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Leopard-spotted pies for Neapolitan pizza fans on the new Vivace Pizzeria truck

“I’ve always liked playing with fire,” said chef Erik Vose, owner of the new Vivace Pizzeria food truck.On a recent Sunday, the truck was parked at the Angel City Brewery in downtown Los Angeles. The forecast for that day: 98 degrees. Vose tossed a piece of white oak wood into a Naples, Italy-built, 5,500-pound Mario Acunto oven. Sparks flew. Flames curled up and out of the candy-red oven. His slight frame pressed against the oven wedged into the corner of his food truck, Vose seemed in danger of melting. “The oven is really, like, 1,000 degrees, but you can put your hand on the outside because it’s really well-insulated,” Vose said. “I shut it at the end of the night, and when I open it in t ...