Here's a Giant Recap of Pizza Week 2014

Now that we've all had a chance to digest Pizza Week 2014, here's a giant recap of the festivities, organized by location. Every pizza shop or restaurant mentioned during Pizza Week appears on this list, along with a summary of where it was referenced, from maps to interviews to top picks from local chefs. Peruse the list to find some new places to try and to see what other people think of your favorite spots.

Alfredo's Italian Kitchen: Featured in a calzone map for its self-described "famous" calzones, popular items stuffed with fillings like Italian cold cuts, sausage parmesan, and steak & cheese.

Bertucci's: For the pizza horror story series, Fairsted Kitchen's Steve Bowman recounts his first restaurant job at a defunct location of Bertucci's, crawling in the hot, musty space under ovens and battling with rodents, spiders, and snakes that rode in on the wood. Bertucci's advanced to round three of the best pizza poll, where it was defeated by Lincoln Tavern & Restaurant.

Davio's: Culinary director Rodney Murillo talks about the special ovens built for the newest locations, Davio's Cucina in Lynnfield and Davio's in Manhattan. He also describes the signature pizza — prosciutto with fig jam and arugula.

Figs: Figs advanced to round three of the best pizza poll, where it was defeated by Upper Crust Pizzeria. Davio's culinary director Rodney Murillo counts it among his favorite local pizzas: "It's super thin, and my favorite one is the white clam pizza."

Fiorella's Express: The two-location take-out offshoot of the fancier Fiorella's in Newton is featured in a calzone map; calzone filling options include spinach & chicken, eggplant & prosciutto, and meatball.

New York Pizza: This Theatre District and South End shop is featured in a calzone map thanks to its heartily-filled "meat lovers," "veggie delight," and barbecue chicken calzones.

OTTO: Featured in a map of nine worthy gluten-free pies; almost any topping can be put on a 10" gluten-free crust. Also featured in a map of late-night pizza options; the Harvard Square location is open until 2 a.m. on Fridays and Saturdays (and midnight the rest of the week). Also, co-owner Mike Keon discusses the signature pizza: "A lot of folks know OTTO for the mashed potato, bacon, and scallion pizza (known affectionately as 'The Masher,') which was featured on the Cooking Channel and was named one of the 50 best pizzas in America by the Food Network. It was originally a meatloaf and mashed potato pie, but nobody seemed interested. We swapped the meatloaf for bacon, and it still didn't catch on. We decided one day to hand out free samples of it, and then it completely took off. Since then, we've put the meatloaf and mashed potato pie back on the menu and people love it." OTTO also advanced to round three of the best pizza poll, where it was defeated by The Salty Pig. OTTO is also featured in a map of veggie-friendly pizzas thanks to its multiple vegetarian options. The Sinclair's Josh Bhatti counts OTTO among his favorite local pizzas. Featured on a map of Boston's most iconic pizzerias.

Papa Gino's: "Still a great chain in my opinion," says The Sinclair's Josh Bhatti, recalling his early pizza memories. Roxy's Grilled Cheese's James DiSabatino expresses similar love for the chain: "I may hold the record for most Papa Gino's pizzas eaten in a lifetime. It's probably been 10 years since I've had one. But I used to go after every youth hockey and Little League game from ages 7-14. I think it's still the best chain pizza. And yes, you can bet your ass I had multiple birthday parties there." And Joe Cassinelli of Posto, also on childhood memories: "You were either a Papa Gino's person or a Pizza Hut person, and I was decidedly a Papa Gino's person, not Pizza Hut."

Papa Razzi: Featured in a map of nine worthy gluten-free pies; a number of the thin-crust pizzas can be ordered on gluten-free crust.

Pizza Pie-er: Featured in a map of dessert pizzas thanks to the apple pie pizza, made with baked apples, honey, spices, and cheese.

