If all of that sounds like too much to handle, start with the Spangler: mozzarella, sauce, basil and extra-virgin olive oil. So it goes without saying that the pizza dough he’s turning out at the Jersey City location of Bread and Salt is going to be equally fussed-over. If you really feel like splashing out, there’s Roseland’s “most elite pie,” the Ponsinella, which is loaded with lobster, shrimp and scallops and can cost $65 at market price. There’s the obligatory marinara and Margherita pizzas as well as and the quattro formaggio and the Amanda (fontal, gorgonzola, chile flakes and homemade chile honey), which are holdover favorites from the truck. Two pies of particular interest highlight Korean flavors. Of all the places to open an artisanal pizzeria, Brooklyn native Anthony Valinoti settled on Hot Springs, Arkansas, and the decision turned out to be a wise one. Papa’s Tomato Pies, established in 1912, is America’s oldest continuously owned, family-owned pizzeria. Tomato Pie Pizza Joint – 2457 Hyperion Ave, 7. Where are the best pizza joints across America? Cane Rosso owner Jay Jerrier is serving bar-raising Vera Pizza Napoletana-certified pizza in Dallas. If this is your first time, start with a plain tomato pie (no cheese). The family-owned Vito & Nick’s has been serving up thin-crust pizzas to Chicago residents since 1946 when they added them to their family’s tavern menu. A couple months ago, JetBlue announced that it was partnering with East Harlem pizzeria Patsy’s to fly real New York-style pizza 2,800 miles from JFK to LAX. Domenico DeMarco is a local celebrity in Brooklyn, having owned and operated Di Fara since 1964. Milo & Olive is a neighbourhood bakery and pizzeria that’s open every day for breakfast, lunch and dinner. The menu notes that “all pizzas come well done and slightly charred,” which in this instance is a very good thing. It’s been hailed as the best pizzeria in town, with added perks like an in-house charcuterie program and mozzarella made from local milk. They have venues in South Pasadena, Silver Lake and on Melrose Avenue, so you’re never too far from one of their amazing pies. The thin crust has a cornicione without much bubble and a thorough sauce layering that’s tangy and not overly sweet or salty. Rick Easton is one of the country’s most meticulous and renowned bakers, and he first gained recognition back in 2015 for a stone-milled, high-extraction wheat flour “local bread” sold at his shop in Pittsburgh. Metro Pizza founders John Arena and Sam Facchini’s grandparents settled 50 yards from Lombardi’s in NYC, and their parents’ first jobs were feeding coal into the bakery ovens where Sicilian pizzas were made for the neighborhood’s immigrant families. Pizza legend Gennaro Lombardi’s influence is such that his New York City shop almost directly resulted in what’s generally accepted as one of the best pizzas — if notthe best pizza — in Las Vegas. Renowned baker and chef Nancy Silverton runs Osteria Mozza, a Los Angeles hot spot where the famous clientele isn’t as interesting as the innovative, creative fare. But contrary to every last fiber of childhood biases you hold, the one to order is the Brussels sprout pie. Pies range from plain cheese to topping combinations like potato and rosemary or chimichurri and vodka sauce. Its 14-inch pies are darker, crackle-crunchy rimmed affairs with a wide range of toppings and a more New York-meets-Neapolitan look. Grab a paper plate and use your hands. There are seven red pies and six white ones, including a playful take on Hawaiian style and another that features homemade ranch dressing. the 2020 ranking of America's best pizzas here. This is what good food is all about. Metro Pizza has maintained that same tradition of handcrafted pies with dough made fresh daily and superior ingredients since 1980. This husband and wife team have created a pizza that has the perfect spongey crust and is beautifully charred. The pies are known for their perfectly caramelized crusts and hearty toppings such as roasted garlic, meatballs, and sport pepper. Whether you like NY style, Chicago deep dish, Sicilian or Neapolitan, Southern California has a pizza that’s perfect for every craving. Superfine is an homage to the old world’s and new world’s finest pizza-making traditions. 