The search is over! After countless slices, heated debates, and maybe a few pizza-induced naps, we’ve finally unearthed the 15 Most Perfect Pizza Places in America. These are the holy grails of dough, sauce, and toppings.
But the pizza landscape is vast, and some spots deserve recognition for their sheer ingenuity. So, we are adding 5 more pizzerias that are so great they deserve a special slice of praise.
1. Frank Pepe Pizzeria Napoletana (New Haven, CT)
The white clam pie here changed American pizza forever. Opened in 1925, Frank Pepe’s coal-fired masterpieces feature thin, charred crusts that crack perfectly with each bite.
No tomato sauce on their signature pie – just fresh clams, garlic, olive oil, and a sprinkle of herbs. Lines form daily at this historic spot.
2. Pizzeria Bianco (Phoenix, AZ)
Chef Chris Bianco won America’s first pizza-focused James Beard Award. His wood-fired creations showcase simple ingredients transformed through perfect technique.
The Rosa – with red onion, Parmigiano Reggiano, rosemary and Arizona pistachios – represents his genius. Each pizza emerges from the oven with bubbling cheese and a perfectly blistered crust.
3. Di Fara Pizza (Brooklyn, NY)
Dom DeMarco hand-crafted every pizza here until his passing at age 85. His legendary attention to detail lives on through his family who continue his traditions.
Each pie receives a shower of three cheeses, fresh basil snipped with scissors, and olive oil drizzled from an old metal can. The waits are long but worth every minute.
4. Pequod’s Pizza (Chicago, IL)
Chicago deep dish gets a delicious upgrade with Pequod’s signature caramelized crust. Their pies feature a ring of blackened cheese around the edges that creates an irresistible crunch.
Beneath that famous crust lies layers of mozzarella, chunky tomato sauce, and toppings galore. Their two-inch-thick pizzas require a knife and fork to tackle properly.
5. Lucali (Brooklyn, NY)
Mark Iacono crafts pizza so good that Jay-Z and Beyoncé regularly wait hours for a table. No reservations accepted – just simple, perfect pies made in a candlelit space.
Thin-crust creation gets topped with fresh buffalo mozzarella and a secret sauce made from Italian tomatoes. Celebrities and locals alike agree: the wait for these 18-inch masterpieces is totally justified.
6. Buddy’s Pizza (Detroit, MI)
Detroit-style pizza was born here in 1946. Buddy’s rectangular pies feature a thick, airy crust that gets crispy thanks to blue steel pans originally used in automotive factories.
The signature move? Cheese spread all the way to the edges creates a caramelized border. Tomato sauce goes on top after baking.
7. Sally’s Apizza (New Haven, CT)
Founded in 1938, Sally’s coal-fired pies have created fierce loyalty among New Haven pizza lovers. Their tomato pie – sauce, no cheese – showcases the perfect balance of sweet and tangy flavors.
The thin crust emerges beautifully charred from ancient ovens. Former presidents, movie stars, and everyday folks all wait patiently in line for these legendary rectangular slices of heaven.
8. Pizzeria Mozza (Los Angeles, CA)
Celebrity chef Nancy Silverton revolutionized LA’s pizza scene with her sourdough crusts. Her collaborative effort with Mario Batali created an instant classic when it opened in 2006.
The squash blossom pizza topped with burrata creates devoted fans. Each pie features a puffy, chewy edge surrounding perfectly balanced toppings. Reservations remain hard to get even years after opening.
9. Santarpio’s Pizza (Boston, MA)
This East Boston institution began as a bakery in 1903. Their no-frills approach focuses on perfectly executed traditional pies in a working-class setting.
The cheese pizza with garlic showcases their simple philosophy. Locals know to order the off-menu lamb skewers as an appetizer. Cash only, attitude free of charge!
10. Apizza Scholls (Portland, OR)
Portland’s pizza king limits dough production to ensure quality never suffers. Their strict “no more than three toppings” rule prevents soggy crusts and maintains perfect texture.
