thank god there's good pizza here you can get your pizza from a leading chain but
there's something special about a local pie place here's the top 10 hands down best pizza places
in america the best of the best of the best sir lou malnati's chicago
there's an age-old debate raging in the pizza world thin crust stuffed crust or deep dish the
lines have been drawn and sides have been chosen lou malnati's is comfortably seated on the side
of deep dish lou malnati was a pizza connoisseur who worked and cut his teeth in chicago's first
deep dish pizzeria he transferred this expertise to his own business in a northern suburb of the
city lincolnwood where he opened the very first lou malnati's restaurant for over 50 years the
company has been serving chicago and has expanded to monumental heights now with over 30 locations
in the city their claim to fame is a massive deep dish pizza topped with mozzarella romano
and cheddar cheese the crust is high walled and perfectly crunchy topped with lou's signature
sweet and chunky tomato sauce i wanted to show her my latest creation if you're feeling a bit
adventurous lou malnati's offers an escape from the traditional deep dish this particular pizza is
topped with a thin layer of sausage that resides under the cheese imparting a little bit of spicy
and sweet into every bite better call ahead though because this specialty can take upwards of an hour
just to make as every pie is carefully handcrafted with the sort of artisanal gusto that one would
expect from a world-class pizza establishment next time you're in the windy city stop into
one of lou's many locations and get yourself a one-of-a-kind slice via 313 texas we can offer
you 313. who says that you can't find a slice of world-famous detroit-style pizza in the heart of
texas two brothers from a working-class area of michigan's motor city decided that a pizzeria
would be the perfect way to impart a little bit of northeastern culture on this southern state
their dream started in a meager trailer but little did they know they would go on to make one of the
most iconic pizza spots that the country had ever seen to this day they've expanded their operation
to two working trailers and three brick and mortar storefronts making sure that austin never has to
go without their favorite slice with the recent craze for the lesser-known detroit style pizza
these two had their work cut out for them when making a name for themselves we work hard we play
hard detroit pizza is well known for its square or rectangular shape and an extra layer of chunky
sauce right on top of the cheese patrons of this establishment say that you can't find a better pie
even in detroit itself they source the finest ingredients that they can find and treat every
pie as a statement that detroit and austin deserve to be on the map of pizza mecca's
while some may still refer to it as sicilian style via 313 doesn't really care what you call
it as long as you stop in for a slice now and then who said that texas could only do barbecue
alforno providence how you fellas come from providence a bit of a detour from the classic
pizza that you'll see on this list alforno was started by a couple in providence after hearing
a traveler's misrepresented take on a pizza that they had tasted in florence italy this
unnamed wayfarer referred to the pizza as grilled when what they actually meant to say was wood
fired but the owners of alforno were already hard at work creating their vision of grilled
pizza they decided that the right idea for their particular pie was baking it over a charcoal fire
which gives the crust a smoky and savory flavor that was yet unheard of something new they boast
a modest menu with selections that may seem arbitrary but are actually carefully crafted
with the finest ingredients in the northeast supposedly there isn't a bad pie on the menu
and many returning customers claim that the cacho pepe topped with ricotta and mortadella is the
true winner at alforno next time your favorite pizza joint asks if you want sincrast or hand
tossed reply with charcoal grilled and see if they even know what you're talking about fear not if
they can't give you what you're looking for you can always make the pilgrimage up to providence
to visit the world famous alfornos scars new york city who's up for some real new york city pizza
scar pimentel is nothing if not a true pizza artisan he spent his time growing up in new
york city frequenting various dollar slice joints before going on to work at some of
the most respected pizzerias around he took this knowledge and founded his own restaurant making
sure to honor the tradition of those that came before him he boasts one of the fastest growing
pizzerias in the country and one trip to his shop will tell you why scar uses only
the freshest and most vibrant ingredients that he sources locally and uses the masterful techniques
that he picked up in his career to create a slice that simply must be experienced it's life-changing
while some claim that his pizza is simple there is a quality to the simplicity he uses a flour that
is stone ground and a cheese that is springy and bouncy this gives the end result a flavor-packed
finish that is not only chewy but airy at the same time if you're looking for a return to tradition
you can do no wrong grabbing a slice at scars pizzeria next time you visit the big apple
industry new york city right new york city albeit smaller than the other pizzerias on this list
what l industry lacks in size it makes up for in technique and taste this small storefront
resides in the heart of new york city's brooklyn borough where italian immigrant massimo laveglia
uses his florence roots to create some of the most innovative and tasty pizza creations around his
signature slice boasts a dough that is fermented longer than its counterparts and ingredients
sourced from the most reputable dealers in the area one particular pie that has customers raving
is a pizza topped with a generous helping of burrata basil and olive oil giving the pie a fresh
and bright taste profile only the freshest oh spooky one while one might expect a new pizza
shop to flounder among the stiff new york city pizza competition la veglia has managed to create
a unique slice that is a welcome detour from the typical neighborhood pie just don't ask for a
