Aloysius C. "Al" Pawlowicz had been making pizza at Pizzaland for a decade, having starting as an employee and eventually buying the place about five years ago from the original owner's son. Pizzaland dates back to 1965, when legend has it that Italian immigrant Frank DiPiazza won the squat brick building in a card game and promptly opened a pizzeria. The unique style of pie that he developed endures, the recipes handed down from father to son (Frank died in 1991) and on to Pawlowicz.
Dawn to Dusk and Beyond
Pawlowicz made everything from scratch, coming in before opening to make the dough and sauce and staying late to sell pies to an assortment of characters that could have come from central casting.
The Wall of Fame
This wood-paneled wall proudly displays articles written about and certificates awarded to the pizzeria.
Roll With It
Pawlowicz flattened his dough with a rolling pin.
A little more stretching before the dough goes into a pan.
A generous amount of house-made sauce goes on the dough.
Followed by an equally generous amount of shredded mozzarella.
The pie goes into Pawlowicz's oven, which ran as high as 750°F.
When it's almost done, the pie is removed from the pan.
The pizza is placed naked into the top oven to crisp the bottom.
The Kindest Cut
Hot and ready to go.