TheRealPomodori

Certainly I am entitled to my own opinion, especially about a very subjective topic like pizza.
I take pride in my knowledge of pizza and pizza making. Some shops choose pizza simply for the profit margin (3rd highest profit for item in America) without dedicating 16 hours a day and working seven days a week to try to bring to the best possible product to market.
We cut no corners, everything here is made fresh as possible. No bases from Sysco or premade Cauliflower crusts.
You may regard a comment as snide but have you tried our food?
I feel that it's okay to have confidence and I instill this in everyone that works for me.

Not my pizza in the video.

I despise heat lamps. Neapolitan style pizza is too thin and doesn't have the mass of commercial pizza to hold heat for long periods of time. Reheating is the best way, it's also why I don't cut "to go" orders. I provide the cutter so no one complains about not having a way to cut it after reheating.
We appreciate your business!

I do take pizza very serious. Agreed that the Neapolitans would not approve of Pepperoni. It's one of many reasons why I won't bother with a VPN certification (although I could easily).
One of my heros, Franco Pepe gave his VPN cert. back because there is zero room for creativity once you are VPN certified.
Paulie Gee does still plan to reopen in New Orleans. The buyer he had backed out on him so he has everything sitting in storage until he finds a spot. He wants to be Uptown.I wanted to buy his Pizza Master oven but he insists that he will reopen,I cant wait because I like his slices too.