Pizza Rules: Our Local Favorites and Tips on Making Your Own from the Chefs

By Lauren Wells / Photography By Michael Fornataro | Last Updated April 01, 2015
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Artisanal pies are so hot right now. Chow down on our favorite picks — then make your own using local chefs’ top tips.

Whoever said there’s no universal language must not have cared much for pizza. Across the globe, the notorious crowd-pleaser seems to be everyone’s favorite comfort food, as rich in history and nostalgia as it is carbs. However you slice it, pizza’s part of growing up. And, lately, it’s been doing some growing up of its own. As Italy’s most seasoned pizzaiolos step up their pie games — trading in traditional recipes for fresher, more experimental creations — America is taking notes.

Lucky for us, so are four local pizza-makers, who’ve gone a cut above to share that same kind of innovation in their own restaurants.

Here, they’ve dished out some serious tips for whipping up the perfect pie at home. Go ahead; get inspired — and don’t be afraid to take risks. Because here’s the thing about throwing your own pizza party: there are no rules.

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