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A tree grows through the center of this casual pizzeria in downtown Atibaia, which sets the mood before the food even arrives. The dough ferments for two days, producing a crust that's light, airy, and properly blistered at the edges. One pie hides a whole burrata in the middle; another pairs prosciutto crudo with arugula and a drizzle of honey. 50 Top Pizza Latin America lists it among its Excellent Pizzerias.

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