Top 50 Pizzas in the US- Compilation of the Best

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If you are a pizza lover and you want to embark on a pizza-tasting journey all over America, where would you go? Do you already have an idea of where to find the best pies in the continent? Well, we would like to help you out there. We came up with this article that will give you 50 of the best pizzas in the US you can ever find. They may not be all there is to America’s best pizzas, but you can be sure that they will be part of your checklist on what pizza to eat before you die.

1. The Melanzane from the Regina Pizzeria in Boston

<p>It may now sport some 20 locations, but the original <a href=""><strong>Regina Pizzeria</strong></a> has been a local hotspot since 1926 when it opened in Boston’s North End. Pizzas are made from dough with an 80-year-old family recipe, sauce, whole-milk mozz, and natural toppings with no preservatives or additives, and all cooked in a brick oven. They offer a variety of nearly 20 different pies, some made in a more traditional manner, while others, like the St. Anthony’s pizza with Regina sausage, sausage links, roasted peppers, and garlic sauce, are unique. But the pie singled out by Regina as their most popular was the Melanzane, which features homemade ricotta, a light, yet spicy marinara (seasoned with a hint of aged Romano), red onions, basil, Pecorino Romano, eggplant, oregano, and their aged whole-milk mozzarella, which Regina’s claims gives their cheese factor its distinctive flair.</p>

Boasting of already 20 branches, Regina Pizzeria originally started in the North End of Boston and has been a local favorite since 1926. They are known for their Melanzane pie, which comes with whole-milk mozzarella, homemade ricotta, Pecorino Romano, a spicy yet light marina (seasons with aged Romano), basil, oregano, and red onions.

2. The Brussels Sprouts of Motorino in NYC

<p>Some spaces are cursed. Others? Blessed. When Anthony Mangieri <a href=""><strong>shuttered Una Pizza Napoletana at 349 East 12th St. </strong></a>and headed west, Mathieu Palombino took over the lease, renamed the space <a href=""><strong>Motorino</strong></a>, and the East Village pizza scene hardly skipped a beat. Motorino offers a handful of spirited pies, including one with cherry stone clams; another with stracciatella, raw basil, and Gaeta olives; and the cremini mushroom with fior di latte, sweet sausage, and garlic. But contrary to every last fiber of childhood memory you hold dear, the move is the Brussels sprouts pie (fior di latte, garlic, Pecorino, smoked pancetta, and olive oil), something both Hong Kong natives and Brooklynites can now attest to since Palombino opened (and moved and reopened) his <a href=""><strong>Asian</strong></a> and <a href=""><strong>Williamsburg </strong></a>outposts in 2013.</p>

Known for its diverse pizza offerings like the one with cherry stone clams or the one with cremini mushroom, sweer sausage, fior di latte, and garlic or the pie with Gaeta olives, stracciatella and raw basil, Motorino is a place on the East Village that changed the pizza scene forever. However, they are best known for the Brussels Sprouts, which os loaded with fior di latte, smoked pancetta, Pecorino, garlic, and olive oil.

3. The Tomato Pie of De Lorenzo’s in Robbinsville, NJ

<p><a href=""><strong>De Lorenzo’s</strong></a> serves up some serious tradition with their pies — some 67 years' worth. While the Trenton location closed in 2012, the tradition (<a href=""><strong>that started in 1947</strong></a>) lives on in the newer Robbinsville location. Customers can top their small or large tomato pies by selecting from a range of different toppings including anchovies, artichokes, spinach, sausage, and pepperoni. De Lorenzo’s also offers a clam pie, albeit one with tomato sauce. New Haven pizza purists, beware! You may want to stick with their signature tomato pie (mozzarella and tomato sauce).</p>

De Lorenzo is known for sticking to the traditional tomato pizzas. Although you can choose from such toppings as clams, artichokes, anchovies, sausage, spinach, and pepperoni, their signature pizza is their tomato pie, which simply comes with tomato sauce and mozzarella.

4. The Margherita of Pizzeria Bianco in Phoenix, AZ

<p>"There’s no mystery to my pizza," Bronx native Chris Bianco was <a href=""><strong>quoted as saying in The New York Times</strong></a>. "Sicilian oregano, organic flour, San Marzano tomatoes, purified water, mozzarella I learned to make at <a href=""><strong>Mike's Deli</strong></a> in the Bronx, sea salt, fresh yeast cake and a little bit of yesterday's dough. In the end great pizza, like anything else, is all about balance. It's that simple.''</p><p>Try telling that to the legions of pizza pilgrims who have made trip to the <a href=""><strong>storied Phoenix pizza spot</strong></a> he opened more than 20 years ago. The restaurant serves not only addictive thin-crust pizzas but also fantastic antipasto (involving wood-oven-roasted vegetables), perfect salads, and homemade country bread. The wait, once routinely noted as one of the worst for food in the country, has been improved by Pizzeria Bianco opening for lunch, and <a href=""><strong>the opening of Trattoria Bianco</strong></a>, the pizza prince of Arizona’s Italian restaurant in the historic Town & Country Shopping Center (about 10 minutes from the original. This is another case where any pie will likely be better than most you’ve had in your life (that Rosa with red onions and pistachios!), but the signature Marinara will recalibrate your pizza baseline forever: tomato sauce, oregano, and garlic (no cheese).</p>

There are so many things to love about the pizzas that came from the genius of Bronx native Chris Bianco. But, if you have to get down to the nitty-gritty about everything, then you’d like to stick to their Margherita pizza with its tomato sauce, fresh mozzarella, and basil.

5. The Nana’s Pizza of Varasano’s in Atlanta, GA

<p>What is it with these computer guys turned pizzaiolos? Like <a href=""><strong>Paulie Gee</strong></a>, who has characterized himself as having “masqueraded as a computer geek,” Bronx-born software engineer Jeff Varasano found a passion for pizza that led him down a saucy, bubbly road to pizza stardom. The beneficiary has been Atlanta, where Varasano has made a well-documented six-year stab at recreating his version of the <a href=""><strong>Patsy’s</strong></a> pizza, which has credited with changing his life. The fact that the pizza isn’t quite Patsy’s-esque isn’t a bad thing. There’s a much taller cornicione, one featuring a shard-thin exterior that gives way to pliant air pockets and a soft underlying crust, which means more textural variation with each bite. <a href=""><strong>Varasano's</strong></a> serves eight specialty pizzas, and two traditional pies: the Margherita di Bufala, or "Nana's," which is the house special: mozzarella and San Marzano tomato sauce with a “secret blend of herbs” and the suggested sweet roasted red peppers.</p>

Although Varsano’s offer two traditional pizzas as well as eight specialty pies, they are best known for their house special, which is the Margherita di Bufala or “Nana’s”. It comes with a divine blend of San Marzano tomato sauce, mozzarella, and a special mixture of secret herbs and spices.



6. The Cheese Pizza of Patsy’s in East Harlem, NY

<p>Some would say that 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 <a href=""><strong>Patsy's</strong></a> after working with the godfather of New York City pizza Gennaro Lombardi. True or not, this 1933 East Harlem original can claim pizza heritage most only dream of, and was reportedly one of Sinatra and DiMaggio’s favorite joints. Still, the original location is one of the most underrated and un-hyped pizza classics in the city. It’s a curious thing given the history and quality, though there are some caveats. The pizza at Patsy’s is so thin, and relatively short (in context with most other New York slices), that you can easily scarf down six slices while standing at the counter. That’s what you’ll want to do by the way — there’s something about the pizza at Patsy’s where it’s miraculous right out of the oven, but just as exponentially unimpressive if you let it wait. This move here is to order the plain cheese, eat, and repeat — do not reheat.</p>

Touted as the only remaining place where you can get genuine coal-oven pizza, Patsy’s offer thin crust pies that you can literally scarf down in seconds. They are best known for their simple yet flavorful plain cheese pizza that you can’t get enough of.

7. The Italian Bomb of Modern Apizza in New Haven, Conn.

<p>Established in 1934 as <a href=""><strong>State Street Pizza</strong></a>, <a href=""><strong>Modern's</strong></a> coal-fired brick oven puts out pizza in the same thin-crust style. It's likely that you'll hear it spoken about as the place "the locals go instead of <a href=""><strong>Pepe's</strong></a> and <a href=""><strong>Sally's</strong></a>." That may be so. The atmosphere is great — wood paneling, friendly servers, a clean feeling — but it doesn't play third-string just because it's not on Wooster. Modern's pies are a little topping-heavy with less structural integrity. Given the focus on toppings, the iconic Italian Bomb is the pie to try: bacon, sausage, pepperoni, garlic, mushroom, onion, and pepper.</p>

Certified as the State Street Pizza in 1934, Modern’s is known for their thin-crust pizza that are usually a bit heavy on the toppings. They are especially known for their legendary Italian Bomb, which comes with sausage, bacon, pepperoni, mushrooms, garlic, peppers, and onions.

