He doubles down on quality, milling his own flour in his basement daily and proudly declaring that he uses no canned products. Lovely’s Fifty-Fifty serves generously topped pies marked by thick puffy crusts and extreme devotion to seasonality. Making a perfect slice of traditional New York pizza is a lot harder than it looks, but Slice Shop is pulling it off. It’s a philosophy that seems to work for them — the restaurant is essentially the standard-bearer for thin-crust pies in Chicago. It was launched in Trenton in 1947 by southern Italian immigrant Alexander "Chick" De Lorenzo; today, Delorenzo’s tradition is upheld by his grandson Sam Amico at the new location in Robbinsville, opened in 2007. The end result? It’s as thin as but less crisp than New Haven's other pies, with a crust that's lighter and airier than the ones you'll find in New York. Those looking to establish a baseline still need to visit Long Island and try it at its birthplace, King Umberto. True or not, this 1933 East Harlem original can claim pizza heritage most only dream of and was reportedly one of Frank Sinatra and Joe DiMaggio’s favorites. Be sure to nominate your favorite pizza in America. At Young Joni, she’s turning out what she calls “neo-Neapolitan pizza” cooked in a copper Le Panyol oven. The salty and satisfying Forbes Waggensense (don’t ask us how they got the name) is a true stunner though with mozzarella, fontina cheese, grana padano, basil, smoked pepperoni and tomato sauce. Loui’s started serving squares in 1977, when longtime Buddy’s chef Louis Tourtois branched out on his own. While the menu is diverse, packed full of treats and utterly compelling we urge you to go with the pizza. Start here. As for the pizza, it’s beyond reproach and sets the standard for Buffalo pies against which all others are judged. Their Sunday-only pop-up was so popular that a full-time pizzeria soon followed. Also, you can add pepperoni for $2 per slice — and you really should. The classic Neapolitan style with its puffy crust and slightly soupy interior is now widespread, while Roman pizza al taglio, which is baked on long rectangular trays, has landed and is quickly proliferating. When he’s on, Di Fara can make a very strong case for being America’s best pizza(both the squares and round pies are equally spectacular). If you’re feeling adventurous, opt for one of the 11 pies under the "Shhhhhh..." header on Bebu’s menu. The word “slabs” doesn’t do these slices justice — a curious hybrid for sure, they’re nowhere as heavy as the gut-bombs most descriptions convey. That may largely be due to Gabriele Bonci, who chose Chicago’s Fulton Market for his first U.S. spot, the eponymous Bonci. Owner Frank Morano, who uses his family’s Sicilian recipes, installed a new gas-fired, brick-lined Marsal & Sons oven to fire up seven signature Neapolitan pies and five styles of square slices. But Flour + Water’s textbook Margherita is amazing. Most notably, the grandma: a square, 12-slice, 16-by-16-inch thin-crust pie topped with mozzarella and plum tomato marinara. You can thank Italian-born founder Umberto Corteo (from Monte di Procida near Naples) and his brother Joe, who opened Umberto’s of New Hyde Park in 1965. Grab a paper plate and use your hands. Options include the CBR, with mozzarella, roasted chicken, bacon, pickled jalapeños, parsley, ranch and an everything bagel crust; and the Meat Fight, with brisket, jalapeños, caramelized onions, pepperoni and homemade barbecue sauce. This is another case where any pie will likely be better than most you’ve had in your life. Buffalo has seen increased attention for its own thick, airy and cheesy style; thin-and-crispy bar pies and the chewy, oblong New Haven style have spread; Detroit, with its thick, rectangular pan pizzas, continues to motor its way onto menus nationwide; and a few determined, energetic joints are even powering a renaissance in New York City slice culture. We start by defining the perfect pie. There’s that classic New York thin-crust style and old-school execution praised at New York’s storied and beloved institutions. That’s right, the Sicilian is the only pizza option (the other menu items include paninis, panzarottis, arancinis and calzones). It shouldn’t be surprising that the folks behind Boulder’s Frasca, one of America’s best restaurants, launched an offshoot that serves some of America’s best pizza.Pizzeria Locale offers 12 “Classics,” (eight red, four white), but you’re probably going to want to build your own from a selection of more than 25 toppings including eggplant, Calabrian chiles, corn, smoked mozzarella, pork meatballs and prosciutto. Tacconelli's is one of Philadelphia’s most celebrated pizzerias, in business since 1946. There are signs, though, that this reputation may be thawing. Here Are The Best Pizza Places In America - Across America, US - The Daily Meal recently released its ranking of the 101 best pizzas in the