And you thought Sicily's top export to the U.S. was goodfellas? No, it's pizza, stupid. Nick and Joe, who were both born in Sicily, started making pizza in Queens decades before hunkering down in Plantation 21 years ago to bring real ethnic taste to that vanilla town. And what a taste it is: whole-milk cheese, plenty of succulent sauce, and from dough made fresh every morning, a crust with a just-right chew that gives the jaw a wonderful workout. Throw on some sharp, spicy pepperoni and some freshly cut onions, and you really have something. One of Nick's credos is "No skimping." And he doesn't. But other than top-shelf ingredients and plenty of them, he says there's only one real secret to making kick-ass pizza: hard work. And his bustling restaurant -- which makes a quick pizza and almost never gets an order wrong -- is a testament to that.
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