The Best Pizzeria in Every State
What makes one pizza better than another? Is it the perfect sauce-to-cheese ratio? Or the thinness or thickness of the crust? No matter what your pie preferences are, these are some of the best spots across the country to snag a slice of cheesy, saucy deliciousness.
Alabama: Slice Stone Pizza and Brew
Soul food is, well, the soul of the South. Three Birmingham brothers (and the founders of Slice) decided to apply that down-home cooking style to pizza with their aptly named “Soul Pie”—it’s topped with an irresistible sausage, black-eyed peas, turnip greens, red onion, and Pepperjack cheese. Still hungry? Check out the best all-you-can-eat buffet in your state.
Alaska: Moose’s Tooth
Who knew the best pizza in the United States was hiding in the last frontier? For numerous years, Moose’s Tooth in Anchorage has had the highest annual sales of any independent pizza place in the country. So you know it’s good but you can also bet you won’t be able to just walk right in so sip an icy beer from their brewery while you wait. We suggest one of these 19 brews every beer lover needs to try right now.
Arizona: Pizzeria Bianco
If you’re a true pizza enthusiast, you likely have heard of Chef Chris Bianco of Phoenix: he’s been touted as one of the best pizzaiolos (that’s Italian for “man who makes pizza”) of all time. A basic dough, some hand-crushed tomatoes, a sprinkling of shaved Parmigiano and a few fresh basil leaves are all it takes for him to work his magic.
Locals agree that Iriana’s is a Little Rock institution. But don’t just order a plain cheese pizza. Pile on some—or all—of your favorite toppings with their version of a supreme pizza (it’s actually called “Sweep the Floor”). It’s loaded with Canadian bacon, sausage, black olives, mushrooms, peppers, pepperoni, and onions. These 11 new crazy pizza toppings are impossible to resist.
California: Flour + Water
An aromatic artisan pizza in two minutes or less sounds too good to be true. But at San Francisco’s Flour + Water, that’s what you’ll get. The menu rotates seasonally so you never know what you’ll find but the delicate crust and robust flavors are always the same. The Funghi pizza with ramps, porcini, and nepitella is a solid go-to.
Colorado: Blue Pan Pizza
Detroit-style pizza—Blue Pan‘s specialty—is like the cooler younger cousin of New York-style that no one knows about. The trademark is the caramelized crust created by a blend of three different cheeses. And being in Denver, the Mile High City, means you have to try the Mountain Top pie featuring two different types of pepperoni, mushrooms, and fresh oregano. Check out the best-kept secret in every state.
Connecticut: Frank Pepe Pizzeria Napoletana
Clams are a delicacy along the Connecticut coastline, so it only makes sense to eat them with everything… including pizza. At Frank Pepe‘s in New Haven, (voted the #1 Pizza in America by The Daily Meal for three straight years), try the famous white clam pizza which includes freshly shucked littleneck clams, olive oil, garlic, and Pecorino Romano cheese. Clam pie also makes our list of the one food you need to try in every state.
Delaware: Grotto Pizza
The true marker of “Delaware style” pizza can only be found at the state’s most famous-pie making chain: Grotto’s signature swirl. Their flavorful tomato sauce (not too runny, not too thick but just right) is spooned on top of the melted cheese and spread into a spiral.
Florida: Steve’s Pizza
No frills or fancy ingredients here. At Steve’s Pizza in Miami, you’ll order at the counter, then head to a graffitied booth to await your slice of heaven. And heaven it is: Served on a paper plate, your New York-style piece of pie is just the right amount of greasy, gooey, cheesy, and saucy to satisfy any craving. Read for something sweet? Head to one of these best ice cream shops in every state.
Nestled in Atlanta’s Little Italia neighborhood, this pizza-lovers’ paradise has an almost cult following… and for good reason. Order the popular San Gennaro with three types of gooey cheeses, peppers, onions, and sweet sausage and salivate over the charred crust and generous toppings. There’s one catch, though: No modifications or build-your-own allowed.