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.
Hawaii: Flour & Barley
Whether you prefer traditional tomato or creamy garlic sauce, you can find both at Flour & Barley where the menu is split into rossa (red) and bianca (white). Of course, given your location, you should opt for the Aloha Pie—Maui gold pineapple, spam, mozzarella, chili, and smoked bacon—for a true Hawaiian pizza experience.
Idaho: The Wylder
While everyone else is jumping on the wood-fired pizza trend, the crew at The Wylder in Boise is sticking to the traditional gas-burning oven instead. The result? A sourdough crust that’s equal parts chewy and crispy without any charred edges. Enjoy the state’s spuds (along with rosemary, sage, and caramelized onion) with a Gem State of Mind pie. Here are the stories behind every state nickname.
There are few things more sinfully indulgent (but worth every bite) as Chicago’s deep dish pizza. And Giordano’s takes it one step further with their stuffed pizza. As if the mountain of dense dough, melted cheese, and chunky sauce couldn’t get more over-the-top, they fill the crust with ricotta cheese. Be right back, slipping into a food coma…
Indiana: Jockamo Upper Crust Pizza
Meat lovers rejoice! At Jockamo’s, you can indulge your carnivorous cravings with a pizza named after Indianapolis author Kurt Vonnegut’s famous book: Slaughterhouse Five. The crispy crust is loaded with pepperoni, sausage, ham, Italian beef, and bacon. And if you want to save on sodium, make your own version at home with these healthy swaps.
Iowa: Great Plains Sauce & Dough Co
Every good pizza starts with a cooked-to-perfection crust, and that’s exactly what Great Plains Sauce & Dough Co in Ames has specialized in since they opened in 1979. No matter which of the six crust styles you choose—Denver style, which is a thick whole wheat or Idaho style made with potato flour, for example—each is made fresh daily and hand-rolled per order. Don’t miss the coolest secret location in every state.
Kansas: Picasso’s Pizzeria
It wasn’t named Wichita’s Best Pizza six years in a row for nothing. The New York-style slices you get at Picasso’s are famous for more than their thin crust crunch—they’re also huge! Each floppy piece (cut from a massive 26-inch pie) requires two hands…one for folding in half, the other for wiping the sweet sauce dribbling down your chin.
You’ll definitely want to show up hungry for a meal at Impellizzeri’s, the restaurant that coined “Louisville Style” pizza. As soon as your pie is brought to the table, overflowing with cheese, cheese and, well, more cheese, you’ll understand exactly what that style entails—it’s essentially double layers of cheese and toppings. Yes, please. Don’t miss these 12 fast food “facts” that are actually false.
Louisiana: Pizza Domenica
There’s something about the bubbly, slightly-charred crust of the wood-fired pies at NOLA’s Pizza Domenica’s that makes our mouths water. Add upscale topping combos like fennel sausage and mortadella or summer squash and mascarpone and you have yourself a pizza fit for a king (or should we say “roi“).
Maine: OTTO Pizza
Not for the pizza purists among us, OTTO in Portland has made its mark along the East Coast pie trail with its creative toppings from three-cheese tortellini to pulled pork and mango. Feeling overwhelmed? You can’t go wrong with the one that started it all: the mashed potato, bacon, and scallion masterpiece.
Maryland: Joe Squared
Hipsters loved this Baltimore pizza joint before it was cool (aka before it was in Food Network Magazine and featured on Diners, Drive-Ins and Dives. Their pie of choice: the Flag Pizza designed to resemble the Italian flag with three tri-colored sections of red sauce, white garlic sauce, and a vibrant green pesto. Find out the surprising birthplaces of 20 of your all-time favorite foods.
Massachusetts: Area Four
“This is Real Food. From the Oven.” With a motto like that, you know this Cambridge mainstay doesn’t mess around with its pizzas. The proof is in the pudding—or should we say the dough. A4 uses a 15-year-old sourdough starter which rises for over 36 hours before being rolled and baked in a wood-burning oven for an airy yet crisp texture.
Michigan: Licari’s Sicilian Pizza Kitchen
Mama mia! This authentic Italian eatery in Grand Rapids uses a family-secret recipe straight from Sicily to make its dense, doughy pies namely their “Sfinciuni Pizze.” The half-sheet-pan sized pizza is what foodie’s dreams are made of with a sweet sauce and big chunks of aged Parmigiano Reggiano.
Minnesota: Mucci’s Italian
We’re strong believers that frying something always makes it taste better. And pizza is no exception. At Mucci’s in St. Paul, they deep fry their crust before baking so it’s crisp on the outside but chewy on the inside. As for toppings, sample the Beazy, named after the chef’s wife and complete with a special sauce, homemade meatballs, pecorino, and fresh ricotta.
