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There are 14 pies on the menu, most of which feature combos you’re familiar with, along with less common toppings like Peppadew red peppers and guanciale, a cured Italian meat. New York led the way. Frank Pepe opened just eight years before Roseland and Sally’s opened three years later. Freshly shucked, briny littleneck clams, an intense dose of garlic, olive oil, oregano and grated Parmigiano-Reggiano sit atop a charcoal-colored crust. That may largely be due to Gabriele Bonci, who chose Chicago’s Fulton Market for his first U.S. spot, the eponymous Bonci. There are 11 pizzas on the menu: five red, five white and one special: the Sophia, with buffalo mozzarella, cippolini onions, roasted mushrooms and white truffle oil. Papa’s Tomato Pies, established in 1912, is America’s oldest continuously owned, family-owned pizzeria. Pizza master Paul Giannone isn’t reinventing the wheel here; he’s just using quality ingredients and a whole lot of skill to turn out pizza slices that taste exactly how you want them to, the perfect fusion of crust, sauce and cheese. Krupman’s 12-inch pizzas feature beautiful, almost soupy-looking centers and char bubbles, but they aren't quite Neapolitan. This is a Northeastern pizza genre unto its own, and Pepe’s is the best of all. Bebu doesn’t channel Midwestern tavern-style thin crust. There are signs, though, that this reputation may be thawing. They will make your pizza 14-inch, 15-inch, Sicilian, grandma-style, gluten-free, individual-sized or even heart-shaped. Published Oct. 22, 2019, at 9:30 a.m. The salty and satisfying Forbes Waggensense (don’t ask us how they got the name) is a true stunner though with mozzarella, fontina cheese, grana padano, basil, smoked pepperoni and tomato sauce. Nominate it for our Best of L.A. 2015 Readers' Choice Award. You’ll want the Roseland Special (sausage and mushrooms), the fresh-shucked clam pie and one of the special shrimp pizzas topped with 2 pounds of shrimp. The centerpiece of the casual restaurant is a custom-tiled wood-burning oven, and it’s turning out a roster of pies that changes seasonally based on what’s fresh and local. 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 crusts with a sauce-to-cheese ratio that delivers as much as you need and not more than the structural integrity can handle. (I'm not trying to hate on the Westside. Anthony Spina made waves in 2015 when he opened O4W in Atlanta, Georgia, a shop specializing in “Jersey-style” pizzas. Their breads and pastas are to die for, but the real star of the show is the pizza which has some of the very best dough in the city. The word “slabs” doesn’t do these slices justice — a curious hybrid for sure, they’re nowhere as heavy as the gut-bombs most descriptions convey. A pizza for the new ages. The third-generation, family-owned Hazel Park spot serves quartered, Detroit “red top”-style pies that are said to each have a pound of cheese on each of them. It’s a philosophy that seems to work for them — the restaurant is essentially the standard-bearer for thin-crust pies in Chicago. Each inch-thick rectangle is a moist, fluffy focaccia topped with just-melted cheese distributed in a way that brings tectonic plates to mind. About a dozen restaurants in town serve this style of pizza, and all are worthy of attention, but it’s best to start your journey at the fabulously old-school Arcaro & Genell, which opened in 1962 and hasn’t changed much since then. You’ll have a hard time choosing between the offerings, all made in a Pavesi pecan-wood-fired oven. A weekly special pie that highlights local ingredients is also available. This spot is a must-visit, but don’t go with a plan for any particular slice in mind; the menu changes hourly based on what fresh ingredients crop up. Al Santillo’s grandfather opened Santillo’s in 1950, and the massive, cathedral-like brick oven, which requires a 20-foot-long peel to retrieve the pizzas, was built in 1957. Find the best in dining based on location, cuisine, price, view, and more. Yes, it sounds crazy, but it’s an unexpected, nuanced creation that shouldn’t work, but does — a brilliant pizza you’ll crave and won’t find anywhere else. The sausage (made with an 80-year-old recipe) comes from the S&D Pork Store four blocks down Crosby Avenue and is applied in generous, juicy, fennel-spiked chunks barely held in place by copious amounts of melted cheese. i was raised in California. One on the other side of I-95 in West Haven, there is Zuppardi's, which has been open since 1934. Even though Chris Bianco no longer personally makes every pie that Pizzeria Bianco turns out, the pizzas at this