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Wood-Fired Pizza May Taste Good, but It's Also Wrecking the Environment

Click here for reuse options! New studies examine the environmental impact of restaurants using wood-burning ovens. For millennia, people have been baking flat bread and topping it with various ingredients. Today we call it pizza, though the word was first documented in the year 997 in Gaeta, a city in central Italy. At that time, pizza was baked in wood-burning stoves. Eventually, gas and electric ovens took over, being cheaper and easier to maintain.
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