The Absolute Best Places To Get Pizza in America, Ranked

When it comes to finding superior pizza, people search for a restaurant that will provide a one-of-a-kind flavor, as well as a unique charm and ambiance that will make them come back for more. The owners of these venues go to extreme lengths crafting the perfect crust and assembling the right toppings, all to ensure they bring an authentic pie to their customers.

New York City is often credited with having the best pizza in the U.S. While it’s true that there happen to be a ton of great spots to grab a slice within the Big Apple, it’s certainly not the only place where you can find exquisite pizza. Check out which venues made our list if you’re in seek of some fantastic pizza… 

#100: Al Forno: Providence, Rhode Island

In the unassuming town of Providence, Rhode Island, husband-wife duo George and Johanne Germon are serving up pizza paradise. In fact, they have done such a superb job emulating authentic Italian traditions that they received the Insegna del Ristorante Italiano, a certification straight from the Italian government.

Authentic wood-fire practices, fresh local ingredients, and attention to detail are evident in every pie they make. Their most critically-acclaimed is the Margherita, is served in classic Margherita style, with fresh herbs, pomodoro, thick slabs of mozzarella, and extra-virgin olive oil.

#99: Mission Pizza Napoletana: Salem, North Carolina

This North Carolina pizzeria is out to spread the gospel of Neapolitan pizza to southern pizza lovers. Owner Peyton Smith has really outdone himself with the installation of a wood-fired Stefano Ferrara from Italy and the importing of aged Italian flour. He insists on canning his own tomato sauce, and he tends himself to his pies as they char to perfection.

Choose from signature white garlic sauce and traditional red and get going on the rest of your toppings. If you aren’t too worried about your breath afterward, consider a cry baby blend of red onion, fresh and roasted garlic in excess, basil and whole milk mozzarella.

#98: Pizzeria Mozza: Los Angeles, California

Celebrated baker and chef Nancy Silverston runs Osteria Mozza, a Los Angeles hot ticket frequented by the rich and famous. Adjacent to this mainstream restaurant is the equally impressive Pizzeria Mozza, offering a variety of specialties from antipasti to bruschetta, but it’s the pizza that really steals the show.

These Neapolitan beauties run about $18 for a simple tomato pie, but if you want a taste of adventure and innovation, choose to go with a pizza topped with fried squash blossoms, tomato, and burrata cheese spiced with a subtle herb concoction.

#97: US Pizza Company: Little Rock, Arkansas

Gluten-free fans will have to choose something else for dinner tonight. The US Pizza Company proudly boasts that their restaurant is not the place for you, and a glance at their bread and crust-loving menu will let you know that right away. With classic starter appetizers and a few surprises on the side, get ready for some savory offerings as you peruse the menu.

Stone oven cooking and “low and slow” cooking methods ensure that crusts are light and crispy, no matter how many toppings you pile on. Try a meat-lover’s pizza for the the carnivore in you–with loads of savory beef, sausage, Canadian bacon, Italian sausage and pepperoni nestled among tangy red sauce and heaps of mozzarella, you won’t need dessert.

#96: Jay’s Artisan Pizza: Buffalo, New York 

Jay Langfelder was a modest food truck owner before making the jump to pizzeria owner in 2017, when he opened up Jay’s Artisan Pizza in Buffalo. Imported Italian mozzarella and an authentic wood-fired oven add to the charm and ambience of this pizza experience.

Bringing his customer base with him from his food truck days, Jay used their input to create the award-winning menu that is bringing in new customers from far and wide. The Funghi deserves honorable mention with its white garlic cream sauce, varied mushrooms, confit garlic, fontal, and truffle pecorino.

#95: Cloverleaf Pizza: Eastepointe, Michigan

Cloverleaf Pizza traces its roots back to 1946, when Gus Guerra and his wife Anna introduced Detroit to a new and different pizza experience. Their thick-crust, square pies have moved to Eastpointe, Michigan, but they still bear the name “Detroit-Style” with a crispy crust and unique mozzarella blend.

Whether your persuasion is sweet and simple or layered and complex, you’re likely to find a pie for every craving at Cloverleaf. A favorite of locals is the BBQ chicken pizza, with house made barbecue sauce, red onion, and rotisserie chicken smothered in cheesy goodness.

#94: Grimaldi’s: Brooklyn, New York

Grimaldi’s history of East Coast pizza is intriguing, yet though various locations have changed hands several times, the pizza is every bit as delicious as it’s always been. Be prepared to wait in line as you peruse the menu, and come on an empty stomach to fully savor the experience.

Coal brick oven temperatures contribute to a delightfully flaky crust and the opportunity to choose your preferred flavors, including a garden pesto with fresh mozzarella, basil pesto, and slices of fresh garlic. Keep it simple with the Quatro Formaggi, a creamy blend of mozzarella, asiago, parmesan, pecorino Romano and gorgonzola cheeses.

#93: Moose’s Tooth Pub and Pizzeria: Anchorage, Alaska

One doesn’t normally associate the wild wilderness of Alaska with award-winning pizza, but all of those long winter nights have to be productively used for something. The Moose’s Tooth Pub and Pizzeria staff have developed some truly unique flavors in a unique pub atmosphere to make your meal something special.

It isn’t unusual for patrons to belly up to the bar or near the fireside to enjoy something from the impressive list of beers and wines offered at the Moose’s Tooth. Add to that a one-of-a-kind pie like the mac and cheese pizza, complete with reindeer sausage, and you’ll remember this meal for years to come.

#92: Umberto’s Pizzeria & Restaurant: New Hyde Park, New York

Umberto’s Pizzeria & Restaurant is part of Long Island pie royalty, and they wear the title proudly. Italian founder Umberto Corteo and his brother Joe sling superior pizzas involving several different styles of crust, made to whatever your liking.

One of their most popular Hyde Park menu offerings is the Grandma, featured on the Food Network as one of the best pies in America. It features a signature thin and crispy crust topped with heaps of fresh mozzarella and a unique plum marinara sauce.

#91: Burt’s Place: Chicago, Illinois

Burt Katz is a well-recognized name in Chicago when it comes to pizza. He joined the game in 1963 when he opened his first pizzeria, called Inferno, that has since closed. Each pizzeria built upon the success of the last, with Burt’s Place being his crowning achievement thus far.

Burt has refined the Chicago deep dish with a thinner crust base, a balanced approach to sauce and cheese, and the iconic Katz caramelized crust that he is known for. An abundance of fresh toppings from local vendors is finished off perfectly with house-made cannoli.

#90) Young Joni: Minneapolis, Minnesota

Young Joni might have some formidable competition in the culinary metropolis of Minneapolis, Minnesota, but its 2016 opening established it as one of the premier pizzerias in the Midwest.

Under the expert mentorship of pizza master Tony Gemignani, owner Ann Kim is turning out delicious flavor combinations, including a truly unique masterpiece called the One Potato, Two. This gut buster contains Yukon Gold and sweet potatoes, gruyere, cream, caramelized onions and rosemary and is nothing short of divine.

