[Photograph: superpeel.com]

Have you seen the Super Peel? It's essentially a pizza peel with a built-in conveyor belt that helps you snatch up your pizza and place it on your pizza stone. Sounds sort of gimmicky, but here's a video of it in action (after the jump) that makes it look pretty dang slick.

Super Peel Pizza Peel in Action

Yeah, it's pretty slick, but I think that it doesn't take much practice to transfer pies with a regular peel. What about you? Would you use the Super Peel?

KK.org, where I first saw this peel, points to some more videos of this tool in action at Breadtopia.com. [via Matty J.]

Well another successful #pizzatweetup happened the other night at Panaretto’s in Fort Lauderdale. We had close to 75 pizza lovers show up to taste some of the pizza that Fabio servers over at his fine establishment.  If you haven’t tried Panaretto’s, you are doing yourself an injustice, as the food here is delightful. Fabio (the [...]

There was a time, several years ago now, when Posto, and its sister restaurants, Gruppo, Spunto, and Vezzo, might have been considered avant-garde, pretentious even. The wafer-thin-crusted pies they serve seemed to be more authentically Italian, more by virtue of their fancy menu names and their over all distinctiveness than anything more tangible, than the average pizzeria. But in reality the pizza they served owed far more to the American pizza vernacular than anything that sprang from Italian shores. Sure they serve some exotic ingredients, such as prosciutto di Parma, but much of the menu reads like that of a national chain, with a meat-lover's pie, a Hawaiian pie, and barbecue chicken pizza.

I don't mean that in a pejorative sense, the pizza they serve is far better than than a chain, although those pies do seem a little antiquated when compared to the Neapolitan and Neapolitan-inspired pizzerias that are proliferating in the city these days. If you are after a puffy airy cornicione and a liquid center, or ingredients of clearly (and proudly) defined provenance, you will be disappointed in the pizza at Posto. If, on the other hand, you want a decent pizza in comfortable surroundings with friendly service, Posto might serve your needs.

Posto's pizza avoids many of the pitfalls of serving ultra-thin crusted pies - the cheese does not get scorched and desiccated, the crust retains some suppleness and the cornichon does not burn to a charred crisp. The crust does exhibit plenty of crispness and crunch but one can fold a slice without it shattering and it does have some chewiness although not a lot of flavor. The sweet sauce and milky cheese make for a pizza that achieves synergy by virtue of the relative mildness, some might argue innocuousness, of the ingredients.

This is not a pizza that is going to knock you over with big, bold flavors and seems designed to be topped, rather than serve as study in pizza minimalism. Indeed, while the plain pie is perfectly fine, especially at $6.50 for a 9" pie, it benefits from some doctoring.

The menu offers a plethora of toppings ranging from the expected pepperoni, sausage, peppers and onions - to the less traditional such as chipotle chicken and hickory smoked bacon and the utterly superfluous - truffle oil and BBQ chicken. Predictably there are also a number of composed pies on offer. Despite offering some tantalizing sounding combinations, loading too much stuff on the vanishingly thin crusts tends to overpower it both structurally and from a flavor standpoint.

Case in point - the Meat Lover's pie comes loaded with pepperoni and both sweet and hot sausage on top of a tomato and cheese base. Now I consider myself a meat lover but I also love pizza and this pie was dominated by the salty spice of the pepperoni spiked with the fennel from the sausage. The cheese? essentially reduced to a glue to keep the topping cemented down. The result was more of a meat sandwich served on crisp bread than a pizza.

Similarly The Big Pineapple (more commonly known as a Hawaiian pizza) lives up to is name with large chunks of pineapple and tomato littering the pie in a manner perhaps more appropriate for bruschetta. The smoked bacon is a big improvement over the flaccid ham or Canadian bacon often used on such pizzas. If you are a fan of this type of pie I think you will like this version.

I should note the kitchens has a curious proclivity to go overboard on the basil - it blankets many of the pies with so much of the shredded herb that it looks like so much confetti. Although the one pie that could benefit from it most - the plain cheese pizza - comes with none at all.

Delivery

I only live a few blocks away from Posto and as a follow up to my visit I ordered a couple of pies for delivery. They travel well, as I expected they would. The crust retains the same essential texture and shape, unlike a Neapolitan style pizza that will deflate depressingly when placed in the box and left to sit. Aside from the thin layer of cheese firming up a tepid pie is not that much less enjoyable than one that is piping hot from the oven. If you live in a fifth floor walk up in the vicinity of the restaurant I don't think you will be disappointed with delivery.

