Slice reporter Dave Konstantin pointed out the flaws—namely, dense dough and crusts that were too fat. I figured it'd be worth an update to see if any of the problems have been fixed in the half year that's passed since they first opened. More

Pizzagna is just what it sounds like: a few whole, thin-crusted, sauced-to-the-edge bar style pies layered into a casserole dish with extra sauce and cheese, then covered and baked. Why would one want to do this, you might ask? More

New Yorkers may no more concede that Boston has a lively pizza scene than accept the Red Sox as the greatest team in baseball. Bostonians, of course, don’t care; their city sits squarely on what our Ed Levine has called “the pizza belt”—and from fancy-pants pies to the old-school Pizzeria Regina and Santarpiro’s, there’s plenty of good eating to be had. But what about the Sicilian? While we’ve written about the acclaimed Galleria Umberto before, more than a few commenters (and my own frequent dining companion) claimed that there were better square slices to be had. So on a... More

If you get a slice to go—tied up in a neat white box—the grease will soak right through the cardboard. If that box is in a paper bag, it'll soak through that, too. If this troubles you, this is not your kind of pizza. More

I won't pretend to understand sudoku. There's too many grids, columns, rows, and numbers to deal with. The point is to fill each of nine grids with the numbers 1 through 9 such that each column and row is filled with 1 through 9 with no repeats. See, confusing, right? But reduce it to pizza toppings, and now you're speaking my language. The Sudoku Pizza, created by Colordoku, replaces numerals with olives, basil, potato, onion, garlic, Italian salami, zucchini, sausage, and spinach. All arranged in a sudoku pattern. [via Neatorama via Gordon]... More

Danny of the blog Food in Mouth comes through with a great-looking slice shot. It's making me hungry even though I've just had breakfast.... More

According to a New York Times reader, Finn's Pizza in Homer, Alaska, offers terrific thin-crust pizza made with local ingredients in a wood-burning oven. But how long can tomato-growing season really be in Alaska? According to an Alaska native we checked with, it's short, just two or three months, but since there are roughly 22 hours of daylight during summertime, tomatoes grow to jumbo sizes. And, he pointed out, "locavore" toppings could also include smoked salmon.... More

Photograph from justinhenry on Flickr Packed in dry ice, thousands of pizzas from the landmark Chicago chain Lou Malnati's will soon arrive for troops stationed in Iraq and Afghanistan as a gift from retired Air Force sergeant Mark Evans. A resident of the deep-dish capital, Evans wanted the pizzas delivered in time for July 4th to celebrate the American staple. Of course, what constitutes as "American" pie differs from region to region, as our very own Adam has dissected at length. But something tells me, even non-Chicagoan soldiers will be okay with the flaky, buttery crust. Lou Malnati's pies can... More

The Washington Post food section is gearing up for a pizza-devoted issue soon, so the staff is holding a Pie-Ku contest in the meantime. Five syllables, then seven, then five—that's the drill, pepperoni poets. The deadline is today, so hurry! Leave -kus in the comments section—we want to read 'em—then email your entries to food@washpost.com. Of course, the Post is years behind the pie-ku curve. We held a Pizza Haiku contest on Slice in June 2005. Here was our favorite, by "Mr. Sin." Crisp pepperoni, Edge curled from heat, A chalice of sweet, hot oil.... More

Over the years, I've found I have a kitchen full of supplies that would make any pizza party run smoothly. Here, I give you the Slice–Serious Eats Pizza Gift Guide, with tips on equpping the aspiring pizza-maker in your life—along with some pizza-related gifts for the non-baker. More