In the Beginning
There was dough. And it was good.
Doughballs are stored in metal bowls above the make table. Pappalardo slowly "opens" the "skin" on the well-floured marble work surface.
Back and Forth
Throwing the dough back and forth helps stretch it some more.
You can start to see the "windowpaning" of the dough here — the point at which the dough becomes translucent. Like Joe & Pat's, Pier 76's dough gets stretched mighty thin.
Pier 76's pizzas don't really rise that much at the end crust, if at all, and the sauce goes almost to the edge of the pies.
Into the Oven
The oven here has four decks that revolve — a boon for pie-makers when the place is busy.
There She Goes
You can see the deck has risen a bit here. A few rotations, and the pizza is done.