The Lombarda has been on the menu at Osteria since day one. And thinking back to 2007, it was a time when topping a pizza with an oozy, baked egg was pretty revolutionary. Taking a the time that Chefs Marc Vetri and Jeff Michaud spent cooking in the Lombardia region of Italy this pie is topped with two regional specialties, house made cotechino sausage spiced with cinnamon and nutmeg and nutty Bitto cheese, along with fresh fresh mozzarella made by DiBruno Bothers, and a swipe of tomato sauce. Oh, and then there's that egg. More

Fried pizza is real and New York is currently experiencing its first real dose in the deep fryer. It's soft with a thin crisp on the outside, deceivingly light and airy, and unbelievably addictive, but what exactly is it and where does it come from? More

In the vastness of Los Angeles—between the shuttered Antica Pizzeria and newcomer Settebello—Chef Gloria Felix is the only other VPN certified chef we've got. For this edition of Top This, we learn how to make her addictive Prosciutto, Arugula and Fried Egg pizza. More

Slice pal Jamesws sent over this video of Tony Gemignani, of Tony's Pizza Napoletana in San Francisco (reviewed here), giving a video demo on how to doss pizza dough. Like the World Pizza Champion that he is, he makes it look pretty easy. He's like a pizza Harlem Globetrotter with that over-the-shoulder move. Pretty smooooth. More

With beach views and fire pits, the Dining Deck of Santa Monica Place has quickly become a popular public space in Los Angeles. In this lovely setting sits Pizza Antica — not to be confused with Antica Pizzeria. With four locations in California, Executive Chef Gordon Drysdale's American-inspired Italian food is market-driven with a seasonal rotation of increasingly popular pizzas. Their Roman-style pies have a thin, crisp crust with absolutely no sag. For this edition of Top This, we learn how to make their addictive Broccoli Rabe, Caciocavalo, Burrata and Chili Oil pizza. More

Last time we met with Pizza a Casa owner Mark Bello, he showed us his DJ skillz for stretching out dough. Here, he shares a quick trick for unsticking pizza that won't budge from the peel. Semolina to the rescue! As Adam mentioned a few months back, a spice shaker will help with quick, even distribution. More

In his recipe for thin crust pizza from Cook's Illustrated, Andrew Janjigian takes the novel approach of placing the stone on the top rack of the oven. This is totally contradictory to what most pizza authorities recommend: putting the stone on the bottom rack (or even the floor of the oven) in order to maximize the amount of heat it absorbs. So why does this method work? More

We showed you how to make a heart-shaped pizza on Monday. Today, we're going all in, with a heart-shaped pizza topped with heart-shaped pepperoni. More

That we at Slice love pizza is a given. So you know we love the various heart-shaped pizzas that appear this time of year. Our favorite cardioid pie is the one at NYC's Motorino, where it's become a Valentine's Day tradition. We asked chef-owner Mathieu Palombino to show us how it's done. More

Just like the previous few days, today we're going to add another ounce each of flour and water. Bubble activity is definitely increasing. One thing to look for is how fast the bubbles come back after stirring. It's one thing to see bubbles first thing in the morning, but it's not ready to bake until it's a little more lively. More