Follow this guide to the best pizza around the country. (Courtesy Serious Pie)
Chicago deep dish. New York-style. Bronx pies. Traditional pepperoni with gooey cheese or noveau toppings like clams and Brussels sprouts. No matter how you make it, the pizza has leapt from Italy and is a quintessential part of Amerian cuisine.
So picking the best pizza restaurants in the United States wasn't an easy task. Fortunately, we have team of dedicated editors whose job it is to to comb our cities for hot trends and great tastes. They ate three-cheese slices. They tried gluten-free crusts and cornmeal crusts. They tried slices drizzled with olive oil. They ate slices with Fresno chiles and slices with lemon zest. They compared gorgonzola to buffalo mozzarella, basil to rosemary. It was a difficult job, but they were up to the task.
So eat your way through America, these are the best pizzas and pizza restaurants we could find:
Antico Pizza Napoletana: "It would be enough for a pizzeria to use small-batch dough or ultra-fresh ingredients or ovens handmade in Naples—but Antico Pizza Napoletana? It uses all of the above to make what most people (not just locals) consider the best pie in Atlanta. I recommend going with a traditional-style pizza, like the Capricciosa (mushroom, artichoke, prosciutto cotto and bufala mozzarella), to best savor classic Neapolitan flavors." —Michelle Khouri, Atlanta editor
Get there: 1093 Hemphill Ave. NW, Atlanta, 404.724.2333
Uncle Maddio’s Pizza Joint: "I’m allergic to gluten, so finding a well-made pie with crisp dough that doesn’t immediately wilt into a soggy mess was a bit of a treasure hunt. Then, I found Atlanta's Uncle Maddio’s Pizza Joint. With kid-friendly décor and adult-friendly wine and beer, this chain keeps pizza fresh with hormone-free chicken, all natural Angus steak, organic field greens, and handmade meatballs and sausages. Maddio’s offers vegan options, to boot. My go-to is the Southwest Baja personal pizza (tomato-basil sauce, mozzarella and cheddar cheeses, grilled chicken, black bean corn salsa, jalapeños, cilantro and sour cream)." —Michelle Khouri
Get there: 3027 N Druid Hills Rd. NE, Atlanta, 404.929.7600
Pizano’s: "Deep-dish pizza—who makes the best, who invented it—will always be disputed in this city, but for my money, Pizano’s is right up there. The one in my neighborhood (Wicker Park) just embodies good old-fashioned Chicago hospitality; it feels like the holidays every day with its white lights and cheerful staff. The corn-meal crust, fresh ingredients and gooey cheese is what makes the pizza, but stick around for dessert. The deep-dish approach translates to the famous chocolate chip cookie, which is baked in a pan and topped with chocolate syrup, vanilla ice cream and whipped cream." —Valerie Moloney, Chicago editor
Get there: 800 N Dearborn St., Chicago, 312.715.1766; 2056 W Division St., Chicago, 773.252.1777; 61 E Madison St., Chicago, 312.236.1777; 864 N State St., Chicago, 312.751.1766
Roots: "I would eat this pizza every day if I could. The Quad Cities crust, which is chewy, crispy and malty, stretchy cheese and just-right portions pair well with my favorite Green Goddess salad. The booths are enormous, too, making it perfect for families and game-day, Sunday funday groups. The best part: There’s a secret restaurant upstairs (Homestead) with an awesome patio." —Valerie Moloney
Get there: 1924 W Chicago Ave., Chicago, 773.645.4949
Capofitto: "The team behind Capogiro, voted by National Geographic as 'The Best Gelato in the World,' is now serving up another Italian classic—pizza. At Stephanie and John Reitano’s pizzeria/gelateria Capofitto, Neapolitan-style pies are fired up in a custom wood-burning oven—built by Neapolitan craftsmen with imported material from Italy—that reaches temperatures up to 900 degrees. That translates to mouth-watering, slightly-charred pies topped with fresh local ingredients and high-quality imports from Italy. My pizza of choice? The San Lorenzo, topped with smoked mozzarella, house-made sausage, mushroom ragu, pecorino and a drizzle of Sicilian extra virgin olive oil. It’s sinfully delicious." —Jessica Lopez, Philadelphia editor
Get there: 233 Chestnut St., Philadelphia, 215.897.9999
Artichoke Basille's Pizza: "With Manhattan locations in Chelsea, the East Village and Greenwich Village, this no-frills pizza place (the brainchild of pizza-loving cousins Francis Garcia and Sal Basille) caters to cool downtown New Yorkers, celebs—Keith Richards is a fan, and anyone else willing to venture below 42nd Street for a melt-in-your-mouth, cheesy slice of the Vodka, Sicilian, Crab (complete with crab sauce, fresh mozzarella and surimi crab meat stuffing), and Meatball Parm variety.
