Best Pizza Places in the U.S.

Best Pizza Places in the U.S.
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Best Pizza Places in the U.S.

Read on to learn where to find the best pizzas in the U.S.

Philadelphia: Pizzeria Vetri

At this pizza spot by Marc Vetri, one of the country’s best Italian chefs, the Neapolitan pies come with thick, chewy crusts and toppings like prosciutto crudo and roasted fennel. The rotolo, not to be missed, are pink, fatty slices of house-made mortadella and ricotta wrapped in pizza dough, topped with Sicilian pistachio pesto.

Image Credit: Steve Legato

Oakland, CA: A16Rockridge

Chef Rocky Maselli runs the kitchen here as well as at the A16 flagship in San Francisco. What separates the Oakland spot from the original is the massive Stefano Ferrara wood-burning oven—which cook pizzas in 90 seconds—and a few different pies such as the Montanara Rockridge (lightly fried pizza dough topped with smoky tomato sauce, burrata and basil).

Image Credit: Natalie Compton

Santa Monica, CA: Milo & Olive

Josh Loeb and Zoe Nathan’s burgeoning food empire includes this bakery cum pizzeria featuring Nathan’s excellent breads and whole–grain pie dough, which are topped with seasonal—and often unconventional—combinations like braised bacon with peach, Fontina and thyme.

Image Credit: Emily Hart Roth

Somerville, MA: A4 Pizza

At Best New Chef 2000 Michael Leviton’s A4, the food menus are simply and clearly delineated into two categories: Pizza and Not Pizza. The stellar wood-fired pies of the former come with addictively charred, blistered sourdough crusts made with a 12-year-old starter.

Image Credit: Mike Diskin

Robbinsdale, MN: Pig Ate My Pizza

This pizza spot in a suburb just outside Minneapolis pulls off its funky, unorthodox pies with brio. Crusts include thin and deep-dish brioche, and toppings range from pulled pork shoulder to potato chips.

Image Credit: Courtney Perry

New York City and Buckhead, GA: Don Antonio by Starita

Roberto Caporuscio, of New York’s Kesté, has partnered with his mentor, Antonio Starita, a third-generation Italian pizzaiolo. Their midtown pizzeria serves 50 different pies—including fried montanara.

Image Credit: © Anthony Bianciella Photography

Chicago: Bar Toma

Chef Tony Mantuano lets his dough rise for 48 hours, which he says makes it lighter. Unusual toppings include lemon and pistachios.

Image Credit: © Jeff Kauck

Los Angeles: 800 Degrees

From the folks behind Umami Burger: fast artisanal pizza. Each pie is made to order and cooks in 60 seconds.

Image Credit: © 800 Degrees

New York City: Nicoletta

New York pizzerias love to tout their Italian bonafides, but chef Michael White’s new restaurant references a far less famous pizza destination: Wisconsin. White worked at Domenico’s in Beloit as a teenager and says the pies at Nicoletta resemble the crisp-crusted versions he ate there. “There’s no need to fold over the slice, like you do with floppy New York–style pizza,” says White. Even the mozzarella is from Wisconsin. “We’re all trying to capture those childhood tastes, right? I’m chasing the pizza of my youth.”

Image Credit: Astrid Stawiarz

Providence, RI: Al Forno

In 1980, Johanne Killeen and George Germon launched a new era of ambitious cooking in Providence with their thin-crusted grilled pizzas topped with superfresh ingredients. Their signature margarita pizza is topped with house-made pomodoro, fresh herbs, two cheeses and extra virgin olive oil.

Image Credit: Courtesy of Al Forno Restaurant

For the complete list of the Best Pizza Places in the U.S., visit Food & Wine.


Top chefs and legendary bakers are among the new breed of pizzaiolo who are just as fanatical about the temperature of their ovens as they are about the provenance of their ingredients. Here, F&W names the best places for pizza around the country from these new guard spots—including a Bay Area pizzeria that uses locally-milled flour—to century old East Coast institutions.

Check out the slideshow above for the best pizza places in America.

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