Would be great if we only sold large cheese pizzas (which is what is priced in this story). We have an extensive extensive menu beyond pizza.  Read more

Here’s the reason: we make our own sauce--it’s not just the canned paste and puree--there’s more involved. (I’m sorry, I’m Italian-American, I can’t give those special secrets away!) Read more

We use a cardboard circle that the pizza sits on when it’s in the box/bag. Read more

Most of the profit goes right back into the business, that’s absolutely true. Read more

Marketing materials and adveritsing, chamber or rewards program memberships, T-shirts and hats for employees, the never-ending odds & ends... Read more

Sausage. Because we make and grind our own, in-house. No fillers, no crap. 100% quality pork sausage—and it goes on raw, on top of the sauce, under the cheese, so it can cook while in the oven. Read more

Hello! I never drain them. I use all the oil and flavor that comes in the small can. Chopping is totes optional. I don’t have a problem with it! Read more

It’s actually not really...IME. Read more

Awesome. Read more

That sounds delish. I’m going to try that. Read more

Yay! Read more

It’s madness! Read more

luuuuuuulz Read more

My kids ADORE this recipe. And my one kid only eats popcorn and fries so that’s saying something. At least I can count on them eating something green once a week? Read more

I’m loving this idea. I am a big fan of black olives. Southern Italian recipes--like the ones from my family’s hometown in Puglia--are my favorite because they were concocted when many ingredients weren’t available. Many of them are—for lack of a better word—peasant foods. Read more

delish! Read more

YUP. Read more

Serves 4. Read more

This one serves 4 people. Read more

I’d love to hear the outcome! LMK. Read more