Not everybody follows the comments on Slice as closely as some of us do. For those slackers, we occasionally highlight a really good piece of intel that might otherwise go overlooked. Today, some Portland-area wisdom from Extramsg, who blogs at Extramsg.com. —The Mgmt.

Originally appeared on "Alan Richman Names Top 25 Pizzerias in U.S.":

I'd really be interested to see the 109 pizza joints he went to. It does appear the NW got snubbed.

IMO, you get to a certain level of quality and it becomes a question of palate. But prior to that, there are a lot of relatively objective factors that can be referenced along with traditional standards. There's an established language around pizza and some agreement within styles about what makes a good pizza. It's not just up to one man's opinion.

So it seems right that there should be some diversity unless he just wants to call it "Alan Richman's Favorite Pizzas". But, of course, that doesn't sell magazines like "the best in the USA" does.

We currently have 5 strong contenders in the Portland area: Apizza Scholls, Nostrana, Ken's Artisan, Al Forno Ferruzza, and Tastebud. If you extend down to Salem (45 minutes away), there's also a place that does an excellent New Haven style pie. The place is just called Apizza. All of these places use top quality ingredients and hot ovens. They all use long ferments for their doughs. Two of them have all wood ovens. Two of them make their own cheese (one makes a ricotta for calzones, the other mozzarella). I think three or more make their own salumi/charcuterie.

Several of the owners were bread bakers before opening their pizza shops. These are classic pies with slightly varying styles, all falling in the Neapolitan, New York Neapolitan, and New Haven range, probably. But they're all just fricking good.

Admittedly, the offerings get thin after this with rather standard-issue stuff, though at least we have a decent number of places making actual pizza rather than just the chains.

But Portland should be on any pizza lover's radar and I have to wonder if Richman came here at all.

There are still a lot of places I'd like to hit. I was talking to a friend today who called to ask me questions about improving efficiency at Great Lake. Sounds like they really have a product they care about and I'm eager to get back to Chicago to try it. I still haven't hit Bianco. And I'm going to Mozza in July.

But I've been to a lot of the best around the country and Portland holds its own really, really well. I'd be surprised if there is any city in the US, except maybe NY, where the craft of pizza is being renewed as strongly -- ie, places that are only a couple years old as opposed to 100 years old. Is there any place that defines the next generation of honest pizzerias better than Portland? Prove it.