It’s an understatement to say that Grimaldi’s and Juliana’s have history. Pizza legend Gennaro Lombardi’s influence is such that his New York City shop almost directly resulted in what’s generally accepted as one of the best pizzas — if notthe best pizza — in Las Vegas. 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. Lou died of cancer just seven years later, but his family kept his dream alive. San Marzano tomatoes, basil, fior di latte cheese and extra-virgin olive oil. The pizzeria was run by the Lombardi family — first by Gennaro’s son, John, then his grandson, Jerry — until it closed in 1984. You’ll find thin-crust pizza cooked in a double-decker gas-fired oven at the cash-only joint opened in 2012 by four friends with money raised on Kickstarter. The 75 Best Fried Chicken Places in America, The 101 Best Casual Restaurants in America, America’s 75 Best Hole-in-the-Wall Restaurants, A great pizza is so much more than bread, sauce and cheese. From pizza-focused Italian restaurants to NY-style slices, here is our guide to the best pizza in Los Angeles True Angelenos know that we’re a pizza-driven town. If this is your first time, start with a plain tomato pie (no cheese). What started as an extremely successful food truck is now a Nob Hill must-visit with a Bib Gourmand nod from Michelin. They proudly serve the best slice of Authentic New York Style pizza in Southern California, with locations in Beverly Hills, Sherman Oaks, Encino, and Thousand Oaks. DeLorenzo’s serves 70 years’ worth of tradition with its pizza. Find the 2020 ranking of America's best pizzas here. While you can argue for days on end about most things, one thing the vast majority of us can agree on is that pizza is one of the world’s best food. But there’s something intensely right and satisfying about it. Domenico DeMarco is a local celebrity in Brooklyn, having owned and operated Di Fara since 1964. 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. THE DAILY MEAL ® IS A REGISTERED TRADEMARK OF TRIBUNE PUBLISHING. No matter. It's great in California sense of pizza, and it's filling, etc. Among the 11 classic pies on the menu, you’ll find two menu items with one difference between them: the E has everything (toppings-wise at least), and the EBF has everything but the delicious (yet divisive) anchovies. But with so many options in this city, finding the best can be tough. This thin-crust bar pie institution in Stamford, Connecticut, is notorious for its no-frills demeanor, its no-special-options policy and for not making exceptions. Patsy’s pizza is so thin, and relatively short, that you can scarf down six slices at the counter. 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. DeLorenzo’s makes a clam pie, albeit with tomato sauce (New Haven pizza purists, beware!). 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. By Carly Boers, John Kessler, Jeff Ruby, Carrie Schedler, and Claire Voon Photos by Ryan Segedi. Pies range from plain cheese to topping combinations like potato and rosemary or chimichurri and vodka sauce. Ludicrously good. The pies are known for their perfectly caramelized crusts and hearty toppings such as roasted garlic, meatballs, and sport pepper. A beautiful, nuanced, plain cheese slice that’s a heartening example of a return to the city’s pizza slice glory days. 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. There’s also "The Works" with mushrooms, onions, peppers, garlic, sausage, pepperoni, extra cheese, and anchovies. But Flour + Water’s textbook Margherita is amazing. Going strong on the outskirts of St. Louis, Missouri, since 1956, Frank & Helen’s was founded by Frank Seitz, his wife, Betty and his sister, Helen, and it hasn’t changed much in the intervening years. A couple months ago, JetBlue announced that it was partnering with East Harlem pizzeria Patsy’s to fly real New York-style pizza 2,800 miles from JFK to LAX. Owner and Winston-Salem native Peyton Smith has pulled out all the stops on his quest: He’s imported a wood-fired Stefano Ferrara oven from Italy, he makes his dough daily from Italian flour and ages it for up to 72 hours, he’s created his own canned tomato blend for his sauce, and he tends to the pies as they char and bubble — never for more than 90 seconds — in an 850-degree oven. Pitfire Artisan Pizza – 730 S Arroyo Pkwy, Pasadena, 14. The pizzas here are quintessential New Haven: oblong, just a little charred, thin-crusted, chewy, coal-fired and irresistibly delicious. 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. In Rome, pizza al taglio (literally “pizza by the cut”) has long been a thing. Copyright © 2020 Big Seven Media | Nominate it for our Best of L.A. 2015 Readers' Choice Award. Pitfire has eight restaurants across the city, yet it doesn’t feel like a chain because entering every single one of them is still like going into local restaurant. The pizza is among the best classic St. Louis style (loaded with Provel cheese and cut into squares) in the city But also make sure you order the “broasted” chicken, which is pressure-fried. Looking for the most recent list? Anthony Spina made waves in 2015 when he opened O4W in Atlanta, Georgia, a shop specializing in “Jersey-style” pizzas. The restaurant is easily visible thanks to the two-story floral mural painted on the side of the building by local artist, David Flores. They’ve picked their favourite elements from each and bolstered them with the freshness of local produce to create a blended trifecta of deliciousness. These are wide crust pies, liberally sauced and topped and not uniform. The toppings vary depending on what’s in season, making dining experiences unique. 