What: Small, wood-fired-oven pies (about 10 inches) with a thin, chewy, flexible crust that ends in a puffy, blistered rim that pizza nerds call the "cornicione." Toppings such as crushed tomatoes, fresh mozzarella and basil are applied with a light hand. Cooked at super-hot temperatures, these pies are done in minutes. Softer and moister than other styles. Eat with knife and fork.

Where: Pizzeria Bianco (Phoenix); Una Pizza Napoletana (San Francisco); Motorino (New York); Keste (New York); Spacca Napoli (Chicago); Cane Rosso (Dallas)

Photo courtesy of Motorino