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800degreessmall.jpgBon Appetit checks out Adam Fleischman and Allen Ravert's 800 Degrees in Westwood Village. The pizzas take 90 seconds to make. Other notable numbers include: 2,000 (pounds of fresh mozzarella used each week) and 3,000 (the number of practice pizzas a pizzaiolo must make before Chef Anthony Carron allows them to work the line). [BA]

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