The build-your-own principle is exactly like any other pizzeria's: there's a list of toppings, and you tell the staff which ones you want. But although I can't really explain why, there's something very different about watching it happen in real time. More

"Fire of Naples?" Hell, yes... but the burn was the good kind—encouraging a quicker-than-normal drink drain and then fading fast in time for the next slice. More

If by "authentic New York pizza" you mean "a sloppy, greasy slice that satisfies a craving but has no real character and leaves you with pangs of regret later," then Rosa's is spot-on. More

While my pie was technically very sound in its construction, made with clearly top-notch ingredients, and cooked by a skilled hand... the Double Zero tasted to me like a salad atop a pizza crust. More

A Modena wood-fired oven cranks out ultra-thin crust pies named after diverse musicians, with toppings combos you won't find anywhere else. More

Thirty inches is a pants size, not a pizza size. But sometimes, it's about simply having fun with a piece of pizza bigger than your head. More

Stopping by your neighborhood Fellini's for a late-night slice and a cold adult beverage with a gaggle of friends is a longstanding Atlanta tradition... but they're getting by on more than reputation alone. More

I found the bivalves on my first clam pizza to have a pleasant chew with an unexpected but noticeable squeak. More

Every time I hit a patch of just-blackened char on the chewy crust, I was reminded how top-flight pizza boutiques like Sapori di Napoli are playing a sport that's completely different than most American pizzerias. More

Hearty red spuds are sliced thin and arranged across an olive oil and garlic base. Also joining the party are applewood-smoked bacon, caramelized onions, cheddar and mozzarella, chives, and spicy ranch dressing. Finally, it's all "drizzled" with sour cream. More