2. Some of the dishes on the menu are technically perfect, but to miss out on the pizza would be a sin. The no-reservations, family-owned Sardis, Mississippi, neighborhood gem TriBecca Allie Cafe is the little pizzeria that could — its brick-oven pies won second place in the 2010 American Pizza Championship in Orlando. Pizza is a staple of the American diet. Nope: Old Forge, Pennsylvania, claims this distinction. Start here. It’s generally regarded as the originator of the grandma slice. The slightly imperfect circles served at New Orleans, Louisiana, classic Pizza Domenica are ringed with light, puffy and black-blistered crusts. Copyright © 2020 Big Seven Media | And as for the white pizzas, go for the Bianca, topped with both cow’s milk and buffalo mozzarella, ricotta and pecorino. It’s usually mentioned in the same breath is New Haven legends Pepe’s and Sally’s, but these pies are quite different — heavier, wetter, cornmeal-bottomed and not quite as crisp — and the space is far more modern than its Wooster Street counterparts. Thin, New Haven-style, counter-stretched pies are served at Wicker Park pizzeria Piece. Opened in Coney Island in 1924 and still going strong through fire, flood and urban blight, Totonno’s serves as a perfect representation of the bridge between the Neapolitan style brought over from the Old World and today’s omnipresent New York slices. Its artisanal-looking pizzas have the kind of gray and ashy, crispy corniciones (the edge crust, or ring around the pizza) you don’t see on the ever-popular Neapolitan pizzas across America. You can also add on ingredients like scungilli mollusks, clams, shrimp, artichoke hearts and fried calamari. At Young Joni, she’s turning out what she calls “neo-Neapolitan pizza” cooked in a copper Le Panyol oven. Not every NYC transplant works when it comes to LA but they have made the transition perfectly and are now wowing pizza lovers on the West coast with their gorgeous classic pies. If you’re feeling adventurous, order a Papa’s tangy original: a mustard pie with a thin layer of spicy brown mustard between the crust and cheese with tomato sauce on top. Ask anyone where to go for pizza in Anchorage, Alaska, and you’ll likely be directed to the renowned midtown Anchorage nightlife spot Moose’s Tooth Pub and Pizzeria. Going strong on the outskirts of St. Louis, Missouri, since 1956, Frank & Helen’s was founded by Frank Seitz, his wife, Betty and his sister, Helen, and it hasn’t changed much in the intervening years. And if there’s a doughnut on the menu, get that for dessert. Their most notable grilled pizza? New York pizza is in a league of its own. Palombino’s Neapolitan-style pies proved to be so popular that he’s since opened two additional New York locations, five in Asia and one coming soon to Dubai. This lengthy, doughy pizza gets cut with scissors and sold in rectangular slices by weight and reheated. They doubled down and have already inspired a handful of imitators in New York. Only one type of pizza is available daily, and the toppings change every day. South End – 2805 Abbot Kinney Boulevard B, Venice, 6. The “house” slices that chef-owner Frank Tottolomondo serves are essentially perfect with dollops of flavorful sauce atop the cheese instead of the other way around. You have them to thank for this light, thin, crispy-chewy pie with a crushed tomato sauce and a scattering of mozzarella. This is a Northeastern pizza genre unto its own, and Pepe’s is the best of all. The only people who knock the concept of Indian pizza are those who haven’t tried it yet (oh, and this guy), but those who have know that SF’s best Indian pizza can be found at Zante. Umberto’s slings superior pizzas. There are loads of choices on the menu, the toppings aren't too shabby, the crust is alright, and the cheese tends to be gooier and smoother than that found at their biggest rivals. But there are rules for those who want to assemble their own pie: only three ingredients and no more than two meats per pie. The pie topped with mozz and thinly sliced potato and onion is also a masterpiece. Uno (and Rudy’s son’s shop, Lou Malnati’s) went on to storied success. We’ve already gone over the long, labyrinthine history of Grimaldi’s (see #45), but all you really