EditorialMaya-Camille Broussard, a pastry chef, at her shop Justice of the Pies in the Avalon Park neighborhood on the South Side of Chicago, July 1, 2023. (Taylor Glascock/The New York Times)
EditorialA pizza with potato chips, potatoes, bacon and sour cream at Chef Wylie Dufresne's new restaurant, Stretch Pizza, in New York, June 2, 2023. (Lanna Apisukh/The New York Times)
EditorialNatalie DeSabato inspects the crust on one of her square pizzas at a Traze pop-up inside Fifth Hammer Brewing in Queens, April 26, 2023. (DeSean McClinton-Holland/The New York Times)
EditorialNatalie DeSabato inspects the crust on one of her square pizzas at a Traze pop-up inside Fifth Hammer Brewing in Queens, April 26, 2023. (DeSean McClinton-Holland/The New York Times)
EditorialNatalie DeSabato inspects the crust on one of her square pizzas at a Traze pop-up inside Fifth Hammer Brewing in Queens, April 26, 2023. (DeSean McClinton-Holland/The New York Times)
EditorialNatalie DeSabato inspects the crust on one of her square pizzas at a Traze pop-up inside Fifth Hammer Brewing in Queens, April 26, 2023. (DeSean McClinton-Holland/The New York Times)
EditorialNatalie DeSabato inspects the crust on one of her square pizzas at a Traze pop-up inside Fifth Hammer Brewing in Queens, April 26, 2023. (DeSean McClinton-Holland/The New York Times)
EditorialA pie from Dough Pizzeria in San Antonio, one of several independent pizzerias that have begun selling premium frozen pies, Jan. 20, 2023. Food Stylist: Frances Boswell. (Heather Black/The New York Times)
EditorialA pie from Pizzeria Bianco in Phoenix, one of several independent pizzerias that have begun selling premium frozen pies, Jan. 20, 2023. Food Stylist: Frances Boswell. (Heather Black/The New York Times)
EditorialFrom left, pumpkin-butterscotch custard with spiced whipped cream, mini oatmeal-cranberry whoopie pies and red wine-pear cardamom cake, in New York, Oct. 10, 2022. Food styled by Barrett Washburne. (Ryan Liebe/The New York Times)
EditorialAaron del Rosario and his daughter, Gisselle, at Rosario?s Pizzeria in South Philadelphia, July 31, 2022. (Caroline Gutman/The New York Times)
EditorialJennifer So and Sang Woo Joo, who opened Pizzeria Sei in February, outside the restaurant in Los Angeles, March 18, 2022. (Ryan Young/The New York Times)
EditorialClockwise from left, ultimate pumpkin pie, maple-honey-pecan pie and classic apple pie in New York, Oct. 27, 2021. Food styled by Erika Joyce. (Ryan Liebe/The New York Times)
EditorialClockwise from left, ultimate pumpkin pie, maple-honey-pecan pie and classic apple pie in New York, Oct. 27, 2021. Food styled by Erika Joyce. (Ryan Liebe/The New York Times)
EditorialFrom left, milk and honey pie with cereal crust, strawberry cream pie with chocolate cookie crust, and blackberry frozen yogurt pie with cracker crust, in New York, May 14, 2021. Food styled by Simon Andrews. (David Malosh/The New York Times)