Food writer Alan Richman named his 25 best pizzas in GQ magazine for June and Bob & Timmy's in Providence checked in at No. 5 with the Spinach and Mushroom Pizza. Made with freshly sauteed Mushrooms, spinach, garlic, olive oil with Parmesan, Romano and feta cheese ($13).

Richman wrote: "The crust appeared too skinny to be interesting, but it seemed about the best flatbread I'd ever eaten. The vegetable toppings were remarkably fresh, and it occurred to me that freshness is something we rarely think about when contemplating what pizza we admire. The pie I loved most had three cheeses, the dominant one being feta, which adds tang and saltiness."

Al Forno also made the list at No. 18 for the Grilled Pizza with Roasted Eggplant ($19.95). Richman said "Al Forno's grilled pizzas are more than legends; they're beauties."

He wrote: "The pie was assembled with two cheeses, mild and creamy Bel Paese plus sharp and salty Pecorino Romano; dabs of impossibly delicious tomato sauce intensely flavored with eggplant; flecks of parsley for color; and shreds of mild, bright scallions that added a feathery texture."

On his blog, Richman rated the Top Ten Pizza Cities and there Providence emerged at No. 5 after New York, San Francisco, Detroit and Chicago and before L.A., New Haven, Philadelphia, Phoenix and Boston. He credited Providence with inventing the grilled pizza.

I knew the story was coming because last winter, Richman Emailed me to ask about the state's best pizza. He was familiar with Al Forno, of course, and told me he planned to take his Boston-based girlfriend there on the next Saturday night. I raved about Bob & Timmy's (and a few other spots) but also mentioned how pizza strips are another Rhode Island only phenomenon. That is a fact he also mentioned on his blog.