i have to say the dough wasn't the star of the show, it didn't have a lot of flavor, even a little off in spots. the rim had a open hole structure and the dough cracked when you folded it. this was Wednesday they are closed monday and tuesday so it could be same day dough. i have a picture of a baked not dressed i'll add it.
norma, yes the sicilian was really fun to watch . first the dough is pre-baked with sauce very thin he pulls it from the oven and loads the under crust with oil. topped with mozzarella and buffalo mozzarella , grated cheese any toppings and baked. the crust comes out with oil sizzling around it , Dom puts his fingers in the oil lifts the edge to check doneness ,he dosn't hurry he lets the frying oil sit on his finger tips like it was nothing more than water. that really gets the customers excited.i had a late dinner at keste's to go to so i only ate two cuts. i didn't try the sicilian,but will next time.
note in the picture with him stretching a round ,the yellow legal pad is how they take orders. defiantly old school.