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@tonycalzone: Why did you become such a troll? Jim's reviewed good pizza and bad pizza. If Slice only covered the good pizza, this would be a very sparse blog indeed. As someone who works in the pizza industry, you should know that better than anyone.

Well said, Gianluca.

Excellent write-up, Carey. I can't wait to get back to SF to try it for myself.

Lovely photography, and a great interview. Incidentally, I just had a Shakey's pie about a year ago, and while I can recognize that its quality is far below that of, say, anything from Motorino or Pizzeria Bianco, I still thought it was tasty.

Nice write-up, Daniel. I don't know what geeyore means by "foo-foo," but this is a good review, and it's convinced me to try Fritti (along with Varasano's and Antico, of course) when I make an inevitable visit to Atlanta.

Oh MAN, Adam, you've opened the floodgates on this one. This thread's gonna be huge.

The best pizza I've ever eaten is from Pizzeria Bianco in Phoenix. But here in Portland, I go to Ken's Artisan or Apizza Scholls. In Seattle, it's all about Delancey.

Those pies look great, M. Sklar!

Ha. That was the "official" slogan of the local pizzeria in my hometown growing up. I wonder how many other small town pizzerias used the exact same thing.

Thanks for the recommendation, Jeff14; Incendio's definitely going on the shortlist.

What about Nicli Antica Pizzeria, Red Card Sports Bar, or Marcello? Have you eaten at any of those three?

Nope. I thought it was possible, but there have been too many times where a pizza has met all the visual criteria for greatness and ended up falling well short when it hit the tongue.

Yeah, I wouldn't consider using the broiler an "oven hack."

I never got a deeply charred crust or leopard-spotted undercarriage from using a preheated pizza stone at my oven's 550-degrees setting without turning the crust from pliant and chewy to crisp and crunchy. Perhaps it's because you have a convection oven? Unfortunately, I don't, but I'd like one if you're getting great results with it!

I'd love to see some pics of your convection-oven pie.

Even better is the rest of the story:

http://www.thesuperficial.com/dina-lohan-is-a-piece-of-work-06-2010

Yes, Dina Lohan had her card taken from her, but then had the balls to call the cops to get it back.

What a wonderful lady! I don't know about the rest of you, but I'm not brave enough to play Russian Roulette with karma like Dina Lohan does. She's gutsy.

Cool pics, guys. At some point I do want to try the no-knead recipe, since sometimes I just want to make pizza and don't want to wait 48 hours for my sourdough starter-dough to proof!

But I have to echo what phaelon56 posted above. Using a rolling pin to flatten your dough may be "easier," but you're also popping air bubbles in the process. I've actually seen a number of mentions of "rolling out the dough" on Slice recently, much to my confusion, as I thought that stretching the dough by hand was pretty much par for the course by this point. I used to use a rolling pin to flatten my dough when I first started making my own pizza, but once I switched to the "flatten by hand" method I noticed an immediate difference in the final appearance of the dough. So much airier when you aren't crushing the dough with a big cylinder of wood.

But that's just my experience with it. Perhaps rolling out this particular recipe of dough doesn't hurt it much? Looking forward to the post with the pics of the finished pie!