It’s 6:30 a.m., a good 5 1/2 hours before South Polk Pizzeria opens its doors for the daily lunch crowd.
But owner and chef Terrill Burnett is already busy at work, preparing the fermented dough that ages for hours to give it a light, crispy texture. He’s cutting all the vegetables by hand and grating up the Parmesan cheese.
“Everything has to be fresh. Nothing processed,” Burnett said. “Nothing is frozen. We make our own sauces and use only top-of-the-line products.”
That attention…
