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Pizaro's Pizza
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The fire rages inside the pizza oven, which has been lit since its installation. Sort of like the eternal flame, only for pizza.
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Owner Bill Hutchinson makes the mozzarella from scratch, daily.
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Hutchinson's son, Matt, spins pizza dough.
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Sauced and cheesed and ready for the oven.
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It takes a mere 90-seconds to get that crust perfectly blistered and charred.
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You've got to master the perfect folding technique, or "pizza a libretto" as it is termed in Italian.
