Best Pizza Places In America

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Pizza should be its own food group. There are so many different types and flavors, from thin crust to deep dish. The pizzerias on this list are known for making some of the best pizza in the country. Be prepared to drool!

Frank Pepe, originally from the Italian town of Maiori, came to America in 1909 when he was just 16 years old. He opened a bakery in 1925 in New Haven, and 12 years later, expanded it to a pizzeria.

Today, his grandson Gary Bimonte runs Frank Pepe Pizzeria Napoletana, 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.

When asked why people still line up to get pizza there, 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 Domenico DeMarco painstakingly makes each pizza himself. But it's well worth the wait, and the high price tag (it's $5 for a plain slice of cheese and $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."

You're probably scratching your head right about now, wondering if one of the best pizzerias in the country could really be in Phoenix. The answer is a resounding yes.

Chris Bianco, a Bronx transplant, opened his pizzeria in 1987, to the delight of the locals. Bianco won the regional James Beard Award in 2003 for his misshapen, 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. There was no take out and no reservations allowed.

Bianco has since opened four other locations, all in Arizona, and all worth visiting. Now you don't have to wait for hours. Unfortunately, your pizza won't be made by Bianco himself, but it will still be better than pretty much any other pie you can get your hands on. Especially in Arizona.

In 2006, Nancy Silverton planned to open a restaurant in LA, and the space she found happened to have a pizzeria attached to it. So she added a pizzeria to her plans. Within months, Pizzeria Mozza had become wildly popular. It's now an LA staple, and has even been featured on SNL.

Silverton, a former pastry chef, is known for her incredible dough. She lets the dough, which is denser than typical Italian pizza dough, 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. She tops it with ingredients like squash blossoms and fennel sausage.

If you go to Pizzeria Mozza, try to save room for dessert. Silverton's butterscotch pudding is supposed to be amazing, too.

Lou Malnati's father, Rudy Malnati Sr., played a part in the invention of deep dish pizza, and his son Lou followed in his footsteps, opening his now famous Chicago pizzeria in Lincolnwood in 1971.

The deep dish pizza here has a thick, deep crust. You can order it in a number of varieties, including gluten-free and the much loved butter crust. The crust is topped with a mixture of mozzarella, Romano, and cheddar cheese, covered with toppings, and then topped with Malnati's sauce, a chunky, sweet tomato sauce.

There are now over 30 locations throughout the Chicago area, and if you don't live in the area, you can even get a Lou Malnati pizza delivered to you anywhere in the U.S.

Al Forno, the birthplace of grilled pizza, was opened by husband and wife, Johanne Killeen and George Germon, in 1980. They initially wanted to keep it a lunch-only restaurant so they could work on their art for the rest of the day. Alas, it was not to be. The restaurant soon became famous for their grilled pizza, and they switched to serving dinner soon thereafter.

Supposedly Germon got the idea to make grilled pizza after hearing someone rave about the grilled pizza he'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 — a crisp, chewy crust with grill marks.

Germon told Eater, "When the crust explodes and the inside is pully and chewy. There's a real magic."

Mark Iacono is one of the more unlikely pizzeria owners on this list. He's never even been to Italy. He opened Lucali in Brooklyn in 2006. At the time, he'd never made a pizza. Unlike most pizza restaurants, Lucali offers upscale ambiance. In fact, men come here to propose, and Jay Z and Beyonce skipped the Grammys to go here in 2012.

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.

Roberta's, opened in 2008 in Bushwick, is a clear contrast to Lucali's. You won't find cloth napkins or comfortable seating here. 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. They've expanded their menu to include more than just pizza, but the pizza still brings in customers from all walks of life.  

Their 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 hobos and order one for yourself.

Have you ever heard of Detroit style pizza? It's kind of like New York Style Sicilian — square, and with thick crust. But the pizzas here are smaller, so there are more corner pieces to enjoy. One of the best places to grab a slice is Buddy's Pizza in Detroit.

The original Buddy's opened as, of all things, a speakeasy, in the 1930s. They added pizza to their menu in 1946 and have been serving delicious Detroit style pies ever since. If you're not into square pizza, you can order thin crust here, too. 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 the more trendy pizzerias, the pizza here is cheap (it's $10 for a small cheese pizza) and the atmosphere exudes Midwestern warmth.

In the same space in Birmingham where postal workers once sold stamps, you can now watch pizza dough being made and gobble down a delicious Italian style pie.  Post Office Pies was opened in 2014 by John Hall, an Alabama native who had 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."

They make everything from scratch, including some of their cheeses, and peel thousands of cherry tomatoes a day. Their focus on making a limited variety of items well has definitely paid off — they've already opened another location in Tuscaloosa.