nation. The Rosa, with red onions, rosemary and pistachios, is especially noteworthy, but the signature Margherita will recalibrate your pizza baseline forever with its simple tomato sauce, fresh mozzarella and basil. Convenient and delicious, pizza is a go-to meal for beach lovers. There are a lot of mediocre slices of pizza in New York. Going strong on the campus of Indiana University since 1973, Mother Bear’s looks like a rustic cabin and has earned legions of fans. The tradition of a thin-crust Milwaukee pie topped with about three to four times more cheese than crust lives on at this Wisconsin icon. If this is your first time, start with a plain tomato pie (no cheese). But there are rules for those who want to assemble their own pie: only three ingredients and no more than two meats per pie. Giovanni Di Palma’s Antico Pizza Napoletanaopened in 2009 and has since established itself among most Atlantans as the city’s best pizza. Published Oct. 22, 2019, at 9:30 a.m. The pizza is simple and classic in style but once folded over and in your mouth you’ll be taken to another planet in terms of flavour profile. He got into the game of opening pizzerias with literature references for names in 1963 when he got involved with Inferno (since closed). The thin crust has a cornicione without much bubble and a thorough sauce layering that’s tangy and not overly sweet or salty. The years have been kind to his legacy at his former spots, but his success has been enshrined at Burt’s Place, which launched in 1989. In 2010, Ann Kim opened Minneapolis’ Pizzeria Lola, a Neapolitan-style pizza shop named for her Weimaraner dog. Their breads and pastas are to die for, but the real star of the show is the pizza which has some of the very best dough in the city. Try to score one of the only 73 Margherita pies made daily using Tony’s award-winning recipe. California's Best Pizza Can Be Found In LA - Los Angeles, CA - Not all pizza is made the same — to try the Golden State's best slice, you'll have to head to 786 Degrees in Los Angeles County. This has all contributed to making it even more difficult than ever to rank the country’s best pizzas, but once again we’ve accepted the challenge and rounded up the 101 best pizzas in America. Choose from the available toppings (sliced meatball, pepperoni, ground sausage, sliced tomatoes, roasted tomatoes, basil, ricotta, mushrooms, onions, peppers, anchovies, black olives and garlic), and you can scratch your name into the walls like the droves before you. They have venues in South Pasadena, Silver Lake and on Melrose Avenue, so you’re never too far from one of their amazing pies. Although this San Francisco restaurant claims to specialize in house-made pastas, its pizza is formidable. Going strong since 1946, Bocce Club was founded by Dino Pacciotti shortly after he returned from World War II. Throw in some amazing salads and a world class wine list, and this is the perfect spot to come with a group of friends. More than 20 pies are available, ranging from The Monet (white sauce, mozzarella, chicken sausage, onions and peppers) to The Divine Swine (pepperoni, ground sausage, local ham and bacon), but you can’t go wrong with The Deluxe, which is topped with pepperoni, sausage, onions, mushrooms and peppers. About a dozen restaurants in town serve this style of pizza, and all are worthy of attention, but it’s best to start your journey at the fabulously old-school Arcaro & Genell, which opened in 1962 and hasn’t changed much since then. Find out where you can get the best pizza near you as voted by PBS fans! We suggest you stick with the Original Bocce Pizza with just sauce and cheese, topped with high-quality pepperoni that curls up into little “cups” and chars slightly as it cooks. There are 14 locations across the Boston, Massachusetts, area, but the original, with its Old World charm, yellow walls, old wooden booths and cramped coziness, is the one to visit. Some of the dishes on the menu are technically perfect, but to miss out on the pizza would be a sin. Cane Rosso owner Jay Jerrier is serving bar-raising Vera Pizza Napoletana-certified pizza in Dallas. In 2009, she took a course with pizza master Tony Gemignani, who became her mentor. Ken Forkish and chef Alan Maniscalco co-founded Ken’s Artisan Pizza in 2006, and there’s been a cultish love for it in Portland, Oregon, ever since. Not Naples, Italy. Establish a baseline with the Old Reliable (house red sauce, mozzarella and pecorino cheese) and then branch out into the One Potato, Two (Yukon Gold and sweet potatoes, gruyere, cream, caramelized onions and rosemary), the popular YOLO (fennel sausage, Nueske’s bacon and pepperoni) or the already-legendary Korean BBQ (short ribs, mozzarella, scallion, arugula, sesame and soy chili vinaigrette). The Roman pizza invasion has landed in America. Since 1975, Joe’s Pizza has served fresh, hot, cheesy slices to tourists and residents alike, making