by Annabelle Tometich
The pizza starts with a 50-pound dough ball, made from a precise recipe John Bongiorno has taped to the kitchen wall at Vincenzo's Pastaria.
The dough, enough for about a half-day's worth of pies during peak times, is kneaded then portioned into rounds for the south Fort Myers restaurant's 14-, 18- and 22-inch pizzas. It's gently stretched and pressed into perfect circles. Bongiorno ladles on his simple tomato sauce, then sprinkles on a blend of mozzarella cheeses being careful to leave a thin line of crust unadulterated.
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