During high school, Tony Conte worked at a pizzeria beloved by locals in Hamden, Conn., where the owner was wholly dedicated to the craft of pie-making, at least by the standards of late-1980s America. Regardless, Conte’s stint as a teenage cook at DiMatteo’s didn’t inspire him to follow in the footsteps of countless Italian Americans and open his own pizzeria. He figured he’d been there, done that. Nothing more to learn here.
How pizza went from cheap commodity to chefs’ obsession
Pizza in America
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