The vents: “You’ve got those ports on the top, which are sort of toward the center and in a circle, and they seem to be located around the point where you have the most moisture build up. Standard pizza boxes have their vents toward their corners. And if you look at a pizza, and you look through those corner slots, you see nothing or you are looking at crust. The moisture’s not coming from there; the moisture is really coming from the tomatoes. If you have it toward the center that’s a really smart idea, that’s cool.”