The claim on the laminated sign at Micucci’s pizza order window (“the only commercial dough in America still mixed completely by hand”) might be considered trash talking by some. But for those of us who sink our teeth into the soft (but not too chewy) dough and lick the sweet (by not cloyingly so) sauce off our lips on a regular basis, the high-falutin’ assertion just seems accurate.
Not to say the guys behind the counter don’t have attitude. A paper plate inked with a thick sharpie warns that patrons best not ask for a reheat of their slice (the pizza comes out when it comes out. If it has been sitting there for 20 minutes, well, that’s your problem), and a recent query by a fella about purchasing “just the dough to make pizza at home” was greeted with a scoff and an eye-roll.
But the attitude is well-earned. Snag a slice right out of the oven and your eyes will roll, too – only in a good way. Bubbly hot cheese and flecks of herbs mingle with a sweetly spicy tomato sauce that conjures up visions of Sicilian grandmas stirring steaming pots. Lines for the pie get long (especially on the weekends), but once you’ve had a slice you’ll line up like a good soldier time and time again. Trust me.