legendary Phoenix, Arizona, restaurant gave the chef his initial claim to fame. And if there’s a doughnut on the menu, get that for dessert. The Cheese Board opened as a small cheese store in 1967, and four years later, the two owners sold it to employees, creating a 100% worker-owned business. The Azzaro family cooks made-to-order pies customizable in a variety of ways. The ranking proves that there’s good pizza to be found all across the country, and it’s only getting better. Among the specialty pies, the Milano (mozzarella, ricotta, pecorino Romano and garlic) is a white pie worth noting. This pizza capital even has its own pizza language — you order by the color, the cut and the tray. The restaurant’s signature is the classic cheese and tomato sauce, but two popular favorites are the Hawaiian pie and the option to get extra meat such as ground beef, ham, bacon and pepperoni. The restaurant bakes six pies in wood-burning ovens and on grills over hardwood charcoal fire. The ones served at Mama’s Too on the Upper West Side don’t fit into that category. Looking for the perfect slice?\u00a024/7 Tempo has assembled a list of the 25 best pizzerias in America according to Yelp reviewers. Dom cooks both New York- and Sicilian-style pizza for hungry New Yorkers and tourists willing to wait in long lines and brave the free-for-all that is the Di Fara counter experience. Pizza Hut is the best chain pizza you're going to get that's still not quite really good pizza. Their toppings are super original and the service always fast and friendly. These days, Lombardi’s is almost always packed. Frank Pepe Pizzeria Napoletanaretains its crown as America’s finest pizzeria. Continue to customize by swapping in goat cheese or feta instead of mozzarella or go with a barbeque sauce base instead of tomato sauce. Start out with a 1957-Style Pizza Extra Thin (14-inch round), or the popular Sicilian pizza — or just ask Al to make you his own spontaneous creation. Consider leveling-up your crust for free with sesame seeds, onion, garlic, Cajun spice or Parmigiano-Reggiano. October 1, 2019. Monza uses imported San Felice wheat flour, Neapolitan yeast and filtered, pH-balanced water to develop its version of the most traditional-style pizza possible. Pitfire Artisan Pizza – 730 S Arroyo Pkwy, Pasadena, 14. The pizza here would be right at home at one of Brooklyn’s top slice shops: It has a crisp-yet-chewy crust, a well-balanced sauce and just the right amount of cheese. This pizzeria is so popular, it’s spawned additional locations in Ohio, Baltimore and Chicago as well as Giannone’s new old-school Slice Shop, which is turning out a completely different style of pizza with an equal level of mastery and has also earned a spot on our list. The no-reservations, family-owned Sardis, Mississippi, neighborhood gem TriBecca Allie Cafe is the little pizzeria that could — its brick-oven pies won second place in the 2010 American Pizza Championship in Orlando. Ohio-born Jeff Krupman has been making a name for himself for years, first hacking a Weber grill and operating a mobile pizza oven along the boundaries of legal street-vending before moving into a brick-and-mortar spot appropriately dubbed Pizza Hacker on the Mission. It’s a pizza-lover’s haven, a clean, rustic space that resembles a barn but puts out a pie to rival Naples’ finest. The pies are known for their perfectly caramelized crusts and hearty toppings such as roasted garlic, meatballs, and sport pepper. 8. If you’re feeling adventurous, opt for one of the 11 pies under the "Shhhhhh..." header on Bebu’s menu. New Haven pizza (or as the locals call it, “apizza,” pronounced “ah-BEETZ”) fans should feel right at home at Roseland Apizza — the décor echoes that of the famous Sally’s of Wooster Street. This lengthy, doughy pizza gets cut with scissors and sold in rectangular slices by weight and reheated. Going strong since 1946, Bocce Club was founded by Dino Pacciotti shortly after he returned from World War II. And if you stand at the counter and watch Dom make your pizza by hand, pull it from the ripping-hot oven with his bare hands and snip some fresh basil over it with a pair of scissors, you just might have America’s best pizzaexperience as well. After naming the 50 best pizzas in the country, we thought Los Angeles could more than hold it’ own against any city in the world when it comes to great pies. Two pies of particular interest highlight Korean flavors. And it’s so popular that there are now additional locations in Fort Worth, Austin and Houston. So choose wisely from a list of toppings that includes classics like anchovies, red onions, garlic, pepperoni, house-made sausage and