Regina Pizzeria: Supervisor Richie Zapata talks about 18 years at Regina, including the changing North End neighborhood, a typical week on the job, the Santarpio's "rivalry," and fun memories. Nebo co-owners Carla and Christine Pallotta talk about their earliest pizza memories, which involved Friday night pizza at home, followed by more pizza at Regina with friends: "Everyone would order a small pizza (really crispy crust) for themselves (no sharing), and 80-90% would order anchovy on top." It's also featured in a map of late-night pizza options thanks to the North End location's 12:30 a.m. closing time on Fridays and Saturdays. Regina Pizzeria advanced to round three of the best pizza poll, where it was defeated by Upper Crust Pizzeria. Lennie Timpone of Santarpio's dismissed the idea of a rivalry with Regina: "I think there's not really a rivalry. They are as old as us, basically. That was the magazines that created this concept of rivalry because we're two of the oldest, still making pizza." In a survey about Massachusetts' definitive pizza style, Ducali's Phil Frattaroli mentions an Italian-American style "somewhere between a Regina's and Santarpio's," and Nebo's Carla and Christine Pallotta discuss traditional Neapolitan pizza's "crispy crust like the places we remember from growing up in the North End (Regina and [the defunct] Circle Pizza.)" Frattaroli also names Regina one of his favorite local pizzas, particularly the St. Anthony (sausage, onions, green peppers). Regina also makes the favorite list for Row 34's Francisco Millan, who particularly loves the Napoletana pizza (red sauce, anchovies, capers, pecorino, garlic, and basil): "But you gotta get it well done and put their chili garlic sauce on it. It is awesome and has salty, briny, spicy, crunchy all in one bite. I'm actually craving it right now." And it's also a favorite of Sal Lupoli of Sal's Pizza and Salvatore's, Michael Scelfo of Alden & Harlow, and Anthony DePinto of the upcoming MAST', who prefers the crumbled sausage pizza at the original location. Featured on a map of Boston's most iconic pizzerias.

Salvatore's: Featured in a map about spicy pizzas thanks to soppresata picante pizza.

Sal's Pizza: President and CEO Sal Lupoli tells a pizza horror story of an oven going out on a busy day. Sal's advanced to round two of the best pizza poll.

Stoked Pizza: Shoutout to a new food truck that launched on April 1.

Stone Hearth Pizza Co.: Featured in a map of nine worthy gluten-free pies; any topping can be put on the gluten-free (and egg-free) crust.

Upper Crust Pizzeria: Made it to round four of the best pizza poll, where it was narrowly defeated by Pinocchio's.

Sabatino's Italian Kitchen: Featured in a calzone map.

Glutenus Minimus: Featured in a map of nine worthy gluten-free pies; slices are sold daily starting at noon (toppings rotate), and frozen crusts are available to make at home.

Abby Lane: Featured on a breakfast pizza map.

Anchovies: Featured in a map of late-night pizza options; open until 1:30 a.m. every day except Sunday.

Anthem Kitchen & Bar: Featured in a map of dessert pizzas thanks to a pizza topped with Nutella, caramelized bananas, and a melted layer of marshmallows. It's also featured on a breakfast pizza map thanks to its bacon, egg, and mozzarella-topped pizza.

Antico Forno: Featured in a map of dessert pizzas thanks to the "pizza dolce" with Nutella, ricotta, strawberries, bananas, and powdered sugar. Also appears in an "Eater Scenes" photo feature that depicts various spots in the North End on a Monday afternoon. Featured on a map of Boston's most iconic pizzerias.

Artu: Names as a favorite "hidden" pizza spot by Anthony DePinto of the upcoming MAST' (it's only offered at the bar.)

Benevento's: Featured in a map of nine worthy gluten-free pies; there's also gluten-free garlic bread. Also appears in an "Eater Scenes" photo feature that depicts various spots in the North End on a Monday afternoon.

Bova's Bakery: Featured in a map of late-night pizza options thanks to the fact that it's open 24 hours a day, seven days a week, with Sicilian slices available. Also appears in an "Eater Scenes" photo feature that depicts various spots in the North End on a Monday afternoon.

Bravo Pizzeria: Featured in a calzone map thanks to its Buffalo chicken calzones.

