These Are Hands Down The Best Pizza Places In America
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These Are Hands Down The Best Pizza Places In America


Pizza. There are so many different types and flavors,
from thin crust to deep dish, pizza should be its own food group. No matter your preference, the pizzerias on
this list are known for making some of the best pizza in the country. Be prepared to drool! Frank Pepe came to America from Italy in 1909 when he was just 16 years old. He opened a bakery in 1925 in New Haven, Connecticut,
and 12 years later, expanded it to a pizzeria. Today, his grandson Gary Bimonte runs Frank
Pepe, widely known as the best pizza joint in New Haven, and, according to The Daily
Meal, the best pizza place in the country. The family has expanded their pizzeria to
eight locations, all in the Northeast. They still use the same pizza dough recipe
after over 90 years, and their sausage recipe is 45 years old. But they’re best known for their clam pie,
made from fresh littleneck clams, garlic, olive oil, and Parmesan cheese. “We shuck our clams daily and uh, you know
like I said we use only top quality ingredients” When asked why people still line up to get
pizza there, owner Bimonte told Eater: “…we offer the best product, the best-quality
product we can — because that’s the way my grandfather did it. We don’t cut any corners.” To get to Di Fara Pizza, you have to travel deep into Brooklyn, changing trains at least
twice, and then wait, possibly for hours, while owner Dom DeMarco painstakingly makes
each pizza himself. But it’s well worth the wait, and the high
price tag of $5 for a plain slice of cheese and around $30 a pie. DeMarco opened Di Fara in 1965, and has been
making each pie by hand ever since. He uses only the freshest ingredients, including
tomatoes, mozzarella, and Parmesan cheese shipped in from Italy. DeMarco told The New York Times:
“Nobody taught me to make the pizza. You gotta pick it up for yourself. All of these 40 years, I keep experimenting.” Chris Bianco moved from New York to Phoenix and opened his pizzeria in 1987, to the delight
of locals. Bianco won the regional James Beard Award
in 2003 for his Italian inspired pies topped with smoked cheese and other delectable ingredients. By 2006, you had to wait over an hour to get
a taste of Bianco’s legendary pizza. Bianco has since opened several other locations,
all worth visiting and better than pretty much any other pie you can get your hands
on. Especially in Arizona. “I’m in love. I’m having a relationship with my pizza.” In 2006, former pastry chef Nancy Silverton planned to open a restaurant in LA, and the
space she found happened to have a pizzeria attached to it. Within months, Pizzeria Mozza had become wildly
popular. Silverton is known for her incredible dough,
which is denser than typical Italian pizza dough. She lets it sit for 36 hours before baking
it in an Italian oven at 700 degrees for four minutes. The result is an airy, chewy, and bubbly pizza
crust. “Who ordered the double cheese and sausage?” Lou Malnati opened his now famous Chicago pizzeria in Lincolnwood in 1971. To this day, extra care is taken in picking
the perfect ingredients that make this pizza an award-winning standout. The hugely popular pizza has a thick, deep
crust and you can order it in a number of varieties, including gluten-free and the much
loved butter crust. The pizza is topped with a mixture of mozzarella,
Romano, and cheddar cheese, covered with toppings, and then finished off with Malnati’s chunky,
sweet tomato sauce. There are now over 30 locations throughout
the Chicago area, and you can even get a Lou Malnati pizza delivered to you anywhere in
the U.S. “Pizza time!” Al Forno is the birthplace of grilled pizza
and was opened by Johanne Killeen and her late husband George Germon, in 1980. Germon reportedly got the idea to make grilled
pizza after hearing someone rave about the grilled pizza they’d eaten in Florence. The idea of grilled pizza stuck with Germon
(even though the storyteller had actually meant to say “wood-fired pizza”), and when
he and Killeen experimented with putting pizza on the grill, they loved the results. The pair won James Beard awards in 1993 for
best chefs in the Northeast for their grilled pizza. The best part about the pizza? Germon told Eater in 2014:
“When the crust explodes and the inside is pully and chewy. There’s a real magic.” Mark Iacono opened Lucali in Brooklyn in 2006. At the time, he’d never made a pizza. At Lucali, the pizza comes by the pie only. Iacono makes the pies by hand, spreads tomato
sauce on top, and then rhythmically adds two types of mozzarella — low moisture and buffalo
mozzarella. After sliding the pie out of the oven, he
tops it with a liberal serving of basil. Unlike most pizza restaurants, Lucali offers
upscale ambiance. So upscale, in fact, Jay Z and Beyonce skipped
the Grammys to go here in 2012. Pizza that good should be a crime. “You make this pizza?” At Roberta’s, you won’t find cloth napkins or comfortable seating. What you will find is an incredible pizza. Over the years, it’s grown from a mere warehouse
that served amazing pizza to an entire block compound, complete with its own garden and
bakery. The Bee Sting is their most famous pizza. Its slightly charred Italian-style crust is
topped with tomato, mozzarella, sopressata, chili, and honey. Pull up a chair next to the hipsters and order
one for yourself. Detroit style pizza is kind of like New York Style Sicilian — square with a thick crust,
but smaller. Order a couple more so you have more corner
pieces to enjoy! One of the best places to grab a slice is
Buddy’s Pizza. The original Buddy’s opened as a speakeasy
in the 1930s. They added pizza to their menu in 1946 and
have been serving delicious Detroit style pies ever since. The toppings are mainly meat, but you can
also go healthy with a gluten-free crust and toppings like kale and artichoke. Unlike a lot of trendy pizzerias, the pizza
here is cheap at just $10 for a small cheese, and the atmosphere exudes Midwestern warmth. In the same space in Birmingham where postal workers once sold stamps, you can now gobble
down a delicious Italian style pie. Post Office Pies was opened by John Hall,
an Alabama native who spent time in New York and was inspired to open a New York style
pizzeria in his home state. They keep their menu simple so they can focus
on what they do best — make pizza. Hall told Pizza Today:
“We have a small menu and there’s no smoke and mirrors. All of the hard work we put into the pizza,
we want to showcase that.” Thanks for watching! Click the Mashed icon to subscribe to our
YouTube channel. Plus check out all this cool stuff we know
you’ll love, too!

