Pizza is one of the most simple yet delicious foods out there and is universally loved. Whether you’re on the go and want to pick up a quick slice to keep you going, or are staying in and having a pizza party with friends and family, there is nothing like the crispy base, tangy tomato sauce and gooey, melty cheese.
With so many restaurants claiming they make the best pizza, there can only be a select few standouts. Read on to find out if your favorite made the list of best pizza joints across America.
Artichoke Basille’s Pizza
Artichoke Basille’s Pizza is a far cry from the traditional New York slice and their signature artichoke slice doesn’t even contain any tomato at all. Made of cream sauce, spinach, mozzarella, pecorino romano cheese and artichoke hearts, the melty experience will have your taste buds tingling.
More of a pie than a traditional slice, the rich flavors will have your mind blown and you will understand why the line for a slice is all the way down the street.
This beloved pizzeria has an impressive history as owner Jon Darsky transformed a 20-foot shipping container into a popular mobile pizzeria. Since 2012, Del Popolo has been wood-firing Neapolitan style pizza for a loyal crowd of San Franciscans and tourists who can’t get enough of it.
In 2015 they opened a proper restaurant that is packed with customers every single night, craving their famous Margherita di Bufala. As one of the most loved pizza joints in San Fran, the wait can get really long in the evenings, so book in advance or get there early to avoid disappointment.
When Via 313 owners and brothers, Zane and Brandon Hunt started their pizzeria out of a customized trailer in December 2011, it was clear they were onto something from the beginning. The Detroiter not only became their most famous pie, but it became one of the most talked about in Austin.
Combining mozzarella, white cheddar, tomato sauce and plenty of pepperonis, there is a reason locals can’t get enough of it. Using a specific baking technique, the brothers drew inspiration from their favorite childhood pizzas from Detroit.
Another favorite in Philly is Pizzeria Vetri who use only the freshest ingredients to make a mouth-watering pie. The dough is prepped over three days to ensure it is of optimum consistency and texture for the base, which is then baked in the wood-fired oven for three minutes.
Since 2013, the award-winning chef, Marc Vetri, has perfected his pizza fermentation method which generated plenty of attention and recognition for the taste, texture and overall delicious bite. Vetri opened a second location in 2015 situated at Philadelphia’s Rittenhouse Square.
If you’re in Texas and getting sick of having BBQ every day, there is actually a wonderful pizzeria that is a must try. Cane Rosso started making pizzas in a food truck before their popularity exploded and they opened a restaurant.
The owner Jay Jerrier has been featured in D Magazine, The Food Network’s Diners, Drive-Ins, and Dives and the Houston Press. The pies have the perfect ratio of tomato to mozzarella and a charred pizza crust which gives you the perfect bite. People in the Dallas area claim it is the best pizza.
Flour + Water
Simple by name, simple by nature, Flour + Water is serving up some of the most delicious Neapolitan-style pizzas and house-made pasta in San Francisco. Their mouth watering recipes have caught the attention of the press with publications including The New York Times, San Francisco Chronicle and SF Weekly all hailing the restaurant as one of the best in the city.
Executive chef, Thomas McNaughton, opened the restaurant in 2009 and from the get-go, everyone was talking about their margarita pizza. With simple ingredients including tomatoes, basil, fior di latte and extra virgin olive oil, you simply can’t go wrong with it.
Brooklyn, New York
Pizza is serious business in New York and one of the best joints is Di Fara. Open since 1965, Domenico De Marco has served New York and Sicilian-style pizza to loyal customers with authentic italian ingredients which are cooked to perfection.
The mixture of tomato sauce, mozzarella and Grana Padano cheeses come together to deliver the perfect slice. The pizzeria is very much a family business and you will certainly feel like part of the famiglia when visiting. This one is well worth venturing out to Brooklyn for.
When it comes to fresh pizza, there isn’t much competition for Serious Pie in Seattle. All of their ingredients are fresh and their dough is all handmade and takes multiple days to make. Baked in a stone-encased apple wood-burning oven, the crusts are slightly burned at 600 degrees, giving a char and good bite to the pizza.
As for the toppings, Serious Pie are inventive, using different flavors to create a unique pie. One of the favorites is the Sweet Fennel Sausage pie, which includes roasted red pepper and provolone cheese.
Kesté Pizza & Vino
In Neapolitan dialect, Keste means “this is it” and it is the perfect way to describe this New York pizza joint. With three different locations at Bleecker Street, Gold Street and West 50th Street, hungry tourists, locals and businessmen line up for a piping hot slice at lunch time or dinner.
The restaurant has been claimed as the “#1 Pizza In New York” by New York Magazine while Food and Mr Porter says it cooks “The Most Authentic Pizzas Outside Italy.” The most popular pie is the Regina Margherita which contains basil, buffalo mozzarella, tomato sauce, grape tomatoes and extra virgin olive oil for a juicy flavor explosion.
