About this Business
From Our Editors
When the pizza chefs stretch their dough out to 18-inch extra-large crusts, they keep on stretching until a behemoth 30-inch disk is formed. And then come the toppings: Smoked ham and grilled chicken, black olives galore, and pizza sauce mixed with a dash of barbecue sauce. Pizzas aren?t the only specialty at Primos II Pizzeria, though. Chefs also bake lasagna and chicken-parmigiana hoagies. They also supersize meals for catered birthday parties and Pi Day celebrations.