We sent our National Burger Critic Kevin Alexander on a year-long Burger Quest, which took him to 30 cities and saw him consuming 330 burgers. However, the can’t-miss pizza here is the award-winning grandma pie cooked in cast iron pan. The Regina with mozzarella di bufala, pecorino romano, and basil is an absolutely classic choice. Read on to find out which pizza place offers the best bite for your buck… Domino’s Its 14-inch pies are darker, crackle-crunchy rimmed affairs with a wide range of toppings and a more New York-meets-Neapolitan look. The menu at Zoli's in Addison, Texas, has a spirit of experimentation and commitment to quality that you don’t find everywhere. BBQ Bacon Cheeseburger Pizza Ooni Pro. It’s best to top your pizza let it cook then add the shredded mozzarella cheese and bake until melted. They taste so good because the dough is kept nice and simple: sourdough crust made with 200-year-old starter, organic Caputo four, sea salt, water, and extra virgin olive oil. As a 40 year resident of the state…those are the two best I’ve had and it’s not even close. From the heavyweight names, to the up-and-coming chains, to the stalwarts of American pizza-making, these are the very best … Suffice it to say, no matter your pizza denomination, we believe the following qualities are essential: a nuanced sauce, neither too sweet nor too salty (assuming that the pie has sauce); quality, well-distributed cheese (assuming that it has cheese); quality, sensibly combined toppings; a flavorful, savory crust; and, perhaps most importantly, a judicious, well-balanced and pleasing ratio of sauce, cheese, toppings and crust that maintains a structural integrity no matter the style. In the 40-some years since, it’s become an institution. Though, if you do have leftover pizza… In a town with an increasingly overwhelming amount of restaurant choices, Harry’s Bishops Corner is a constant favorite, most recently earning “best pizza in West Hartford” honors in … They use only local ingredients, including housemade cheeses and specially-bred hazelnuts. The only thing stopping this place from becoming a national destination is its location in the deep Bronx. The chain's menu features a variety of pizzas, sub sandwiches, salads, sides, and desserts. Santarpio's, which opened in 1903, sticks to its traditional roots when it comes to its famously chewy and satisfyingly wet slices. The thin crust has a cornicione without much bubble and a thorough sauce layering that’s tangy and not overly sweet or salty. 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. Young Joni opened its doors in November 2016 and was immediately hailed as one of the country’s top new restaurants. Order at the counter, grab a cocktail and get ready to dig into some of the best pizza in America. The name Burt Katz is just about as synonymous with pizza as you can get in Chicago. It’s a pizza-lover’s haven, a clean, rustic space that resembles a barn but puts out a pie to rival Naples’ finest. We thought we’d share the 50 best pizzas from every state in the country – our Big 7 team has searched high and low for the family pizzerias, the hip newbies and the old classics. And if there’s a doughnut on the menu, get that for dessert. These are thin-crust, oblong pizzas about a foot long, light but with structure, cooked in a 600-degree applewood-burning stone oven and imbued with serious soul. This pizza capital even has its own pizza language — you order by the color, the cut and the tray. The Cabin has been serving hand-tossed pizza to the locals of Bath for over 40 years, and shows no sign of losing its reputation as the best pizza in all of Maine. A cash-only throwback in Boston’s North End, it started as a bakery in 1965 and took on its current form in 1974. It is the best pizza stone for oven as it can withstand a temperature of up to 2000 Degrees Fahrenheit. 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. You can thank the fact that they spread a thin layer of cheese along the outer part of the crust where it darkens against the side of the pan. Monza uses imported San Felice wheat flour, Neapolitan yeast and filtered, pH-balanced water to develop its version of the most traditional-style pizza possible. If this is your first time, opt for Steve’s Original Sicilian-Style Pie, topped with tomato sauce, mozzarella, provolone, oregano and olive oil. 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. Thick and mega-cheesy, they also do frozen pies so you can enjoy them at home. It’s not pizza in any other traditional regional American sense, nor can you say it’s precisely Italian. 