dicarlos pizza

i want some dicarlo's pizza. now. i miss it. i haven't had any dicarlo's since my birthday evening, believe it or not. now, think about this--today is march 10th; my birthday was december 30th. i have not eaten a bite of dicarlo's pizza in 70 days....omg, 70 days!!!!!!!!!!!!!! i had no idea that it had been that long...gosh, no wonder i'm going into dicarlo's withdrawal!!!!!!!
dicarlo's is nothing like any other pizza. it is baked in immense square trays consisting of 16 slices per tray; it is sold both by the tray and by the slice. the baking procedure of dicarlo’s pizza goes something like this: the dough is baked in several different ovens (of varying degrees), resulting in a very crisp bottom crust layer with a tender (not so thick, not so thin) top layer. the corner slices are specially valued because of the outside crust’s consistency (closely resembling ciabatta bread). prior to the last baking, sauce is applied to the crust and heated; it does not soak the crust, but instead remains a very divergent layer. the sauced crust is then removed from the oven, sliced, and put into a box. copious amounts of cheese that has been ground to the consistency of rice is dumped on top, and pepperoni slices are added. the box’s cover is slammed shut--intense heat inside the box steams the cheese and pepperoni, causing the cheese to become very stringy, with the pepperoni just tender and not baked. the FAVORED way to eat this pizza is to pay for it, rush out to the car (loaded with napkins and soda), and chomp some down before even leaving the parking lot.
wow! that was a nice, orgasmic description. i'm going to wheeling tomorrow night; i can get my dicarlo's fix...yay!!!!!!! the elm grove dicarlo's is 5 minutes away from my house with no traffic (about 15 with the regular kruger street traffic, lol). how have i lived this long without it?!?!?!