best pizza in usa reddit

Toppings are simple and solid, beer is cheap, and ordering a pizza with clams or sausage is the way to go. The pizza scene in New York has grown by leaps and bounds since Una Pizza last graced its shores, but the consensus is that Mangieri’s classic Neapolitan-style pizzas are just as good as they’ve always been — especially the Margherita, with its puffy cornicione, bright and acidic sauce and creamy high-quality buffalo mozzarella. It’s super chill here and they also do pizza by the slice, so you can stop in for a bite to eat or go the full hog with a pie. It’s not pizza in any other traditional regional American sense, nor can you say it’s precisely Italian. These rankings exclude any frozen pizzas that are limited to specific stores, like Target's … If you’re feeling adventurous, order a Papa’s tangy original: a mustard pie with a thin layer of spicy brown mustard between the crust and cheese with tomato sauce on top. An ownership change after Burt’s passing in 2016 resulted in a full renovation, and even though the pizzeria may have lost some of its old-school charm, loyalists will tell you that the pizza is still as good as ever. Try their fig pizza: fig jam, fontina, prosciutto, balsamic arugula, parmigiano reggiano. Buon Appetito! These guys magically churn out perfect 18-inch pies from an electric oven – no mean feat. Vito & Nick’s has been around since the 1930s, so you know they’re doing something right here. Chef Tony Conte honed his chops as executive chef of D.C.’s Oval Room and executive sous chef at New York’s Jean-Georges before decamping to the D.C. suburbs of Darnestown, Maryland, to open Inferno, his vision of an authentic Neapolitan pizzeria. To come up with the best pizzas in America, we research the newest, best places, then build a survey of great pizzas from around the country — nearly 1,000 pizzas in total were considered in 2019. And as for the white pizzas, go for the Bianca, topped with both cow’s milk and buffalo mozzarella, ricotta and pecorino. The tradition of a thin-crust Milwaukee pie topped with about three to four times more cheese than crust lives on at this Wisconsin icon. Sit outside and enjoy the patio and your slice, but don’t leave without having some spumoni for dessert. The New Haven icon opened in Wooster Square in 1925 and shortly thereafter moved into its current space, which at the time was the largest pizzeria in America. With fresh littleneck clams and grated Parmigiano-Reggiano, it’s a beauty. Or check out the 50 best burgers in the USA. Order Santarpio’s most popular pie — mozzarella, sausage and garlic — to establish a baseline. Best Toaster Ovens for Frozen Pizza. Pizza Rock is one of the 14 pizzerias California pizza king Tony Gemignani owns (four of which are in Nevada), and it doesn’t skimp on pizza preparation. Get yours with some fresh basil and a couple dollops of fresh ricotta on top. There are nine 12-inch pies on the menu made with imported Italian mozzarella and cooked in a 900-degree wood-fired oven. And the family behind this operation is key: Their recipe has been passed down through generations and survived a 2013 move from Trenton to Robbinsville. Two things remain unchanged, however: the crowds and the pizza. Her wood-fired pies are cooked in a copper-clad oven. Best for the Big Green Egg: Cast Elegance Pizza … It’d do great for a quick pizza fix, but it won’t leave a major lasting flavor impression. It’s popular for their drive-thru grab ‘n’ go, so you can be assured you’ll always have time for a slice from here. Plus, it’s dog friendly! Rich tomato sauce, doughy crusts and creamy mozz combine for a pizza you’ll be dreaming about long after the last slice is gone. The coal-fired blistered edges, the spotty mozzarella laced over that beautiful red sauce… These pies are works of art, and the restaurant, with its black-and-white tile floors, tin ceilings and no-nonsense waitstaff, is as much a time capsule as the pizza. But your first move should be the Salsiccia with house-made fennel sausage, tomato, bell pepper, onion and mozzarella. 