Frank has elevated
Friday night pizza to an art form.
New Haven style thin crust.
A two day cold fermentation
provides the groundwork
for the dough.
Homemade sauce
with garlic, basil, and oregano.
Sliced mozzarella.
The proper tools.
Wooden peel
to slide into the oven.
Metal peel
for removal.
Pizza steel
prepped for an hour
in a 500 degree oven.
Twelve minutes to perfection.