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The 38 Essential Pizzas Across the Country

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The appeal of the pizza seems to know no bounds. While New York, Chicago, and San Francisco are all packing a number of absurdly great pizzerias, an excellent pie can be had just about anywhere in the country. And in just about any style: thin-crust, New York, deep dish, Detroit, bar, New Haven, Chicago, grilled, California, tomato pies, and Neapolitan among them. This last style seems to have taken particular root over the last decade with pizza-makers across the country importing ovens from Naples and churning out margherita pies topped with San Marzano tomatoes and mozzarella di bufala.

The question, of course, is which of these restaurants qualify as absolute must-stop pizzerias for the novice as well as the pizza snob. Earlier this year, Eater unveiled the Eater National Burger 38 in the grand tradition of the lists local sites have been putting out for years. And now, ladies and gentlemen, it is time to present the Eater National Pizza 38, the 38 essential pizzerias (and restaurant pizzas) across the country.

There are thousands of decent-to-excellent pizza across the country, and getting the list down to mere 38 was not an easy task. Much like the 38 Essential Restaurants lists on the local sites, the list has been tailored to allow for both geographic diversity and a variety of pizza styles. While this list focuses on the new classics, there's room as well for the landmarks that are still influencing pizzerias of today. The Pizza 38 focuses on the pies themselves: fancy ovens and ambiance are nice but were not dealbreakers.

After composing a longlist of likely candidates, Eater consulted with a panel of curators consisting of chefs, television hosts, book authors, food festival organizers, food writers of all stripes, current and former Eater editors, and other folks who are simply well-traveled pizza fans. They didn't agree on everything. In fact, more often than not, they disagreed on everything. When there was a general consensus on a restaurant, it either made the list or was vetoed. In other cases, the most passionate voices won out. Either way, true fans of the art form vouched for the pizzas below.

If the panel couldn't always agree on which restaurants to include in the 38, Eater certainly doesn't expect you to do so. Take a deep breath and air your grievances in the comments.

Special thanks to all of those who helped inform this list: Mario Batali, Adam Kuban, Lockhart Steele, Amanda Kludt, Michael Berman, Pizzablogger, Scott Wiener, Jonathan Kauffman, Michael Nagrant, Jason Feirman, Zach Brooks, Mike Thelin, Jessica Voelker, Jackie Gutierrez-Jones, Amber Ambrose, Ari Bendersky, Allecia Vermillion, Aaron Kagan, Alexander Hancock, Andrea Grimes, and current Eater editors.

And now, in alphabetical order, the Eater National Pizza 38.


· All Pizza Coverage on Eater [-E-]
· All Eater 38s [-E-]

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Note: Restaurants on this map are listed geographically.

1. Al Forno

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577 S Main St
Providence, RI 02903
(401) 273-9760
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Considered the birthplace of grilled pizza, Al Forno is the rare pizza place with white tablecloths and twinkling lights out by the terrace. Pizza varieties include those topped with calamari, local corn, spicy clams, and more. Scott Wiener of Scott's Pizza Tours writes, "This is the fanciest place I've ever eaten pizza and I loved it. Fantastic grilled pizza with perfect flavor balance and non-traditional herbs." Al Forno is equally a restaurant as it is a pizzeria, so expect to see plenty of pastas and other Italian classics on the menu. [Photo]

2. Antico Pizza Napoletana

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1093 Hemphill Ave NW
Atlanta, GA 30318
(404) 724-2333
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Eater Atlanta editor Sonia Chopra reports that Antico "is by far the most talked about pizza place in Atlanta." Giovanni Di Palma makes a true Neapolitan pie — San Marzano tomatoes, bufala mozzarella, extra virgin olive oil — in his ovens imported straight from Naples. And it's not just the pizza that keeps people coming back to Antico. Scott Wiener of Scott's Pizza tours says, "This place has such a fun vibe and makes a solid pie that blends the Neapolitan approach with American sensibilities in an effortless way." The owners also recently opened a new gelateria and lunch spot. [Photo]

