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Chef Charlie Saenz built the truck around a 3,000 pound Italian Forno Bravo wood-fired oven that bakes a 12 inch Neapolitan pie in about 90 seconds. Pies use local, organic ingredients, some from their own garden.
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Chef Charlie Saenz built the truck around a 3,000 pound Italian Forno Bravo wood-fired oven that bakes a 12 inch Neapolitan pie in about 90 seconds. Pies use local, organic ingredients, some from their own garden.
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