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. Gennaro Lombardi opened a grocery on Manhattan’s Lower East Side in 1897, and in 1905, he started selling tomato pies wrapped in paper to Italian Immigrant workers. These are wide crust pies, liberally sauced and topped and not uniform. The pies here have everything you want: charred dough, rich passata and the best Italian toppings. Going strong on the outskirts of St. Louis, Missouri, since 1956, Frank & Helen’s was founded by Frank Seitz, his wife, Betty and his sister, Helen, and it hasn’t changed much in the intervening years. This spot’s most famous pie may perhaps be the Green Monster, topped with pesto, fresh mozzarella, feta, zucchini and kale. The slightly imperfect circles served at New Orleans, Louisiana, classic Pizza Domenica are ringed with light, puffy and black-blistered crusts. It’s best eaten hot out of the oven, as it loses some of its appeal once it cools and the cheese congeals. LBK has quickly emerged as one of the Valley’s best pizza destinations, thanks in no small part to the family-friendly space and kind staff. Expect a line outside the door for these thick, cheesy, saucy, completely over-the-top Sicilian slices. The pepperoni curls up so that it’s crispy and salty amid the cheese and pools of tangy-sweet sauce dribbled on top. One on the other side of I-95 in West Haven, there is Zuppardi's, which has been open since 1934. All photos by Andy Kryza. The dough includes a secret ingredient of honey, that brings it to a whole new level. Opening in Boston’s North End in 1926, Regina Pizzeria has some serious cred. A true classic that will stand the test of time. check out the 50 best burgers in the USA. To come up with the best pizzas in America, we research the newest, best places, then build a survey of great pizzas from around the country — nearly 1,000 pizzas in total were considered in 2019. Pizza is cooked in a coal-fired brick oven the same way it's been done there since 1929. Thin, New Haven-style, counter-stretched pies are served at Wicker Park pizzeria Piece. Why go to Southern Italy when you can find the same flavours in Little Rock? Get ready for the feast of the year! Only one type of pizza is available daily, and the toppings change every day. Nowadays, however, it’s almost difficult to remember there was once a time when getting to this great pizza joint was considered a trek. Bebu doesn’t channel Midwestern tavern-style thin crust. Some home pizza makers prefer the pizza stone made out of clay to mimic the environment of brick ovens. These picture-perfect slices are unique in their own right: a honeycomb cornicione edge with ample bubbling, that dusty Roman marble statue finish on the edge and a mottle of cheese and sauce that almost seems painted onto the surface. Sometimes only a big loaded pie will do the trick, and there’s no better spot than Husson’s. Published on 1/14/2014 at 11:00 PM. Bubbling cheese, fragrant salamis and a great crust. They say baseball is the ultimate American pastime but we're pretty sure it's actually frozen pizza. The 25 extra topping choices and five types of cheese also allow customers to construct a towering feast of their own. 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. It supposedly all started in 1946 at Buddy’s, a neighborhood tavern that’s since become a Michigan institution. Opened in Coney Island in 1924 and still going strong through fire, flood and urban blight, Totonno’s serves as a perfect representation of the bridge between the Neapolitan style brought over from the Old World and today’s omnipresent New York slices. First-timer? The pizza scene in New York has grown by leaps and bounds since Una Pizza last graced its shores, but the consensus is that Mangieri’s classic Neapolitan-style pizzas are just as good as they’ve always been — especially the Margherita, with its puffy cornicione, bright and acidic sauce and creamy high-quality buffalo mozzarella. Pizza just how it should be. Yes, John’s of Bleecker is on the tourist rotation, but there’s a reason it’s become a New York City institution. From the heavyweight names, to the up-and-coming chains, to the stalwarts of American pizza-making, these are the very best and the very worst of what the country has to offer. Pizza Rock is one of the 14 pizzerias California pizza king Tony Gemignani owns (four of which are in Nevada), and it doesn’t skimp on pizza preparation. In NYC, Motorino offers 15 spirited pies, including one with cherrystone clams, another with stracciatella cheese and Gaeta olives, and one with cremini mushrooms, fior di latte cheese, sweet sausage and garlic. These are the kind of pizzas you want to eat every single weekend – and when they’re as good as Duca’s, we won’t blame you if you do. There are now six Pizano’s locations, all known for serving equally good thin and deep-dish pizzas. Detroit’s