The Salsiccia Dolce was my favorite pie over all with its sweet Italian sausage and caramelized onions. It was the best proportioned of the bunch in terms of flavors and toppings.

The meatball classic with some spongy rather dull tasting meat balls, sweet red onions and more of that shredded basil was not my favorite pie. The meatball apart from not being very classic were too big for the crust. They would be far better slices into delicate slivers.

Posto offers credible and enjoyable thin crust pies. That they fall behind the boutique and specialty pizzerias that have sprung up in the last few years doesn't matter to the locals that flock there. The experience is as much about spending time with friends over some drinks as much as the pies themselves. There is no obsession with provenance or authenticity here, just a friendly, upscale neighborhood pizzeria serving simple, straightforward food. If you are a normal person with reasonable expectations you will be perfectly happy there. If you are a bit more obsessive about your pizza, and especially if you are into Neapolitan style pies that are all the rage these days, you are probably better off elsewhere.

Related: Jimmy Fallon Twitters About Getting Kicked Out of Posto »

Above are bonus shots from the session that show Pizzeria Picco executive chef Bruce Hill making the pizza in question. Below are the ingredients and guidelines you'll need to make this pie. [Photographs: Stephanie Im]

I wanted to get some regional variety into the Top This series, so I roped Stephanie Im of Lick My Spoon into the madness here. Stephanie visited Bruce Hill at Pizzeria Picco to bring us all topping inspiration. —The Mgmt.

What would you get if you took all the things you loved about a great french fry and put it on a pizza?

Pizzeria Picco's "Marin," a white pizza topped with young potato, roasted garlic, mozzarella, and grated Grana Padano.

It's as if Pizzeria Picco executive chef Bruce Hill was at the ballpark one day with a plate of garlic fries, tripped and fell, with the fortuitous landing spot being a slice of pizza. (True story? Not so much. But nonetheless, the concept is genius.)

The potatoes are sliced paper thin and tossed in a fragrant rosemary olive oil. The secret here is leaving the potatoes raw. When the pie gets fired in the oven (about 3 minutes at 900°F), the almost-transparent potato slices cook up just the right amount, retaining a pleasant vegetal bite to them.

The day I watched Hill make this pie, he used banana fingerling potatoes, but the variety of potato he uses changes based on what's available at the market. In classic Bay Area form, Hill and his chefs go to three to four local farmers' markets a week to source their fresh ingredients. They've even started coining the term "Cali-politan" to describe their style of pizza. The technique is all Neapolitan, from the Tipo "00" flour used in the dough, to the blistered crust and floppy center. The attention to ingredients, though, and the simplicity of letting them speak for themselves, is pure Californian.

As it happens, San Franciscans are now able to get their Cali-politan fix without going all the way up to Larkspur. Picco's sister pizzeria, Zero Zero, (located in the city's SoMa district between Lulu and Oola) just opened yesterday. In fact, while we were shooting photos and stuffing our faces working, chef Chris Whaley was firing up the new pizza oven for the first time. With tried and true favorites like the pizzas and Straus Creamery soft serve on the menu, it looks like Zero Zero will be starting out on solid footing.

What You'll Need (for 1 small pizza)

• 1 dough portion (Peter Reinhart's Neapolitan dough recipe works well, or easier yet, pick some up from your favorite pizzeria, most will sell it if you ask)
• 1 young organic potato (Hill suggests banana fingerlings or baby German butterballs), peeled and sliced super thin
• Roasted garlic (about 12 cloves)
• Fresh mozzarella, diced (about a palm full)
• Grana Padano, grated (about half a palm full)
• Rosemary olive oil
• Salt

A few tips:

1. Try not to touch the edge of the dough when you're stretching and pressing it out. You'll be rewarded with a nicely rounded, raised crust.

2. When you place the roasted garlic on the pie, smash it down a bit so that it lays flat.

3. Be sure to dry the fresh mozzarella pieces in paper towels. Fresh mozzarella has a high level of moisture, so if you don't get rid of some of it, you risk a soggy pizza.

4. It is important for the potatoes to be sliced as thin as possible since they are placed on the pizza raw. If you have a mandolin, this is the time to break it out.

5. Toss the potato slices in a few tablespoons of rosemary olive oil and a sprinkle of salt. (Note: to make your own rosemary olive oil, pulse together some fresh rosemary and high-quality, extra virgin olive oil in a food processor or blender. Rosemary is strong so a little goes a long way. Start with 1 sprig to a cup of oil and add more if need be.)

