Bon Appetit: Working A Shift At A Classic New York Pizzeria

Written By Secret Penguin

Ever wonder what it's like to work a shift at a high-traffic pizzeria in New York City? Step behind the counter with Brad Leone as he's given a crash course in everything from mixing mountains of dough to prepping pies for the oven by Nino Coniglio, owner of Williamsburg Pizza.

Secret Penguin
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