signature square pizza style is like a Sicilian slice on steroids. But its most well-known creation is the Avalanche featuring barbecue sauce, mozzarella, provolone, cheddar, red onions, blackened chicken and bacon — which happens to pair perfectly with the house-brewed, assertively hopped Broken Tooth Fairweather IPA. And it doesn’t look like much has changed since. They also do an intriguing low GI dough that has 24 grams of protein and is “low carb” – very LA. Made out of cordierite, the stone absorbs and transfers heat evenly, enabling even cooking. Some would say this is the only existing place where you can get a proper and authentic coal-oven slice in the universe, given that its founder Pasquale "Patsy" Lancieri supposedly opened Patsy's after working with the godfather of New York City pizza, Gennaro Lombardi. Haven’t experienced this thin, crispy-crust style before? ZAZA Fine Salad & Wood-Oven Pizza Co – Little Rock – Arkansas, 6. ZAZA does perfect pies cooked in a wood oven. You don’t expect restraint in a city known for deep dish, but that’s what owners Bill Carroll and Dave Bonomi advise at their coal-oven Neapolitan pizzeria, CoalFire. Salt Lake City’s hippest pizza parlour takes pride in its focus on thoughtfully sourcing ingredients – locally when possible. There are also people who are wrong. … When you visit, keep in mind that while Sally's staff have been known to admit that Pepe’s clam pie is better, the tomato pie here (tomato sauce, no cheese) has the original beat. The “house” slices that chef-owner Frank Tottolomondo serves are essentially perfect with dollops of flavorful sauce atop the cheese instead of the other way around. Although this San Francisco restaurant claims to specialize in house-made pastas, its pizza is formidable. Pies range from plain cheese to topping combinations like potato and rosemary or chimichurri and vodka sauce. Copyright © 2020 Big Seven Media | They place Sicilian Style pepperoni underneath their famous Wisconsin Brick cheese for a fantastic flavour punch. They have fryers (or at least, some locations do) so their wings turn out way better than the baked wings at other pizza … 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 menu consists of a variety of options but includes spectacular combos like a pie that pairs sausage with garlic, ground beef and onions. Classic toppings and a generous portion of cheese makes this one of the best in the biz. They sold their first restaurant, Buddy’s Rendezvous, in 1953 (look for it further down this list) and purchased a bar in East Detroit, now called Eastpointe, where they continued serving their signature pizzas, which soon became known as “Detroit-style” pies. Jay Langfelder ran one of Buffalo’s most popular food trucks before opening Jay's Artisan Pizza in 2017. They doubled down and have already inspired a handful of imitators in New York. Their pies are all made by hand and then cooked in a seriously hot wood fired oven to give them that perfect crust. Metro Pizza has maintained that same tradition of handcrafted pies with dough made fresh daily and superior ingredients since 1980. If you really feel like splashing out, there’s Roseland’s “most elite pie,” the Ponsinella, which is loaded with lobster, shrimp and scallops and can cost $65 at market price. Even better, though, are his squares, which are airy and chewy and cooked until the cheese begins to caramelize. 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. Jet's is one of the best places to build your own pie, offering four types of crust, five kinds of sauce, eight crust flavors, 10 meats, 10 veggies, and four cheeses. The oft-maligned vegetable is joined by fior di latte, garlic, pecorino, smoked pancetta, and olive oil. Today, it's a Portland, Maine, icon, serving “slabs” of American-interpreted Sicilian-style pizza that are baked and set on shelves. Guido’s Original New York, Boise, Idaho, 23. It’s lighter-than-air but still has a great crust and a weighty enough bottom that the slices don’t get floppy. These countertop toaster ovens will do a dandy job. Micucci Grocery was opened in 1949 and has been family-operated ever since. Their White Clam pizza is famous country-wide and has topped many a list of the best pizza in the States. San Marzano tomatoes, basil, fior di latte cheese and extra-virgin olive oil. These aren’t strict Neapolitan pizzas — Jay uses ingredients like California tomatoes instead of San Marzanos — but if you’re looking to trade Buffalo’s signature “cup-and-char” pepperonis for some nice “leopard spotting,” you won’t find anything more legit. Rich tomato sauce, doughy crusts and creamy mozz combine for a pizza you’ll be dreaming about long after the last slice is gone. Pies are. The view here is an extra bonus. Marco’s Pizza Deals. 