David Garcia is the daring pizza chef who can be found firing up pizzas over hot lava in the heart of the Pacaya volcano in south Guatemala.
Take a look at this unique pizza oven in action below:
After initially trialling his first pizza in a hot cave at an eye-watering 800 degrees for 14 minutes, he knew he was onto something when it came out tasting so good.
These days he's busy feeding curious tourists from his improvised pizza kitchen among the black volcanic rocks. First he spreads out the dough in a tin before adding the toppings and laying it down to cook on a fiery lava flow.
Naturally, cooking on a volcano comes with its challenges. Like making sure the pizza doesn't drift away on a lava flow. And temperature control is at the mercy of mother nature, where temperatures can get up to 1500 to 2000 degrees, making this probably the hottest pizza oven around.
A four-day restaurant week, a day dedicated to staff learning, and cooking demonstrations for the public are just a few of the new ways of working in Dan Barber's new vision for his NY restaurant and farm. Find out more.
Francesco Martucci from I Masanielli in the Campania region of Italy has been named the best pizzaiolo in the world for a third year running. See the full list as well as all the international winners.
Pizzas come and pizzas go, but the trend for Tokyo-style pizza looks like it's here to stay. Paul Feinstein spoke to self-styled Pizza Czar Anthony Falco about the pizza trend that began in Japan, but is popping up everywhere.
The number of American regional pizza styles is far and wide. Compared to their Italian brethren, they are often bigger, heavier, and more packed with toppings. Here's a list of the most popular regional pizza styles in the U.S.
Francesco Martucci from I Masanielli in Caserta, Campania, has been crowned the world pizza champion for a second consecutive year. See the roundup of all the exciting international and Italian winners for this year.