#89) Pizzeria Vetri: Philadelphia, Pennsylvania

The crispy, thin-crust pies that chef Marc Vetri introduced at Osteria had a mind of their own, and Pizzeria Vetri came to be through their evolution. He quickly outgrew his secondary position and opened up several locations in Philadelphia and beyond.

Hand-pulled, fermented dough forms the basis for all their artistic creations, and it is the standard by which all other pies are compared. In addition to standard favorites such as pepperoni and meat lovers, fresh, seasonal ingredients round out and add excitement to the menu, including a truly unique and mouth-watering milk chocolate budino dessert pizza.

#88) Scarr’s: New York, New York

Scarr’s is your quintessential pizza joint on the Lower East Side, just blocks from the Manhattan Bridge. Owner Scarr Pimentel pays homage to his roots and the era in which he grew up to create a great pizza nestled in another decade.

Scarr’s philosophy on making the perfect pizza is simple–giving attention to premium ingredients produces premium pizza. There’s no need for frills when he takes the time to mill his own flour and use the freshest ingredients for his award-winning marinara.

#87) Cane Rosso: Dallas, Texas

Owner Jay Jerrier is serving up Napoletana-certified pizza in Dallas, Texas. It’s so popular, in fact, that there are new locations popping up in Fort Worth, Austin, and Houston. Jerrier’s philosophy is that simple is best, and his combination of flour contains just four ingredients makes dough dreams come true.

Witty menu banter and premium toppings make your experience one-of-a-kind as you nibble your way through Luscher’s sausage and house made mozzarella. For something truly special, try a Honey Bastard, comprised of mozza, hot soppressata, bacon marmalade and habanero honey.

#86) Wild Garlic: Reno, Nevada

Wild Garlic has been a pizza mainstay in Reno since 2012. An offshoot of the also-popular restaurant Blind Onion, there are now three locations, including one in the Reno-Tahoe International Airport, and they are looking into making it a possible franchise in other cities as well.

They are known for their garlic pizza as the name would imply, but some also rave about the meat pizza. People tend to also love their unique pizza crust as well. Don’t be off-put by the bottles of honey on the tables for dipping the crust or anything else into. It may take once to get used, but you’ll love it.

#85) CoalFire Pizza: Chicago, Illinois

In a city ripe with opportunities for delicious pizza, Chicago-based CoalFire Pizza stands out from the crowd. Owners Bill Carroll and Dave Bonomi focus on the crust, and their simple philosophy on one or two toppings is culinary genius.

Crowds heed the advice of these pizza gods, and the delicious, savory crust emerges from an 800-degree pizza oven, ready for tomato, mozzarella, or a delicious, herb-infused extra virgin olive oil as a crown jewel. 

#84) Pizzeria Locale: Boulder, Colorado

One of the country’s best restaurants produced an offshoot, and it’s producing some of the best pizza in Boulder, Colorado. A blend of old-world flavor crosses paths with new innovative ingredients, and the result is pie magic.

A satisfying blend of red and white sauce offerings adorns several options for taste and flavor. Among them is the well-known Mais, a pizza topped with creme fraiche, prosciutto, sweet corn, mozzarella, chives, and infused with garlic oil throughout. 

#83) Joe’s Pizza: New York, New York

Joe’s Pizza has been going strong in the New York City area for nearly fifty years, serving up hot and cheesy slices that have both tourists and residents lining the pavement. Lovingly referred to as a “hole-in-the-wall” establishment by many, the key to their success lies in a bit of personality and some delicious pizza.

Owner Joe Pozzuoli prides himself on offering simple, fresh ingredients, no pretentious combinations allowed here. Whether you get a New York Slice or a Sicilian Square, toppings are only available upon request, and you’ll need to come with your preferred flavors in mind, for they are too busy to deliberate with you.

#82) Federal Pizza: Phoenix, Arizona

It’s always been a bit hotter in Arizona, and this may be due to the fact that there is some serious pizza oven action in the Southwest region of the country. Federal Pizza in Phoenix, Arizona is well known for award-winning appetizers as well as their wood fire pizza offerings.

After a tango with some crispy mozzarella, diners settle into the pie portion of the menu, which includes a creamy sweet potato pizza on a crispy crust, complete with Italian sausage, sage, and mounds of mouth-watering ricotta cheese. Too bad they don’t ship across states for those not in the Southwest.

#81) Old Scratch Pizza & Beer: Dayton, Ohio

Old Scratch Pizza & Beer has become a beloved staple of Dayton, Ohio at this point. Best known for their delicious Neapolitan-style pizzas in authentic wood-fire ovens, Old Scratch is certainly a place that you should make a trip to next time you’re on a road trip in the Midwest. 

After two successful locations, co-founder Eric Soller announced in June of 2022 they have grand plans for a third location in Dayton. Customers love the Angry Beekeeper that comes with fresh mozzarella, spicy salami, basil, olive oil, and hot honey that’s house-made. And don’t worry: there are a good amount of choices of international and local beers as the name would imply.

#80) Galleria Umberto: Boston, Massachusetts

If you’re looking for a premiere slice of pizza at an affordable price, Galleria Umberto is the place to be. Situated on Boston’s North End, this cash-only establishment started as a bakery back in 1965, evolving to the great little dive we know today.

The line flows out the door for these thick, cheesy, sauce-infused Sicilian slabs, and with other menu options like panzerottis, paninis, and calzones, you’ll need to hurry in to take advantage of their tantalizing fare before the daily dough supply runs out.

#79) Piece: Chicago, Illinois 

While in Chicago, Piece is a tribute to the New Haven thin style pizza. Counter stretched dough is topped with a winning combination of Parmigiano-Reggiano, oregano and olive oil, though you do have the choice of going red if you want to stray from New Haven tradition.

Ridiculously fluffy yet thin crust supports thick tomato slices, a blend of cheeses, and oregano-infused olive oil. For the more adventurous diner in you, might we suggest a Honey Butter Fried Chicken pie, complete with signature white sauce, honey butter fried chicken, blue cheese, scallions, and blazing buffalo sauce.

#78) Pizza Delicious: New Orleans, Louisiana

Pizza Delicious was co-founded by Tulane grads who were tired of searching for a perfect slice on their lazy Sunday afternoons. A Sunday-only pop-up became so popular that it turned into a full-time gig. 

Whether you’re in the mood for a traditional red sauce and pepperoni combination or you crave the satisfying and savory with the rosemary potato and red onion sour cream, your search for the perfect slice will end with their expert craftsmanship.

#77) Regina Pizzeria: Boston, Massachusetts

Regina Pizzeria has been a Boston institution since 1926. Their award-winning dough recipe has been used for nearly 90 years, and no-nonsense tomato sauce and whole milk mozzarella join forces to create pizza magic.

With over 20 different pie combinations, hungry fans can choose from red or white and get cracking on customizing their pizzas. Delicious flavors such as the Shrimp Scampi and Spinach give dining crowds something to talk about long after a meal ends.

#76) Rubirosa: New York, New York

A slice at Rubirosa is a little slice of heaven. founded by A.J. Pappalardo using his parents’ 57-year-old family recipe, the chewy goodness and savory toppings speak for themselves. Ten standards sell like hotcakes, but among them one reigns supreme.

