The Slice mailbag is bursting at the seams lately. Reaching in today, we've got longtime reader Don Luis, whose geographic location leaves him isolated from pizza and calzones. --The Mgmt. It's been a while, but I've been working on my pizza and calzone, fine tuning the recipe. Pizza is not widely available in Puerto Rico, so my only real choice is to make my own. What do you think? http://cocinaluis.blogspot.com/2008/05/calzones.html Your post on Smitten Kitchen's pizza tips prompted this, and while I agree that you can do all of those things, I don't know why you would. A pizza stone,... More

After reading about the calzone-pizza hybrid at Peppino's in Bay Ridge, I had to get my greasy little hands on one. So I found myself on the R train this weekend, heading for the 77th Street Station. Walking in, I sheepishly asked for the thing. "I read about it in the Daily News; do I really need a password for it." "No, that's just a joke," the waitress said. "Is it just for you?"... More

A crazy item in the New York Daily News yesterday that I meant to link to, so you get it today. Apparently Peppino's in Bay Ridge is making a crazy hybrid calzone-pizza that you need a password to order: The Third Avenue pizzeria has been serving a pizza-calzone hybrid for the last few months, a flat three-slice pie that rises on one half like a stuffed calzone, with sausage and ricotta."People [were] confused," said owner Joe Mancino. "They didn't know what they wanted. They want pizza? They want calzone? They don't know. This is the best of both worlds." To... More