In celebration of its 50th anniversary Rizzo's has been doing 50 days of various 50¢ deals. The celebration comes to an end tomorrow with the best of the bunch—50¢ square slices. The special applies to two slices per customer, in-store only. Rizzo's 30-13 Steinway Street, Astoria NY 11103 (Queens, b/n 30th/31st avenues; map) 718-721-9862 rizzosfinepizza.com... More

In celebration of its 50th anniversary Rizzo's in Astoria will be offering various 50¢ specials over the course of 50 days—starting this Saturday. The best of the bunch is on Saturday, May 30, when its signature square slices will cost only half a buck. The other specials: after the jump.... More

Michael Angelo's II 29-11 23rd Avenue, Astoria NY 11105 (b/n 29th and 31st streets; map); 718-932-2096 Pizza Style: Ultra-thin crust New York–style Oven Type: Conventional steel-deck gas oven The Skinny: Make sure to order the "thin-crust pizza." There's a regular crust, but the thin is seriously the way to go I spent a large part of the weekend in Astoria and had a nice couple a slices while there. I had some squares from Rose & Joe's Italian Bakery, which were good (and which Slice has covered here), but what I really want to focus on are the slices... More

Frankie and Mary Lou Cappezza, the former owners of the now-closed Corona Heights Pork Store, are my culinary E. F. Huttons. When they talk, I listen. So when they told me I had to check out Rose & Joe Italian Bakery in their old Astoria stomping grounds, I wasted no time getting there. As usual, they were right. Rose & Joe's wondrous braided semolina bread has plenty of character and flavor. But as good as the bread is here, Rose & Joe's ultimate triumph is their Sicilian pizza. In the back of the bakery a young woman sells slices:... More

Most Sicilian pizza is just too thick for me, but Rizzo's in Astoria is the home of the wondrous thin-crust Sicilian slice. For 40 years, Joe Rizzo has been making thin-crust Sicilian pizza the way his father learned in Sicily. That means he uses homemade sauce (slightly sweet), full-cream mozzarella that lies ever so gently on top of the light—almost demure—crust, and just enough Romano cheese to give his pizza a little zing. When you walk into Rizzo's, all you'll see on the counter are rectangular trays of fresh-out-of-the-oven Sicilian pizza. After years of maintaining Sicilian-only pizza purity, Rizzo's... More

The first time I tried to have a pizza at Forno Italia, the place had been reduced to rubble by a complete renovation. I worried that the wood-burning pizza oven I had heard so much about would not be part of the new restaurant. I needn't have worried. What makes Forno ltalia's pizza so good is the gorgeous oven, a skilled pizzaiolo, and the house-made mozzarella, which is so good that the proprietors wholesale it to other Italian restaurants and pizzerias in the know. The pies are individual Neapolitan-style beauties, with a chewy, puffy crust that is pretty swell.... More

[Photographs: Dan Dickinson] Your Queens correspondent lived for a spell in Paris, and during her last two weeks there, she discovered an amazing restaurant chain called Flam's. Specializing in Flammenküche, a pizzalike Alsatian specialty, Flam's had a rather un-Parisian policy: It was all you-can-eat. Though other all-you-can-eat restaurants do exist in Paris, the only people I ever saw going into them were shady busloads of confused tourists, and they were darkly lit buffets, not unlike New York City's weird Midtown delis full of steamer tables. The classic Flammenküche, also known as tarte flambée, has a thin crust topped with... More