Living pizza legend Ciro Salvo opened his new pizzeria near Naples’ Mergellina port earlier this year. His high hydration dough produces a light base with a thick rim to which he applies Campanian ingredients culled from the region’s best small producers.

From secrete supper club to wildly popular dining and drinking destination, Dry is pushing the envelope (by Italian standards) of food and beverage pairing by serving craft cocktails with pizza and focaccia. Dry serves classic pies with a choice of toppings, as well as chef’s specials like shallots cooked in salt with smoked provola and roasted tomatoes

This Eataly-style food hall in Naples, which was founded to promote the regional products of Campania has tapped Guglielmo Vuolo of Pizzeria Vuolo in Casalnuovo di Napoli to oversee its pizza program. Vuolo brings more than 40 years of experience to the job and serves classic thick-rimmed pies in the newly inaugurated space.

Cookbook author and celebrity baker Gabriele Bonci was called in to consult for La Pizza del Teatro, a pizza by the slice joint near Piazza Navona in Rome. The long-leavened dough and whimsical toppings evoke Bonci’s Pizzarium, an institution across the river. In addition to slices, which are sold by weight, there are a few fried snacks to choose from.

At Pizzeria Nonna Nannina in the province of Salerno, the proprietors' grandmother is both the namesake and the produce purveyor. The toppings are carefully culled from grandma's garden and roasted, marinated or diced before ending up on the thick-rimmed pies. There is a varied selection of fried starters and baked good, as well.

Rome's DOL-Di Origine Laziale, Vincenzo Mancino's deli dedicated to the regional specialties of Lazio, has changed locations (it moved just up the street in late 2013) and added a full menu to its repertoire, including pizzas made in collaboration with celebrity baker Gabriele Bonci. The flour is made of stone-milled organic wheat from Lazio and the toppings are all local.

Gino Sorbillo’s seaside pizzeria in Naples’ posh Chiaia district offers views of the Bay and thick-rimmed wood fired pies topped with quality local ingredients from small farms and fisheries like Cetara anchovies, Pomodorino del Piennolo del Vesuvio DOP, and oregano from the Matese mountains. The results and atmosphere are decidedly more elegant than Sorbillo's legendary rough and ready pizzeria in Naples' historical center.

Stefano Callegari's pizza-panino hybrid, the trapizzino, features fluffy corners of pizza bianca filled with hearty Roman mains like braised oxtail, meatballs, and beef stew. Though trapizzini are served at Sorpasso, Tonda, and other locations in Rome, Trapizzino is the first venue dedicated to Callegari's invention which focuses heavily on long leavened dough. A second is scheduled to open later this month.