Courtesy of Area Four
Cambridge, MA

Area Four

Courtesy of Al Forno Restaurant
Providence, RI

Al Forno

Courtesy of Cat Max Photography
John Altdorfer/Thrillist
Pittsburgh, PA

Bread and Salt

Courtesy of Cane Rosso
Dallas, TX

Cane Rosso

Courtesy of Autumn Bastyr
Courtesy of Mickie Winters
Louisville, KY

Coals Artisan Pizza

Cole Saladino/Thrillist
Brooklyn, NY

Di Fara

Courtesy of Kaci McMakin
Hood River, OR

Double Mountain

Courtesy of Asta Karalis
San Francisco, CA

Flour + Water

Pratt Kreidich/Thrillist
St. Louis, MO

Frank & Helen's

Ian Christmann/Thrillist
New Haven, CT

Frank Pepe

Sonya Highfield/Thrillist
Megan Frye/Thrillist
Hazel Park, MI

Loui's

Courtesy of Motorino
New York, NY

Motorino

Brendan McCue/Thrillist
Robbinsville, NJ

Papa's Tomato Pies

Kailley Lindman/Thrillist
Chicago, IL

Pequod's

Courtesy of Graham Blackall
New Orleans, LA

PIZZA Domenica

Courtesy of Paige Green
Oakland, CA

Pizzaiolo

Gillian Francella/Thrillist
Philadelphia, PA

Pizzeria Beddia

Courtesy of Pizzeria Bianco
Phoenix, AZ

Pizzeria Bianco

Courtesy of Kelly Campbell
Los Angeles, CA

Pizzeria Mozza

Courtesy of Brian Moats
Birmingham, AL

Post Office Pies

Courtesy of Punch Pizza
St. Paul, MN

Punch Pizza

Courtesy of Deidre Schoo
Brooklyn, NY

Roberta's

Courtesy of Elizabeth Dorney
New Haven, CT

Sally's Apizza

Courtesy of Eva Mrak
Seattle, WA

Serious Pie

Courtesy of Peter Bissell
Portland, ME

Slab

Jeff Waraniak/Thrillist
Detroit, MI

Supino Pizzeria

Grant Condon/Thrillist
San Francisco, CA

Tony's Pizza Napoletana

Courtesy of Courtney Pierce
Austin, TX

Via 313

Rachel Kuzma/Thrillist
Queens, NY

VIPizza

Matt Lynch/Thrillist
Chicago, IL

Vito and Nick's

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1. Area Four 500 Technology Sq, Cambridge, MA 02139 (Kendall Square)

Area Four keeps its seats filled with its famously crispy, wood-fired crust. Beginning with a starter that’s more than 10 years old, the dough is fermented for 30 hours or more, then topped with hand-pulled mozzarella. That is, if you want mozzarella: Area Four’s signature mozzarella tops most of its pies, but there are a couple other options -- including its ridiculously tasty clams & bacon pizza -- that opt out of mozzarella for a finish of nutty pecorino. Though it's known for dinner, Area Four serves traditional morning fare like breakfast sandwiches and pastries, plus a stellar breakfast pizza with cheddar cheese, potato, eggs, and bacon.

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2. Al Forno 577 S Main St, Providence, RI 02903

From the outside, this Providence Italian looks like it came straight out of Tuscany. The brick-walled entrance is lined with ivy and wisteria, and once you walk inside, you get the feeling that you're in store for some of Rhode Island's finest pasta and pizza. Al Forno's signature grilled pizzas are in a class of their own with their charred and chewy crust and atypical shape. But the thing that makes the menu so great is that pizza is only an appetizer. Other signature plates include spicy clams, baked five-cheese pasta, and wood-grilled meats.

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3. Antico Pizza Napoletana 1093 Hemphill Ave NW, Atlanta, GA 30318 (Home Park)

This tiny, family owned and operated pizza shop in Home Park doles out saucy, Neapolitan pizzas. Made using a wood-fired oven directly imported from Naples, pizzas come out perfectly charred, piled high with thick, melted mozzarella and flavorful San Marzano tomato sauce. A relaxed BYOB policy makes dining in a treat.

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4. Bread and Salt 330 Pearl At, Pittsburgh, PA 15224 (Bloomfield)

Bread and Salt Bakery is already amassing long lines at its Bloomfield shop. Long, rectangular pizzas -- some are classic tomato-and-mozzarella rendition, others are tasty experiments with leeks and herbs -- sit on display in the bakery’s entryway. Customers can point to their choice and measure out how much they’d like. Yes, pizza is sold by the pound, and with the pizza’s airy dough and fresh ingredients, it’d be easy to gain several pounds here.

