Pizzaheads are super-particular about a thin-crust pie. The average neapolitan shop slice comes in pretty thin already, but pizzaiolo Filippo Sparacio at Brooklyn Original Pizzeria in Haddon Heights, New Jersey has been working on his "pizza fina" — an extra-fine version of the classic pie that bakes quickly at a high heat, retaining an even char and crisp crust. Sparacio strives to create a balanced bite throughout; one that keeps sauce, cheese, and dough in even proportions. He let us take a look at the process up close.
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Student assembly at Haddon Township High School 3-14-18