A quick look at the stories hitting the pizza headlines this week. More

We'd already made up our minds to order a chicken roll (that'd be thin-cut strips of fried chicken rolled up in pizza dough, baked, and served with sauce for dipping). But then we heard one of the girls in front of us—the skinniest one, no less—order a "ravioli pizza please."
Uh... what? Surely she means "ravioli, pizza, please," right?.
Nope. She meant ravioli pizza. As in ricotta ravioli baked on top of pizza. As in cheese-stuffed carbs, placed on top of carbs, covered in more cheese, topped with some extra cheese for good measure. Oh, and then baked. More

Our office is at the epicenter of the vodka pizza universe, what with both Pomodoro and Rubirosa a couple blocks away. The former is not worth a damn (despite some rave Yelp! reviews)—overly greasy, unspectacular crust, and candy-sweet sauce—while the latter is spectacular. Crisp and charred with a pleasant chew like all great pizza, it's got a creamy vodka sauce that is just rich enough that you know you're not eating regular pizza, but not so rich that you feel like your stomach may fall out or involuntarily empty itself in protest by the time you're done. It's a great alternative when you've been stuck in a pizza rut, and a recipe that's good to have in your own home arsenal. More

Stromboli can be a somewhat contentious term, and depending on who you ask, definitions vary somewhat drastically. We know what it's not—but while stromboli is neither calzone nor submarine sandwich, it's also not terribly distinct. So, what is it? Making stromboli begins with a dough—sometimes pizza, sometimes bread—that's stuffed with various cheeses and Italian cured meats. The fillings are encased in the dough—sometimes braided, sometimes rolled—then baked, and finally sliced to serve. More

Help us explore the wonderful world of pizza! We're currently collecting submissions to My Best Slice, a memorial to all the great pizza being enjoyed across the country (and beyond). We want to hear about your favorite pizzerias and slice joints, whether they're the simplest of corner spots or the fanciest-pantsiest restaurants in all the land! More

Union Pizza Company's The Village deep dish pizza is loaded with pepperoni, Italian sausage, smoked ham, sautéed mushrooms, thick sauce, and a pound of cheese. Owner Bruce Markoe pays special attention to the meats, with a technique that ensures his pie stays crisp and light. Well, as light at a five pound pool of pizza can hope to be.,, More

I hope you're hungry, because it's time to sink your teeth into some serious My Pie Monday action. Click through the slideshow to view this week's collection of 14 homemade pies. More

We've been on Chris Bianco overload for the last couple weeks around here, but the maestro had one more surprise up his sleeve that we couldn't possibly ignore. What if we said he just opened a new trattoria and a second Pizzeria Bianco in Phoenix? Okay, what if we told you we already checked out both? More

If you're looking for a gluten-free pizza to try, start here. Shauna James Ahern's grilled pizza recipe in Gluten-Free Girl Every Day uses dough made from a mixture of millet, sweet rice flour, potato starch, psyllium, oil, egg, and yeast. Once mixed and risen, it looks more like cookie batter than pizza dough, but it rolls out easily and bakes into a half crackery, half bready crust. More

There's hope for gluten-free pizza lovers: Salugo Pizzeria's crispy GF crust is gussied up with high-quality toppings, from spicy sopressata to fresh, sautéed spinach. More

The previous pizza businesses in this location haven't had much luck. One of the last versions, Pizza Broker (best name ever) disappeared. Then it was Nicola's Pizza, which wasn't much different. Now it's Loop Pizza. Maybe the spot is just suffering from a curse. A pizza curse. More

Three years ago, Paulie Giannone told then-music supervisor Mike Kurtz he could apprentice at his newly opened pizzeria, Paulie Gee's. Mike told Paulie, "Next week, when I come in, I'm going to bring my condiment." It wasn't long before the two pizzaioli figured out that Mike's chile and vinegar-spiked honey and Paulie's Dellboy pizza (a salty, meaty, piquant pizza made with spicy sopressata, fresh mozz, and parmigiano reggiano) were a match made in pizza heaven. And that's how the aptly named Hellboy, a must-order pie on the Paulie Gee's menu, was born. More

Artichoke co-owners (and cousins) Francis Garcia and Sal Basille are embarking on a new joint venture. You'll be able to catch the duo tonight on their brand new Cooking Channel show, Pizza Cuz. The premise? Two men, six episodes, and one epic journey to sample some of the best slices this country has to offer. We took some time to chat with them about the show before tonight's premiere. More

Happy My Pie Monday! Today, we have a gorgeous line-up of 16 homemade pies from Slice'rs around the country (and overseas!). Click through the slideshow to take a look. More

In Phoenix, Federal Pizza's "At Last" pie features a bevvy of unusual veggie toppings, from fresno chilies to lemon zest. By all means, do try this at home. More

Our friends over at Saveur just came out with their May issue, and we simply can't get enough of it. The magazine has been scooping up James Beard awards for years, so it's no surprise that the issue is gorgeous, thoughtful, and smart. But this time around, it also happens to be all about pizza. More

Folks in Orlando seem smitten by The Table, Tyler Brassil and Loren Falsone's family-style, fixed-menu concept that is part restaurant, part supper-club. It's a nice space, and the food I tried there was pretty darn good. But the real secret is next door at Pharmacy, their cocktail bar. More

Back in February, we asked Slice'rs to start sending us photos of their favorite pies for a new feature, My Best Slice. Readers from across the country (and around the world!) took the time to tell us about the pizza they enjoyed in April. Click through the slideshow to see what they have to say! More

If tasting 'regular' frozen pizza requires reduced expectations, then tasting frozen 'cheeze' pizzas might be termed an exercise in complete and utter futility. So, let's cut to the chase. What's the point? More

Cucina Asellina should be killing it in Atlanta. But sadly, their much-ballyhooed pizzas left my palate underwhelmed, and my wallet overextended. More