About Earl Carter

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100 thoughts on “These Are Hands Down The Best Pizza Places In America

  1. $5 a slice, $30 for a pie cause he uses the freshest of ingredients. How does a can of tomatoes qualify as the freshest?

  2. i know food tastes are subjective, but I have traveled all over America and also a lot of other countries and tried the local pizza. NOTHING compares to Brooklyn pizza.

  3. Dear mashed you have to open your mind to more then the coastal city's … The here in Bismarck ND it's only A And B pizza that haa stood the test of time . Kinda sad you only chosen from major metropolitan city's … Open your mind try to venture out of New York and LA or Chicago and tell people about the real heart of America cuz you missed alot and that's not all American has to offer .. stupid over priced pizza places that probably paid you to air this..

  4. i've been eating Buddy's pizza for almost 50 years and it is the best pizza on the planet! the picture is of the original restaurant that is located at 6 mile and conant in Detroit. for a long time it was the only one as the owner wasn't interested in expanding. recently there are new owners and they are expanding. they have a great antipasto salad and friendly staff, my niece works at a new one. i live south of Grand Rapids where they finally opened one earlier this year. i drive 78 miles round trip. if you're going for lunch go early as it fills up quickly. https://www.buddyspizza.com/all-locations/

  5. How could mention Pepe's from New Haven and not mention Sally's? They're about 100 ft from each other and are usually included in the same pizza discussion.

  6. im sorry but how the fk is 10 bucks for a small cheese pizza cheap? what the fuck? a pizza that costs a dollar to make give or take, 10 bucks, like….. fuckin what the fuck.

  7. Hmmm, Buddy's in Detroit looks familiar! I think I ate lunch there a few times back in 78 & 79 when I worked for Chrysler in Highland Park, MI.

  8. Best cheese only pizza I ever tasted in America is in Bethel Pennsylvania exit 16 off the I-78. It's so damn great I stop everytime passing through. J&S Italian Restaurant. I tell them everytime. Your #1. #2 is Frank's Pizza 23rd street and Lexington Manhattan NYC.
    Lactose intolerance eating pizz is brutal for me, so to be able to eat their entire pie without issues FANTASTIC

  9. Mexican=More flavors.. and dont forget TOMATOES ARE ORIGINALLY FROM
    MEXICO TOO. Spanish Spagueti is with salsa tomatoes.. Anything with
    tomatoes in Italian cuisine.. WAS DONE FIRST IN MEXICO. So it is
    Mexican.. Mexican style Pizza (with tomatoes).. Pizza is Greek anyway,
    and pasta too. Chinese had pasta too before Italy. Italy modifies things
    and call them totally Italian, which is a lie