need to know is this: It’s been tucked away near the base of the Brooklyn Bridge since 1990, it moved into a new space next door in 2011, it was purchased by owner Frank Ciolli’s son (who also runs a chain of the same name) in early 2019, and the pizza is every bit as delicious as it’s always been. With a love for pizza and little formal training, Paulie Giannone struck out into Greenpoint, Brooklyn, and opened Paulie Gee’s long before the neighborhood became hip. What started as an extremely successful food truck is now a Nob Hill must-visit with a Bib Gourmand nod from Michelin. About a dozen restaurants in town serve this style of pizza, and all are worthy of attention, but it’s best to start your journey at the fabulously old-school Arcaro & Genell, which opened in 1962 and hasn’t changed much since then. No matter the size, make sure one of your picks is the Malnati Chicago Classic: a casserole-like pizza made with Lou's lean sausage, some extra mozzarella and vine-ripened tomato sauce on buttercrust. While the menu is diverse, packed full of treats and utterly compelling we urge you to go with the pizza. Louie & Ernie’s keeps turning out amazing pies to the locals who know they have a good thing. If this is your first time, opt for Steve’s Original Sicilian-Style Pie, topped with tomato sauce, mozzarella, provolone, oregano and olive oil. You can eat in, have them delivered or pick up – but don’t be mistaken by the casual decor, this is seriously high end cooking and as good as it gets when it comes to pizza. Detroit’s signature square pizza style is like a Sicilian slice on steroids. Pizza Brain’s “Jane” is its version of a Margherita — a cheesy trifecta of mozzarella, aged provolone and grana padano cheese blended with basil — and it’s a good place to begin. EVO, which stands for "extra virgin oven," offers fresh, wood-fired Neapolitan pizza made with seasonal and local ingredients like produce from South Carolina farmers. You look at the long pies, show them how much you want with your hands before they cut it and weigh it. With fresh littleneck clams and grated Parmigiano-Reggiano, it’s a beauty. It’s served with fresh herbs, pomodoro, two cheeses and extra-virgin olive oil. The end result? There are a lot of mediocre slices of pizza in New York. Husband-and-wife owner-chefs George Germon (who passed away a few years ago) and Johanne Killeen received the Insegna del Ristorante Italiano, a certification of an authentic Italian restaurant from the Italian government, a rare honor for Americans, attributable to their informed passion for pasta along with their invention of the grilled pizza. What’s the pie to get? They serve several different types of pizza including a deep dish pie and a special pizza which is wildly popular with vegans. Zuppardi's has its own take on Connecticut's renowned thin-crust style. Pitfire Artisan Pizza – 730 S Arroyo Pkwy, Pasadena, 14. Get yours with some fresh basil and a couple dollops of fresh ricotta on top. This is another case where any pie will likely be better than most you’ve had in your life. Pizza is cooked in a coal-fired brick oven the same way it's been done there since 1929. Jersey-style generally refers to a Trenton-style tomato pizza with cheese put down first followed by a sauce heavy on tomato flavor. Sally's Apizza is New Haven royalty, operating from the same location where it opened in the late 1930s in Wooster Square. The oft-maligned vegetable is joined by fior di latte, garlic, pecorino, smoked pancetta, and olive oil. There are 10 standards on the menu that you’ll want to rotate through, including the classic, supreme, and "tie-dye" (vodka, tomato, pesto and fresh mozzarella), but the best one is the vodka pie with fresh mozzarella. The states with the most entrants on our list are New York (28), Illinois (9), California (7), Connecticut (6) Pennsylvania (6) and New Jersey (6), but Texas, Michigan and Massachusetts all had good showings as well. You can thank the fact that they spread a thin layer of cheese along the outer part of the crust where it darkens against the side of the pan. Pizzaiolo Mario Vollera turns out rustic pies, crisp-tender sough dough-style pizzas with a lot of Italian cheeses, local ingredients and seasonal products. Milo & Olive – 2723 Wilshire Blvd, Santa Monica, The Future Of The Restaurant Industry In 2020, You Can Stay in the ‘Fresh Prince of Bel Air’ Mansion for $30 a Night, Visiting Griffith Observatory: 7 Things You Need To Know, 7 Los Angeles Museums You Can Explore Virtually, Los Angeles Lockdown Photos Paint Startling Picture Of Coronavirus Effects, 7 Of The Best Jewish Delis In Los Angeles, The 7 Best Russian Restaurants In Los Angeles, 7 Unmissable Art Exhibitions To See In Los Angeles In 2020, 7 of Airbnb’s Best Tiny Houses in America, What It’s Like To Visit Pig Island In Koh Samui, 7 European Locations That Could Be In A Wes Anderson Film, The 7 Best Winter Sun Destinations In Europe, 7 Things To Know About Renting a Car in England. There are now six Pizano’s locations, all known for serving equally good thin and deep-dish pizzas. The ingredients they source, along with their skilful handling is what makes this place so special. So good you could easily be sitting in Naples eating it rather than in the heart of LA. The pizzas here are quintessential New Haven: oblong, just a little charred, thin-crusted, chewy, coal-fired and irresistibly delicious. Not only has Richer perfected his crust — it’s crisp from end to end and its inside is soft with a complex flavor — but he’s also meticulous about his toppings, which he sources locally. Be sure to nominate your favorite pizza in America. And the “sting” of the oil brings you right back to the sip of beer you’ll want while savoring each bite. The pizza is made using dough from a 90-year-old family recipe, sauce, whole-milk mozzarella and toppings with no preservatives or additives, and it’s all cooked in a brick oven. It’s as thin as but less crisp than New Haven's other pies, with a crust that's lighter and airier than the ones you'll find in New York. But you can't go wrong with the essentials, and it's hard to be more beautiful than Pretty in Pepperoni, its take on a classic with tomato sauce, a provolone-and-mozz blend, fresh mozzarella, pepperoni and basil. Make sure you get a fresh slice and ask for a corner (and for any pepperoni that falls off in the pan). But if you can’t find exactly what you’re looking for, there’s the option to build your own pie. Simplicity and substance. It’s not pizza in any other traditional regional American sense, nor can you say it’s precisely Italian. Include a pinch of Di Fara, stretch Totonno's crust a bit wider, add a few intangibles, and you’re close to the pizza experience Mark Iacono has made famous at his Carroll Gardens pizzeria Lucali, which opened in 2006. The Cheese Board opened as a small cheese store in 1967, and four years later, the two owners sold it to employees, creating a 100% worker-owned business. The square pepperoni slice, topped with crisp, concave “roni cups,” are one of the city’s great bites of food. Even better, though, are his squares, which are airy and chewy and cooked until the cheese begins to caramelize. Prince Street Pizza started serving “SoHo Squares” in 2012, and since then, it’s gone down as one of New York’s finest pizzerias. Among them, you’ll find the signature Apizza Amore: a Margherita pie with capicollo (cured pork shoulder) that has a spicy kick offset by the somewhat sweet mozzarella and balanced sauce. The pies at Sally’s look pretty similar to what you'll find down the street at Frank Pepe, because the man who opened Sally's, Salvatore Consiglio, was Pepe's nephew. The result is crispy, smoky, tangy, cheesy and delicious, making Grimaldi’s a rare tourist trap that’s actually really good. Roberta’s – 8810 Washington Blvd, Culver City, 7 most Instagrammable spots in California, 9. Eight pies are featured on the menu: three classics — Margherita, "Top-Shelf" Margherita and marinara — three "Favorites" featuring ingredients like house-made hot Italian sausage — and two "Ohio" pies, one with pepperoni and pepperoncini and the other with soppressata, house sausage, mushrooms, fresh mozzarella, oregano and grana padano cheese. California's Best Pizza Can Be Found In LA - Los Angeles, CA - Not all pizza is made the same — to try the Golden State's best slice, you'll have to head to 786 Degrees in Los Angeles County. Louie and Ernie’s is up to the task of making the Bronx the pizza destination it