The Tie-Dye is a veritable wonder atop a crispy, bubbly crust. Vodka sauce, fresh tomato slices, pesto, and mountains of cheese have inspired competitors to emulate this winning combination, but none have come close to the simple goodness of fresh, natural flavors.

#75) Vito & Nick’s: Chicago, Illinois

Family-owned and operated Vito & Nick’s has been serving up delicious thin-crust pizzas to Windy City residents since 1946 when they were added to a simple tavern menu. While no options for delivery exist, the family believes their pies are worth coming in for, no matter how far the drive.

An impressive array of appetizers can tickle your palette while you peruse the pizza menu. Traditional ingredients like sausage and pepperoni eventually give way to sophisticated tastes of egg, sliced beef, shrimp, and Giardiniera if you wish to experiment.

#74) Pizza Rock: Las Vegas, Nevada

Pizza Rock is just another notch in the belt of self-proclaimed pizza king Toni Gemignani, yet he doesn’t let success go to his head. He works tirelessly on everything from his selection of pizza ovens to classically created signature pies that put him on the map.

From Napoletana to Romana and beyond, his attention to detail when crafting the perfect pizza experience is truly impressive. Classic offerings abound, yet we suggest trying an out-of-the-box combo called Old Smokey, complete with house made BBQ, cheddar, bacon, ground beef, and caramelized fried onions.

#73) Buddy’s Pizza: Detroit, Michigan 

Buddy’s Pizza specializes in Detroit-style squares that loyal customers claim are the best version of Sicilian goodness money can buy. Crisp, deep-dish crust get their signature golden sheen through a process of twice-baking in seasoned pans brushed with butter and garlic. A variety of toppings add to the bliss that is pizza nirvana.

A classic cheese is in order any time, but if you are yearning for more of a pizza adventure, check out the SQ Greek, a tangy blend of feta, spinach, red onion and dill. The Henry Ford always draws in a consistent crowd as well, with Motor City cheese blend, seasoned ground beef, smoke bacon, bleu cheese, tomato and basil that will knock your socks off.

#72) Star Tavern Pizzeria: Orange, New Jersey

Star Tavern Pizzeria has a bar pie location in Orange, New Jersey that has been owned and operated by the Vayianos family since 1980. The kitchen has been pumping out thin and crispy crusts with superb sauce to cheese ratios that give you exactly what you are craving.

After your traditional savory pizza choice for a main meal, try some dessert pizza on for size.  The apple pie pizza is loaded with flavorful apple slices, crispy crust crumbles, and finished with sweet, sticky caramel that will keep you coming back for more.

#71) John’s Of Bleecker Street: New York, New York

John’s of Bleecker Street is yet another New York City institution popular with tourists. Pizza made here has adhered to traditional methods of crafting since 1929, fired in a coal oven till delicious dough is transformed into crispy, flaky crust.

Several delectable appetizers, sandwiches, and pastas dot the extensive menu, but it’s the slices that have people lining up outside the door. The Jimmy Gambino Specialty is by far the most revered item on the menu, coming to you saturated with house-made spicy sausage, dollops of ricotta, fresh basil, and fire-roasted peppers.

#70) Pizzeria Bianco: Phoenix, Arizona

Pizzeria Bianco in Phoenix, Arizona likes to keep things simple but delicious. Though owner Chris Bianco cannot personally make each pie any longer, he is still intimately involved in the planning and preparation of a top-notch menu and truly unique pizza experience.

A handful of small plates will keep you from getting too peckish while you choose your slice experience. After a handmade mozzarella, tomato and basil plate, munch on a noteworthy Rosa, complete with Parmigiano Reggiano, red onion, Arizona pistachios and fragrant rosemary.

#69) The Cheese Board: Berkeley, California

The Cheese Board originally opened as a quaint cheese store in 1967, selling four years later to its employees, creating a one-of-a-kind employee-owned business. Over the years, it grew to offer more specialized food and drink, bringing in artisan pizzas in the ’80s. 

Workers would make makeshift pizzas for themselves using hunks of extra baguette dough, grabbing their fave cheese, and throwing on local veggies from the market next door. Their experimentation benefits us today, with offerings like Organic Peach Arugula and bleu cheese and a classic Mushroom Mania.

#68) Pizzeria Bebu: Chicago, Illinois

Chicago might be well-known for its deep-dish offerings across the city, but Pizzeria Bebu provides evidence that their thin crust game is equally as strong, with their 14-inch cracklin’ crusts and variety of toppings that please palettes far and wide.

Nestled among classics like the Bebu Meatball and Giant Pepperoni live some surprisingly fresh and delightful flavors. Seafood lovers gravitate toward the White Squall, a combination of panna cotta, garlic, little neck clam and bacon, lemon, and hot sauce reminiscent of a seaside eatery.

#67) DeLuca’s Pizzeria Napoletana: Hot Springs, Arkansas

The decision to open a Brooklyn-style pizzeria in Hot Springs, Arkansas was a smart move for New York native Anthony Valinoti. Turning out fresh dough on the daily and firing up the 725-degree brick oven are just a few of the steps needed to churn out delicious pizza.

Whether you top it with house made Italian or sweet sausage, Prosciutto di Parma or homemade meatballs, make sure to include some of the higher-end buffalo mozzarella in your order. The loving attention to detail Valinoti puts into each ingredient contributes to a truly distinctive pizza experience.

#66) Monza: Charleston, South Carolina

Monza is a delicious little slice of history located in Charleston, South Carolina. Paying homage to true Neapolitan-style pizza, the chef insists on using imported San Felice flour, Neapolitan yeast and pH-balanced water to bring crust dreams come true.

Casual Italian dining and airy ambience add to the experience as you bite into your favorite flavor combinations. Try some crispy Brussels sprouts before digging into the Campari, rich with tomato sauce, mozzarella, goat cheese, and roasted eggplant.

#65) Lombardi’s: New York, New York

This isn’t the first time that Gennaro Lombardi’s name has been uttered when speaking of the pizza scene in New York. Lombardi opened up a grocery store on the Lower East side in 1897 and a few years later he was selling hot tomato pies to Italian immigrant workers. This family-run business ran through several generations before closing its doors in 1984.

Just a few years later, Jerry Lombardi and childhood friend John Brescio opened back up with thoughts of cheesy goodness on their minds. Their thin crust wonder is satisfyingly slathered with sauce, and dollops of fresh mozzarella that are positively dreamy.

#64) Zaffiro’s Pizza: Milwaukee, Wisconsin

First-generation Italians John and Bobby Zaffiro opened their self-titled restaurant back in 1956, and it’s still in operation today. Traditions of thin, crusty Milwaukee pies topped with layer after layer of gooey cheese are the standard in this part of the country.

Although the Milwaukee folks love their meat and cheese combinations, scores of customers turn out each year for a slice of the Ultimate Veggie. With a veritable garden of toppings on their signature whole milk mozzarella, even the most loyal carnivore won’t want for a different experience.

