World's Best Pizza - Here's our listing of some of the most delicious pizzas the world over.

What is it about pizza that makes us love it so much? Is it the savory cheeses, the pliable crust or the aromatic sauce? Perhaps it's the customizable nature of the treat. Each pizza is different; across the country -- the world, even -- foodies get to compliment their pies with the toppings they most love. You can call it an Italian creation, an American staple or even a Brazilian standby, but one thing's for sure: we all crave pizza. But where should you expect to taste the best slice? 

#6: Rome, Italy

While other cities try to entice you with the whole pie, Rome's claim to fame is offering pizza al taglio, or "by the cut." This variety has a thin crust and is normally baked on rectangular trays in a wood-burning oven. Tasty toppers include prosciutto, asparagus, zucchini, eggplant and potato, but when in doubt, you can also order a traditional margherita with just tomato sauce, mozzarella and basil. Vendors will allow you to determine just how big a slice you want (you'll be charged based on its weight), after which they'll cut your slice, fold it and wrap it in paper to go.

Where to Taste: Pizza al taglio is a convenient snack to have while sightseeing. You could order from Da Michele by the Trevi Fountain (opt for the kosher aliciotti e indivia with anchovies and endives), or at Da Remo by the Pantheon (try the zucca pizza with pumpkin). 

#5: Chicago, USA

The foundation of any Chicagoan's pizza is a thick, crunchy layer of crust that's been stretched up the sides of a deep-dish steel pan. That dough is then layered, starting with mozzarella cheese, followed by any preferred toppings (such as pepperoni, mushrooms or sausage) before it's coated in a layer of chunky tomato sauce. The first Chicago-style pie was served at Pizzeria Uno in 1943, and present-day diners can still frequent this Ohio Street and Wabash Avenue fountainhead to eat one of the city's most identifiable dishes. Bonus: you don't need to be in Chi-town to taste the magic; Pizzeria Uno is now a popular chain restaurant (known as Uno Chicago Grill) throughout the country.

Where to Taste: An employee at the original Pizzeria Uno, Rudy Malnati is the disputed creator of the traditional deep-dish pizza recipe. And according to many, his son Lou serves up one of the best incarnations of Chicago's "casseroles" in the entire city. You can eat at his establishment, Lou Malnati's Pizzeria, in the River North area. 

#4: Osaka and Hiroshima, Japan

Sometimes called the "Japanese pancake" and at other times called the "Japanese omelette," okonomiyaki's flat shape and assorted ingredients have also earned it the nickname, "Japanese pizza." Even the phrase okonomiyaki loosely translates to "cooked as you want it," which sounds a little like what makes pizza so special in the first place. But what exactly is okonomiyaki? At its base is batter (made from flour, eggs, water, cabbage and cooking stock) paired with your desired combination of cheese, vegetables, fish and meat. In the city of Osaka, where the most popular version of the dish originated, all the ingredients are cooked together (by grilling on both sides) before the pizza is topped with a sweet brown sauce, mayonnaise, katsuobushi (bonito flakes) and aonori (seaweed flakes). If you're dining in Hiroshima, the cook will fix your okonomiyaki batter first before layering on the other fixings.

Where to Taste: Several Japanese eateries earn a shout-out for their "Japanese pizza." Osaka's Mangetsu restaurant serves an okonomiyaki original sauce that "tingles and tantalizes your taste buds to the point you can't stop eating the food that's covered in it," according to a satiated Virtual Tourist. And foodies across the web recommend Hassho, a Japanese chain scattered through Hiroshima Prefecture, for the best sampling of that city's style of the dish. 

#3: São Paulo, Brazil

Many Paulistanos in this self-proclaimed "Pizza Capital of the World" have a ritual of eating pizza every Sunday. And it's not hard to find a place to indulge, as Reuters reports that there are more than 6,000 parlors in this city. São Paulo's obsession with pizza dates back to the early 20th century, when Italian immigrants moved to the Braz district and their culinary tastes began to infiltrate Brazilian culture. Now, city residents even celebrate "Pizza Day" on July 10. People in São Paulo barely use tomato sauce, but they practically smother their pies in mozzarella cheese; popular pizza varieties include Portuguesa (also sprinkled with ham, onion, hard-boiled eggs and black olives) and Casteloes (which adds spicy Calabrese sausage). Whatever you do, be sure to abstain from adding ketchup to your slice -- though this is a popular topping in the rest of Brazil, no self-respecting Paulistano would dare besmirch their pizza with the condiment.

