clock menu more-arrow no yes mobile

The 21 Hottest Pizza Places Across the US Right Now

View as Map

eater-pizza-heatmap-2014.jpg

Happy Pizza Week, here are the 21 hottest pizza restaurants in the country. Please note these are not necessarily pizzerias, but rather restaurants that serve pizza and have opened in the past year or so. By and large, these restaurants were recommended by local Eater editors, in addition to Eater National's Heatmap correspondents.

So what's hot in pizza? Almost every single pizzeria listed below serves wood-fired pizzas, much of it cooked up in massive, imported Italian ovens. Lots of places serve cocktails with their pies (Indaco in Charleston, Coltivare in Houston), and several run a side hustle in charcuterie (Pig Ate My Pizza outside Minneapolis, Ottava Via in Detroit). There are even a few pizzerias that grow produce for toppings onsite (Humble Pie in Seattle, Oak Oven outside of New Orleans).

And now, without further ado, the Eater Pizza Heatmap. Entries are listed in alphabetical order. Feel free to air your righteous grievances in the comments below.


· All Pizza Week Coverage on Eater [-E-]
· All Eater Heatmaps [-E-]

Read More
Eater maps are curated by editors and aim to reflect a diversity of neighborhoods, cuisines, and prices. Learn more about our editorial process. If you buy something or book a reservation from an Eater link, Vox Media may earn a commission. See our ethics policy.

Bufalina

Copy Link

After a nearly-two year wait on the space, Bufalina opened in July serving Neapolitan-style pies in a minimalist space. The brussels sprouts pie — topped with ham, serrano chiles, mozzarella, scallion pesto, and the aforementioned sprouts — is a killer pizza. [Photo]

Coltivare

Copy Link

Revival Market owners Ryan Pera and Morgan Weber opened the hotly anticipated Coltivare in January. The pizzas are topped with goods from the restaurant's 3,000 square foot garden; the dough is fermented for three days and sweetened with sorghum molasses. [Photo]

DeSano Pizza Bakery

Copy Link

A Nashville import, DeSano boasts not one but four massive wood burning pizza ovens. The pizzas are classic Neapolitan style. [Photo]

Emily in Brooklyn's Clinton Hill neighborhood is a new Italian restaurant (read: not just pizza) from husband and wife team Matthew and Emily Hyland. 13-inch wood-fired pizzas are on offer with topping combinations both traditional and creative. [Photo]

Empire Slice House

Copy Link

Dave Cathey, food editor of the Oklahoman, wrote in his January Eater Heatmap: "With a grunge aesthetic, Empire Slice House pumps out top-notch pizza that pushes the boundaries with unexpected toppings and pop culture-inspired names like Notorius P.I.G. and the Captain Planet. Owners Rachel Cope and Avery Cannon are vets of a number of OKC kitchens and it shows." [Photo]

Tucson food writer Adam Lehrman wrote in his July Eater Heatmap: "Venturing into full-on restaurant territory after a successful trifecta of smoothie shops (Xoom Juice) and a modern lofty downtown cafe (Sparkroot), restaurateur Ari Shapiro's take on authentic Neapolitan pizza does not disappoint. With a mostly vegetarian menu, an Italian pizza oven, and a clean, modern vibe, Falora has become a favorite spot for business lunches and romantic nights out." [Photo]

The Good Pie

Copy Link

Owner/head chef Mike Randolph just reopened the Good Pie after an almost 9-month hiatus. The new space is bigger, boasts a brand new imported pizza oven, and a respectable craft beer tap list. [Photo]

Grampa's Pizzeria

Copy Link

Isthmus food writer Kyle Nabilcy wrote in his December Eater Heatmap: "Fans of Madison institution Mickey’s Tavern will love Grampa’s, which was opened in the former Grampa’s Gun Shop by Gilbert Altschul, once a Mickey’s cook and designer of that bar’s menu. Pizzas here are modestly sized but inventively topped; think Calabrian chilis, ricotta, and honey. House-made and house-grown ingredients hold the spotlight." [Photo]

Humble Pie

Copy Link

At Humble Pie, diners can get pizzas topped with eggs laid by the restaurant's very own chickens, who live out back. Seating is mostly outdoors, and the pizzas are, naturally, wood-fired. [Photo]

Humble Wine Bar

Copy Link

Cleveland Scene dining editor Douglas Trattner wrote in his November Eater Heatmap: "On the heels of his successful gastropub Deagan's, Dan Deagan added this urban wine bar to his portfolio. Gleaming white subway tile, warm woods, concrete floors, and a 500-bottle mahogany wine cellar offer an update to the classic mold. The fare is limited to meat and cheese boards, finger-friendly starters, and thin-crust pizzas, which exit the blistering stone oven hot and crisp." [Photo]