basil as well as more interesting options such as house-cured Canadian bacon, cotto salami, arugula, pepperoncini and truffle oil. Settebello really goes above and beyond in its efforts to bring authentic Italian pizzas to Salt Lake City, Utah. Not Naples, Italy. This is a far more standard operation, with a full staff, a horseshoe-shaped bar, wine, kombucha on tap and a selection of small plates. Making a perfect slice of traditional New York pizza is a lot harder than it looks, but Slice Shop is pulling it off. Your missing one.. cornmeal crust pizza from zeros in Monrovia. They’re so airy that it’s hard to believe a “hand slab” weighs a full pound (a “half slab” weighs 4 pounds and a “full slab” weighs 8 pounds). This has all contributed to making it even more difficult than ever to rank the country’s best pizzas, but once again we’ve accepted the challenge and rounded up the 101 best pizzas in America. As the saying goes, "Even bad pizza is pretty good." But there are two other pizzas worth noting: a freshly shucked littleneck clam pie or the escarole and bean white pie with garlic. It’s not pizza in any other traditional regional American sense, nor can you say it’s precisely Italian. However, the can’t-miss pizza here is the award-winning grandma pie cooked in cast iron pan. But there are some pizzas that are much better than "still pretty good" — they're out-of-this-world amazing. You should definitely order the pizza that won them the prize: the Magnolia Rosa with red onion, mozzarella and Mississippi pecans. They import nearly all their ingredients from Italy, with many coming from the home of pizza, Naples. Some say this frozen treat is even better than the pizza. Santarpio's, which opened in 1903, sticks to its traditional roots when it comes to its famously chewy and satisfyingly wet slices. You can customize with spinach, tomatoes, mushrooms, pepperoni, sausage, sweet peppers, anchovies, onions, prosciutto, basil and extra cheese — just know there’s a three-topping max per pie. Shackamaxon is proof that high-quality ingredients really do make a difference. A cash-only throwback in Boston’s North End, it started as a bakery in 1965 and took on its current form in 1974. There are nearly 30 toppings, including Peppadews, Sriracha pineapple and spinach ricotta and well as daily specials like rosemary potato with red onion and spicy bechamel and eggplant Parmesan. The whole menu is the vegan version of Mexican-inspired favorites, including things like carne asada fries, nachos and even al … Renowned baker and chef Nancy Silverton runs Osteria Mozza, a Los Angeles hot spot where the famous clientele isn’t as interesting as the innovative, creative fare. No matter what you order, you’re guaranteed a chewy cornicione and an exemplary neo-Neapolitan pie. The menu features 13 “Neapolitan-inspired” thin-crust pizzas. These two Brooklyn pizza shops have a deep-seated pizza saga that is best understood by going 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. Try the signature Detroit Zoo pie with a Motor City Cheese blend, roasted tomatoes, fresh basil, pine nuts and tomato basil sauce. You’ll want to bring a serious appetite – these pies are BIG. Legendary pizzaiolo Anthony Mangieri first opened Una Pizza Napoletana in New York in 2004, but in 2008, he closed it down and decamped to San Francisco. The slightly imperfect circles served at New Orleans, Louisiana, classic Pizza Domenica are ringed with light, puffy and black-blistered crusts. The 75 Best Fried Chicken Places in America, The 101 Best Casual Restaurants in America, America’s 75 Best Hole-in-the-Wall Restaurants, A great pizza is so much more than bread, sauce and cheese. TripAdvisor took a look at the places reviewers were giving top marks, accounting for overall ratings and the quality and quantity of reviews. But its most well-known creation is the Avalanche featuring barbecue sauce, mozzarella, provolone, cheddar, red onions, blackened chicken and bacon — which happens to pair perfectly with the house-brewed, assertively hopped Broken Tooth Fairweather IPA. If you like spicy stuff, kick things up a notch with homemade Chinese pepper-infused oil. Maybe San Antonio doesn’t offer a singular pizza type with trademark touches like the burned blisters of a pizza napoletana, the foldable perfection of a New York pie or the knife-and-fork dive of Chicago’s deep dish.But even without a signature style, our city is still a pizza kind of town. Lovely’s Fifty-Fifty serves generously topped pies marked by thick puffy crusts and extreme devotion to seasonality. PIZZANA mixes traditional Italian ingredients alongside the freshest Californian produce