This just in from the Slice mailbag, with the subject line "pizza in CT." Dear Slice, So, I'm a devoted pizza addict and enjoy your website. I feel compelled to write because everyone loves an underdog and I keep seeing emails posted from people recommending Modern Apizza. Make no mistake, these are people who want to root for the underdog for the sake that they can one day say "I was a fan before they were famous". There is no comparison to Sally's (or Pepe's Clam). Modern produces a nice, fresh, relatively non-distinctive wood-fired pizza. All you can say is... More

I can has pitza? Just called the joint and got word that it's open again after its health department–enforced hiatus.... More

Di Fara Watch is to Pizza as iPhone is to Gadgets. I know. You're getting sick of it. But many Slicesters want to know. The latest update, as of 20 minutes ago, thanks to Slice reader "Ropa Vieja," is that Dom & Co. are set for tomorrow.... More

Dean's Pizzeria & Restaurant, a new Nick Angelis–affiliated joint is opening on the Upper West Side, as reported by the New York Times yesterday. Angelis is the man behind Nick's (locations in Forest Hills and on the Upper East Side) and Adrienne's Pizzabar (Financial District), and he's helping his sister, Mirene, with this venture. Located in a former hotel ballroom with Greek columns and elaborate crown molding, Dean’s, along with its full Italian menu and full bar, is offering both an “old school round pizza” ($13 and $15, plus toppings) and an “old-fashioned square pizza,” ($16, plus toppings). The latter... More

In what has become an almost daily ritual, my call to Di Fara this morning yielded the response that the joint should be open tomorrow (Thursday, June 21). See you tomorrow. Signed, Your Daily Di Fara Correspondent Photograph from Gothamist.com... More

Over on Serious Eats, Slice's parent site, one of our readers, Lou, asked: By the way, Adam, you know so much about pizza; what's the best pizza place in the central mountains of Puerto Rico? All we have is the disgusting Pizza Hut. Que lastima. While I've learned more than a little about pizza in the years I've been Slicing, I'm stumped. So I promised Lou I'd open this question up to all you Homeslices out there. Any tips for Lou? Note to Lou: Apologies for taking so long to punt this query to the Slicesters!... More

By "workingman's pizzerias," I think they mean "typical slice joints," the kind of places we Brooklynites all take for granted. Check out the list.... More

A comment we just received on Slice: stay outta our neighborhood you tourists! we want our pizza back! we were the first to give di fara its props before you ppl, now we can't even get a slice di fara local anonymous | 06.15.07 - 1:31 pm... More

I just got off the phone with Dom DeMarco, proprietor of Di Fara, looking for an update on the reopening. The Dominator confirms that the joint is not open as of today—they're still waiting on an inspector to come out and give them the go-ahead. If that happens today, they'll reopen on Monday. But Dom's take was that the city would be more likely to send someone out Monday, slating the pizzeria for a Tuesday reopening.... More

But it might be as late as Monday. More at Eater... More