If you've haven't noticed Fried Pizza is blowing up in NYC! In just a few short months it has gone from "you can only get this in one place" to "OMG, there's an all fried pizzeria!" But fried pizza was born in the streets and Eataly is taking it back to the streets. More

Starting on Monday, Eataly's Rossopomodoro will be hosting a rotating group of NYC's best-known Neapolitan pizzamakers for a series of collaborative dinners called Pizza a Quattro Mani. Each Monday for the next 5 weeks will feature a different pizzaiolo, beginning with Mathieu Palombino of Motorino on February 20. Luzzo's Kesté, Numero 28 Pizzeria, and Forcella will cook alongside Rossopomodoro's Rosario Granieri on subsequent Mondays. The Motorino-Rossopomodoro menu appears after the jump. More

First off, let's be clear: this is not the thin, crisp pizza al taglio you'd find in Rome. It's a much closer cousin to focaccia genovese, soft and spongy. Chasing my best memories of Genoa, I chose a piece piled with onions. More

On one recent visit, the fresh-tasting tomatoes on the focaccia perfectly balanced the savory cheese and chewy olive oil-slicked bread. Another time, the tomatoes and oil added so much moisture to the bread that the slice basically dissolved. But the toppings are luscious: the mozzarella just crispy and browned on top but with a fresh squeakiness underneath. The tomatoes have a bright, clean flavor. It can be a bit messy to eat, and it's much safer to carry in a pizza box than in a bag. More