Daily Slice gives a quick snapshot each weekday of a different slice or pie that the folks at the Serious Eats empire have enjoyed lately. [Photographs: Kelly Bone] Tucked away in a quiet corner of Los Angeles' Sliver Lake area, Tomato Pie Pizza Joint slings New York–style pizzas, including the neighborhood favorite they call The Grandma. It's not quite what they call a grandma slice in New York, but it's wonderful. The round pie is primed with olive oil, fresh garlic and oregano, dappled with crushed tomatoes and mozzarella, and finished with a ticker tape parade of basil. There's no... More

Patxi's Chicago Pizza (pronounced "pah'-cheese") produces the most rich, intense Chicago-style pizza you can find in the Bay Area. While they go a little too heavy on the crust and too light on the sauce, the finished product is balanced and hearty. More

Asiaggo Pizza Pasta Plus offers three different styles of pizza: Chicago deep dish, New York-style, and Sicilian. I scored a pepperoni Sicilian slice fresh from the oven. Rosemary is mixed into the airy dough, giving it a distinct focaccia-like character. The dough is baked without the sauce or toppings at first, so it crisps up to a light and flaky golden brown on both sides before receiving sauce and cheese. This may not be traditional, but it's pretty tasty. More

Just down Katella Avenue, near Angels Stadium and Disneyland, smack dab in the heart of beautiful downtown Anaheim, California, is Marri's Pizza, tucked cozily into a thoroughly soulless SoCal mini mall. Upon entering Marri's, you're greeted by dulcet mandolins playing "Santa Lucia" and the cacophony of a crowded dining room. It's as if you're in a busy trattoria overlooking the Bay of Naples. Marri's has been serving pizzas and pastas since 1957. Fifty-plus years—not bad. More

The Cheese Board Pizza Collective may be the only pizzeria capable of perfection by committee. At this co-op kitchen there's no boss, no underlings, no master pizzaiolo. Everyone's opinions and preferences get equal attention, resulting in incredible topping concepts. For this edition of Top This, we learn how to make their addictive mushroom-, onion- and arugula-topped pizza. More

Dessert pizza can be divisive: some people refuse to acknowledge any interpretation of pizza that doesn't feature cheese and tomato sauce, while others, myself included, will happily call baked dough covered with Nutella and berries just about anything you want me to. More

The Napa Valley has had an influx of upscale pizza places in the last year or two, many of which I'm eager to try. It seemed fitting to start with a place that has been around since before the trendy new spots broke ground. My visit led me to believe that the times have passed Azzurro by, though I'm holding out hope that I simply caught them on an off day. More

When you enter Santa Cruz via the famed Pacific Coast Highway, you're greeted by a huge mural on the side of Upper Crust Pizza. The painting showcases Santa Cruz's beach with Upper Crust's building on the left, complete with a mini-version of the mural, which shows the beach and a tiny Upper Crust building with a mural on the side...It's the Droste effect in pizzeria form. I urge you to venture inside: Santa Cruz may be a laid back beach town, but Upper Crust's Sicilian slice is some hefty, serious stuff. More

Cotogna opened to a great deal of fanfare this past November. It's no wonder—as the less buttoned-down offshoot of Michelin-starred Quince, Cotogna promised the opportunity to sample some of Chef Michael Tusk's Italian cooking at a manageable price. If a chef with Tusk's accolades is going to try his hand at pizza, I'm inclined to check it out. If he's pushing the boundaries of pizza toppings to include pies with sea urchin, then he definitely has my attention. More

Hot Italian is a Vespa sales outlet and clothing boutique that also sells pizza. Or is it a pizzeria that also sells T-shirts emblazoned with the words passione and veloce? The answer is that it's an unholy marriage of the two, but one that just about works. More