from local farmers markets. Its artisanal-looking pizzas have the kind of gray and ashy, crispy corniciones (the edge crust, or ring around the pizza) you don’t see on the ever-popular Neapolitan pizzas across America. It’s usually mentioned in the same breath is New Haven legends Pepe’s and Sally’s, but these pies are quite different — heavier, wetter, cornmeal-bottomed and not quite as crisp — and the space is far more modern than its Wooster Street counterparts. By now, most pizza lovers know what a grandma pie is, but for the uninitiated, it has a square crust that is thinner and denser than Sicilian style, with a crisp chewiness. They proudly serve the best slice of Authentic New York Style pizza in Southern California, with locations in Beverly Hills, Sherman Oaks, Encino, and Thousand Oaks. The thin crust has a cornicione without much bubble and a thorough sauce layering that’s tangy and not overly sweet or salty. After regular hours on Fridays, they began serving one vegetarian pizza, placing fresh ingredients and unusual cheeses atop a thin, sourdough crust. Owner and Winston-Salem native Peyton Smith has pulled out all the stops on his quest: He’s imported a wood-fired Stefano Ferrara oven from Italy, he makes his dough daily from Italian flour and ages it for up to 72 hours, he’s created his own canned tomato blend for his sauce, and he tends to the pies as they char and bubble — never for more than 90 seconds — in an 850-degree oven. Monza in Charleston, South Carolina, feeds off the history of its namesake city to offer handcrafted pies. In May 2018, however, he decided to come back to Manhattan, and the city welcomed him with open arms (and stomachs, and wallets). The ingredients they source, along with their skilful handling is what makes this place so special. In the history of all things pizza, the bar pie is perhaps one of the most underrated styles. Check out the 7 most Instagrammable spots in California. Established in 1934 as State Street Pizza, Modern is known for its oil-fueled brick oven (one of the last in the country) that still puts out pizza in the same thin-crust style. Lou died of cancer just seven years later, but his family kept his dream alive. But you can't go wrong with the essentials, and it's hard to be more beautiful than Pretty in Pepperoni, its take on a classic with tomato sauce, a provolone-and-mozz blend, fresh mozzarella, pepperoni and basil. Still, the original is one of the most underrated and under-hyped pizza classics in the city. All pies are topped with Parmigiano-Reggiano, oregano and olive oil, and you have the choice of going red (traditional tomato sauce and mozzarella pizza), plain (red sauce garlic, Parmigiano and olive oil, but no mozzarella) or white (plain crust brushed with olive oil, diced garlic and mozzarella). The pizza here is available in a few varieties, all nodding to Chicago: deep-dish, pan and thin and crispy, all made with additive-free spring wheat. Every pizza-proud Long Islander knows this is better than many pizzas you’ll find in Manhattan. You have to credit a town that calls itself the "Pizza Capital of the World," especially if no one would have heard of it otherwise. There are at least four ovens (a 900-degree wood-fired Cirigliano Forni oven, a Rotoflex gas brick oven, a Marsal gas brick oven and a Cuppone Italian electric brick oven) the pizza champ uses to send out his signature pie styles: Napoletana, classic Italian, classic American, Sicilian and Romano. Check out the 50 best burgers in America. Long Beach hotspot Michael’s has long been considered one of the best places for a pizza anywhere in Southern California. South End – 2805 Abbot Kinney Boulevard B, Venice, 6. IT Bagel & Pizza (19 E. Main St. in Oyster Bay): In 2019, Brad and Michele Berrol had the genius idea to focus on two iconic but seemingly disparate foods: bagels and pizza… Her wood-fired pies are cooked in a copper-clad oven. He had to wait years for the herd to grow large enough to ensure a steady supply of the notoriously difficult-to-perfect cheese. Include a pinch of Di Fara, stretch Totonno's crust a bit wider, add a few intangibles, and you’re close to the pizza experience Mark Iacono has made famous at his Carroll Gardens pizzeria Lucali, which opened in 2006. The end result? In 2010, Ann Kim opened Minneapolis’ Pizzeria Lola, a Neapolitan-style pizza shop named for her Weimaraner dog. There are 10 standards on the menu that you’ll want to rotate through, including the classic, supreme, and "tie-dye" (vodka, tomato, pesto and fresh mozzarella), but the best one is the vodka pie with fresh mozzarella. 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