I think a better test wouldn't be whether or not there is sushi-so-bad-you-can-tell, it's whether a chef with 2 years of training can make sushi indistinguishab

I think a better test wouldn't be whether or not there is sushi-so-bad-you-can-tell, it's whether a chef with 2 years of training can make sushi indistinguishable from a chef with 15 years of training. The pizza equivalent is quite different from what you suggest. That's not what I had originally thought of though, so your example is definitely a good point. I'm pretty sure I, at least, would be hard pressed to tell the pizza equivalent of guessing the less experienced chef. Also, both chefs should get access to the same ingredients to test if the training is the important part.