#63) Tony’s Pizza Napoletana: San Francisco, California

Pizza master Tony Gemignani, who’s been on this list a couple times already, has the market cornered on a signature Neapolitan pizza. Hand-mixed dough is lovingly crafted with San Felice flour and proofed in authentic Napoletana wooden boxes, topped with San Marzano tomatoes, and finished with premium toppings.

Classic Neapolitan pizzas rub elbows with California crust-style pizza. Whether you fancy yourself a traditionalist or you want to try something like the Eddie Muenster, complete with kale, applewood smoked bacon, and muenster cheese, you will be delighted at your finds.

#62) The Original Tacconelli’s Pizzeria: Philadelphia, Pennsylvania

Tacconelli’s is one of Philly’s most celebrated and revered pizzerias, having thrived in the area since 1946. It’s so popular, in fact, that customers are advised to call ahead to order their favorites, many of whom cite that it’s worth the extra effort.

Fully customizable pies include options for sauce or no sauce, wide crust, thin crust, and an abundance of mouth-watering toppings, including whole tomatoes, mushrooms, fresh spinach, anchovies, and prosciutto. Mix one or all, the result is one-of-a-kind flavor to savor.

#61) Serious Pie: Seattle, Washington

Tom Douglas has been a well-known figure on the Seattle culinary scene for years, and his opening of Serious Pie cemented him as a culinary genius in the pie world as well. His foot-long creations are light yet infused with delicious ingredients and some serious soul.

Douglas’ serious pie offerings include toppings like Yukon Golds, soft-cooked eggs, smoked prosciutto and truffle cheese. If you want more of a traditional flavor, check out the combo including sweet fennel sausage, roasted red peppers and provolone.

#60) Ken’s Artisan Pizza: Portland, Oregon

Friends Alan Maniscalco and Ken Forkish co-founded Ken’s Artisan pizza in 2006, and they have developed a cult following in their hometown of Portland, Oregon ever since their grand opening. Thin-crust, tangy tomato goodness, and gooey whole milk mozzarella are at the foundation of their growing pizza culture.

With Italian-inspired wood-fire ovens, they lovingly craft their favorite topping combinations, including their Fennel Sausage & Onion masterpiece. Thick tomato sauce, spicy fennel sausage, caramelized onions, and fresh basil round out a truly delicious meal.

#59) Roberta’s: Brooklyn, New York 

Roberta’s Brooklyn first opened in January 2008 when the neighborhood of Bushwick was still a barren entertainment wasteland.  They set the standard in the neighborhood for truly great pizza. Now one of New York’s pizza icons, they are making other pizza masters nervous about what they’ll turn out next.

Twelve pies and some secret menu items round out a near-perfect pizza experience for customers young and old. Treasure the simplicity of the Margherita with tomato, mozzarella, and basil. For more sophisticated layers of flavor, try the Beastmaker, ripe with tomato slices, gorgonzola, pork sausage, caper and jalapeno.

#58) Frank Pepe Pizzeria Napoletana: New Haven, Connecticut

Frank Pepe Pizzeria Napoletana happens to be one of the oldest pizzerias on this list. The New Haven institution opened in Wooster Square in 1925 and has been going strong ever since. With 11 locations in the region to choose from, distinctive flavors can be found at each destination.

Apparently, adherence to tradition has paid off for the family-run business. Signature flavors such as the Original Tomato, with crusted Italian reds, grated Pecorino Romano and Olive Oil are every bit as sought after as their white offerings, such as the White Clam Pizza. Freshly shucked, briny clams, a garlic infusion, fresh oregano and grated parm adorn this charred masterpiece.

#57) Patsy’s: New York, New York

Patsy Lancieri’s claim to pizza fame is association with New York City pizza king, Gennaro Lombardi. This East Harlem location has been in operation since 1933, and was reportedly a favorite local dive of both singer Frank Sinatra and Yankee player Joe DiMaggio. 

Appetizers, soups, and salads are all offered as part of a well-rounded menu, but the pizza draws in the largest crowds for daily deliciousness. With options for square, round, red, and white pies, your hardest choice may be deciding how many slices to consume.

#56) Bread and Salt: Jersey City, New Jersey

Rick Easton’s reputation as a baker precedes him, and he first gained recognition in 2015 for a stone-milled local bread that he crafted and sold at his shop in Pittsburgh. The pizza dough he’s churning out of his Jersey City Bread and Salt location will likely become notorious as well.

Romanesque pizza al taglio is lovingly sliced to order. A crisp, airy crust is topped with an ever-evolving selection of fresh ingredients from the Union Square Greenmarket. We suggest the Rossa with simple tomato sauce or the Margherita with high end mozzarella for a true taste explosion.

#55) Pizza Brain: Philadelphia, Pennsylvania

The Kensington neighborhood of Philadelphia is home to Pizza Brain, a Kickstarter wonder opened in 2012 by four college friends who wanted good pizza. Bask in their unique ambience, take a look at the pizza memorabilia museum, and marvel at the menu filled with signature pizzas with most unusual names.

Take the Forbes Waggensense, for instance. It ranks among America’s Top Ten Pepperoni Pies, rich with mozzarella, fontina, grana padano, and fresh basil. Veggie lovers might choose the Ollie Dodger and savor Greek flavors of spinach, feta, marinated artichoke heart, and tangy Kalamata olive.

#54) King Umberto’s: Elmont, New York

King Umberto’s singlehandedly revived the Grandma pie, known for its square crust and thin, crispy texture. Despite their simple appearance, these pies are difficult to master without a bit of wood fire know-how.

From the simple goodness of fresh, whole milk mozzarella and marinara to more complex combinations of fried chicken, cherry peppers, and honeys mustard, there’s something for all palettes in this award-winning pizzeria.

#53) Joe & Pat’s Pizzeria: Staten Island, New York

Since 1960, Joe & Pat’s has been the home of Staten Island’s thin and crispy goodness. This signature spot has sweet sauce and lighter-than air slices that never get soggy, despite the number of toppings you pile on.

Classic Sicilian style crusts are adorned with toppings like sausage, meatballs, pepperoni and mushrooms. For additional spice, consider adding a Buffalo Chicken to your order, complete with house made buffalo sauce and creamy bleu cheese.

#52) Zoli’s NY Pizza: Addison, Texas

Zoli’s brings a little bit of the Big Apple to the Deep South. Located in Addison, Texas, the menu is as spirited and experimental as one you might find in the heart of the big city. 15 pies sport names that are inside jokes and good-natured ribbing among loyal customers.

A formidable menu of cocktails, dessert and appetizers is worth wading through to find the real gems that come out of the oven. If you’re feeling feisty, try the Meat Fight on for size. This monster sports seasoned brisket, jalapenos, caramelized onions, pepperoni and bbq sauce that will make your mouth sing.

#51) Flour + Water: San Francisco, California

While Flour + Water might claim that they specialize in house-made pastas and sauces, don’t let their unassuming pizza menu fool you. Their wood-fired, thin crust delights blend Old World traditions with discriminating topping choices, resulting in a refined pizza experience.

