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Il Pizzaiolo uses a forno napoletano wood-fired oven built from hand-made bricks and volcanic sand from Mt. Vesuvius. Their Neapolitan pizza dough follows a 300 year old formula fermented for long periods at room temperature. They make fresh mozzarella daily in house and source San Marzano D.O.P. tomatoes and Mozzarella di Bufala directly from Italy.
