French bread pizza: Of course. Stouffer's. I'd have a couple in the freezer if the damn CVS that had them on special had actually had any!

I have had many a New York slice in my NYC days, but never plain.

Chicago pizza*: Nope. Not even in my Chicago days.

I must have had a Sicilian somewhere along the way. Not a huge fan, though.

The "Hawaiian" pizza was invented in Oakland! It is far more popular on the Left Coast than in the islands themselves. Pizza tastes out there run toward the ordinary: Pizza Hut combos are the order of the day.

All New Haven and southern Conn. pies are called "apizza" (pronounced "abeetz", from Neapolitan dialect), not just the white clam, which oddly enough, I never had although I not only went to school there but lived there for several years in the early '90s. My fave rave is the Italian Bomb at Modern Apizza, on State St. across town from touristy Pepe's where the white clam pie originated.

Provel cheese is made in Wisconsin just for the St. Louis area. It is unheard of anywhere else. I've never been and so haven't tried it. It kind of reminds me of Zuppardi's Apizza in West Haven (just west of you-know-where), which convinced an NYC dairy to make scamozza (the term "mozzarella" is reserved for di bufalo in Conn.) just for them from their original recipe after their original supplier went out of business!

Jumbo slice: Sure. But again, with toppings, grazie.

Calzone: See under "Sicilian".

Some of the other ones look intriguing, to say the least. The Maltese would work if you lost the anchovies. The frutti di mare works as is, but mussel shells on top of the pie?! The lamb one would hit the spot.

In the Bay Area, the term "Mexican pizza" refers to a regular pizza with spiced taco meat, jalapenos, etc. as toppings.

It is really good! It is topped with mashed potatoes, sautéed onions and cheddar or longhorn cheese. You can add kielbasa slices or crumbled bacon, too.