Patty cake, patty cake, pizza man. Bake me a pie as fast as you can.
Roll it...		and pat it...	and add a little sauce...
then get it to the customers...		Il Pincio, just outside the main piazza of Cagli, Italy, offers some of the best pizza in town. All the ingredients are fresh and the pizza is made by hand, the old fashioned way. Luigi, the pizza chef, puts quality and pride into every pizza. The Cagliese pizza process starts with softball-sized globs of fresh dough. It is then kneaded, rolled, and formed into discs that will eventually be the finished product. Once it is flat, sauce is swirled on with a ladle until it all but spills over the edges. Then, just a tiny amount of mozzarella is added, along with any desired toppings. When several customers are in the restaurant, pizzas must be made at a rapid pace. These professional pizza chefs can produce five or six pizzas in only ten minutes. This includes prep time and cook time.
After the pizzas are cooked, seasoned waitresses carry several pizzas at a time waiting customers. In about forty-five minutes, this staff can cook and serve approximately thirty-five handmade, brick-oven-baked, delicious pizzas.		to satisfy the boss!
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