BINGHAMTON, N.Y. - Our next stop on NewsChannel 34's Pizza Week brings us to Grande's, at the Northgate Plaza in the Town of Chenango.
NewsChannel 34's Mike Tanzini tries his hand at tossing dough as we stop by a place that's been serving up slices since the 1970's.
One of the most fun parts of pizza making is tossing the dough.
It may look easy, but it takes time and patience to perfect it.
At least, that's what I thought.
However, Grande's manager Dominick DeRuvio said it's a skill he acquired at birth.
"When you're born Italian, when you pop out, it comes natural," said DeRuvio.
He's been working at Grande's for 15 years and learned from the boss Vince Altadonna.
Grande's served it's first slice in Pennsylvania in 1970, but four years later, it opened a restaurant in the Town of Chenango.
"We don't feel like we're a part of the neighborhood, we are a part of the neighborhood," said owner Vince Altadonna
Grande's signature round pie begins with about a pound of dough that raises in a pan with flour and oil.
Once it's tossed and stretched, it needs a heaping ladle of sauce.
Grande's uses about 1.5 to 2 scoops of cheese, which is spread counterclockwise then the opposite direction.
Grande's has locations on in the Northgate Plaza on Upper Front Street, Vestal Ave in Binghamton, as well as the original restaurant in Moosic, PA.
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