Emily Flores
Pizza captivates the American spirit like no other dish, with a mosaic of pizzerias across the nation serving up their distinctive takes on this cherished classic. Join us as we discover the top pizza havens in the US.
Alabama: Slice Stone Pizza and Brew
Marco’s Pizza stands out with its hand-tossed crusts and generous toppings. What sets Marco’s apart is their commitment to using fresh, high-quality ingredients and their signature three-cheese blend, giving us indulgent and flavorful pizzas.
Alaska: Moose’s Tooth Pub and Pizzeria
Moose’s Tooth Pub and Pizzeria are famous for craft beers and pies. With unique topping combinations like reindeer sausage and smoked salmon, the deli is unmissable for pizza enthusiasts when in the state.
Arizona: Pizzeria Bianco
In downtown Phoenix, Pizzeria Bianco has garnered national acclaim courtesy of Chef Chris Bianco. He works his magic with basic dough, hand-crushed tomatoes, shaved Parmigiano, and fresh basil leaves. The distinction between tomato as a fruit or a vegetable becomes irrelevant when the taste is this exceptional.
Arkansas: Gus’s World Famous Fried Chicken & Pizza
In Little Rock, Gus’s World Famous Fried Chicken & Pizza has made a name for itself with its crispy fried chicken and mouth watering pizzas. Combining two beloved comfort foods under one roof, Gus’s offers pizzas topped with everything from barbecue chicken to jalapeños, satisfying cravings for savory and spicy flavors.
California: Round Table Pizza
A pioneer in gourmet Pizza, California Pizza Kitchen’s innovative toppings like Thai and barbecue chicken offer a fresh and diverse take on traditional Pizza. You will also find pasta and salads at this chain eatery.
Colorado: Beau Jo’s Colorado Style Pizza
A Colorado favorite since 1973, this place serves hearty pies, and its mountain-style crust is thick and chewy with a crispy edge, perfect for holding generous toppings and plenty of cheese. With locations across the state, Beau Jo’s has become a beloved institution in Colorado’s pizza scene.
Connecticut: Frank Pepe Pizzeria Napoletana
Since 1925, Frank Pepe’s has been serving up authentic Neapolitan-style pies cooked to perfection in coal-fired brick ovens. With a crispy crust, tangy sauce, and fresh toppings, its pies stand as a tribute to the artistry and tradition of pizza-making.
Delaware: Grotto Pizza
Whether you want a classic cheese pizza or a specialty pie like the “Buffalo Chicken,” Grotto Pizza has something for everyone. With locations throughout the state, this place has become a favorite among Delawareans, offering a variety of pies, appetizers, and Italian-inspired dishes.
Florida: Anthony’s Coal-Fired Pizza
At Steve’s Pizza, order at the counter and proceed to a graffitied booth to await your slice of heaven—no frills or fancy ingredients involved. It serves Pizza on a paper plate, and your pie has the perfect balance of greasiness, gooeyness, cheesiness, and sauciness to fulfill any craving.
Georgia: Antico Pizza Napoletana
Using imported ingredients and traditional techniques, Antico Pizza Napoletana crafts pizzas that remind you of the pies found on the streets of Naples. A blistered crust, tangy sauce, and fresh mozzarella give a taste of Italy right in the heart of Georgia.
Hawaii: Pieology Pizzeria
Hawaii is not only known for its beaches but also for its unique cuisine. Pieology Pizzeria brings a fresh take on pizza to the islands. You will get customizable pizzas with several fresh toppings, allowing customers to create their culinary masterpieces.
Idaho: The Wylder
The wood-fired pizza trend is in demand, but the crew at The Wylder sticks to the traditional gas-burning oven. The result is a sourdough crust that’s both chewy and crispy without any charred edges. Indulge in the state’s famous spuds with rosemary, sage, and caramelized onion dipped in white sauce.
Illinois: Lou Malnati’s Pizzeria
Venturing westward to the Windy City of Chicago, you will find the deep-dish paradise of Lou Malnati’s Pizzeria. Renowned for its buttery crust, abundant cheese, and chunky tomato sauce, Lou Malnati uses the finest ingredients and adheres to traditional recipes, making it a top spot in the state.
Indiana: Jockamo Upper Crust Pizza
Jockamo Upper Crust Pizza offers creative combinations and bold flavors – you certainly won’t be disappointed. You could try the Thai Pie with peanut sauce and chicken and the Wild Mushroom with truffle oil and goat cheese.
Iowa: Happy Joe’s Pizza & Ice Cream
Founded in the Quad Cities area in 1972, Happy Joe’s has delighted customers with its signature “taco pizza” and friendly service for decades. It has a range of pizzas, sandwiches, and ice cream treats, making it a beloved destination for families and pizza lovers of all ages.
Kansas: Picasso’s Pizzeria
There’s a reason it’s been named Wichita’s Best Pizza six years in a row. The pie’s slices aren’t just known for their thin-crust crunch; they’re also renowned for their size! Use both hands while eating, one to fold and the other to wipe the sauce dribbling down.