Where to Taste: Casual and hard-core foodies agree that the best place to try a little São Paulo pizza is Braz, one of the city's most popular parlor chains. Pizza is served rodízio style, where you pay a fixed price for all-you-can-eat and servers mill the premises offering various types of pie. 

#2: New York City, USA

One of the more recognizable pies of the United States, New York-style pizza is characterized by a puffy outer crust that gets thinner and crispier toward the middle. Tricks of the trade include hand-tossed dough and cooking the pizza on a stone rather than in a pan. And as any New Yorker will tell you, there's another key element to the Big Apple's slices -- the city's delectable tap water. Who is to say whether the water's importance is myth or actual method (The editors of the foodie blog Serious Eats even conducted a considerably comprehensive but ultimately unsatisfactory study)? Eddie & Sam's pizzeria in Tampa, Fla. seems to think so: The owners proudly boast to importing New York tap water for the making of their dough.

Where to Taste: The hands-down favorite for New York parlors is Lombardi's Pizzeria, located in NoHo. Considered the first pizza parlor in the United States, Lombardi's also gets a shout-out from travelers for using fresh ingredients. Just come ready to chow down -- this pizzeria doesn't sell by the slice. 

#1: Naples, Italy

There's a reason the city of Naples earns the first slot on our list. It's because the Neapolitan pizza is the most enduring recipe the world over, and recipes originated in other cities are often just variations on Napoli's theme. And considering there's even an organization devoted to the upholding the authenticity of the dish -- the Associazione Verace Pizza Napoletana -- it's evident that this city takes dough-making and cheese-melting seriously. The wheat flour dough of a true pizza napoletana is kneaded into a pancake shape that shouldn't exceed 11 inches across, before it's smothered in fresh buffalo mozzarella, basil and San Marzano tomatoes. It's then cooked in a wood-fired dome oven at approximately 900 degrees Fahrenheit for no more than a minute and a half.

Where to Taste: Serious foodies disagree on where you'll find Naples' best pizzas, but there are a few favorites: Located on the city's Via Sersale, Antica Pizzeria da Michele is one of the more popular spots -- as evidenced by the long lines (and its cameo appearance in the movie Eat, Pray, Love). There's also Pizzeria Brandi, oftentimes credited as the place that first served pizza margherita.

The new rules of sun safety

You’ve been following the rules when it comes to sunscreen for how long now? At this point, you’re a diligent daily sunscreen wearer, and you know to reapply every few hours when you’re at the beach or pool. (Sorry, no magical stay-all-day sunscreen on the market yet!) But, hey, it’s 2011—some of the old thinking no longer applies. So update your sun-safety habits, and keep your skin healthy long-term with these thoroughly modern strategies.

Old rule: Apply a broad-spectrum UVA/UVB sunscreen with SPF 15 a half-hour before leaving the house.
New rule: Sunscreen alone is not enough: Wear an SPF 15 (at least) plus an antioxidant-enriched moisturizer.

"It’s no longer just about UV damage," says Fredric Brandt, MD, a dermatologist in New York City and Miami. "The sun also generates free radicals that break down your collagen and elastin fibers." Anti-oxidants in ingredients like soy, green tea, and vitamin C prevent free radicals from attacking, and they boost your protection level, too. Use a souped-up sunscreen that contains the powerful antioxidant idebenone. Or make sure your daily moisturizer has antioxidants in it so you’re covered from the start, then apply sunscreen as usual.

If you’re going to the beach, go higher than SPF 15, Dr. Brandt says. Most people don’t apply enough, so they may end up getting a protection level of 7 out of their 15. But if you’re slathering on 70? You’ll probably get at least a 30, so you’re good.

Old rule: Throw on a T-shirt or cover-up when you’re in direct sunlight.
New rule: If you’re not into sun-protective clothing, wear dark colors and tightly woven fabrics at peak hours.

