Address and phone: 121 Spruce St, Providence (401-621-3618) Trust Spangler by picking one of his 13 suggested combinations, starting with the iconic Sausage & Mama, a plain pie topped with housemade sausage and spicy Mama Lil’s Kick Butt goat horn peppers. pizzeriadelfina.com, Gregarious pizza legend Paulie Gee serves Neapolitan pies with inspired toppings like a cream sauce made with anisette, a sweet anise liqueur. (You can build your own, but as Dino’s admonishes, “more than three toppings will be expensive and won't be any better.”) The Sicilian, which costs $3 more, is the way to go—it’s an inch-tall and airy, with blackened cheese sides and a crunchy undercarriage that contrasts beautifully with a healthy twice-saucing. At his original Little Italy location in San Francisco, you want to start with the signature Neapolitan, the one that won the World Pizza Cup in 2007: hand-mixed dough finished with Caputo red flour, proofed in wood boxes, topped with San Marzano tomatoes D.O.P., sea salt, mozzarella fior di latte, fresh basil, and extra virgin olive oil then fired in a 900-degree wood-burning oven. His signature pie, aptly named the Popeye, is topped with pecorino, Gruyère, mozzarella, black pepper, garlic and spinach, of course. Like Tony Gemignani, the Santillos offer many styles, but they’ve also created a pizza time machine. No more: Rubirosa, run by Angelo "AJ" Pappalardo, specializes in a thin-crusted pie that dates back to a 51-year-old family recipe from Staten Island. Photo © Shane Mitchell. All serve the two styles of pizza that made Hideaway a runaway hit over the years: the original thin-crust, great for lighter pies, and a hand-tossed version that holds up better to the heavily topped specialties. Matt Winjum and Arron Hendricks had smoothies on the brain, not pizza, when they opened their first business as teenagers. forcellaeatery.com, East Coast transplant Casey Crynes was making pizza on the street, using a modified 18-inch Weber grill, before outfitting a former laundry truck with a gas-fueled oven in 2011. It ends in a mess. Address and phone: 13715 Madison Ave, Lakewood (216-221-0440) When people ask Chris Hansen how he learned how to make pizza, he half-jokingly tells them from the Internet. While you wait, ask him to heat up a slice (one of the best reheats you’ll have), inhale the tomato gravy cooking in the crockpot in the back, and watch the maestro work. Its saucy, thick cheese-topped deep-dish squares edged by a chewy crust that’s created by a twice-baked process in oil- or butter-brushed pans. Website: jjdolans.com. And student-friendly it is, serving cheese-stuffed breadsticks and pizzas to hungry, studying scholars. What separates the Oakland spot from the original is the massive Stefano Ferrara wood-burning oven—which cook pizzas in 90 seconds—and a few different pies such as the Montanara Rockridge (lightly fried pizza dough topped with smoky tomato sauce, burrata and basil). According to executive chef and co-founder Paul Friedman of Peli Peli in Houston, Texas, Papa John's invests more time and care into its dough than most other gigantic pizza chains, which gives it a notable advantage. This pizza pan is also heat resistant for up to 435 degrees Fahrenheit and heats instantly. When you’re craving something you can’t find anywhere near you, sometimes you just have to make it yourself. Address and phone: 1423 O St., Lincoln (402-477-9166) Locals rave about Finn’s on the Homer Spit, but Anchorage’s Moose’s Tooth Pizza and Pub is the state’s official pizza. pies cooked to perfection by pizzaiolos across the nation, 10 commandments of seeking out great pizza. The pizza pan is durable and long-lasting as it claims. pauliegee.com, This Philly pizza institution hasn’t changed the recipe for its tomato pies (minimal cheese) since Italian immigrant Giovanni Tacconelli started serving them in 1946. tacconellispizzeria.com, Chef-co-owner Roberto Caporuscio worked as a cheese salesman in Italy before he opened Kesté, one of the best Neapolitan pizza spots in New York City. Save room for dessert: one of Via 313’s eight Detroit-style super thin bar pies. Keeping in mind the most obvious, “a line is a good sign,” call these the 10 commandments of seeking out great pizza. Address and phone: 3117 Main St, Duluth (678-587-5420) It makes me suspicious that whoever first said that actually hadn’t had