Mississippi: Square Pizza
Your late-night menu just got a lot tastier thanks to this Oxford institution. Open until 1 a.m., Square Pizza serves a unique type of pizza—each pizza is baked not once, but twice, for extra crunch. And instead of the classic mozzarella, they use a mild provolone to satisfy any cheesy craving. These are the best bucket-list ideas for each of the 50 states.
Missouri: Pi Pizzeria
Former President Obama once proclaimed that Pi in St. Louis is his favorite spot to, well, chow down on a pie. Just one bite of either their deep dish or thin crust (both are delicious) and you’ll likely agree. The crust, dusted in cornmeal, is sturdy enough to hold the hearty helping of chunky sauce, cheese, and fresh veggies and herbs adorning each pizza. Try these 10 healthy—and delicious—ways to top a pizza.
Montana: Eugene’s Pizza
Since 1962, Eugene’s has long been the spot for Glasgow locals to gather for a nostalgic piece of pizza made with hand-tossed dough and only the best ingredients, according to the brothers who now own it. If you can’t get enough, you can take home a half-cooked pie to stick in the freezer for later.
Nebraska: Yia Yia’s Pizza and Beer
Pies and pints: That’s what Yia Yia’s in Lincoln does best. Pair one of the 400 beers with an “Around the World” pizza. Each variety represents a different region like the Francais featuring blue cheese and walnuts or the American covered in BBQ sauce and corn. Find out the best craft beer from every state.
Nevada: Pizza Rock
Who would you most trust to make the perfect piece of pizza? In Las Vegas, it would have to be at Pizza Rock, home of 11-time World Pizza Champion Tony Gemignani. His award-winning Margherita Pie covered in San Marzano tomatoes, fresh mozzarella, basil leaves, and a drizzle of olive oil is always in high demand—they only make 73 a day so first come, first served.
New Hampshire: Alley Cat
This hole in the wall joint in downtown Manchester has some of the best thin-crust pie you can get. They only serve a delicious cracker-thin crust. It’s perfect for late-night snacking or take out.
New Jersey: Brooklyn Square Pizza
Time to get a little saucy with this Jackson pizza joint’s best-seller. The Upside Down Square is a Sicilian-style pie, absolutely dripping with chunky tomato sauce atop a pillowy crust. Said sauce is a recipe passed down from the owner’s Italian grandmother and made with hand-crushed tomatoes for a blend that is not too sweet, not too sour. Check out these state gifts from every state.
New Mexico: Giovanni’s Pizza
When in Albuquerque, order “green chile pizza” at Giovanni’s. Your New York-style thin-crust pie will come with ricotta cheese, red onions, chicken, garlic, and, of course, the traditional Tex-Mex trimming: hatch green chiles.
New York: Grimaldi’s
Does pizza even exist outside of the Big Apple? A true Brooklynite would say “fuhgeddaboutit” and then swipe a pie from the counter at Grimaldi’s. A favorite of Frank Sinatra’s, their massive slices, cooked in a coal-fired oven, are best consumed like the locals with the “fold and hold” where you fold it in half and eat while you walk.
North Carolina: Lilly’s Pizza
Started by three musicians in the ’90s in Raleigh, Lilly’s is about as close to healthy pizza as you’ll get. They use all organic, fresh ingredients to make their pies and cater largely to the vegan and vegetarian crowds. Fill up on veggies like mushrooms, broccoli, tomatoes, onions, and more (all while savoring that classic pizza flavor) with the Mr. Green Jeans ‘za.
North Dakota: Blackbird Woodfire
Started by a former bread baker, Blackbird in Fargo has its dough-making down to a science. It’s made fresh every single day from North Dakota harvested wheat and milled flour and then ferments for 48 hours to enhance the flavors before being fired in the wood-burning oven all the way from Tuscany. Artisan pizza at its best. These are the hidden gems in each state.
Stuck right between the two pizza capitals of the United States (New York and Chicago), Crust has created its own “Cleveland style” pie blending the two styles for a thicker yet still crispy and light crust. Everything (yes, everything) is made from scratch each day so eat up and don’t leave the crust… they say it’s the best part!
Oklahoma: Empire Slice House
The pies at Empire Slice House in OKC are as funky and eclectic as the vintage pop art decor. Each baked in a 20-inch pan, you can choose from one of 13 daily specialties with out-of-the-ordinary names like Notorious P.I.G (it has an entire pound of pig on top!) or Figgy Stardust (pesto, mozzarella, baked ham, and figs). Find out the best-kept secret in every state.
Oregon: Sizzle Pie
Yes, vegan pizza exists. And the folks at Sizzle Pie in Portland like their plant-based pizza with a side of metal rock music (it’s kind of their thing). While you can get meaty, cheesy slices here, they’re well-loved by vegans for their wide selection of dairy-free pies—like the Vegan Angel of Doom featuring vegan mozzarella, jalapenos, pineapple, shaved almonds, and cilantro.