Bricco: Dante de Magistris (dante, Il Casale) named it as one of his favorite "hidden" pizzas (available after 11 p.m.) It's also featured in a map of late-night pizza options; the pizza is available between 11 p.m. and 1:45 a.m. on Thursdays through Saturdays. It's half-priced ($9 instead of $18) on Thursdays. John DeSimone, co-owner of the upcoming MAST', calls it one of his favorite local pizzas: "Bricco in the North End really does it right. Great thin Neapolitan style, quality ingredients you can taste. My favorite is a simple Margherita, Buffalo Mozzarella, good tomatoes, great olive oil and fresh basil." It's also a favorite of the Varano Group's Nick Varano, who calls it the "closest thing to Naples."

Cafeteria Boston: Featured on a breakfast pizza map.

Coppa: In a survey on pizza delivery horror stories, Puritan & Co. owner Will Gilson alleges that for awhile, Coppa cooks were delivering pizza boxes full of Smirnoff Ices to other restaurants. He also counts it among his favorite local pizzas: "I like the flavors that Coppa combines." Row 34's Francisco Millan also calls it a favorite: "If it's spring and the patio is open, then I am going to Coppa and, without a doubt, getting the ramp pizza with a fried egg on it. I crave that pizza when ramp season is about to start and try to get it as many times as possible before ramp season ends." Island Creek Oyster Bar chef de cuisine Nicki Hobson also calls it a favorite, as does Chris Coombs of Boston Chops, Deuxave, and dbar. "I think as far as the South End goes, Jamie [Bissonnette]'s really the king of pizza over there," says Coombs, "and that's not just because he puts fantastic things on top of it. He's got a great oven, the crust recipe's great, sauce is dope, cheese is good. It's the total package." Coppa also appears in a poll of Boston chefs on their favorite "hidden" pizzas; Ducali's Phil Frattaroli loves the bone marrow pizza. Coppa is also featured in a map of veggie-friendly pizzas thanks to its funghi pizza. Coppa advanced to round two of the best pizza poll.

Crush Pizza: Shoutout to a relatively new "Chipotle-style" pizzeria in the Financial District that features Neapolitan-style pies. It appears in the map of dessert pizzas thanks to its Nutella and powdered sugar pie. Joe Cassinelli mentions it in his interview about the growth of Neapolitan pizza; he's looking forward to "seeing Crush expand."

Dirty Water Dough Company: Featured in a map about spicy pizzas thanks to its "blazin' Buffalo" pizza. Chris Coombs of Deuxave, dbar, and Boston Chops also gives it a shout-out as one of his new favorite local pizzas, calling it "super impressive."

Ducali: Owner Phil Frattaroli talks about the oven, a 40-year-old specimen from the old Polcari's. He also praises Ducali's own lobster, guanciale, and mascarpone calzone during a Calzone Power Hour poll of chefs' favorite calzones, and he says that Ducali's signature pizza is the patate: "The carbs on carbs scare a lot of people, but whenever anyone asks me what kind of pizza they should try, that's what I recommend for people who want to get an idea of what we do." For his worst pizza horror story, he discusses a displeased customer during their first week open; the customer thought the pizza was "terrible" and turned out to be a huge Domino's fan, which was the silver lining — "the greatest affirmation that we would be doing something different here." Ducali is also featured in a map of veggie-friendly pizzas thanks to its "melanzane e zucchini" pizza. Ducali advanced to round two of the best pizza poll.

Eastern Standard: Will Gilson names it as one of his favorite "hidden" pizza spots but acknowledges that it's not pizza: "I've had some pretty tasty late-night flatbreads from Eastern Standard…not 'pizza' by my definition though."

Ecco Pizzeria: Featured on a breakfast pizza map thanks to its "uova" pizza, which is topped with sunny-side-up eggs.

Ernesto's: Owner Anthony Radzikowski talks about the upcoming expansion to Somerville as well as the restaurant's oven — "nothing really exciting about it" — and how the obsession over different types of pizza ovens has really exploded in the last 10-15 years. Ernesto's is also featured in a map about spicy pizzas thanks to its "hot chicken" pizza. Ernesto's advanced to round two of the best pizza poll. Puritan & Co.'s Will Gilson counts it among his favorite local pizzas despite a long absence: "I haven't been in years, but my OG Boston pizza was Ernesto's." Featured on a map of Boston's most iconic pizzerias.