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5. Cane Rosso 2612 Commerce St, Dallas, TX 75226 (Deep Ellum)

This Texas pizza chainlet (it has locations across the Dallas, Fort Worth, and Houston areas) serves quality Neapolitan pies that stick to the rules of the Associazione Verace Pizza Napoletana, aka Neapolitan pizza's governing body. There are a ton of pizzas to choose from, from standard marinara and margherita to the Paulie Gee, an ode to the eponymous Brooklyn pizzeria. The menu also includes Italian sandwiches and a few pasta dishes. Ranch dressing lovers beware: owner Jay Jerrier has famously banned diners from ordering it on the side.

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6. Coalfire 1321 W Grand Ave, Chicago, IL 60642 (West Town)

This thin-crust pizzeria in West Town (with a larger location in Lakeview) takes its name from the 800-degree coal-fired oven that cooks its perfectly blistered pizzas. Every pie comes out of the oven with a charred crust and a myriad of topping like pepperoni, whipped ricotta, stracciatella, and sausage. Coalfire is a quintessential family-style joint where the pizzas are meant to be shared and devoured.

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7. Coals Artisan Pizza 3730 Frankfort Ave, Louisville, KY 40207 (St Matthews)

Coals is a casual Italian eatery with a long menu of specialty pizzas, aptly named for Louisville neighborhoods and each topped with a union of fresh ingredients, thoughtfully depicting the character of each part of the city. Its 900-degree oven turns the incredibly fickle, painstakingly crafted, high-moisture dough into thick, crisp, charred bases. It was the first to deliver coal-fired pizza to Kentucky, and in addition to this St. Matthews location, there’s a second brick-and-mortar in East Louisville.

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8. Di Fara Pizza 1424 Avenue J, Brooklyn, NY 11230

You'll have to brave a long line, but it's more than worth it for Dom DeMarco's handmade pies, lauded by many as the best in New York, and featuring a sauce made with simple San Marzanos; a sprinkling DeMarco's blend of Grana Padano, mozzarella, and Parmesan cheeses; and a careful snipping of fresh basil across the top.

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9. Double Mountain Brewery & Taproom 8 4th St, Hood River, OR 97031

It might be known for its beers, but Double Mountain in Hood River has some of the best almost-but-not-quite-burnt brick-oven pizza anywhere in Oregon. The pizza subscribes to the New Haven school, and though you can't go wrong with the plain cheese or pepperoni pies, the Truffle Shuffle (a white pie with mozzarella, goat cheese, and white-truffle-oil-marinated portabella mushrooms) is a hit.

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10. Flour + Water 2401 Harrison St, San Francisco, CA 94110 (The Mission)

The pizza and pasta at Thomas McNaughton's Mission gem has consistently attracted a full house since opening in 2009. The Neapolitan-style pies are nothing short of excellent, and though the flavors change daily, you can expect a classic Margherita and meatier pizzas like salumi with Mangalitsa pancetta, stracciatella, broccoli rabe & Calabrian chili. And then there's the pasta. In a perfect world, you'd try each one on the menu and luckily, Flour + Water has a pasta tasting menu.

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11. Frank & Helen's Pizzeria 8111 Olive Blvd, St Louis, MO 63130

It’s been around since the '50s. It has a paneled ceiling and Formica tables, and is the opposite of fancy. It is also the perfect St. Louis pizza place, and the best place in the city to get a traditional St. Louis-style pie with its cracker-thin crust that stays surprisingly crisp and not soggy, sweet tomato sauce, and Provel cheese.

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12. Frank Pepe Pizzeria Napoletana 157 Wooster St, New Haven, CT 06511

It's been around since 1925, it's the OG of the New Haven style (thin crust coal-fired pie with charred flour bottom), and his most famous pizza (the White Clam Pie) has no sauce and just a touch of cheese on it. Go here to the original, and pay tribute.

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13. Galleria Umberto 289 Hanover St, Boston, MA 02113 (North End)

Galleria Umberto is worth the trek to the North End. The pizza cash-only spot has been a neighborhood staple for awhile, serving Sicilian-style pizza and other Italian eats. The Sicilian pizza, in particular, is great for three reasons: it's cheesy, the crust is thick, and it has the perfect amount of chew for those of you who are tired of thin crust. However, we suggest going earlier rather than later because the shop shuts down once all the pies are sold.

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14. Loui's Pizza 23141 Dequindre Rd, Hazel Park, MI 48030

Untouched by time, this Hazel Park pizzeria is a neighborhood mainstay for its Detroit-style deep dish pizza. The square pies start with a simple (but generous) layer of cheese and tomato sauce then get loaded with pepperoni, mushrooms, onions, green pepper, ham, or whatever else you like. Loui's has a kitschy but lovable Italian ambience, completed by the fiaschi bottles wrapped in straw baskets that line the walls.

