Mike Senese, publisher of the blog DO IT, cohost of the Science Channel show Catch It, Keep It, and the man behind "How to Build a Temporary, Wood-Fired Brick Pizza Oven" and "How to Make Your Own Pizza Peel" recently visited New York to binge on pizza and check out ovens.

The most surprising discovery on my trip is that while the wood-fired oven is a staple for good pizza, it is not the only fuel found. Some of the top rated spots in NY use coal burning, oil burning, or even electric ovens. Secondly, the reputation of the location's oven doesn't always correspond with the outcome of the pizza. You'll see this in my notes below. And, the locations that touted their use of fresh, organic ingredients stood out for the richness of their pies.

His post features a video from each of the places he visited: Motorino East Village, Franny's, Motorino Brooklyn, Co. Company, Patsy's East Harlem, and Veloce Pizzeria.