Pizza is one of the most diversified, beloved, and easily available genres, themes, and meals, making it a challenge to find the best pizzas in the country.
True, it’s tough to give an accurate pizza rating. However, it was never the actual intention of The Daily Meal.
Frank Pepe’s No. 1 Pizza, which is located in New Haven, Connecticut (White Clam)
If you want to have a serious discussion with anybody about the best pizza in America, you must visit this legendary New Haven restaurant. Frank Pepe opened his first pizzeria in 1925 in Wooster Square, New Haven, Connecticut, providing authentic pizza made in the Napoletana manner. After coming in the United States from Italy at the age of 16, Pepe had a number of different occupations until opening his restaurant, now known as “The Spot,” next door to the bigger enterprise in 1913. Since its inception, Pepe’s has expanded to seven more locations.
When you reach to this stage, what should you eat? Two-word clam pie recipe: “no muzz!” There is no better pizza in the Northeast than Pepe’s, which has freshly shucked, salted littleneck clams, a generous quantity of garlic, olive oil, oregano, and grated parmesan on top of a dough that is the colour of charcoal. The astute play? pie with bacon and clams. Prepare to wait in line if you plan on arriving on the weekend after 11:30 a.m.
Brooklyn, New York: Di Fara 2. (Di Fara Classic Pie)
Domenico DeMarco, the restaurant’s owner and operator since 1964, has a high profile in the neighbourhood. Dom creates both New York and Sicilian-style pizza for hungry New Yorkers and tourists willing to stay in line and tolerate the frenetic Di Fara counter atmosphere from Wednesday through Sunday, noon to 4:30 p.m. and from 6:30 to 9 p.m. True, it’s better to purchase the entire pie for $10 than to spend $5 for a slice. Dom has his off days when the bottom of the pizza is overdone, but when he’s on, Di Fara makes a strong case for being the best pizza in America. Before attending, it would help to watch the fantastic Di Fara video titled The Best Thing I Ever Did. The classic round or square cheese pies (topped with spicy peppers marinated in oil, which you may pour on at the counter if you lean in) are always a safe bet, but the Di Fara Classic Pie is the real deal. Dom’s signature olive oil finishes off this dish along with mozzarella, parmesan, plum tomato sauce, basil, sausage, peppers, mushrooms, and onions.
Bianco, the White Pizza Restaurant of Phoenix (Marinara)
A Bronx native named Chris Bianco was quoted in the New York Times as saying, “There’s no mystery about my pizza.” Ingredients include: “Sicilian oregano, organic flour, San Marzano tomatoes, distilled water, mozzarella I perfected at Mike’s Deli in the Bronx, sea salt, fresh yeast cake, and a hint of yesterday’s dough.” Excellent pizza, like any other culinary art, requires a delicate balance of ingredients. I mean, really, it’s that simple. Don’t tell that to the throngs of pizza fans who have visited the Phoenix pizzeria he opened over a decade ago. Delicious salads, fresh country bread, irresistible thin-crust pizzas, great antipasto, and wood-oven roasted vegetables are all available at this restaurant. Town & Country Shopping Center’s wait times, formerly ranked among the worst in the country, have improved with the opening of Pizzeria Bianco for lunch and Trattoria Bianco, the pizza prince of Arizona’s Italian restaurant (about 10 minutes from the original). Almost every pizza you get here will be better than most you’ve had before (especially the Rosa with red onions and pistachios! ), but the traditional Marinara with tomato sauce, oregano, and garlic will permanently change your pizza expectations (no cheese).
The Fourth Best Pizza in San Francisco Is Found at Una Pizza Napoletana (Margherita)
When pizzaiolo Anthony Mangieri of East Village’s Una Pizza Napoletana decided to close shop in 2009 “to make a change,” he insulted New Yorkers deeply by relocating to the West Coast, where he might “have a chance to use [his] outrigger canoe and mountain bike more frequently.” Those who dislike New York City’s Mexican food and want to relocate to a warmer environment will now have access to one of the city’s best Neapolitan pizzerias. So you’re able to go canoeing and mountain biking, right? Traitor! That Mangieri and San Franciscans have acquired one of the best Neapolitan pies in the country is fantastic news (even if just from Wednesday through Saturday from 5 p.m. till they run out of dough). With a thin crust, crunchy cornicione, zesty, bright sauce, and just the proper amount of cheese, you might almost imagine oneself at the pantheon of pizza in Naples: Da Michele is a pizzeria with walls covered with pizza poetry. Mangieri provides a tasty representation of the same philosophy to his consumers and makes reference to it on his website (for example, read the pizza poem “Napoli”). Eggs, parmigiano-reggiano, buffalo mozzarella, salami, extra-virgin olive oil, basil, garlic, sea salt, and black pepper go into making the Apollonia pie, which is served only on Saturdays. All five pies now cost $25 (a rise of $5 from the previous year). To be honest, you don’t need any luxuries when you’re almost a god. In order to know what’s excellent, eat just margherita pizza (San Marzano tomatoes, buffalo mozzarella, extra-virgin olive oil, fresh basil, sea salt, and tomato sauce).
