
Gus Tsaprailis calls it the workhorse of his new pizza business. The mammoth, 5,500-pound oven imported from Italy dominates the open kitchen of Tsaprailis’ new Oven 360 restaurant. Tsaprailis slides a Neapolitan-style thin crust pizza inside and waits for it to do a complete 360-degree rotation as a gas flame keeps the oven a toasty… Read more »