[Eric Schelkopf - email@example.com]
One of the ways East Coast pizza is unique is through the preparation of the dough.
"We use hand-stretched dough, which I think is the biggest difference," Smith said. "Everybody out here is putting it through a dough feeder, or a dough sheeter, to stretch their dough. Nobody really has the technique of just stretching it by hand. When I got here, they had the dough machine to stretch it, and I didn't even know how to use it. I've never seen one in action."
The restaurant uses only fresh ingredients.
"We cut our own cheese, and we hand-slice the sausage," Smith said. "And we put our toppings on top of the pie instead of underneath the cheese."
And customers will find more toppings than just sausage, pepperoni and mushrooms at Orno's Pizza Parlor. For example, there is the farmer's pie, which is topped with grilled chicken, roasted red pepper and honey mustard. Then there is the Buffalo shrimp pie – grilled shrimp, buffalo hot sauce and blue cheese.
The Russian pie – chicken cutlet, bacon, tomato and Russian dressing – is becoming Orno's most popular pizza, Smith said.
"It's unique, and it tastes great," he said. "It looks good. People look at it and ask, 'Oh, what's this one?'"