8. The Thin Crust Pizza of Star Tavern Pizzeria in Orange, NJ

<p>The bar pie. In the annals of all things pizza, it is perhaps one of the most underrated styles. The maligned proponents of the pile-it-on philosophy behind deep dish pies get themselves bent out of shape when Chicago’s signature style gets besmirched, but there doesn’t seem to be a similar geographic identification attached to this much more nuanced, reserved, and minimalist approach to pizza. It’s a shame, save that it makes bar pie bastions like <a href=""><strong>Colony</strong></a>, <a href=""><strong>Eddie’s</strong></a>, and <a href=""><strong>Star Tavern</strong></a> in Orange, N.J. even easier to like, and selfishly, to eat at without battling a crowd. Owned and operated by the Vayianos family since 1980, “The Star” is run by former attorney Gary Vayianos, whose kitchen turns out super-thin, crispy, to-the-edges-with-the-sauce toppings, with a sauce and cheese ratio that delivers as much as you need and not more than the structural integrity can handle. </p>

The Star serves what is commonly known as the bar pie. And, in the language of this pizza place, these are crispy, super-thin pizzas that are loaded with sauce, cheese and toppings that reach its edges.

9. The Kesté Pizza of Kesté in NYC

<p>"This is it. New York’s #1," <a href=""><strong>notes Kesté’s website</strong></a>. And yes, that’s actually what the restaurant’s name <a href=""><strong>Kesté</strong></a> means in Neapolitan dialect: "This is it." Hard to argue it doesn’t belong in the conversation. See, this is the place you take Italians, better yet Neapolitans, or anyone who has lived in Italy and experienced its pizza culture, when they ask for demonstrations of New York’s Neapolitan pizza culture. It’s a recurring scene that has been played out time after time: They sidle in skeptically, protest, complain, critique the menu, décor, the oven, you, and then they see and taste Roberto Caporuscio’s pizza. They catch themselves, begrudgingly and not out of politeness, noting that it is quite close to the real thing — fine, at least better than they could have imagined it could be in America.</p><p>It elicits that reaction for a reason; Caporuscio was born and raised on a dairy farm in Pontinia, Italy, an hour outside Naples. He’s the U.S. president of the <a href=""><strong>Association of Neapolitan Pizzaiuoli </strong></a>(APN — Association of Neapolitan Pizza Makers), the Italian governing body that teaches the 150-year-old art of Neapolitan pizza-making, and certifies adherence to authentic procedures. Pizza at Kesté has that signature chewy crust, the soft, slightly soupy middle, the right balance of quality ingredients. Close your eyes and you’re almost transported to the back alleys of Naples that almost refuse to let go. And while you may not want to share it with your traditional-minded Italian friends, the eponymous pie with tomato sauce, buffalo mozzarella, prosciutto di Parma, arugula, Gran Cru, and olive oil takes the restaurant’s name proudly, and doesn’t let it down.</p>

Known for pies with their signature chewy crust, Kesté’s titular pie comes with buffalo mozzarella, tomato sauce, prosciutto di Parma, Gran Cru, arugula, and olive oil. This pizza bears the pizzeria’s name with pride and has never let it down ever.

10. The Salsiccia of Pizzeria Delfina in San Francisco, CA

<p>San Francisco’s Mission may have changed quite a bit over the past decade, but <a href=""><strong>as Chronicle restaurant critic Michael Bauer noted</strong></a>, Mission visionaries and <a href=""><strong>Pizzeria Delfina</strong></a> owners Craig and Anne Stoll haven’t lost a step even as they’ve expanded their empire. Not only is it "as popular as ever," he noted, but also, "the food is still among the best Italian-inspired fare in the city." Pizzas are inspired by Craig’s memories of the New York-style pies from his youth and pizza from Naples’ best pizzerias. The menu features eight "Neapolitan-inspired," thin-crust pies and two daily-changing specials. You’ll be intrigued by options like the Panna (tomato sauce, cream, basil, and Parmigiano), and look out (!) a cherrystone clam pie with tomato, oregano, and hot peppers. But your first move should be the Salsiccia: housemade fennel sausage, tomato, bell pepper, onion, and mozzarella.</p>

Although Pizzeria Delfina offers eight “Neapolitan-inspired” thin-crust pizzas and two specials that change daily and come with such choices as the cherrystone clam pie and the Panna, the first thing you should try here is its Salsiccia pie. It is loaded with the house-made fennel sausage, bell peppers, tomatoes, mozzarella, and onion and is guaranteed to provide your taste buds a cacophony of flavors.



11. The Pepperoni Pizza of Lucali in Brooklyn, NY

<p>Take a pinch of <a href=""><strong>Di Fara’s</strong></a> Dom DeMarco, add a dash of the murals of <a href=""><strong>Gino’s of Long Beach</strong></a>, stretch the amount of un-sauced classic Coney Island <a href=""><strong>Totonno's</strong></a> crust a bit wider, add in a few intangibles, and you may just be getting close to the pizza experience that Mark Iacono has become famous for in his Carroll Gardens pizzeria <a href=""><strong>Lucali</strong></a> since opening it in 2006. The crust has that classic New York thin-crust style with whispers and echoes of the old-school execution praised at the city’s most storied and beloved institutions past and present. Eating a pizza in the warm, softly lit environs of Lucali, you wonder how Iacono magically and mysteriously inherited from Gennaro Lombardi pizza primogeniture. Iacono, who survived a serious stabbing a few years ago <a href=""><strong>that left him as late as last year with no feeling in about 50 percent of his body</strong></a>, hasn’t seemed to slow down, continuing to draw crowds and fans at the original Brooklyn spot, and is <a href=""><strong>experiencing the same accolades</strong></a> in his much <a href=""><strong>newer Miami location</strong></a>.</p>

Touted to serve the best pizzas in New York, Lucali is known for its traditional New York style of pies with thin crusts and flavorful toppings. If you are unsure what to get here first, start with the pepperoni. You will be delighted at the crispiness of the pepperoni and how the meat perfectly blends with everything else on the pie.

12. The Sausage Pie of Louie and Ernie’s in Bronx, NY

<p>You hear plenty of people tell tales of their outer borough travels to <a href=""><strong>Di Fara</strong></a> in Brooklyn, but the Bronx deserves its own pizza tales, and <a href=""><strong>Louie and Ernie’s</strong></a> may just be up to the task of making this borough the pizza destination it deserves to be recognized for.</p><p>Consider that <a href=""><strong>just a few years ago Adam Kuban wrote on the pizza blog Slice</strong></a> that the sausage and onion pie at Louie and Ernie’s is “the pizza to haunt your dreams.” Yes, it’s that good. The sausage comes from the S&D Pork Store just blocks from Crosby Avenue, and is applied in generous, juicy, fennel-spiked chunks barely held in place by copious amounts of melted cheese.</p><p>Of course, after you try the sausage pie (sausage, tomato sauce, and mozzarella) you need to taste the wet-hot, messy creamy ricotta-ripping masterpiece that is the Louie & Ernie’s white pie.</p>

Nothing beats Louie and Ernie’s sausage pie. The sausage comes in juicy chunks spiked with fennel, applied liberally on the pizza, which is basically covered in generous amounts of tomato and melted mozzarella. If you want more, then maybe you would like to try the creamy ricotta white pie that might look messy, but is insanely good.

13. The Deep Dish with Sausage and Pepperoni of Pequod’s in Chicago, Ill.

<p><a href=""><strong>Pequod’s</strong></a> originator Burt Katz moved on from this endeavor after just a few years to take a break before opening a new pizza stalwart in 1989, Burt’s Place, but the years have been kind to his legacy. Pequod’s deep dish pizza, known for its “caramelized crust,” takes pride in the chewy, crusty, quasi-burnt cheese crust that forms along the outer edge of this cheesy casserole, adding a welcome degree of texture that probably wouldn’t be necessary if it wasn’t nearly an inch thick. But it is. And it does add that texture. And 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. </p>

Aside from its copious toppings of sausage and pepperoni, Pequod’s deep dish pizza is popular for its “caramelized crust”. This is the crusty and chewy cheese crust that has burnt to an extent that adds a welcome level of texture to the entire pie. Once you’ve tasted it, you will never forget the experience.

