It’s been a rough year. Pizza consumption was considerably impacted by COVID, and there was a period of several months during which I was uncomfortable eating take-out. That fear gradually subsided, coincidentally, as my craving for pizza rose, and our first ventures into carry-out during the pandemic centered around something with minimal handling, easy packaging, and reheatability…pizza checked all the the boxes, and just happened to compliment the massive quantities of beer that were being consumed.

My 2020 Year in Review is pretty disappointing, but like a weird uncle awkwardly showing pictures of his family vacation to Saskatchewan, I’ll forge ahead and share some highlights.

[Not shown above: hangover]

[Note the metallic servingware indicative of elevated COVID-era fears that all food consumed needs to first be reheated to 425 degrees (and doused with alcohol…internally)]

[Note the difference between the 7 Stone deep dish and the Gusto deep dish…the former is considerably more greasy owing to the amount and location of cheese and meat, whereas the latter offers a noticeably cleaner/non-greasy/non-biliary colic-inducing deep dish experience.]

[Note most of my pictures are taken mid-consumption owing to manbearpig-like pizza craving. Also not shown: children strewn about the floor as I toss them to the side whilst devouring pizza.]

Probably my last 7 Stone for a while after discovering the sensual ways of the Ditka (said no one ever until now).

Not shown: the other pizza that was purchased alongside this delicious bare beauty, yet was refrigerated for an anticipated late-night binge (Can’t decide between a lobster roll and pizza? First rule of ToGo orders: why get 1 entree when you can get 2 at twice the price?)

This is a little unfair, I understand. This is a pizza blog, not a “how you can make something taste like pizza” blog. In all fairness to my wife, who made said hotdish, it was delicious good edible delicious, and I even had seconds, but like Linus said to Charlie Brown, “It’s not bad at all, really. Maybe it just needs a little flavor love.”

This was the last pizza of 2020–an amazing pie I sometimes neglect to revisit. Capicola, Graziano’s Italian sausage, artichoke, mushrooms, and red onion, wood-fired on a delicious thin style crust, courtesy of Centro. Hands down one my favorites.

Overall it’s been a lackluster year on many fronts, and I didn’t consume anywhere near the amount of pizza I had intended ( “Jesus Christ…” –colon) but I strive to do better in 2021 and make it a year jam packed with an awe-inspiring array of pizza experiences ( “Yay. –colon)

Pizza!