6. Sprinkle the grated Grana Padano last.

7. Check for any "dead spots," a.k.a. any bare spots that have no toppings. Also check to see that the toppings go right to the edge of the crust. Hill calls this "edge discipline."

Peep the gallery above to see step-by-step shots of this pizza being made, easy as pie.

Other Ways to Top Your Pizza

• How to Make Brussels Sprout and Pancetta Pizza (à la Motorino) »
• How to Use Pea Shoots on Pizza »
• How to Make Braised Fennel Pizza (à la Paulie Gee) »
• How to Make Shaved Asparagus Pizza »
• "Muffuletta" Pizza »

Outro: 'Top That!'

Serious Eats Chicago contributor Daniel Zemans checks in with another piece of intel on the Windy City pizza scene. —The Mgmt.

[Photographs: Daniel Zemans]

Typically a visit to a dimly lit square cut pizzeria that's been around for more than four decades means you're in a neighborhood that either is or once was an Italian stronghold. That is definitely not the case at Barnaby's of Northbrook, a multi-generational favorite just off I-94 on Chicago's North Shore.

In doing some research for this review, I was surprised to learn that there have been at least 36 locations over the years, mostly in the greater Chicago area, but also in California, Florida, Minnesota, Ohio, Virginia, and Wisconsin. In 1981, Bally, then known more for making pinball machines than health clubs and casinos, bought the chain. Obviously, that move didn't work out so well, but a few Barnaby's remain today. It's not entirely clear just what the relationship is between Barnaby's of Northbrook and the other locations (Niles, IL; Schaumburg, IL; Des Plaines, IL; South Bend, IN; Tallahassee, FL). Some the restaurants tell their history and it seems to indicate that territorial rights were once distributed, but how their claims of continuous ownership and the news article about Bally raise questions. Regardless of what the other Barnaby's are like, I can confirm that the Northbrook location turns out some seriously good pie.

The set-up at Barnaby's is a little odd. The menus are permanently out on each time like an old diner or an ice cream parlor. After settling on their choices, diners make their way to the cashier in back and place their orders, pay for their food and take a number. If they want something to drink, customers head over to the bar where they buy drinks and/or get water. One drink of note: Filbert's root beer is on draft, though it was remarkably flat on my visit. When the food is ready, the cashier calls out a number and the respective eater walks over and picks up their own meal.

I opted for a 10" sausage pie. The sauce is good and, almost as importantly for the style, very present in every bite. And again in true Chicago thin crust fashion, there's a healthy pile of cheese on the pie that extends almost all the way to the edge of the pie. Like any self-respecting Chicago pizzeria, Barnaby's makes their own sausage, a nice chewy pork that's a bit light on the seasoning but otherwise very good. Whatever mild disappointment I had with the strength of flavor was more than made up with the quantity of sausage that dotted each slice.

My dining companion for the adventure, a vegetarian, went with a combination of mushrooms and jalapenos. The sauce and cheese were identical to my pie, and both vegetables were fresh. There was more sausage on pizza than there were jalapenos and mushrooms combined on his, but given the water in mushrooms and the heat in jalapenos, that was probably a good thing.

While homemade sausage and piles of decent quality mozzarella are common at joints like this all of over Chicagoland, what makes Barnaby's one of the best around is the crust. Tavern-cut pies generally offer a crust that serves two functions: add some texture and hold the rest of the pizza; adding taste is not in the job description. The buttery crust at Barnaby's, which features the heaviest dusting of corn meal I've ever seen on a pizza, is outstanding. Particularly delicious is the end crust, which looks and tastes like a fresh baked cheese twist.

My visit was a lunchtime trip, but to get the full Barnaby's experience, it's best to go for dinner. The pizzas are the same, as is the rest of the menu, but only at dinner does the restaurant put out its disturbingly rich pimento cheese dip for customers to snack on with Ritz crackers.

From Serious Eats

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Clockwise from top left: We ate at the Flam's just outside the Montparnasse train station. Our prix fixe choice was the Flams Plus — all-you-can-eat flammekueche. Our second round, a vegetarian flammekueche and an Indian-influenced one. Click for larger versions. [Photographs: Adam Kuban]

OK. So the big question you may have* is whether Girl Slice and I ate pizza while we were in France. Yes and no. If you consider flammekueche pizza (Adam from the Past talked about this stuff last week), then, yes, we ate pizza.

Girl Slice became a fan of a place called Flam's when she lived in Paris on a work-study program in college and wanted to introduce me to it. So our first dinner after getting hopelessly lost on the way to checking in to our hotel was at a branch of this flammekueche-driven chain.