The bacon bianca with caramelized onions draws particular praise. Owner Brian Spangler’s background as a baker shows in the exceptional crust. Arrive early – they close when the dough runs out.
11. John’s Of Bleecker Street (New York, NY)
Coal-fired pizza perfection since 1929. John’s refuses to sell slices – whole pies only – ensuring each customer gets the freshest possible experience.
The classic cheese pizza features a thin, crispy crust with slight char marks. No reservations, no slices, no exceptions – just legendary New York pizza.
12. Spacca Napoli (Chicago, IL)
Certified Neapolitan pizza in the heart of Chicago. Owner Jonathan Goldsmith trained in Naples and imported a wood-burning oven to ensure authenticity.
The Diavola with spicy salami highlights their perfect balance of chewy and crisp textures. A taste of Italy in the Midwest.
13. Totonno’s Pizzeria Napolitana (Brooklyn, NY)
Founded in 1924 by Antonio Totonno Pero, who learned pizza-making at Lombardi’s, America’s first pizzeria. Despite multiple fires, this Coney Island landmark keeps returning.
Their coal-fired oven produces perfectly charred thin crusts. Pizza features hand-crushed San Marzano tomatoes and fresh mozzarella. Simple, unchanged recipes is passed through generations.
14. Pizzeria Vetri (Philadelphia, PA)
Chef Marc Vetri brings fine dining precision to pizza. His Neapolitan-style crusts ferment for days, developing complex flavors before hitting the 650-degree wood oven.
The Rotolo – pizza dough rolled with mortadella, ricotta, and pistachio pesto – creates instant fans. Philadelphia’s pizza game reached new heights with Vetri’s arrival.
15. Coalfire (Chicago, IL)
Chicago’s answer to New York-style pizza arrives via 800-degree coal oven. The intense heat creates a lightly charred, crispy-yet-chewy crust unlike anything else in the Windy City.
Their whipped ricotta and honey pizza balances sweet and savory perfectly. Toppings remain intentionally simple to showcase the exceptional crust.
16. Tony’s Pizza Napoletana (San Francisco, CA)
World Pizza Champion Tony Gemignani offers thirteen different pizza styles under one roof. Each style cooks in its own specialized oven at the perfect temperature.
The award-winning Margherita limits production to 73 pies daily. Detroit-style, Sicilian, New York, and coal-fired options fill the extensive menu.
17. Razza Pizza Artigianale (Jersey City, NJ)
The New York Times declared this the best pizza in New York – despite being in New Jersey! Chef Dan Richer sources ingredients obsessively, including flour milled to his specifications.
The Project Hazelnut pizza features house-made hazelnut and vegetable romesco sauce. Butter from local grass-fed cows gets its own tasting option.
18. Roberta’s (Brooklyn, NY)
From hipster hangout to pizza empire, Roberta’s transformed a gritty Bushwick warehouse into pizza paradise. Their wood-fired creations blend Italian tradition with Brooklyn creativity.
The Famous Original combines mozzarella, caciocavallo cheese, oregano and chili. Unexpected toppings like speck and honey appear on seasonal specials.
19. Ken’s Artisan Pizza (Portland, OR)
Baker Ken Forkish applied bread-making techniques to pizza dough with spectacular results. His long-fermented crusts develop complex flavors before meeting the wood-fired oven.
The fennel sausage and onion pizza showcases his perfect balance of flavors. Ken’s cookbook taught thousands of home cooks to elevate their pizza game.
20. Scarr’s Pizza (New York, NY)
Owner Scarr Pimentel mills his own flour daily for uniquely flavorful dough. This Lower East Side slice joint combines old-school NYC pizza traditions with modern ingredient sourcing.
The pepperoni slice features cups that crisp perfectly, creating mini pools of delicious oil. Vintage wood paneling and 70s decor complete the experience.