It’s worth a trek from the Upper East Side. You have to go with their signature Artichoke slice; it’s different, no red sauce and thicker, but so delicious." —Maria Pavlovets, New York
Get there: 114 10th Ave., New York, 212.798.9200
Roberta's: "Nestled in Bushwick, Brooklyn, this popular pizza restaurant picks up the vibe of its casual, yet cool neighborhood (folks dine at wooden picnic tables), but the fare is anything but, with toppings like gorgonzola, taleggio, calabrian chile, egg and speck aimed to please even the most discriminating palates.
There’s almost always a wait for a table (so it goes in cooler-than-thou Bushwick), but the pizza is worth it: Wood-fired in an open-kitchen overlooking the main dining room, the paper-thin pizzas arrive piping, with crusts dotted with charred dough bubbles. The Margherita is a safe, simple and elegant choice." —William G. Frierson IV, New York associate editor
Get there: 261 Moore St., Brooklyn, 718.417.1118
Federal Pizza: "Arizona is flush with invented-here pizza chains (14 Oregano’s Pizza Bistros, 12 New York Pizza Departments, 6 Humble Pies, 5 Picazzo’s Organic Italian Kitchens). One longtime purist even has a James Beard Award (Pizzeria Bianco). A younger purist follows methods certified by two associations in Naples (Pomo).
"But for the quirkiest toppings and coolest vibe, we recommend Federal Pizza for the best pizza in Phoenix. Crusts are thin and crispy, the result of M.J. Coe’s recipe and the house’s high-temp quick firing. Some carry prosciutto, dates and ricotta cheese. Others support Brussels sprouts and pancetta, or sweet potatoes and sage. And the 'At Last' (pictured) is a masterpiece of baby broccoli, roasted corn, goat cheese, Fresno chiles, basil and lemon zest. Dine in to hear great tunes, gaze at the 'wall of quotes' (stylized quotation marks in a sprawling pattern), and drink nuevo wine coolers (flavors include watermelon mint and strawberry rhubarb). Or call in a to-go order, use the drive-up lane, and add 64 ounces of select Arizona beer (perhaps the Piehole cherry-vanilla porter from Historic Brewing Company of Flagstaff) at a lower-than-dine-in price." —Lisa Polacheck, Phoenix editor
Get there: 5210 N. Central Ave., Phoenix, 602.795.2520
Cane Rosso: "You can ask for a side of ranch at the best pizza place in Dallas and Fort Worth, Cane Rosso, but only if you have $1,000 handy. Owner Jay Jerrier is so protective of the authentic Neopolitan pizza he serves (straight out of a gigantic wood-burning oven) that he all but forbids the condiment in his restaurants. Jerrier, a certified pizzaioli from Associazione Verace Pizza Napoletana, turns out pies with delightfully charred crusts and authentic toppings such as house-made buffalo mozzarella and hand-crushed San Marzano tomatoes.
