When it starts getting nice, pizza freaks want to get their pizza-freak on outdoors. Here are some spots to snag a slice under the sky. More

"Mushroom pizza" makes me think of grey, slimy slices atop a Pizza Hut pie. But of course, that's not how they do it at Franny's ($18) in Brooklyn. More

The pizza hits all the high notes in terms of flavor. Anchovy and capers bring a brininess and saltiness to the pie. Chile de arbor brings the heat. Aged Pecorino Sardo brings a whirlwind of flavors including grassy, earthy, salty, and slightly sweet. The pizza is finished with lemon juice for acidity, and a generous dousing of good quality extra virgin olive oil, which simply makes everything come together into one beautifully delicious work of minimalist pizza art. More

Let's talk about the weather. Though it's still a bit chilly and rainy here in NYC, the trees at least are blooming, which means truly glorious days are on their way. We at Slice can't think of a better way to mark the season than with a roundup of our favorite NYC pizzerias with garden seating. More

A forerunner of the artisanal pizza boom that's swept New York, Franny's doesn't get as much press nowadays; it's been edged out by places like Motorino and Paulie Gee's for the title of "latest and greatest." Still, with airy, chewy, crisp-edged crusts, great exterior char, and real hole structure, Franny's still makes some damn good pizza. More

New York Times restaurant critic Frank Bruni examines the Great Pizza Boom of 2009 in his story "The Cult of Artisanal Pizza." It's a must-read that packs a lot of info. Let's summarize. The Cliffs Notes Version Bruni makes the claim that the artisanal boom started in 2004 with the opening of Franny's and Una Pizza Napoletana within a few months of each other. "Both brought a new kind of cachet (and vanity) to pizza making and pizza eating in this city. Both changed its demographics" He purposely focuses on newer pizzerias, leaving out old favorites "because they’re products... More

Photograph from "Boppadopoulos" on Flickr New York magazine gives a rundown on where to get clam pizza in New York City: Franny's: 295 Flatbush Avenue, Brooklyn NY 11217 (b/n Prospect and St. Marks; map); 718-230-0221; frannysbrooklyn.comBussaco: 833 Union Street, Brooklyn NY 11217 (near Seventh Avenue; map); 718-857-8828Lombardi's: 32 Spring Street, New York NY 10012 (near Mott Street; map); 212-941-7994; firstpizza.comOtto: 1 Fifth Avenue, New York NY 10003 (corner of 8th Street; map); 212-995-9559; ottopizzeria.comFornino: 187 Bedford Avenue, Brooklyn NY 11211 (at North 7th Street; map); 718-384-6004South Brooklyn Pizza: 451 Court Street, Brooklyn NY 11231 (near 4th Place; map); 718-852-6018... More

In mid June, Slice reader Lance Roberts emailed me, asking if I'd help him complete his pizza itinerary. He was visiting New York City from Los Angeles, and he wanted to pack in as much pizza as he could--but only the best. I gave him some recs. He came, he ate, and then he wrote. What follows is a wonderful tale of 2.5 days of pizza mania. Buon appetito! --The Mgmt. An NYC Pizza Tour from an LA Perspective As a Los Angeleno who grew up in Detroit, it's a little odd that I love pizza so much. Neither city... More

Eater.com The restaurant blog Eater has a great series called "The Gatekeepers," in which they interview the host or hosts at a given venue. Today they talk to Sarah Gaskins and Nekisia Davis of Franny's: What's the most outrageous request from a customer you've had to accommodate? SG: We once sat 25 people who were on a New York pizza tour. They showed up in a school bus with a mega-phone. After ordering eight pizzas and taking over the whole restaurant, they moved on to the next stop. Hmm ... I wonder what pizza tour they're talking about?... More