3. Apizza Scholls

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4741 SE Hawthorne Blvd
Portland, OR 97215
(503) 233-1286
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Over the past eight years, the Neapolitan-style pies at Apizza Scholls have cemented their position as perennial favorites in Portland, the Pacific Northwest, and nationwide. Feast Portland co-founder Mike Thelin declares Apizza Scholls the "best pizza north of San Francisco." You can build your own 18-inch pie, or select from house pies that range from the plain tomato pie to a pig & pineapple pie with house-cured smoked Canadian bacon, onions, and pineapple on top. Apizza Scholls also takes to-go orders. [Photo]

4. Buddy's Pizza

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17125 Conant St
Detroit, MI 48212
(313) 892-9001
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Buddy's is the original home of the Detroit-style square pizza, having introduced it back in 1946. Despite its age, Buddy's also remains one of the most important, must-visit pizzerias in the country. Over the decades, the original has expanded into several more locations throughout metropolitan Detroit. Chicago critic Michael Nagrant writes, "This is the stuff I grew up on and is still one of, if not the best pies in the world. It's a destination must-eat every time I'm in Detroit." [Photo: Buddy's Pizza]

5. Cane Rosso

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2612 Commerce St.
Dallas, TX 75226
(214) 741-1188
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"There are two eras in Dallas pizza: the dark ages before Jay Jerrier opened Cane Rosso in Deep Ellum, and the beautiful time of light and love that came after," writes Andrea Grimes, editor emeritus of both Eater Austin and Eater Dallas. These are true Neapolitan pies verified by the Associazone Verace Pizza Napoletana — as Grimes notes, "Jerrier's got a wild attention to detail and is dedicated to getting Neapolitan-style pizza just right every time." Jerrier has also expanded his empire with a second Cane Rosso location (and another one on the way), plus a new offshoot celebrating New York-style pie. [Photo]

6. Coalfire Pizza

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1321 W Grand Ave
Chicago, IL 60642
(312) 226-2625
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Coalfire's thin-crust pizzas are — surprise! — finished in a coal-fired oven to create what its website describes as "an American spin on the traditional Neapolitan style pizza." Critic Michael Nagrant says Coalfire "is the closest Chicago gets to NYC-style or East Coast pizza and it's pretty damn close." Food writer and former Eater Chicago editor Ari Bendersky writes, "I'd eat this pizza all the time if it wasn't on the other side of the city. I love the taste the coal-fired oven adds to the crust and it's a perfectly thin and crispy crust with amazing delicious fresh flavors." [Photo]

7. Delancey

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1415 NW 70th St
Seattle, WA 98117
(206) 838-1960
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Brandon Pettit and Molly Wizenberg opened their Seattle pizzeria Delancey back in 2009, and it quickly became one of the city's hottest restaurants. Seattle Met food and drink editor Allecia Vermillion writes, "Goddammit if Delancey doesn't totally deliver on all the buzz and hype and crazy-high expectations. It's a rare place where I will actually, gladly, wait more than an hour for a table (especially if I can get a seat at Essex, their next-door bar). The toppings are on the simpler side, but there's always something (anchovy, Padron chiles, brilliant fresh mozzarella) that makes things interesting. The crusts are beautifully blistery and a dash of inconsistency is part of their charm." [Photo]

8. DeLorenzo's Tomato Pies

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2350 Highway 33
Robbinsville, NJ 08691
(609) 341-8480
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DeLorenzo's has been making its famous tomato pies since 1947, but has only spent the last five years in its Robbinsville location. This particular location is run by the son of one of the previous owners and Scott Wiener declares, "It's fantastic with one of my favorite sausage pies in the world. Solid crust that snaps at the end but yields for the first few bites." [Photo]

9. Di Fara Pizza

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1424 Avenue J
Brooklyn, NY 11230
(718) 258-1367
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"My all time favorite pizzeria, a pie at Di Fara's is the ideal to which I judge all other pizza," writes Jason Feirman of I Dream of Pizza. Indeed, there's no pizzeria on this list as unanimously beloved by the panelists as Di Fara. All of them point to the legendary Dom Demarco, who is still making the square pizzas and slices himself, as reason enough to wait in line at Di Fara. Mario Batali explains, "Dom DeMarco is the real deal pizziaolo and his pies are worth the wait!!" [Photo]

