Gabrielle Bonci is a master baker who has used his skills to revolutionize pizza. His Roman hole-in-the-wall by the Vatican has created the world benchmark for pizza al taglio with a thick, crunchy and at the same time feathery focaccia base. The dough uses a long fermentation process, natural yeast and the highest quality flour. This base is then topped with as as many as 1500 topping variations per year. This pizza is one of XtremeFoodies's top 12 pizzas in the world.

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