Meet Naomi and Joel of Pizza Politana. They make Neapolitan-style pizza with seasonal ingredients, hot out of the oven at Bay Area farmer's markets and festivals. In addition to the classic margherita pizza, they also serve a "market" pizza with toppings that change every week depending on what's fresh at the market. More

What the heck's the difference between a flatbread and a pizza? We explored the different types of flatbread on menus in San Francisco and tried to deduce what makes them unique. More

Locanda serves plain pizza bianca to every table at the start of a meal. But they'll also offer to top it for you, like this version covered in stracciatella and fava beans that perfectly evokes Spring. More

Just had to share this shot that came across the Slice desk earlier this week (thanks, TXCraig1!). We had a mock up of the truck's design early on, and then an instagram photo more recently, but this one really captures the beauty of this truck. More

Marcello's bills itself as serving New York-style slices, and the large, foldable cuts speak to this. But, I didn't spend two years in Brooklyn for nothin'. I know what my California pizzas are great for: the toppings. More

If you want barbecue sauce-topped pies, you go to California Pizza Kitchen. If you want the height of haute California-style pizza, you go to Chez Panisse. Somewhere in between is Pauline's Pizza. They've been serving pizzas topped with garden-fresh vegetables for over twenty-five years. More

Anthony Mangieri is renowned for his uncompromising, spare approach to making Neapolitan-style pizzas. For many years, he did not offer a single meat-topped pizza on his menu. But, in honor of his infant daughter, he has added a new pie, topped with salami, to his rotation. We went to his temple of Neapolitan pizza to check it out. More

The Sausage Factory: an old-school pizza parlor that seems to value quantity over quality. The real intrigue comes from speculation over whether the double entendre in the name is intentional. More

Whether it's their new agey, holistic approach to restaurant design, or the giant dragon's head mounted on the front of their pizza oven, Source restaurant offers some twists to the traditional pizza experience. Their off-kilter approach leads to some misses when it comes to the actual pies, but their food also has its redeeming qualities. More

Have you seen this? It's the Del Popolo pizza truck, the new project from former Flour + Water pizzaman Jon Darsky. Looks like it paid a visit the other day to Flour + Water, which posted the photo above to Instagram. That rig is lookin' serious. More