The new L.A. restaurant 800 Degrees Neapolitan Pizzeria is doing for pizza what Chipotle did for burritos: rethinking how a favorite food is engineered. A pick-what-you-want assembly line of pedigreed ingredients puts the customer in charge, while ovens crank out perfectly blistered pies in record time. "If it only takes 90 seconds to bake a Neapolitan-style pizza, why does it take so long to get one?" says co-owner Adam Fleischman, who also owns Umami Burger. Here's a look at the pioneering pie's notable numbers. --Hugh Garvey
Pounds of fresh mozzarella used per week
Hours the dough rises
Age, in years, of the Sicilian yeast strain used to make the dough
Number of practice pizzas a pizzaiolo makes before allowed to work the line
Number of pizzas served per hour
Number of pizzas chef Anthony Carron ate on a research trip to Naples
Cubic feet of almond wood burned per week
Dollars needed to buy one pizza Margherita