It has a completely different texture, the bottom almost fried. The oft-maligned vegetable is joined by fior di latte, garlic, pecorino, smoked pancetta, and olive oil. The toppings vary depending on what’s in season, making dining experiences unique. A legit New York-style pizza place in Boise – they keep things simple here and focus on the flavour of the pizza. Spuntino Wood Fired Pizzeria – Doylestown, Pennsylvania, 40. It’s topped with tangy-sweet fra diavolo sauce, fresh mozzarella and spicy soppressata salami that turns into crispy circles that cradle shimmering pools of oil. The menu is limited and typically features just four pies. Then a liberal ladling of sauce is spread across the cheese surface. All pizzas can be made with either traditional Neapolitan crust or gluten-free crust. Be sure to order at least one other pie; we recommend the naan-like pizza with ember-roasted potatoes, roasted onions and smoked mozzarella. 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. Roman-style pizza al taglio sliced to order, with a crisp, airy and chewy crust topped with a changing selection of fresh ingredients from New York’s Union Square Greenmarket. 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. Pizza Shackamaxon has commanded lines out the door since it opened its doors in 2018, and with good reason: These slices are essentially perfect. 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. This homey first-come, first-serve restaurant adds an extra step to their pizza making that might explain why it tastes so good: they fry the dough in hot oil before baking them with their delicious toppings. 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. What started as an extremely successful food truck is now a Nob Hill must-visit with a Bib Gourmand nod from Michelin. The restaurant's pizza program started in 1985. Toppings are simple and solid, beer is cheap, and ordering a pizza with clams or sausage is the way to go. Today, the chain seems to be achieving Giammarco's goal around the globe — Marco's Pizza is now a fast-growing chain with over 900 locations across 35 states and four countries. One of the best steel pizza stone is the original Baking Steel. I can’t speak for any state other than West Virginia but obviously you haven’t had many pizzas in WV. Margherita, simply topped with San Marzano tomato sauce, fior di latte cheese, olive oil and basil. The crisp, thick, deep-dish crust is formed from the process of twice-baking in square pans that have been brushed with oil or butter. 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. We rank Domino's 9 best not-pizza items. The first ever pizzeria was set up in New York in 1905, by Gennaro Lombardi. The result? The states with the most entrants on our list are New York (28), Illinois (9), California (7), Connecticut (6) Pennsylvania (6) and New Jersey (6), but Texas, Michigan and Massachusetts all had good showings as well. Her wood-fired pies are cooked in a copper-clad oven. Ask anyone where to go for pizza in Anchorage, Alaska, and you’ll likely be directed to the renowned midtown Anchorage nightlife spot Moose’s Tooth Pub and Pizzeria. In May 2018, however, he decided to come back to Manhattan, and the city welcomed him with open arms (and stomachs, and wallets). Giovanni Di Palma’s Antico Pizza Napoletanaopened in 2009 and has since established itself among most Atlantans as the city’s best pizza. Any way you slice it, a frozen pizza is a frozen pizza–it will never taste like delivery. Washington, D.C. — long a pizza wasteland characterized by over-the-top jumbo slices — has been bootstrapping itself into relevance in recent years thanks to spots like Timber Pizza Company. The wood fired oven and wood fire grill are in pride of place in the open kitchen, so you can watch all the action. A good pizza place should, as some matter of priority, serve good pizza. Since metal is known to be the best heat conductors around, the Baking steel claims that it can hold 18x more heat than the conventional ceramic pizza … In NYC, Motorino offers 15 spirited pies, including one with cherrystone clams, another with stracciatella cheese and Gaeta olives, and one with cremini mushrooms, fior di latte cheese, sweet sausage and garlic. Some say this frozen treat is even better than the pizza. There’s the obligatory marinara and Margherita pizzas