02. of 07. Pizza Brain’s “Jane” is its version of a Margherita — a cheesy trifecta of mozzarella, aged provolone and grana padano cheese blended with basil — and it’s a good place to begin. And as for the sauce, Richer told The New York Times that he waits for the latest vintages of tomatoes from California, New Jersey and Italy to be canned each January before blind-tasting and grading them all, then blending them like fine wine. Among them, you’ll find the signature Apizza Amore: a Margherita pie with capicollo (cured pork shoulder) that has a spicy kick offset by the somewhat sweet mozzarella and balanced sauce. People need pizza, and this is a solid choice. Thank you for choosing Tony’s New York Pizza as your favorite pizza place in Virginia! When Pizzeria Beddia first opened in 2013, it was a two-man operation – just Joe Beddia and his friend John Walker serving just 40 pies a night, four nights a week, in a cash-only, no-phone, no-bathroom space, with Beddia making every pie. But there are other intriguing options like Lasagna Pizza, thin-pan, Roman-style and Italian bread. Customers can add to small or large tomato pies by selecting from a range of toppings including anchovies, artichokes, basil, spinach, black olives, broccoli, garlic, hot peppers, mushrooms, onions, sausage, roasted peppers, sweet peppers, pepperoni and even tuna. It’s a fantastic time for pizza in this country. Sally's Apizza is New Haven royalty, operating from the same location where it opened in the late 1930s in Wooster Square. The dough includes a secret ingredient of honey, that brings it to a whole new level. Kitchen Supply 14-Inch x 16-Inch Aluminum Pizza Peel with Wood Handle. There are now six Pizano’s locations, all known for serving equally good thin and deep-dish pizzas. The style has made a few inroads in the U.S. from time to time but never truly resonated the way it has over the past few years. In short, after learning from his uncle Pasquale (Patsy) Lancieri, who in turn had learned from Gennaro Lombardi, Patsy Grimaldi opened his own place, retired and sold the name, then came out of retirement to open Juliana’s, serving the same pizza he started the place with. Think traditional Italian style with a modern American twist. The pizzeria was run by the Lombardi family — first by Gennaro’s son, John, then his grandson, Jerry — until it closed in 1984. Why go to Southern Italy when you can find the same flavours in Little Rock? The Margarita. The menu features 13 “Neapolitan-inspired” thin-crust pizzas. Duca’s Neapolitan Pizza – Colorado Spring, Colorado, 12. This low-key pizzeria does Italian style, thin-crust pies as well as pizza by the slice. The pepperoni curls up so that it’s crispy and salty amid the cheese and pools of tangy-sweet sauce dribbled on top. And it certainly won’t taste as good as one of these 33 homemade varieties. Bubbling cheese, fragrant salamis and a great crust. Anybody interested in tracing America’s love affair with pizza to its origins will find their way to Lombardi’s. The result? Crusts are old-school Italian, AKA perfectly charred, chewy and made with passion. Al Forno’s best is the Summer pizza, topped with tomato sauce, fresh herbs, scallions, a blend of fontina and pecorino cheese, a spicy oil and corn right off the cob. Pizzeria Mozza, attached to the main restaurant, offers a variety of Italian specialties from antipasti to bruschetta, but the Neapolitan pizzas steal the show. Folino’s Wood Fired Pizza – Shelburne, Vermont, 46. It’s an understatement to say that Grimaldi’s and Juliana’s have history. There’s also "The Works" with mushrooms, onions, peppers, garlic, sausage, pepperoni, extra cheese, and anchovies. Can’t go without your weekly fix of Eugene’s? 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. This ain’t your regular pizza joint- Dewey’s is as cool as a neighbourhood pizzeria can be. 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. BBQ Bacon Cheeseburger Pizza Owner Frank Morano, who uses his family’s Sicilian recipes, installed a new gas-fired, brick-lined Marsal & Sons oven to fire up seven signature Neapolitan pies and five styles of square slices. And it doesn’t look like much has changed since. As the name suggests, this neighbourhood eatery is heavily focused on pork, with a pizza menu that makes the most of seasonal ingredients. They use only local ingredients, including housemade cheeses and specially-bred hazelnuts. Post Office Pies – Birmingham, Alabama, 50 most Instagrammable states in the USA ranked. Their seasonal pizzas feature unique toppings and they also do an insanely good homemade Semifreddo to finish off the meal. 6. These are the kind of pizzas you want to eat every single weekend – and when they’re as good as Duca’s, we won’t blame you if you do. It’s best-known for its signature Detroit-style square pizza… That something is a Sicilian-style crunchy thin crust (sorry Chicago, but the deep dish didn’t win this year!). Located in the heart of Key West, Duetto Pizza and Gelato is a must-stop spot for pizza lovers. 