Fanning The Flame

Bella Luna Fires Pizzas, Carmelizes Flavors

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Posted: January 8, 2014

A margherita pizza cooks in the Bella Luna wood-fired oven, powered by local white oak, during lunch Jan. 7 at the recently-opened restaurant. (Photo by Nikki Fox / DN-R)
Chef Colin Auckerman makes a pizza to be fired at 900 degrees. (Photo by Nikki Fox / DN-R)

Wood-fired pizza may be different than the than the slice people initially think of, but Wade Luhn, proprietor of recently-opened Bella Luna Wood-Fired Pizza located on W. Water Street in downtown...



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