Cuisine:

• Pizza

Lorenzo's Pizzeria Description:
The official scope from their Web site:
Lorenzo's was founded in 1982. At the time, Larry Cariglio was employed as a food rep, while Mickey, his wife, was working as a dietician. They were both brought-up in families that owned small businesses, and the idea of starting one of their own was appealing, so they contacted Larry's Uncle Augie for advice.
Augie had years of experience in the pizza business. He had owned a great pizzaria in Cleveland, and had helped others in his family get started with their own restaurants. Being the warm-hearted, Italian man he was, Augie agreed to help Larry in his quest, but on one condition: It had to be done the right way!
Augie's philosophy was simple: The customers know quality, and if you give them the best product, you will receive their loyalty. His pizza had to be made with a homemade pizza sauce, started with California tomatoes and simmered for 6 to 8 hours over a low flame. The dough must be made with olive oil, for that special flavor, and be prepared every morning. The toppings would also include the freshest vegetables, highest quality meats and a special 50/50 mixture of Wisconsin provolone & mozarella cheeses.


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