Over lunch, a Serious Eats colleague told me about the opening of Accademia di Vino. "What's that? Some kinda wine bar? Not interested," I said. "But it's got grilled pizza," she said. "Well, why diddincha say so?" One of the dudes behind this place—executive chef Kevin Garcia—came up through Al Forno, my colleague said, where he worked as something called a tournant, or a roundsman. Al Forno is, of course, the grilled-pizza mothership—the joint in Providence, Rhode Island, where George Germon came up the idea of slapping pizza dough on a grate over coals. Mr. Garcia also did a turn... More

Pity poor Ed Levine. When his workday doesn't involve ordering one of each doughnut at a well-regarded New York City doughnuttery, he gets to eat pizza from some of the country's best pizzerias and write about it for Details magazine. His findings cover some familiar ground to readers of Slice and of Mr. Levine's 2005 book PIzza: A Slice of Heaven, but there are some new entries to be savored. Pizzeria Bianco [623 East Adams Street, Phoenix AZ 85004; map] "The sauce tastes like a distillation of the ripest tomatoes."Di Fara[1424 Avenue J, Brooklyn NY 11230; map] "... a Di... More

In the September issue of Cooking Light, a "Pizza buffet." Stories include Our Favorite Pizzas: Recipes Herbed Cheese Pizza, Pizza with Winter Squash and Bacon, Caramelized Onion and Goat Cheese Pizza, Margherita Pizza, Caramelized Onion and Goat Cheese Pizza, and Spinach, Caramelized Onion, and Bacon Pizza. How to Make Pizza: With nine different recipes, including basic crust and basic sauce. Pizza Party: How to sling slices for a crowd. Nine Pizzas That Deliver: Nine more recipes. Doughy Issues: Making a great crust starts with a good dough.Smoke Gets in Your Pies: How to make grilled pizza.... More

Über foodblogger Chez Pim recently unveiled the Menu for Hope II over on her site. I'll let her explain it: Last year, we raised a substantial sum to support the victims of the Tsunami in Southeast Asia. This year, a group of us food bloggers would like to ask our readers—that would be you—to help us raise funds to support the victims of the devastating earthquake in the Kashmir region of India and Pakistan. ... We are once again using the site Just Giving to collect the donation. In the interest of transparency, Just Giving will do all the collection... More

It's a week old already, and a lot of you have probably read this already, but the New York Times visits Coals, a grilled-pizza joint in the Morris Park section of the Bronx. Peter Meehan, whose lede is built around the mispronunciation of New York Yankee Al Leiter's name, writes: Coals is unlike any other pizza place in the borough - or in the rest of the city, for that matter - in that it looks for inspiration to Rhode Island, not to Italy. And the pies it slings are not coal oven, wood oven or oven baked at... More

Slice is happy to see Martha Stewart sprung from prison. We've admired Ms. Stewart's penchant for hard work and her great sense of humor for a few years now, and it's nice to see she's back in New York, the home of pizza, going about her business. We actually owe Ms. Stewart a debt of gratitude for various and sundry bits of pizza information we've gleaned from her magazine. Slice's editor in chief often uses her recipe for pizza sauce in making pies of his own. (Though recent pizza literature suggests that an uncooked sauce is preferable to simmered recipes,... More

Saturday was the umpteenth-annual Garfield-Place-Between-Fourth-and-Fifth-Avenues Block Party in Park Slope. This stretch is home to Slice HQ, so we were out on the street, grill on the sidewalk, dishing up some delectable pies. Slice editors Adam K., E-Rock, and Seltzerboy were on hand—in addition to some friends who stopped by. We reported last week on our experiments with grilled pizza, saying they had been mixed. Saturday's pies, however, were more hit than miss, as guest Tien Mao can verify. I made two batches of dough in the morning, which gave us seven doughballs (one batch split into quarters and one... More

Inspired by a story about grilled pizza in the Daily News, Slice friend LW and I have been experimenting with the concoction invented by George Germon at Providence, R.I., pizzeria Al Forno. Results have been mixed. After straying from our tried-and-true dough recipe (to follow), we came back to the old standby but left it in the mixer to knead for 15 minutes (instead of the 7 or so minutes we used to do) so the gluten could develop the proper elasticity. No matter on the dough and sauce, though. The real mixed results have to do with grill time.... More