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 pizza is made using dough from a 90-year-old family recipe, sauce, whole-milk mozzarella and toppings with no preservatives or additives, and it’s all cooked in a brick oven. At Young Joni, she’s turning out what she calls “neo-Neapolitan pizza” cooked in a copper Le Panyol oven. A fun and lively pizza joint that does hearty pies with regularly changing specials – right now we have our eye on their Pickle Pizza with garlic butter. A legit New York-style pizza place in Boise – they keep things simple here and focus on the flavour of the pizza. Step under the hand-lettered vintage sign and through the welcoming red front door, and you’ll find yourself back in time in a restaurant with wood-paneled walls, a drop ceiling, old wood booths and plenty of hanging faux-Tiffany lamps. Options include the CBR, with mozzarella, roasted chicken, bacon, pickled jalapeños, parsley, ranch and an everything bagel crust; and the Meat Fight, with brisket, jalapeños, caramelized onions, pepperoni and homemade barbecue sauce. First-generation Italian-American brothers Bobby and John Zaffiro opened Zaffiro’s in its present location in 1956, and the restaurant is still family-owned, run today by Bobby’s son. 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. Going strong since 1946, Bocce Club was founded by Dino Pacciotti shortly after he returned from World War II. Every pizza-proud Long Islander knows this is better than many pizzas you’ll find in Manhattan. If you do miss that pie, don’t worry. Veraci Pizza features a delicious ultra-thin artisan crust made from their secret recipe. You have got to get the Bacon and Clam pie: Roasted garlic cream, clams, maple-smoked bacon, sweet onion, fresh mozzarella, Romano, Asiago, and oregano. So after your wait in line is over, sit down and order something simple: a Margherita made in a coal-fired oven that heats up to about 1,200 degrees and requires about 100 pounds of coal a day. Razza is SO goddamn good that even loyal pizza fans from New York city will pop over on the Path train just to get one of these pies. 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. California Pizza Kitchen (CPK) is a casual dining pizza restaurant chain, specializing in California-style pizza (that also sells frozen pizza). Guido’s Original New York, Boise, Idaho, 23. Krupman’s 12-inch pizzas feature beautiful, almost soupy-looking centers and char bubbles, but they aren't quite Neapolitan. Check out the 50 most Instagrammable states in the USA ranked. 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. It’s generally regarded as the originator of the grandma slice. Nowadays, however, it’s almost difficult to remember there was once a time when getting to this great pizza joint was considered a trek. 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. The first CPK restaurant opened in Beverly Hills in 1985. Santarpio's, which opened in 1903, sticks to its traditional roots when it comes to its famously chewy and satisfyingly wet slices. The 7 Best Pizza Stones of 2020 Ensure a crispy crust in the comfort of your own home. Their pies are all made by hand and then cooked in a seriously hot wood fired oven to give them that perfect crust. Haven’t experienced this thin, crispy-crust style before? Diavola will transport you to the sun drenched squares of Italy, where pizza has charcoal crusts and bursts with flavour. A weekly special pie that highlights local ingredients is also available. ZAZA does perfect pies cooked in a wood oven. Buffalo has seen increased attention for its own thick, airy and cheesy style; thin-and-crispy bar pies and the chewy, oblong New Haven style have spread; Detroit, with its thick, rectangular pan pizzas, continues to motor its