14. The Margherita Pizza of Roberta’s in Brooklyn, NY

<p>Say <a href=""><strong>Roberta's</strong></a> is in the new class of restaurants that has fanned the flames of the Brooklyn vs. Manhattan debate, call it a great pizza joint, recall it as a frontrunner of the city's rooftop garden movement, and mention that <a href=""><strong>Carlo Mirarchi was named a Best New Chef by Food & Wine</strong></a>, and you'd still be selling it short. Roberta's is in Bushwick, six stops out of Manhattan on the L, and it’s one of the city's best restaurants (it even serves one of the city’s hardest-to-score tasting menus). In Bushwick! Pizza may not be the only thing at Roberta’s, but its Neapolitan pies are at the high end of the debate about the city's best (and <a href=""><strong>according to an interview with the blog Slice</strong></a>, inspired another great pizzeria on this list, <a href=""><strong>Paulie Gee’s</strong></a>). Yes, some of them have names like "Family Jewels," "Barely Legal," and after disgraced New York City mayoral candidate Anthony Wiener, "Carlos Danger," but you can afford not to take yourself seriously in an environment where Brooklyn hipsters and everyone else tolerate each other when your pizza is this good. As much as the Amatriciana and the Bee Sting (when Roberta’s goes mobile) may tempt, the Margherita (tomato, mozzarella, basil) is Roberta’s pizza Lothario.</p>

If there is a pizza in Roberta’s that will seduce you and make you stay until the end, it is their classic Margherita. Although it only comes with the traditional toppings of tomato, mozzarella, and basil, they have found a way to make their pie in a way that once you taste it, you will always look for it, no matter where you are.

15. The Margherita of Juliana’s Pizza in Brooklyn, NY

<p>It can truly be tiring to explain the <a href=""><strong>Grimaldi’s</strong></a>-<a href=""><strong>Juliana’s</strong></a> thing, so the best tack anyone can really take when it comes to this deep-seated pizza saga is to just go to both places, preferably one after another on the same day, when there’s plenty of time to explain the New York pizza genealogy behind the two intertwined spots, and taste the history yourself. Following is the abbreviated version in one sentence: After learning from his uncle Pasquale (Patsy) Lancieri, who in turn had learned from Gennaro Lombardi, Patsy Grimaldi opened a place called Patsy’s in DUMBO in 1990, whose name he changed to Grimaldi’s before selling it to a customer who lost the lease to the original space, which he then reopened as Juliana’s (named for his mother, Maria ”Juliana” Lancieri Grimaldi) serving the same pizza he started the place with. Sigh… ignorance, bliss, and all that. These days, the lines may be longer at Grimaldi’s (ranked higher on this year’s list), but ironically, <a href=""><strong>those looking for the authentic Grimaldi’s experience</strong></a> really should be hitting up Juliana’s where the crust has gained a reputation among some for being more crisp and airy with more complex flavor. </p>

In Juliana’s, it is not merely the toppings that lend flavor to its traditional Margherita pizza. They are also known for their crust, which is said to be airy, crispy, and replete with a complex flavor, you would always look for.



16. The Lamb Sausage Pizza of Gjelina in Los Angeles, CA

<p>This Venice neighborhood spot serves Italian favorites to diners hanging out on the trendy Abbott Kinney Boulevard. The menu ranges from charcuterie and cheese to oysters, and includes an impressive wine list, but the pizza is what draws crowds. <a href=""><strong>Gjelina</strong></a> offers a roster of crispy, thin-crust pies as well as thoughtfully conceived dishes prepared using market-fresh ingredients and house-made sausages, including a lamb sausage featured on an unsauced pizza with confit tomato, rapini, Pecorino, and Asiago.</p>

Although they offer Italian favorites and an excellent wine list, its their pizzas that draw the crowd. The best seller of their crispy thin pies is the lamb sausage with its un-sauced crust laden with confit tomato, Pecorino, rapini, and Asiago.

17. The Pepperoni Pizza of Antico Pizza Napoletana in Atlanta, GA

<p><a href=""><strong>Antico Pizza Napoletana</strong></a> may only be open a few years, but that doesn’t mean anything when it comes to discussions about the best pizza in Atlanta. Giovanni Di Palma’s Antico is generally considered by most Atlantans as the city’s best pizza, and many of them would argue it’s among the top in the country. And it’s difficult to argue, as their classic pepperoni with a thick puffy crust and cheesy center might just be one of the best pizzas you’ve ever tasted.</p>

Generally known as serving Atlanta’s best pizza, Antico’s does indeed serve the best classic pepperoni pie with its cheesy center and thick puffy crust.

18. The Margherita Pizza of Flour + Water in San Francisco, CA

<p>Although this San Francisco restaurant claims to specialize in house-made pastas, their pizza is formidable. Baked in a wood-fired oven, the thin-crust pizza at <a href=""><strong>Flour + Water</strong></a> blends Old World tradition with modern refinement, according to chef and co-owner Thomas McNaughton. Pizza toppings vary depending on what’s in season, making each dining experience unique, but Flour + Water’s textbook Margherita is amazing. Heirloom tomatoes, basil, fior di latte, and extra-virgin olive oil… if only the simplicity implied by the restaurant’s name could be duplicated in pizzerias across the country.</p>

They may be known for their pasta, which are made in-house, they also have the best pizzas in San Francisco. Their traditional Margherita is the one to beat though, with its heirloom tomatoes, fior di latte, basil, and extra-virgin olive oil.

19. The Diavola of Spacca Napoli in Chicago, Ill.

<p><a href=""><strong>Spacca Napoli </strong></a>stands out from the rest of the Chicago pizza pack due to its unique take on Neapolitan-style pizza. <a href=""><strong>The restaurant has garnered a laundry list of accolades</strong></a>, from the <a href=""><strong>2013 Michelin Bib Gourmand Award</strong></a> to a <a href=""><strong>95 percent "like" rating on Zagat</strong></a>. The pizza is consistently applauded for its authenticity, as owner Jon Goldsmith travels to and from Naples regularly to study the flavors of the region. The menu differentiates pizze rosse (made with traditional red sauce, tomatoes, and topped with olive oil) from the pizze bianche (made without red sauce and topped with olive oil). Customers can dine on the prosciutto e rucola, bianca con bufala, diavola, or salsiccia when they're looking for an expertly prepared pie, but this year’s featured pie noted as the thing to order is the Diavola (blended San Marzano tomatoes, mozzarella di bufala, spicy salami, basil, Calabrian chili powder, extra virgin olive oil). Questo è tutto ciò che serve!</p>

Chicago might be known for its deep dish pizzas, but Spacca Napoli stays true to the origins of the Neapolitan-style pizza, albeit adding their unique twist to it. One of their best sellers is the Daviola with its blended San Marzano tomatoes, spicy salami, mozzarella di bufala, Calabrian chili powder, basil, and extra virgin olive oil. It is to die for!

20. The Regina Pizza of Paulie Gee’s in Brooklyn, NY

<p>With a love for pizza, little formal training, no high school diploma, a career he has characterized as having "masqueraded as a computer geek," <a href=""><strong>and a fear of becoming Shelley Levene from Glengarry Glen Ross</strong></a>, Paulie Giannone struck out into the unknown, to Greenpoint, Brooklyn. He ventured there before Girls, before the condos, in a time when the dream of a two-bedroom, two-bathroom apartment a 10-minute walk from the subway to Manhattan on the Polish word-of-mouth, no-lease real estate wire still went for less than $2,000.</p><p>This backyard do-it-yourselfing pizza passionista put it all on the line and earned every kind word he’s gotten. Greenpoint still isn’t much to look at, but <a href=""><strong>Paulie Gee’s</strong> </a>is a pizza lover’s haven, a clean, rustic space that looks like a barn but puts out a pie to rival every Naples memory you’ve had or dreamed of having. There are some 19 pies to choose from, all great in their own right and featuring clever names and great topping combinations — In Ricotta Da Vita, Ricotta Be Kiddin’, and the Luca Brasi (no anchovies) — but when The Daily Meal checked in with the pizzeria, the Regina was the pie noted as their signature: mozzarella, tomatoes, Pecorino Romano, olive oil, and fresh basil. And panelists agreed that Paulie’s Regina well deserved a top spot among America’s 10 best pizzas.</p>

From their menu of almost 19 pizzas comes their signature pie, the Regina. It comes laden with tomatoes, mozzarella, Pecorino Romano, fresh basil, and olive oil. It is definitely one of the ten best pizzas in the whole of America.




