Running Out of Dough at Apizzo in Pawcatuck, Connecticut
Incredible Pizza in Connecticut
The pizza is so good at Apizzo Pizzeria Napoletana, when they first opened they would run out of dough. The dough is made 48 hours in advance and allowed to reach perfection. Stefan has the dough method completely wired down to a science. If you want to have great pizza, check out Apizzo Pizzeria Napoletana, in Pawcatuck, Connecticut. Film by Pizza Therapy http://pizzatherapy.com
Credit: Albert Grande
Copyright: Albert Grande
Published by Albert Grande
AKA The Pizza Promoter. Pizza on Earth...Good Will to All! My websites include pizzatherapy.com pastatherapy.com and albertgrande.com . I believe in the Law of Reciprocity. Currently living in Hawaii. I'm a... View profile
