If you’re from the South, the pizza tradition here has usually centered around game night, movie night, study groups, or volunteer dinners, with big boxes lined up on a table sitting out long after we’ve all finished eating. It’s often good, but not really a Southern Fork subject. However, the following discussion is not about that kind of pizza, but something a lot more transcendent, at least if you’re like me and love carbs. Kyle Jacovino of Pizzeria Vittoria in Savannah, Ga. is a dedicated Neapolitan pizza practitioner, and his attention to technique is something I taste in every bite. He honed his Southern cooking chops under famed chefs Linton Hopkins and Hugh Acheson, but Pizzeria Vittoria is all his -- his passion, his sweat equity, and his attention to detail, and he consistently makes some of the best pizza I’ve ever had.