PIZZA TIME

It had been a while since I made a pizza, but this past Saturday seemed opportune for such a venture. And this pizza, like the Dilettante, turned out to be a thing of many parts--hot sausage, pepperoni, onions, bell peppers, black olives, and mushrooms with the requisite Don Pepino pizza sauce (slightly diluted for smoothness) and plenty of mozzarella. The dough was quite fresh and rose to the occasion admirably. Unlike professional pizzas, baked quickly in ovens heated at about 700 degrees Fahrenheit, this pizza was done to perfection (as the menus say) at 350 degrees over the course of about 35-40 minutes.

Which leads one to the speculation--could the heat generated by the supposed airliners crashing into the towers of the World Trade Center have been sufficient to bake a pizza--a standard pizza with one topping, let alone an EBA (everything but anchovies) as described above? And if the heat were not prolonged nor intense enough to bake said pizza, how could it have been able to melt the steel columns and trusses within the buildings?

I'd dwell on this further, but I have to catalogue some scarce Vocalions that chanced to drop through the slot today.