10. Domenica

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123 Baronne St
New Orleans, LA 70112
(504) 648-6020
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Chefs John Besh and Alon Shaya have earned themselves a spot at the top of the New Orleans pizza scene among a number of worthy competitors. These artisanal wood-fired pizzas can even be had on the cheap: Every day from 3 p.m. until 6 p.m., pizzas here are half off. Even better, the restaurant group is looking to open an offshot concept called Pizza Domenica that would focus on pizza, salads, and small plates. Former Eater NOLA editor Alexander Hancock writes, "Alon Shaya really knows his stuff, and at Domenica he and the team is making pizzas (and a whole lot other awesomeness) that not only is among the best in New Orleans, but can rival anything else in the country. I'd put money on that." [Photo]

11. Franny's

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348 Flatbush Ave
Brooklyn, NY 11238
(718) 230-0221
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The newly relocated Franny's is a quintessential neighborhood restaurant with Neapolitan-inspired wood oven pizzas to rival any others in town. Pizzacentric's Michael Berman writes, "You can taste how good the ingredients are here. I think they shop at farmers' markets five or six days a week for ingredients for the restaurant. ... For this style of pie, I especially like Franny's because it doesn't get soggy like many of the others do." [Photo]

12. Harry's Pizzeria

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3918 N Miami Ave
Miami, FL 33127
(786) 275-4963
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Chef/owner Michael Schwartz opened Harry's Pizzeria in September 2011, and it has quickly risen to become the purveyor of Miami's most formidable pies. These thin-crust pizzas are cooked in a wood-burning oven with toppings that range from the classic margherita to the MGFD Bacon pizza topped with caramelized onion, potato, cave-aged gruyere and arugula. Urban Daddy's Jackie Gutierrez-Jones writes, "Michael Schwartz can do no wrong. Great fig and pork pie, pizza/beer brunches and a stellar series of chef pop-up dinners with famous pizzaiolos from around the country." [Photo]

13. Iggie's

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818 N Calvert St
Baltimore, MD 21202
(410) 528-0818
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Iggie's is tops in a town that is starting to get much more serious about pizza. Jason Feirman of I Dream of Pizza rates it an 8.8 and explains "their toppings on many pies are a bit out of the ordinary, but not so much so that you’d say: they put that on pizza?! For example: tomato ragu, cumin, and roasted duck all make their ways on (separate) pies. You don’t normally see such ingredients on pizza, but they each make sense." Iggie's uses Neapolitan-style dough and, rather than accept tips, the restaurant gives money to a different charity each month. [Photo]

14. Joe's Pizza

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7 Carmine St.
New York, NY 10014
(212) 366-1182
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There was significant debate among the panelists as to the best New York slice, but Famous Joe's Pizza took the edge, and for good reason. Per Eater NY editor Greg Morabito: "Joe's is the quintessential New York $2.50 slice, bar none, absolutely with a bullet. They just expanded to their second location in 40 years. It's what people think about when they think about a New York slice, and they're amazingly consistent. Family owned and operated." [Photo]

15. Ken's Artisan Pizza

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304 SE 28th Ave
Portland, OR 97124
(503) 517-9951
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Portland baker Ken Forkish and chef Alan Maniscalco are behind this pizzeria that serves up pies — fired in a wood-burning oven — that were inspired by trips to Italy. Expect blistered crusts and pies that include margherita, a New Yorker, olive, soppressata, and fennel sausage and onions. I Dream of Pizza's Jason Feirman writes, "I love this spot. Some of the better Neapolitan type pies I've had. Cool vibe. It's right out of Portlandia. A must-have on the list." [Photo: Jason Lander/Flickr]

16. Little Star Pizza

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846 Divisadero St
San Francisco, CA 94117
(415) 441-1118
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Eater San Francisco editor Allie Pape vouches for the deep dish pies at Little Star Pizza, which she notes even supplies the recipes for the pizzas at St. Louis pizzeria Pi. (A favorite of President Barack Obama.) Tasting Table's Jonathan Kauffman agrees, writing that Little Star has "the best Chicago-style deep-dish pizza in the Bay Area, mostly because the crust has a flakiness to it that makes it seem a little lighter." There are three locations in the Bay Area, including two in San Francisco proper. They also offer bicycle delivery. [Photo: eric molina/Flickr]

17. Mani Osteria & Bar

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341 E Liberty St
Ann Arbor, MI 48104
(734) 769-6700
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Mani Osteria has gotten a lot of attention since it opened in Ann Arbor more than two years ago. These thin-crust artisanal pizzas are fired in a wood-burning oven and include varieties such as margherita, peach pie, clam pie, burrata and balsamic, and more. The Metro Times' Evan Hansen wrote last year that these pizza-makers "do a great job, producing arguably the best Old World-style pizzas in the region." [Photo]