Seasonal toppings keep all customers, even loyal ones, on their toes as they search for new favorites that vary with available fresh toppings. A recent example of greatness includes a pie dripping with Adriatic fig, gorgonzola, Cipollini onion, arugula and balsamic. See if you can keep up with their ever-evolving tastes.

#50) Una Pizza Napoletana: New York, New York

Legend and notorious pizza craftsman Anthony Mangieri opened up Una Pizza Napoletana in 2004, cutting his teeth on entrepreneurial pursuits before relocating to San Francisco in 2008. Apparently, he missed the action on New York City streets so much that he moved back and reopened a Manhattan location, much to the delight of the NY crowd.

In addition to classic Neapolitan pizza offerings, Una Pizza is famous for non-traditional flavors reflected in the Catari, topped with scallions, fresh herbs, capers, raisins, pine nuts, and sesame oil. If you prefer more substantial fare, try the Apollonia, rich with house-made salami, egg, Parmigiano-Reggiano, garlic and black pepper.

#49) Razza Pizza Artigianale: Jersey City, New Jersey

Razza owners were smart to open across the Hudson in New Jersey in 2012, farther away from most of their competitors. Chef-owner Dan Richer has perfect his wood fired crust, yet he is also passionate about selecting premium toppings for his pies. He even waited years for a local herd of water buffalo to grow large enough to ensure a steady supply of mozzarella.

Richer prides himself on having the most delicious pepperoni on the East Coast, with a distinctive flavor and curling crispiness that add depth to the simplest taste combo. See for yourself just how the Italian saltiness dances on your tongue, or if you’re in the mood for some unconventional, try the Di Natale, complete with pine nuts, raisins, and chili oil for an explosion of flavor.

#48) Pizzeria Beddia: Philadelphia, Pennsylvania 

Pizzeria Beddia opened in 2013 thanks to the passionate collaboration of two friends, Joe Beddia and John Walker. They served 40 pies daily, four nights a week in a cash-only establishment with no bathroom, Beddia claiming to make every single pie with his bare hands. 

Thanks to an endorsement by Bon Apetit for America’s Best Pizza in 2015, they have been able to expand their operation and draw in crowds from far and wide to taste their wares. Serving up traditional toppings and specialty toppings with finesse, they strongly suggest minimizing combinations to let the flavor of their award-winning sauce shine through.

#47) Metro Pizza: Las Vegas, Nevada

The legendary Gennaro Lombardi takes his NYC pizza influence across the country to produce some East Coast pride in Las Vegas. Metro Pizza is owned and operated by John Arena and Sam Facchini, whose parents fed coal into bakery ovens that Lombardi used to feed hungry immigrants in Little Sicily.

Those hard-working values and traditions continue today at Metro Pizza, where they’ve maintained a passion for handcrafted pies made from fresh, local ingredients. The Milano is a white pie worth noticing, with whole milk mozzarella, ricotta, pecorino, Romano, and garlic. Its creamy, cheesy flavor is sought after by pizza fans who’ve been lucky enough to taste.

#46) Delorenzo’s Tomato Pies: Robbinsville, New Jersey

Delorenzo’s is coming with over 70 years of quality recipes and time-tested traditions that put them on this list. Launched in 1947 by Italian immigrant Chick De Lorenzo, time-honored methods of preparation are now upheld by grandson Sam Amico. 

Sam devotes himself to crafting the originals that brought business success as well as experimenting with new flavors and taste combinations as requested by loyal customers. A local favorite is his clam pie with fresh tomato sauce, fontina cheese, and plenty of fresh garlic.

#45) L’industrie Pizzeria: Brooklyn, New York

Since 2015, Massimo Laveglia has been throwing around 14- and 18- inch pizzas at L’industrie Pizzeria. His picturesque slices are the stuff that Italian dreams are made of, and a variety of options exist for delicious dining.

Try out a Parma with dollops of fresh ricotta and basil, topped with house-cured prosciutto, and if you’re of vegan persuasion, consider a “Vegan” with tomato, plant-based mozzarella, caramelized onions, and fresh bell pepper. Round out your experience with homemade gelato, and you’ll be smiling all the way out the door.

#44) Apizza Scholls: Portland, Oregon

Apizza Scholls slings some of the best dough in the Portland area, but you must follow their rules for assembly in order to have the best experience. Chefs suggest only three ingredients total, with no more than two meats competing for taste domination per pie.

Choose those toppings wisely, friends. Anchovies, red onion, fresh garlic, and house-cured Canadian bacon are just a few of the flavors to savor as you craft your customized pie atop a bubbly crust that is both chewy and crispy at the same time. 

#43) Del Popolo: San Francisco, California

Like many others on this list, Del Popolo is an evolution of its modest food truck origins. Jonathan Darsky comes from pizzaiolo days at Flour + Water to work his magic on several crusts, bringing flavor combinations to life with every throw of the dough.

While every pizzeria claims to have the market cornered on a truly unique sauce, patrons sing the praises of the white pies the Del Popolo cranks out daily. The White Pie comes complete with heaps of mozzarella, ricotta, basil and garlic, and stands in a class all its own.

#42) TriBeCa Allie’s Cafe: Sardis, Mississippi

This little gem is family-owned and operated in Sardis, Mississippi. They don’t accept reservations, and its brick oven pies won second place in the 2010 American Pizza Championship in Orlando. 

From their delectable 12-inch wood fire pizzas to signature stromboli lovingly wrapped around your favorite toppings, there’s something savory for everyone in your tribe. Munch on a delicious tomato basil mozzarella combo while you choose your pizza experience.

#41) Prince St. Pizza: New York, New York

Prince Street Pizza became famous for their “SoHo Squares” in 2012. Since then, it’s become one of New York’s most sought-after pizza experiences.  Frank Morano uses his family’s century-old Sicilian recipes and insists on quality toppings to create his signature square pies.

A number of distinctive flavors round out this unique menu, including the Smoked Mutz and a dry pie called the Broadway Breadcrumb, complete with cut onion, secret sauce, breadcrumbs and pecorino Romano cheese. Fans young and old love the Spicy Spring, topped with tangy and sweet fra diavolo sauce and spicy soppressata salami.

#40) Pizzeria Lola: Minneapolis, Minnesota

2010 was quite a year for owner Ann Kim. She followed her dream and opened Pizzeria Lola, a Neapolitan pizza shop named after her Weimaraner dog. Through her menu offerings, she managed to find the perfect blend of Neapolitan flavors and her Korean heritage for some innovative offerings.

If you have a hankering for some ooey gooey taste, try the Sunnyside pizza. This over-the-top blend of guanciale, pecorino, cream, leeks, and two sunny-side-up eggs will have you singing its praises while you gleefully wipe off your chin.

#39) Pizza Shackamaxon: Philadelphia, Pennsylvania

Pizza Shackamaxon has had their hands and their cafeteria lines full since they opened their doors in 2018. Co-founders Ryan Ellis and Kevin Schofield are pumping out big, gorgeous slices reminiscent of New York’s Cousins Pizzeria, each with a focus on creativity and local ingredients.

Order your pie by the slice or order a whole one for savoring later, as you may yearn to recreate your flavor experience. White garlic sauce that is second-to-none tops a crispy golden crust along with thyme-roasted cremini, caramelized onion, fontina and gruyere cheeses.

