Kosta Makris, Steve Toulis, and Scott Cameron prepare fifty pounds of dough for a second rising at South Main Street's Village Pizza. Prepared fresh daily, this amount of dough will produce 100 large pies. What's the busiest day of the year? The day before Thanksgiving. "When everyone is cooking at home for the big day, we make well more than 200 large pies," smiles Toulis as the dough for an average day is cut, kneaded and weighed and for the second rising. (Herald / Bob Eddy)