Fuoco Pizzeria Napoletana in Fullerton Dazzles With Neapolitan Know-How

Edwin Goei • OC Weekly • February 26, 2015
At Fuoco Pizzeria Napoletana, everything that counts comes from Naples. Extra-fine Caputo flour is used to make the dough. San Marzano tomatoes are imported not just because they're required for certification by the Associazione Verace Pizza...
The full article can be read on the OC Weekly website.

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