20 Most Outstanding Pizza Places Across America, Plus 5 That Deserve Extra Praise
Craving a slice that makes you pause mid-bite and smile? You are in the right place, because these are the pies fans detour hours for and chefs quietly study.
From blistered Neapolitan classics to foldable New York slices and chef-driven experiments, this list captures the most unforgettable pizza experiences across America. Hungry yet?
Let’s find your next obsession.
1. Di Fara Pizza – Brooklyn, New York
Old school patience pays off here. Pies arrive glistening with olive oil, basil snipped fresh on top, and a crust that crackles then chews.
You taste the lineage in every bite and feel the neighborhood’s heartbeat.
Expect a light char, balanced sauce, and cheese that never bullies the dough. The slice folds perfectly without flopping.
If there is a wait, treat it like part of the ritual.
Bring cash, bring appetite, bring a friend for the square pie. You will leave scheming your return.
Some places define a standard others chase.
2. Pizzeria Bianco – Phoenix, Arizona
Chris Bianco’s pies are masterclasses in restraint. The dough is deeply flavored, light, and blistered, supporting toppings that feel tuned like a great song.
The Wiseguy and Margherita both show how balance can sing.
Tomatoes taste vivid, onions sweet, and fennel sausage whispers smoke. You will notice how clean the finish feels.
Each slice invites another, then another.
The room glows with warmth and purpose. Service nudges you toward the right choices without pressure.
This is pilgrimage-worthy pizza in the desert, no question.
3. Pepe in Grani – Caiazzo, Italy pop-up tours in the U.S.
When Franco Pepe brings his tours stateside, watch for lines. The dough structure, airy yet elastic, turns simple toppings into events.
Every bite feels engineered for clarity.
You will catch sweetness in the tomatoes and lift in the olive oil. Heat kisses the crust, finishing with delicate smoke.
It is pizza that teaches you to slow down.
Pop-ups sell out fast, so plan ahead. If you catch one, treat it like a master class.
You will talk about the texture for weeks.
4. Lou Malnati’s – Chicago, Illinois
This is the deep-dish benchmark for many. Buttery crust forms a sturdy wall, holding a lake of cheese and bright tomato sauce.
The sausage patty version delivers a savory, peppery hug.
The slice is a meal, so pace yourself. You will want a crisp salad alongside.
That contrast lets the richness truly shine.
Carry-out travels surprisingly well, ideal for sharing. Expect a gentle crunch followed by softness.
It is classic Chicago comfort, made for lingering conversations and leftovers.
5. Prince Street Pizza – New York, New York
Those thick squares with cupped pepperoni are pure joy. Edges crisp like caramelized cheese lace, while the center stays fluffy.
Sauce leans savory with a hint of sweetness.
Grab a Spicy Spring and let the little pepperoni cups crackle. The oil is part of the charm, not a flaw.
You will crave that texture contrast again.
Lines move fast, so decide early. Fold is optional, napkins are not.
A quintessential New York street bite with swagger to spare.
6. Pizzeria Mozza – Los Angeles, California
California produce meets disciplined dough here. The crust carries snap then chew, framing toppings that burst with seasonal brightness.
You will taste herbs, citrus, and delicate dairy in perfect proportion.
Order something simple to feel the technique. Then explore bolder combos that still respect balance.
Every pie feels composed, never cluttered.
Service and wine list elevate the night. Sit where you can watch the oven dance.
It is a refined pizza experience without losing soul.
7. Joe’s Pizza – New York, New York
Sometimes you just need the archetypal New York slice. Joe’s delivers heat, speed, and flavor with no fuss.
The crust bends without breaking, and the cheese-sauce ratio nails simplicity.
Stand at the counter and inhale that oregano-tinged steam. A fresh reheat hits the sweet spot of crisp and pliable.
You will finish the slice before realizing it.
Great for late nights or quick lunches. Order cheese first, then explore variations.
It is the city’s rhythm, sliced into triangles.
8. Anthony’s Coal Fired Pizza – Multiple Locations
Coal heat gives these pies a distinctive edge. Expect a firm, crisp base with char that stops just short of bitter.
Toppings lean classic, letting the bake shine.
You will appreciate the even melt and restrained sauce. Wings with onions are a sleeper hit, pairing well with the pizza’s smokiness.
Shareable, satisfying, straightforward.
Perfect when you want reliable flavor and texture. Ask for well-done if you like extra snap.
It is comfort with a coal-fired wink.
9. Frank Pepe Pizzeria Napoletana – New Haven, Connecticut
The white clam pie is legendary for good reason. Salty, garlicky, and briny, it crunches and then melts away.
The coal-fired crust carries char like a badge.
Skip heavy cheese and let the clams lead. A squeeze of lemon brightens everything.
You will finish slices startlingly fast.
The space hums with history and pride. Order a simple tomato pie too, for contrast.
New Haven style becomes addictive after one visit.