La Famiglia Giorgio's: Featured in a map of nine worthy gluten-free pies; has over 100 gluten-free dishes available, including a number of pizzas.

Felcaro Pizzeria: It's among the favorite local pizzas of TRADE executive chef Andrew Hebert: "Hand-tossed, chewy, crunch dough and crust!"

Galleria Umberto: This North End pizzeria figures into Ducali owner Phil Frattaroli's earliest pizza memories. He also names it one of his favorite local pizzas, as does Sal Lupoli of Sal's Pizza and Salvatore's, as does Steve Bowman of Fairsted Kitchen: "Though many people turn their noses up at Sicilian pies for one of the thin crust varieties, you just can't beat the transition of crispy, oily bottom crust to doughy sweet mid crust, all draped in tangy sauce and a thin veneer of gooey cheese that Umberto's dishes out to the lunchtime hordes," says Bowman. "All that for less than $1.50 a pop too! Add a beautiful arancini (fried risotto balls stuffed with ground beef, peas, and mozzarella) and a paper cup of house wine poured straight from the jug, and you're looking at the best five dollar lunch I know." Nick Varano of the Varano Group also calls it a favorite, saying there's "only one place" for slices, and this is it. It's featured in a calzone map thanks to its classic calzones, and Puritan & Co.'s Will Gilson names the ham & riccotta calzone among his favorite. John DeSimone, co-owner of the upcoming MAST', also names it as his favorite calzone spot: "They keep it simple and fresh. They make a set number of them per day, and when they are gone, they close up shop." Galleria Umberto also appears in an "Eater Scenes" photo feature that depicts various spots in the North End on a Monday afternoon. Galleria Umberto advanced to round two of the best pizza poll. Featured on a map of Boston's most iconic pizzerias.

Lincoln Tavern & Restaurant: Took home the virtual crown in the weeklong, five-round "Boston's Best Pizza" poll, which started with 48 contenders. Still, some consider it a "hidden" pizza spot; Dante de Magistris (dante, Il Casale) named it as one of his favorite "hidden" pizzas: "Lincoln has an extensive menu and the focus is not on pizza, however their pizza is very good. They are using interesting ingredients and good technique. This would be my place of choice when I am in the mood for interestingly topped pizza. When I'm not going out for my typical margherita pizza, this is where I go." Lincoln is also featured in a map of veggie-friendly pizzas. Executive chef Nick Dixon talks about pizza gurus and more. It's also featured on a breakfast pizza map

Locale: Appears in an "Eater Scenes" photo feature that depicts various spots in the North End on a Monday afternoon.

Lucca: Featured in a map of late-night pizza options thanks to the Back Bay location's three pizza options available until 1 a.m.

MAST': Co-owners John DeSimone and Marco Caputo talk about the 5500-pound oven, an ACUNTO (one of the original manufacturers of pizza ovens, founded in 1892 in Naples). DeSimone also describes their signature pizza: "Our signature pizza at MAST' consists of ingredients that pay homage to the birthplace of pizza — Naples, Italy — with a few added ingredients to make this pizza a real culinary treat. The O' MAST: DOP San Marzano tomato, fresh bufala mozzarella, Jamon Serrano, crema di ricotta bufalina, garlic, EVOO."

Max Brenner: Featured in a map of dessert pizzas thanks to the "chocolate chunk pizza," which is exactly what it sounds like.

M.C. Spiedo: Shoutout to the new restaurant from Mark Gaier and Clark Frasier with several pizzas and calzones on a menu that harkens back to the Italian Renaissance. It's also featured on a breakfast pizza map.

Mistral: Featured in a map of dessert pizzas thanks to "dolce vita," which includes Valhona dark chocolate, ricotta, and mascarpone. It's also named as a favorite "hidden" pizza by Davio's culinary director Rodney Murillo: "Mistral is such a high-end French restaurant, but they have a beef tenderloin pizza on the bar that's amazing. You wouldn't go there for pizza, but everyone should try it." Russell House Tavern executive chef Tom Borgia counts it among his favorite local pizzas: "I haven't been back since I worked there in 1998, but I absolutely loved Mistral's pizzas. All of them. I loved the fact that they were grilled, and they always used quality ingredients."

