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Pizza By the Numbers: Ernesto's

Eater spoke with Ernesto's of the North End about some numbers associated with their pizza process. Theses figures reflect business at their busiest, in the summer.

In one week, Ernesto's goes through...

Pizzas: 1,600 pies
Flour: 3,000 pounds
Tomatoes: 96 gallons
Cheese: 1,000 pounds

[Photo: The North End]