ROBERTS - "New york style pizza I believe is one of the best pizzas in the world," says Richard Franco of Lucy's Pizzeria.

Richard Franco brought that love for pizza from his hometown in Connecticut all the way to Idaho.

"I think the town of Roberts is very excited and also the surrounding towns are very excited too," says Franco.

Lucy's has been open in the small town for less than a week, but already many people are getting a taste of the Big Apple, and I geared up to get a slice of what it takes to toss these pies.

"You look like Willy Wonka," says Franco.

The toughest part of the job starts right away, working the dough.

"You see how soft that is? It's nice right?" asks Franco.

"Is that good?" asks Justine.

"Yeah that's fine. Normally we just want to move it a little bit," says Franco.

"So it wasn't good enough."

"I think when they walk in they're like wow those are some big pizzas being spun," says Franco.

And it's the spinning that I had the hardest time with.

"It's not as easy as it looks," says Franco.

"Oh I never thought it looked easy," replies Justine.

"Now really get it up there," he says.

"Really fling it? Ok, hang on, I gotta prepare."

"There you go."

After fixing up any imperfections....

"And then we patch up any of our little holes right there," says Franco.

"I think you made those holes," says Justine.

"I made those holes."

I finished creating my masterpiece with a little sauce....

"Ooohh, this sauce smells great," says Justine.

Cheese and Italian seasoning.

"Hows that?" asks Justine.

"It looks pretty darn good."

"I know it does doesn't it."

Then in the oven it went.

"Do I just shove it in there?" asks Justine.

"No, this is what you gotta do."

And in no time at all I had a final impression on the job.

"That looks good. That looks really good," says Justine.

"So there's a certain way to eat it. We have to fold it. Mine just broke," says Justine.

You don't see pizza in Idaho do this. They usually stick straight across like an ironing board or something," says Franco.

"Alright let's give it a try. It's messy but it's very good."

And with the positive responses, I have an idea of what it's like to make an east coast dish for those here in Southeastern Idaho.

"That's a great feeling because that's the response you're looking for when you create something like this. That's why you're in the business to see the response from the people and that's why I do," says Franco.

Now if you think I have what it takes to be an employee at your place of business, send me an e-mail at justineb@kidk.com.