by Ben Miller
Ezra hasn’t cross posted it yet, but earlier today he wrote about the pizza vending machine that the New York Times mentioned back in March. Basically, the vending machine makes a pizza from scratch–dough kneading included–and then even heats it up for the customer.
I can’t speak to Ezra’s questions about how the dough is made without resting, besides to say that I have heard you can refrigerate/freeze pizza dough and then get a pizza-ish creation that just doesn’t rise quite as much when you cook it. But, I can speak to the taste of vending machine pizza.
Around my sophmore year of college, a Massachusetts-based company acquired the rights to import a similarly giant red pizza vending machine with an equally silly name. WonderPizza as it was known would also produce a vending machine pizza in minutes, though the only options at the time were plain, pepperoni, and possibly vegetable.
In some respects, the WonderPizza was kind of impressive. It did not come out feeling it was a microwaved Celeste pizza for one. But it did have an odd metallic aftertaste, kind of like if you’ve ever tasted the blood from a cut in your mouth. Needless, the sensation of eating metallic mediocre pizza is not one that I would endorse for future pizza production efforts.
It turns out that even college students couldn’t get behind the WonderPizza–it hung around for a year or so before disappearing.