it a truly iconic New York City landmark. Here are some of our favorite pizzas in SoCal that we can’t stop thinking about. NYC’s best new pizza is made by a California surfer dude By Lauren Steussy. the 2020 ranking of America's best pizzas here. Best Pizza in San Diego, California: Find Tripadvisor traveler reviews of San Diego Pizza places and search by price, location, and more. Vito’s does NY style pizza that is served without all the fuss and pomp that so many restaurants insist on. The centerpiece of the casual restaurant is a custom-tiled wood-burning oven, and it’s turning out a roster of pies that changes seasonally based on what’s fresh and local. It’s so popular that lines are long and customers are advised to call ahead to reserve a pie, but most who taste it say it’s worth the effort. If all of that sounds like too much to handle, start with the Spangler: mozzarella, sauce, basil and extra-virgin olive oil. Consider leveling-up your crust for free with sesame seeds, onion, garlic, Cajun spice or Parmigiano-Reggiano. Ask anyone where to go for pizza in Anchorage, Alaska, and you’ll likely be directed to the renowned midtown Anchorage nightlife spot Moose’s Tooth Pub and Pizzeria. You have to taste it to see just how good it really is. The ingredients they source, along with their skilful handling is what makes this place so special. There are still just four pizzas on the menu, and Joe is still using super high-quality ingredients and organic flour to turn out crisp, savory pies with uncooked sauce lending a bright zing. The third-generation, family-owned Hazel Park spot serves quartered, Detroit “red top”-style pies that are said to each have a pound of cheese on each of them. Best Places to Get Pizza in Myrtle Beach. But Rudy’s other son, Rudy Jr., has been just as successful since he opened Pizano’s in 1991. But don’t leave without trying the Rotolo, a crispy pizza dough pinwheel stuffed with house-made mortadella sausage and ricotta crowned with pistachio pesto. Be sure to order at least one other pie; we recommend the naan-like pizza with ember-roasted potatoes, roasted onions and smoked mozzarella. They’ve been around since 2011 and getting more popular by the day. One of Seattle’s best Chicago-style deep dish has an outpost in Phinney Ridge and a sibling, Breezy Town Pizza, in South Seattle. There are 10 standards on the menu that you’ll want to rotate through, including the classic, supreme, and "tie-dye" (vodka, tomato, pesto and fresh mozzarella), but the best one is the vodka pie with fresh mozzarella. This husband and wife team have created a pizza that has the perfect spongey crust and is beautifully charred. It supposedly all started in 1946 at Buddy’s, a neighborhood tavern that’s since become a Michigan institution. The best way to experience what’s been accomplished here is to order the Intero, a bubbly, lightly charred crust topped with tomato sauce, fresh mozzarella, house-made pepperoni, coppa and sausage. Throw in some of the best service in LA and you are onto an absolute winner here. The pizzas here are quintessential New Haven: oblong, just a little charred, thin-crusted, chewy, coal-fired and irresistibly delicious. Legendary pizzaiolo Anthony Mangieri first opened Una Pizza Napoletana in New York in 2004, but in 2008, he closed it down and decamped to San Francisco. The oft-maligned vegetable is joined by fior di latte, garlic, pecorino, smoked pancetta, and olive oil. From New York style to flavored crusts and innovative topping combinations, pizza options are as diverse as our visitors’ tastes. The Cheese Board opened as a small cheese store in 1967, and four years later, the two owners sold it to employees, creating a 100% worker-owned business. Chef-owner Ann Kim’s pizza journey began after college, when she read book after book on pizza-making. But the Nduja with garlic, basil, fresh mozzarella, fontina, red onion, Berkshire ‘nduja (a spicy spreadable salami) and Calabrian chile honey is the must-order. It’s made every conceivable best-of list (many of them tacked on the walls and in the windows), and for good reason. The pizza here would be right at home at one of Brooklyn’s top slice shops: It has a crisp-yet-chewy crust, a well-balanced sauce and just the right amount of cheese. It offers 15 pies with playful names that are part inside joke, part homage and part good-natured ribbing. A wonderful concept and unique idea, but it wouldn’t work without the pizza itself tasting incredible, which it does. The menu … Continue to customize by swapping in goat cheese or feta instead of mozzarella or go with a barbeque sauce base instead of tomato sauce. The menu doesn’t get too inventive, but that’s a good thing. Guests can choose from 24 different pizzas, from the traditional Margherita to more complex pies like the capricciosa with fresh mozzarella, tomato sauce, Italian ham, artichokes, mushrooms and extra-virgin olive oil. Whether you like NY style, Chicago deep dish, Sicilian or Neapolitan, Southern California has a pizza that’s perfect for every craving. 