#38) Bocce Club Pizza: Buffalo, New York

Serving up Italian goodness since 1946, Bocce Club Pizza was founded by Dino Pacciotti right after he returned from World War II. These days, it’s run by his son Jim, yet the pizza recipe remains the gold standard and a closely guarded secret within the family.

Dough is made daily from scratch, and owners commit to making batches of homemade sauce for all their pies. Fresh ingredients like sliced tomatoes, seasoned ground beef, onions and cheddar abound on their top-notch taco, a highly sought-after fan favorite.

#37) L&B Spumoni Gardens: Brooklyn, New York

L&B Spumoni Gardens was a dream come true for Italian immigrant Ludovico Barbati, who came directly from Naples to make a better life for himself. Starting in a garage, he expanded to a primitive version of a food truck involving a horse and cart until setting up in its current location on 86th Street in Brooklyn.

In true Sicilian style, pies are sprinkled with the lightest coating of mozzarella before being smothered in a hefty layer of tomato sauce and sprinkles of pecorino. After enjoying a slice or two on the outdoor patio, round out your culinary experience with homemade spumoni for dessert.

#36) Slab: Portland, Maine

Slab, while being a catchphrase for many a slice, does not adequately describe the pillowy goodness that you’ll get out of this Portland pizza experience. Their moist, fluffy foccacia-like dough is covered in heavenly toppings like house made tomato sauce and pounds of provolone.

There is plenty of variety for the seasoned pizza afficionado at Slab. If you’re a little worn out on the traditional red sauce and meat combo, try the loaded potato pizza, containing bacon, mashers, garlic, chive, and ridiculous amounts of cheese and sour cream.

#35) Inferno Pizzeria: Darnestown, Maryland

Chef Tony Conte comes to the pizza table with some impressive credentials when crafting his mouth-watering pies for Inferno Pizzeria. He cut his teeth in the culinary world as executive chef of The Oval Room and at Jean-Georges before moving onto Darnsetown, Maryland to open his dream restaurant.

Inferno offers casual dining and seasonal menus that change on a whim, in addition to tried-and-true favorites that locals adore. In addition to dozens of menu offerings and appetizers that are top-notch, you simply must try the Classic Buffalo Chicken, smothered in house made buffalo, rotisserie chicken, and an abundance of flavorful bleu cheese crumbles. 

#34) Juliana’s Pizza: Brooklyn, New York

Pizzerias such as Juliana’s and Grimaldi’s have a rich history of friendly rivalry that is best understood by visiting both establishments. As you taste their intertwined history of mentorship and family relationships, you’ll see how small the pizza world really is.

Thanks to the competitive spirit and passion for great pizza that these two families embodied, we have the benefit of delicious flavor combinations like house-made sausage, broccoli rabe, and an abundance of fresh garlic-infused olive oil.

#33) EVO: Charleston, South Carolina

EVO, short for Extra Virgin Oven, offers wood-fired Neapolitan pies made with seasonal, local ingredients straight from the source.  Since its inception, their menu has evolved beyond traditional flavors to embrace the bold and brazen.

The sky’s the limit when you consider crafting your own unique pie combination using a plethora of topping choices. Brussels sprouts, pumpkin, corn, eggplant, and slow roasted pork are just a few of the choices that are sure to make your mouth water in anticipation.

#32) Mother Bear’s Pizza: Bloomington, Indiana 

Thanks, college kids, for you are the inspiration for Mother Bear’s Pizza on the campus of Indiana University. Rustic cabin decor is the perfect backdrop for more than twenty unique pies, endless combinations of sauces, veggies, meats, and some serious satisfaction.

If you’re a veggie lover who still indulges in a slice from time to time, consider the truly unique flavors of the Spinoccoli. Superb, creamy parmesan garlic white sauce is topped with fresh broccoli, spinach, aged cheddar and a special blend of mozzarella. 

#31) Il Forno: San Antonio, Texas

San Antonio native Michael Sohocki had already risen to culinary fame when he decided to build his own brick pizza oven and open up Il Forno in 2016. Easily hailed as “the best pizza in the South,” he adds perks like an in-house charcuterie program and locally-made mozzarella. 

Perhaps the best way to experience Il Forno is through the Intero, which is comprised of a light, bubbly charred crust crowned with organic tomato sauce, fresh mozzarella, house-made pepperoni, coppa and sausage. for an added kick, spice things up by adding a dollop of Chinese pepper-infused olive oil.

#30) Frank & Helen’s: University City, Missouri

Going strong since 1956, Frank & Helen’s was founded by brother sister duo Frank Seitz and his sister Helen. A signature vintage sign and red door welcome you to step back in time amid the wooden booths and a plethora of vintage Tiffany lamps. 

Known far and wide for their varied menu, loyal fans return for their pressure-fried broasted chicken and perfect pie toppings. The Antipasto is a local favorite with its garlic-dressing base, provel, mozzarella, bacon, tomato pepperoncini, black olives and anchovies. 

#29) Antico Pizza: Atlanta, Georgia

Giovanni Di Palma opened Antico Pizza Napoletana in 2009 and managed to establish himself as a member of the elite when crafting Atlanta’s best pizza. With 11 pizzas regularly rotating on the menu, crowds stand in line to see what pizza passion tastes like.

From the classic Margherita to the San Genarro with sausage, spicy peppers, and buffalo mozzarella, the genius of Di Palma’s pizza craftsmanship is evident. The Sophia is a pizza that is head and shoulders above even his standard, loaded with cippolini onion, roasted mushrooms, and white truffle oil.

#28) Santillo’s Brick Oven Pizza: Elizabeth, New Jersey

Al Santillo’s grandfather can be credited for the beginning of Santillo’s in 1950. The massive cathedral-like brick oven was built on-site seven years later, and it’s still in operation today. Be prepared for a trip back in time as you peruse a menu that categorizes each pie by the year the recipe was crafted.

The 1940 Genuine Tomato Pie will not disappoint with its tangy flavors, while those who want a more standard pizza experience might go for the 1990 Soft Crust American Style Pizza with customizable toppings. If you a craving pizza and pasta, you’ll get the best of each with their ricotta-rich Lasagna Pie.

#27) Colony Grill: Stamford, Connecticut

The Colony Grill is a little dive in Stamford, Connecticut famous for its no-frills demeanor and its no special orders policy. They believe that their standard of pizza is the best you’re going to get. Opened in 1935, they have a firmly established reputation for delicious pizza in the neighborhood and beyond.

Locals crowd into this Irish neighborhood for their most infamous combo, a corned beef and cabbage pizza that goes well with any beer in the local pubs. A rye bread version of their signature crust is the crowning touch on this masterpiece.

#26) Mama’s TOO!: New York, New York

For every delicious slice on the streets of NYC, there are some mediocre offerings too. Fortunately, the ones found at Mama’s TOO! are an authentically delicious pizza experience topped with dollops of sauce that hide bubbly, crusty cheese combinations.