21. The Clam Pizza of Franny’s in Brooklyn, NY

<p><a href=""><strong>Franny’s</strong></a> isn’t just a Brooklyn pizza spot that opened in 2004, it’s one of the Brooklyn restaurants that helped generate the critical mass of passion that was necessary to create the Brooklyn versus Manhattan restaurants debate. This local spot run by husband-and-wife owners Andrew Feinberg and Francine Stephens (veterans of Savoy), who <a href=""><strong>New York Magazine once called</strong></a> "as committed to the <a href=""><strong>Chez Panissean</strong></a> tenets of local, sustainable agriculture as they are to the venerable tradition of artisanal pizza-making," is the restaurant darling of Brooklyn (it was also just named by The New York Times as one of <a href=""><strong>the 12 best restaurants in New York for wine</strong></a>). And even though they’ve moved across the street, expanded from 32 seats to more than 100, and opened another restaurant (<a href=""><strong>Marco’s</strong></a>), Franny’s quality and passion for food — and pizza — hasn’t waned a bit. Want to have some fun? Start a conversation at the restaurant about which of the 12 pizzas on the menu is best. It will be a heated debate. What’s certain is that the clam pie, not a style New York is known for mind you, with chiles and parsley, is one of New York City and America’s best.</p>

Although New York is known to serve its own regionalized style of the Neapolitan pizza, Franny’s go beyond that to serve something that may not be traditional, but is equally good. A perfect example of this is their clam pie with its chilies and parsley. Definitely, one of America’s and New York’s best.

22. The Bruschetta of John’s of Bleecker, NYC

<p>Yes, <a href=""><strong>John's of Bleecker</strong></a> is on the tourist rotation, but there's a reason this place has become an institution. Pizza is cooked in a coal-fired brick oven the same way it's been done there since 1929. You can choose from their available toppings (pepperoni, sausage, sliced meatball, garlic, onions, peppers, mushrooms, ricotta, sliced tomato, anchovies, olives, and roasted tomatoes), and you can scratch your name into the walls like the droves before you, but what you can't do is order a slice. Pies only, bud. And in this case, you’re going with the Bruschetta: mozzarella, diced Roma tomatoes marinated in olive oil, fresh garlic, and basil (no sauce).</p>

John’s of Bleecker has become a pizza institution with their coal-fired pies that come with such toppings as sausage, pepperoni, sliced meatball, mushrooms, peppers, ricotta, sliced tomatoes, onions, garlic, olives, roasted tomatoes, and anchovies. However, the best of them all is the un-sauced Bruschetta, which comes with diced, olive-oil marinated Roma tomatoes, mozzarella, basil, and fresh garlic.

23. The Cheese Pizza of Joe’s, NYC

<p><a href=""><strong>Joe's Pizza</strong></a> is as synonymous with New York City as the Statue of Liberty or the Empire State Building. The infamous shop has placed in nearly every best pizzas list, including <a href=""><strong>GQ's Top 25 Pizzas</strong></a>, Shecky's Best in New York, and New York Magazine's Best Pizza in New York. The key to Joe's success is their traditional New York City-style pizza with thin crust, great sauce, and just the right ratio of cheese, sauce, and crust (just a bit less of the first two). Since 1975, Joe's has served tourists and residents alike, making it a truly iconic New York landmark. Everyone has a favorite slice joint, but if the city were to have just one (though now there’s an East Village location, too), this would be it. (<a href=""><strong>Read an interview with Salvatore Vitale of Joe’s as he talks red pepper flakes</strong></a>.)</p>

Joe’s Pizza is identifiable with New York as the Empire State Building. It has been serving pies since 1975 and is known for their classic New York City-style of pizza, which comes with a thin crust, a flavorful sauce, and the right amount of cheese. As such, their best seller is actually just the basic Cheese Pizza. It might be simple enough, but its tastes pack a wallop you cannot imagine, until everything is melting in your mouth in one beautiful symphony.

24. The Sicilian of Santillo’s Brick Oven in Elizabeth, NJ

<p>What can you say about Al Santillo? Santillo may be the least well-known great pizza tradition curator in America, the gatekeeper to three generations of pizza-making and one of the most unique pizzerias in America. The man has tomato sauce running through his veins. Al Santillo’s grandfather, who had long made focaccia for his family at home, decided to try it as a business in 1950. "He wanted to keep the place open in the evening and make a little more money, so he started making pizza," his grandson Al has noted. "In 1957, he bought the brick oven I use now." It’s an oven Al says is called a low-arch, one whose every brick was cut by hand, and which he insists, "permits infinite possibilities in temperature and character."</p><p>Pizza infinity is difficult to conceive, but <a href=""><strong>Santillo’s</strong></a> is something you just have to experience for yourself. You can only do takeout from Al's living room — it houses the massive cathedral-like oven that requires a 20-foot-long peel to retrieve the pizzas. And be prepared to order by the year — <a href=""><strong>Al preserves every pizza style he can for posterity</strong></a>. They range from the 1940 Genuine Tomato Pie (no cheese) to the 2011 San Marzano "Tomatoes Over the Cheese" Pizza. But there are other intriguing options like Lasagna Pizza, thin-pan, Roman-style, Italian bread, and an <a href=""><strong>off-the-menu</strong></a> grandpa pie as well. Start out with a 1957 Style Pizza Extra Thin (14-Inch Round), or the popular Sicilian pizza, or just ask this quirky, pizza-possessed master make you his own spontaneous creation.</p>

Aside from their 1940 Genuine Tomato Pie that has no cheese or their 2011 San Marzano “Tomatoes Over Cheese” Pizza, Santillo’s also offer such choices as Lasagna Pizza, which is out of this world. However, if you really want to know what the pizza place is made of, then you have to start off with the world-famous Sicilian. Your being able to taste this is an experience no words can ever describe.

25. The Margherita of Una Pizza Napoletana in San Francisco, CA

<p>When Anthony Mangieri, pizzaiolo for the East Village’s <a href=""><strong>Una Pizza Napoletana, closed</strong></a> in 2009 "to make a change," move west, and <a href=""><strong>open somewhere</strong></a> he could get "a chance to use his outrigger canoe and mountain bike more often," it was the ultimate insult to New Yorkers. You're taking one of the city's favorite Neapolitan pizzerias, defecting to a temperate climate, to people who denigrate New York's Mexican food? So you can canoe and mountain bike? Traitor! Good for Mangieri, and good for San Franciscans, who with <a href=""><strong>Una Pizza Napoletana </strong></a>inherited one of the country's best Neapolitan pies (if only Wednesday through Saturday, 5 p.m. until they're "out of dough"). </p>

The Margherita may be simple and classic enough, but coming the maker of the one of America’s best Neapolitan pies, you can be sure that the flavor is definitely one that you will be looking for over and over.



26. The 2Amys Pizza of 2Amys in Washington, D.C.

<p>Once upon a time, the District of Columbia was a pizza dessert, a land where khaki-wearers bided their time until the fortunes tied to two-, four-, or six-year cycles became clear, resigning themselves to late-night calls to Domino’s and hoping <a href=""><strong>Manny & Olga’s</strong> </a>wouldn’t turn them off eating pizza ever again. They suffered locals’ love for <a href=""><strong>Ledo’s</strong> </a>and watched with frustration as Adams Morgan’s jumbo slices edged increasingly close to the half-smoke as becoming synonymous with one of the city’s signature dishes. Thankfully, those days are over. And <a href=""><strong>2Amy’s</strong></a> is part of the reason.</p><p>2Amys’ membership in the D.O.C (Denominazione di Origine Controllata) means its pizzaiolos adhere to the guidelines of what the Italian government deems a pizza should be. When you bite into one of their pizzas, you know that you are getting a quintessential traditional pie. Their menu is broken up into D.O.C pizza offerings, stuffed pizzas, and more traditional, but uncertified options, but panelists voted the namesake pie (tomato sauce and mozzarella) number 47 on this list of the 101 best pizzas, better than a good number of pizzerias in New York.</p>

2Amys’ brought the pizza age to the District of Columbia and if you will get to taste its namesake pizza, with only tomato sauce, mozzarella, and basil on it, you will understand why.

27. The Apizza Amore of Apizza Scholls in Portland, OR

<p><a href=""><strong>Apizza Scholls</strong></a> has some of the best pizza in Portland, and some have argued, north of San Francisco — and that’s using an electric oven! <a href=""><strong>But they do have some guidelines for patrons </strong></a>interested in composing their own topping combinations on their 18-inch pies: only three ingredients, and no more than two meats per pie. So choose wisely from a <a href=""><strong>list of toppings </strong></a>that, in addition to classics like anchovies, red onions, garlic, pepperoni, sausage, and basil, includes capicollo, house-cured Canadian bacon, cotto salami, arugula, jalapeño, and pepperoncini. Heads-up: bacon is "not offered for build your own toppings." If you aren't up to building your own pie, there are 10 classics to choose from, including the signature Apizza Amore: Margherita with capicollo (cured pork shoulder). The signature Amore features a spicy kick offset a bit by the somewhat sweet mozzarella and balanced sauce. That’s amore!</p>

Although they allow patrons to choose their own topping combinations on their 18-inch pizzas, they do have 10 classic pies on the menu and these include their signature Apizza Amore: Margherita laden with capicollo or cured pork shoulder. The pie has a spicy kick to it , which is somehow balanced by its sweet mozzarella sauce. You will fall in love with it, for sure.

