I still think making pizza is an art and NY is still one of the few places you can see it made the old fashioned way.You go to the corner parlor and there behind the counter is Vito,Carmine or Luigi with his yellow T-shirt on, that used to be white which enables his tar and nicotined teeth still hold there shine.He throws some flower on his counter and takes the dough out of this aluminum cylinder that has been sitting just enough time.After that he proceeds to kneed the dough and before to long he throws it up in the air not once but maybe 3 times never getting a hole in it until it's the right circumference.Then it's off to the sauce and cheese and then he stretches the ends and puts it in the oven.After a few minutes he opens the oven and while risking 2nd or 3rd degree burns he sticks his hand in gives it a spin until it's ready to be taken out to be put under the counter until the pizza on top is done.He does not cut the pie until ready for use.That's the way it's made not this bull$hit of putting it on a conveyor belt,having it timed already for you.Too bad i've cut down on my carbs i could go for a couple of slices now.
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