1000-degree oven and special flour imported from Naples makes this one of the best makers of Napoletana pizza that I've tasted outside of Naples. For those who compare, I've tasted only 3 better: NYC, Pizza Mozza in LA and Pizza Bianco in Phoenix. Had the Burrata with Buffalo Mozzarella, Prosciutto Crudo and Arugula with a 405 beer. Lot safer to eat and drive in SLO versus Naples.
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