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That's Amore

A couple of franchisees learn that dough is a relative term for success in the pizza business.

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This story appears in the October 2007 issue of Entrepreneur. Subscribe »

The concept of gourmet pizza was what initially attracted Julie Kossak and Mark Weeter to ZPizza, but the first bite sealed the deal. "It's organic, it's healthy, it's fresh," says Kossak. "It's not New York pizza or Chicago pizza--it's truly a California freshness style. And that suited us." With gourmet menu items and flavor combinations indicative of dishes from places like Mexico and Morocco, this was one pizza restaurant that broke the mold for the husband-and-wife team.

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