Here's an open call to reverse engineer Joe and Pat's/Rubirosa. Rubirosa has easily become my favorite round pizza in the city. Thin, crisp, pliable, simple and packed full of flavor.
I had a chance to speak to the pizza maker in the back of Rubirosa. They use a rotating oven that bakes at around 500 most of the time, 550 sometimes for about 8 minutes. There's also a bit of (corn meal/semolina?) on the bottom of the crust. I watched the pizza maker pull out the pie and spin it a bit to shake off some excess.
Bonus points to anyone who can figure out that insane vodka sauce