Nebo: Co-owners Carla and Christine Pallotta talk about the oven, a Marsal & Sons fitted with extra stones for heat retention. "The more you use a pizza oven, the more the stone is seasoned, the better the pizza gets." The oven also came up in the sisters' pizza horror story: "Try opening a restaurant with pizza ovens that don't work for the first three months!" Nebo is also featured in a map of nine worthy gluten-free pies; more than 20 types of pizza are available, including some interesting toppings. Nebo advanced to round two of the best pizza poll.

Parzialie Bakery: The pizza squares are a favorite "hidden" pizza and a favorite local pizza (in general) of Nebo's Carla and Christine Pallotta.

Pasta Beach: DePasquale Ventures' Frank DePasquale names this one of his favorite local pizzas: "It is delicious with simple flavors, and it stays true to the definition of a pizza." Dante de Magistris (dante and il Casale) also loves Pasta Beach and praises it as "delicate, satisfying pizza."

Pastoral: Shoutout to the long-awaited Neapolitan pizzeria in Fort Point that opened shortly after Pizza Week ended. Here's a photo series of chef/owner Todd Winer trying out the oven. Posto's Joe Cassinelli mentioned looking forward to trying Pastoral in an interview about the growth of Neapolitan pizza.

Penguin Pizza: Featured in a map about spicy pizzas thanks to its "diablo" pizza. Penguin Pizza advanced to round two of the best pizza poll.

Picco: Featured in a calzone map thanks to its ricotta-based calzones, which can accommodate up to three fillings. Davio's culinary director also names Picco's calzones among his favorite: "The crust is very light, not too doughy, very crispy. All fresh ingredients, made to order. Light and airy." Picco advanced to round three of the best pizza poll, where it was defeated by Pinocchio's. Picco is also featured in a map of veggie-friendly pizzas thanks to its leek, truffle, and ricotta pizza. Picco is among the favorite local pizzas of Island Creek Oyster Bar chef de cuisine Nicki Hobson. Featured on a map of Boston's most iconic pizzerias.

Pino's Pizza: Figures into Row 34 chef de cuisine Francisco Millan's earliest pizza memories. "Pino's introduced me to what pizza is. I remember just not wanting to stop eating my pepperoni pizza and asking my older brother Julian if we could go back tomorrow for some more pizza." In a survey about Massachusetts' definitive pizza style, Ducali's Phil Frattaroli mentions an Italian-American style "along the lines of" Pino's. Advanced to round two of the best pizza poll. Lineage general manager and wine director Amy Audette counts it among her favorite local pizzas: "Best old school pizza and staff around. I'm there like two times a week after work!" Featured on a map of Boston's most iconic pizzerias.

Pushcart Caffe: Appears in an "Eater Scenes" photo feature that depicts various spots in the North End on a Monday afternoon.

Quattro: Owner Frank DePasquale talks about the oven, a Marra Forni "made with the sand of Mount Vesuvius," and he says that the signature pizza is the margherita. Dante de Magistris (dante, Il Casale) named it as one of his favorite "hidden" pizzas, calling it "very good." Quattro also appears in an "Eater Scenes" photo feature that depicts various spots in the North End on a Monday afternoon.

The Salty Pig: Named as a favorite "hidden" pizza by Roxy's Grilled Cheese's James DiSabatino: "Man, the other day there was a Salty Pig pizza just sitting on a table, and I wasn't hungry, but I pretty much just breathed the whole thing in. It was insane. I don't know if they're known for their pizza, but now I know them for their pizza." Made it to round four of the best pizza poll, where it was narrowly defeated by Lincoln Tavern & Restaurant.

