Pizza City with Steve Dolinsky

Alex White's Great Great Grandfather used a sourdough starter when he ran a shop in the Yukon Territory more than 120 years ago. That same starter lives on in a Las Vegas pizzeria: Yukon Pizza, where they make sourdough crusts as well as some NYC slices.

John Notaro may have spent his early years in Brooklyn, but there's no denying pizza and baking are in his DNA. He spent years at Sbarro, then ran a bakery until he became partners at Famous Ben's, a SoHo landmark since 1979 (they celebrate 46 years in business this month). We talked about his "Palermo" which aficionados will recognize as a sfincione (sans anchovies).

Wylie Dufresne has spent his life and career in New York City. He worked for Jean Georges Vongerichten, ran notable restaurants like 71 Clinton Fresh Food and WD50, and was starting a doughnut business until the pandemic changed everything. Pizza saved him, and his creation - Stretch - has brought a new evolution to what "NYC Pizza" means.

The Federighis had successful careers in commercial production and modeling, but all of that changed during the pandemic, when they shifted more into their love of pizza making. Hopscotching around Chicago and the suburbs, making artisan, then Sicilian and finally Chicago thin (tavern style), they've opened one of the most in-demand pizzerias in the city - Pizz'Amici - which makes a textbook Old School Chicago thin pizza.

The Mexico City pizza scene is still in its infancy. Most of the styles tend to follow the Neapolitan model - wood fired, high heat, etc. Ardente has two locations in CDMX and we visited their newest location in the Condessa neighborhood, where Alfonso Jarero has brought his expertise in gelato making and is now also making excellent pizzas.

Chicago has a wealth of pizza styles - deep-pan, deep-dish, tavern and stuffed are the homegrown styles, but there's also Sicilian, Detroit and Neapolitan. When it comes to Roman pinsa, however, choices are more limited. Adam Weisell was born in Rome, so he brings a lot of experience and his own taste memories to the menu at Munno, an Italian restaurant with a dedicated pinsa program.

Vincenzo Onnembo was a film student in Rotterdam, but in 2018 wound up in Amsterdam with a business partner, making Neapolitan-inspired pizzas at nNea. He has since opened a carryout operation next door, since getting a reservation at the restaurant could take months.

David Peña fell hard for New Haven style apizza, so after a deep research trip - where he spent time in some famous kitchens like Frank Pepe's - he returned to Texas with new vigor and the idea to replicate the traditional apizza (ah-BEETS) in the Lone Star state, about 30 minutes outside Dallas at Fortunate Son (yes, named for the Creedence Clearwater Revival song).

Rony Stark grew up in Italy, with an appreciation for homemade pasta and pizza. But when he moved to Nashville several years ago, he saw an opportunity to create something no one had done before: Roman pinsas. At PennePazze he offers both handmade pasta and these light and airy pizzas, and is expanding the business.

A pair of Filipino cousins joined forces with their Mexican friend to open a unique pizzeria in the Pilsen neighborhood of Chicago. Novel Pizza Cafe combines both of the partners' cultures, but also thinks of itself as and all-day cafe. We took a closer look at how they make both a Chicago thin pie as well as a deep-pan.

We revisit this wonderful pizzeria from the Upper West Side of NYC, now that they have a second location downtown. Frank Tuttolomondo's square slices at Mama's TOO! are incredible.

We revisit L'industrie in NYC this week, after they came in 80th in the world from the 50 Top Pizza organization. We are revisiting this classic because they now have a second location in the West Village, but we spoke with owner Massimo Laviglia way back in 2020, when he was still finding his footing.

For nearly 80 years, Rose Barraco George has been a part of legendary Vito & Nick's in Chicago. A true blue collar joint since it's inception as a bar in 1920, the bar/restaurant continues its tradition of making one of the finest tavern style pizzas in the city.

A Chicago native who grew up on NYC slices, Don Hernandez traveled around the country, ending up in Nashville several years ago. He never intended to open a pizzeria, but he found that it was recession and pandemic-proof, and the community just outside of town, in Madison, was incredibly supportive. His NYC-inspired slices at Pinky Ring Pizza go a few steps further, employing not one but two all-natural starters.