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[Photographs: Robyn Lee]

Help us discover 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 pies and slices, whether they're the simplest of corner slices or the fanciest-pantsiest in all the land! So if you're eating pizza this month—and you had best be eating pizza this month—take a snapshot and send it on over, along with a few short sentences about what makes it memorable. Is it a regional specialty that deserves recognition? Your childhood favorite? Or, quite simply, a damn fine piece of pizza? We don't care, as long as it's worthy of your praise.

Ready to get started? Send one horizontal or square photo of a great pizza you've had this month to pizza@seriouseats.com, with the subject line "My Best Slice." Include a brief description of what makes it special, along with the name of the pizza (if it has one), and, of course, where to find it. We'll select the highlights for a slideshow at the end of the month, and, with any luck, even pay some visits to these pizzerias ourselves.

Curious about how this all works? Come take a peek at 'My Best Slice: March' »

Self-promotion from businesses or their employees or representatives will not be accepted; for the same reason, a single location will not be represented more than once in any slideshow. Please limit yourself to one submission per month.

About the author: Niki Achitoff-Gray is the editor of Slice and a part-time student at the Institute of Culinary Education. She's pretty big into pizza. Also, she likes offal. A lot.

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