While I can understand and appreciate the differences in coal/wood oven pizza vs. standard gas/electric ovens I do not enjoy the charred/burned crusts often associated with this method of baking. Many restaurants using the coal/wood oven method state on their menus that 'sometimes the edges will be slightly charred/burned, which happens with this type of baking etc.'. I would equate this with saying that a restaurant boils water at a very high temperature and that at times their pastas will be overcooked. Charred pizza crusts and overcooked pastas are both unacceptable. Restaurants using high temperature coal/wood ovens simply need to be extremely careful when baking and remove pizzas at the proper time.