18. Modern Apizza

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874 State St
New Haven, CT 06511
(203) 776-5306
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Though its Wooster Street counterparts tend to get the bulk of the pizza attention for their New Haven-style pies, Modern is the pizzeria that panelists liked best in town. Modern serves the thin-crust apizza that has become synonymous with New Haven, and Scott Wiener notes that it also "has the quirky option of American cheese." Eater Editorial Director Amanda Kludt writes, "I love the vibe of this place and their clam pie." [Photo: Ethan Prater/Flickr]

19. Motorino

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349 E 12th St
New York, NY 10003
(212) 777-2644
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Motorino is New York City's essential spot for Neapolitan wood oven pizzeria, offering clam pies, Stracciatella, and more. Scott Wiener of Scott's Pizza Tours writes, "Great crust and perfect blend of richness in the sauce and cheese. It's a real modification of Neapolitan pizza with more emphasis on order than speed." They've got locations in the East Village, Williamsburg and, now, even Hong Kong. [Photo]

20. Osteria

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640 N Broad St
Philadelphia, PA 19130
(215) 763-0920
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Chef Marc Vetri's Osteria doesn't focus exclusively on pizza, but it still serves a damn fine example of a pie. Mario Batali casts his vote for Osteria, while I Dream of Pizza's Jason Feirman writes, "Everything is delicious here." The menu offers a few neapolitan-style pies (mortadella, marinara, and peperoncini) as well as traditional pies like a margherita, or those topped with housemade meatballs or octopus. Look for even more of these well-liked pies when Pizzeria Vetri opens this Fall. [Photo]

21. Paulie Gee’s

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60 Greenpoint Ave
Brooklyn, NY 11222
(347) 987-3747
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Paul Gionnone's spin on Neapolitan-style pizza has attracted scads of attention from the pizza cognoscenti over the years (in fact, full disclosure, two panelists had to recuse themselves from weighing in on this pizzeria due to their connections to it). But these pies with names like Arugula Scmoogula, Feel Like Bacon Love, Hellboy, and A Whiter Shade of Kale get that attention for good reason. Scott Wiener of Scott's Pizza Tours explains, "A cozy room and incredibly tasty pizza make this one of my favorites in town. You know it's good when your list of 'must eat' pizzas is often more than the number of people at the table. Absolutely one of the best." [Photo]

22. Pizano's Pizza & Pasta

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864 N State St
Chicago, IL 60610
(312) 751-1766
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Chicago restaurant critic Michael Nagrant calls Pizano's "the best deep dish in the city, hands down." Owner Rudy Malnati, Jr. comes from a celebrated line of Chicago pizza-makers — his father opened Pizzeria Uno in 1943 and now his mother is responsible for the dough at Pizano's. Beyond the deep dish, Pizano's is also highly acclaimed for its Chicago-style thin buttercrust pies. [Photo]

23. Pizaro's Pizza

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14028 Memorial Dr
Houston, TX 77079
(281) 589-7277
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Houston's most admired pizzas come out of the wood-fired brick ovens at Pizaro's Pizza Napoletana, yet another pizzeria that focuses solely on traditional Neapolitan pies. Food writer and former Eater Houston editor Amber Ambrose writes, "The best part about this place is that it's slightly hidden in a suburban area of Houston. There's no fancy decorations, no valet out front, no extensive wine list, no pretension whatsoever. What there is, however, is a family-run place with a real focus on authenticity. ... the owner is so concerned about everyone having the freshest pizza that he refuses to do take-out or delivery." [Photo]

24. Pizzaiolo

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5008 Telegraph Ave
Oakland, CA 94609
(510) 652-4888
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Pizzaiolo owner Charlie Hallowell previously worked in the kitchen at the iconic Chez Panisse for eight years before launching Pizzaiolo out in Oakland. Tasting Table's San Francisco editor Jonathan Kauffman writes that Pizzaiolo is his favorite Northern California style pizza, explaining, "The crust is bubbly, a little smoky, with a good crunch. But just as important is what Charlie Hallowell puts on the pie: nettle leaves and pecorino, say, or Monterey Bay squid and cherry tomatoes. The pies change regularly, and the chef is always thinking of the pizza as a dish." [Photo: Arnold Gatilao/Flickr]

