Obsessive About Pizza
By TAMMY LA GORCE
Robert Cino does not claim that his pizzeria is the only one in this part of New Jersey that uses a wood-burning oven. But he says that his 1,600-square-foot restaurant Ah’Pizz, which he has been gradually opening with two partners since February, is the only one using it correctly.
“Other people are cooking their pies at 500 degrees,” said Mr. Cino, 23, of Scotch Plains. “I cook mine at 1,000 degrees, which gives them that great, smoky flavor.”
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Ahpizz