Located just south of Toronto in the town of Oakville, Ontario, 7 Enoteca has been open for about two weeks. The small menu features cheeses, salumi and prosciutto appetizers, as well as a meat, a pasta and a fish that will change daily. However, the star of the show is the Neapolitan-style pizzas being served out of Canada's first on-site built Stefano Ferrara oven. More

Justin Piazza makes it clear what you will be getting when you walk through the doors at La Piazza Al Forno. They offer wood-fired Neapolitan-style pies, made with "00" flour and topped with San Marzano tomatoes and homemade mozzarella. More

'Pomo Pizzeria Napoletana is situated in the Borgata, a faux Italian plaza built about 20 years ago in the heart of Scottsdale, Arizona. Stefano Fabbri opened the restaurant—the valley's first VPN-certified pizzeria—in February of this year with his Acunto Forni brick oven as the prominent centerpiece. This 6,000-pound beauty was hand-built in Naples, shipped across the ocean, and then brought all the way to Arizona. More

October! National Pizza Month! This month we'll be bringing you Daily Slice, quick snapshots of slices and pies all of us at the Serious Eats empire have been enjoying lately. —The Mgmt. [Photograph: Sarah Wu/Motorino Facebook] Given how much we love Motorino around these parts, it shouldn't come as a surprise that the pizzeria would eventually appear in Daily Slice. Yes, it's a whole pie — composed of four slices. And, despite this feature's name, we never meant it to adhere slavishly to the slice-only format. Especially if that would keep us from mentioning this killer pizza. If you've followed... More

[Photographs: Nick Solares] Donatella's 184 Eighth Avenue, New York NY 10011 ; map); 212-493-5150 Pizza Style: Neapolitan The skinny: Straight-up fine pizza. A hearty "Recommend!" Oven Type: Wood-fired Price: Individual pies, $12 to $20 By Nick Solares and Adam Kuban | In opening a Neapolitan pizzeria in the U.S. these days, it's become de rigueur to import an oven from Naples, make a lot of noise about said oven, and enumerate your bona fides to the press. Perhaps no one in recent memory has gone as far as restaurateur Donatella Arpaia. If you've been following Slice, you know that she... More

[Photographs: L.A. Pizza Maven] Pizza Ortica 650 Anton Boulevard, Costa Mesa CA 92626 (map); 714-445-4900; pizzeriaortica.com Pizza style: Neapolitan Oven type: Wood-fired oven When it opened early in 2009, Pizza Ortica generated its share of controversy on Chowhound. This David Myers venture, next door to South Coast Plaza in Costa Mesa, California, was variously described as "the worst pizza experience ever," "$87 for pizza and pasta? Extortion!" and "embarrassingly mediocre." Many of the complaints repeated, ad nauseam, the old "too limp and wet in the center" refrain. More recently, several Southland bloggers have defended Ortica's pizza style as Neapolitan-influenced... More

After much anticipation, Pizzeria Orso, with Edan MacQuaid as executive chef, is up and running in the close-in Washington suburb of Falls Church, Virginia. MacQuaid made his name as head pizzaiolo at 2 Amys in Northwest D.C., now one of the most popular restaurants — of any kind — in the nation's capital, and was a pioneer in bringing true Neapolitan pizza to the U.S. After 18 years in the pizza business, the still-young MacQuaid is now running his own show, creating an exquisite pizzeria that is respectful but not slavish to the ancient traditions. More

Photographs by Nick Solares Paulie Gee's 60 Greenpoint Avenue Brooklyn, NY 11222; 347-987-3747; pauliegee.com Pizza Style: Neapolitan-style pizza Oven Type: Wood-fired oven The Skinny: As much as a labor of love as any pizzeria out there, Paulie Gee's creates a warm, inviting mood and serves wonderful pies patterned on the Neapolitan model but with a local slant Price: Individual pies, $11 to $17 Notes: Liquor license coming next week If Paulie Gee ever runs out of fuel for his oven, he could probably scuttle his restaurant's interior, which is decked out floor to ceiling in wood, and keep making pizzas... More

[Photographs: Pizzeria Orso] Pizzeria Orso, the long-awaited D.C.-area wood-fired-oven joint helmed by former 2 Amys pizzaman Edan MacQuaid along with wife Thea MacQuaid, has finally opened. Seriouspizza has been chiming in here and there with updates. We'll save him the trouble of commenting by mentioning it right here, right now. It opened just a few minutes ago at 11 a.m.... More

Donatella Arpaia outside her upcoming restaurant, Donatella, with a ton (or more) of bricks for her oven. [Photograph: Joshua Bright/Diner's Journal] Looks like restaurateur and frequent Iron Chef America judge Donatella Arpaia is getting into the Neapolitan pizza game. According to this story on the New York Times's Diner's Journal blog, she's having bricks, sand, and cement all imported from Naples to build her oven and is bringing in the requisite Neapolitan oven-builders to construct it. But probably what's most interesting is that she's going to be studying pizza-making under Enzo Coccia of Pizzeria La Notizia in Naples for... More