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Pizzeria Stella Review
The owner and culinary director of Stella logged mucho hours and miles researching how to make the very best pizza. What's the best dough? The right amount of heat in the oven? The resulting artisanal, 12-inch rounds with ingredients like black truffle, fresh prosciutto, and earthy chanterelles are why the cozy 80-seater is always overflowing with neighborhood duos and families. (A no-reservations policy necessitates getting here very early or very late for no wait.) All tables are good tables—each has a view of the red-and-white-tiled pizza oven at the restaurant's center and of Headhouse Square through plenty of café windows.
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That's quite a mouthful, so I'll just use Tinicum for short.
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