It's a white pie (no tomato sauce) topped with mozzarella, Parmesan, ricotta, Aleppo pepper, and spring garlic. If Aleppo pepper sounds familiar, that's because you've probably seen in on My Pie Monday, where dhorst has been a huge proponent and "Aleppo crack" dealer. In fact, as Falco described the pie, he said, "You know where I got the idea, don't you?" More

At the end of every year I drop a list of eight pizzas from the previous 12 months that "haunt my dreams." Spoiler: Unless I eat nine better pizzas this year, the Saint Louie at Clinton Hill's Speedy Romeo will be among my great eight of 2012. More

Located just south of Toronto in the town of Oakville, Ontario, 7 Enoteca has been open for about two weeks. The small menu features cheeses, salumi and prosciutto appetizers, as well as a meat, a pasta and a fish that will change daily. However, the star of the show is the Neapolitan-style pizzas being served out of Canada's first on-site built Stefano Ferrara oven. More

Opened just over a year ago, Best Pizza has fast become one of our favorite pizzerias in New York, and yeah, it's mostly because they serve some of the tastiest by-the-slice stuff around. Since opening the shop, the menu has expanded ever-so-slightly to include sandwiches and a single salad. But man, oh man what good sandwiches those are. Check out everything they've got on the menu. More

OK. Forget for a minute that Forcella is doing some solidly legit traditional pizzas. That's all well and good and totally worth your while. But just know that the place is the only pizzeria I know of in NYC that's doing a deep-fried "montagnara" pizza. More

How 'bout the weather lately, right? Not too hot, not too cold. Not humid. Perfect for pizza under the stars. Taking my own advice from earlier this year (9 NYC Pizzerias with Great Gardens), I made my way to Saraghina in Bed-Stuy to catch up on things. More

Turns out that the new Greenwich Village pizzeria 900 Degrees has pretty much taken my daydream and made it reality. With two different ovens, this spacious, welcoming restaurant offers visitors four distinct genres of pizza: Neapolitan, Roman, Sicilian, and "tomato pie," in addition to a sort of category-defying menu subsection dubbed "Pizza Americana." More

The sweetness of the honey cuts both the saltiness and spice of the oven-crisped soppressata, all with a fresh-tasting sauce of minimally messed-with crushed tomatoes. The cheese is creamy, and there's just enough of it to satisfy folks who look for a balance of elements on their pies. It's a small, personal-size pizza, more diminutive than even a regular Neapolitan pie, but what more do you want at lunch? Good luck finding a table in the square, but why would you want to?* Find an empty bench in the park across the street; it's much more pleasant and shaded there. More

What a crust! Ah'Pizz's usage of Caputo tipo "00" flour, fresh yeast, and one- to three-day cold fermentation definitely paid off. The crumb was soft, supple, puffy, and packed with a fragrant yeast flavor. The crust was perfectly done on the bottom and not too soggy in the center, thanks to the cheese's moisture content. The char imparted the perfect amount of caramel flavor to bind all of the other pizza flavors together. More