Try the Paulie Gee, heaped with hot soppressata, calabrian chiles and carmelized onions, or my personal favorite, the Delia: spicy bacon marmalade, roasted grape tomatoes, arugula and that salty, chewy house-made mozzarella. For dessert, the s’mores calzone is a balanced mix of chocolate chips and marshmallows folded inside pizza dough and sprinkled with powdered sugar." —Lindsey Wilson, Texas editor
Get there: 2612 Commerce St., Dallas, 214.741.1188; 7328 Gaston Ave., Dallas, 214.660.3644; 815 W. Magnolia Ave., Fort Worth, 817.922.9222; 148 Fountain Ct., Fairview, TX, 972.363.2401
Area Four: "Manning the open kitchen and wood-fired oven at Michael Leviton’s always-jammed Area Four, chef-partner Jeff Pond whips up some of the city’s best pizza using sourdough starter and hand-pulled mozzarella. Toppings run the gamut from sopressata to roasted pineapple salsa. My personal favorite is the perfectly-charred fiery sausage with pickled banana peppers." —Leigh Harrington, Boston editor
Get there: 500 Technology Square, Cambridge, MA 617.758.4444
Regina Pizzeria: "Born in the North End in 1926, this old-timey spot in Boston is a popular stop for both tourists and neighborhood residents. Regina’s signature recipe is older than Nonna at 80-plus years, and every pie is cooked in its famous brick oven—we recommend staying classic and ordering cheese, but the menu features loads of options. Yes, Regina’s has nearly two dozen locations, but the original offers an experience all its own." —Leigh Harrington
Get there: 11 1/2 Thacher St., Boston, 617.227.0765
Serious Pie: "Tom Douglas’ foray into pizza doesn’t disappoint, making it one of the best pizza restaurants in Seattle. Baked in a 600-degree, apple-wood-burning oven, the crust is deliciously crisp yet chewy. The menu is small, but thoughtful. Try the roasted seasonal mushroom pizza with truffle cheese or the soft egg, smoked prosciutto, pecorino sardo and arugula pizza. There are three locations: downtown, South Lake Union and the latest on Capitol Hill, in the new Starbucks Reserve Roastery & Tasting Room." —Stacy Booth, Seattle editor
Get there: 316 Virginia St., Seattle, 206.838.7388; 401 Westlake Ave. N, Seattle, 206.436.0050; 1124 Pike St., Seattle, 206.923.8012
Pagliacci Pizza: "Seattle’s beloved Pagliacci Pizza has been serving pies since 1979. The hand-tossed pizzas are baked on bricks, creating a just-right texture for the crust. Try the Salumi’s Spicy Pepperoni, featuring local Salumi artisan pepperoni with mozzarella or The Rocket with prosciutto and mozzarella on olive oil, finished with arugula. Don’t forget to grab an order of their fantastic breadsticks. Visit the lower Queen Anne, Capitol Hill or Fremont locations where you can order a full pie or by the slice." —Stacy Booth
Get there: 550 Queen Anne Ave. N, Seattle; 426 Broadway E, Seattle; 4003 Stone Way N, Seattle, 206.726.1717
Pizzeria Mozza: "If you publish a roundup of the 'best pizzerias in Los Angeles,' expect a spirited debate to follow. Everyone, it seems, has a different idea of what constitutes the perfect pie. But one restaurant on most diners' top five lists, not just in L.A., but nationally, is Pizzeria Mozza. In 2006, celebrity chef Mario Batali, restaurateur Joe Bastianich and La Brea Bakery founder Nancy Silverton (last year's winner of the James Beard Foundation Outstanding Chef award) joined forces to open the small, Hollywood-adjacent spot.
Nine years later, foodies still form a line down the street each night, hoping to score a table and a slice of thin-crusted, wood-fired perfection with such compelling Cali-Italian toppings as long-cooked broccoli, caciocavallo and chiles, or speck, bufala mozzarella, olive tapenade and oregano. I'm partial to the funghi misti pizza with fontina, taleggio and thyme, preceded by fried squash blossoms with ricotta. Add a bottle from the extensive all-Italian wine list, and you've got the makings of a list-topping meal. (Reservations accepted up to a month in advance.)" —Suzanne Ennis, Los Angeles editor
Get there: 641 N. Highland Ave., Los Angeles, 323.297.0101
We, The Pizza: "'Top Chef' alum Spike Mendelsohn’s Capitol Hill joint is more than just a catchy democratic tip-of-the-hat. With inventive pizzas like 'Colletti’s Notorious BBQ' topped with mounds of slow-roasted barbecued pork, this high-energy spot draws hill staffers and foodie fans alike. I like the roasted tomato pie with its chewy thick crust, topped with dollops of buffalo mozzarella. It’s a straightforward example of the fedora-wearing chef’s skills, and it’s just plain tasty. When I’m feeling adventurous, I’ll go for the spicy China poblano Mexican pie—loaded with red and yellow peppers, chicken, cilantro and a squeeze of lime. Can’t decide? Each is also available by the slice for mixing and matching." —Anne Kim-Dannibale, Washington D.C. editor