very much sex, very good sex, or, for that matter, good pizza. Bridger Brewing uses a gas-fired brick oven to turn out a thin crust with a just-browned, delicate cornicione (think puffy grissini as crust) that he makes using Wheat Montana Flour. Schenk sold his restaurant group a few years ago, but his spirit lives on at the restaurant and with one of his favorite pies—the Punctuated Equilibrium, topped with Kalamata olives, oven-roasted red peppers, Vermont goat cheese, rosemary, red onions, scallions, cheese, and garlic-infused olive oil. Photo courtesy of Via Tribunali, Credit: The 10-inch, 12-inch, and 14-inch pizzas are thick-crusted round pies made with "original," whole wheat in nearly 20 preexisting combinations. The following core principles held true while researching America's best pies: 1. The website said it worked with writers, food critics, bloggers, chefs, and restaurants to find the best pizza in America. → http://bit.ly/Subscribe-to-MashedPizza. Website: pizzeriacaldera.com. Years of exposure to flour have exacerbated Bianco’s asthma, so he’s stepped away from daily pizza making, but the quality hasn’t suffered. But it’s garnered quite the reputation within the state for its thin-crust pizzas. Website: pizzadelicious.com. Caserta’s Sicilian-style pie comes in two sizes: a six-slice circular pan (small), and a large 12-slice rectangular pizza, with the options to add just cheese, pepperoni, mushrooms, olives, and anchovies. Website: angelosonline.com. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. These days, Zaffiro’s tradition continues under the guidance of Bobby’s son Michael. Speaking of which, toppings tend toward the outrageous, including things like Thai peanut sauce, smoked turkey, and gyro meat. Photo © Larry Sales, Credit: Photo courtesy of Rubirosa, Credit: Owners Ryan Patrick and Michael Parker advertise their pizza not as Chicago-style, not as New York-style, but Mississippi-style “at its finest.” That means a thick-crusted pizza with a sweet sauce and toppings that go all the way out to a not-overly greasy edge that features crispy bits of cooked cheese. In the study of pizza evolution from Naples to America, it’s an unexpected discovery worth seeking out. Salary estimates are based on 2,671 salaries submitted anonymously to Glassdoor by Pizza Chef employees. No slice is too big and no price is too big, but the bigger and more expensive the pizza beyond conventional standards, the less likely it is to be good. George Schenk could hardly have known the popularity his pizza would find when he built his first oven out of field stone from his own land in 1985, but the thin-crust, crunchy pies have found a devoted following since. But I've also held out for pies cooked to perfection by pizzaiolos across the nation, at places I’ve had long, torrid affairs with. Only a magic oven can fully revive a slice of pepperoni that’s been sitting under a heat lamp. There are two sections on the menu, Le Pizze Americane (thin, New York City-style pies) and Le Pizze Napoletane, which are made with 00 flour milled in Naples and topped with San Marzano tomatoes. Address and phone: 639 S Broad St, Elizabeth (908-354-1887) This is a surprisingly light ½-inch thick slice with structural integrity and golden-brown undercarriage, impressive considering the amount of cheese and sauce. In this case, that means fresh New Mexican gremolata gets scattered over the diced tomatoes, onion, garlic, and jalapeños, which briefly get scorched with the dough while it blisters and the smoked mozzarella melts. With this, pizza makers can bake, slice, and serve pizza on this same pan. The restaurant’s original chef, Michael Paley, moved on in 2014, but chef Richard Sible, who has been there almost since the beginning in 2011, turns out near bicycle-rim perfect cornicione in leopard-spot overdrive. Website: areafour.com. Every year, critics make a pilgrimage to America’s pizza mecca and declare what Arizonans have long known: Bronx-born Chris Bianco makes some of the country’s best Neapolitan pizza. Since opening Tony’s Pizza Napoletana in 2009, Tony Gemignani has proven himself to be a pizza powerhouse. When you think Arkansas, you think cheese dip, fried pickles, and possum pie. Photo courtesy of Keste Pizza and Vino, Credit: Their Grand Forks pizzeria opened in 2007 and has been winning best-of awards ever since—impressive