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PaPa J's Twin Plaza in Pittsburgh's Strip District makes Focaccia Style Pizza with dough that develops over several days using high gluten flour, durum semolina flour, whole wheat flour, cold water, olive oil, honey, sea salt and starter. The pizza is twice baked and offered fresh all day street style by the cut, with a unique open crumb. The restaurant also features fresh made pasta, gelato, and a full bar with boutique cocktails.