8. (I'm not trying to hate on the Westside. America’s 25 favorite pizza joints Skip to main content The restaurant’s signature is the classic cheese and tomato sauce, but two popular favorites are the Hawaiian pie and the option to get extra meat such as ground beef, ham, bacon and pepperoni. This place is the real deal. Haven’t experienced this thin, crispy-crust style before? Baked in a wood-fired oven, the thin-crust pizza at Flour + Water blends Old World tradition with modern refinement. It’s a delectable white pizza with spinach and chunks of tomato and garlic. The pizzeria was run by the Lombardi family — first by Gennaro’s son, John, then his grandson, Jerry — until it closed in 1984. If you’re feeling adventurous, order a Papa’s tangy original: a mustard pie with a thin layer of spicy brown mustard between the crust and cheese with tomato sauce on top. At pizza master Tony Gemignani’s legendary San Francisco flagship Tony’s Pizza Napoletana, the signature pie is the award-winning Neapolitan. Today it’s run by his son, Jim. First-timer? Started in 1938 by Ludovico Barbati, an immigrant from Torella dei Lombardi (an hour east of Naples), L&B Spumoni began with Barbati learning how to make pizza in a garage, then peddling it in a horse and wagon until setting up at the current spot on 86th Street in Brooklyn. Settebello really goes above and beyond in its efforts to bring authentic Italian pizzas to Salt Lake City, Utah. Yes, John’s of Bleecker is on the tourist rotation, but there’s a reason it’s become a New York City institution. The pies are baked in a wood oven at a sweltering 1,000 degrees, creating a thin and crispy crust, and are then topped with mozzarella plus fresh and regional ingredients. Dom cooks both New York- and Sicilian-style pizza for hungry New Yorkers and tourists willing to wait in long lines and brave the free-for-all that is the Di Fara counter experience. They’re so airy that it’s hard to believe a “hand slab” weighs a full pound (a “half slab” weighs 4 pounds and a “full slab” weighs 8 pounds). With fresh littleneck clams and grated Parmigiano-Reggiano, it’s a beauty. It’s an understatement to say that Grimaldi’s and Juliana’s have history. It’s usually mentioned in the same breath is New Haven legends Pepe’s and Sally’s, but these pies are quite different — heavier, wetter, cornmeal-bottomed and not quite as crisp — and the space is far more modern than its Wooster Street counterparts. When Pizzeria Beddia first opened in 2013, it was a two-man operation – just Joe Beddia and his friend John Walker serving just 40 pies a night, four nights a week, in a cash-only, no-phone, no-bathroom space, with Beddia making every pie. The result is crispy, smoky, tangy, cheesy and delicious, making Grimaldi’s a rare tourist trap that’s actually really good. The only people who knock the concept of Indian pizza are those who haven’t tried it yet (oh, and this guy), but those who have know that SF’s best Indian pizza can be found at Zante. As you wait for the crew to cook your pie, bask in Pizza Brain’s unique ambience, peruse the pizza memorabilia museum (featuring what Guinness World Records called the world’s largest collection of pizza memorabilia) or rummage through its pizza tattoo book for laughs. Scuola Vecchia brings a host of traditional Italian pizzas to Delray Beach, Florida, with options for every pizza lover. So choose wisely from a list of toppings that includes classics like anchovies, red onions, garlic, pepperoni, house-made sausage and basil as well as more interesting options such as house-cured Canadian bacon, cotto salami, arugula, pepperoncini and truffle oil. If you visit, make sure you try the clam pie. Known for its “caramelized crust,” Pequod’s pies earn points for their chewy, quasi-burnt cheese crust that forms the outer edge of this cheesy casserole, adding a welcome degree of texture that probably wouldn’t be necessary if it weren’t nearly an inch thick. There are growler fills, wine, and bottles of liquor to-go as well. What are the essentials? If you’re not an anchovy devotee, opt for the latter and appreciate one of Wisconsin’s pizza gifts to the nation. The Margarita. Just keep in mind that only 73 of these champion pizzas are made each day, so get there early. The pizza is simple and classic in style but once folded over and in your mouth you’ll be taken to another planet in terms of flavour profile. Even though Chris Bianco no longer personally makes every pie that Pizzeria Bianco turns out, the pizzas at this legendary Phoenix, Arizona, restaurant gave the chef his initial claim to fame. The slightly imperfect circles served at New Orleans, Louisiana, classic Pizza Domenica are ringed with light, puffy and black-blistered crusts. The Lou Malnati’s