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15. Motorino 349 E 12th St, New York, NY 10003 (East Village)

Lauded as one of the best pizza places in the country by average Joes and pie experts alike, Motorino -- which started in Brooklyn -- is king in the East Village. You can’t go wrong with any of the traditional and innovative flavor combos -- the classic Neapolitan-style pies are oven-baked to perfection and served with a charred crust -- but we recommend the Brussels sprouts pie topped with Pecorino and pancetta.

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16. Papa's Tomato Pies 19 Main St, Robbinsville, NJ 08691

Papa's is the oldest continuously operating pizzeria in America, so there's that. But what really makes Papa's so damn good is its tomato pies, a pizza style straight out of Trenton. Sort of like inside-out pizza, the thin-crust pies are topped first with a light layer of cheese, then a solid amount of sauce, which gets all caramelized and sweet while it cooks. The restaurant first opened in 1912, and if it looks a little bit modern, that's because it relocated from its original Trenton location to suburban Robbinsville in 2013.

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17. Pequod's Pizza 2207 N Clybourn Ave, Chicago, IL 60614 (Lincoln Park)

Pequod's should be on everyone's bucket list for deep-dish pizza in Chicago. The Lincoln Park mainstay specializes in cast-iron pan pizza with a caramelized cheese-topped crust. The lacy and blackened edges are a Pequod's signature, and the crust is crunchy and dense, while the cheese is sharp and tangy. The Clybourn Ave restaurant is open until 2am, so it's got your late-night pizza needs covered.

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18. PIZZA domenica 4933 Magazine St, New Orleans, LA 70118 (Uptown)

The pizza at Domenica, Alan Shaya's spot in the Roosevelt Hotel, was so good that he decided to dedicate an entire restaurant to it. The Uptown pizzeria focuses on Neapolitan pizzas topped with seasonal ingredients and house-cured meats. The menu features speciality pies, like the ode-to-NOLA muffaletta pizza, plus a few salads and appetizers, like top-notch garlic knots and house-smoked chicken wings.

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19. Pizzaiolo 5008 Telegraph Ave, Oakland, CA 94609 (Oakland)

Chez Panisse alum Charlie Hallowell's Pizzaiolo serves some of the most exciting food in Oakland and the best pizza in the country. The Telegraph Ave spot keeps its wood-fired pizzas and handmade pastas simple. A spot-on dinner includes rapini and house-made sausage pizza, rigatoni with pork ragu, and a house-made tonic cocktail. The huge back patio is particularly popular during summer movie nights.

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20. Pizzeria Beddia 115 E Girard Ave, Philadelphia, PA 19125 (Fishtown)

Joe Beddia's Fishtown shop is a serious pizza destination. The tiny seatless operation makes 40 pizzas a night, and people start lining up an hour before it opens to get their 16-inch pie. Beddia forgoes the wood-fired oven of many a Neapolitan pizzeria for a gas oven, which means the pies take longer to cook, but once you've waited in line for two hours, what's 10 more minutes? Note: Pizzeria Beddia is cash-only.

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21. Pizzeria Bianco 623 E Adams St, Phoenix, AZ 85004 (Downtown Phoenix)

If you were to look at a list of Arizona's best pizza, you'd find Pizzeria Bianco at the top of nearly every single one. James Beard Award-winning chef Chris Bianco has done great things for artisanal pizza since he first opened his shop in 1988. Pizzeria Bianco's first iteration was in the back of corner of a grocery store, and it now has two locations in Phoenix and one in Tucson. No matter when or where you go, there'll be a wait. The line is worth it though because the thin-crust, crispy pizza is all you'll ever need.

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22. Pizzeria Mozza 641 N. Highland Ave, Los Angeles, CA 90036 (West La)

Owned by Mario Batali, Joe Bastianich and Nancy Silverton, Pizzeria Mozza put LA pizza on the map when it opened in Hollywood in 2006. It's been a continuous hit since then (and has expanded to Newport Beach and Singapore) because it serves some of the best pizza in the city. The perfectly bubbly, chewy and charred pies are topped with Italian meats and cheeses, like the fontina, mozzarella, and sottocenere white pizza and the eggplant, parmesan, ricotta, and mozzarella pizzetta. Pizzeria Mozza has the casual but upscale vibe characteristic of Batali's restaurants. It's a go-to for dinner, but definitely consider brunch, when the morning pastry basket is proof of Silverton's top-knotch pastry skills.

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23. Post Office Pies 209 41st St S, Birmingham, AL 35222

Chef John Hall trained at Manhattan's Per Se and Gramercy Tavern before returning to his native Birmingham to open Post Office Pies, an Avondale destination known for wood-fired pizzas and craft beer. Most of the pizzas center around a meat topping, like house-made pork sausage, meatballs, or pepperoni. Meatless and build-your-own pizzas are available too, and it's probably in your best interest to taste the house-made mozzarella. The bar is stocked with beer and wine from Avondale Brewery.

