Mani ai Pizzeria’s doors open at 6:30 p.m. We arrived just as a small line was forming. This is a no-frills pizza joint that serves great pies and entertains, at least we were entertained by the pizzamakers. There was neither tossing nor twirling of unbaked dough, but a calm, systematic approach to churning out 15 made-to-order pizzas at a time.
Pieces of dough are pulled from a large mound and formed into the size of tennis balls. These are rolled flat and stacked. Initially, there were two men making the pies. One rolled, creating a flurry of flour, one checked supplies and fed the wood-burning oven. The maestros then methodically cover some with sauce, most with cheese – a lot of cheese – and then the specific topics that included mounds of mushrooms, zucchini blossoms, raw sausage (it cooked in the oven), more cheese and a drizzle of olive oil. The marble slab looked like a carpet of pizzas.
I wondered if the first ones in the oven would be the last out. This wasn’t the case. The guys know their stuff. The pizzas are served unsliced. The crust is thin and easily folds in half. The ingredients are fresh and flavorful. We enjoyed ours so much we ordered a second just so we could keep watching — and eating!