The Best Pizza in Every State

Soul food is, well, the soul of the South. Three Birmingham brothers (and the founders of Slice Stone Pizza) decided to apply that down-home cooking style to pizza with their aptly named “Soul Pie”—a pie topped with irresistible sausage, black-eyed peas, turnip greens, red onion and Pepperjack cheese. They even have a take-home pizza kit, so you can make your own pie.

Who knew some of the best pizza in America was hiding in the last frontier? It’s not just about the rave reviews though: Moose’s Tooth in Anchorage has had the highest annual sales of any independent pizza place in the country for several years. The pie is so good that you might have to wait for a table, but fortunately, these pizza heroes have their own brewery on-site, so you can sip an icy craft beer while you wait.

If you’re a true pizza enthusiast, you’ve likely 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 Pizzeria Bianco magic.

Locals agree that Iriana’s is a Little Rock institution. But here’s a tip: 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 called “Sweep the Floor,” and it’s loaded with Canadian bacon, sausage, black olives, mushrooms, peppers, pepperoni and onions.

This Berkeley pizzeria dates back to 1985, when the owners of the Cheese Board cheese shop started making vegetarian pizzas using unusual cheeses, fresh ingredients and a thin, sourdough crust. More than 30 years later, the recipe remains the same, and Cheese Board Pizza is open for lunch and dinner Thursday through Saturday, accompanied by live music. The pizzas change regularly, so you’re never quite sure what you’ll get, but partially baked pizzas are available to take home for those days when the restaurant isn’t open.

Detroit-style pizza—Blue Pan‘s specialty—is like a cool cousin of the dominant New York–style (aka thin-crust) pizza. Lovers of food facts know that Detroit-style is a little thicker and sturdier, and it’s usually served cut into squares, not triangles. The trademark is the delicious caramelized crust, created by a blend of three different cheeses. Denver’s nickname is the Mile High City, which means you have to try the Mountain Top pie. It features two different types of pepperoni, mushrooms and fresh oregano.

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 No. 1 Pizza in America by The Daily Meal for several years straight), try the famous white clam pizza, which includes freshly shucked littleneck clams, olive oil, garlic and Pecorino Romano cheese.

The true marker of “Delaware-style” pizza—the signature swirl—can be found only at the state’s most famous pie-making chain, Grotto’s in Rehoboth Beach. Their flavorful tomato sauce (not too runny, not too thick) is spooned on top of the melted cheese and spread into a spiral. The best pizza place in Delaware also offers a gluten-free option in both traditional and Detroit-style.

No frills or fancy ingredients here. At Steve’s Pizza in Miami, you’ll order at the counter, then head to a graffiti-covered booth to await your slice of heaven. And heaven it is: Served on a paper plate, your New York–style pizza is just the right amount of greasy, gooey, cheesy and saucy to satisfy any craving. This Florida favorite offers all the deliciousness of New York pizza, with none of the winter.

Nestled in Atlanta‘s Little Italia neighborhood, this pizza-lover’s paradise has something approaching a cult following—and for good reason. Order the popular San Gennaro, with three types of gooey cheese, peppers, onions and sweet sausage, and salivate over the charred crust and generous toppings. Antico is definitely one of the best pizzas in America, but there’s a catch: no modifications or build-your-own allowed. What Antico says goes, but who can complain when it’s this good?

With two locations in Honolulu, J. Dolans is where locals flock for pizza and a beer. Choose from one of the classics (cheese, pepperoni, Margherita, white), the signatures (like the Boardwalk, described as an “East Coast vacation for your tastebuds,” with Italian sausage and roasted red pepper) or build your own custom pizza pie with up to four toppings. The Giacomo pie (sausage, pepperoni, salami and black olives) is known to be a local fave.

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 famous spuds (along with rosemary, sage and caramelized onion) on a white-sauce Gem State of Mind pie.

Some say it might as well be lasagna, but we say there’s nothing wrong with a pizza you have to eat with a knife and fork. However you feel about it, there are few things more sinfully indulgent (or worth every bite) than a Chicago deep-dish pizza. Chicago’s classic pizza spot, 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 with the best pizza in Illinois.

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. Not your pizza jam? Try any one of the restaurant’s signature pies (there are a lot to choose from), like the Cheese Louise, with cheddar, ricotta, Parmesan, mozzarella, smoked gouda, red onion and bacon.

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—from thick, whole-wheat Denver style to Idaho style, made with potato flour—each is made fresh daily and hand-rolled for each order. The toppings aren’t bad either.

It wasn’t named Wichita’s Best Pizza six years in a row for nothing. The New York–style slices 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. Eating a slice bigger than your face? That’s art in our book.

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 fast-food fact entails—it’s essentially double layers of cheese and toppings. Two pizzas in one pizza? Yes, please.

There’s something about the bubbly, slightly charred crust of the wood-fired pies at NOLA’s Pizza Domenica that makes our mouths water. The pizzas are all fired in a custom-made oven shipped right from Italy, nearly guaranteeing pizza perfection. Add upscale topping combos like fennel sausage and mortadella, or summer squash and mascarpone, and you have yourself a pizza fit for a king.