25. Pizzeria Bianco

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623 E Adams St
Phoenix, AZ 85004
(602) 258-8300
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James Beard Award-winning chef Chris Bianco is the man behind the cultishly beloved Pizzeria Bianco in Phoenix, Arizona. This is the kind of pizzeria for which people make pilgrimages for its pies that Bianco told Eater last year use Naples as a reference but not dogmatically so. Mario Batali writes, "Chris Bianco's pizza is exceptional, in large part because he has the Italian sensibility to let the fresh ingredients speak for themselves." Good news for the people of Tucson: Bianco is opening up a second location there sometime in the near future. [Photo]

26. Pizzeria Locale

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1730 Pearl St
Boulder, CO 80302
(303) 442-3003
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Eater Denver editor Andra Zeppelin reports that Boulder's Pizzeria Locale "is up there with any Neapolitan pizza I've ever had." The team behind Frasca Food and Wine opened this pizzeria a couple of years back in Boulder — and they just recently opened a second location in Denver, too. Master sommelier Bobby Stuckey and chef Lachlan MacKinnon-Patterson describe Pizzeria Locale as a contemporary take on the traditions of Naples. The pizza menu includes a selection of both red and white pies. [Photo]

27. Pizzeria Lola

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5557 Xerxes Ave S
Minneapolis, MN 55410
(612) 424-8338
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There's no shortage of great pizza in the Twin Cities and Eater Minneapolis editor Claire Stanford says Pizzeria Lola is a local favorite thanks to its "really inventive toppings, some Korean influence ... and also great ingredients." Chef Andrew Zimmern has hailed Ann Kim's pies as among the finest in America, recommending particularly the popular Sunnyside pizza (guanciale, leeks, cream, pecorino and sunnyside up eggs). And Minnesota Monthly's Dara Moskowitz Grumdahl gave it a rave review, writing, "The crust is incredibly dimensional—bready, smoky, sweet, light, and deep. The toppings are equally great: various, deeply considered, and delicious." [Photo]

28. Pizzeria Mozza

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641 N. Highland Ave.
Los Angeles, CA 90036
(323) 297-0101
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In November 2006, dream team Nancy Silverton, Mario Batali, and Joe Bastianich opened Pizzeria Mozza in Los Angeles, where it has since become an absolute staple for the locals. (Not to mention a must-stop for pizza snobs passing through the City of Angels.) Zach Brooks of Midtown Lunch and the Food Is the New Rock podcast writes, "Selling massive amounts of carbs to a restaurant packed with Angelenos day in day out is a feat worthy of praise in and of itself. They're doing god's work." [Photo]

29. Pupatella Neapolitan Pizza

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5104 Wilson Blvd
Arlington, VA 22205
(571) 312-7230
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Pupatella got its start as a food truck and later opened a brick-and-mortar in Arlington, Virginia, just outside of DC. Chef Enzo Algarme adheres strictly to the Neapolitan pizza style in his casual 45-seat pizzeria. He bakes his pies for one minute in a scorching hot wood-burning oven to the point where they are leopard-spotted and wet in the middle just as it should be. [Photo]

30. Sally's Apizza

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237 Wooster St
New Haven, CT 06511
(203) 624-5271
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Another thin-crust New Haven entry, Sally's is much loved especially for its red pies. There are fierce rivalries between this and Frank Pepe's, but Eater Boston's Rachel Leah Blumenthal is Team Sally's. She offers up a few tips for anyone looking for one of these legendary pies, writing, "The cool/terrible thing about Sally's is that you wait hours for a seat and then hours again once you're inside because they only cook one pizza at a time. And there's a special reservation and takeout phone number that only friends/family know." [Photo]

31. Santarpio's Pizza

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111 Chelsea St
Boston, MA 02128
(617) 567-9871
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Santarpio's is one of Boston's classic pizzerias, constantly voted to best-of lists for the New York-style pizza they've been slinging since 1933. I Dream of Pizza's Jason Feirman writes, "Their pies were great and this place really encompasses 'tough and gritty' Boston. It's no frills — there isn't even at TV at the bar — and you sort of feel like you're an extra in a Mark Wahlberg film." [Photo]

