Pretty much APF...no tricks, let it rise at room temp, sauce was simply puree with a half can of water, some oregano, garlic, etc. The arguing was part of the atmosphere. I worked there for about a year, but recently ran into the youngest son Vince, who got his hand cut off in the meat grinder when he was about three. He used to punch everbody in the stomach with his stub. His two brothers, Mike and John are running it now. They still serve a great pizza with no skimping on the toppings. My daughter lives down the street and she orders it now and then. When I worked there, it was located a half block West in about 1200 square feet. They've come a long way.