1. Lombardi's -- Est. 1905 (New York, NY)
It began as a humble little grocery store on the corner of Mott and Spring Streets in 1897, and forever changed the course of food history. If it weren't for Gennaro Lombardi's decision to pivot to pizza in 1905, there would be no ninja turtles, Pizza Underground, or jobs for thousands of delivery drivers. It moved down the block in 1984, but still uses the same type of coal-burning oven to create crusts with a blackened bottom and yeasty interior that are topped with San Marzano sauce that's made using fresh basil. They refuse to sell slices, but with that much history, you'll want to save some for later.