Santarpio's: Lennie Timpone, a Santarpio, has worked at the restaurant his whole life and talks about the experience. In an interview with Regina Pizzeria supervisor Richie Zapata, he dismisses the idea of a "rivalry" with Santarpio's: "I honestly don't think there's still a rivalry; we both have great products, and the East Boston people will like Santarpio's, and our people will like us. That's how it's always been." (But he does recount a "food feud" a few years back regarding an award: "After we won the award, they were really pissed off and almost started a fight with us, right there in Faneuil Hall.") Santarpio's advanced to round three of the best pizza poll, where it was defeated by Pinocchio's. In a survey about Massachusetts' definitive pizza style, Ducali's Phil Frattaroli mentions an Italian-American style "somewhere between a Regina's and Santarpio's." Frattaroli also counts a Santarpio's plain cheese slice among his favorite local pizzas. Sal Lupoli of Sal's Pizza and Salvatore's also considers it a favorite, as does James DiSabatino of Roxy's Grilled Cheese, who grew up on it, although he thinks the secrets to Santarpio's success are the cherry peppers and the bread. Featured on a map of Boston's most iconic pizzerias.

Scampo: Advanced to round two of the best pizza poll.

Scissors & Pie: Shoutout to a brand new Roman-style pizzeria on Newbury Street that sells slices by weight.

Sonsie: Featured in a map about spicy pizzas thanks to its chipotle chicken pizza.

Stella: Featured in a map of late-night pizza options thanks to its two grilled pizzas available between 11 p.m. and 1:30 a.m.

Towne Stove and Spirits: Featured in a map of nine worthy gluten-free pies; all pizzas are available gluten-free, and toppings include lobster, black truffle, mascarpone, and shiitake mushrooms.

Trade: Executive chef Andrew Hebert talks about the oven, a Wood Stone that "bakes and browns evenly" and is "very versatile."

Union Bar & Grille: Featured on a breakfast pizza map thanks to its brunch pizza, topped with mushrooms, caramelized onions, eggs, and more.

Woody's Grill & Tap: Featured in a map about spicy pizzas thanks to its Jamaican jerk pizza. Also, The Sinclair bar manager Dave Werthman counts it among his favorite local pizzas, particularly thanks to the homemade sausage and the thin, wood-fired crust. Featured on a map of Boston's most iconic pizzerias.

Village Fare Pizza: Fairsted Kitchen co-owner Steve Bowman recalls post-Little League trips to this Brookline Village pizzeria as one of his earliest pizza memories. "We'd split a greasy, Greek-style pie topped with sausage, peppers, and onions and wash it down with way too much orange soda...some 25 years later, Village Fare is still there, and the pizza is just the same. Every now and again, I'll sneak out of my restaurant, Fairsted Kitchen, and trek the mile down Washington St. to reconnect with childhood and delight in some nostalgic bites."

All Star Pizza Bar: Co-owner Kosta Diamantopoulos talks about the oven, a Marsal Brick-Lined. All Star is also featured in a map about spicy pizzas thanks to its "atomic meatloaf" pizza.

Area Four: Chef/partner Jeff Pond talks the importance of dough and about how the Area Four oven was his "first step at open hearth wood-fired." Area Four (combined with A4 Pizza) advanced to round three of the best pizza poll, where it was defeated by Lincoln Tavern & Restaurant. Cara Chigazola-Tobin, Oleana's chef de cuisine, counts Area Four's breakfast pizza among her favorite local pizzas: "I make everyone I know go there at least once to have it. It's awesome."

Armando's: Featured in a calzone map; fillings include cheese, spinach, and veal. Featured on a map of Boston's most iconic pizzerias.

Emma's Pizza: Featured in a map of veggie-friendly pizzas thanks to its sweet potato and goat cheese pizza. It's also among the favorite local pizzas of Roxy's Grilled Cheese's James DiSabatino: "I've had a love affair with Emma's since I was in college; in fact, it used to be my de-facto first date spot. I love it just as much as the first time I visited."

Gran Gusto: Featured on a map of Boston's most iconic pizzerias.

Newtowne Grille: A favorite "hidden" pizza of The Sinclair bar manager Dave Werthman: "Not necessarily good, but something like $5 gets you a pizza and a pitcher of PBR." Newtowne Grille advanced to round two of the best pizza poll. Featured on a map of Boston's most iconic pizzerias.