Want a bit of sweet with your savory? Try the Poached Pear pizza, which contains caramelized slices of sugary pear nestled amidst aged mozzarella and gorgonzola. The whole mess is lovingly drizzled with hot honey and baked to sweet, creamy perfection.

#25) Paulie Gee’s Slice Shop: Brooklyn, New York

Paulie Gee’s is old-school New York pizza. An exemplary fusion of sauce, crust, and cheese, these perfect slices are lovingly crafted by pizza master Paul Giannone, who knows good pizza. Lines are out the door at lunchtime and well into the night as customers search for the perfect pizza experience.

After a huge hunk of Freddy Prinze loaded with fresh mozzarella, tomato sauce, pecorino Romano and sesame seeds, try out the refreshing goodness of a lemon ice, something every good Italian insists upon as the perfect end to a good meal.

#24) Timber Pizza Company: Washington DC

Washington D.C. has long been a pizza wasteland interspersed with greasy jumbo slices on street corners. Thanks to the efforts of the passionate owners of Timber Pizza Company, things are finally starting to look up for the nation’s capital.

Check out the small bites plate with slow roasted pork and pineapple empanadas, complete with spicy jam. If you still have room left, we suggest the truly unique experience of the Green Monster. Pesto, fresh whole milk mozzarella, feta cheese, zucchini, kale and spinach fill your mouth with one-of-a-kind flavor.

#23) Loui’s Pizza: Hazel Park, Michigan

Loui’s started slinging squares in 1977, when Louis Tourtois left his cushy job as head chef at Buddy’s in Detroit to branch off on his own. He also serves up classic pizzeria ambience, with checkered tablecloths, Formica tables, and straw-wrapped vino bottles all over the place. 

This third-generation family spot specializes in Detroit “red top” pies that sport nearly a pound of cheese on each. With variations of mushroom, pepperoni, green pepper, and ham, there is no end to the taste bud bliss that will bloom from a visit.

#22) Pizzeria Delfina: San Francisco, California

The San Francisco Mission District has changed quite a bit over the years, but Pizzeria Delfina owners Anne and Craig Stoll are going strong through it all. Their classic pie menu is inspired by Craig’s fond memories from his youth. Featuring 13 “Neo-inspired” thin crust pizzas, their unique flavor combinations and catchy titles will call to you.

Get your daily dose of veggies with the Broccoli Rabe, slathered with broccoli rabe, caciocavallo, mozzarella, olives, and hot peppers. If you crave a bit more decadence in your experience, try the Carbonara, rich with guanciale, farm-fresh eggs, pecorino, scallions, and cracked pepper.

#21) Pizano’s: Chicago, Illinois

Chicago pizza history was practically written by the Malnati family. Rudy Sr. opened up his first restaurant, Pizzeria Uno, in 1943. Together with his sons Lou and Rudy Jr., they have cornered the market on variations of this savory pie.

As Pizano’s branched out to new locations across the city, their menu was dictated by various preferences of pizza fans. Pies that paid homage to family members and loyal workers became local favorites, such as the Uncle John’s Hawaiian, bursting with house-cured Canadian bacon and fresh pineapple.

#20) Modern Apizza: New Haven, Connecticut

Originally established as State Street pizza in 1934, Modern Pizza is known for its iconic oil-fueled brick oven that cranks out traditional thin-crust pizza to this day. Modern is known for being topping-heavy, which means you’ll need a few napkins as you dive into a mound of gooey mozzarella and some of your favorites.

You may go solo toppings, for the fried eggplant is just that good, or feel free to try one of their delicious combos. The Veggie Bomb is as satisfying as it is heart healthy, with an abundance of spinach, broccoli, olive, mushroom, onion, pepper, and garlic.

#19) Emmy Squared: New York, New York

An offshoot of their already-popular Brooklyn pizzeria titled Emily, owners Matt and Emily Hyland opened Emmy Squared, which focuses on Detroit-style pies with sharp edges. These monsters are thick and fluffy with cheese-infused crispy crusts. 

One of their most notorious combos is an out-of-the-box flavor profile containing chicken, Korean wing sauce, scallions, whole milk mozzarella, and house-made buttermilk ranch. This crowd favorite will simultaneously satisfy any craving that comes your way.

#18) Davenport’s Pizza Palace: Mountainbrook, Alabama

Davenport’s Pizza Palace has been serving up hot slices for over 50 years. With items like fresh daily dough and scratch-made sauce, their kitchen staff is committed to providing explosive taste at an affordable price. Casual dining with nostalgic movie memorabilia and vintage video games round out your delicious dining experience.

A favorite pizza of locals and travelers alike is known as the “Jim Special,” named after famed Major League Baseball player Jim Davenport. Whole milk mozzarella, spicy Italian sausage, pepperoni, and the trifecta of Italian pie veggies saturate every delicious slice.

#17) Roseland Apizza: Derby, Connecticut

Roseland Apizza has been in business since the thirties, and their distinctive blends of past and present have created both ambience and taste that are worth experiencing. With dozens of pies, appetizers, and grinders on the menu, you’ll have no shortage of options for a delicious meal.

Your first time at Roseland should consist of the Signature Tomato, no cheese please. As your appreciation for their pizza passion grows, branch out and try a Most Elite, loaded with lobster, shrimp, scallops, and signature white garlic sauce.

#16) Di Fara: Brooklyn, New York

Domenico DeMarco is something of a celebrity in Brooklyn, and he has owned and operated Di Fara since the late ’60s. he slings both Sicilian and New York-style pizza for hungry native New Yorkers and tourists willing to brave the De Fara counter ambience and experience.

With both his square and round pies being equally spectacular, you’ll be sure to find something to your liking from their authentic menu choices. Go traditional with a combo of pepperoni, mushroom, garlic and peppers, or opt for something from the specialty menu for an enhanced experience. The Chaos pizza features sausage, meatballs, cherry tomatoes, wild onions and loads of fresh garlic.

#15) Bonci: Chicago, Illinois

Rome has had more than one golden age, and this time they’ve invaded the Chicago area with their culinary genius. At Bonci, owner Gabriele Bonci remains loyal to the pizza al tagilo method of delivery, where dough is cut and reheated as needed.

Another truly unique aspect of Bonci’s menu is that the cafeteria-style menu offerings literally change by the hour, based on which fresh ingredients crop up. A light and crispy crust is enhanced by flavorful toppings that are both breathtaking and delicious.

#14) Motorino: New York, New York 

Anthony Mangieri was no stranger to making great pizza when he chose to leave New York City in search of an untapped Neapolitan market. He chose locations in Asia and Dubai to flex his doughy muscles, and it’s paid off big time.

The New York location sports 15+ spirited and savory pies, including one with cherrystone clam, Stracciatella cheese and Gaeta olive. Still another is graced with cremini mushroom, fior de latte cheese, and garlic-infused sweet sausage. 

#13) Papa’s Tomato Pies: Robbinsville, New Jersey

Papa’s Tomato Pies is an establishment that has been around since 1912, and it’s hailed as one of the oldest continuously owned, family-owned and operated pizzeria. They are so devoted to their craft that it’s said their recipes have been passed down since the inception of the restaurant.

