There are certain things I prefer undercooked, but pizza isn’t one of them. A universal doneness scale for ordering food would be beneficial. We already use such a scale for meat: Rare, Medium Rare, Medium, Medium Well, and Well Done, which most people understand. Perhaps we could apply it to other foods as well.
For instance, I prefer my pizzas Medium Well, my steaks medium rare, and my toast rare.
Consider a simple pizza doneness scale:
- Rare: Light tan crust with cheese melted, minimal browning on toppings
- Medium: Evenly browned crust, slight browning on toppings
- Well Done: Crust browned with char on the edges, toppings heavily browned
Standards govern our world, providing clear expectations for weights and measures. Precise standards are crucial. For example, going to the market and requesting two handfuls of ground beef is imprecise and may lead to disappointment, but asking for 2 pounds provides clarity for both the butcher and me.