It's no surprise to see more than one Chicago pizzeria on this list. You may have even heard of this one if you are a fan of "The Bear." According to many, the best pizza place in Illinois is Pequod's, which got its start in the early 1970s at its Morton Grove location, and quickly developed a loyal following of locals. The restaurant grew following an ownership change in 1986, and another location opened in Chicago's Lincoln Park neighborhood in 1992.

This pizzeria can certainly back up its claim to be the best — Peqoud's was recently ranked as the top pizza spot in the United States by Yelp. Pequod's offers a take on traditional Chicago deep-dish pizza that management calls "pan pizza." The uniqueness comes from its caramelized crust that is covered to the edges with cheese. Popular toppings include sausage or pepperoni, but there are plenty of other options to choose from, including Chicago's classic giardiniera. If deep-dish isn't your style, Pequod's also offers thin crust pizzas.

The ambience of both Pequod's eateries also contributes to the dining experience, as reviewers mention its superb, attentive staff and cozy atmosphere. You may have to wait a while for your pizza, because they are cooked to order — but diners say this pizza is worth the wait, though it might be a good idea to place your order immediately after being seated. You can also make reservations for a more efficient visit.

Outta Sight started out as a pop-up pizzeria in 2020 during the COVID-19 pandemic. The team then opened up a permanent location in 2022 in San Francisco's Tenderloin neighborhood, before recently expanding to another spot in Chinatown.

Each location has its specialties. The Tenderloin site on Larkin Street is a full-service restaurant with tables for enjoying slices or sandwiches prepared on homemade bread. The Chinatown shop is set up as more of a takeout establishment. Outta Sight's pizzas have a distinct crust that enhances each pie's taste and texture. While the dough is made with conventional yeast, it's fermented similarly to sourdough, resulting in crispy bites with sophisticated flavor. While Outta Sight offers traditional pizza toppings, check out the more experimental options like tandoori chicken, vegan burrata, and shiitake mushrooms.

The pizzeria's vibe is also worth mentioning. Outta Sight gets great reviews from locals, who appreciate its dedication to utilizing ingredients that reflect the city's diverse culture. At either location, you can expect a fun atmosphere decorated with quirky collectibles and boom boxes, and enjoy friendly service. Gluten-free pizza is also available at Outta Sight, but it must be ordered a day in advance.

The owner of Lovely's Fifty Fifty, Sarah Minnick, is something of a culinary star. She was featured in an episode of "Chef's Table: Pizza," and named as a semifinalist in 2024 for Outstanding Chef by the James Beard Foundation. She is an artist as well as a chef, so you can expect delicious pizza that is (almost) too beautiful to eat. The family-owned shop opened in 2010 and currently has no expansion plans, according to Minnick, who tells Mashed.com in an exclusive interview that she and her sister have made Lovely's Fifty Fifty their second home. It exclusively sources its produce from Oregon farms, keeping its pizza super seasonal with toppings like fresh rainbow chard, flowers, and foraged wild mushrooms. The West Coast farmer's market-style, whole-grain sourdough crust comes from the naturally leavened dough that is organic and includes 35% of Oregon-grown grains.

Like the pizza itself, you can also expect a more elevated dining experience than a hole-in-the-wall pizza place. Customers say it is perfect for a night out with good food and a mellow and homey atmosphere. You can also find a curated wine list and robust menu with salads, seasonal appetizers, and homemade ice cream with a seasonal touch like infused flowers and herbs.

Another pizza place to add to a thin-crust aficionado's list is Cucina urbana in San Diego — a Neapolitan-style pizzeria that is Michelin-recognized. The Yelp Elite crew agrees, as it ranked as one of the top pizza spots in 2024. The pizza is described as having a California/Italian flair on traditional pies like the Pepperoni, which has Calabrian chili, ricotta, and is drizzled with hot honey. Seasonal ingredients like figs are also incorporated into its pie offerings, as well as sausage, burrata, white anchovy, and housemade mozzarella. The restaurant is committed to sustainable and local farming, and that is reflected in the menu with organic offerings. As for the pizza, Cucina urbana's secret is in the dough. The general manager tells Yelp that the dough is made each morning, then coated in olive oil to proof. Once a pizza is ordered, the dough is hand-stretched before being cooked in a brick oven on the spot.

Not only is Cucina urbana known for pizza, but also for its extensive wine list. The restaurant describes itself as a wine shop inside of a restaurant, offering wine for retail prices. If you're looking to diversify your dinner from pizza, other diners have raved about appetizers like the tempura fried squash blossom and housemade pasta dishes. Whether you order pizza or not, you can expect a festive environment where locals love to dine. Gaze upon the open kitchen or dine alfresco on the patio.

