Sort of. The place was packed with those residents who couldn’t wait for the official grand opening in two days. While traditional pepperoni would no doubt win out as the most popular item, there was a long list of gourmet concoctions for the adventurous types who wanted to build their own. The restaurant offered every kind of cheese you could think of—gorgonzola to smoked gouda to the standard mozzarella, and every veggie to go with all that cheese and crust. You could mix it up any way you wanted including an array of herb toppings to add to the varied meat choices, like tender roasted chicken, crispy bacon, hot capicola, and the traditional Italian sausage. Tonight the wait for a pizza was zilch unless you ordered a pizza to-go. For the crowd that dined inside, Fischer had spent several hours making up an assortment of extra-large pies served buffet style. But the wait for a table was another matter. Maybe that’s why it seemed like the entire town had begun lining up at six o’clock to get inside for a sample.