place to sit as the shop is housed in a meager 500 square feet location next time you're looking for
a change from the corner shop dollar slice you'd do well to venture into landistri where change
from traditional menus has been welcomed with open arms slab portland portland seems nice yeah
nestled in the heart of maine this next pizza shop brings some of the best flavors from the old world
to the new the shop gets its name from the proprietary method in which they cut their pizza
which is served in sick rectangular or square shapes aka slabs while this joint may not serve
its pizza in the preferred geometrical shape that isn't stopping patrons from coming back for more
time and again even though this pizza place resides outside of the big apple you can still
find traditional methods at work still keeping traditions alive the best ingredients are sourced
daily and pay tribute to traditional pizza roots while also reinventing some of your old favorites
you can find everything from the crowd pleasing margarita to new and improved recipes like the
loaded potato which is everything from potato crumble to bacon bits while it may not observe
every rule laid down by the pizza makers of old sometimes a little magic can happen when
you break the rules matzah los angeles why's it so hard to get a good slice in l.a anyway
how do you build a pizza well from the doe up of course matzo's owner nancy silverton knows that
any pizza worth biting into starts with a good foundation that's why she took her culinary roots
as a baker and applied them to the art of pizza making creation of a good dough is no small feat
not only is technique called into action in terms of kneading and spinning but ingredients will be
highly scrutinized as well nancy uses only the finest mix of bread and rye flours a recipe that
she learned from her baking days and implements them in the process of creating her pizzas
i'm very creative the result is a puffy and pliable crust that is the perfect bedrock on which
to build a mouth-watering pizza los angeles has no shortage of pizza joints and some would call
it sacrilege to mark any of these places among the nation's top pizzerias but matzah takes something
that many deem simple and applies great emphasis to it a pizza is only as good as the dough it's
assembled on and if you're looking for the best of the bunch you could do worse than matzah
santarpio's pizza boston and dinner at centaurpios had some leftovers oh you're the freaking best
sure some people want atmosphere and a nice dining experience when they eat their meals
but others simply want the best food that money can buy santarpios elects
to give their customers the latter you may be asking what do i pair my humble cheese pie with
well at santarpios they have five dollar glasses of wine that you can use to wash down what many
are calling the best cheese pizza in the area boston is no stranger to italian-influenced
cuisine but it took no time at all for this bakery turned pizza shop to be marked among the best
in town i'm gonna get what's mine not all that hungry for pizza no worries santarpios also offers
homemade sausage and lamb tips for those feeling famished for something other than a pie however
their claim to fame still lies in the oh so simple slice of cheese pizza this is something that
sounds rudimentary yet needs to be tried to truly understand it's the age-old question of quality
versus quantity and if we had to put our money on one we'd choose quality not convinced well
you might just have to try it for yourself next time you're in beantown don't forget to fork over
the toll money and visit santarpios you'll be glad you made the stop raza jersey city i'm from jersey
i'm the jersey guy yeah new york may have a stranglehold on the pizza scene but let it be
known that new jersey is not going down without a fight raza is the brainchild of owner and operator
dan richer who knew that a wood-burning oven and a little bit elbow grease could come together to
make some of the best pie in the country the store is located in a quaint locale where one
might expect to find a world star delicatessen or bistro but no the only thing that dan wanted to
make was pizza although he comes from chef roots he knew that he didn't need to reinvent the wheel
and instead focused on making quality pies with the best ingredients he could get his hands on
i'm a simple man the result of his hard work is a delightfully fluffy pizza that still manages to
have a little bit of a crunch combine this with new and old favorite toppings and you'll have
one heck of a slice on your hands he continues to stay very involved in the restaurant's business
and it isn't uncommon to see him walking the dining hall and checking in on the guests
if you're happy he's happy there's something comforting about a warm piece of pizza made from
someone who truly loves the craft next time you're cruising along the atlantic we know you could just
jet over to nyc and grab a slice but maybe take the road less traveled and meander over to raza
we promise that you won't be disappointed joe's pizza new york city a gift card to joe's pizza or
tickets to wicked it's true the best pizza in the nation does in fact come from nyc at least that's
what patrons of joe's have to say established in 1975 by the namesake owner joe pazuoli this
pizza joint is what many foodies refer to as an institution nestled in the heart of greenwich
village joe still owns and operates his meager pizzeria making sure that every slice is held to
the standard that he set forth if you're looking for a famous new york slice there is no other
name that comes before joe's there are only three options on the menu plain cheese sicilian square
and fresh mozzarella it's insane but they're great there's no need to stand on ceremony here this is
a working class pizza that does some serious heavy lifting with a menu as focused as this
you can guarantee that everything from the sauce to the dough to the cheese has been workshopped
toiled over and perfected if it ain't broke don't fix it how good could a pizza this simple truly be
well i guess you'll have to find out for yourself give joe our regards as you salivate over what
amounts to the greatest pizza pizza in the nation salud what's your favorite pizzeria let us know
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