Rollin Bones the New York magazine does say they make Pies until the dough runs out!
Profile A medieval crust, a sloppy splash of sauce, and the sweetest, freshest mozzarella make the pie at this famous pizza shack the best of its coal-oven kind by a wide margin. The occasional pizzaiolo outburst, the casual policy concerning store hours (open until the dough runs out), and the no-frills, airplane-wine-bottle selection only add to the charm. Forget about the Manhattan branches and their foggy affiliations. Every self-respecting pizza-loving New Yorker should visit the Coney Island original at least once in his lifetime. Go soon before they run out of dough permanently. — Rob Patronite and Robin Raisfeld http://nymag.com/listings/restaurant/totonno-pizzeria-napolitano/