as well as and the quattro formaggio and the Amanda (fontal, gorgonzola, chile flakes and homemade chile honey), which are holdover favorites from the truck. Both made for smashingly successful pizza parties (not a single slice left!). Upper Crust Wood Fired Pizza – Oklahoma City, Oklahoma, 38. You’d expect no less than pizza greatness from Seattle, Washington, star chef and James Beard Award-winner Tom Douglas, and at his two Serious Pie spots in Seattle, that’s exactly what you get. If you’re not an anchovy devotee, opt for the latter and appreciate one of Wisconsin’s pizza gifts to the nation. The slices (“cuts”) are rectangular, the cheese is a super-melty processed blend, and the sauce is sweet and onion-heavy. We’ve got the 50 best spots for pizza in America you simply have to try – one for every state. A no-fuss, reliable pizza place that will satisfy you again and again with their tasty crispy pies. With so many pizza places throughout the U.S., narrowing down the country's top 10 best places to get a great pie is almost as hard as not going back for a second slice. Today, there are seven locations around town, and their classic “Motor City Squares” are still made according to Guerra’s original recipes. It’s made every conceivable best-of list (many of them tacked on the walls and in the windows), and for good reason. But there are rules for those who want to assemble their own pie: only three ingredients and no more than two meats per pie. The ranking proves that there’s good pizza to be found all across the country, and it’s only getting better. Marco’s Pizza Deals. You’ll be intrigued by options like the Panna (tomato sauce, cream, basil and Parmigiano-Reggiano) and a cherrystone clam pie with tomato, oregano and hot peppers. They also have a lot of limited time offers at participating locations. But contrary to every last fiber of childhood biases you hold, the one to order is the Brussels sprout pie. Palombino’s Neapolitan-style pies proved to be so popular that he’s since opened two additional New York locations, five in Asia and one coming soon to Dubai. DeLorenzo’s makes a clam pie, albeit with tomato sauce (New Haven pizza purists, beware!). You won’t be disappointed. There are a lot of mediocre slices of pizza in New York. All told, 30 states are included in our ranking, as well as Washington, D.C., with entrants popping up in locales as unexpected as Hot Springs, Arkansas; Bloomington, Indiana; Anchorage, Alaska; and Addison, Texas. As for the pizza, it’s beyond reproach and sets the standard for Buffalo pies against which all others are judged. Two pies of particular interest highlight Korean flavors. 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. They have fryers (or at least, some locations do) so their wings turn out way better than the baked wings at other pizza … Even better, though, are his squares, which are airy and chewy and cooked until the cheese begins to caramelize. 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. Old-school pizza slices are having a moment in New York City, and no place best exemplifies the trend more than Paulie Gee’s Slice Shop, a spinoff of the venerable Paulie Gee’s. Salt Lake City’s hippest pizza parlour takes pride in its focus on thoughtfully sourcing ingredients – locally when possible. They’ll ship half-cooked frozen pies anywhere in the country. Gianni’s Pizza … And if there’s a doughnut on the menu, get that for dessert. There’s also "The Works" with mushrooms, onions, peppers, garlic, sausage, pepperoni, extra cheese, and anchovies. 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. Truth be told, mozzarella can be a bit bland. Unless you’re here on March 17, you’re going to want to order the hot oil bar pie with sausage and a “stinger” pie topped with hot peppers. Thick and mega-cheesy, they also do frozen pies so you can enjoy them at home. Spuntino serves up wood-fired pizzas, fresh and fast. 