The primary insight in Moneyball was to judge hitters on on-base percentage. OBP was the metric to exploit because it had four qualities at once: a mechanism — plate discipline, the batter's eye this site is named for — it persisted season to season, it mapped to runs, and the market still had it mispriced.
So what's the OBP of NYC pizza — the thing that signals tomorrow's slice? Not was it good once, but what is this shop likely to be again? It first showed up in One Bite: across 57,498 dated slices, ratings hold year to year at a corrected slope near 0.63 (≈0.68 in the wider Yelp panel) — a real trait, not a lottery ball. The cross-cuisine version now trains on over a million dated Yelp reviews and scores each NYC spot on its live Google rating. The OBP isn't the highest rating; it's the quality that reputation hasn't fully baked in — and it runs on any cuisine.
What the reviews reward
▲ coal- & wood-fired char
▲ real sauce, fresh mozzarella
▲ classic NY slice-work
Not "real New York grease" — that just bounces back. See the full pizza board →