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Peter & Melissa Swanson opened Benchmark Pizzeria in July 2012. The couple met over a decade earlier when they both worked at Oliveto Restaurant in Oakland. Their pizza is "neo-Neapolitan" – thin crust, individually sized at roughly 11-inches, and light on cheese and toppings. The dough, made from a wild yeast, sourdough starter, is rolled out by hand daily.

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