Pennsylvania: Earth Bread + Brewery
Are flatbreads the new pizza? The residents of Philadelphia might say yes, particularly after a meal at Earth Bread + Brewery. The sustainable brewpub serves what they consider “the best flatbreads on Earth” made from local ingredients and baked in a wood-fired oven. One of the most popular is the White+Black, a delicate white flatbread dotted with figs, bacon, and arugula.
Rhode Island: D. Palmieri’s Bakery
Forget sell by the slice. In Providence, it’s all about the strips. Pizza strips are rectangular pieces of dough spread with tangy tomato sauce and occasionally a sprinkle of grated cheese. Served cold (or at room temperature), this local specialty is a hit at D. Palmieri’s where they use a chewy focaccia bread dough as the base.
South Carolina: Village Idiot
It’s been keeping the Columbia late-night crowd well-fed for over 25 years and with deliciously greasy-but-not-too-greasy pizza, likely won’t be going anywhere anytime soon. The owners of Villiage Idiot have a sense of humor, too: check out the Freshman Fifteen pie served with extra cheese, generous piles of pepperoni and two sides of Ranch for dipping. This is the best ice cream shop in every state.
South Dakota: Dough Trader Pizza Company
Maybe it’s the crave-worthy crust that uses a 130-year-old sourdough starter that’s been passed down through generations. Or maybe it’s the unique topping combinations like the Jeffersonian, named after Thomas Jefferson and boasting pepperoni, sausage, beef, bacon, onions, olives, mushrooms and peppers. Regardless, this pizza place is a Spearfish, South Dakota staple.
People in Memphis sure do love their barbecue, so it only makes sense that they’d put it on a pizza, too. You can find these BBQ pies at numerous pizza joints but the original (and the best) is from Coletta’s. Think: a melty cheese pizza topped with smoked pulled pork and a generous drizzle of housemade barbecue sauce.
Texas: Big Lou’s Pizza
If you need proof that everything really is bigger in Texas (even the pizza), head on over to Big Lou’s in San Antonio where you can order, yes, a 42-inch pie. But if you aren’t ready to go big or go home, you can’t go wrong with their pepperoni pizza—the thin-sliced pepperoni gives just the right amount of crisp and the cheese-to-sauce ratio is on point.
Step inside Settebello in Salt Lake City and you’ll instantly be transported to the Italian countryside, surrounded by the aroma of tangy tomatoes and charred dough wafting from the wood-burning oven. Each of their traditional Neapolitan pies is made with the highest quality ingredients, many of them imported straight from Europe. Find out the best coffee shop in each state.
Just like Picasso’s artwork, Piecasso’s pizza is a true masterpiece. All of the ingredients are sourced locally from the Vermont Fresh Network, making the Stowe’s restaurant’s “Tree Hugger” pie one of the more popular options. Bite into a piping hot slice covered in fresh spinach, basil, garlic, tomatoes, red onion, and mozzarella cheese.
Virginia: Bottoms Up Pizza
This definitely is not your average takeout pizza in Richmond: The thick sourdough crust is a perfect base for the flavors of the Mid-Atlantic: sweet onions and lump fresh crabmeat seasoned with Old Bay. Warning: Portions at this pizza joint are massive so be prepared to take home leftovers!
Washington: Serious Pie
The East Coast might have its clam pie but in the Northwest, it’s all about the oyster pie. Take advantage of Seattle’s staple seafood with a slice from chef Tom Douglas’ eatery where the toppings are generous and the crust is one-of-a-kind: airy and bready with a sweet aroma. Find out the best free tourist attraction in each state.
West Virginia: Backyard Pizza and Raw Bar
If you haven’t eaten pizza for breakfast, you haven’t lived. It’s a tasty tradition that the chefs at Backyard Pizza in Huntington believe deserves to be celebrated. On their menu, you’ll find an array of “brunch pies” for your morning pick-me-up. Our top choice? The classic Bacon Egg and Cheese made with cheddar, scrambled eggs, bacon, and a maple syrup crust.
Wisconsin: Prohibition Bistro
Only one of two pizzerias in the state to meet the Associazione Vera Pizza Napoletana’s requirements for making Neopolitan pizza, Prohibition Bistro in Sheboygan is as authentic as it gets. Take a twist on the traditional though with their special corn pizza. It sounds odd but the sweetness of fresh corn balances the salty ham and mozzarella.
Wyoming: Pinky G’s Pizzeria
Fuel up after a day of skiing the slopes in Jackson Hole with an indulgent dinner at Pinky G‘s. There are plenty of creative concoctions to choose from (all are hand-tossed) but one crowd favorite is the Abe Froman named after the Sausage King of Chicago. Your pie will come with buffalo mozzarella, fresh basil and, of course, crumbles of spicy sausage. Find out the 27 things your pizza guy won’t tell you.