Members of the Azzaro family cook made-to-order fresh pies that you can customize any way you like. Choose from standard flavors of garlic and peppers, or go for one of their signature Mustard pies, with spicy brown mustard a flavorful backdrop to juicy, ripe tomatoes.

#12) Santarpino’s: Boston, Massachusetts 

Santarpino’s has been a Boston institution since 1903, and they stick to their roots when crafting crispy dough and signature tangy tomato goodness. Menu offerings are the result of time-tested, grandmother-approved recipes, and the family still stays intimately involved in the production of new tastes and flavors that contribute to its success. 

Single toppings are quite popular for Santarpino’s customers, although some tried and true combos have also made the menu over the years. The signature Cheeseburger pizza is loaded with fresh cheddar, seasoned ground beef and onion. More sophisticated tastes might require the Shrimp Scampi pizza, served with butter-rich shrimp and garlic and served with creamy, delicious white sauce.

#11) La Nova: Buffalo, New York

La Nova is a local legend among Buffalo eateries that is soon to celebrate nearly 50 years in business. From its plethora of crust options to endless topping combinations, young and old alike flock to its cozy little nook for a slice of their favorite flavors.

True pizza fans know that a craving can strike at any time, and La Nova’s Breakfast Pizza satisfies the most voracious morning appetite with deliciousness. Sitting atop their signature bubbly crust sit mounds of fluffy scrambled eggs, Romano and cheddar cheeses, onion, garlic, and the trifecta of breakfast meats–hams, sausage and bacon.

#10) Pizza Hacker: San Francisco, California

Pizza Hacker is located in San Francisco, California. Owner Jeff Krumpan was a street vendor slinging slices before he moved into the well-known brick and mortar location. Taking stylistic inspiration from Ohio street vendors and true Neapolitan origins, he crafts perfect pies that attract even the most discriminating palette.

In addition to classic flavors like the Margherita and the “Top Shelf” Margherita, Krumpan flexes his doughy muscles with other offerings like the Puttanesca and the Get a Room, appropriately named for the way customers like to cozy up to Spanish chorizo, Kalamata olives, marinated onion, and award-winning mozzarella made in-house.

#9) Lou Malnati’s Pizzeria: Chicago, Illinois

The very first Lou Malnati’s Pizzeria opened in the seventies, and it was such a smashing success that several other locations have opened across the country. Though Lou died of cancer shortly after opening his own shop, his family has managed not only to keep his dream alive, but create something larger than any of them could have imagined.

Step into one of over 50 nationwide locations and see that quality and commitment to crafting great food are of utmost importance. Deep dish, extra cheese, thin crust with veggies are all yours for the taking as you sculpt and enjoy a true culinary masterpiece. 

#8) O4W Pizza: Duluth, Georgia

Owner Anthony Spina sparked some serious controversy in 2015 when he opened O4W in Atlanta, Georgia. Till then, locals had not experienced true “Jersey-style” pizza, with tomato sauce smothering cheesy goodness.

“Jersey-style” does not disappoint, and fans of this unique style of grandma pie pay homage to the stick-to-your-ribs goodness of the fried meatball pizza, complete with pan-fried meatballs, fresh basil and parmigiano reggiano.

#7) Sally’s Apizza: New Haven, Connecticut

New Haven pizza royalty includes Sally’s Apizza, operating in the same location since the 1930s. Pizza is delicious, traditional thin crust with a light char, slathered with rich tomato sauce and fresh mozzarella. Despite the fact that the pies look similar to substandard cousins, the labor of love that goes into making each pie gives it a distinctive flavor that is head and shoulders above others.

Sally’s keeps it simple yet delicious when crafting their unique pizza flavors. A clam pie with white sauce is a delicious alternative to traditional reds, as is the distinctive Potato Pizza, complete with fresh buffalo mozzarella, thinly sliced red potato, onion and rosemary. Choose your favoritess and start chowing down.

#6) Totonno’s: Brooklyn, New York

Coney-Island born Totonno’s Pizza has lived through fire, flood, and urban sprawl, serving as the perfect representation between traditional style and culinary innovation. These NY classics are works of art with their coal-fired charred crusts, bubbly mozzarella and red-sauced glory. 

With bold claims by Zagat like “only God makes better pizza,” your mouth-watering experience begins when you peruse their menu of delicious offerings. Choose from a variety of fresh toppings such as broccoli, sweet sausage, meatballs artichoke hearts, and fresh mushrooms to create your own personal masterpiece.

#5) Micucci Grocery: Portland, Maine

Micucci Grocery has been proudly family-owned and operated since 1949. It stands as a historical icon in Portland, serving giant slabs of Sicilian-inspired pizza that is baked and set on shelves. Their dense, delicious crust will not leave you wanting seconds, to be sure.

Micucci Grocery remains distinctive among other pizzerias for their deli and grocery offerings as well. As you savor hand-selected meats, cheeses, and distinctive toppings, shop for all your favorite Italian delicacies to enjoy at home.

#4) Zuppardi’s Apizza: West Haven, Connecticut

In the sleepy little town of New Haven, Connecticut lie some formidable pizza names, one of which is Zuppardi’s. Zuppardi’s has a unique corner on Connecticut’s famous thin-style, and they’ve been cranking out crispy crust since 1934. 

Zuppardi’s offers traditional pies with spicy tomato sauce and white garlic-infused oil that’ll make taste buds sing. If you want something truly unique, check out the Caesar Salad Pizza atop a warm, fluffy crust and crowned with crispy rotisserie chicken.

#3) Pequod’s: Chicago, Illinois

The late great Burt Katz can also be credited with starting Pequod’s, a Chicago must-see for tourists and residents alike. Katz loved his cheese, and this is evident in the caramelized crust that burns its way through every crispy, cheesy bite.

Pizza craftsmen working at the establishment recommend no more than five toppings to ensure best quality and taste. Pan pizza and thin pizza crust options exist, and a list of fully customizable toppings ensures that your every taste craving will be satisfied in each and every slice.

#2) Lucali: Brooklyn, New York

Carroll Gardens pizzeria Lucali was opened by Mark Iacono in 2006, and happy customers have been flocking to the restaurant ever since. Classic New York thin crust meets old-school traditions of preparation that are praised by customers and critics alike. Go early and go hungry, or you might find yourself waiting in line for hours.

Rumor has it that Iacono grabbed his piece of prime real estate to hang on to a bit of nostalgia from his childhood. Set where his favorite childhood candy store was once located, he has transformed the fare and the ambience to something truly magical. Pies and calzones are equally impressive, choose your toppings wisely and get ready for a premier pizza experience.

#1) Louie And Ernie’s: The Bronx, New York

Louie and Ernie’s location is so good that customers can’t wait for the pies to cool down. Their sausage and onion has such a consistent reputation for burning goodness that a disclaimer hangs in the restaurant for all to see.

While locals only know what toppings are nestled atop whole milk mozzarella on the Godfather, it’s worth the trip to Lou and Ernie’s to see for yourself what all of the crusty, cheesy goodness is all about. Skip the delivery and go for the whole in-person experience.