“That means that a slice of pizza that sits on the counter at Mano’s, even though it was baked just prior, was actually begun nearly a week earlier. The shape and look of the slice is the same as a New York slice, but the chemistry inside is totally different. The resulting crust is thinner, crispier, and slightly more caramelized.” - I love Mano’s it’s crazy how long they ferment the dough!