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It’s Friday night at Forest Hill’s Doppio Zero Ristorante, and the tables are filling in with parties savoring glasses of Italian wine as they await their entrees.
To the back of the restaurant chef and owner Nick D’Elia and staff are pulling thin and crisp pizzas out of the large oven that has been fed all day with wood to keep the flames bright and the temperature just right for the perfect pie. The air is beautifully perfumed with the unmistakable pizza aroma, and on an average night 100 pizzas will be turned out of the oven and onto the plates of eager diners.
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