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Pizzerias hopping, taverns laid back on Super Bowl Sunday in Schenectady

Tony Martin takes a pizza out of the oven at Isopo's Downtown Pizza on Super Bowl Sunday, February 2, 2014.
Photographer: Patrick Dodson
Tony Martin takes a pizza out of the oven at Isopo's Downtown Pizza on Super Bowl Sunday, February 2, 2014.
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Dante Isopo measures pizza by the 50-pound bag of flour. On a regular Sunday, the cooks at Isopo’s Downtown Pizza on Erie Boulevard turn one 50-pound sack into dough, then into roughly 100 pizzas. This particular Sunday, two football teams from thousands of miles away met in a stadium only a few hundred miles away for the Super Bowl, so flour usage skyrocketed. “We’ll use four bags today,” Isopo said. “So you’re talking 200 pounds ...

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