You can’t get away with any ol’ thing (donning a breezy sarong is like wearing nothing at all). Fabrics have UPF ratings that measure their level of UV protection; a 30 is necessary to be awarded the Skin Cancer Foundation’s Seal of Recommendation. (FYI: A plain white tee comes in under 10.) If you’re up for a quick extra step, check out SunGuard Sun Protection, a clear dye you can add to your laundry for an immediate UPF 30 that will last through 20 washings.

Old rule: Use a teaspoon of sunscreen for your face, a shot-glass-worth for your body.
New rule: Layer on your protection to make sure you’re covered.

Because nobody actually measures out their dose, here’s how to stay safe. First, err on the side of over-applying. (It can’t hurt!) Pay attention to commonly missed spots like your neck, chest, and the backs of your hands, particularly when you’re driving. "Most people don’t realize that the neck and the V of the chest are directly exposed to sunlight due to the angle of the windshield, which offers no protection from UVA rays," says Alysa Herman, MD, a Miami dermatologist specializing in skin cancer treatment. "The backs of hands also get a lot of damage from holding the steering wheel."

A nonstick spray-on sunscreen is an easy way to cover all those spots without getting your hands tacky. To max out your face coverage, apply a sunscreen lotion and follow up by dusting on a powder-based mineral blocker. It has the added benefit of de-slicking post-sunscreen shine. A skin-win!

Old rule: A little sun is healthy—20 minutes three times a week allows your body to produce vitamin D.
New rule: It’s not smart to go out-of-doors unprotected.

Here’s the deal: Your body does need vitamin D to keep bones healthy and support your immune system, but supplements are the safest way to get your dose of D—without the scary side effects of sun exposure. "Even a little bit of sun causes cellular damage that can lead to aging and cancer," says Francesca Fusco, MD, a dermatologist in New York City. Have your doctor check your D level; if it’s low, discuss taking a daily supplement containing 400 to 1,000 IU.

Old rule: Never, ever use tanning beds.
New rule: Still, never, ever use tanning beds.

Using a tanning bed increases your risk for melanoma by up to 75%, according to the International Agency for Research on Cancer. And 90 percent of the signs of aging (wrinkles, brown spots) are caused by UV radiation, the Skin Cancer Foundation reports. (The tan fades; its skin-damaging effects don’t.)

But there’s one tan that is safe: the kind you slather on. According to a study in Archives of Dermatology, when women are taught to use self-tanners, they spend less time in the sun because they aren’t longing to bake for the tan. Try one that gives a gradual tint and helps fade existing sun spots. Now that’s a healthy glow!

Liquid Assets: America’s Expensive Love Affair With Bottled Water

Paying for something you can get for free, or close to free, would seem to be positively un-American. But with one product, it happens all the time — every day, over and over, to the tune of $21 billion a year.

Water.

In 2009, wholesale sales of bottled water in the U.S. amounted to $10.6 billion, according to the International Bottled Water Association (see the chart on page 11). Factor in a 100 percent markup, and Americans spent about $21 billion in 2009 on bottled water, laying out "more on Poland Spring, FIJI Water, Evian, Aquafina and Dasani than we spent buying iPhones, iPods and all the music and apps we loaded on them," writes Charles Fishman, author of the smart, intensively reported book The Big Thirst: The Secret Life and Turbulent Future of Water. The volume of sales — 8.45 billion gallons in 2009 — amounts to 27 gallons per American per year.

In 2009, the U.S. was the largest market for bottled water in the world, with Mexico, China, Brazil, Italy and Indonesia rounding out the top six. The difference, of course, is that those other big consumers are generally poor, developing economies that lack the infrastructure and resources to deliver potable water to its citizens. (The exception is Italy, in which, if I'm not mistaken, regulations require every citizen to purchase several bottles of fizzy San Pellegrino each week.) In poor countries, buying bottled water is a necessity, a matter of health.

In the U.S., by contrast, pretty much every home, public workplace, restaurant, institution and school has a faucet that dispenses potable water. Sure, there are some places where the tap water comes out slightly discolored (for fear of retribution from real estate agents, I won't name the places along Florida's Atlantic Coast where I've seen yellowish effluent from faucets). And occasionally, the refreshing stream at the ancient drinking fountain in the public park may have rusty overtones. But overwhelmingly, free water safely slakes our collective thirst. As Fishman writes, "The United States has among the safest, most closely monitored water systems in the world, a tap water system that is responsible in part for the extraordinary leaps in lifespan in the United States in the last hundred years."