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. New Haven pizza (or as the locals call it, “apizza,” pronounced “ah-BEETZ”) fans should feel right at home at Roseland Apizza — the décor echoes that of the famous Sally’s of Wooster Street. […] finding the best burgers, pizza and coffee in each state, it’s time for a deliciously meaty tour of America. These rankings exclude any frozen pizzas that are limited to specific stores, like Target's … When assembled, the pizza is as close to perfection as possible. There are seven red pies and six white ones, including a playful take on Hawaiian style and another that features homemade ranch dressing. Start out with a 1957-Style Pizza Extra Thin (14-inch round), or the popular Sicilian pizza — or just ask Al to make you his own spontaneous creation. Metro Pizza founders John Arena and Sam Facchini’s grandparents settled 50 yards from Lombardi’s in NYC, and their parents’ first jobs were feeding coal into the bakery ovens where Sicilian pizzas were made for the neighborhood’s immigrant families. You can’t go wrong with their Margherita D.O.P, made with San Marzano tomato sauce, basil, garlic, scamorza, mozzarella di bufala, pecorino romano. Owner and Winston-Salem native Peyton Smith has pulled out all the stops on his quest: He’s imported a wood-fired Stefano Ferrara oven from Italy, he makes his dough daily from Italian flour and ages it for up to 72 hours, he’s created his own canned tomato blend for his sauce, and he tends to the pies as they char and bubble — never for more than 90 seconds — in an 850-degree oven. It’d do great for a quick pizza fix, but it won’t leave a major lasting flavor impression. Di Fara is the best pizza I've had in NYC. Just remember: No credit cards, no reservations, no slices, and no delivery. Just go when it first opens on a weekday and the wait shouldn't be too long. The restaurant bakes six pies in wood-burning ovens and on grills over hardwood charcoal fire. This low-key pizzeria does Italian style, thin-crust pies as well as pizza by the slice. They’ll ship half-cooked frozen pies anywhere in the country. 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. Some are now claiming that that Chicago is not just a deep-dish cliché but rather America's greatest pizza town. Prepare to […], […] has always been a favourite food for people all over the world (check out our list of the 50 best pizzas in America), from a simple slice to more traditional Italian […], […] is a city brimming with wonderful food options but San Diego Pizza is one dish in particular that is a must-try while you’re here. They follow the strict guidelines Associazione Verace Pizza Napoletana (VPN), so you know for sure that you’ll get an authentic Neapolitan pie here. The Big Apple took second place overall in the battle for the best foodie city in the US, but it took the No. And it’s so popular that there are now additional locations in Fort Worth, Austin and Houston. When you go, order the one with housemade sausage. 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. However, you really can’t go wrong with any other pie, such as the Patate, which is topped with olive oil, thin-sliced potato, mozzarella, cheddar, bacon, chives and sour cream. Eugene’s has been in the same location for almost 60 years. That principle is what dominates the followers of the Baking Steel. Best overall I'd say Domino's. They use only local ingredients, including. Both made for smashingly successful pizza parties (not a single slice left!). With fresh littleneck clams and grated Parmigiano-Reggiano, it’s a beauty. The family-owned Vito & Nick’s has been serving up thin-crust pizzas to Chicago residents since 1946 when they added them to their family’s tavern menu. 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. They’ll. It’s super chill here and they also do pizza by the slice, so you can stop in for a bite to eat or go the full hog with a pie. Today, the chain seems to be achieving Giammarco's goal around the globe — Marco's Pizza is now a fast-growing chain with over 900 locations across 35 states and four countries. Pizza Delicious was founded by a couple of New York-native Tulane grads who couldn’t find a proper New York-style slice shop in The Big Easy. Not only has Richer perfected his crust — it’s crisp from end to end and its inside is soft with a complex flavor — but he’s also meticulous about his toppings, which he sources locally. It’s all about the simplistic beauty of the Margherita here, as ingredients are so good that this pizza is an instant classic. Their Sunday-only pop-up was so popular that a full-time pizzeria soon followed. 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