Mozza Pizza, a Los Angeles institution (squash blossoms, tomato, burrata)
Osteria Mozza is a popular restaurant in Los Angeles that was co-founded by acclaimed baker and chef Nancy Silverton, as well as Mario Batali and Joe Bastianich, two of Italy’s most illustrious chefs. Neapolitan-style pizzas steal the stage at this restaurant, which is adjacent to a pizzeria and provides a variety of antipasti and bruschetta as well as other Italian favourites. A classic cheese pizza, or “aglio e olio,” costs only $11, while a pie topped with squash blossoms, tomato, and burrata cheese will set you back $23. Both are simple in preparation but transporting in flavour due to the high quality and finesse of their respective components. On the menu, you may choose from one of the twenty-one available pies. For this reason, it’s hardly surprising that Batali and Bastianich have opened up similar pizzerias in other cities, like Newport Beach, Singapore (!), and soon San Diego.
Roberta’s 6 is a bar in Brooklyn, New York (Margherita)
Even if you mention that Roberta’s is one of the new restaurants that have revived the Brooklyn vs. Manhattan debate, call it a great pizzeria, recall that it was a pioneer in the city’s rooftop garden movement, and mention that Carlo Mirarchi was named a Best New Chef by Food & Wine, you would be doing it a disservice. Roberta’s, one of the city’s finest eateries, can be reached by taking the L train six stops outside of Manhattan, to the neighbourhood of Bushwick. Inside Bushwick, it also has one of the most challenging tasting menus in all of New York City. The Neapolitan pies at Roberta’s are among of the best in the city (and, according to an interview on the website Slice, the model for the pizza at Paulie Gee’s, another wonderful option on our list), and the restaurant offers more than just pizza. Some have titles like “Family Jewels,” “Barely Legal,” and “Carlos Danger,” in honour of failed New York City mayoral candidate Anthony Wiener. Yet in a place where Brooklyn hipsters and regular folks get along, you can afford to take yourself a little less seriously when the pizza is this amazing. Despite the allure of the Amatriciana and the Bee Sting (when Roberta’s goes mobile), the Margherita (tomato, mozzarella, and basil) is Roberta’s pizza Lothario.
Sally’s Apizza 7 is a restaurant in New Haven, Connecticut (Tomato Pie)
The legendary New Haven pizzeria Sally’s Apizza has been operating from the same Wooster Square location since its inception in the late 1930s. They have pizza with a thin crust, tomato sauce, and “mozz” (a kind of cheese). Any New Haven pizza connoisseur will attest that the pies at Sally’s are similar to those at Frank Pepe across the street since the founder of Sally’s is the nephew of the restaurant’s owner. Tomato pies (tomato sauce without cheese) are where Sally’s really shines, and although the workers there will be the first to say that Pepe’s clam pies are better, they can’t deny that their own excellent.
Flour + Water, located in San Francisco (Margherita)
Despite the fact that it claims to specialise in handcrafted pastas, this San Francisco restaurant serves up some rather delicious pizza. Thomas McNaughton, the co-owner and head chef of Flour + Water, says that the thin-crust pizzas are a fusion of traditional Italian flavours and modern techniques. Seasonal pizza toppings make each meal unique, but the traditional Margherita at Flour + Water is unrivalled. If only other pizza joints in the country used the same basic ingredients as the eatery, including heirloom tomatoes, basil, fior di latte, and extra-virgin olive oil, as implied by the name.
This New York City institution, the Motorino (Brussels Sprout)
Yes, some areas really are that awful. Good fortune for those who help others. Mathieu Palombino took over the lease and renamed the establishment Motorino when Anthony Mangieri left 349 East 12th St. and went to the West, and the pizza scene in the East Village hardly noticed. Motorino serves a selection of flavorful pies, including one topped with cremini mushrooms, fior di latte, sweet sausage, and garlic; another with cherry stone clams; and still another with stracciatella, fresh basil, and Gaeta olives. Since Palombino opened (and remodelled) his Asian and Williamsburg locations in 2013, people from Brooklyn and Hong Kong can attest to the quality of his Brussels Sprout pie (fior di latte, garlic, Pecorino, smoked pancetta, and olive oil).
We dined at Al Forno on Westminster Street in Providence, R.I. (Margarita)
Al Forno, located at 125 South Main Street in the heart of Providence, Rhode Island, offers authentic Italian cuisine to people who can’t afford to go to Italy. The husband-and-wife duo of George Germon and Johanne Killeen, who own and operate the restaurant, were presented with the Insegna del Ristorante Italiano by the Italian government. American pasta experts and pizza inventors deserve this uncommon honour. The pizzas and burgers are baked in wood-burning ovens and the burgers are grilled over hardwood charcoal flames. Is it one of their renowned grilled pizzas? a Margarita Included in the meal are fresh herbs, pomodoro, two cheeses, and extra virgin olive oil.
