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From htttp://pizzatherapy.com The pizza is so good at apizzo Pizzeria Napoletana, when they first opened they would run out of dough. The dough is made 48 hours in advance and allowed to reach perfection. Stefan has the dough method completely wired down to a science. If you want to have great pizza, check out apizzo Pizzeria Napoletana, in Pawcatuck, Connecticut. Interview conducted by Jon F. and Albert Grande Film by Pizza Therapy apizzo website: http://www.apizzo.com/Apizzo/Home.html

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