Another New York City must-try is Scarr's Pizza, ranked number two on Time Out's 19 best pizzas in the world. Scarr's has such a following that its own cookbook was released in March 2025. Scarr's is the place to go for a classic slice of cheese pizza for a great price. The restaurant is known for its perfect crust, and is praised by critics for its ability to hold toppings while still folding easily for one-handed eating. Scarr's was opened as a healthy alternative on the New York pizza scene, and owner, Scarr Pimentel, mills the grain for the base dough himself. The ingredients are also all organic, and there is a portion of the menu that offers plant-based and vegan items. Another popular pie to try is the Hotboi, a pepperoni and jalapeño combination topped with extra hot honey. The menu also has select square pizzas for dine-in, including the Hotboi and DJ Clark Kent (with chicken sausage).

Scarr's first opened on the Chinatown/Lower East Side border in 2016. The new location (across the street from the previous one) isn't the late '70s classic pizza shop vibe of its old location, but it still keeps a retro feel with its video game consoles and booths. You may find a long line wrapped around the block for a slice at the counter, but you can also make a reservation and sit down in the full-service restaurant.

For those who love New York-style pizza and find themselves in Florida, this Miami spot is for you. Eleventh Street Pizza is praised by reviewers for being the closest to the Big Apple that they could find in Miami. This comes as no surprise, as this is the brainchild of a "born-and-bred New Yorker with elevated dining experience." This downtown Miami pizza spot also grabbed a 14th ranking on Time Out's 19 best pizzas in the world. Here you can find local, organic ingredients and pizza sold by the pie and the slice. Like many good pizzas, the sourdough starter is the key to the crust, and Eleventh Street's has been proofed for more than seven years. The Pepperoni and Hot Honey pizza features tomatoes, mozzarella, pepperoni, roasted red onion, Calabrian chili paste, and honey on thick Sicilian squares. Diners say that while the classic options are solid, the limited edition, creative offerings like the Shakshouka pizza are definitely worth trying. If you need a salad to go with your pizza, the spicy Caesar is a local favorite.

The vibe is casual with outdoor seating, and reviewers say the staff are friendly. Eleventh Street Pizza is also open late with counter service, making it the perfect stop for a late-night snack. It also has a Kendall/Dadeland location that isn't open quite as late as the downtown shop, but serves slices.

Another Michelin-recommended pizza spot in Los Angeles is Pizzeria Sei, a husband and wife business that has been around since 2022. Here you will find individual pies with a Japanese flair. Called Tokyo-style, the pizza is a merge between Japanese and Neapolitan and is seared in a wood-fired brick oven. The crust is unique in its chewy texture of the mochi, but also has the "trademark puffy pinch." Pizzeria Sei's menu is small, offering seven different pies from a single wood-fired oven. The traditional red sauce options, like the Margherita Special, are big hits. Diners also rave about the white pies like the Bismarck, which includes prosciutto, cheese, and is topped with a poached egg. The more adventurous can enjoy the Mala Lamb pie. But if you want more than pizza, try the burrata in olive oil and tricolore salad.

Its Pico-Robertson location is described as a minimalist atmosphere with serene vibes (the owners describe it as "humble"). You also get the privilege of watching the chefs at work from select counter seats or from a few additional dining tables. Reservations are accepted, and takeout is always an option to get your pizza fix.

This New York City pizzeria has received numerous accolades over the years, including being named the number one pizza in the world in 2024 by 50 Top Pizza. The most recent Lower East Side location opened in 2022, but Una Pizza Napoletana has been in the pizza game since its first location opened in Point Pleasant Beach, New Jersey, in 1996. Una Pizza Napoletana has had locations in Manhattan's East Village, San Francisco, the Lower East Side, and New Jersey's Atlantic Highlands before opening its current space.

The Neapolitan-style pizzas at Una Pizza Napoletana stay true to tradition, with very limited toppings focused on the highest quality of Buffalo mozzarella, pecorino Romano, and sweet San Marzano tomatoes. The dough is naturally leavened and cooked in a wood-burning oven to yield what Michelin Gourmand describes as "glorious ... fluffy edges" and "papery crusts." Diners love pizza pioneer Anthony Mangieri's classic pizzas like the Margherita and Cosacca pizza, and there is always a special that rotates weekly. A small list of toppings, like grated Parmigiano-Reggiano, hot peppers, anchovies, and pepperoni, is available. Finish off your meal with freshly made daily ice cream or fruit sorbet. Reservations are tough to come by due to its popularity, but diners say Una Pizza Napoletana does allow a select number of walk-ins if you go early enough. You can expect an "intimate" atmosphere with "one-of-a-kind art."