A Slice of Contemporary Apizza in New Haven, Connecticut (Italian Bomb)
Modern’s thin-crust pizza is made in the same coal-fired brick oven that first baked State Street Pizza in 1934. It’s the place “the locals go instead of Pepe’s and Sally’s,” as you may hear. Indeed, it may be the case. The location is great (wood panelling, friendly staff, new feel), but it isn’t second best since it’s not on Wooster. Today’s pies include more ingredients but are less sturdy than those from decades before. Given the importance placed on toppings, the legendary Italian Bomb pie should be sampled. It comes loaded with bacon, sausage, pepperoni, garlic, mushrooms, onion, and pepper.
New York City’s Totonno’s Bar and Grill in Brooklyn (Margherita)
Logic dictates that Totonno’s shouldn’t be around anymore. First, it’s important to remember that it was first formed in Coney Island in 1924 (by Antonio “Totonno” Pero, a former pupil of Lombardi’s). Furthermore, the coal storage facility was damaged in a fire in 2009. After Hurricane Sandy ravaged the East Coast in 2012, the family-owned business was flooded by four feet of water, compounding the tragedy (and reportedly costing an additional $150,000 to fix). Surely you’ll agree that the people of Brooklyn (and the country) have a lot for which to be thankful. Totonno’s is still there for the time being. However, it serves a greater purpose than that.
Besides evoking sentimental feelings for simpler times and, maybe, tastier and more dependable pizzas, this practise contributes to keep alive a renowned pizza brand name. No. Antoinette Balzano, Frank Balzano, and Louise “Cookie” Ciminieri, the business’s owners, don’t only trace pizza’s present acclaim back to the restaurant’s humble beginnings. Forget the mushy, overwrought language; we’re on Neptune Avenue. Crispy edges from the coal oven, mozzarella patches on a beautiful red sauce. Location: Brooklyn, New York! Totonno’s is located in this area. And that brings us to the pizza making process.
New York’s Paulie Gee’s is located in Brooklyn (Regina)
Paulie Giannone moved to Greenpoint, Brooklyn, despite his lack of a high school graduation, his aversion to become like Shelley Levene from “Glengarry Glen Ross,” and his self-described “masquerade as a computer geek” occupation. A two-bedroom, two-bathroom apartment on the Polish word-of-mouth, no-lease real estate wire that was a ten-minute walk from the train to Manhattan still cost less than $2,000 when he visited before “Girls,” before condos.
This pizza fanatic in the backyard has earned every accolade possible for his dedication to his art. Greenpoint isn’t very pretty, but pizza lovers will find bliss at Paulie Gee’s. It is a clean, barn-like restaurant with delicious pies that can rival anything you had in Naples. The Regina, a pizza topped with mozzarella, tomatoes, pecorino romano, olive oil, and fresh basil, was singled out as the pizzeria’s specialty by The Daily Meal, which dined there. About 19 different pies, each with a unique flavour and witty name like “In Ricotta Da Vita,” “Ricotta Be Kiddin’,” or “Luca Brasi,” are available (no anchovies). The judges were unanimous in their decision that Paulie’s Regina deserved to be named the best pizza in the nation.
To the 14th floor of the Apizza Scholls building in Portland, Oregon (Apizza Amore)
The pizza of Apizza Scholls, baked in an electric oven, is perhaps the best in Portland and among the best north of San Francisco. Custom topping combinations for 18-inch pies are welcome, but customers are limited to no more than three toppings and two meats per pie. You may choose from conventional toppings like anchovies, red onions, garlic, pepperoni, sausage, and basil, as well as more exotic selections like capicollo, house-cured Canadian bacon, cotto salami, arugula, jalapenos, and pepperoncini. Be advised that bacon is “not supplied for making your own toppings.” If you don’t feel like making your own pie, you may choose from one of the 10 classics, such as the Apizza Amore (margherita with capicollo), an Italian favourite (cured pork shoulder). The legendary Amore’s somewhat sweet mozzarella and balanced sauce help temper the dish’s inherent spiciness. How sweet it is when love works like that!
New York’s No. 15 pizza joint is located in South Brooklyn (New York Style)
Where can I get the best pizza in New York City? Wow, that’s a tough question. With the Neapolitan trend and $0.99 cardboard drunk food (you almost prefer D.C.’s huge slice), a New York slice isn’t as good as you might think. South Brooklyn Pizza in the East Village, though, offers optimism with its owner Jim McGown’s support of a conventional gas oven, which provides the skirt with a little char that seems just ideal. Expect to wait approximately 10 minutes on average for a slice of the renowned New York-style pizza, but the wait will be well worth it. In lieu of traditional tomato sauce, San Marzano sauce is used, which is neither sweet nor acidic and is topped with layers of mozzarella, fontina, basil, and grated Pecorino or Grana Padano. In spite of the crumbly exterior, the cheesy goodness and tomato sauce is still there in every sour bite. South Brooklyn, however, does, amid a world of dollar slices that don’t. Even if Di Fara’s pizza is superb and inconsistent, the idea of paying $4 for a piece still doesn’t make sense.
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