Most pizza makers launch their careers out of a love of the pie, not a love of candy. Consider Lucali’s owner Mark Iacono an exception. As a child, the Carroll Gardens native would visit Louie’s Candy Shop with his father, browsing the sweets and indulging in egg creams from the soda fountain. When the candy shop closed its doors for good, Mark moved in with a plan to preserve the neighborhood space but little idea of how he would go about it. A visit to another pizzeria evoked memories of his grandmother laboring over her saucepot and, suddenly, the idea rose like a mound of dough on the sun: pizza. Two years later, Iacono was the one laboring in the kitchen, simmering his San Marzano tomato sauce for five hours–-according to his grandmother’s recipe––before ladling it onto thin crusts, topping it with a mix of cheeses that includes bufala mozarrella, and popping the whole thing into a wood-fired oven he built himself. The result is a pie that Time Out New York¬ calls, "a thing of beauty" and that earned second place on GQ’s list of the "25 Best Pizzas You’ll Ever Eat". To ensure quality, Iacono keeps things simple by only serving pizzas and calzones, and limiting the topping list to a mere eight choices, among them pepperoni and fresh snipped basil. The simplicity allows him to concentrate on making his pizzas better and better, telling The New York Times¬ that despite the long lines of customers, he’s never satisfied with his pies. The Times’ verdict? "He could just relax".