From Our Editors
In the late 19th century, immigrant steel and coal workers from Italy would enjoy quick pizza lunches, baked in trays and sold by the square. Many things have changed since then, but the pizza hasn't. The cooks at Carlo's Italian Bakery Pizza keep the tradition of bakery-style pizza alive, making fresh dough and sauce in-house each morning. The pizzas are baked until the crust is slightly crunchy and the sauce is piping hot. The grated provolone and toppings are only added once the pie comes out of the oven, cultivating a unique flavor and preventing the discomfort caused by pizza toppings screaming in the oven.