Angelo Camero was brought up in the Bronx, New York, and basically always wanted tobe in the pizza store business. As a youngster,
he would sometimes spend hours at the local pizza store, watching the owner knead the pizza dough, flatten it into a large circular crust,
fling it up, and then spread on tomato sauce in larger and larger loops.
After graduating from college as a marketing major, he made a beeline back to the Bronx, where he opened his first Angelo’s Pizza
store, emphasizing its clean, bright interior; its crisp green, red, and white sign; and his all-natural, fresh ingredients. Withinfive years,
Angelo’s store was a success, and he had opened three other stores and was considering franchising his concept.…