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. It’s lighter-than-air but still has a great crust and a weighty enough bottom that the slices don’t get floppy. The menu notes that “all pizzas come well done and slightly charred,” which in this instance is a very good thing. There are also people who are wrong. It’s so popular that lines are long and customers are advised to call ahead to reserve a pie, but most who taste it say it’s worth the effort. True or not, this 1933 East Harlem original can claim pizza heritage most only dream of and was reportedly one of Frank Sinatra and Joe DiMaggio’s favorites. Domenico DeMarco is a local celebrity in Brooklyn, having owned and operated Di Fara since 1964. Easily ranking among the very best pizza joints in New York City, old-school Di Fara Pizza in Midwood, Brooklyn, offers both square and traditional pies.One of the best aspects of enjoying pizza at Di Fara's is watching master pizzaiolo Dom DeMarco make each pie by hand, as he expertly tops each pie with sauce, hand-grated Parmesan cheese, fresh mozzarella, and basil. Make sure you get a fresh slice and ask for a corner (and for any pepperoni that falls off in the pan). The first CPK restaurant opened in Beverly Hills in 1985. The menu has expanded beyond its original five pizzas to include Margherita, pistachio pesto, pancetta and Brussels sprouts, speck and pumpkin, potato and corn, mushrooms and eggplant, sausage and peppers, and the Pork Trifecta, which has marinara, house-made sausage, pepperoni, bacon, mozzarella and Parmigiano-Reggiano. The Best Cheese for Pizza Is Cheaper Than You Think. 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 and onion pie, for example, is that can’t-wait-for-it-to-cool, burn-the-roof-of-your-mouth-it’s-worth-it good. The ones served at Mama’s Too on the Upper West Side don’t fit into that category. These days, the menu features almost 40 pizzas with names just as creative as its topping combinations. Their pies baked in a style known as “apizza,” that originates from New Haven, Connecticut. Meanwhile, classic old school pizzerias are still going strong and beloved pizza chains continue to expand while redefining fast food. 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. In the 40-some years since, it’s become an institution. Nowadays, however, it’s almost difficult to remember there was once a time when getting to this great pizza joint was considered a trek. Its 14-inch pies are darker, crackle-crunchy rimmed affairs with a wide range of toppings and a more New York-meets-Neapolitan look. Burt’s is a more restrained Chicago deep dish — a thinner base, a sensible use of cheese and sauce and that iconic Katz caramelized crust. By signing up for their email list, you receive 25% off your next online order. Tony’s Brick Oven Pizzeria, Gulfport, Mississippi, Golden Crown Panaderia Neighborhood Bakery, Albuquerque, New Mexico, Pizzeria Omaggio, Charlotte, North Carolina, 35. 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. The menu consists of a variety of options but includes spectacular combos like a pie that pairs sausage with garlic, ground beef and onions. Frank Pepe opened his doors in Wooster Square in New Haven, Conn., in 1925, offering classic Napoletana-style pizza. There’s almost the same amount of tasty sauce and cheese as there is crisp cracker crust. Keep your order simple with a Margherita DOC or the popular pizza carbonara with crushed tomatoes, pancetta, egg, mozzarella, pepper and extra-virgin olive oil. This unique father-son pizzeria has some fairly unusual crust choices that make it special. Monza in Charleston, South Carolina, feeds off the history of its namesake city to offer handcrafted pies. Order The Swine: Tomato Sauce, Pecorino Romano, House-Made Sausage, Slab Bacon, Molanari & Sons Pepperoni, Aged Mozzarella, Basil. By signing up for their email list, you receive 25% off your next online order. Opened in Coney Island in 1924 and still going strong through fire, flood and urban blight, Totonno’s serves as a perfect representation of the bridge between the Neapolitan style brought over from the Old World and today’s omnipresent New York slices. If we could, we would eat pizza all the time. From Roman al taglio to classic New York triangles, here are 50 slices to try around the United States. Sally's Apizza is New Haven royalty, operating from the same location where it opened in the late 1930s in Wooster Square. This is a Northeastern pizza genre unto its own, and Pepe’s is the best of all. Get ready for the feast of the year! 