deserves to be recognized as. Inferno is closed Mondays and Tuesdays and only stays open until they run out of dough, so plan your time in Darnestown accordingly. Best Pizza in San Diego, California: Find Tripadvisor traveler reviews of San Diego Pizza places and search by price, location, and more. Malnati is a name synonymous with Chicago pizza history. A weekly special pie that highlights local ingredients is also available. San Marzano tomatoes, basil, fior di latte cheese and extra-virgin olive oil. And as for the sauce, Richer told The New York Times that he waits for the latest vintages of tomatoes from California, New Jersey and Italy to be canned each January before blind-tasting and grading them all, then blending them like fine wine. You can choose everything from garlic to mushrooms and pepperoni to meatballs, or add anchovies for a salty kick. They’ve been around since 2011 and getting more popular by the day. Vito & Nick’s doesn’t believe in delivery; its co-founder has gone as far as to say they’ll never do it. If you want to hug the baseline, stick with the classic D.O.C. Its list of 18 pies ranges from $18 for a simple pie of tomato, Sicilian oregano and extra-virgin olive oil to $25 for a more unique pie with squash blossoms, tomato and burrata cheese — a delicious and simple pizza that transports through the quality and nuance of its ingredients. If you aren't up to building your own pie, there are 14 classics to choose from with names like "Pig & Pineapple," "Bacon Bianca," and "Sausage & Mama." An ownership change after Burt’s passing in 2016 resulted in a full renovation, and even though the pizzeria may have lost some of its old-school charm, loyalists will tell you that the pizza is still as good as ever. All told, 30 states are included in our ranking, as well as Washington, D.C., with entrants popping up in locales as unexpected as Hot Springs, Arkansas; Bloomington, Indiana; Anchorage, Alaska; and Addison, Texas. The word “slabs” doesn’t do these slices justice — a curious hybrid for sure, they’re nowhere as heavy as the gut-bombs most descriptions convey. Their toppings are super original and the service always fast and friendly. Settebello really goes above and beyond in its efforts to bring authentic Italian pizzas to Salt Lake City, Utah. Pizza Hut is the best chain pizza you're going to get that's still not quite really good pizza. There are still just four pizzas on the menu, and Joe is still using super high-quality ingredients and organic flour to turn out crisp, savory pies with uncooked sauce lending a bright zing. The pizzas have balloon-light crusts that are contrasted by ultra-crispy edges and covered in a myriad of inventive and fresh toppings both beautiful and delicious. It offers 15 pies with playful names that are part inside joke, part homage and part good-natured ribbing. But Rudy’s other son, Rudy Jr., has been just as successful since he opened Pizano’s in 1991. Anybody interested in tracing America’s love affair with pizza to its origins will find their way to Lombardi’s. It supposedly all started in 1946 at Buddy’s, a neighborhood tavern that’s since become a Michigan institution. Choose from the available toppings (sliced meatball, pepperoni, ground sausage, sliced tomatoes, roasted tomatoes, basil, ricotta, mushrooms, onions, peppers, anchovies, black olives and garlic), and you can scratch your name into the walls like the droves before you. Their branding is absolutely on point, with the only thing they do better being the pizza itself. The pizza is classic in style and they staff that serves it make it even more special. He’s opened more than 10 restaurants in California and Nevada, mastered every style of pizza, and has even been referred to as the Michael Jordan of pizza-throwing. A wonderful concept and unique idea, but it wouldn’t work without the pizza itself tasting incredible, which it does. There’s Ricotta Be Kiddin’ Me, Feel Like Bacon Love (“there is no bacon on this pizza!”) and the Orange You Paulie Gee?, but the Regina (mozzarella, tomatoes, pecorino Romano olive oil and fresh basil) is the one to order. Best Pizza in Every State. But at least nationally, it’s never been more clear that the Garden State is the place to go for 'za. It’s a