A pair of skilled fists punches a glob of dough, effortlessly spins it in the air, and plops it on the counter. After crowning the doughy disk with marinara, a medley of mozzarella and provolone cheese, and dashes of spiced parmesan, the hands grasp a wooden paddle to transport their creation to the stone oven to incubate until the sauces sizzle and cheeses ooze over the crispy crust. Since 1993, the chefs at Uncle Joe's Pizzeria have been following these simple steps to create pizzas that now parade to tables in 18 specialty flavors daily or one racy piece of pepperoni when the chefs aren't looking. Along with pizza, each of the four locations sate tastes for the Mediterranean with salads, gyros, and calzones, whose flavors carefully balance with glasses of beer, wine, and bubbly soda.
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