One of the best pies in Boston is easily Santarpio’s. The pizza restaurant has been serving up authentic, delicious pies since 1945, the old school joint is covered in pictures of famous boxers and a no-frills decor.
Typically, people come here to try their signature sausage and garlic pie and “the works” pizza which includes mushrooms, onions, peppers, garlic, sausage, pepperoni, lots of cheese and anchovies, which surprisingly all complement each other perfectly. They only accept cash here so make sure to visit an ATM before being very impressed with their mouth-watering pizza.
Despite being situated on the West Coast, Pizzeria Delfina’s pies replicate those from New York City and Naples. Since it opened in 2005, it has won the hearts of those who live in the San Francisco area who can’t get enough of the pizzas which led them to expand to two additional locations and all three are located in the Mission, Pacific Heights and Downtown.
If this is too far to travel, you can also try their locations in Palo Alto and Burlingame. If you do get there, the standouts are the signature margherita pizza, panna and the cherrystone clam pie.
The Original Tacconelli’s Pizzeria
The Original Tacconelli’s Pizzeria has been around since 1946 and brings in customers in their droves for a bite of their famous tomato pies which go light on the cheese. Italian immigrant owner, Giovanni Tacconelli, has stuck to his tried and tested recipe throughout the years which has kept his loyal customers returning.
If you can’t decide which pie to go for, the white pizza topped with cheese and generous amounts of black pepper and garlic is a firm favorite. The pizzeria can get extremely busy so expect to wait in line patiently so that the pizza kings can make your pie to perfection.
The lines circling all the way around this Rhode Island pizza joint are totally justified as it really is one of the best pies in town. Don’t let their unusual appearance put you off as their signature margherita pizza covered in pomodoro, fresh herbs, two cheeses and extra virgin olive oil is a flavor explosion in your mouth.
The owners, Johanne Killeen and George Germon have been serving up the mouth-watering grilled pizzas since 1980 and their customers have stayed local through the years. Making the pizzas over a hardwood charcoal fire gives them a charred edge and crispness that so many other places can’t seem to get right.
Louie and Ernie’s
The Bronx, New York
Louie and Ernie’s have been serving up an authentic slice of New York pizza since 1959 and after all these years, it is still a local and tourist favorite. It isn’t just their traditional slice that people can’t get enough of, it is also the calzones or sausage pies which bring in the hungry crowds.
You know it’s good when Forbes and Thrillist have both named it as one of New York’s “must-visit” hidden gems. From the tangy sauce and melty cheese to the perfectly crisp crust, it’s a pie to remember.
You will find Rubirosa on any list of New York’s best pizza’s, and there is a reason why. Open since 2011 but a family recipe dating back 57-years, owner, AJ Pappalardo has been delighting crowds with their super thin crust pies, with fan favorites including the classic, supreme and tie-dye, made up of vodka, tomato, pesto and mozzarella.
While all of these are great, the standout pizza is the vodka with fresh mozzarella and one pie of this is never enough.
Tony’s Pizza Napoletana
The man behind Tony’s is none other than pizza legend Tony Gemignani. Tony is somewhat of a pizza expert at this point and he has won 13 world titles, including 2007 World Champion Pizza Maker at the World Pizza Cup in Naples, Italy. If this wasn’t enough to convince you, he is also a three-time winner at the International Pizza Championships in Lecce, Italy.
So, it’s no surprise that people in San Francisco flock to the joint in the hope of getting their hands on one of 73 award-winning Neapolitan pies. When all 73 of the signature pies are sold, they don’t make more and people who are too late have their pick of pizzas in the style of in the styles of California, St. Louis, Italy, Sicily, New York, Rome, classic American and Detroit.
Apizza Scholls sell a very different kind of pizza pie, but that doesn’t mean it is not a favorite in Oregon. The crust resembles more of a ciabatta that is hard on the outside and fluffy and chewy on the inside.
Due to the crust being unique, only 3 toppings are allowed on the pie along with two types of meat. However, be prepared to wait for a while as to-go orders are not taken over the phone and pizzas can take anywhere from 15 minutes to over 60 minutes, depending how many orders are in front of you. Get there early to avoid disappointment.
Deep dish fans should look no further than Chicago’s Pequod’s. Their deep-dish pizza has a thick, gooey layer of cheese, caramelized crust and crispy, blackened edges. Locals and tourists have flocked to this location to get an authentic slice of Chicago’s deep-dish.
Making the pizza’s since the 1970s, Pequod’s is still one of the most popular slices in Chicago and in 2017, Lyft titled Pequod’s as the most visited restaurant in Chicago as they had taken most passengers there.
Brooklyn, New York
Paulie Gee’s in Brooklyn have mastered the Neapolitan pizza and put their own twist on it. Their square pies use only the best ingredients and their creamy sauce is infused with anisette, a sweet anise liqueur to give it an extra kick.
