Visa-O1's owner and head pizzaiolo, Renato Viola, is proudest of the thin pie sprinkled with Gorgonzola, honey, coffee grounds, and spicy salami ($16.90). Yet the 34-year-old presides over a stable of stunning creations that put all of Miami Beach's gummy, industrial-tasting versions to shame. His masterworks are star pizzas that come flecked with spicy salami ($14.90) and a vegetarian iteration layered with paper-thin shreds of eggplant and zucchini. The crusts are folded back and filled with milky ricotta that leeches onto the pie as it crisps in an imported Cuppone oven. This pie's roots trace to an epic international pizza-making competition. It was 2008, and Viola scrawled the recipe on the back of a cocktail napkin: mozzarella di bufala, an ultra-dense dried salami, porcini mushrooms, and the smoked-and-dried mozzarella called scamorza. It bested 10,000 competitors to ultimately take home the prize at a bake-off in Monaco. But you don't need to be royalty to try Viola's master creation. You can even eat it leftover for breakfast.
Readers' choice: Steve's Pizza