This is where it happens. The magic, that is. Some of the best pizza crust in the city starts here, folks: the borrowed Leica and I got a peek at the downstairs prep kitchen at Co., where my pal Brendan spent a recent Saturday afternoon getting the pizza dough ready for its second (?) rise.
Also, there is something in the world called a Tomato Machine. It ‘s like a high-powered tomato peeler/de-seeder – apparently it can mill 330lbs of tomatoes in an hour! I know what’s going on my birthday wishlist.
Below: a Rosa pie, in all its crusty, cheeseless, post-tomato-machine glory.