  10. Mexican=More flavors.. and dont forget TOMATOES ARE ORIGINALLY FROM
    MEXICO TOO. Spanish Spagueti is with salsa tomatoes.. Anything with
    tomatoes in Italian cuisine.. WAS DONE FIRST IN MEXICO. So it is
    Mexican.. Mexican style Pizza (with tomatoes).. Pizza is Greek anyway,
    and pasta too. Chinese had pasta too before Italy. Italy modifies things
    and call them totally Italian, which is a lie

  11. Ok hold the fuck up , you’re tryna tell me , that neither dominos, pap john OR PIZZA HUT (my favorite) are not on this list, U MUST BE OUTA UR MIND MAN

  12. Lou Malnati doesn't deserve to be on the list. I ordered two pizzas from them and have never been more disappointed. I make better pizza than they do. Pappa John's makes better pizza. I learned through experience these eateries are never as good as these lists say they are.

  13. I know I know shouldn't say this but come they can't a very good low fat thin crust aaah I'm being a but head.also what about low fat vagen pizza puffs haha thing is i love to eat I'd be 230 lbs again

  14. These people forgot to stop in Youngstown. We have Wedgewood pizza, Francesco's, Cocca's, Inner circle, Ianazone's, pizza works and many others. I traveled around the country for many years as an over the road truck driver trying many different pizzas. I always look forward to going home to the best pizza. We have the famous Brier Hill pizza made with marinara sauce, or Sunday sauce with sliced green peppers and romano cheese. The area has many Itialian immigrants and many pizza shops and Itilian restaurant/bars. You can get very good pizza, flatbreads, calamari, and homemade wedding soup at most of them. DeVilla's in Struthers has a pizza called the Angelo that has white sauce ( oil, fresh Itilian herbs, and sauted garlic ) with itilian greens, grilled chicken and mozzarella. Wedgewood pizza in Austintown has legendary pizza, the owner Fernando who is over 80 still works in the kitchen every day. Youngstown pizza has to be on this list!

  15. Sal's in Cooperstown, NY, has awesome pizza and garlic knots. I go to Cooperstown to umpire baseball and eat at Sal's. ❤✝🇺🇸

  16. 30 bucks for a pie, really I can get three of the best pizza pies for24$ he might as well be robbing people. All fresh and delish.

  17. Some of these have expanded into chains, even small chains will stop caring when they delegate to managers. The best pizza shop is the one on it's own ran by one person, they will care about you coming back.

  18. Fake news! Chicago deep dish is for tourists. Chicago has the best flat cut tavern style! I travel a lot, NY is good , had some great pizza in Seattle.
    But nobody tops my Chi town!

  19. As a pizza connoisseur that has trucked the entire country and has been to every single place on this list except Al Forno in Providence…
    If it's not in Manhattan, Queens, Bronx, Brooklyn, Staten Island, Westchester, Rockland, Long island, Connecticut shoreline, New Haven, Boston, Northern New Jersey, Jersey Shore or Chicago…. its shit. These aforementioned places look down, not up. Everywhere else with the exception of Detroit and St. Louis is imitation and sub par. Sure their can be gimmicky places, sure it may taste ok or it may taste good… but the North East and Chicago is where pizza, deep dish and apizza will always be at its best.

  20. Very nice! I am from the NYC area, but live outside of Chicago. I am partial to thin crust. Garabaldis in Arlington Heights and Hoffman Estates is New Haven style pizza. I spoke with the founder who informed me. I also like New York Slices in Highland Park. Pretty authentic.
    Chicago style, Pizzare Uno invented it. I think Lou Malnati worked there. I worked with a guy who's sons were on the wall at LM Buffalo Grove. They had frozen a pizza and brought it to Tell Aviv! Now they ship them word wide!

  21. There ain't no way I'm going 2 no hipster hippie pizza restaurant filled with a bunch of candy ass millennials👎👎👎

  22. I went to a wedding in St. Louis and was blown away by IMO'S pizza. It is the original St. Louis Style pizza they say. I say incredible.

  23. You should have included Stella's Pizza in Philadelphia PA they have great wood fired oven margarita pizza …awesome!!!

  24. As a resident of Chicago, I find Malnati's to be at the lower end of my favorite local chains. What kills it for me is the damn sauce. It's far too sweet.

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