philosophy that seems to work for them — the restaurant is essentially the standard-bearer for thin-crust pies in Chicago. Owner and Winston-Salem native Peyton Smith has pulled out all the stops on his quest: He’s imported a wood-fired Stefano Ferrara oven from Italy, he makes his dough daily from Italian flour and ages it for up to 72 hours, he’s created his own canned tomato blend for his sauce, and he tends to the pies as they char and bubble — never for more than 90 seconds — in an 850-degree oven. Bigger than the conventional Sicilian and just as thick but wetter and more doughy, Micucci’s slabs may not be authentic Italian, but they feel like an idealized iteration of the focaccia style. Its pizza is traditionally thin crust, chewy, lightly charred and slightly oblong topped with tomato sauce, garlic and "mozz." Ken Forkish and chef Alan Maniscalco co-founded Ken’s Artisan Pizza in 2006, and there’s been a cultish love for it in Portland, Oregon, ever since. Their customer base is super loyal; once you taste one of these incredible pizzas no other pie will ever be good enough for you again. Chicago might be more closely associated with deep-dish, but the Windy City’s thin-crust game is strong: Just look to Pizzeria Bebu for all the evidence you need. And beautiful. Step under the hand-lettered vintage sign and through the welcoming red front door, and you’ll find yourself back in time in a restaurant with wood-paneled walls, a drop ceiling, old wood booths and plenty of hanging faux-Tiffany lamps. Pizza Shackamaxon has commanded lines out the door since it opened its doors in 2018, and with good reason: These slices are essentially perfect. Here Are The Best Pizza Places In America - Across America, US - The Daily Meal recently released its ranking of the 101 best pizzas in the nation. Looking for the most recent list? When you go, order the one with housemade sausage. Convenient and delicious, pizza is a go-to meal for beach lovers. The restaurant is constantly winning awards, picking up national press coverage and they even have their own cook book. Triple Beam Pizza – 5918 N Figueroa St, 16. Customers can add to small or large tomato pies by selecting from a range of toppings including anchovies, artichokes, basil, spinach, black olives, broccoli, garlic, hot peppers, mushrooms, onions, sausage, roasted peppers, sweet peppers, pepperoni and even tuna. It’s topped with tangy-sweet fra diavolo sauce, fresh mozzarella and spicy soppressata salami that turns into crispy circles that cradle shimmering pools of oil. Options include the CBR, with mozzarella, roasted chicken, bacon, pickled jalapeños, parsley, ranch and an everything bagel crust; and the Meat Fight, with brisket, jalapeños, caramelized onions, pepperoni and homemade barbecue sauce. They sold their first restaurant, Buddy’s Rendezvous, in 1953 (look for it further down this list) and purchased a bar in East Detroit, now called Eastpointe, where they continued serving their signature pizzas, which soon became known as “Detroit-style” pies. This order-at-the-counter spot was opened by the same people who run Mozza, but unlike the razor-thin slices you’ll find at their Melrose location, Triple Beam is served Roman-style. Margherita, simply topped with San Marzano tomato sauce, fior di latte cheese, olive oil and basil. Flour, tomatoes, prosciutto and Parmigiano-Reggiano are imported from Italy; pancetta and Finnochiona come from Seattle’s renowned Salumi; and salame comes from Berkeley’s Fra’Mani. Frank Pepe, Sally's Apizza, Modern Apizza and Bar and the Bru Room round out New Haven’s big four pizza names, but there are great, lesser-known pizzerias. Dom is oftentimes replaced behind the counter by his (well-trained) children nowadays, and the restaurant has been plagued by tax issues, so there’s no time like the present to pay homage. Check out the 50 Best Burgers In California. The thin-crust pies, baked in about two minutes and inspired by the co-founders’ visits to Europe, are known for their tangy, orange-red sauce, featuring heat and savory notes as well as a style that, as the name of the restaurant states, is more artisanal than traditional. But its most well-known creation is the Avalanche featuring barbecue sauce, mozzarella, provolone, cheddar, red