way onto menus nationwide; and a few determined, energetic joints are even powering a renaissance in New York City slice culture. I can’t speak for any state other than West Virginia but obviously you haven’t had many pizzas in WV. These countertop toaster ovens will do a dandy job. Settebello really goes above and beyond in its efforts to bring authentic Italian pizzas to Salt Lake City, Utah. The menu features seven pies with toppings like Yukon Gold potatoes, soft-cooked free-range eggs, smoked prosciutto, truffle cheese and house-made bacon, but you’ll want to try the sweet fennel sausage, roasted pepper and provolone pie. The pizzas have balloon-light crusts that are contrasted by ultra-crispy edges and covered in a myriad of inventive and fresh toppings both beautiful and delicious. We’ve already gone over the long, labyrinthine history of Grimaldi’s (see #45), but all you really need to know is this: It’s been tucked away near the base of the Brooklyn Bridge since 1990, it moved into a new space next door in 2011, it was purchased by owner Frank Ciolli’s son (who also runs a chain of the same name) in early 2019, and the pizza is every bit as delicious as it’s always been. This New Jersey pizzeria is really something you have to experience for yourself. Both made for smashingly successful pizza parties (not a single slice left!). 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 is cooked in a coal-fired brick oven the same way it's been done there since 1929. However, you really can’t go wrong with any other pie, such as the Patate, which is topped with olive oil, thin-sliced potato, mozzarella, cheddar, bacon, chives and sour cream. topped with 100% Wisconsin mozzarella, then baked to bubbling perfection. They follow the strict guidelines Associazione Verace Pizza Napoletana (VPN), so you know for sure that you’ll get an authentic Neapolitan pie here. America’s top restaurants worth waiting in line for, one restaurant that’s worth waiting in line for, one of the 101 most iconic dishes in America, The 101 Best Restaurants in America for 2019, The 101 Most Iconic Restaurant Dishes in America. Freshly cooked, super cheesy and nicely priced, Boston’s Pizza has all the essential ingredients for a beloved local pizzeria. But the pie to not miss is the Roni Supreme which has mozzarella, lots of pepperoni and Calabrian chile. Their Sunday-only pop-up was so popular that a full-time pizzeria soon followed. Stuff your face on their 28-inch Party Pizza if coming with a group. Dom is oftentimes replaced behind the counter by his (well-trained) children nowadays, and the restaurant has been plagued by tax issues, so there’s no time like the present to pay homage. At pizza master Tony Gemignani’s legendary San Francisco flagship Tony’s Pizza Napoletana, the signature pie is the award-winning Neapolitan. It has a completely different texture, the bottom almost fried. These days, the menu features almost 40 pizzas with names just as creative as its topping combinations. Devil by name, but absolute heaven by flavour. In Rome, pizza al taglio (literally “pizza by the cut”) has long been a thing. Step back in time to a classic New York pizzeria from the 1960s, as pies here are made just the way they were in the small NJ pizza joints that owner Walter grew up with. Even better, though, are his squares, which are airy and chewy and cooked until the cheese begins to caramelize. The pizza here is made using 100% real Wisconsin mozzarella shredded fresh daily, topped with fresh produce, on their delicately crafted pizza dough that’s made fresh every day by Christianos’ bakers. 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. Guido’s knows not to mess with something already perfect, so you won’t find any whacky ingredients here, just the beloved favourites. The Gumbo Pizza here is the best coastal cuisine you’ll try: Spicy File Roux(a sauce of. Tony’s opened after the devastation of Hurricane Katrina, as part of Gulfport Mississippi’s Historic Downtown Renovation Project. Their pies baked in a style known as “apizza,” that originates from New Haven, Connecticut. And if there’s a doughnut on the menu, get that for dessert. There’s Ricotta Be Kiddin’ Me, Feel Like Bacon Love (“there is no bacon on this pizza!”) and the Orange You Paulie Gee?, but the Regina (mozzarella, tomatoes, pecorino Romano olive oil and fresh basil) is the one to order. Pies range from plain cheese to topping combinations like potato and rosemary or chimichurri and vodka sauce. This unique father-son pizzeria has some fairly unusual crust choices that make it special. Pies are topped with 100% Wisconsin mozzarella, then baked to bubbling perfection. Thin, New Haven-style, counter-stretched pies are served at Wicker Park pizzeria Piece. Spuntino serves up wood-fired pizzas, fresh and fast. These aren’t strict Neapolitan pizzas — Jay uses ingredients like California tomatoes instead of San Marzanos — but if you’re looking to trade Buffalo’s signature “cup-and-char” pepperonis for some nice “leopard spotting,” you won’t find anything more legit. Their White Clam pizza is famous country-wide and has topped many a list of the best pizza in the States. But there are rules for those who want to assemble their own pie: only three ingredients and no more than two meats per pie. Patsy’s pizza is so thin, and relatively short, that you can scarf down six slices at the counter. But Rudy’s other son, Rudy Jr., has been just as successful since he opened Pizano’s in 1991. The home of the Original Detroit Style Pizza, Buddy’s has been a Detroit staple for over 70 years. There are some eight charred-side pies on the menu — mostly variations on pepperoni pies featuring mushrooms, onions, green peppers and ham. It’s a shame, save that it makes bar pie bastions like Colony, Eddie’s and Star Tavern in Orange, New Jersey, easier to enjoy without battling crowds. The key here is in the dough – they use a 130-year-old starter yeast for their sourdough crust and you can taste the dedication to perfect pizza in every bite. Not New York City, Chicago, San Francisco, Los Angeles or New Haven. Loui’s started serving squares in 1977, when longtime Buddy’s chef Louis Tourtois branched out on his own. Each pie has top notch ingredients and bakes directly on 2-inch bricks in an old school deck oven. By signing up for their email list, you receive 25% off your next online order. 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. When you’re craving great pizza in Philly, go no further than a 19th-century brick building in Kensington. In a town with an increasingly overwhelming amount of restaurant choices, Harry’s Bishops Corner is a constant favorite, most recently earning “best pizza in West Hartford” honors in … Mucci’s Italian, Saint Paul, Minnesota, 24. You’ll have to roll yourself out. North Carolina’s first Neapolitan pizzeria, Mission Pizza Napoletana, is indeed on a mission: to spread the gospel of Naples. 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. You’ll have to roll yourself out. The ones served at Mama’s Too on the Upper West Side don’t fit into that category. Establish a baseline with the Old Reliable (house red sauce, mozzarella and pecorino cheese) and then branch out into the One Potato, Two (Yukon Gold and sweet potatoes, gruyere, cream, caramelized onions and rosemary), the popular YOLO (fennel sausage, Nueske’s bacon and pepperoni) or the already-legendary Korean BBQ (short ribs, mozzarella, scallion, arugula, sesame and soy chili vinaigrette). We sent our National Burger Critic Kevin Alexander on a year-long Burger Quest, which took him to 30 cities and saw him consuming 330 burgers. Throw in some top cocktails and this is a quality spot for a night out with friends. The pies at Sally’s look pretty similar to what you'll find down the street at Frank Pepe, because the man who opened Sally's, Salvatore Consiglio, was Pepe's nephew. Best overall I'd say Domino's. The pizzas here come with creative toppings and are hand-tossed, stone-baked and made from scratch every time. Zuppardi's has its own take on Connecticut's renowned thin-crust style. Thick and mega-cheesy, they also do frozen pies so you can enjoy them at home. Husson’s is a little local chain. This ain’t your regular pizza joint- Dewey’s is as cool as a neighbourhood pizzeria can be. The menu consists of a variety of options but includes spectacular combos like a pie that pairs sausage with garlic, ground beef and onions. Sometimes only a big loaded pie will do the trick, and there’s no better spot than Husson’s. 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