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sausage, peppers and onions are my toppings!
Baked Clams and Linguini with white clam sauce from Don Pepe Vesuvio's in Queens. Whole clams none of the chopped or minced stuff, absolutely to die for.
Having grown up in Brooklyn on DiFara's and Tottono's before there was an internet I have to reccomend Luigi's pizza on Main St. in downtown Louisville. Down the block from the Slugger Museum - baseball and pizza a great combination!
Having grown up in Brooklyn on DiFara, long before he was famous, and Tottono's I made pizza in High School for a summer camp, and we had a wooden peel for building the pizza and placing it in the oven. Then used a metal one for spinning, moving and removing the cooked pizza. I have plenty of room in my current kitchen and have both a wooden and metal peel. The best of both worlds in my opinion.
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