28. The Special Pizza of Zuppardi’s in New Haven, Conn.

<p><a href=""><strong>Frank Pepe's</strong></a>, <a href=""><strong>Sally's Apizza</strong></a>, <a href=""><strong>Modern Apizza</strong></a>, and <a href=""><strong>Bar and the Bru Room</strong></a> round out<strong> <a href="">New Haven’s big four pizza names</a>, </strong>but there's a lesser-known pizzeria on the other side of I-95 in West Haven that has been around almost as long: <a href=""><strong>Zuppardi's</strong></a>. Zuppardi's has its own take on Connecticut's renowned thin-crust style. It’s as thin as, but less crisp than, New Haven's other pies, with a New York City crust that's lighter and airier than the ones you'll find in Gotham. The difference is in the edge, which is charred in places, and is thicker all around. The signature pie is the Special, topped with mozzarella, mushroom, sausage, and marinara, but there are two other pies worth noting: the market price, freshly-shucked littleneck clam pie (there’s a cheaper and quicker clam pie, but why would you want that?) and a wet and juicy escarole and bean white pie, which features garlic and interspersed bites of crisp and wet escarole and soft bean. All good Italians know that escarole and bean soup is a great winter savior. Here, you get that on a pie. Salud.</p>

With its own take of the thin-crust style pizza Connecticut is known for, Zuppardi’s pizzas come with a crust that is thicker, crispier, and slightly charred in places. Their signature pie is the Special, which comes with sausage, mozzarella, marinara, and mushrooms.

29. The White Clam Pizza of Frank Pepe in New Haven, Conn.

<p>If you want to discuss the loaded topic of America's best pizza with any authority, you have to embark on a pilgrimage to this legendary New Haven pizzeria. <a href=""><strong>Frank Pepe</strong></a> opened in Wooster Square in New Haven, Conn., in 1925, offering classic Napoletana-style pizza. After immigrating to the United States in 1909 at the age of 16 from Italy, Pepe took odd jobs before opening his restaurant (now called "The Spot," adjacent to the larger operation). Since then, Pepe has opened an additional seven locations.</p><p>What should you order at this <a href=""><strong>checklist destination</strong></a>? Two words: Clam pie ("No muzz!"). This is a Northeastern pizza genre unto its own, and Pepe's is the best of them all — freshly shucked, briny littleneck clams, an intense dose of garlic, olive oil, oregano, and grated Parmesan atop a charcoal-colored crust. The advanced move? Clam pie with bacon. Just expect to wait in line if you get there after 11:30 a.m. on a weekend.</p>

One of the authorities of pizza in New Haven having opened in 1925, Frank and Pepe is known for their clam pie. This pizza genre is Northeastern in origins and Pepe’s is at the helm of it all with their own charcoal-colored crust pie laden with freshly shucked clams, grated Parmesan, oregano, garlic, and olive oil. On a weekend though, you need to really stand in line for your turn, if you get to the pizzeria after 11:30 AM.h

30. The Daily Offering of The Cheese Board in Berkeley, CA

<p><a href=""><strong>The Cheese Board</strong></a> gets pizza lovers in Berkeley lining up outside and sitting down on the grass median between traffic. That has to be some good pizza, right? You bet. And the whole idea behind Cheese Board is cool, too. But you probably know the story by now: Cheese Board opened as a small cheese store in 1967, and four years later, the two owners sold it to their employees, creating a 100-percent worker-owned business of which they remained a part. Cheese Board's pizza program started in 1985. During shifts, employees "started making pizzas for [them]selves by cutting off hunks of extra sourdough baguette dough, grabbing favorite cheeses from the counter, and throwing on vegetables from the market next door." After regular hours on Fridays, they started serving one vegetarian pizza, using fresh ingredients, and unusual cheeses atop of a thin, sourdough crust. What’s the best pie to get? Whatever they’re serving that day. <a href=""><strong>Just make sure to go enjoy it under the sun on the median</strong></a>.</p>

We can never say what best pizza to get from The Cheese Board because they only serve one type of pizza every day and they are usually out-of-this-world delicious. So, what to get again? You’ll just have to wait and see and enjoy the median sun.



31. The Mozzarella, Sausage, and Garlic Pizza of Santarpio’s in Boston, Mass.

<p>The local favorite has already seen its fair share of fame after winning the Best Pizza in New England award from Boston magazine seven times in the last 20 years, including last year. <a href=""><strong>Santarpio's</strong></a>, which opened in 1903, sticks to their traditional roots when it comes to their infamous slightly-chewy, and satisfyingly wet slices. Their menu consists of a variety of options, but also includes a list of customers' favorite combinations, like a pie that pairs sausage with garlic, ground beef, and onions, and even "The Works": mushrooms, onions, peppers, garlic, sausage, pepperoni, extra cheese, and anchovies. If you’re a first-timer, order Santarpio’s most popular pie: mozzarella, sausage, and garlic.</p>

Santarpio’s, which first opened in 1903, is known for their traditional pizzas with their widely-popular wet yet slightly chewy pie slices. Although they have lots of different choices for their patrons, the most famous is the mozzarella, sausage, and garlic. It’s so unbelievably good, you’d get a second slice in a matter of minutes.

32. The Margherita of Grimaldi’s in Brooklyn, NY

<p>Being able to do the mental gymnastics intrinsic to understanding the history behind one of New York City — er, Brooklyn’s most storied pizzerias isn’t required for you to enjoy a slice of its famous pizza, but we have a few minutes while you wait in line anyway, so here it goes:</p><p>Gennaro Lombardi opened what’s generally regarded as America’s first pizzeria. He supposedly trained Pasquale (Patsy) Lancieri who opened the first <a href=""><strong>Patsy’s in East Harlem</strong></a>. His nephew Patsy Grimaldi opened his own place, also called Patsy’s, in Brooklyn’s DUMBO neighborhood in 1990 (he’s said to have also learned his craft from Jerry Pero, son of Anthony Totonno Pero, who founded <a href=""><strong>Totonno’s</strong></a> —that’s another story), but was forced to change the name of it to Grimaldi’s after his uncle died and his aunt sold the Patsy’s name to a corporation. Three years later, Patsy sold the Grimaldi’s at 19 Old Fulton St. to Frank Ciolli, whose two children expanded the Grimaldi’s brand to nearly 40 restaurants in the Tri-State Area and Midwest. But Ciolli lost the lease to the original space and had to move into a larger former bank building right next door on 1 Front St. That’s when Patsy came out of retirement and swooped into the original Grimaldi’s space to open <a href=""><strong>Juliana’s</strong></a>.</p><p>Here’s what it comes down to: Patsy Grimaldi, whose pizza lineage goes back to family members being trained by Gennaro Lombardi, is making pies at a restaurant called <a href=""><strong>Juliana’s</strong></a> in the original Grimaldi’s space, and <a href=""><strong>Grimaldi’s</strong></a> is right next door.</p><p>With that all said, you’re just about at the front of the line to get inside (remember: no credit cards, no reservations, no slices, and no delivery!). So sit down and order something simple: a Margherita pie made in a coal-fired oven that heats up to about 1,200 degrees and requires about 100 pounds of coal a day. It’s crispy, it’s smoky, it’s tangy, cheesy, and delicious, and when you’re done, you can go next door to Juliana’s, which just missed making this year’s list of 101 best pizzas in America. When you check it out, weigh in on whether Patsy was robbed.</p>


A Margherita is probably one of the simplest pies ever created. However, most of the time, it is not the pie ingredients, but how it was cooked that matters. In Grimaldi’s, your Margherita is going to be tangy, smoky, crispy, super delicious, and undoubtedly one of the best.

33. The Montanara Starita of Don Antonio by Starita in Atlanta, GA

<p>Bringing<a href=""> <strong>more than 50 traditional and contemporary-style Neapolitan pizza pies</strong></a> crafted with homemade mozzarella, renowned Neapolitan pizza chefs Roberto Caporuscio and Antonio Starita have joined forces at<a href=""> <strong>Don Antonio by Starita</strong></a> on the west side of Midtown in New York City, and now, in Atlanta as well. There, wood-fired Neapolitan pizzas are made with homemade mozzarella and a lesser-known style, the Montanara Starita, is made using a combination and technique that was created by Starita more than 10 years ago and has started being emulated by other pizza makers: the pizza dough is flash-fried. That’s right, it’s fried, then topped with Starita’s signature tomato sauce and smoked buffalo mozzarella, then fired in the oven.</p>

Home of wood-fired Neapolitan pies made with mozzarella, Don Antonio by Starita is also known for their Montanara Starita, which comes with dough that is flash-fried, laden with the signature tomato sauce of Starita and  and smoked mozzarella mozzarella di bufalo, before being fired in the oven. You can be sure that it gives out a taste you’ve never had before.

