“Check it out,” said the publicist. “You’re standing in pizza’s Rock and Roll Hall of Fame.”
Here were a couple dozen men in yellow shirts and white hats, coaxing an enormous mobile oven over the final stretch of a 1.3-mile-long ribbon of dough resting atop a trail of aluminum scaffolding. Some were trimming and aerating dough with plastic tools; some hovering around the mega-oven, inching it forward like a parade float. There were guys gently lifting folds of dough off the scaffolding, readying it for other guys who carefully inserted each contiguous portion into the 1,000-degree inferno’s mouth.