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Watching a Neapolitan pizzaiolo as he goes about his work is almost as enjoyable as eating the pizza. He moves swiftly and efficiently, flattening each ball of ivory-colored dough on the floury countertop and scattering the toppings lightly over the dough's surface.
For the full article, check out the new issue of Wine Spectator, on newsstands November 15, 2001.
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