32. Serious Pie

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316 Virginia St
Seattle, WA 98101
(206) 838-7388
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Serious Pie is the Neapolitan-inspired brainchild of Seattle's expert baker and restaurateur Tom Douglas. Tasting Table's Jonathan Kauffman writes that Douglas "made sure it was uniquely Seattle: The oblong pies, cooked in an applewood-fired oven, are assertively crackly and airy, but not tough. Douglas uses local clams, local mushrooms, and a variety of salumi the cooks make in house." Seattle Met's Allecia Vermillion adds, "I'm a sucker for the crust, which engages in some serious salt brinksmanship. ... Toppings hit that sweet spot between overly simple Neapolitan and 'let's pile a bunch of random shit on top' excess." [Photo]

33. Settebello Pizzeria

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140 S Green Valley Pkwy
Henderson, NV 89012
(702) 222-3556
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Settebello has a few locations spread out through the West, including two in Utah and two in California. Scott Wiener of Scott's Pizza Tours is a fan of the Henderson location, writing, "This is beyond a doubt one of the best Neapolitan pizzas I've eaten ever. That includes San Francisco, New York and Naples itself. Settebello is incredible and completely unexpected in a place like Las Vegas." These traditional Neapolitan pies are also a mainstay on the Las Vegas Eater 38. [Photo]

34. Spacca Napoli

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1769 W Sunnyside Ave
Chicago, IL 60640
(773) 878-2420
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Chicagoans revere the traditional Neapolitan pizzas coming out of the wood-burning ovens at the 10-year-old Spacca Napoli. Food writer and former Eater Chicago editor Ari Bendersky explains, "Spacca deserves to be on any top pizza list, Chicago or otherwise. It was really the place that started the Neapolitan movement here and has held its place at the top. The crust is perfectly crispy and doughy and wet in the middle. While they have their staples like the margherita with mozzarella, basil and pecorino, I love their funghi e salsiccia and the prosciutto e rucola — the fresh arugula adds a perfect pepperiness. This is one of the few places in town that makes you feel like you've actually traveled to Naples for dinner." [Photo]

35. Star Tavern Pizzeria

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400 High St
Orange, NJ 07050
(973) 675-3336
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Star Tavern is a go-to pizzeria for thin-crust bar-style pies, which it has been serving in Orange, New Jersey, for the past 65 years. I Dream of Pizza's Jason Feirman writes, "This place serves the best bar pies I've had. ... They're super thin and super cheap and always satisfying." Varieties include cheese, Sicilian tomato, eggplant, white clam, pesto, and more. [Photo]

36. Totonno's Pizzeria Napolitano

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1524 Neptune Ave
Brooklyn, NY 11224
(718) 372-8606
Slice founder Adam Kuban declares Totonno's the best iteration of coal-oven style pizza in New York. This Coney Island pizzeria was recently closed for nearly five months as a result of Hurricane Sandy's devastation, but demand is as high as ever for the thin-crust wonder that is Totonno's pizza. Mario Batali writes, "I go to Coney Island once or twice a year…just for this pizza!" [Photo: Prince Roy/Flickr]

37. Una Pizza Napoletana

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210 11th St
San Francisco, CA 94103
(415) 861-3444
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New York City pizzaiolo Anthony Mangieri moved his highly respected Una Pizza Napoletana to San Francisco back in 2010 and set off to dominate the local Neapolitan pizza scene. Tasting Table San Francisco editor Jonathan Kauffman writes, "This may be the best Neapolitan-style pizza in America — certainly on the West Coast — because Anthony Mangieri is so damn single-minded. His minimalist approach (5 pies, no salad) pisses off a lot of people, but also rewards close attention. The crust bubbles where it wants to bubble, chars in just the right spots, and never seems to be the same pie as the last one you ordered." [Photo]

38. Via 313

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1111 E 6th St
Austin, TX 78702
The best pizza coming out of Austin right now actually happens to be from the Detroit-style Via 313. Slice founder Adam Kuban verifies the legitimacy of these square pies, noting that they are "as good as Buddy's, if not better." Meanwhile former Eater Austin editor Andrea Grimes writes that these pies "are the kind of non-fussy drinking fuel you'd expect from a couple of bearded brothers in a trailer outside a dive bar. And yet, this isn't just drunk food: these guys use high-quality ingredients they've specially selected for the perfect meaty, savory Detroit pizza taste. You don't eat Via 313 pizza. Via 313 pizza happens to your mouth." [Photo]

