Choices, choices. We first fell in love with Blue Pan Pizza because of chef Jeff "Smoke" Smokevitch's rectangular Detroit-style pies, crunchy on the edges where the cheese caramelizes onto the pan, light and airy in the middle and topped with high-quality ingredients like prosciutto di Parma, San Marzano tomatoes and Tender Belly bacon. But then we tried the floppy New York-style slices and fell in love all over again. And the decisions got even more difficult when we branched out with the Chicago cracker-thin crust and a chewier classic Italian, and found we loved those, too. While a table can be tough to score on a busy weekend night, the pies travel well, so takeout is always an option. But it's fun to be part of the action in this pizzeria's lively, bustling dining room, where wine flows by the bottle (some pretty good ones, too, for a tiny pizza joint) and the pizza keeps coming out of the kitchen in all the shapes and toppings we crave.
Readers' Choice: Racca's Pizzeria Napolitana