Le upskirt.

The first thing I learned in the country was that the French are fans of prix fixe meals, often referred to on the menu as formules. Our eyes being bigger than our stomachs (which often turned out to be the case on this trip), we went for the all-the-flammekueche-you-can-eat option (see top-right photo at top of post).

Top: "La Gratinée," basically the "L'Authentique Traditionnelle" with Emmental cheese added; "La Champignons Frais," a mushroom tarte flambée. Above: The mushroom FK in its full glory.

For our first round, we ordered Flam's "L'Authentique Traditionnelle" (the traditional tarte flambée I mentioned last week) and the "La Champignons Frais" (fresh mushrooms, smoked lardons, and onions).

They made a mistake, and our "L'Authentique" actually included Emmental cheese. C'est la vie. It was good regardless. The mushroom one was better, though.

But perhaps the best one was "L'Indienne" (above), an Indian-influenced number with chicken, various peppers, curry, and coconut. That I could still enjoy this thing after a belly full of 1.25 tarte flambées (Girl Slice passed on some of her first-round share) says something, I think.

The "La Légère" (the vegetarian option) was OK but basically just a bunch of veggies dumped on. It was the most lackluster of the bunch. We finished it, but just barely. Which was surprising that we couldn't get through as much as we thought, given the thinness of these things (above).

Part of the "formule" plan that I grew to love was the dessert option. I rarely order dessert when left to my own devices, but if it's part of a prix fixe, you don't have to twist my arm twice.

Regrets, I've Had a Few

I'm now kicking myself in the derriere for not ordering "La New-Yorkaise." It caught my eye the minute I opened the menu. What's on it?

"Boeuf haché, moutarde à l'ancienne, oignons, et salade verte." Or, ground beef, mustard, onions, and green salad. Oh, the French. Sounds like someone at Flams HQ needs a trip to La New York.

I did, however, employ the Fold Hold while eating my Flam's, which is in itself very New York.

Flam's

Visited: Flams Montparnasse, 15th Arrondissement, 32 avenue du Maine, 75015 Paris, France (map)
01 45 44 63 53; flams.fr

* If you've been following Slice, know that I have been away in France the last two weeks, and actually give a rat's ass, that is.

The Margherita. [Photographs: Adam Kuban]

Italian pizza-maker Giulio Adriani, having been here in the U.S. only three months, opened his pizzeria, Olio e Più two days ago. I grabbed lunch there and snapped these photos yesterday. Enjoy.

The pizzeria replaces Go Sushi. If you're familiar with Go Sushi, the transformation is remarkable.

The Vesuvio is a white pie made with smoked mozzarella, grilled pumpkin, and speck.

Grub Street talked with Adriani. From its post today:

Italian pizzaiolo Giulio Adriani quietly opened his first U.S. pizzeria yesterday, just a few blocks from Keste. As far as he's concerned, it's his only competition in the realm of Neapolitan pizza. "All the rest is nothing," he says. "Motorino is not a Neapolitan pizza. It's very close, but for example he puts garlic in the pizza with mozzarella. For our style, this is really absurd." Other no-nos: loading the sauce with superfluous ingredients (Adriani uses only San Marzano tomatoes and salt — no herbs), doing the same with the dough (no sugar or milk here — just salt, water, yeast, and flour), and overcooking the pie (Adriani's Acunto brick oven, imported from Napoli, has a low ceiling so it can cook pies in about a minute, at temperatures of about 1,000 degrees Fahrenheit). "There is nothing special," Adriani says of his pizza. "But it's so authentic that it's special."

Olio Pizza e Più

3 Greenwich Avenue, New York NY 10011 (near Christopher Street; map)

Name: Albert Grande
Location: Mililani, Hawaii
Website(s): pizzatherapy.com, legendsofpizza.com, pastatherapy.com, mypizzaface.com, pizzatherapy.blogspot.com, legendsofpizza.com/blog, @pizzatherapy on Twitter

Pizza Therapy is probably the first pizza-obsessed website I saw on the web. It's like it was always there. But when did you start it?

Pizza Therapy started in 1999 on a free hosting service. It ran that way for about a year. I purchased the domain in 2000. After I registered the domain, I moved the site to our own Internet server. It's been evolving ever since.

Why did you start it?

