Eater is reporting sorta big news happening in Midwood, Brooklyn. Di Fara has SORTA, FINALLY gotten its act together and now has a list for taking orders and for sorta calling people's names when their pizza was ready:
"There is a list whenever I am working," says Dom's daughter, Margaret. "I think my brothers are starting following suit, but I'm not sure. I know the chaos and I really feel for everyone."
We've long advocated for something like this, even offering to take up a collection to buy Dom and family a "Take-a-Ticket" system. There's nothing more frustrating than waiting a half an hour just to order, then waiting and waiting, only to have Dom ask you what it was you ordered an hour earlier.
Posted by Adam Kuban, October 10, 2008 at 11:30 AM
Above: Before and ... after some progress. Click me bigger » Progress photographs courtesy of Anselmo's Pizzeria
What would be New York City's latest coal-oven pizzeria, Anselmo's Pizzeria Restaurant, looks like it's making some progress after failing to meet its previously stated July 4 opening target.
Says the Red Hook pizzeria's Roger Fischer, "I'm 90 percent done. The oven is taking a long time to build."
From everything I've ever read or heard about custom oven jobs, they always take longer than expected. A couple more pix, after the jump.
"The reason why pizza prices are jumping is because do to gentrification we have nothing but young professionals and family funded 'artists' willing to shell out money just to get a slice of 'authentic' New York pizza." —The Joneses
With the 700-location chain of UK Pizza Huts changing up the menu to include pasta, salads, and stuff without hydrogenated oils, it's apparently time for a name change. "Hey mom, the Pasta Hut delivery man is here!" The UK division has already spent £17 million on the new "refurbishment" plan.
New York. Pizza. An eternally happy couple. It's about time, then, that New York got a serious pizza-eating competition on par with Nathan's Hot Dogs or the Wing Bowl. This Sunday, October 12, the first-ever World Pizza Eating Championship will be held in Times Square. It's the newest official event of the International Federation of Competitive Eating, sponsored by Famous Famiglia.
Reigning hot dog champion Joey Chestnut and burger master Patrick Bertoletti (not to mention the current burrito and sweet corn champs) will be at the competitors' table. My bet is on Chestnut. If you fold a slice in half, it's almost hot-dog shaped, and he's clearly got that technique down. Who do you think will take the pizza prize?
Dear Slice, Did any Slice readers get a photo of Lunetta's portable brick oven at the Atlantic Antic on Sunday? They built a brick oven on top of a small trailer and were baking small pizzas. The line was too long so I didn't get to try it, and when I came back to photograph it, they had packed up and left. Any info?
—Andrew M.
P.S. I though at first it was Lucali's, but I swear they had a Lunetta sign up.
New York magazine gives a rundown on where to get clam pizza in New York City:
Franny's: 295 Flatbush Avenue, Brooklyn NY 11217 (b/n Prospect and St. Marks; map); 718-230-0221; frannysbrooklyn.com
Bussaco: 833 Union Street, Brooklyn NY 11217 (near Seventh Avenue; map); 718-857-8828
Lombardi's: 32 Spring Street, New York NY 10012 (near Mott Street; map); 212-941-7994; firstpizza.com
Otto: 1 Fifth Avenue, New York NY 10003 (corner of 8th Street; map); 212-995-9559; ottopizzeria.com
Fornino: 187 Bedford Avenue, Brooklyn NY 11211 (at North 7th Street; map); 718-384-6004
South Brooklyn Pizza: 451 Court Street, Brooklyn NY 11231 (near 4th Place; map); 718-852-6018
I can't vouch for all of these. I like Lombardi's clam pie and Franny's (uh-may-zing). I'm not big on Otto's or Fornino's because they do that annoying still-in-the-shell-while-topping-your-pie thing. (That's Otto's pie above.) Based on what I've had at South Brooklyn, I'd skip the clam pie—when I've had it, their regular pie has had a tough, too-crunchy crust.
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"The reason why pizza prices are jumping is because do to gentrification we have nothing but young professionals and family funded 'artists' willing to shell out money just to get a slice of 'authentic' New York pizza." 
