"You don't wake up one morning and improvise yourself as a pizzaiolo.

Even when they do go into the industry they want to be a chef in a five star hotel not a pizzaiolo.

When the pizzaiolo times the pie precisely, at about a minute a piece, it’s not only delicious, but also a whole lot of fun.

Just off Pizzaiolo's back patio is a brand-new, custom-built chicken coop.

This article is about the Canadian pizza franchise "Pizzaiolo".

I know it's banal for an Italian to say this, however there is nothing like a freshly baked pizza from a local pizzaiolo.

Oakland is undergoing something of an urban chicken renaissance, and Pizzaiolo is a leading indicator.

From the sidelines, Jonathan Darsky, a 36-year-old pizzaiolo, documented the proceedings on a camera phone.

Mr. Darsky spent seven months at Pizzaiolo, developing a fascination with dough-making.

Il Pizzaiolo's sheltered courtyard is one of the loveliest outdoor dining spots in the area.

He's also taken delivery of a real Italian pizzaiolo, Davide, a distant cousin, to drive the forno.

I’d always liked pizza and had heard about Pizzaiolo,” a Neapolitan-style pizzeria in nearby Oakland.

Of the Egyptians working in Italy, nine out of ten is a pizzaiolo, the tenth is a chef.

Mr. Mangieri is unusually candid for a pizzaiolo (most guard the tricks of their trade — understandably, they don’t want to give away the store).

The folks at Pizzaiolo -- like many urban homesteaders -- tend to have an "ask forgiveness, not permission" attitude.

Pizzaiolo Carlo Abarca has the credentials.

Tieni l'altra mano ben in vista, gli ordin il Pizzaiolo.

With the goal of creating a certified pizzeria, Fugere trained to became a pizzaiolo in Naples, Italy.

An immigrant pizzaiolo from Naples, he opened a grocery store in 1897 which eight years later was licensed to sell pizza by New York State.

The pizzas are made one at a time by Anthony Mangieri, a name you might not immediately attach to the tattoo-covered 33-year-old pizzaiolo working the oven.

In a forthright post on Don Rockwell’s Jobs and Employment message board, the well-traveled pizzaiolo announced that he’s looking for new opportunities.

In the evening, the crowds head to Pizzaiolo (www.pizzaiolooakland.com) for another Chez Panisse graduate's pizzas and pastas.

You don't become pizzaiolo, you are born pizzaiolo."

And because our pizzaiolo chefs hand make our pizzas fresh every time, customers can request more, less, or none of a certain ingredient if they so wish."

Stronzate, ribatt il Pizzaiolo, armando il cane.