Dave Sclarow has been spotted in recent weeks at the Brooklyn Flea in Fort Greene, toting a homemade brick-and-concrete pizza oven mounted on a boat trailer.

Di Fara, a Kosher pizzeria, has found a comfortable niche catering to a heavily Orthodox local population.

Lisa Underwood has turned her office and test kitchen into a rustic little shop and cafe called Simple Kitchen.

Jim Lahey sums up his vision for Co., the pizzeria in Chelsea that he will open later this month if all goes well, with five words: Pizza Hut meets Blue Hill.

A little restaurant in Big Sur is more than just a local hot spot.

They’re not exactly singing “Kumbaya” with each other, but the owners of Johnny’s Pizza and Papa John’s Pizza in Sunset Park are coexisting.

Jeff Varasano has spent much of the past decade trying to reverse-engineer his favorite New York pizza in his home in Atlanta.

South Brooklyn Pizza sells only two menu items: pizza margherita and chocolate chip cookies. At Artisanal, cheese is only the gateway indulgence.

It may dismay the Neapolitan pizza police, but whole-wheat pizza is showing up more often.

Artichoke Basille’s makes an underrepresented style of pizza — big pies on a bready crust, generously topped — and the city has gone nuts for it.