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The foraging for Von Hansen began in Rome where he got the rapini.
The process began with Von Hansen kneading the pizza dough and creating dimples in it which helps the dough rise and seals in the flavor of the olive oil and Parmigiano Reggiano.
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The strategy paid off, and he ended up winning the Best Pizza in America title for his pan pizza made with locally sourced porchetta, rapini and cheese.
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