And yet, as Fishman and I discuss in the accompanying video, that system is widely distrusted. As then-Sen. Arlen Specter put it a town hall meeting in April 2009, "I don't like drinking tap water because I don't trust tap water." He went on to note that there is a "natural inclination for people to want to be a little extra sure on the water."

On many levels, the choice of bottled water over tap doesn't make sense. Start with safety. "Bottled water is not nearly as closely regulated as tap water," Fishman says. "It's not one one-hundredth as well regulated. In 99 percent of America, in 99 percent of the moments of the day, there's no need for bottled water." Besides, about one quarter of the bottled water consumed in the U.S. — Dasani, Aquafina and Nestle's Pure Life — is simply re-purified municipal tap water, according to Fishman.

The economics of bottled water are also bizarre. Fishman writes that Americans spend $21 billion on a small amount of drinking water each year, but spend only $46 billion on all water used at home over the course of a year. "Basically, people spend for a half-liter about what they spend for all the water used in their house for a day," he says. What's more, Americans only spend about $29 billion maintaining the extensive system of water treatment plants, pumps and pipes. "So as a nation, we spend very nearly as much on water delivered in small crushable plastic bottles as we do on sustaining the entire water system of the country."

If we, as a society, were more willing to pay for the upkeep of our collective, near-free water source, than we might not feel compelled to spend so much money on privately produced bottled water, as ex-Sen. Specter does.

Of course, a good chunk of bottled water sales can be ascribed to convenience, taste and sheer marketing persistence. Some people may find that bottled water tastes better. It's easier to buy a bottle than to remember to pack a thermos. Others may prefer sparkling to still. Bottled water is, as its boosters argue, healthier than soda. And all those ads for Poland Spring and Dasani have made bottled water part of our consumer culture, an ingrained habit. Want to get a good laugh? Gather your kids around and tell them how, when you were their age, water came only out of the tap and water fountains. You'll get the same stares of disbelief you get when describing how, back in the day, we wore watches, got busy signals on the phone and listened to music on 8-Track cassettes.

Fishman isn't an anti-bottled water scold. But I am. With apologies to the good people at Poland Springs and Evian, there is something absurd about taking water out of a tap, or a spring somewhere in Maine (or, even worse, Fiji), pumping it into plastic containers — whose construction consumes lots of energy,  chemicals and petroleum —  and then shipping those containers on trucks (more petroleum consumed) to the point of sale, whence a consumer will slug it down and then toss the bottle into the garbage.  Next, that bottle will most likely make its energy-intensive way back to a landfill. The IBWA notes that, last year, only 31 percent of plastic water bottles were recycled.

When we craft lists of money-saving ideas — drop the latte, fill the tires with air, clip coupons — not paying unnecessarily for drinking water should be right at the top. It would be a useful exercise for everyone to chart how much his or her family spends on bottled water over the course of a year. This may not win me any friends at the International Bottled Water Association, but I'm firmly of the opinion that a dollar spent unnecessarily on water is a dollar that could better be spent on something else, such as retirement savings, or my kids' college education, or the sinful prime rib sandwich at Eataly. In an age of limited resources, why squander them on a drink that is essentially free?

In recent years there have been signs that thirsty Americans agree. After rampant growth in the middle of the last decade (sales were up 11.8 percent in 2002 and 10.8 percent in 2005), U.S. consumption and sales of bottled water peaked in 2007. In 2008 and 2009, the volume of bottled water sold fell 1 percent and 2.5 percent, respectively. In dollar terms, 2009's sales were below the figure for 2006. Looking at these numbers, you might think that we have reached Peak Bottled Water (PBW).

But the PBW argument may not, um, hold water, says Tom Lauria, spokesman at the IBWA.  In 2010, as the economy revived, Americans forswore their frugal ways. Citing data provided by Beverage Marketing Corp., Lauria says the volume of bottled water sales grew by 3.5 percent in 2010, completely erasing the declines of 2008 and 2009. When Americans began to feel a little more liquid, in other words, they started paying more for liquid. Says Lauria: "Bottled water is back."