Our Miami kitchen can’t accommodate making all our breads in-house (read: we have a twinge of jealously toward our island location’s spacious kitchen!), but we always make room for Michael’s pizza dough. It’s made fresh daily, and you can find the recipe in the basics section of his cookbook. It’s a great dough, with a hint of wheat flour and honey, and great extra-virgin olive oil. Apparently, the good folks at Food Network Magazine think so too. They reached out in the spring for a photo of our Short Rib pizza, with cave-aged Gruyere, caramelized onions, and arugula, which you can tomorrow find gracing the pages of its September 2011 issue, along with a diverse (and we mean diverse!) cross section of the country’s best pizzas by state. Among those that caught our eye, a Grape Pie from Pies & Pints (Fayetteville and Charleston, West Virginia) and the Belly Ham at City House (Nashville, Tennessee,) where we ate last year, as did Taylor Swift, while in town for the Country Music Television Artists of the Year Awards. We’ll have to take a pass on the pizza cheesecake, pizza muffins and, yes, pizza beer, on page 178, but we guess they just couldn’t help themselves. You will find more Short Rib pies, our wood-burning oven (the same one we have at MGFD came with the deal… score,) and maybe a few more things worth writing home about, at Harry’s Pizzeria, our third restaurant slated to open in early fall in the Miami Design District. Visit the restaurant’s website — a landing page of sorts before we fully open up shop — for more information, and stay tuned to the blog where we’re continue to post the latest on all our genuine restaurants, projects and people. Ciao bello!