With National Pizza Month drawing to a close, I'm in a reflective mood. Let's take a look at some of the new NYC pizzerias that have opened this year — including Barboncino, Wild Rise, Zero Otto Nove, and more. We also pour some olive oil out on the curb for some of our home slices who closed this year. More

[Photographs: Adam Kuban, except where noted] A few weeks ago, a pizza field trip essentially organized itself in the comments of a post about Nomad Pizza Co. On Saturday, the field trip finally happened. Among those on hand: Famdoc, Philip Given, Jason IDOP, Stacey Snacks, Ciao Chow Linda, Nick Sherman, Scott Wiener, Sean Taylor, Paulie Gee, Brownie, and Cary and Lillian Steiner. (Wow. Did I get everyone with a URL?) Slideshow photo gallery, after the jump.... More

[Photograph: Adam Kuban] Well, it only took me a week, but I've finally processed the photos from last Saturday and Sunday's Pieman's Craft events. You'll find the slideshow after the jump.... More

Most Sicilian pizza is just too thick for me, but Rizzo's in Astoria is the home of the wondrous thin-crust Sicilian slice. For 40 years, Joe Rizzo has been making thin-crust Sicilian pizza the way his father learned in Sicily. That means he uses homemade sauce (slightly sweet), full-cream mozzarella that lies ever so gently on top of the light—almost demure—crust, and just enough Romano cheese to give his pizza a little zing. When you walk into Rizzo's, all you'll see on the counter are rectangular trays of fresh-out-of-the-oven Sicilian pizza. After years of maintaining Sicilian-only pizza purity, Rizzo's... More

At Denino's, the pizza box says it all: "In Crust We Trust." They should trust their crust, because it is light and crisp and pliant. Denino's is a classic red-brick tavern pizzeria (with a separate dining room), but it is just as welcoming to kids after a little league game as it is to middle-aged softball players coming in for a pie and a brew after a game. I'm crazy about Denino's sausage pie, which features fine sweet Italian sausage made fresh every day by a local butcher. If you want to go vegetarian, try the white pie, made... More

Giuseppe Pappalardo, an owner of Joe & Pat's in Castleton Corners, Staten Island, mastered his craft at three legendary Staten Island slice establishments: Nunzio's, Ciro's, and Tokie's. His slices are distinguished by a superbly thin, crisp crust. "They're easier to digest," he says, "so you can eat a lot of them." And believe me, I do. Giuseppe's son Angelo has now joined him at the pizzeria. He's a serious chef whose last stop was at Esca in Manhattan. I'm sure he'll do wonders for all the other food at Joe & Pat's. The only way he could improve the... More

Salvatore Pollito is a pie man, no two ways about it. Ten years ago he opened a solid slice joint in Queens. Then, when he felt he had mastered the art of the slice, he decided to tackle coal-fired, brick-oven pizza, inspired by his many ttips to Totonno's and Patsy's. He has done that successfully at Bella Via, which, with its brick walls and big windows, is one of the more cheerful pizzerias I have come across. Pollito had a local guy build the oven at Bella Via, and tucked it into the back of the place in full... More

If you find yourself headed to Madison Square Garden for a Knicks or Rangers game or a concert and you have 15 minutes or less to get something to eat, Pizza Suprema is the answer to your prayers. A mere two blocks from a Garden entrance, it looks like a generic pizzeria. Don't be fooled. The regular slices have a crisp crust, a fine if overly sweet sauce and a little too much cheese. Have one regular slice and one slice of the marinara pie—a Sicilian slice coated with marinara sauce containing flecks of fresh onion, then sprinkled with... More

The first time I tried to have a pizza at Forno Italia, the place had been reduced to rubble by a complete renovation. I worried that the wood-burning pizza oven I had heard so much about would not be part of the new restaurant. I needn't have worried. What makes Forno ltalia's pizza so good is the gorgeous oven, a skilled pizzaiolo, and the house-made mozzarella, which is so good that the proprietors wholesale it to other Italian restaurants and pizzerias in the know. The pies are individual Neapolitan-style beauties, with a chewy, puffy crust that is pretty swell.... More