In addition to all kinds of Italian treats — including large format plates, antipasti, pastas, and more — Indaco serves a selection of wood-fired pies. Try the octopus, topped with tomato, fontina, broccoli rabe, and Calabrian chili. [Photo]

Opening just over a year ago, Lucali is still buzzing, serving up the same simple, classic pies they serve in Brooklyn. [Photo]

Oak Oven

Copy Link

Located just outside New Orleans in Harahen, Oak Oven was opened by chef Adam Superneau to serve farm-to-table pies. Some of the produce is even grown on-site. [Photo]

Ottava Via

Copy Link

Detroit's newest wood-fired pizzeria opened in an old bank in August. Ottava Via serves traditional Neapolitan pizzas alongside Italian fare including panini, porchetta, and a selection of charcuterie. [Photo]

Pig Ate My Pizza

Copy Link

The pizza place from the gang behind Travail and the Rookery opened in August. According to Eater Minneapolis, they specialize in "housemade charcuterie, pizza, and pizza topped with housemade charcuterie." [Photo]

Pizza Hacker

Copy Link

Formerly itinerant pizzaman Jeff Krupman has found a brick-and-mortar home for his so-called "Frankenweber," a modified weber grill pizza oven. And according to Eater SF, the pies in the new location are "even better than you remember." [Photo]

Pizza Man

Copy Link

Food writer Todd Lazarski wrote in his February Eater Heatmap: "Rising from the ashes of the 2010 5-alarmer that brought wine and food lovers to their knees, the Man now has bigger Downer Ave digs, but longer waits. The old school pizza-and-pasta purveyors have got some swagger back, and are once again one of the most fun places to spend a Friday night." [Photo]

Pizza Rock

Copy Link

Tired of traditional, wood-fired Neapolitan pies? Pizza Rock has a wide selection to choose from: classic Italian, classic American, Sicilian, Roman, gluten-free pies, and, okay, Neapolitan. Bonus: they have a DJ booth inside of a truck. [Photo]

Pizzeria Vetri

Copy Link

The latest from Philly chef/restaurateur Marc Vetri, Pizzeria Vetri is already garnering buzz. The restaurant made Alan Richman's 25 Best New Restaurants list this year, and Philly critic Craig LaBan called the pizza a "contender for the city's best." [Photo]

Rockstone Pizzeria & Pub

Copy Link

Food writer Terry Kirts wrote in the February update of the Indianpolis heatmap, "Prolific local restaurateur Ed Sahm throws his hat into the artisan pizza ring. A custom wood-burning oven and crusty, handcrafted pies — like the Sassy Karl with chorizo, pepperoncini, and a drizzle of chili oil — help Rockstone stand out in a crowded pizza scene." [Photo]

Zoli's NY Pizza

Copy Link

Zoli's is a New York-style pizzeria from the folks behind Cane Rosso. Armed with a sense of humor and a repertoire of Grandma slices, the restaurant boasts a unicorn head as decoration and runs a "Buy a Buddy a Slice" program. [Photo]

Bufalina

After a nearly-two year wait on the space, Bufalina opened in July serving Neapolitan-style pies in a minimalist space. The brussels sprouts pie — topped with ham, serrano chiles, mozzarella, scallion pesto, and the aforementioned sprouts — is a killer pizza. [Photo]

Coltivare

Revival Market owners Ryan Pera and Morgan Weber opened the hotly anticipated Coltivare in January. The pizzas are topped with goods from the restaurant's 3,000 square foot garden; the dough is fermented for three days and sweetened with sorghum molasses. [Photo]

DeSano Pizza Bakery

A Nashville import, DeSano boasts not one but four massive wood burning pizza ovens. The pizzas are classic Neapolitan style. [Photo]

Emily

Emily in Brooklyn's Clinton Hill neighborhood is a new Italian restaurant (read: not just pizza) from husband and wife team Matthew and Emily Hyland. 13-inch wood-fired pizzas are on offer with topping combinations both traditional and creative. [Photo]

Empire Slice House

Dave Cathey, food editor of the Oklahoman, wrote in his January Eater Heatmap: "With a grunge aesthetic, Empire Slice House pumps out top-notch pizza that pushes the boundaries with unexpected toppings and pop culture-inspired names like Notorius P.I.G. and the Captain Planet. Owners Rachel Cope and Avery Cannon are vets of a number of OKC kitchens and it shows." [Photo]