10. Sally’s Apizza – New Haven, Connecticut
Tomato sauce takes center stage at Sally’s. The pies land oblong with focused char and a gentle chew.
You will notice how the sauce layers acidity and sweetness.
Get the tomato pie with fresh mozz if you like balance. Crispy edges hide soft pockets of dough.
It feels handcrafted without fuss.
Lines can be long, but worth it. New Haven’s rivalry makes tasting both spots essential.
This one whispers, then lingers.
11. Lucali – Brooklyn, New York
Lucali is a mood as much as a meal. The pie is delicate, sauced lightly, and finished with basil confetti.
You taste harmony more than any single note.
Bring cash and patience. The ritual, from handwritten list to glowing pies, feels special.
Each slice stays crisp yet tender.
Add a calzone if you can share. Simplicity rules, and it works.
You leave feeling calm, full, and a little dazzled.
12. Apizza Scholls – Portland, Oregon
Precision drives these pies. The dough ferments into flavor, then bakes to crisp edges and a gentle chew.
Saucing is restrained, letting ingredients speak clearly.
Try the pepperoni or a seasonal special. You will notice clean finishes, never greasy overload.
The balance keeps bites lively.
Arrive early because whole pies are the move. The vibe is neighborly and warm.
It is Portland pizza with purpose and patience.
13. Flour + Water Pizzeria – San Francisco, California
Technique meets California produce in every slice. The dough brings gentle tang and crisp tenderness.
Toppings showcase seasonality without overloading the base.
Order a classic cheese to calibrate, then explore inventive combinations. You will taste clarity, not chaos.
The kitchen edits aggressively, which keeps flavors sharp.
Service feels polished but friendly. Grab a salad and soft serve to round things out.
It is a confident, modern pizzeria that respects tradition.
14. Roberta’s – Brooklyn, New York
Roberta’s made playfulness mainstream. The Bee Sting, with honey and chili, balances sweet heat on a blistered crust.
You get adventure without losing structure.
Cheese stretches just enough, sauce leans bright, and the honey glazes lightly. You will chase the edge char every time.
Funky, fun, and focused.
Great for groups who share. Grab breads and vegetables to start.
It is the slice of Brooklyn that started many trends.
15. Pizzarium – Washington, D.C.
Roman al taglio arrives by the rectangle here. The base is airy and crisp, supporting vibrant toppings in careful layers.
You can sample widely without overcommitting.
Think mortadella swirls, roasted vegetables, and seasonal surprises. The crumb stays light even under saucy builds.
You will appreciate the precision in hydration and bake.
Order by weight and mix flavors. It is perfect for lunch or a quick snack.
Casual, colorful, and quietly obsessive about dough.
16. Buddy’s Pizza – Detroit, Michigan
Detroit style means crunchy edges and a pillowy center. Buddy’s gives you that caramelized cheese crown with red racing stripes of sauce.
The contrast makes each bite pop.
The dough is light for the thickness, never leaden. Pepperoni in the corners is a smart move.
You will respect the engineering of pan, oil, and heat.
Great for groups and leftovers. Reheats beautifully in a skillet.
A regional icon that travels well in memory, too.
17. Emmy Squared – Multiple Cities
A modern spin on Detroit style, Emmy Squared brings playful toppings. Expect airy interiors with assertive crunch outside.
The spicy honey hits different in the best way.
Each square holds together without soggy bottoms. Cheese caramelizes into a savory lace at the pan’s edge.
You will want extra napkins but not regret it.
Pair with their burger if you dare. Share a couple pies to compare builds.
It is big-flavor pizza with personality.
18. Al Forno – Providence, Rhode Island
Grilled pizza at Al Forno feels elemental. The crust kisses flames and returns smoky, crisp, and tender.
Toppings are seasonal, arranged with painterly restraint.
You will notice lifted acidity and herbal freshness. Nothing feels heavy, even with richer additions.
The grill marks add character without bitterness.
Reservations help on busy nights. Share a salad and split a couple pies.
It is a Northeast classic that still feels fresh.
19. Varuni Napoli – Atlanta, Georgia
Neapolitan tradition lands with Southern hospitality. The cornicione puffs and spots beautifully, delivering soft chew and light smoke.
Toppings lean classic with excellent tomatoes and mozzarella.
The Margherita shows the craft best. Sauce is bright and measured, never soupy.
You will finish the pie while it is still steaming.
Friendly staff guide first-timers kindly. Sit near the oven to watch the action.
It is joyful pizza with roots and respect.
20. Pizza Jawn – Philadelphia, Pennsylvania
Pizza Jawn blends styles with confidence. The rim inflates like Neapolitan, while the base holds like New York.
Each pie eats clean, never soggy.
Toppings are thoughtful, from pepperoni curls to seasonal veggies. You will notice a gentle tang in the dough.
The bake lands precise and repeatable.
Preorders help because demand is wild. Grab a square pie for variety.
Philadelphia’s pizza scene feels extra exciting here.