34. The Squash Blossoms, Tomato, Burrata Mozzarella, and Tomato Sauce Pie of Pizzeria Mozza in Los Angeles, CA

<p>Renowned baker and chef Nancy Silverton <a href=""><strong>teamed up with</strong></a> Italian culinary moguls Mario Batali and Joe Bastianich to open <a href=""><strong>Osteria Mozza</strong></a>, a Los Angeles hot spot where the famous clientele pales in comparison to the innovative, creative fare. The pizzeria, which is attached to the main restaurant, offers a variety of Italian specialties, from antipasti to bruschetta, but the Neapolitan-style pizzas steal the show. Their list of 21 pies ranges from $11 for a simple aglio e olio, a classic cheese pizza, to $23 for a more unique pie with squash blossoms, tomato, and burrata cheese — a delicious and simple pizza that transports through the quality and nuance of its ingredients. So it’s no surprise that Batali and Bastianich have taken a stab at duplicating the success of this model pizzeria, opening in <a href=""><strong>Newport Beach</strong></a>, <a href=""><strong>Singapore</strong> </a>(!), and <a href=""><strong>San Diego</strong></a>.</p>

With a menu that contains 21 pizza choices, Mozza offers simple pies like the classic cheese or the aglio e olio to the more unique ones like their renowned squash blossoms pie with tomatoes and burrata mozzarello on dough slathered with tomato sauce.

35. The Prince Perfection of Prince Street Pizza in New York, NY

<p>If you’re looking for the first <strong><a href="">Ray’s pizza</a></strong> (not the Original Ray’s, Famous Ray’s, Original Famous Ray’s or any other iteration of Ray’s) on Prince between Elizabeth and Mott, don’t bother. The famed pizzeria of 27 Prince Street opened in 1959 by Ralph Cuomo, a member of the Luchese crime family, <a href=""><strong>closed in 2011 after a dispute with the landlord</strong></a>. While losing a piece of New York City’s pizza history (Ray may have been in the mob, but the pies were perfection all the way up to his death in 2008), you can take comfort in the pizza continuity that has soldiered on in the space since <a href=""><strong>Prince Street Pizza</strong></a> started serving their “SoHo Squares” in 2012. Owner Frank Morano, who grew up on slices at Ray’s and uses his family’s Sicilian recipes, installed a new gas-fired, brick-lined Marsal & Sons oven in the half of the space that used to be Ray’s take-out slice shop to fire up seven signature Neapolitan pies and five styles of square slices. There’s the thin-crust Mercer Margherita, the Spicy Spring featuring pepperoni, and the cheeseless Broadway Breadcrumb. But you’ll want to start with their simple mozz and sauce signature square. “No other square can compare.” </p>

Home of the “Soho Squares”, Prince Street Pizza offers five choices of their square slice pizzas as well seven signature Neapolitan-style ones. You can go for the pepperoni-topped Spicy Spring, the thin-crust Mercer Margherita, and the cheese-less Broadway Breadcrumb. However, if you really want to get to know their best seller, then go for the Prince Perfection with its simple mozz and sauce signature square pie. You can definitely say that “no other square can compare”.



36. The Popeye of Co. in New York, NY

<p>Located in the heart of Manhattan’s Chelsea neighborhood, <a href=""><strong>Co.</strong></a> (pronounced Company) opened in 2009 in a competitive pizza market. With nearly a dozen different restaurants at every corner, Co. was up against stiff competition. But its quality pies had more than just staying power. Jim Lahey, owner of <a href=""><strong>Sullivan Street Bakery</strong></a> (which has <a href=""><strong>previously been featured on this list</strong></a>), opened Co. to offer his spin on Roman-style pizza to Chelsea residents, while focusing on the communal dining experience. Co. serves traditional options but also pies with flare. Take for example the signature Popeye: Pecorino, Gruyère, mozzarella, spinach, black pepper, and garlic, which layers salt and chew, bite and green, and just a little edge. Perhaps the only thing better is when Lahey goes egg. In which case, order two.</p>

Co., which you should say as Company, can be found in heart of the Chelsea neighborhood in Manhattan. Aside from serving traditional pizza choices, it also offers ingenious pie creations you don’t want to miss out on. A great example of this is their signature Popeye pizza. Topped with Gruyère, Pecorino, mozzarella, black peppers, spinach, and garlic, it comes in layer of chewy and salty goodness with some green and bite as well just a bit of edge. It is something to look forward to, here.

37. The Cheese Pizza of Little Vincent’s in Huntington, NY

<p>If you don’t think there’s any good pizza on Long Island, you’re not looking in the right places. There are plenty of great pies — pilgrimage-worthy pies, in fact. And one of them is on the North Shore in one of the island’s best towns for food, heck, given the bustling restaurant scene, bookstore, and independent movie theater, one of its best towns, period. Little Vincent’s has been named to Long Island’s best of lists for years, but hasn’t gotten much love nationally… <a href=""><strong>until recently</strong></a>.</p><p>The joint near the corner of Main Street and New York Avenue doesn’t suffer for business. It’s nearly impossible to score a booth around dinnertime during the week. Forget weekends. Be warned: <a href=""><strong>Little Vincent’s</strong></a> is a tangy, saucy pie with a crispy bottom and a bit of a flop, but in a good way.</p><p>There’s a thin crust, a very light, puffy cornicione that has a strong crunch and gets beautiful bubbles, and they do not skimp on cheese. In fact, cheese is one of the reasons Little Vincent’s has started getting national attention. Little Vincent’s "Cold Cheese Slice," a fistful of cold cheese served on top of the hot piece of pizza, is a practice brought to Huntington by college students returning home to Long Island from school in Oneonta in upstate New York. It’s actually really good, and not a gimmick (<a href=""><strong>read more for why</strong></a>), but don’t be distracted by novelty, the regular cheese pie (and the pepperoni for that matter) are reason enough to visit.</p>

If you are looking for a tangy and saucy pizza with a bottom that’s crispy and offers a bit of flop, then Little Vincent’s is the way to go. You can get the “Cold Cheese Slice”, which is basically cold cheese placed atop hot pizza or you can get their house favorite, which is simply the regular cheese pie that is always reason enough to drop by this place.

38. The Vodka Pizza of Rubirosa Ristorante in New York, NY

<p>A few years ago, the buzz among the New York City pizza cognoscenti was around <a href=""><strong>South Brooklyn Pizza</strong></a>, <a href=""><strong>Motorino</strong></a>, <a href=""><strong>Roberta’s</strong></a>, and <a href=""><strong>Paulie Gee’s</strong></a>, among others. These days, Motorino, Roberta’s, and Paulie Gee’s make up the old guard of pizza newcomers who have set the standard, and South Brooklyn Pizza has gone to that big cardboard box in the sky. The checklist Manhattan pizzeria that has seemed to come up time and again in have-you-been yet conversations over the past few years is now <a href=""><strong>Rubirosa</strong></a> in Nolita, a spot opened by former <a href=""><strong>Esca</strong></a> cook Angelo (A.J.) Pappalardo who learned how to make a super-thin crust, and barely-there cornicione at the age of 12 at his father Giuseppe's Staten Island restaurant, <a href=""><strong>Joe & Pat's (#33 on this year’s list)</strong></a>. The slice at Rubirosa (which New York Magazine reported was named for a Florence, Italy restaurant whose owners named it after international playboy Porfirio Rubirosa) is the kind that inspires cross-section marveling and sets the stage for game-changing pizza paradigm shifts. Those who consider the city’s average thick crusts the New York baseline finally understand the nuance of pizza. This is one of the few places you can walk into and ask for a stracciatella pie , which is impressive enough, and there are 10 standards on the menu that you’ll want to rotate through including the classic, supreme, and "tie-dye" (vodka, tomato, pesto, fresh mozzarella), but the pie the restaurant singled out to us, and the one panelists voted up very high on this year’s list for the first time was the vodka pie with fresh mozzarella.</p>

One of the places you can go to where you can order a stracciatella pie, Rubirosa Ristorante has 10 standard pies on their menu, which include the classics, supreme, and the “tie-dye”, which basically vodka, pesto, tomato and fresh mozzarella. However, if they only have one pie that you have got to try, then that is their vodka pizza with fresh mozzarella. They are so good, you won’t want to leave.