Get there: 305 Pennsylvania Ave. SE, Washington, D.C., 202.544.4008
Pi Pizza: "An endorsement from the President of the U.S.? Yeah, you could do worse: 'the best pizza he’s ever had,' in fact, was what President Barack Obama said of his first taste of this local, deep-dish, cornmeal crust delicacy. That’s the Berkeley, pictured, with mozzarella, zucchini, portabella, red pepper, kalamata olives, onion and garlic." —Amanda Doyle, St. Louis associate editor
Get there: 6144 Delmar Blvd., St. Louis, 314.727.6633
Imo’s: "We must delineate 'St. Louis-style pizza,' which is its own thing: cracker-thin crust, Provel cheese (also, for real, its own thing) preferably sliced into perfectly hand-sized squares. It’s got its partisans and its wild detractors, but nothing tastes like home to hordes of St. Louisans. Imo’s, St. Louis’ first family of pizza, is the quintessential purveyor of 'the square beyond compare.'" —Amanda Doyle
Get there: 904 S 4th St., St. Louis, 314.421.3218
Secret Pizza at Cosmopolitan: "Las Vegas' best pizza place is truly a hidden gem— the unmarked Secret Pizza can be found at the end of a corridor on the third level of the Cosmopolitan. You know you've found the right spot when you come to a hallway lined with record covers from Frank Sinatra, Dean Martin, Elvis and other Vegas legends. At its end is a tiny room where there's standing room only, but it's oh-so worth it when the mouthwateringly fragrant New York-style pies come out. You can't beat the classic pepperoni or cheese slices." —Jennifer Prosser, Las Vegas editor
Get there: 3708 Las Vegas Blvd. S., Las Vegas, 702.698.7860
Trevi, Inside the Forum Shops at Caesars: "Never was a deep-dish pizza so beckoning as the Lasagna Pizza at Trevi, which combines two Italian staples into one. This ooey-gooey masterpiece is filled with layers of Italian sausage, ricotta and homemade mozzarella cheeses, as well as tangy pomarola sauce. We can't think of a better comfort food. Come hungry, lest you be carrying it away with you (you don't want to leave one morsel behind) in multiple cartons." —Jennifer Prosser
Get there: 3500 S Las Vegas Blvd., Las Vegas, 702.893.4300
Little Star: "With two locations in San Francisco, this pizzeria is a local darling, consistently drawing crowds who are willing to endure long lines for its take on the deep dish pie with a cornmeal crust. Not for light appetites!" —Rachel Ward, San Francisco editor
Get there: 846 Divisadero St., San Francisco, 415.441.1118, 400 Valencia St., San Francisco, 415.551.7827
Tony’s Pizza Napoletana: "Dubbed the 'best pizzeria in America' by Forbes magazine, this restaurant in North Beach (San Francisco’s Little Italy) regularly sells out of its award-winning Margherita pies. Tony Gemignani, an 11-time World Pizza Champion, imports his ingredients from the pizza capital of the world, Naples." —Rachel Ward
Get there: 1570 Stockton St., San Francisco, 415.835.9888
Lefty’s Chicago Pizzeria: "Lefty’s is authentic deep-dish, Chicago-style pizza at its finest—easily my favorite comfort food in San Diego. I love the Gold Coast pie with grilled chicken, artichokes, sun-dried tomatoes, basil and elephant garlic. And the deep-dish pie with sausage and extra chunky tomato sauce? It’s so good I can’t even talk about it. Plus, Lefty’s is family-operated and both locations have that neighborly mom-and-pop charm." —Sarah Daoust, San Diego editor
Get there: 4030 Goldfinch St., Mission Hills, CA, 619.299.4030; 3448 30th St., North Park, CA, 619.295.1720
Spris: "This Miami restaurant franchise has a few locations, but we have to say our favorite is on Lincoln Road, perfect for grabbing a quick lunch while people watching or shopping the strip. On the menu at Spris are more than a dozen different pies inspired by Italian ingredients with your choice or red sauce or white pizzas. Go traditional with a Margherita or Hawaiian, or try a slice topped with copious amounts of prosciutto, mushrooms, ricotta, Italian sausage, scamorza cheese, truffle oil, and other delicious items." —Christiana Lilly, Miami
Get there: 721 Lincoln Rd., Miami Beach, 305.673.2020