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The “mother” at this Long Wharf eatery refers to the naturally fermented sourdough that underpins the pizzas sliding out of the Neapolitan-style oven, dished to guests alongside selections from an extensive wine list and Rhode Island draft beers. White and red-sauce pizzas are topped with cheese, figs, pineapple, carnitas pork, summer vegetables, and other creative accoutrements.
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