Perhaps 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. Is it lunch? Is it brunch? It’s pizza!

Frankly… Pizza is the brainchild of chef Frank Linn, who began cooking pizza with a mobile wood-burning brick oven business back in 2011. By 2014, the pizza had become so popular that he opened a brick-and-mortar restaurant in Kensington, where the pizza comes out of the oak-fired brick oven bubbling hot and with a signature charred crust. All the pies are personal pan size (around 11 to 12 inches), so it’s easy to grab a few and share with a crowd.

When you’re looking for the best pizza in America, a motto like “This is real food. From the oven” helps to point you in the right direction. As promised, this Cambridge mainstay doesn’t mess around with its pie. The proof is in the pudding—or should we say, the dough. Area Four uses a 15-year-old sourdough starter, left to rise for more than 36 hours before being rolled and baked in a wood-burning oven for an airy yet crisp texture.

Mama mia! This authentic Italian eatery in Grand Rapids uses a family-secret recipe straight from Sicily to make its dense, doughy pies. Order the “Sfinciuni Pizze”—a half-sheet-pan-sized pizza that foodie dreams are made of, with a sweet sauce and big chunks of aged Parmigiano Reggiano. BRB, looking up flights to Michigan …

This Minneapolis pizza joint is one of three delicious pizza restaurants under the helm of James Beard Award–winning chef Ann Kim. Guy Fieri loves it (it’s been featured on Diners, Drive-Ins and Dives), and many of the flavors reflect Kim’s Korean heritage, with pie toppings like Korean barbecue and daikon. We love the seasonal pies, like the Spring Allium: leek, garlic, spring onion, caramelized onion, four cheeses, olives and thyme.

Your late-night menu just got a lot tastier, thanks to this Oxford institution. Open till 1 a.m., Square Pizza serves a unique type of pie—each pizza is baked not once, but twice, for extra crunch. (If you’ve ever wondered how yesterday’s pizza tastes so much better after being reheated in the oven, consider this your answer.) And instead of the classic mozzarella, they use a mild provolone to satisfy your cheesy craving.

Nestled in the heart of St. Louis, Pizzeoli is a local favorite for authentic Neapolitan-style pizza. Each pie is cooked in the restaurant’s wood-burning oven, which delivers a charred crust that’s crisped to perfection. Be prepared for creative combinations (and names!) on this menu—from the Butterbird (house-made bourbon butter barbecue sauce, smoked gouda, smoked mozzarella, onion and chicken) to the Spamela Anderson (bechamel sauce, Little Fox “S.P.A.M,” smoked mozzerella, red onion, Parmesan, green onion and sweet chili sauce).

Since 1962, Eugene’s has been the spot for Glasgow locals to gather for nostalgic pizza made with hand-tossed dough and only the best ingredients, according to the brothers who now own it. Eugene’s is characterized by its huge list of ingredients available for a make-your-own ‘za (mandarin oranges, anyone?), but they have a seriously delicious Taco Pizza too. If you can’t get enough, you can take home a half-cooked pie to stick in the freezer for later.

Pies and pints: That’s what Yiayia’s in Lincoln does best. Pair one of their 400 (yes, 400!) craft beers with an International pizza. Each variety represents a different region, like the Francais, featuring blue cheese and walnuts, or the American, covered in barbecue sauce and corn. Want to try a whole bunch of flavors? You can get a couple of different slices to mix and match instead of getting a whole pie dedicated to one topping combo.

Who would you most trust to make the perfect piece of pizza? In Las Vegas, you’ll find him 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 make just 73 a day, and it’s first come, first served.

A hole-in-the-wall joint in downtown Manchester, Alley Cat has some of the best thin-crust pie you can get. They only serve a delicious cracker-thin crust, and it’s perfect for late-night snacking or takeout. The pizzeria has been voted best pizza in Manchester for 18 years straight, and each purrfect pie has a cute feline name—meat lovers will want to try the Tom Cat.

Time to get a little saucy with this Jackson pizza joint‘s bestseller, the Upside Down Square, 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’s not too sweet, not too sour and totally tasty.

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.

Does pizza even exist outside the Big Apple? A true Brooklynite would say “fuhgeddaboutit” and then swipe a pie from the counter at Grimaldi’s, the best pizza in New York. A favorite of Frank Sinatra’s, Grimaldi’s serves massive slices, cooked in a coal-fired oven and best consumed like the locals, with the “fold and hold” technique—that’s where you fold it in half and eat while you walk. If you can do that and hail a taxi at the same time, you’re a true New Yorker.

Started by three musicians in Raleigh in the ’90s, 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. Savor that classic pizza flavor and fill up on veggies including mushrooms, broccoli, tomatoes and onions with the Mr. Green Jeans ‘za.