The site came about as a way to honor my dad. As we were growing up my dad would make pizza for me and my friends. This continued right through high school, college and beyond. He became known as quite a good pizza maker. (He was no pro, this was homemade pizza). He loved making pizza for me and my friends. Soon his pizza making became well known and it turned into a regular event. My friends and I would hang out while my dad made pizza. The conversations and laughter that happened in that kitchen with my dad were amazing. My friends and I talk about those pizza times to this very day.

Years later, I realized what he had been doing was using pizza as a way to bond us together. Being Italian, I think he understood the synergy that happens with people and food. The Pizza Therapy name just came to me one day when I was thinking about my dad's pizza-making. I realized he was using pizza as a type of therapy. Hmmm, I thought: My dad had created Pizza Therapy for us.

The site is a way for me to continue his legacy. He taught me the joy of making and eating pizza. Put those ingredients together and mix them up. That's how magic happens. That's what Pizza Therapy is all about.

Is Pizza Therapy your full-time thing? (Seems like it, with the amount of work you do on it.)

Great question, Adam. While Pizza Therapy (DBA: Grande Publishing) is a business, at this point, I am not doing it full time. Along with Pizza Therapy, there are a number of other web properties that I own and have developed. Because of the successes of Pizza Therapy, I have been doing Internet consulting with off-line businesses wanting to learn how to use the Internet to expand their web presence.

The Pizza Therapy site has continued to expand and evolve. My goal is to make it a full-time gig. We have attracted a number of advertisers and corporate sponsors. While I consider all offers for advertising and corporate sponsorship, I am very selective about our advertisers. There are just some advertisers that do not fit with our mission. I have turned down a number of advertisers for that reason.

I would love to travel around the country reporting about pizza. That is a goal which I hope becomes reality. Maybe one of your Slice readers will offer me a job. Does the Food Network subscribe to Slice? How about the Travel Channel? I am ready, willing and able. Make me an offer!

What's are your favorite all-time articles or items on Pizza Therapy?

I'd have to say showing up in Peter Reinhart's book American Pie: My Search for the Perfect Pizza was amazing. Then I was mentioned in Ed Levine's book Pizza: A Slice of Heaven. That was an incredible honor. As a matter of fact, Slice was mentioned in the same book.

Finally, having Pizza Therapy included in Penny Pollack and Jeff Ruby's book Everybody Loves Pizza was also incredible.

Being mentioned in American Heritage magazine for their pizza issue was another wonderful thing.

Pizza Therapy is way bigger than I am. I am always amazed that it continues to get press and recognition. For example, we were just named as a pizza resource for the New York Times. Not too long ago I did an interview for BBC Radio. All I can say is wow! Honestly. This stuff happens all the time. I continue to be shocked.

The thing I am most puzzled about, though, is the Pizza Therapy You Tube video about making pizza dough. I did that over 2 years ago. I have since changed my recipe a bit. But I'm afraid to change it. If it works, don't fix it. So I just leave it there.

Over a year and a half ago, I was approached by Google to allow them to advertise the video. I told them to just go for it. I cannot understand how this simple video has gone so viral. It's just me making pizza dough. It's gotten nearly 350,000 views. That to me is staggering! I guess there are a lot of people interested in learning to make pizza dough. I am amazed every time I look at the stats.

What type of pizza do you prefer?

Is this a loaded question, Kuban?

Yes. Loaded with deliciousness.

Actually, I love all pizza.

Diplomatic answer, Grande.

But I prefer a thin-crust Neapolitan pizza.

The Pizza Cognition Theory states that "the first slice of pizza a child sees and tastes ... becomes, for him, pizza." Do you remember your first slice? Where was it from, is the place still around, and if so, does it hold up? On that note, has your taste in pizza evolved over time?

I know the theory well. However, for me, my tastes have definitely evolved over time. I have become much more discriminating. While it wasn't my first slice, if I think back, in my mind's eye, I can still taste my dad's pizza. That taste memory has stayed with me. And believe me it was great.

As I grew up the pizza that we had locally was just: pizza. It was good pizza but not great pizza. It wasn't until I started to make pizza myself that I was able to fully appreciate great pizza.

And with Pizza Therapy, I have been lucky to have tasted some incredible pizza.

What's your favorite topping or topping combination?

Honestly, this changes all the time. Right now I have to say that clam is my favorite topping. There is nothing like a Pepe's clam pizza using fresh clams. I have yet to a have pizza that even comes close. I do love seafood on pizza.

But I also like arugala, gorgonzola, and pistachios as a taste combination. It's a pizza recreated by my friend Jon F. He had first tasted it while visiting Sicily. He came back and deconstructed the pizza. I use a modified version of his recipe. It's quite a melding of different flavors. Simply delicious. Jon calls it the Atilla Pizza.

