Jeff Scheer ended up on Maui like a lot of people - by accident. But his commitment to the culinary scene there, as nascent as it is, has been admirable. We discovered his sourdough pizza at Marlow, in an upcountry mall, where the menu has lots of highlights.

Their motto is "One Part Milan, One Part Brooklyn, All Maui," so you know a pizza from Sal e Pepe is going to be special. This is a love story for sure, but it's also a story of resilience and courage, in the wake of the deadly Lahaina wildfires from 2023.

Bronwen Kinzler-Britton & Jose Ibarra both came from more fine-dining backgrounds, but realized they just wanted to work for themselves and make great pizza. Naughty Pie Nature operates out of a tiny corner kitchen space (no dine-in) in Echo Park, but they've had a nice, steady growth pattern since they were just a pop-up a year or so ago.

Alex White's Great Great Grandfather used a sourdough starter when he ran a shop in the Yukon Territory more than 120 years ago. That same starter lives on in a Las Vegas pizzeria: Yukon Pizza, where they make sourdough crusts as well as some NYC slices.

As a born-and-bred New Yorker (from Long Beach), Vito DeCandia was literally brought up in a pizzeria. He was stretching dough by the age of 12. His lifetime of baking eventually led him to the West Coast, where his wife was from. Two years ago he opened Angel City Pizza in Venice, where he continues to make what he knows: NYC style slices, squares, and even Grandmas! Vito will be one of 40 pizzerias participating at Pizza City Fest L.A. April 26-27. Get your tickets at pizzacityfest.com

John Notaro may have spent his early years in Brooklyn, but there's no denying pizza and baking are in his DNA. He spent years at Sbarro, then ran a bakery until he became partners at Famous Ben's, a SoHo landmark since 1979 (they celebrate 46 years in business this month). We talked about his "Palermo" which aficionados will recognize as a sfincione (sans anchovies).

Wylie Dufresne has spent his life and career in New York City. He worked for Jean Georges Vongerichten, ran notable restaurants like 71 Clinton Fresh Food and WD50, and was starting a doughnut business until the pandemic changed everything. Pizza saved him, and his creation - Stretch - has brought a new evolution to what "NYC Pizza" means.

Mr. Mangieri is a two-time winner (#1 ranking) in the 50 Top Pizza list and is currently on the 6th iteration of hisUna Pizza Napoletana, now on New York's Lower East Side. He spent 9 years in San Francisco, with stints in New Jersey as well. But now Mangieri is firmly in control of his craft, limiting the offerings to just a half dozen each night with a few simple starters and a pair of desserts. It's truly a Neapolitan worth the journey.