onions, blackened chicken and bacon — which happens to pair perfectly with the house-brewed, assertively hopped Broken Tooth Fairweather IPA. The result? It was the first Buffalo pizzeria to offer takeout in corrugated boxes in 1955, and the first to offer half-baked pies to finish cooking at home, which it now ships nationwide. From pizza-focused Italian restaurants to NY-style slices, here is our guide to the best pizza in Los Angeles True Angelenos know that we’re a pizza-driven town. The Roman pizza invasion has landed in America. In short, after learning from his uncle Pasquale (Patsy) Lancieri, who in turn had learned from Gennaro Lombardi, Patsy Grimaldi opened his own place, retired and sold the name, then came out of retirement to open Juliana’s, serving the same pizza he started the place with. These picture-perfect slices are unique in their own right: a honeycomb cornicione edge with ample bubbling, that dusty Roman marble statue finish on the edge and a mottle of cheese and sauce that almost seems painted onto the surface. The brainchild of Jonathan Darsky, the former pizzaiolo of the acclaimed Flour + Water in San Francisco, Del Popolo offers eight pizzas, all made with expert precision. America’s 25 favorite pizza joints Skip to main content Superfine Pizza – 1101 San Pedro St unit F, 21. There are some eight charred-side pies on the menu — mostly variations on pepperoni pies featuring mushrooms, onions, green peppers and ham. Sit outside and enjoy the patio and your slice, but don’t leave without having some spumoni for dessert. No, but Lombardi's is a touchstone and a place you need to visit. Galleria Umberto may very well be one of America’s best cheap slice places. Giovanni Di Palma’s Antico Pizza Napoletanaopened in 2009 and has since established itself among most Atlantans as the city’s best pizza. Known for its “caramelized crust,” Pequod’s pies earn points for their chewy, quasi-burnt cheese crust that forms the outer edge of this cheesy casserole, adding a welcome degree of texture that probably wouldn’t be necessary if it weren’t nearly an inch thick. Meanwhile, classic old school pizzerias are still going strong and beloved pizza chains continue to expand while redefining fast food. Pimentel has pizza cred and experience working at three of the city’s most storied and well-known spots — Joe’s, Lombardi’s, and Artichoke. But the pie to not miss is the Roni Supreme which has mozzarella, lots of pepperoni and Calabrian chile. The coal-fired blistered edges, the spotty mozzarella laced over that beautiful red sauce… These pies are works of art, and the restaurant, with its black-and-white tile floors, tin ceilings and no-nonsense waitstaff, is as much a time capsule as the pizza. If there’s Long Island pizza royalty, then Umberto’s Pizzeria would take the crown. It’s a fantastic time for pizza in this country. There are nine 12-inch pies on the menu made with imported Italian mozzarella and cooked in a 900-degree wood-fired oven. Jay Langfelder ran one of Buffalo’s most popular food trucks before opening Jay's Artisan Pizza in 2017. There’s no shredded mozzarella layering but the fresh stuff is spread out. Their Sunday-only pop-up was so popular that a full-time pizzeria soon followed. The menu also offers critically acclaimed versions of pizza in the styles of California, St. Louis, Italy, Sicily, New York, Rome and even Detroit. You should definitely order the pizza that won them the prize: the Magnolia Rosa with red onion, mozzarella and Mississippi pecans. Considering the varied pizza styles (Neapolitan, Sicilian, New York, Connecticut, California, Detroit, St. Louis, bar pie, deep-dish, grandma… we’ll stop ourselves there), that’s a loaded question. The restaurant bakes six pies in wood-burning ovens and on grills over hardwood charcoal fire. He got into the game of opening pizzerias with literature references for names in 1963 when he got involved with Inferno (since closed). It’s lighter-than-air but still has a great crust and a weighty enough bottom that the slices don’t get floppy. When he’s on, Di Fara can make a very strong case for being America’s best pizza(both the squares and round pies are equally spectacular). 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