A sharp-eyed young lady just alerted Slice to this story on NewYorkMetro.com: So October, it turns out, is National Pizza Month—as if we needed an excuse. Fornino Michael Ayoub's new joint opens this week with a wood-burning oven and pizza toppings (garlic, arugula) plucked from the chefís own garden and greenhouse. 187 Bedford Ave., Williamsburg, Brooklyn; 718-384-6004 Otto Enoteca Pizzeria Those pizza pontificators who rushed in and freaked out over Mario Batali's unconventional griddle-cooked pies got it wrong: One bite of a recent special topped with butternut squash, smoked mozzarella, ricotta, and pancetta is proof of pure pizza genius. 1... More

This one's a little late, but Dom DeMarco gets a nod from the Village Voice's 2003 Best Of list as the Best Off-Off-Off-Off-Broadway Show: After you order a pizza, you could try to snag a table in the run-down seating area, but you'll have to wait an hour for your pie anyway and there's barely room for the customers who are eating. Plus you'll miss the second-best part: watching DOMINICK AT DIFARA PIZZA carefully assemble each order... "Run-down"? OK. I agree that the less-than-tidy dining area leaves a little something to be desired (a wipe-down of the tables every now... More