Pizza Pizzazz

Pizza has come a long way from being sold by singing vendors on the streets of Naples. It may be difficult for us to pinpoint the reason for this: American teenagers, pizza delivery, or the terrific Los Angeles chef Wolfgang Puck. But pizza will never be the same again.

There are miniature pizzas for cocktails, unexpected brunchtime variations, first-course pizzas at the choicest dinner parties, double-crust or deep-dish pizzas for dinner, and folded calzones large enough to feed a football team. No matter how large or small, pizzas can be made everyone’s way, for the toppings range from pepperoni to prosciutto, clams to caviar, anchovies to arugula and duck sausage. Anything goes on pizza, and we’re crazy about it.