From Our Editors
It must have been kismet. Mitch Rotolo’s last name means to “roll” in Italian. As in to roll out dough. And that is exactly what Mitch did, founding his first Rotolo’s Pizzeria in 1996. His blossoming pizzeria—with more than 30 locations—treats customers to pizzas crafted from housemade dough and sauce made fresh daily. The chefs top crusts with creative mixes, including a bacon-cheeseburger pizza and the muffuletta pie with pepperoni, canadian bacon, salami, and olive salad. They also roll out a 10-topping 18-inch crust that weighs a total of 5 pounds and feeds six people—more impressive numbers than seen at the Hulk's NFL tryouts. Pastas and warm sandwiches round out the menu.