fromFood & Wine
20 hours agoThe Top 50 Pizzerias in America Right Now, According to Anonymous Inspectors
Next year, 2026, will be our 30th anniversary, and I still make all the dough for every single pizza that we serve. It's exhausting but it also inspires me, and I still want to be better, so every day when I wake up, I go into work and I'm excited that it could be a chance for me to do it better than I did the day before. I think that's what makes it kind of special.
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