39. The Mashed Potato and Bacon Pizza of the Bru Room at Bar in New Haven, Conn.

<p>Bru Room is much younger than its New Haven cousins — it started kicking out brick-oven pizzas in 1996 when it was added to BAR. But you can make the argument that its pies are just as good if not better than Modern's. They do the red, white, and red “with mozz” pies, same as the others, and a clam pie that's very respectable. But the thing to have is the <a href=""><strong>mashed potato pizza</strong></a> with bacon (no sauce). The pie sounds ridiculous. And looking a bit like it’s covered with thick béchamel, it kind of is. But the mashed potatoes are well seasoned and fairly creamy for having just baked in an oven, and there’s lots of garlic. A definite check-it-off-your-list item.</p>

Although they have a respectable offering of white, red, and red “with mozz” pizzas as well as their own version of the clam pie, it is the mashed potato pizza with bacon that you have to try out here. Although the name of the pie itself does not sound that good, it is actually quite delicious as it is creamy, well-seasoned and garlicky in all the best ways possible.

40. The Sunnyside-Up Organic Egg: D.O.P. Fontina Pizza of Nellcôte in Chicago, Ill.

<p>Most red-blooded Americans might be gun shy about trusting any place supposedly serving amazing pizza whose name features a circumflex diacritic. See? You took French in high school, and you still totally just lost interest. But you’re not visiting <a href=""><strong>Nellcôte</strong></a> to catch up with your tenth-grade French teacher Madame Miro, as lovely as she may have been. You’re at this fancy-pants spot, named for a French mansion once inhabited by the Rolling Stones, quite surprisingly, for the pizza. Why? Where else would you go for pizza whose flour is actually milled by the restaurant? See, you’re intrigued. And you should be, because even though it may not be a Chicago tradition, there’s something worthwhile going on here; namely, a super-thin crust that has been <a href=""><strong>described by Serious Eats’ Daniel Zemans</strong></a> as being akin to whole wheat in texture and flavor. There are eight “fork and knife” pizzas including pies with Taleggio and ramp, wood-roasted mushrooms, broccoli, n'duja, and housemade fennel sausage, but the move here is the Sunnyside-Up Organic Egg with D.O.P. fontina, mozzarella, and arugula, which, unless you have an egg aversion (so sorry), will probably sound as runny, luxurious, and delicious as it actually is.</p>

If you are looking for “fork and knife” pizzas, then Nellcôte is the jaunt you should visit. It has eight of these pies which include those with wood-roasted mushrooms, Taleggio and ramp, n’duja, broccolo, and house-made fennel sausage. But, the pizza here that you should not miss is the Sunnnyside-Up Organic Egg with D.O.P. fontina, mozzarella cheese and arugula. It is deliciously runny and flavorful all around.



41. The Margherita of Totonno’s in Brooklyn, NY

<p>By all accounts, <a href=""><strong>Totonno’s</strong></a> shouldn’t exist anymore. Consider first that it was opened in Coney Island in 1924 (by Antonio "Totonno" Pero, a Lombardi’s alum). Then factor in the fire that broke out in the coal storage area and ravaged it in 2009. Add to that insult the destruction and subsequent rebuilding costs (<a href=""><strong>some reported $150,000 in repairs</strong></a>) incurred in 2012 during Hurricane Sandy when four feet of water destroyed everything inside the family-owned institution. You’ll probably agree that Brooklyn (and the country) should be counting its lucky stars Totonno’s is still around.</p><p>And yet it does more than that. It doesn’t just keep a storied pizza name, or nostalgia for simpler times (and perhaps more authentic and consistent pies) alive. No. Owners Antoinette Balzano, Frank Balzano, and Louise "Cookie" Ciminieri don’t just bridge our modern era’s festishization of pizza to the days of its inception at <a href=""><strong>Lombardi’s</strong></a>. The coal-fired blistered edges, the spotty mozzarella laced over that beautiful red sauce… ah, fuggedabout all the teary-eyed try-too-much words, this is Neptune Avenue! This is Brooklyn! This is Totonno’s. And this, is how you make pizza.</p>

In Totonno’s, your Margherita pizza will have coal-fired bubbly-edged crust covered with beautifully flavorful tomato sauce and gooey mozzarella. It is so good, you will be teary-eyed with emotions at the first bite.

42. The Vodka Pizza of Joe & Oat’s Pizzeria in Staten Island, NY

<p>The home of Staten Island’s thin crispy crust pizza has been family-owned-and-operated since it opened in 1960. “Thin crispy crust, huh?” you may ask. “What’s that all about?” Well, <a href=""><strong>Joe & Pat’s</strong></a> has sweet sauce and pizza that is so thin you can eat seven slices without feeling stuffed. It’s got that airiness that spawns lighter-than-air adjectives, but still has a great crust and a weighty enough bottom that their slices don’t get floppy.</p><p>The folks at Joe & Pat’s note their vodka pie (vodka sauce, mozzarella, and basil) as one of the customer favorites, but they do killer veggie, pesto, and buffalo chicken pies (just accept it already and get over your bad old self), and are happy to accommodate you with everything from topping pies with beloved, but not necessarily omnipresent Italian-American ingredients like scungilli, clams, shrimp, artichoke hearts, and fried calamari to making your pizza 14-inch, 15-inch, Sicilian, grandma, gluten-free, individual-sized, or even heart-shaped (no, <a href=""><strong>it’s not gimmicky when a place is this sincere</strong></a>: “We speak English and Italian.”)</p><p>And if you like what you taste at Joe & Pat’s, well, you’re going to want to check out the sister restaurant <a href=""><strong>Ciro’s</strong></a> opened in 1997 by their brother Ciro Papparlardo, and <a href=""><strong>Rubirosa</strong></a> on Mulberry Street in Manhattan, where the family’s thin-crust pizza recipe lives on thanks to Angelo (AJ) Pappalardo, who if you didn’t know, happens to be the son of Giuseppe Pappalardo, who Joe & Pat’s is partially named for. Man, pizza heritage in New York runs deep — and to a good degree that’s thanks to Staten Island. So give them a hand!</p>

Joe & Pat’s is known as the home of the thin and crispy crust pizza that is so light, you could easily eat eight slices of it without noticing. Aside from offering the best of Italian and American toppings like shrimp, scungilli, artichoke hearts, clams, and fried calamari, it is also known for its vodka pie, which is laden with a delectable combination of vodka sauce, mozzarella, and basil.

43. The White Pizza of Best Pizza in Brooklyn, NY

<p>It was a tragedy when chef Joaquin Baca’s <a href=""><strong>Brooklyn Star</strong></a>, a very promising restaurant, <a href=""><strong>suffered a damaging fire</strong></a>. <a href=""><strong>But the Star found another great spot</strong></a>, and when the Brooklyn Star space reopened as a new concept, it did so with what has become one of Brooklyn’s, one of New York City’s, and one of the country’s great slices. Seriously. In a city known for great slices, one where nostalgia can’t hide the fact that the state of the slice isn’t what it used to be, one where dollar-slices have perverted what was once an art form, this joint venture between Brooklyn Star and Bushwick pizza paradise <a href=""><strong>Roberta’s</strong></a> reverses the tide. <a href=""><strong>Pizza man Frank Pinello, a Culinary Institute of America graduate with proper bona fide slide experience</strong></a>, puts out super-thin crispy slices, the kinds that fire off synapses that at least make you believe this is how it always was everywhere. The white pizza is a great move, but so is the grandma slice, and so is the plain slice. It’s just out of range of bar-pie thin, with an almost equal ratio of tangy sauce and cheese — a slice that, folded in a paper plate the way it’s supposed to be done, is the perfect New York en-route meal — you know, the way it always was done before the average New York slice tasted like cardboard. Thank you, Frank.</p>

Known for putting out super-thin and crispy slices of bar pizza, Best Pizza has probably the most delicious white pizza in New York, with its perfect ratio of cheese and tangy sauce. With one of its slice folded and placed on a paper plate, it is the ultimate meal in the Big Apple for discriminating people on the go.

44. The “Well-Done” Cheese Pizza of NEW PARK PIZZA in Howard Beach, Queens, NY

<p>If you talk to anyone from Queens about pizza, you won’t be able to get away without talking about the 1956 brick-oven stalwart <a href=""><strong>New Park PIzza</strong></a>. If you haven’t been, they’ll quickly lose all respect they might have had for you (God forbid that you have been and you didn’t like it). In fact, you might as well have just become invisible. The key to the perfect New Park slice may be a bit of ordering attention. <a href=""><strong>Take the advice of the now-defunct Slice blog founder Adam Kuban</strong></a> and ask for your slice “well-done.” It will be set into New Park’s second set of ovens where the bottom will come close to being burnt. “It's not, though,” notes Kuban, “[it] just adds a bit more flavor. The cheese will brown and crisp in spots. The slice will have some serious pizza-burn potential — but you won't care. You will eat that slice and immediately order another.”</p>

The number one pizza spot in Queens, the New Park Pizza is where you can ask for your cheese pizza to be “well-done”. This means adding getting your pizza’s cheese to brown up a little and even become crispy in certain areas, for additional flavor.