deep-dish comes in four sizes: 6-inch individual (serves one), 9-inch small (serves two), 12-inch medium (serves three) and 14-inch large (serves four). Thankfully, Scarr's doesn't live in the past. So after your wait in line is over, sit down and order something simple: a Margherita made in a coal-fired oven that heats up to about 1,200 degrees and requires about 100 pounds of coal a day. The brainchild of Jonathan Darsky, the former pizzaiolo of the acclaimed Flour + Water in San Francisco, Del Popolo offers eight pizzas, all made with expert precision. And order the barbecue wings (which La Nova popularized in the region) too. La Nova is a Buffalo legend that is celebrating more than 50 years in business. Looking for the most recent list? Papa’s Tomato Pies, established in 1912, is America’s oldest continuously owned, family-owned pizzeria. Bebu doesn’t channel Midwestern tavern-style thin crust. The menu features seven pies with toppings like Yukon Gold potatoes, soft-cooked free-range eggs, smoked prosciutto, truffle cheese and house-made bacon, but you’ll want to try the sweet fennel sausage, roasted pepper and provolone pie. The slice at Rubirosa, which was founded by the late A.J. Two things remain unchanged, however: the crowds and the pizza. The pizza recipe hasn’t changed much: Dough is made from scratch and hand-stretched daily, sauce is made fresh, and the cheese is 100% whole milk mozzarella. It’s served with fresh herbs, pomodoro, two cheeses and extra-virgin olive oil. But at least nationally, it’s never been more clear that the Garden State is the place to go for 'za. The style has made a few inroads in the U.S. from time to time but never truly resonated the way it has over the past few years. This spot specially curates its ingredients. Bigger than the conventional Sicilian and just as thick but wetter and more doughy, Micucci’s slabs may not be authentic Italian, but they feel like an idealized iteration of the focaccia style. If you like spicy stuff, kick things up a notch with homemade Chinese pepper-infused oil. The thin-crust pies, baked in about two minutes and inspired by the co-founders’ visits to Europe, are known for their tangy, orange-red sauce, featuring heat and savory notes as well as a style that, as the name of the restaurant states, is more artisanal than traditional. A cash-only throwback in Boston’s North End, it started as a bakery in 1965 and took on its current form in 1974. By now, most pizza lovers know what a grandma pie is, but for the uninitiated, it has a square crust that is thinner and denser than Sicilian style, with a crisp chewiness. You have them to thank for this light, thin, crispy-chewy pie with a crushed tomato sauce and a scattering of mozzarella. i was raised in California. You’ll have a hard time choosing between the offerings, all made in a Pavesi pecan-wood-fired oven. As the saying goes, "Even bad pizza is pretty good." These days, the menu features almost 40 pizzas with names just as creative as its topping combinations. Which is good news because Triple Beam in Highland Park is the best pizza in LA. Pizzeria Mozza, attached to the main restaurant, offers a variety of Italian specialties from antipasti to bruschetta, but the Neapolitan pizzas steal the show. Among them, you’ll find the signature Apizza Amore: a Margherita pie with capicollo (cured pork shoulder) that has a spicy kick offset by the somewhat sweet mozzarella and balanced sauce. The restaurant is constantly winning awards, picking up national press coverage and they even have their own cook book. EVO, which stands for "extra virgin oven," offers fresh, wood-fired Neapolitan pizza made with seasonal and local ingredients like produce from South Carolina farmers. Pizza is cooked in a coal-fired brick oven the same way it's been done there since 1929. Among the specialty pies, the Milano (mozzarella, ricotta, pecorino Romano and garlic) is a white pie worth noting. No matter the size, make sure one of your picks is the Malnati Chicago Classic: a casserole-like pizza made with Lou's lean sausage, some extra mozzarella and vine-ripened tomato sauce on buttercrust. Established in 1934 as State Street Pizza, Modern is known for its oil-fueled brick oven (one of the last in the country) that still puts out pizza in the same thin-crust style. Some are now claiming that that Chicago is not just a deep-dish cliché but rather America's greatest pizza town. First-generation Italian-American brothers Bobby and John Zaffiro opened Zaffiro’s in its present location in 1956, and the restaurant is still family-owned, run today by Bobby’s son. Razza opened just across the Hudson River from New York in Jersey City, New Jersey, in late 2012, and it quietly became locally renowned for its wood-fired pizzas prepared by chef-owner Dan Richer, who was a semifinalist for the James Beard Rising Star Award. 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