There is no shortage of great New York style pies and slices in the West Village just south of Washington Square Park. For Neapolitan pies, on the other hand, your options are a bit more limited. You can walk up to Olio e Piu, hope for a seat at Numero 28, or wait in line to get into Kesté. Most of the time, I'd say all three of these options are worth the fuss, but I've been in that area several times trying to convince friends to put up with the hassle it takes to get great pizza in New York, but either time or inclination precluded that option. At those times I wish I'd known about Pizza Mezzaluna, one street over on West Houston. More

OK. Forget for a minute that Forcella is doing some solidly legit traditional pizzas. That's all well and good and totally worth your while. But just know that the place is the only pizzeria I know of in NYC that's doing a deep-fried "montagnara" pizza. More

Flatbread Company in Davis Square, Somerville s located in Sacco's Bowl Haven, one of the few remaining old-school candlepinbowling alleys in the area, and the lanes are still open for business. What could be better than pizza, beer, and bowling? Nothing, of course, so a few weeks ago, I got the team together and we dropped in to Flatbread Company to play a couple of frames and sample some of their pies. More

Up past the carnival of mediocre Italian fare in North Beach Cinecitta—a small storefront on Union Street serving up square cut Roman-style pies with shatter-thin crusts. Pies are all 12" individually sized and cut into four pieces, but since the menu offers a generous selection of topping combinations, it's best to order a few and share with your dining companions. More

There are many legendary dishes that are unique to the Quebec region—like poutine and smoked meat sandwiches—but outside of the province, most people aren't familiar with the "old-school" style pies that dominate the local pizza scene. More

Mi Famiglia is located in the Canemah district of Oregon City, an outlying Portland suburb which marks the end of the historic Oregon Trail. These days, a hungry Lewis-and-Clark type has no need for elk trapping or mushroom hunting. Instead, you can find a cozy, homey spot for wood-fired pies at the end of the fabled pioneering pathway. You'd expect something more basic in the 'burbs, yet the menu at this corner eatery was all over the pizza map. More

In style, the pizza is probably closest to Roman, and in fact the umbrellas that shelter the voluminous outdoor seating area read "Fiorello's Roman Cafe." They're long, almost rectangular, pizzas. Thin, yes, but large and filling enough to feed two, which is good, because the pizza here doesn't come cheap. The Margherita, made with buffalo mozzarella, starts at $28, and the rest go for $30, $32, $34. There's even a "Whole Lobster Pizza" for $54. More

Pizzeria da Marco is a valuable addition to the DC pizza scene and brings top-notch Neapolitan to Bethesda at long last. Well-known pizzaiolo Dino Santonicola is at the helm of an Italian-made Stefano Ferrara wood-burner (one of only a few in the US), and plating some really nice pizzas. More

I wouldn't go so far as to say that it's going to draw pizza- or bread-heads from outside the borough or even the neighborhood, but if you're live in, near, or are looking to explore this part of Astoria, you owe it to yourself to make the detour here. More

The wood-fired brick oven pizzas at Figs are anything but pizza. These bistro pies are built with thin, crispy crusts that largely forgo the mozzarella and tomato duo in favor of piles of intricate toppings; components that echo the American bistro dishes that make up the rest of this menu at this popular Sandy Hook, CT restaurant. If it weren't for the prominent custom-made brick oven and a steady flow of take-out pizza boxes, you might otherwise skip the pizza menu altogether, which would be a travesty. More