Time was when I was more of a pizza purist that I'd dismiss chicken on a pizza out of hand. But when even the certifiably old-school Bronx joint Louie & Ernie's has had to offer chicken topping as tastes change, well, that made me reassess things. Add to that the fact that Ed Levine (Mr. "Slice of Heaven" himself) recently mentioned that his son has turned him on to chicken pizza, and that seals it for this week's Slice poll: Chicken pizza — way or no way? More

Over the last several years, pizza chains large and small and even some independent mom-and-pop pizzerias have been pushing sides as a way to boost per-sale profit, whether it's chicken wings (pictured), breadsticks, or some dessertlike bread concoction. We're wondering: Do you order sides with your pies? If so, what? » More

Walk into any slice joint and you'll likely see an array of shakers filled with pizza-appropriate seasonings—Parmesan, crushed red pepper flakes, oregano, garlic, etc. Our question today is Which of these seasonings, if any, do you shake onto your slice? Do you go nuts and amp the flavor with everything or just shake a little extra cheese on? Do you salt-and-pepper it? Or do you leave it well enough alone? More

How nuts are you about pizza? Would you (or do you) travel outside your neighborhood, your city, your state/province/region? Would you travel internationally for it? Or is that just too crazy? How far have you gone? » More

A cheeseless pizza is still a pizza. So sayeth 58 percent of respondents in the "Is It Still Pizza If It Doesn't Have Cheese?" poll. I liked foolishpoolish's take on the matter. Personally, I do prefer cheese on my pies but have had some amazing cheese-free pizzas, too, notably the marinara at Pizzeria Bianco in Phoenix, which really is a stunning pizza.... More

This week's poll is inspired by MissBrownEyes, who commented on this recipe for Clam and Chile Pizza, "To me, a pizza isn't a pizza if it doesn't have cheese on it." What's your take? Is it pizza if it doesn't have cheese? » More

I know there are more than a few home-pizza-makers out there, because you're active in the comments on Slice and in Serious Eats Talk, but I don't think we've ever taken a survey to assess just how many of us hanging out here try our own hand at creating pizza perfection. So, without further ado, this week's poll » More

The poll earlier this week asked how you ate the end crusts of your slices — plain or perhaps dipped in something. The resounding answer was you essentially eat it plain. Fifty percent of respondents chose this option, most noting something along the lines of "it's not good pizza if you can't eat the crust as is." An additional 14 percent said they used it to sort of sop up whatever oil or grease and sauce was left on the plate, which I will take the liberty of interpreting as almost the same thing in that there's no introduction... More

Among pizza-eaters there seem to be various crust-eater types*: those who leave the crust as "pizza bones," folks who relish the crust and eat every bit, and those who like to dip it in something to give it a little extra oomph. This week's poll asks which one you are (with a subset of answers on dipping preferences for the dippers among us). More

That was therapeutic, wasn't it? I think this week's little group session on "charring" vs. "burned" helped us all work through the issue and come to a better understanding of carbonized crust, of ourselves, and of each other. Though folks in the gimme-char (72%) and the char-it-not (29%)* camps may never see eye to eye, I think the discussion helped us all see the others' arguments, thanks to lots of great insight in the comments. * Yes, I'm aware that adds up to 101%. I think the polling software rounds up with a hand that's a little too heavy.... More