Kentucky: impellizzeri’s Pizzeria
Visit on an empty stomach for a meal at Impellizzeri’s, the restaurant that introduced “Louisville style” pizza. Once your pie arrives, brimming with cheese—lots of cheese—you’ll grasp the essence of this style: double layers of cheese and toppings.
Louisiana: Pizza Delicious
Across the Mississippi River into New Orleans, Louisiana, you will discover the eclectic flavors of Pizza Delicious. It lives up to its name with its mouth watering pies and casual atmosphere. The place offers thin-crust pizzas with creative toppings, including vegan and gluten-free options.
Maine: OTTO Pizza
OTTO in Portland has carved out its place on the East Coast pie scene with its inventive toppings, ranging from three-cheese tortellini to pulled pork and mango. The menu includes the famous “Mashed Potato, Bacon & Scallion” and the “Butternut Squash, Ricotta & Cranberry variety.
Maryland: Joe Squared Pizza
This joint in Baltimore serves square-shaped pizzas with its signature sweet sauce. Its Flag Pizza mirrors the Italian flag, featuring three sections of vibrant colors: red sauce, white garlic sauce, and lively green pesto.
Massachusetts: Area Four
If you want the finest pizza in the state, Area Four is the right spot. This longstanding establishment uses a 15-year-old sourdough starter, meticulously nurtured for over 36 hours, then skillfully rolled and baked in a wood-burning oven to achieve an airy yet crisp texture.
Michigan: Licari’s Sicilian Pizza Kitchen
Get ready for a taste of Italy! In Grand Rapids, this genuine Italian restaurant relies on a family-secret recipe from Sicily to craft its thick, doughy pizzas. The Sfinciuni Pizze is a half-sheet-pan-sized delight that fulfills every food fantasy, featuring a sweet sauce and generous chunks of aged Parmigiano Reggiano.
Minnesota: Pizza Luce
Pizza Luce became known for its chewy, whole-wheat crust, which remains unchanged. You’ll find abundant vegetarian and vegan choices, but do not miss out on the Ruby Rae—an inside-out, upside-down creation layered with Italian sausage, spinach, and copious mozzarella topped with a generous serving of red sauce.
Mississippi: Square Pizza
For your late-night cravings, consider ordering from this renowned eatery. Each pizza here undergoes not one but two rounds of baking for added crunch. Interestingly, Square Pizza uses mild provolone instead of the usual mozzarella when making its pies.
Missouri: Imo’s Pizza
Imo’s Pizza in Missouri offers a unique St. Louis-style pizza. Its specialty is pizzas with a thin, cracker-like crust, Provel cheese, and tangy sauce loaded with sausage, pepperoni, mushrooms, green peppers, and onions.
Montana: Eugene’s Pizza
Eugene’s sauce is homemade, and the crust is remarkably crisp. Under these circumstances, you would have nothing less than a stellar pizza experience. No wonder Eugene’s has also won the title of the best pizza in the state.
Nebraska: Yia Yia’s
Yia Yia’s is among the finest pizza joints in Nebraska. Each pie has a perfect balance between crust, sauce, and toppings, resulting in pure deliciousness. The restaurant exudes a lively ambiance, making it an ideal spot for any gathering.
Nevada: Secret Pizza
Tucked away in the Cosmopolitan Hotel in Las Vegas, Secret Pizza is a hidden gem known for its delicious slices and clandestine location. With no signage and an unmarked entrance, Secret Pizza adds an element of mystery to the dining experience.
New Hampshire: Alley Cat Pizzeria
This downtown Manchester gem offers some of the most delectable thin-crust pizza around. Its mouthwatering cracker-thin crust is ideal for late-night cravings or grab-and-go meals. Consistently securing the top pizza spot for 18 consecutive years, each delightful pie comes with an adorable feline-inspired name.
New Jersey: De Lorenzo’s
At De Lorenzo’s, pizza is the sole star of the menu, available in both small and large sizes. You won’t find appetizers or side dishes here. Their sausage pizza is a timeless favorite, featuring tender fennel sausage chunks and ripe tomatoes.
New Mexico: Rooftop Pizzeria
When chef Rueben Reyes relocated from California to New Mexico, he discovered the locals’ love for green chiles. Encouraged by this, he incorporated a green chile pizza onto the menu, which surprisingly garnered a loyal following.
New York: Kesté Pizza & Vino
When Kesté launched in 2009, Italian-born chef and co-owner Roberto Caporuscio boldly set a high standard for New York City’s pizza scene. He introduced Naples-style pizza to the city, using premium ingredients like San Marzano tomatoes, superfine Italian flour, and buffalo mozzarella cheese, and the restaurant immediately captured attention.
North Carolina: Lilly’s Pizza
Founded by three musicians in the 1990s in Raleigh, Lilly’s offers a refreshing take on pizza that leans towards healthier choices. It uses exclusively organic, fresh ingredients and caters to the vegan and vegetarian communities with options like mushrooms, broccoli, tomatoes, onions, and more.