People can’t seem to get enough of their Regina pie which combines fior di latte, tomatoes, pecorino romano, olive oil and fresh basil for a flavor explosion. If you can’t get to Brooklyn, don’t worry as Paulie Gee’s have locations in Chicago, Columbus, Brooklyn and Baltimore.
Motorino offers a fantastic menu but their pizza’s are by far the best thing on it. Created by Mathieu Palombino in the New York pizza hub of the East Village, visitors couldn’t get enough of the creative pies so they ended up expanding to the Upper West Side and went internationally to Hong Kong, Singapore, Malaysia and Manila.
The restaurant offers 15 types of pizzas and they all have the perfect char on the crust. The best rated one is brussel sprouts which is a white pizza topped with fior di latte, garlic, pecorino, smoked pancetta and extra virgin olive oil.
Brooklyn, New York
Roberta’s is considered one of Brooklyn’s best pizza joints and once you try their mouthwatering pies, you’ll understand why. Their paper-thin pizza is like a traditional neapolitan, but adds some delicious toppings. Some of the favorites include gorgonzola, taleggio, calabrian chile, egg and speck and customers enjoy them sitting on picnic tables in a relaxed atmosphere.
With so many options, you won’t know what to choose, but their classic margherita won’t fail to impress and you will absolutely love it.
Open since 1988, Chris Bianco opened the pizzeria in the back of a local grocery store in the Arizona city and it immediately became a hidden gem. Over the years, more people started to hear about the legendary wood-fired pies and the pizzeria eventually moved to its own stand alone location.
Today, some of the favorite pies include the fresh mozzarella and the house-smoked mozzarella for a special twist on the classic. Some of the celebrity fans include comedian Aziz Ansari and Jimmy Kimmel.
Brooklyn, New York
There simply can’t be a best pizza list without having Lucali on it. Chef Mark Iacono started Lucali in Brooklyn in 2006 and he just got it so right.
The crispy, charred crust, paired with the tangy tomato sauce and fresh mozzarella is just a winning combination, so much so that Barstool Sports’ very own president and pizza connoisseur Dave Portnoy gave it a huge 9.3 rating on his One Bite Pizza Reviews. Prepare to wait a long time for a table but the hours outside are totally worth it.
You won’t get much more authentic Detroit pizza than Buddy’s Pizza. The famous joint specialize in crispy, thick crust and customers have been consistently coming back for it since 1946.
They are so popular that the company expanded with other locations in Michigan including Ann Arbor, Auburn Hills, Bloomfield and Dearborn. The pizza joint also serves salads, soups, pastas and sandwiches in all of their locations. The pizza company plan to open even more locations in Detroit and Plymouth so more people can try the pies.
Joe’s really is the classic New York slice of pizza you really can’t go wrong with. Joe’s has been around since 1975 and their thin crust, cheesy and tangy pizzas are so delicious you’ll never be able to eat just one slice.
The unassuming pizzeria is plastered with pictures of celebrities who have graced the joints to get a piping hot slice. While their classic margherita is amazing, people also love their fresh mozzarella pie. It has been hailed by GQ, Time Out and New York Magazine as one of the best slices in the city.
John’s of Bleecker Street
John’s of Bleecker Street is another iconic pizzeria in New York. Serving New Yorkers and hungry tourists since 1929, there is a reason they are still so popular today with their mouth-watering pies. Their coal-fired brick ovens bake the pies to perfection and have a wonderful crust with the perfect amount of char.
Their own take on a New York pie has resulted in people queing around the corner to get a taste. However, you can’t order John’s by the slice, so be prepared to devour an entire pie.
Lou Malnati’s Pizzeria
When it comes to Chicago deep dish pizza, Lou Malnati’s is one of the most authentic and delicious places. The thick, buttery crust together with the melted cheese and crushed tomatoes make for a winning combination.
People say the best part about this pie is the crust and the dough’s secret recipe is something that has been passed down for generations in their family. These pies take around 45 minutes to make, but the wait is totally worth it and you’ll get an authentic Chicago pie.
Razza Pizza Artigianale
Jersey City, New Jersey
Considered one of the best pizzas in Jersey City, the pies at Razza Pizza Artigianale use only the freshest ingredients which complement each other perfectly. The pies are all baked in a wood-burning oven which creates the perfect char and gives the pizza crust the best crisp.
The pizzas are so good that the New York Times and Thrillist have both given the pizzeria rave reviews. Although New York pizzas are considered to be the best, it is worth taking the trip over to Jersey to try it.
California isn’t exactly known for its pizza and the East Coast takes the cake on that. However, one of the best pies in California is in Newport at Pizzeria Mozza. Instead of being a traditional tomato and cheese pie, the pizza joint uses house-made mozzarella with fresh California produce including squash blossoms and super juicy tomatoes.
Cooked in a wood-burning oven, the crust comes out perfectly and the toppings complement each other well. Their Neapolitan pies are a favorite and the Prosciutto di Parma is one of the best.