Earlier this week, the blog Eat Me Daily turned me on to VIDEO PIZZA, a hypnotizing one-hour video of a spinning pepperoni pizza. I initially didn't believe it was real, but it did have a webpage and a link to buy the DVD, so I bit. Yesterday the mailman dropped off my fresh, hot copy. That answered that: It's real. But I had so many more questions. I contacted Robbie Augspurger of the conceptual art trio Wolf Choir, which produced VIDEO PIZZA. Robbie was kind enough to answer.... What inspired VIDEO PIZZA? Some friends and I were watching Video... More

Continuing the 50-part series that is The United States of Pizza, here's Jenn Sit makin' like a cheechako in the Last Frontier. —The Mgmt. Although I worry that a pizza oven would threaten the structural integrity of an igloo, Spencer Shroyer (editor of the Anchorage Daily News's Play Magazine), my invaluable source of Alaskan pizza intel, showed me that wood-fired ovens do indeed exist in the Land of the Midnight Sun. All Alaska jokes aside, we in the Lower 48 must overcome our Rudolph-ladened imaginings of Meat Lover pies strewn with caribou, moose, and reindeer sausage (a topping option at... More

From the Slice inbox ... So, last weekend, returning from a trip to our little place in Bucks County, Pennsylvania, we needed some late afternoon eats. We stopped at Alfonsos 202 in Flemington, New Jersey, usually a worthwhile stop for some fresh salad, a pasta, and a personal-size pizza. Not a wonderful pie, but an entirely acceptable pie.Well, last week's pie was dreck. Sauce: bland. Crust: limp. Cheese: excessive and tasteless.I didn't finish it. The wife agreed: This one's for the trash bin.As I left, I found myself thinking: Do I need a break from pizza (remember, I answered "once... More

"I just wished that the slice hadn't been quite so oily; I felt as if I had to slurp through a puddle before getting to the true, vibrant flavors." As promised earlier today, here are the quick-and-dirty notes from the Di Fara first-timers I led on our Midwood expedition earlier today. We ordered a plain round pie, a plain square pie, and a special artichoke pie (round). Total damage: $85 big ones!... More

Click me bigger » Not much to say here. Just got back from a Slice–Serious Eats field trip to Di Fara. I'm embarrassed to admit this, but until earlier this afternoon four of the seven people in this office were Di Fara virgins. Unacceptable. Anyway, they're not anymore—and I'll be gathering their thoughts and posting them here by end of day. Until then, amuse yourselves with this photo. I haven't been to Di Fara since mid March, and since then it seems this nice piece of artwork has taken up pride of place on the side of Dom's oven.... More

"... One of my rules is, always try a pizza that dates back to the 1950s. There is always a small possibility that in the intervening 35+ years, they have NOT screwed it up by trying to make it more like Domino’s or something." —Michael Gebert, on Bill's Pizza in Mundelein, Illinois, which he finds surprisingly good... More

Adam, Help a guy out. Any place I can find Chicago-style thin crust pizza in New York? I can't find it and have a major craving.--Avi ------------------------------------------------------------ Dear Avi, Hmmm. Closest you're going to get to that is at, say, Pizza Gruppo, Pizza Posto, or Pizza Vezzo. They're all owned by the same folks. They're super thin sorta Chicago-y/Midwestern thin-crusters. You folks out there agree? Or am I off my rocker with this rec?... More

"...For all of you who answered '8,' I'll be treating your acid reflux in a few years." —famdoc, on the "How Many Slices Do You Eat?" poll... More

And now for something completely pointless but sort of intriguing. From Wolf Choir, a Portland, Oregon, band, comes the trailer for The Original Video Pizza, an hourlong video of spinning pizzas. Why you would want an hourlong video of spinning pizzas is anyone's guess. It somehow seems perfect for stoners, though. "No pizza boxes to clean up! No waiting for it to be ready!" Video, after the jump.... More

Wisconsin home pizza-maker Steve O. emailed me these pix of his backyard wood-burning pizza oven. So I asked him some questions. Here's a Q&A with him. --The Mgmt. When did you put it in, who put it in; did you hire someone? I put it in a few years ago with the help of a good friend of mine, Corey. We did everything except for the masonary part of the oven. How often do you use it? Probably eight times a month in the warmer weather, but during the colder months, probably only twice a month. I have been known... More

"Not saying I'm proud of it, but back in the day I could house 4 Crisp 'n' Tasty's no problem..." --southlake98... More

This is rare: a New Yorker who travels somewhere outside NYC, eats pizza, and claims it superior to Big Apple pies. Who knew a Gothamite could admit such things?! ;) In this case, it's Buddy's, with its Detroit deep-dish pizza: So what makes Buddy's so great? As my dad likes to say, it all begins with a well-seasoned and greased blue steel pan. The dough rises in the pan, before brick cheese and then sauce is added. Different toppings find their way to different layers of the pizza. Brick cheese is also an important part of the whole equation.... More