Started by a former bread baker, Blackbird in Fargo has dough-making down to an art. It’s made fresh every day from North Dakota–harvested wheat and milled flour, then fermented for 48 hours to enhance the flavors before being fired in the wood-burning oven brought all the way from Tuscany. We’d call that artisan pizza at its best. For a bit of breakfast-for-dinner, try the Lumberjack: Béchamel cream sauce, mozzarella cheese, red onion and both smoked and Canadian bacon, topped with maple syrup and an egg cooked sunny-side-up.

With two locations—in North Canton and Sugar Creek—Park Street Pizza is as well known for its charitable endeavors as its delicious, seasonal, locally sourced pizza pies. Park Street Pizza partners with local farmers to top their pies and create other mouthwatering dishes on the menu, like the Rustic Chicken Pesto pizza (all-natural chicken, basil pesto, mozzarella, feta, Parmesan, tomatoes, red onion, hot mix relish). And when they aren’t in the kitchen, the owners and staff are giving back to their community, including delivering food to local homeless shelters and putting together pizza teams for charity 5Ks.

The New York–style pies at Empire Slice House in OKC are as funky and eclectic as the vintage pop-art decor. Each is baked in a 20-inch pan, and you can choose from one of 14 daily specials with out-of-the-ordinary names like Notorious P.I.G. (it has a pound of pig on top!) or Evil Empire (with serrano, poblano and jalapeño peppers plus spicy marinara and cherry pepper relish).

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, Sizzle is loved by vegans for its wide selection of dairy-free pies—like the Vegan Angel of Doom, featuring vegan mozzarella, jalapeños, pineapple, shaved almonds and cilantro. You know it’s a great pizza place when it has something for everyone.

If you’re looking for old-school pizza with a sweet kick, Angelo’s Pizzeria in Wilkes-Barre is the spot. There’s nothing fancy about Angelo’s—it’s housed in a tiny building with a very small parking lot out back—but you’d never know it by the waiting list for the joint’s signature sweet sauce pizza. Yes, you read that right, sweet sauce. Don’t knock it till you try it! Better yet, get a sweet sauce pie and a regular cheese pie and compare them for yourself.

Forget pizza by the slice. In Providence, it’s all about the strips. Pizza strips (also called party pizza) 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. It may sound strange to out-of-staters, but don’t knock it till you’ve tried it.

It’s been keeping the late-night college crowd well fed for more than 25 years, and after being voted best pizza in Columbia for the past three years, the Village Idiot likely won’t be going anywhere anytime soon. Try their Barnyard pizza, with Italian sausage, pepperoni, ham, mushroom, jalapeño, roasted red pepper and extra cheese.

Maybe it’s the crave-worthy crust, using a 130-year-old sourdough starter that’s been passed down through generations. Or maybe it’s the unique topping combinations and funny pizza names. Case in point, Dances with Goats: chicken, onion, plum tomatoes, garlic, Alfredo sauce, corn, artichoke and feta. No matter what, Dough Trader Pizza is a Spearfish staple. Just remember to bring cash, or expect to line up for the ATM.

Just outside of Knoxville, in Oak Ridge, you’ll find Big Ed’s. Although he passed away in 1998, Big Ed was famous for his high standards when it came to his pies, and the business (still run by family) continues to make their pizza dough, sauce and sausage fresh, according to Big Ed’s recipes. Inside, you’ll also find some of the original booths for Service Drug Store, the business that inhabited the space before Big Ed’s Pizza, and customers can watch pizza being made from what used to be Service Drug’s lunch counter.

If you need proof that everything really is bigger in Texas, head over to Big Lou’s in San Antonio, where you can order, yes, a 42-inch pie. That’s as big as the table! 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.

In a nod to the spot’s artistic namesake, Piecasso’s pizza is a true masterpiece. All the ingredients are sourced locally from the Vermont Fresh Network, making this Stowe parlor’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. Pablo would approve.

This Richmond spot is definitely not serving your average take-out pizza. The thick sourdough crust is a perfect base for the flavors of the Mid-Atlantic, like the Chesapeake pie, featuring sweet onions and lump fresh crabmeat seasoned with Old Bay. Warning: Portions at this joint are massive, so be prepared to take home leftovers!

Take advantage of Seattle’s food scene with a slice from chef Tom Douglas’s Serious Pie, where the toppings are generous and the crust is one-of-a-kind: airy and bready, with a sweet aroma. Pies are made in a 600-degree, stone-encased wood-burning oven, and you can order pizza with toppings ranging from Yukon potatoes to chanterelle mushrooms.

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 meal. Our top choice: the classic Bacon Egg and Cheese, made with cheddar, scrambled eggs, bacon and a maple syrup crust. That’s right, a maple syrup crust.

One of only two pizzerias in the state to meet the Associazione Vera Pizza Napoletana’s requirements for making Neapolitan pizza, Harry’s Prohibition Bistro in Sheboygan is as authentic as it gets. Try a twist on the traditional with their special corn pizza. It may sound odd, but the sweetness of fresh corn balances the salty ham and mozzarella perfectly.

Fuel up after a day on the slopes in Jackson Hole with an indulgent dinner at Pinky G’s. There are plenty of creative concoctions to choose from (and 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. If it’s good enough for Guy Fieri, it’s good enough for us!

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