North Dakota: Blackbird
Blackbird in Fargo, founded by a former bread baker, boasts a mastery of dough-making prepared of wheat harvested in North Dakota and milled flour. This dough undergoes a 48-hour fermentation process, intensifying its flavors, before it meets the intense heat of a wood-burning oven.
Ohio: Crust
At Crust, dedication to freshness is paramount. Everything, without exception, is crafted from scratch daily, ensuring each bite is bursting with flavor. This eatery has carved out its niche with its distinctive ‘Cleveland style’ pie.
Oklahoma: Empire Slice House
At Empire Slice House in OKC, the New York–style pizzas are just as vibrant and eccentric as the retro pop-art ambiance around them. One pie to try is The Evil Empire, featuring serrano, poblano, and jalapeño peppers, complemented by spicy marinara and cherry pepper relish.
Oregon: Sizzle Pie
Sizzle Pie is a vegan hotspot as it has a variety of dairy-free pies that have earned them a devoted following. The Vegan Angel of Doom, a tempting creation, features vegan mozzarella, fiery jalapeños, sweet pineapple, crunchy shaved almonds, and fragrant cilantro.
Pennsylvania: Earth Bread + Brewery
Could flatbreads be the winning over traditional pizza? For Philadelphia locals, the answer might be a resounding yes, especially after indulging in the offerings at Earth Bread + Brewery. This eco-conscious brewpub prides itself on crafting what it boldly declares as ‘the best flatbreads on Earth,’ utilizing locally sourced ingredients.
Rhode Island: Al Forno Restaurant
When Johanne Killeen and George Germon introduced grilled pizza to America at Al Forno in 1980, the concept of grill-marked crusts was virtually unheard of. They had the challenge of making pizza without a traditional brick oven, and they turned to a wood-fired grill as their improvised cooking surface.
South Carolina: Village Idiot
For over 25 years, the Village Idiot has been a beloved destination for the late-night college crowd, consistently satisfying hungry patrons. One of their standout creations is the Barnyard pizza, loaded with Italian sausage, pepperoni, ham, mushrooms, fiery jalapeños, sweet roasted red peppers, and an indulgent amount of extra cheese.
South Dakota: Dough Trader Pizza Company
It’s the irresistible Crust, crafted using a 130-year-old sourdough starter, passed down through generations, and delectable topping combinations that keep patrons wanting more. Take, for instance, Dances with Goats: a blend of chicken, onion, Roma tomato, garlic, creamy alfredo sauce, sweet corn, artichoke hearts, and tangy feta cheese.
Tennessee: Big Ed’s Pizza
Just a stone’s throw away from Knoxville, located in Oak Ridge, Tennessee, lies the Big Ed’s. To this day, the family-run establishment upholds Big Ed’s exacting standards, ensuring that every pie crafted reflects his passion for perfection.
Texas: Home Slice Pizza
Home Slice Pizza is a must-visit in the heart of the Lone Star State, Texas. This place captures the essence of New York-style pizza while adding a Texan twist. It offers classic and specialty pizzas, including the famous White Clam with fresh clams, garlic, and pecorino romano cheese.
Utah: Pizzeria 712
At precisely 712 degrees Fahrenheit, their wood-burning oven works its magic, transforming pizza crusts into perfectly charred delights. Among their roster of exceptional pies, one stands out for its harmonious blend of roasted corn, vibrant fresh chiles, rich grana padano cheese, and zesty gremolata—a traditional Italian herb mixture.
Vermont: American Flatbread
When traveling north to the picturesque state of Vermont, you will find American Flatbread. This pizzeria takes pizza-making to new heights, using locally sourced, organic ingredients and wood-fired cooking methods.
Virginia: Crozet Pizza
Despite its location in a quaint town 15 miles west of Charlottesville, this 35-year-old pizza joint has become a favorite haunt for the University of Virginia crowds. It boasts an expansive menu with a whopping 36 toppings, ranging from the classic (pepperoni) to the unconventional (peanuts).
Washington: Serious Pie
In the Northwest, while the East Coast boasts its famed clam pie, Seattle has its seafood sensation: the oyster pie. It’s as delicious as it sounds. Indulge in the ocean’s bounty at chef Tom Douglas’s eatery, where each slice has generous portions of fresh seafood atop a truly one-of-a-kind crust.
West Virginia: Backyard Pizza and Raw Bar
If you’ve never indulged in pizza for breakfast, you have missed out on one of life’s greatest pleasures. Their menu boasts an enticing selection of “brunch pies” crafted to improve your morning routine. One standout is the classic Bacon Egg and Cheese.
Wisconsin: Pies & Pints
Pies & Pints operates in two vastly different locales: the bustling capital of Charleston and the quaint town of Fayetteville. Originally conceived with a unique blend of gorgonzola, rosemary, and raisins, this pizza took an unexpected turn when the owner substituted raisins with juicy red grapes.
Wyoming: Ian’s Pizza
Ian Gurfield launched his pizza venture in Madison at the age of 24, envisioning inventive pizzas tailored to the tastes of party-going college students. The joint serves pie with a layer of crème fraîche, shredded mozzarella, and a hearty portion of cooked macaroni.
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