Brothers Pizza's guide to behind the counter. 1 of 3 articles published so far — all written by our editorial team and updated regularly.
Behind the Counter
What a Pizzaiolo Actually Does
I've been making NY-style pizza for 22 years. I learned from my uncle in a cramped Brooklyn kitchen where the oven was always on, the flour was always in the air, and the margin for error was basically zero. People ask...
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