Best Pizza in Eastern US:

  • Al Forno (577 S Main St, Providence, RI) -- Inventors of the grilled pizza for over 30 years, they use super fresh ingredients like their house-made pomodoro sauce, fresh herbs, and peppery oil-inflected mix of tomatoes.
  • Frank Pepe (157 Wooster St, New Haven, CT) -- Established in 1925, they invented the New Haven style of thin crust coal-fired pizza and now have multiple locations in Connecticut.
  • Motorino (349 E 12th St, New York, NY) -- With locations in Manhattan, Brooklyn, Hong Kong, Manilla, and Singapore, the signature pizza has brussels sprouts, smoked pancetta, mozzarella, pecorino and garlic.
  • Paulie Gee's (60 Greenpoint Ave, Brooklyn, NY) -- There are over 40 wood-fired Neapolitan pizzas on their menu such as Hellboy with Sopressata Piccante and spicy honey, or the Greenpoint Benedict with spinach and Hollandaise.

Best Pizza in Western US:

  • Pizzeria Mozza (641 N Highland Ave, Los Angeles, CA) -- They combine delicious California ingredients (squash blossoms, juicy tomatoes, escarole, radicchio) with traditional Italian style (house-made mozzarella and wood-burning stoves).
  • Pizzeria Bianco (623 E Adams St, Phoenix, AZ) -- Opened in 1994, owner Chris Bianco started the artisanal trend in pizza making with misshapen Neapolitan pies and ingredients like asparagus, sunny side up egg, and locally raised Navajo-Churro lamb.
  • Pizzeria Delfina (3621 18th St, San Francisco, CA) -- Their delicious pizzas are part Neapolitan (personal size with light puffy outer crust) and part New York style (perfect crispy chewy crust) with a variety of fresh toppings, including house-made fennel sausage.

Honorable Mentions:

Cost:
$ $
 Difficulty:
⚒ ⚒
 Bliss Level:
☺︎ ☺︎ ☺︎ ☺︎