considering the two knew little about pizza before opening shop. For a white pie, opt for the Paradise with bacon, grilled chicken and mushrooms; if going red, you’ll want The Boz with Cheddar, bacon, pepperoni, sausage, and jalapeño. motorinopizza.com, An offshoot of Delfina restaurant, from Craig and Anne Stoll, with Neapolitan-inspired pies like the signature margherita and variations with delicious toppings like house-made fennel sausage. Photo © Evan Sung, Credit: Address and phone: 814 Massachusetts St, Lawrence (785-856-2825) We stopped counting when it comes to how many Tony Gemignani has mastered serving at his places in California and Nevada. (Let’s pretend Pizza Moses didn’t drop that third tablet.) Their signature margarita pizza is topped with house-made pomodoro, fresh herbs, two cheeses and extra virgin olive oil. Address and phone: 522 E Atlantic Ave, Delray Beach (561-865-5923) Website: delucaspizzeria.com. Coppa, his South End enoteca in Boston with Beantown’s über-chef Ken Oringer, is one of the city’s pizza darlings, having been named Boston’s best upscale pizza in 2010 by Boston Magazine, which noted that it has some of the most magnificent pizza crust around: "crunchy, chewy, smoky, and soft all … The Original Tomato Pie (without mozzarella) is still on the menu but the most popular pie is the white clam pizza. These are wide, super-charred puffy rims that are light and airy. Just be sure to check the website before going, to get there a little early, and put your arbitrary rule flak jacket on. It’s best to top your pizza let it cook then add the shredded mozzarella cheese and bake until melted. O4W’s 16” square version of the rectangular, pan-cooked style of pizza native to Long Island, New York, has a crunchy bottom, bright homemade marinara, and light cheesy finish that’s brought Spina more fame than he possibly could’ve imagined when he left Jersey to open up shop in Georgia. DeLuca’s most popular pie by far is one topped with two-month cured pancetta made by Butcher & Public in Little Rock. In 2011, Giulio Adriani introduced New Yorkers to the delicacy at Brooklyn’s Forcella; he’s since opened a Manhattan location. Given that you're this far north, you're probably going to be looking for something to eat that echoes the grandiosity of the landscape. Address and phone: 301 Audubon St, Adair (641-742-3533) They said more than 1,000 pizzas were considered. A Kickstarter campaign helped them settle into their permanent space in 2012, and the best-of accolades haven’t stopped since. Maybe. Website: N/A. 800degreespizza.com. Deep-dish is technically a casserole, but yes, it’s still pizza, and it can be great, but that’s not the only pizza style in Chicago. Address and phone: 114 E 49th St, Indianapolis (317-925-0765) Europe, Middle East, & Africa +44 20 7330 7500. Our 22 Best Crock Pot and Slow-Cooker Recipes, The World’s Best Food Cities: New York City. At his restaurant, the signature item is his pizza with brussels sprouts, smoked pancetta, mozzarella, pecorino and garlic. delpopolosf.com, Roberto Caporuscio, of New York’s Kesté, has partnered with his mentor, Antonio Starita, a third-generation Italian pizzaiolo. Address and phone: 201 N 3rd St, Las Vegas (702-385-0838) Website: santillopizza.com. © Copyright 2021 Meredith Corporation. donantoniopizza.com. Not flat enough to be called a bar pie, Dr. Field Goods’ pizza is more like a crackery Neapolitan with toppings that venture out to the slightly raised edge. Monks House of Ale Repute was established in 2007 as a craft beer bar, one that now serves more than 150 local, regional, and national craft beers and imports. No really, it’s a square pizza: not a pan pizza, not a grandma pizza, not a Detroit-style pizza, but a thin-crust pizza that’s square and cooked in a coal-fired 800° oven for about a minute. Address and phone: 212 Main St, Nashua (603-595-9334) Zimmerline prefers provolone he slices himself. Photo © Matthew Millman, Credit: https://www.chef-in-training.com/perfect-pizza-dough-recipe 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. The neighborhood it was named for when it opened in 2011 has since officially changed its name to “The Port,” but there’s no question about the pies turned out at Cambridge’s Area Four—they’re still best in class. Address and phone: 1524 E Olive Way, Seattle (206-403-1742) Address and phone: 12925 