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24. Punch Pizza 769 Grand Ave, Saint Paul, MN 55105

This Minnesota-based pizza supplies blackened, blistered Neapolitan-style pizza topped with fresh mozz and crushed tomatoes.

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25. Roberta's Pizza 261 Moore St, Brooklyn, NY 11206 (Bushwick)

Don’t be dissuaded by the gritty, graffiti-splattered cinder-block facade, Roberta’s is among New York’s most celebrated pizzerias, having made an international footprint (sauce print?) with visiting Europeans and local Bushwick loft-dwellers alike who endure long waits on nights and weekends for a table. Inside the red front door, you'll find a warm dining room and open kitchen where blistering discs of dough are pulled out of an Italian-made wood-burning oven and given names like Speckenwolf (mozzarella, crispy speck, cremini mushroom, red onion, oregano) and Millennium Falco (parmesan, pork sausage, red onion). The final product is Neapolitan-like in taste and structure, and since you probably won't have any leftovers, do yourself one last favor and buy a loaf of bread from the on-site bakery on your way out.

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26. Sally's Apizza 237 Wooster St, New Haven, CT 06511

Sally's is one of two pizzerias worth knowing in New Haven (the other is Frank Pepe's). In continuous operation since 1938, the family-run shop is known for its thin-crust pizza cooked in a coal-fired oven that's been around as long as the place itself has. The pizza-only menu includes tomato and mozzarella pies plus a few speciality ones, like the strangely delicious white potato-and-onion pizza. Expect to wait for a table since anyone who's traveling through New Haven is likely stopping by for a slice. Note: it's cash-only.

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27. Serious Pie 316 Virginia St, Seattle, WA 98101 (Downtown)

Serous Pie is one of the fine dining establishments operated by Seattle super chef Tom Douglas, and par for the course, it's nothing short of delicious. Expect crispy, wood-fired pizzas, a generous wine menu, and serious desserts at this petite Downtown eatery. The Penn Cove clam topped pie is not to be missed.

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28. Slab Sicilian Street Food 25 Preble St, Portland, ME 04101

Sicilian street food is the name of the game at this Portland, Maine spot. Owner-slash-baker Stephen Lanzalotta's "hand slab" pizza -- topped with tomato, mozzarella, and provolone -- is the speciality, and no matter if you get the half or full slab, each pie is built around an airy, crispy sheet of dough. Make sure to try some non-pizza specialities, like the Italian jerk chicken or meatball sandwich. There are 20 rotating beers on tap and a concise but solid cocktail menu to match.

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29. Supino Pizzeria 2457 Russell St, Detroit, MI 48207 (Eastern Market)

Supino bustling Pizzeria, located in Eastern Market, serves thin crust New York style pizza pies. This spot makes Detroit's most famous not-Buddy's pizzas, and while some people might come to blows championing the Bismarck as their Supino pie of choice, our money is on the Smoky, with smoked prosciutto, smoked Gouda, and the roasted garlic.

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30. Tony’s Pizza Napoletana 1570 Stockton St, San Francisco, CA 94133 (North Beach)

This North Beach pizzeria makes authentic Neapolitan pizza. In 2007, owner Tony Gemignani became the first American ever to win the World Pizza Cup in Naples, and if that's not enough of an accolade, he's also the US Ambassador of Neapolitan Pizza, as awarded by Naples. So yeah, his pizza is legit. The ingredients are shipped direct from Naples, and the pies are made in a 900-degree wood-fired oven. Aside from traditional Neapolitan pies, Tony's nails New York and Detroit styles too.

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31. Via 313 61 Rainey St, Austin, TX 78701

This brick-and-mortar trailer boasts Detroit-style pizza (arguably the lovechild of Chicago's deep-dish/casserole pizza and the Big Apple's traditional slice), made fresh by two brothers who visit Motown annually for new ideas.

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32. VIPizza 4302 Bell Blvd, Bayside, NY 11361 (Queens)

VIPizza on Bell Blvd in Bayside serves up a fantastic Sicilian slice -- there’s a good reason it's been in business for half-a-friggin’ century.

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33. Vito & Nick's Pizzeria 8433 S Pulaski Rd, Chicago, IL 60652

This family-owned South Side institution has been making legendary thin-crust pizza since 1932. The square-cut, crispy-like-a-cracker pies can be topped with a variety of toppings but the crowd favorite is the sausage pizza topped with fennel-seasoned sausage. It's hard to miss Vito & Nick's red, white, and green awning, and the interior is as old-school basic as the exterior. Heads up: it's cash-only.

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