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). Become A World Class Pizza Chef. Eight pies are featured on the menu: three classics — Margherita, "Top-Shelf" Margherita and marinara — three "Favorites" featuring ingredients like house-made hot Italian sausage — and two "Ohio" pies, one with pepperoni and pepperoncini and the other with soppressata, house sausage, mushrooms, fresh mozzarella, oregano and grana padano cheese. Patsy’s pizza is so thin, and relatively short, that you can scarf down six slices at the counter. The … Creative toppings include vegan chorizo and duck prosciutto. The Rossa (simply topped with tomato sauce) and the Margherita (with high-end mozzarella) are always available, though, and both are must-orders. Here Are The Best Pizza Places In America - Across America, US - The Daily Meal recently released its ranking of the 101 best pizzas in the nation. Razza opened just across the Hudson River from New York in Jersey City, New Jersey, in late 2012, and it quietly became locally renowned for its wood-fired pizzas prepared by chef-owner Dan Richer, who was a semifinalist for the James Beard Rising Star Award. Bebu doesn’t channel Midwestern tavern-style thin crust. The Big Apple took second place overall in the battle for the best foodie city in the US, but it took the No. Each pie has top notch ingredients and bakes directly on 2-inch bricks in an old school deck oven. 6. A merica can't get enough of pizza. This New Jersey pizzeria is really something you have to experience for yourself. Pizza just how it should be. The pie topped with mozz and thinly sliced potato and onion is also a masterpiece. With a love for pizza and little formal training, Paulie Giannone struck out into Greenpoint, Brooklyn, and opened Paulie Gee’s long before the neighborhood became hip. The Roman pizza invasion has landed in America. All Rights Reserved. But the pie to not miss is the Roni Supreme which has mozzarella, lots of pepperoni and Calabrian chile. Flour, tomatoes, prosciutto and Parmigiano-Reggiano are imported from Italy; pancetta and Finnochiona come from Seattle’s renowned Salumi; and salame comes from Berkeley’s Fra’Mani. I personally prefer the Paneer Special(Paneer & Onion) one. Nope: Old Forge, Pennsylvania, claims this distinction. Pequod’s originator, the late Burt Katz, is a Chicago pizza legend, and one bite of its deep-dish will give you great respect for the man. The pizzas here come with creative toppings and are hand-tossed, stone-baked and made from scratch every time. The best pizzerias range from Outrigger Pizza Company in Kihei, Hawaii ("Mouthwatering goodness right there," said one diner) to Mother Bear's Pizza in Bloomington, Indiana (“The crust is not … In the red category, opt for the classic Margherita D.O.P (with San Marzano tomato sauce, buffalo mozzarella, basil and garlic) or the San Genarro (sausage, spicy peppers, buffalo mozzarella and cippolini onions). The years have been kind to his legacy at his former spots, but his success has been enshrined at Burt’s Place, which launched in 1989. This former East Atlanta Village antiques mall is now a haven for beer and pizza lovers. The refreshed Ram may not be the best-selling vehicle in America, but with a whopping 18 percent year-over-year sales improvement, it could well be the premier success story of 2019. Try to score one of the only 73 Margherita pies made daily using Tony’s award-winning recipe. Folino’s Wood Fired Pizza – Shelburne, Vermont, 46. These picture-perfect slices are unique in their own right: a honeycomb cornicione edge with ample bubbling, that dusty Roman marble statue finish on the edge and a mottle of cheese and sauce that almost seems painted onto the surface. That principle is what dominates the followers of the Baking Steel. It’s a delectable white pizza with spinach and chunks of tomato and garlic. These are thin-crust, oblong pizzas about a foot long, light but with structure, cooked in a 600-degree applewood-burning stone oven and imbued with serious soul. If all of that sounds like too much to handle, start with the Spangler: mozzarella, sauce, basil and extra-virgin olive oil. The brainchild of Jonathan Darsky, the former pizzaiolo of the acclaimed Flour + Water in San Francisco, Del Popolo offers eight pizzas, all made with expert precision. 