U.S. 71 South, Grandview (816-965-0743) A pizza stone can help you make restaurant-quality pizza at home. Address and phone: 230 S Knoblock St, Stillwater (405-372-4777) Website: americanflatbread.com/restaurants/waitsfield-vt/. a16pizza.com, Josh Loeb and Zoe Nathan’s burgeoning food empire includes this bakery cum pizzeria featuring Nathan’s excellent breads and whole–grain pie dough, which are topped with seasonal—and often unconventional—combinations like butternut squash, caramelized onion, fontina cream, 25-year-aged balsamic and thyme. An Irish pub with New York pizza from two guys in Hawaii's Chinatown. Address and phone: 700 E Market St, Louisville (502-749-7100) If you're new, Subscribe! The Neapolitan wave has washed across Kansas, and in its wake, about an hour and a half west of Kansas City, chef Rick Martin and his partners created a style in Lawrence they call “neo-prairie.” That’s Neapolitan-style pizza made with Kansas ingredients, which means they use flour made from locally grown wheat (instead of Italian “00” flour) and fire their American-made Le Panyol limestone oven with local and renewable hedge wood. There are eight specialty pizzas available in 12- and 16-inch thin crust pies, or 12-inch deep dish that takes 45 minutes to cook. Pizzas come in four styles: There’s a thin crust, a sprouted wheat crust, and a "Spicy Apocalyptdough," but the standard poofed, golden doughy crust is the preferred choice of most. Crusts include thin and deep-dish brioche, and toppings range from pulled pork shoulder to potato chips. The result is a chewy bite in Boulder that’s fairly indistinguishable from those in Naples. Website: providencepizza.com. Address and phone: 17125 Conant St, Detroit (313-892-9001) Best Pizza in Naples, Province of Naples: Find Tripadvisor traveler reviews of Naples Pizza places and search by price, location, and more. His signature Regina pie is topped with Fior di Latte, tomatoes, Pecorino Romano, olive oil and fresh basil. 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. Address and phone: 209 41st St, Birmingham (205-599-9900) The best pizza cutter for standard make-at-home pizza is the Checkered Chef Rocker Blade Pizza Cutter. Address and phone: 8433 South Pulaski Rd, Chicago (773-735-2050) In 2014, they opened Providence Pizza in a restored Long John Silver’s restaurant. The United States of Pizza: The Best Pizza From Each of the 50 States. The Pie Pizzeria started as a pie joint called Bimbos in 1965, but the parents of current owner Matthew Palmer renamed it in 1980, removing the church pews to make it more student-friendly. The irregularly shaped New Haven specialty is just a few credit cards thick; it has a crackery edge that sings up and down along the rim like ruffled sheet music, crackling and crisping with each oregano- and Parmesan-flecked, olive oil-drizzled, fresh-shucked clam juice, garlicky bite. Address and phone: 1541 14th Street NW (202-232-0920) “Slab” is a curious word to describe the pillowy slices Stephen Lanzalotta sells in the pizzeria of that same name. At any Neapolitan place, the baseline is going to be a Margherita, but for your topped pies, be sure to get either the Calabrese or the Capricciosa. It is the best pizza stone for oven as it can withstand a temperature of up to 2000 Degrees Fahrenheit. Apr 17, 2019 12:14 pm ET (Photo via Caliente Pizza.) From white clam pizza in Connecticut, to idiosyncratic taco pies in Iowa, here is the pizza worth exploring across the country. Pizza should always be baked in a very hot oven 450F (250C). Neapolitan-born Enzo Algarme came to America to go to college but found he missed the style of pizza he was used to in his hometown. As in Naples, the Margherita Extra with fresh mozzarella di bufala and crushed Campagna tomatoes call out to the American pizza lover’s cheese-centric worldview. Pizzeria Beddia’s a bit fussy. Website: postofficepies.com. Address and phone: 25 Preble St, Portland (207-245-3088) 15. A pizza that is baked on a stone is free form in size and has more varying flavors and textures. Prohibitive restaurant rents were a compelling reason to make an Alabama homecoming after a friend called with the idea to open a pizzeria with him in an old Avondale post office. Americas +1 212 318 2000. Photo © Helen Horstmann, Credit: Website: zaffirospizza.com. 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