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1. Al Forno

577 S Main St, Providence, RI 02903
Considered the birthplace of grilled pizza, Al Forno is the rare pizza place with white tablecloths and twinkling lights out by the terrace. Pizza varieties include those topped with calamari, local corn, spicy clams, and more. Scott Wiener of Scott's Pizza Tours writes, "This is the fanciest place I've ever eaten pizza and I loved it. Fantastic grilled pizza with perfect flavor balance and non-traditional herbs." Al Forno is equally a restaurant as it is a pizzeria, so expect to see plenty of pastas and other Italian classics on the menu. [Photo]
577 S Main St
Providence, RI 02903

2. Antico Pizza Napoletana

1093 Hemphill Ave NW, Atlanta, GA 30318
Eater Atlanta editor Sonia Chopra reports that Antico "is by far the most talked about pizza place in Atlanta." Giovanni Di Palma makes a true Neapolitan pie — San Marzano tomatoes, bufala mozzarella, extra virgin olive oil — in his ovens imported straight from Naples. And it's not just the pizza that keeps people coming back to Antico. Scott Wiener of Scott's Pizza tours says, "This place has such a fun vibe and makes a solid pie that blends the Neapolitan approach with American sensibilities in an effortless way." The owners also recently opened a new gelateria and lunch spot. [Photo]
1093 Hemphill Ave NW
Atlanta, GA 30318

3. Apizza Scholls

4741 SE Hawthorne Blvd, Portland, OR 97215
Over the past eight years, the Neapolitan-style pies at Apizza Scholls have cemented their position as perennial favorites in Portland, the Pacific Northwest, and nationwide. Feast Portland co-founder Mike Thelin declares Apizza Scholls the "best pizza north of San Francisco." You can build your own 18-inch pie, or select from house pies that range from the plain tomato pie to a pig & pineapple pie with house-cured smoked Canadian bacon, onions, and pineapple on top. Apizza Scholls also takes to-go orders. [Photo]
4741 SE Hawthorne Blvd
Portland, OR 97215

4. Buddy's Pizza

17125 Conant St, Detroit, MI 48212
Buddy's is the original home of the Detroit-style square pizza, having introduced it back in 1946. Despite its age, Buddy's also remains one of the most important, must-visit pizzerias in the country. Over the decades, the original has expanded into several more locations throughout metropolitan Detroit. Chicago critic Michael Nagrant writes, "This is the stuff I grew up on and is still one of, if not the best pies in the world. It's a destination must-eat every time I'm in Detroit." [Photo: Buddy's Pizza]
17125 Conant St
Detroit, MI 48212

5. Cane Rosso

2612 Commerce St., Dallas, TX 75226
"There are two eras in Dallas pizza: the dark ages before Jay Jerrier opened Cane Rosso in Deep Ellum, and the beautiful time of light and love that came after," writes Andrea Grimes, editor emeritus of both Eater Austin and Eater Dallas. These are true Neapolitan pies verified by the Associazone Verace Pizza Napoletana — as Grimes notes, "Jerrier's got a wild attention to detail and is dedicated to getting Neapolitan-style pizza just right every time." Jerrier has also expanded his empire with a second Cane Rosso location (and another one on the way), plus a new offshoot celebrating New York-style pie. [Photo]
2612 Commerce St.
Dallas, TX 75226

6. Coalfire Pizza

1321 W Grand Ave, Chicago, IL 60642
Coalfire's thin-crust pizzas are — surprise! — finished in a coal-fired oven to create what its website describes as "an American spin on the traditional Neapolitan style pizza." Critic Michael Nagrant says Coalfire "is the closest Chicago gets to NYC-style or East Coast pizza and it's pretty damn close." Food writer and former Eater Chicago editor Ari Bendersky writes, "I'd eat this pizza all the time if it wasn't on the other side of the city. I love the taste the coal-fired oven adds to the crust and it's a perfectly thin and crispy crust with amazing delicious fresh flavors." [Photo]
1321 W Grand Ave
Chicago, IL 60642

7. Delancey

1415 NW 70th St, Seattle, WA 98117