Pinocchio's: Made it to the final round of the "Boston's Best Pizza" poll and ended up losing to Lincoln Tavern & Restaurant by only two points out of over 3,000 votes cast. Russell House Tavern executive chef names it as one of his favorite "hidden" pizzas: "When get a second I usually run over to Pinocchio's. Well-known in Harvard Square but somewhat hidden geographically." It's also featured in a map of late-night pizza options thanks to its 2:30 a.m. Friday and Saturday closing time. Here's a late-night diary of a Saturday night at Pinocchio's. In a survey about Massachusetts' definitive pizza style, Ducali's Phil Frattaroli mentions an Italian-American style "along the lines of Pinocchio's." The Sinclair bar manager Dave Werthman counts its Sicilian pizza among his favorite local pizzas. Featured on a map of Boston's most iconic pizzerias.

Russell House Tavern: The signature pizza, according to executive chef Tom Borgia, "is probably our leek and mushroom. Very simply prepared but awesome flavors." It's also featured on a breakfast pizza map, thanks to its combination of eggs, bacon, and spinach.

Veggie Planet: Featured on a breakfast pizza map thanks to its multiple breakfast options, including a banana apple pizza.

The Brown Jug: Roxy's Grilled Cheese's James DiSabatino counts the calzone among his favorites: "I don't know why. Probably just because it's perfect, and I don't have to explain myself. If anything, it's the best calzone in the world located next to a Sally Beauty Supply store, by far."

Bella Luna: Named as a favorite "hidden" pizza by Roxy's Grilled Cheese's James DiSabatino: "I know it's a neighborhood spot, but Bella Luna's pizza is worth traveling to JP for."

Il Casale Campana: Coming soon from Dante De Magistris. The signature pizza, currently in the testing phase, is "stuffed with braised chicory, anchovies, pine nuts, raisins. It is then fried and served with two dipping sauces of lemon mascarpone and spicy roasted tomato puree"

Fauci's Pizza: All Star Pizza Bar's Kosta Diamantopoulos names the steak bomb calzone (with extra American cheese) among his favorite: "They must put 100 pounds of sugar in their dough, and when you eat it with a steak bomb (dipped in marinara of course), it's heaven in your mouth."

Max & Leo's: Tim Maslow of Ribelle and Strip-T's counts it among his favorite local pizzas, as does Strip-T's chef de cuisine Jared Forman, who says it is "super tasty" (and there is parking).

North End Deli: The Sinclair's Josh Bhatti loves the calzones: "They sell them fresh and frozen; I stock up every time I go down to Plainville." He also names it as one of his favorite "hidden" pizzas: "In my hometown of Plainville, The North End Deli has amazing Sicilian pizza. It's unreal. In fact, if I write any more about it, I'll have to drive down there."

Bianchi's Pizza: It's among the favorite local pizzas of All Star Pizza Bar's Kosta Diamantopoulos: "I love that it's always the perfect temp, warm and not hot. They put extra parmesan in the cheese mix that gives it a sharpness that I love!" James DiSabatino of Roxy's Grilled Cheese also calls it his favorite: "But above all pizzas, if I could take one into my coffin when I die — well, that would be a cheese pizza from Bianchi's on Revere Beach." Featured on a map of Boston's most iconic pizzerias.

Pleasant Cafe: The Sinclair's Josh Bhatti counts Pleasant Cafe among his favorite local pizzas; it's a "timeless classic."

A4 Pizza: Chef/partner Jeff Pond talks about the importance of dough and gives plenty of detail about A4's oven, which is from Maine Wood Heat. Combined with Area Four, A4 Pizza advanced to round three of the best pizza poll, where it was defeated by Lincoln Tavern & Restaurant. A4 is also featured in a map of veggie-friendly pizzas thanks to its cauliflower pie. Puritan & Co.'s Will Gilson counts A4 Pizza among his favorite local pizzas, as does Fairsted Kitchen's Steve Bowman, who says there's "none better" for a nighttime slice. "I can roll in after midnight and wash away a long shift with a rotating selection of inventive slices on their gorgeously airy, blistered, and crisp/tender crust." James DiSabatino of Roxy's Grilled Cheese also calls it a favorite: "I think A4 is Boston's Rookie of the Year, for sure. I've had it several times, but always cold. And it's always fucking incredible." And there's another favorite vote from Cara Chigazola-Tobin, Oleana's chef de cuisine: "Right now I am crazy about A4 Pizza in Somerville. I love their fennel sausage pizza with banana peppers or the their mushroom pizza with fried eggs on it." Featured on a map of Boston's most iconic pizzerias.

