But the most interesting stuff in town is St. Vito's sourdough Sicilian-style sfincione, covered in toppings like cheesy ...

Chef Vito Iacopelli is making something he calls the Mo Pizza, at Prova, the pizzeria he opened in West Hollywood in 2015. It’s an around 10-inch pie made of cheese.

And you know those scraps of uneaten pizza crust that so often wind up in the garbage? That’s much less likely with a St. Vito pie, because Hanna’s focaccia is so good.

Seven centuries ago, pizza lore has it, the nuns of San Vito in Palermo imagined sfincione as a layered pie of dough, bechamel, chicken offal and peas.

With its floury, cracker-thin crust and little nuggets of sausage that are all fennel and juiciness, a takeout pizza from this septuagenarian pub is a timeless pleasure. But it’s only when you ...

Eating Nashville: You should definitely find out what 'sfincione' pizza is Nashville's latest pizza place — St. Vito Focacceria — features unique bread and breadcrumbs. There's pasta, too.

Vito says the adults tend to go for his crazy pizzas, too, but for those looking for more traditional fare, there’s always the Brooklyn Pie, a thin-crust square pizza with fresh mozzarella ...