Falora

Tucson food writer Adam Lehrman wrote in his July Eater Heatmap: "Venturing into full-on restaurant territory after a successful trifecta of smoothie shops (Xoom Juice) and a modern lofty downtown cafe (Sparkroot), restaurateur Ari Shapiro's take on authentic Neapolitan pizza does not disappoint. With a mostly vegetarian menu, an Italian pizza oven, and a clean, modern vibe, Falora has become a favorite spot for business lunches and romantic nights out." [Photo]

The Good Pie

Owner/head chef Mike Randolph just reopened the Good Pie after an almost 9-month hiatus. The new space is bigger, boasts a brand new imported pizza oven, and a respectable craft beer tap list. [Photo]

Grampa's Pizzeria

Isthmus food writer Kyle Nabilcy wrote in his December Eater Heatmap: "Fans of Madison institution Mickey’s Tavern will love Grampa’s, which was opened in the former Grampa’s Gun Shop by Gilbert Altschul, once a Mickey’s cook and designer of that bar’s menu. Pizzas here are modestly sized but inventively topped; think Calabrian chilis, ricotta, and honey. House-made and house-grown ingredients hold the spotlight." [Photo]

Humble Pie

At Humble Pie, diners can get pizzas topped with eggs laid by the restaurant's very own chickens, who live out back. Seating is mostly outdoors, and the pizzas are, naturally, wood-fired. [Photo]

Humble Wine Bar

Cleveland Scene dining editor Douglas Trattner wrote in his November Eater Heatmap: "On the heels of his successful gastropub Deagan's, Dan Deagan added this urban wine bar to his portfolio. Gleaming white subway tile, warm woods, concrete floors, and a 500-bottle mahogany wine cellar offer an update to the classic mold. The fare is limited to meat and cheese boards, finger-friendly starters, and thin-crust pizzas, which exit the blistering stone oven hot and crisp." [Photo]

Indaco

In addition to all kinds of Italian treats — including large format plates, antipasti, pastas, and more — Indaco serves a selection of wood-fired pies. Try the octopus, topped with tomato, fontina, broccoli rabe, and Calabrian chili. [Photo]

Lucali

Opening just over a year ago, Lucali is still buzzing, serving up the same simple, classic pies they serve in Brooklyn. [Photo]

Oak Oven

Located just outside New Orleans in Harahen, Oak Oven was opened by chef Adam Superneau to serve farm-to-table pies. Some of the produce is even grown on-site. [Photo]

Ottava Via

Detroit's newest wood-fired pizzeria opened in an old bank in August. Ottava Via serves traditional Neapolitan pizzas alongside Italian fare including panini, porchetta, and a selection of charcuterie. [Photo]

Pig Ate My Pizza

The pizza place from the gang behind Travail and the Rookery opened in August. According to Eater Minneapolis, they specialize in "housemade charcuterie, pizza, and pizza topped with housemade charcuterie." [Photo]

Related Maps

Pizza Hacker

Formerly itinerant pizzaman Jeff Krupman has found a brick-and-mortar home for his so-called "Frankenweber," a modified weber grill pizza oven. And according to Eater SF, the pies in the new location are "even better than you remember." [Photo]

Pizza Man

Food writer Todd Lazarski wrote in his February Eater Heatmap: "Rising from the ashes of the 2010 5-alarmer that brought wine and food lovers to their knees, the Man now has bigger Downer Ave digs, but longer waits. The old school pizza-and-pasta purveyors have got some swagger back, and are once again one of the most fun places to spend a Friday night." [Photo]

Pizza Rock

Tired of traditional, wood-fired Neapolitan pies? Pizza Rock has a wide selection to choose from: classic Italian, classic American, Sicilian, Roman, gluten-free pies, and, okay, Neapolitan. Bonus: they have a DJ booth inside of a truck. [Photo]

Pizzeria Vetri

The latest from Philly chef/restaurateur Marc Vetri, Pizzeria Vetri is already garnering buzz. The restaurant made Alan Richman's 25 Best New Restaurants list this year, and Philly critic Craig LaBan called the pizza a "contender for the city's best." [Photo]

Rockstone Pizzeria & Pub

Food writer Terry Kirts wrote in the February update of the Indianpolis heatmap, "Prolific local restaurateur Ed Sahm throws his hat into the artisan pizza ring. A custom wood-burning oven and crusty, handcrafted pies — like the Sassy Karl with chorizo, pepperoncini, and a drizzle of chili oil — help Rockstone stand out in a crowded pizza scene." [Photo]

Zoli's NY Pizza

Zoli's is a New York-style pizzeria from the folks behind Cane Rosso. Armed with a sense of humor and a repertoire of Grandma slices, the restaurant boasts a unicorn head as decoration and runs a "Buy a Buddy a Slice" program. [Photo]