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Neapolitan pies fired in our Gozney oven: soft, airy, leopard-spotted crust.
San Marzano tomato, fior di latte and basil, fired in the Gozney oven.
Cup-and-char pepperoni over bubbling mozzarella and red sauce.
Prosciutto, peppery arugula and shaved parmesan, finished with olive oil.