You make pizza at home, obviously. What recipes do you use?

I use a modified recipe that was given to me by my mom. Here it is:

Ingredients (makes 2 large pizzas or 4 thin pizzas)

1 to 2 packages yeast (1/4 or 1/2 ounce or 2 to 4 teaspoons of yeast)
2 teaspoons sugar (optional)
4 cups of flour or more
1 teaspoon salt
1/4 cup olive oil (optional)
1 and 1/2 cups of warm water

I used to proof the yeast with sugar before I started to make the dough. Now I DO NOT use sugar and use a cold ferment process. I mix the ingredients the day before and let it proof overnight in the fridge.

If Slice'rs would like my pizza recipe sent via email, they can subscribe to my ezine, Pizza Therapy Pizza News at this link: http://pizzatherapy.com/sq.htm

Where do you go for pizza in your area when you're not making it at home?

I live in on Oahu in Hawaii. For the most part Hawaii is not a hotbed of great pizza. For a long time my favorite pizza in Hawaii was my own pizza. Lately though, there are two new pizzerias that make great pizza in Honolulu that I love:

• 1. V Lounge: They use a wood-fired oven and make a great artisan pizza
• 2. J. J. Dolans: They make a great New York–style pie

In Hawaii, they are my favorites.

What's most important to you: crust, sauce, or cheese?

When I interviewed Ed LaDou for Legends of Pizza, he felt that they were all equally important. For me, I think it's the crust. You can have the best quality ingredients, but if you don't make a great crust, you can never make a great pizza.

What one thing should NEVER go on a pizza?

I think whatever you don't like. Great pizza is in the eye of the beholder. If there is an ingredient you don't like, than that is what should never go on pizza.

In my kitchen in Hawaii, we have experimented with lots of different ingredients, such as Pork Adobo Pizza, roasted pork pizza, thai pizza and other ethnic flavors. For me, most of these items worked well. So, don't put anything on pizza you don't like.

Weirdest pizza you've ever eaten?

I haven't had it yet. I'll have to get back to you on this one.

What's the farthest you've traveled for pizza?

Since I live in Hawaii and I travel to the East Coast for pizza, I'd say more than 5,000 miles. I would have no problem driving 3 or 4 hours for great pizza, if that's what it took. Actually, I would travel even farther for truly great pizza!

Anything you'd like to get off your chest?

I want to say thanks to Slice for all you have done to help promote pizza. I was recently named The Pizza Promoter. Hey, I'll take the title. I am honored to be able to promote pizza

I do want to say this: I want to thank all of the pizza blogs, forums, and websites for all you have done to promote pizza. They have all done an incredible job!

I would mention you all by name but I'm afraid of leaving someone out. I don't want to offend anyone. But you know who you are. Thank you so much for helping show the way. You are the true lights at the end of the tunnel. You show what real pizza is and what the real celebration of pizza can be and will become. To you all I say a huge mahalo! (Thank you!)

Also, pizza, as you know, is more than the Three Big Chains. I try not to mention them at Pizza Therapy. They get enough publicity. It's the mom-and-pops, the "keepers of the flame" (as stated by Ed Levine) that need to be celebrated and cherished. Those are the true makers of spiritual pizza.

And you know, Adam, the real success of any website, blog, or forum are the readers and visitors. They are the ones who need to be thanked. They are the spiritual glue that holds it all together. So to you visitors and readers, I say thank you. Thanks for all of the support. I feel truly blessed to have been able to spread the joys of pizza with Pizza Therapy.

Yes. I, too, am grateful for all the people who visit and communicate their love of pizza on the web — whether it's here on Slice or Pizza Therapy or wherever. I don't know how much I've learned from everyone and how heartened I am to see a true community grow up around pizza. Speaking of learning from folks ... who would you like to see interviewed next?

Mr. Kuban, you need to interview the Godfather of Pizza Websites! Coye Jones, the Pizza Meister. He is a wonderful person. Great pizza maker and all around good guy. I love the guy. He was one of the early supporters of Pizza Therapy. He was always helpful, always gracious. And he makes incredible pizza! Here's his website: http://home.comcast.net/~cmptj/pizza/index.htm

This is probably the most excited I have ever been to do a review for worstpizza.com. I was driving through the Boca Greens Shopping Center and I remembered there being a pizza place inside. I passed by Stella’s, I had already eaten there and it was OK. I could have sworn there was another pizza [...]