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. What’s the pie to get? If you’re feeling adventurous, opt for one of the 11 pies under the "Shhhhhh..." header on Bebu’s menu. Jay Langfelder ran one of Buffalo’s most popular food trucks before opening Jay's Artisan Pizza in 2017. The no-reservations, family-owned Sardis, Mississippi, neighborhood gem TriBecca Allie Cafe is the little pizzeria that could — its brick-oven pies won second place in the 2010 American Pizza Championship in Orlando. 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. It’s a delectable white pizza with spinach and chunks of tomato and garlic. Throw in some of the best service in LA and you are onto an absolute winner here. October 1, 2019. Start here. Sally's Apizza is New Haven royalty, operating from the same location where it opened in the late 1930s in Wooster Square. If you’re not an anchovy devotee, opt for the latter and appreciate one of Wisconsin’s pizza gifts to the nation. And as for the white pizzas, go for the Bianca, topped with both cow’s milk and buffalo mozzarella, ricotta and pecorino. There are 14 locations across the Boston, Massachusetts, area, but the original, with its Old World charm, yellow walls, old wooden booths and cramped coziness, is the one to visit. 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. The Lou Malnati’s deep-dish comes in four sizes: 6-inch individual (serves one), 9-inch small (serves two), 12-inch medium (serves three) and 14-inch large (serves four). The pizza is classic in style and they staff that serves it make it even more special. The menu … 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. These 10 Pizza Places In Southern California Are So Good That Your Mouth May Explode. TripAdvisor took a look at the places reviewers were giving top marks, accounting for overall ratings and the quality and quantity of reviews. 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. What are the essentials? Pizzeria Mozza is all about the crust, and have put years into perfecting a chewy, crunchy and airy crust. After regular hours on Fridays, they began serving one vegetarian pizza, placing fresh ingredients and unusual cheeses atop a thin, sourdough crust. Only one type of pizza is available daily, and the toppings change every day. There are signs, though, that this reputation may be thawing. Grab a paper plate and use your hands. Best Pizza in San Diego, California: Find Tripadvisor traveler reviews of San Diego Pizza places and search by price, location, and more. There are now six Pizano’s locations, all known for serving equally good thin and deep-dish pizzas. They have a branch in LA and one in Newport beach if you want a road trip. Tacconelli's is one of Philadelphia’s most celebrated pizzerias, in business since 1946. Pizza Hut is the best chain pizza you're going to get that's still not quite really good pizza. It’s a fantastic time for pizza in this country. 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. However, the can’t-miss pizza here is the award-winning grandma pie cooked in cast iron pan. Chefs Ryan Ellis and Kevin Schofield are turning out big, gorgeous slices, slightly thicker than their New York cousins, topped with First Field tomatoes, mozzarella, fontina, Pecorino Romano and a drizzle of California olive oil (and some pepperoni from Salumeria Bielliese if you like). 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). EVO, which stands for "extra virgin oven," offers fresh, wood-fired Neapolitan pizza made with seasonal and local ingredients like produce from South Carolina farmers. 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. This is just good, honest pizza served by the slice exactly as it should be. It’s served with fresh herbs, pomodoro, two cheeses and extra-virgin olive oil. By MyrtleBeach.com. 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. 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. There are nine 12-inch pies on the menu made with imported Italian mozzarella and cooked in a 900-degree wood-fired oven. 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. Young Joni opened its doors in November 2016 and was immediately hailed as one of the country’s top new restaurants. 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. By Jerry Lombardi and John Brescio, a rich sauce and just the right amount of tasty and., ranked November 2016 and was immediately hailed as one of the 101 most iconic dishes America... 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