Eat at Jumbo's: Advanced to round three of the best pizza poll, where it was defeated by The Salty Pig.

Flatbread Company: Featured in a map of nine worthy gluten-free pies; any topping can be put on a gluten-free crust, and they're cooking in individual tins in the wood oven. Flatbread Company advanced to round two of the best pizza poll.

Foundry on Elm: Featured on a breakfast pizza map thanks to its bacon-and-eggs breakfast pizzette.

Leone's: Named as a favorite "hidden" pizza by John DeSimone, co-owner of the upcoming MAST': "I'm not sure if it's considered hidden, but originally known as 'Leone's — King of Subs' — anyone from the Winter Hill Somerville area knows that for thick, chewy, tray-style pizza, Leone's is the one and only. Usually I'm not a fan of this kind of pizza, but Leone's is the exception. With its unique sauce, blend of cheese and spices, and fluffy yet chewy dough, this pizza is addictive. If you're lucky enough to catch a slice right out of the oven, you are in for a real treat."

Mama Lisa's: John DeSimone, co-owner of the upcoming MAST', calls it one of his favorite local pizzas: "I grew up on this pizza since I was born. This was one of the few places my parents, also Italian immigrants, ordered pizza from as they were considered paesani from the neighborhood. It was also one of my first places of employment through high school and college. Two Sicilian immigrants, Vinny and Vito Gerardi, started this Somerville institution in the 1960s, and it's still there 'til this day. All bias aside, it is really good pizza. Everything is made by hand, dough is aged to create a nice flavor, the sauce is fresh, the cheese is good quality, and it's all baked in the original Bakers Pride brick oven that I believe gives it its characteristic flavor and texture."

Pini's Pizza: Posto owner Joe Cassinelli mostly just eats his own pizza, but if he's going to order from somewhere, it's Pini's.

Posto: Owner Joe Cassinelli talks about the oven, a Valoriani. "You dance with your oven, you dance with your dough, and you have to learn to get to know each other all night long." During Calzone Power Hour, he talks about calzones, which he loves, and how he used to have them on the menu at Posto, but people "don't think of dining out at Posto and eating a calzone." He also talks about getting certified to make Neapolitan pizza, his thoughts on Neapolitan pizza in general, and the launch of the upcoming Posto food truck. Posto advanced to round two of the best pizza poll. Posto is also is among the favorite local pizzas of Island Creek Oyster Bar chef de cuisine Nicki Hobson. Featured on a map of Boston's most iconic pizzerias.

Town Spa: In a survey about Massachusetts' definitive style of pizza, Puritan & Co.'s Will Gilson admitted that he secretly loves bar pizza. "Town Spa is the best I've had."

Frank Pepe Pizzeria Napoletana: In the biggest news of Pizza Week, this New Haven favorite is apparently looking to expand to the Boston area. A rep for the restaurant confirms that they are looking but haven't found anything yet. Bridgeport, Connecticut native Jeff Pond, of Area Four and A4, on childhood memories: "I think Pepe's has changed now. It's not what it used to be." OTTO co-owner Anthony Allen considers it one of his local favorite pizzas.

Pizza Time: Bridgeport, Connecticut native Jeff Pond, of Area Four and A4, on childhood memories: "Pizza Time's what I grew up on. They used to make these little calzones that were really cool. So that's my first memory. It was great — a little hole in the wall, too."

Al Forno: OTTO co-owner Anthony Allen considers it one of his local favorite pizzas. Eater National analyze the elements of Al Forno's signature pizza.