[Photographs: J. Kenji Lopez-Alt] Ben Leventhal, co-founder of Eater just published a no-holds-barred smackdown of Artichoke Basille's $5-a-slice pizza over on his blog. To quote: Let's together agree on what Artichoke is. It's like Shake Shack, really, if instead of perfect burgers, Shake Shack's headline offering was huge piles of melted butter and cream on tasteless crackers. Then: Indeed, Artichoke is Shake Shack insomuch people are willing to wait on massive lines for three to five minutes of gustatory bliss. Although -- sorry one more point of comparison -- at Shake Shack there is a payoff and at Artichoke the... More

Meet Naomi and Joel of Pizza Politana. They make Neapolitan-style pizza with seasonal ingredients, hot out of the oven at Bay Area farmer's markets and festivals. In addition to the classic margherita pizza, they also serve a "market" pizza with toppings that change every week depending on what's fresh at the market. More

The Manhattan branch of popular Sunset Park bar/pizzeria Toby's Public House finally opened a few weeks ago with a full menu of salads, antipasti, pizza, and desserts. The good news? Their oven is real wood-fired. To the best of my knowledge, it's the only wood-fired pizza oven in the vicinity of Little Italy, which gives it the potential of being the best pizza in Little Italy as well. More

There are all sorts of criteria I have for good pizza, from crust char to cheese-sauce ratios. Good drunk pizza, on the other hand? Something different altogether. What's your drunk slice of choice? More

Hannah Hart of the always entertaining My Drunk Kitchen tackles pizza and proves once again that it's really really hard to mess up a pizza. Or as she says, "even when it's all f&*ked up, you still love it." More

The basic premise is simple. You've all seen pie in a jar, I'm sure. You bake a tiny pie in a jar, seal it, and give it away as gifts. Well ain't one pie as good as any other? What's to stop you from baking a pizza pie in a jar? The ever-creative 1 Fine Cookie wondered the same thing and actually did it. So here you go: pizza in a jar. More

The Fire on the Mountain chicken wing nano-chain is the perfect example of a Portland institution. When hungry for hot wings, there is no discussion; Fire on the Mountain is the assumed destination. When a third location opened this fall, the prospect of pizza and house-brewed beer caused quite the buzz. A pizza menu which infuses traditional NY-style thin crust pies with eccentric wing ingredients could not hide under a blanket of mediocrity. More

I've shared my opinion on pizza toppings here already but the real question is, what does resident tasting expert and Serious Eats Puppy-At-Large Hambone like on his pies? More

As a writer for the people, I often try and suppress my inner pizza snob. I try and pretend that all pies are created equal, and that there is goodness to everything on a crust. Sometimes I even manage to convince myself. After all, if tens of thousands of people enjoy eating buffalo chicken pizza, there's got to be something good about it that I'm missing, right? Well today, I'm letting diplomacy take a little breather and laying out a few of my hard and fast ground rules about pizza toppings. More

"My kids refuse to eat anything but pepperoni, but me, I don't like the same pizza topping twice," said Ree Drummond aka The Pioneer Woman last week before her new Food Network show premiered. So when the kids and her husband Ladd, aka Marlboro Man / Captain Forearms, are out of town, she likes to make this fig-prosciutto pizza. You've probably tasted the fig plus prosciutto combo before. It's sweet, salty, and peppery all at once, and a fun way to change up the pepperoni or sausage routine. More