45. The Sausage Pie of Colony Pizza in Stamford, Conn.

<p>This thin crust bar pie institution in Stamford, Conn., has long been notorious for its no-frills demeanor, no-special-options policy, and for not making exceptions. There are signs, though, that this reputation may be thawing. Consider first the <a href=""><strong>special Corned Beef and Cabbage Pizza for St. Patrick's Day</strong></a>. That makes sense when you consider "Colony" was the nickname of the Irish neighborhood in Stamford where <a href=""><strong>Colony Grill </strong></a> was established by Irish owners in 1935. But now there are three locations, and they’re even doing a salad pizza. Go figure. What you’re going to want to do though is order the sausage pie with hot oil (chile-pepper infused oil) and a “stinger” pie (they’re thin so you’re going to need two). That signature hot oil is a must — if you don’t do it, don’t bother going. There’s almost the same amount of tasty sauce and cheese as there is crisp cracker crust. There’s something really special about the equal amounts of ingredients you likely won’t have had before, the pockmarked surface resembles some crazy dream where cheese covers the surface of the moon (all melty like you remember from the orange-oil covered slice at the favorite pizza place from your youth), and the sting of the oil brings you right back to the sip of beer you’ll want to sip while savoring each bite.</p>

The pizza place where you can get the best thin-crust bar pizzas in Stamford, Connecticut, Colony offers a variety of pies, including a salad pizza. However, it is their sausage pie with its chile-pepper infused oil that will steal your heart. It is basically a pizza with a harmonious blend of tasty sauce, gooey cheese, cracker-thin crust, and that distinctive oil sting that will make you want to savor a sip of beer with every bite. And, you won’t have it any other way.



46. The Mushroom and Sausage Pizza of Nick’s Pizza in Forest Hills, Queens, NY

<p>The same family that brought you <a href=""><strong>Adrienne's Pizza Bar</strong></a> on Wall Street, <a href=""><strong>Angelo's</strong></a> in Midtown, and all of the Patsy's licensees in Manhattan first conquered pizza in Queens. Owner Nick Angelis serves some of the freshest mozzarella around with a wide variety of other great toppings including scallions, feta, hot cherry peppers, capers, and sun-dried tomatoes (though they’ll tell you to go with the mushroom and sausage pie), on Neapolitan-style pizza that, from the look of the charred crust edges, you would not believe came out of a gas oven. Don't miss the calzones at <a href=""><strong>Nick's</strong></a> either.</p>

Serving Neapolitan pies with probably the freshest mozzarella around and a great variety of other different toppings like feta, scallions, capers, sun-dried tomatoes, and hot cherry peppers, Nick’s is also known for its mushroom and sausage pizza that will make your mouth water the moment you see it headed to your table.

47. The Tomato Pie of Sally’s Pizza in New Haven, Conn.

<p><a href=""><strong>Sally's Apizza</strong></a> is a New Haven classic, operating from the same location where they opened in the late 1930s in New Haven's Wooster Square. Their pizza is traditionally thin crust, topped with tomato sauce, garlic, and "mozz." The pies look pretty similar to what you'll find down the street at Frank Pepe, which any New Haven pizza believer will note is because the man who opened Sally's is the nephew of the owner of Pepe. The folks at Sally's will be the first to tell you that Pepe makes a better clam pie, but their tomato pie (tomato sauce, no cheese), well, they have the original beat there.</p>

Although even the peeps at Sally’s will admit that the clam pie of Pepe’s is better than their own, they do make a mean tomato pie. Slathered only with tomato sauce with no cheese, this is probably the pizza that Sally’s will be known for until time immemorial.

48. The Pepperoni Pizza of Lombardi’s in New York, NY

<p>Anybody interested in tracing America’s love affair with pizza back to its beginning will inevitably be led to <a href=""><strong>Lombardi’s</strong></a>. Gennaro Lombardi opened a grocery store on Manhattan’s Lower East Side in 1897, and in 1905, started selling tomato pies wrapped in paper and tied with a string to workers of Italian descent who took them to their jobs (because most couldn’t afford the entire pie, it was sold by the piece). The pizzeria was run by the Lombardi family, first by Gennaro’s son, John, and then his grandson, Jerry, until it closed in 1984, and was reopened 10 years later a block away from the original location by Jerry and John Brescio, a childhood friend.</p><p>These days, Lombardi’s almost always seems packed. There’s a thin crust, a cornicione that doesn’t have much bubble or puff, and a thorough layering of a sauce that’s tangy and not overly sweet or salty. There’s no shredded mozz layering but the fresh stuff, well-spread out. Even if you’re not a fan of this kind of cheese on your pie, you’ll probably like this. Is it New York City’s best pizza? No. Still, <a href=""><strong>Lombardi's is a touchstone</strong></a>. And when looking out on New York's pizza landscape, the devotion to a pizza from a time when it didn't mean artful charring and contrived, golden-tiled ovens is comforting, even if that just means the pizza of 1994.</p>

Your visit to the Big Apple will never be complete if you will not get to experience their pizzas. Their pepperoni pie, may not be the best in the city, but it is definitely among the trademark eats in New York with its sauce that tastes just right, its thin crust, and gooey melted cheese that is spread out all over the dough just right.

49. The Margherita of Tony’s Pizza Napoletana in San Francisco, CA

<p>It’s one thing to be considered an expert on how to make Neapolitan pizza — and with <a href=""><strong>too many awards to count</strong></a> (eight-time world champion pizza acrobat, first-place world champion pizza maker, first-place Roman pizza world championships of pizza makers) Tony Gemignani is definitely considered that. It’s another thing to also proudly offer, and be commended for being a master of, any and all pizza styles. But that’s what goes on at <a href=""><strong>Tony’s Pizza Napoletana</strong></a>. Of course the signature pie is Tony’s pizza cup winner in Naples, Italy: dough mixed by hand using San Felice flour then proofed in Napoletana wood boxes, and topped with San Marzano tomatoes, sea salt, mozzarella, fior di latte, fresh basil, and extra virgin olive oil; just 73 of these champion pizzas are made each day, so get there early if you want one for yourself. But the menu also offers critically-acclaimed versions of pizza in the styles of California, St. Louis, Italy, Sicily, New York, Rome, classic American, and even Detroit. You could accuse Gemignani of just showing off, but then again there’s the old expression: “It ain’t bragging if it’s true.”</p>

Home of the multi-awarded pizza maker Tony Gemignani, Tony’s is definitely a place you have to visit if you are looking for a pizzeria in San Francisco. Its signature Margherita pie comes with hand-mixed dough made from San Felice flour and laden with San Marzano tomatoes, fior di latte, mozzarella, sea salt, fresh basil, and extra virgin olive oil. However, its menu also boasts of lauded versions of such pizza styles you can only find in Italy, St. Louis, Detroit, New York, Rome, Sicily, and California.

50. The Margarita of Al Forno in Providence, RI

<p>On South Main Street in the heart of Providence, R.I., <a href=""><strong>Al Forno</strong></a> offers a quintessential Italian dining experience for those who can’t afford the flight. Husband-and-wife owner-chefs George Germon and Johanne Killeen received the Insegna del Ristorante Italiano from the Italian government, a rare honor for Americans, attributable to their informed passion for pasta along with their invention of the grilled pizza. The restaurant bakes their pies in wood-burning ovens as well as on grills over hardwood charcoal fire. Their most notable grilled pizza? The margarita. It’s served with fresh herbs, pomodoro, two cheeses, and extra-virgin olive oil.</p>

Al Forno is place to go if you are hankering for the ultimate Italian dining experience. Baking their pizzas on wood-burning ovens as well as grills placed over hardwood charcoal fire, their margarita is known as the most well-known of all their pies. It comes with pomodoro, fresh herbs, two kinds of cheeses, and extra virgin olive oil and is guaranteed to make you ask for more.


Want more pizza choices? Check out these articles below:

Must-Try Pizzas in the United States

18 of the Most Outrageous Pizza Creations Ever Made

Top 10 Heavenly Pizza Creations

33 of Best Pizzerias You Can Find in the US

19 of the Most Delicious Pizza Recipes From Around the World



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