The plain cheese was a decent enough starting point... but when I go back, I'll start working my way through some of the add-on toppings like basil cilantro, chorizo, avocado, and cayenne-candied bacon. More

If a pizza has great sauce but there's so little on the pie you can't taste it, does it matter? That problem, all too common at fancy coal and wood burning oven pizzerias, does not exist at Max's, where they are generous with a delicious sauce. With great sauce, cheese, and toppings, only an overly dense crust stands between Max's and greatness. More

Jeff Varasano achieved internet pizza fame thanks to his painstakingly detailed efforts to re-create the life-changing pizza he had at legendary New York City pizzeria Patsy's. Last year, Varasano took the plunge in his adopted hometown of Atlanta and opened his own pizzeria. The result: The guy is putting out great pizza that lives up to its inspiration. More

A few days a week, Dan Latham gets up and tows his portable wood-burning oven to one of four different farmers' markets in Atlanta. When he arrives, he gets the fire started and goes shopping for that day's topping ingredients. See, although he brings the dough, sauce, and cheese with him, he depends on other vendors at the market for all the rest. Once he settles on his toppings, descriptions of the day's pies go up on the chalkboard and Latham and his team get to work, usually selling out of their very good pizzas before the market closes. More

Aww, cute. CNN has the story of nine-year-old Johnny Di Palma, who makes pizza at his dad's pizzeria, Antico Pizza Napoletana in Atlanta. After opening only four months ago, Antico Pizza has been getting a lot of buzz in the city. The video, after the jump.... More

Clicking in to the Slice inbox today, we've got this email with some Hotlanta pizza intel. Interestingly, its subject line was "New Atlanta pizza freakout." --The Mgmt. [Photograph: The Blissful Glutton] Adam,I went to Fritti in Atlanta last night, the mainstay which was the only VPN pizza place in town, and also has a new pizzaiolo since Enrico Liberata left. The pizza at Fritti was excellent—tangy, wonderful sauce, not soggy in the center (had been a problem), wonderful light, puffy, flavorful, and well charred crust.No sooner had I come home from dinner, I look on the internets and see that... More

Varasano's Margherita pie, from a beautiful photo set on Savory Exposure. The early reviews of Varasano's Pizzeria are starting to roll in—some hit the web just hours after the highly anticipated Atlanta joint opened its doors last night. What people are saying: Foodie Buddha: "I’ll definitely get into the details at some point; but, I’d like to give them a little time to hone their craft. The New Haven pizza came out really good as did the salumi that B. gave me a taste of. Though still wildly better than anything else I’ve had in this city, Jeff has... More

Jeff Varasano hosting a pizza party at home. He moves from his own kitchen to the kitchen of his own pizzeria, Varasano's, tomorrow. There are more notable pizzeria openings this week than you can shake a stick at. Next up: Varasano's Pizzeria in Atlanta. Some sources reported it as opening today, but according to owner Jeff Varasano's Facebook profile, his new and highly anticipated pizzeria opens tomorrow, Wednesday, March 25. Pull out your viral-web microscopes and take a walk with me down memory lane. Prior to August 2006, Jeff Varasano was just going about his business in relative obscurity,... More