Il Dolce Has Mastered the Sweet Art and Science of Pizza Making

Tre delizioso! Photo by Morgan Edwards Have you had Detroit-style pizza? Even if you think you haven’t, chances are good that you have. It’s identifiable by a square shape and thick crust, and Detroit is where Little Caesar’s originated. So if you...

There is no parallel to this pizza. Photo by Edwin Goei Parallel Pizzeria’s pies are different from any other I’ve had in Orange County, and that’s a good thing. First, there’s the shape: They’re more oval than round. Second, they’re not sliced...

“I'd like pepperoni, sausage, meatba—” I started to say to the Pieology worker when she cut me off. “No, I only do sauces,” she growled. “Pardon me?” “I only do sauces!” she repeated even more forcefully, her head down, a permanent scowl etched...

At Fuoco Pizzeria Napoletana, everything that counts comes from Naples. Extra-fine Caputo flour is used to make the dough. San Marzano tomatoes are imported not just because they're required for certification by the Associazione Verace Pizza...

When given the option at these everything old-is-new-again pizzerias, always sit at the bar. It's equivalent to sitting in the front row at a concert. It's where I would've sat when Mozza opened in Newport Beach if I'd had the chance, but with...