Red top slices of sauce-on-top pizza cooling under glass. A lady behind the register who seems to know every customer by name. One double-deck pizza oven in constant, cycling use, a wall full of beer coolers and a single pizza man who divides his time between shuffling the pies and watching the Mexican game shows on the small, flour-shrouded TV hanging near the front door. There is absolutely nothing about this place to recommend it to anyone—except for the fact that walking in here feels like stepping into the perfect neighborhood pizza joint, and the pies that Charlie’s produces (thin, crisp and chewy crusts, stretchy cheese, sauce that actually tastes like tomatoes and slices that are just greasy enough to lubricate them on their way down) should be used as object lessons for culinary students, day one of pizza-making class.
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