Alex Taylor is the owner and a partner at Due Forni, a pizza joint that serves up delicious pizzas made in the restaurant's special pizza ovens.
"Due Forni means two ovens," he said. "It's not only kind of a cool name, but it's very descriptive in what we have, which is just two ovens."
One oven is kept at 500 degrees for the restaurant's Roman crispy pizzas — thin, cracker crust pizzas — while the other is kept at 900 degrees for the Neapolitan pizzas, which are thin, chewier and softer.
The pizza joint originally only planned to have one oven, but was worried about customers not liking Neapolitan-style pizzas. Instead, they decided to get two ovens, which allows them to also make the Roman pizzas as well as their baked pastas, roasted meats and overnight braises.
"What turned out to be a problem at first — some people hating Neapolitan pizza — was an incredible solution for us that has contributed to the overall aspect of this restaurant," Taylor said.
To find out more about Due Forni, the ovens and why the restaurant had to shut down Sixth Street to get them in the restaurant, watch the "Let's Eat" segment above.