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. Perfection. We suggest you stick with the Original Bocce Pizza with just sauce and cheese, topped with high-quality pepperoni that curls up into little “cups” and chars slightly as it cooks. You’ll have to roll yourself out. This ain’t your regular pizza joint- Dewey’s is as cool as a neighbourhood pizzeria can be. When he’s on, Di Fara can make a very strong case for being America’s best pizza(both the squares and round pies are equally spectacular). But there are two other pizzas worth noting: a freshly shucked littleneck clam pie or the escarole and bean white pie with garlic. Cloverleaf Pizza is a Michigan institution that can trace its roots back to 1946 when Gus Guerra and his wife, Anna, introduced Detroit to a unique style of pizza — a thick-crusted, square pie topped first with a layer of cheese followed with tomato sauce, cooked in a stone oven until crispy. Santarpio's, which opened in 1903, sticks to its traditional roots when it comes to its famously chewy and satisfyingly wet slices. Indeed, among its 14 classics, you’ll find an "Ode to Rubirosa" (vodka sauce, nutless pesto and fresh mozzarella), an homage to the modern classic New York pizzeria in Nolita, and the New Haven-inspired White Squall (garlic, littleneck clams, bacon, parsley, lemon and Crystal hot sauce). Of all the places to open an artisanal pizzeria, Brooklyn native Anthony Valinoti settled on Hot Springs, Arkansas, and the decision turned out to be a wise one. A Tavola Bar + Trattoria – Cincinnati, Ohio, 36. After being named America’s Best Pizza by Bon Appetit in 2015, crowds began lining up hours in advance for a chance to snag one of the four available styles of pizza. There are at least 21 toppings to choose from and 19 set specialty pies, including square pies, thin-crust pizzas, and “The Big Joe” 30-inchers, but stick to the classic round pie, which, in typical Buffalo fashion, is loaded with more sauce and cheese than you might think necessary as well as an ample amount of “cup and char” pepperoni. The home of New Hampshire’s largest pizza, the 20-inch bad boys here will have you stuffed for the entire day. In 2019, Marco's was also dubbed one of the best pizza chains in America. And it’s not even close ! By Andy Kryza. Wood fired, thin crust Neapolitan pizzas are what Veraci is all about. 6. Jersey-style generally refers to a Trenton-style tomato pizza with cheese put down first followed by a sauce heavy on tomato flavor. The Azzaro family cooks made-to-order pies customizable in a variety of ways. We insist. Veraci Pizza features a delicious ultra-thin artisan crust made from their secret recipe. 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. If you’re wondering if the hassle is worth it, this place is one of America’s top restaurants worth waiting in line for. They say baseball is the ultimate American pastime but we're pretty sure it's actually frozen pizza. You have them to thank for this light, thin, crispy-chewy pie with a crushed tomato sauce and a scattering of mozzarella. L&B Spumoni Gardens is now in its fourth generation, still serving its signature thick-crust Sicilian-style square pies with a light coating of mozzarella beneath a hefty layer of tomato sauce and a sprinkle of pecorino. Start here. 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. To kick off this list, here's a pizza for all you buffalo chicken fanatics. It’s a fantastic time for pizza in this country. Apizza is cooked in a wood or coal fired oven at very high heat, and is delish. The Margarita. Fornino’s woodfired pizzas come in three different ‘generations’, ranging from classic Italian to contemporary toppings such as truffle oil. This spot’s most famous pie may perhaps be the Green Monster, topped with pesto, fresh mozzarella, feta, zucchini and kale. Published on 1/14/2014 at 11:00 PM. Not only has Richer perfected his crust — it’s crisp from end to end and its inside is soft with a complex flavor — but he’s also meticulous about his toppings, which he sources locally. Not Naples, Italy. Loui’s started serving squares in 1977, when longtime Buddy’s chef Louis Tourtois branched out on his own. When Anthony Mangieri shuttered Una Pizza Napoletana, left New York City and headed west, Mathieu Palombino took over the lease and renamed the tiny space Motorino, and the East Village pizza scene hardly skipped a beat. This popular pizza joint in Trolley Square is the place to go to when you want a classic, Italian-American pie. Otherwise you can't go wrong with: Emily's Roberta's Speedy Romeo Rubirosa Joe's Lucali's (although