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Best Pizza Places in the U.S.

Top chefs and legendary bakers are among the new breed of pizzaiolo who are just as fanatical about the temperature of their ovens as the...
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Slide 8 of 34
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Chicago: Bar Toma

Chef Tony Mantuano lets his dough rise for 48 hours, which he says makes it lighter. Unusual toppings include lemon and pistachios. bartomachicago.com

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