An individual Margherita pizza is freshly made at Pasquale's Pizza & Pasta Cafe in Bellmore. (Aug. 28, 2010) (Credit: Michael E. Ach)
With so many Italian spots doing double duty as both pizzeria and restaurant, it makes sense that some use both the pizza oven and the pizza dough to dual effect. At the following pizzeria-trattorias, the bread, focaccia and rolls are fresh out of the pizza oven. ANTHONY'S COAL FIRED PIZZA, Carle Place and Woodbury
The coal oven at this Florida-based pizza chain also is used to make...
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