the calzone is better) Paulie Gee's Prince St. Pizza … 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. There are 11 locations in the region, and at each one, the original coal oven has been faithfully replicated, brick-by-brick. Lou died of cancer just seven years later, but his family kept his dream alive. The centers of the pies are sauce-speckled and beautifully topped with both classic and fun ingredients like salami, mortadella, eggs, mascarpone, Brussels sprouts and even traditional muffuletta components. Umberto’s slings superior pizzas. Of course, you’ll want to give a nod to at least one of the six “East Side Pizzas” named for Manhattan streets like Mulberry, Mott and Bleecker. Today, it's a Portland, Maine, icon, serving “slabs” of American-interpreted Sicilian-style pizza that are baked and set on shelves. This is the biggest and the most versatile pizza oven. Pappalardo with inspiration from his parents’ 57 year-old family recipe, is simply awe-inspiring. Galleria Umberto may very well be one of America’s best cheap slice places. And the “sting” of the oil brings you right back to the sip of beer you’ll want while savoring each bite. The thin crust has a cornicione without much bubble and a thorough sauce layering that’s tangy and not overly sweet or salty. Lighthouse Pizza does ridiculously large pizza slices, not that you’ll be complaining – they taste incredible. There are four pies: Tomato (no cheese), regular (a little cheese and sauce), white (salt, pepper, cheese and garlic), and the Margerita (fresh basil and mozz). The thin-crust pies, baked in about two minutes and inspired by the co-founders’ visits to Europe, are known for their tangy, orange-red sauce, featuring heat and savory notes as well as a style that, as the name of the restaurant states, is more artisanal than traditional. The signature pie here is the Special: mozzarella, mushroom, sausage and marinara. The vodka pie (vodka sauce, mozzarella and basil) is a customer favorite, but it also serves killer veggie, pesto and buffalo chicken pies as well. 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. Among them, you’ll find the signature Apizza Amore: a Margherita pie with capicollo (cured pork shoulder) that has a spicy kick offset by the somewhat sweet mozzarella and balanced sauce. The 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. Likely invented in Memphis — although the kids out at Spago probably disagree — the barbecue pizza is now an accepted staple at every mom and pop pizza place around. As its "market-to-table" philosophy means the same pies won't always be on the menu, a recommendation can’t be guaranteed, but you can rest assured that just by walking in the door, you’re going to be settling into one great pizza, whether it's topped with summer squash, chanterelles, kale or roasted potatoes. Your wing and pizza cravings will be satisfied after munching on this guy. The pepperoni curls up so that it’s crispy and salty amid the cheese and pools of tangy-sweet sauce dribbled on top. 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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. 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. Tony’s New York Pizza has been serving up award-winning pies since 1989, and are a foolproof pizza pick in Virginia. 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. Great pizza can be all about simplicity too, as Jerrier’s menu declares by highlighting just four ingredients: sea salt, water, yeast and imported double-zero flour. 1 spot for having the most diverse, accessible, and quality food. Gennaro Lombardi opened a grocery on Manhattan’s Lower East Side in 1897, and in 1905, he started selling tomato pies wrapped in paper to Italian Immigrant workers. Post Office Pies – Birmingham, Alabama, 50 most Instagrammable states in the USA ranked. Lovely’s Fifty-Fifty serves generously topped pies marked by thick puffy crusts and extreme devotion to seasonality. The 40-some years since, it pairs perfectly with an ice-cold beer hippest... An extremely successful food truck is now a Nob Hill must-visit with a crushed tomato sauce, topped San! And salty amid the cheese ” pizza region ) too been in the deep didn. The sausage and generous covering of cheese also allow customers to construct a feast... 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