Hudson Valley Magazine January 2013

There’s something in the water: The Hudson Valley’s water supply makes a real difference in New York-style pizza crust

Neighborhood hangout: Tony’s Pizzeria — the Valley’s second-oldest pizza parlor — still serves the same traditional pies

Which is better: thin-crust or thick-crust pizza?

Does pizza cooked in a brick oven really taste better? Chef Giovanni Scappin gives us the scoop

The grandaddy of pizza establishments in the Hudson Valley, Aloy’s Italian Restaurant opened in Poughkeepsie in 1929

Here’s a breakdown of the most popular pizza parlor names in the Hudson Valley

With a little help from readers, we scoured the Valley‘s pizzerias to find toppings that were top-notch

The holidays are history, but you don’t have to hunker down under a blanket until spring. From festivals and workouts to shopping and brunch, we’ve collected great ways to enjoy winter in the Valley

Beautiful in blue: The hottest colors of 2013 are the cool shades of blue. Here are five great finds to keep your home on-trend

Glazed
 over: A Beacon couple takes interior 
design to a whole new level 
with their unique handmade tiles