The first time I stopped by San Matteo on the Upper East Side, I ordered a Margherita, and to be honest, I was a little disappointed. The moisture from the mozzarella made the crust go limp, and the cheese had not melted fully. Was there something wrong with the huge wood-fired oven? More

Real Neapolitan pizza has finally come to Georgetown. Joe Farruggio's il Canale on 31st Street boasts an impressive wood-fired oven built onsite by Italian craftsmen. Though not quite in the same league as Orso in Falls Church or Pupatella in Arlington, il Canale certainly serves Georgetown's best pizza. More

Pizzeria Locale has taken delivery on the oven you see above, a Stefano Ferrara "mobile"* oven, has it installed, and appears to be in the final stages of training staff. Self-described as "a contemporary pizzeria inspired by the traditional pizzerias of Napoli," Locale will be home to the first Ferrara oven in the state. Target opening date: "late January." [via Caleb Schiff] More

Pizzeria Bruno is San Diego's first Neapolitan-style pizzeria and the home of some seriously tasty pies. This pizzeria doesn't cut any corners, and the resulting pies are quite impressive. More

If you follow pizza geekery in general or pizza in the Twin Cities specifically, you may know Aaron Landry, the Slice Sage of Minneapolis–Saint Paul. When this guy talks pizza, I listen. He pinged me about Pizzeria Lola saying, "I've been three times and it's quite solid. An out-of-the-blue fantastic add to the Minneapolis pizza scene." More

Before Masullo Pizza opened in Sacramento, the river city had a dearth of Neapolitan-style wood-fired pizza. In the two years since, with the opening of OneSpeed and Hot Italian, our quota has tripled, but I still think that the first is the best. More

If the menu at Tappo was suddenly culled to that one page, a beacon of 14 pizza offerings, we'd be none the wiser. This isn't because the rest of the menu doesn't deserve it's own nod, because in fact it does. But it's because the pies at Tappo are good enough to make us believe this corner of Connecticut is serious about staking a claim to traditional Neopolitan pizza. More

Ever wonder what the difference between pizza in Naples and Salerno, Italy, was? The always-opinionated Gianluca Rottura touches on it in this off-the-cuff review on SE pizza blog Slice. More

In this video, Ed Levine antagonizes a room full of passionate pizza obsessives. I love the part where master pizzaiolo Enzo Coccia pulls out a historical photo of a pizza-maker from his wallet(!) and the part where Maurizio De Rosa tells Ed about "the original Ed Levine," a 1750 pizza guidebook writer. More