Continue to customize by swapping in goat cheese or feta instead of mozzarella or go with a barbeque sauce base instead of tomato sauce. 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. That’s right, the Sicilian is the only pizza option (the other menu items include paninis, panzarottis, arancinis and calzones). Pequod’s originator, the late Burt Katz, is a Chicago pizza legend, and one bite of its deep-dish will give you great respect for the man. It’s generally regarded as the originator of the grandma slice. Burt’s is a more restrained Chicago deep dish — a thinner base, a sensible use of cheese and sauce and that iconic Katz caramelized crust. 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. 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. 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. The restaurant bakes six pies in wood-burning ovens and on grills over hardwood charcoal fire. 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." A remarkable pizza. Krupman’s 12-inch pizzas feature beautiful, almost soupy-looking centers and char bubbles, but they aren't quite Neapolitan. Metro Pizza has maintained that same tradition of handcrafted pies with dough made fresh daily and superior ingredients since 1980. And it’s so popular that there are now additional locations in Fort Worth, Austin and Houston. The difference is in the edge, which is charred in places and thicker all around. The sausage and onion pie, for example, is that can’t-wait-for-it-to-cool, burn-the-roof-of-your-mouth-it’s-worth-it good. Best pizza in San Antonio. Be prepared to order by the year — Al preserves every pizza style he can for posterity. Louie and Ernie’s is up to the task of making the Bronx the pizza destination it deserves to be recognized as. There are two primary pies: white, with a crust on both the top and bottom; and red, which is like a fluffier Sicilian. 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 years have been kind to his legacy at his former spots, but his success has been enshrined at Burt’s Place, which launched in 1989. Louie & Ernie’s keeps turning out amazing pies to the locals who know they have a good thing. You have to taste it to see just how good it really is. Started in 1938 by Ludovico Barbati, an immigrant from Torella dei Lombardi (an hour east of Naples), L&B Spumoni began with Barbati learning how to make pizza in a garage, then peddling it in a horse and wagon until setting up at the current spot on 86th Street in Brooklyn. Al Santillo’s grandfather opened Santillo’s in 1950, and the massive, cathedral-like brick oven, which requires a 20-foot-long peel to retrieve the pizzas, was built in 1957. As you wait for the crew to cook your pie, bask in Pizza Brain’s unique ambience, peruse the pizza memorabilia museum (featuring what Guinness World Records called the world’s largest collection of pizza memorabilia) or rummage through its pizza tattoo book for laughs. There are growler fills, wine, and bottles of liquor to-go as well. The pizza is classic in style and they staff that serves it make it even more special. They serve several different types of pizza including a deep dish pie and a special pizza which is wildly popular with vegans. 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. Milo & Olive is a neighbourhood bakery and pizzeria that’s open every day for breakfast, lunch and dinner. First-generation Italian-American brothers Bobby and John Zaffiro opened Zaffiro’s in its present location in 1956, and the restaurant is still family-owned, run today by Bobby’s son. These are wide crust pies, liberally sauced and topped and not uniform. But at least nationally, it’s never been more clear that the Garden State is the place to go for 'za. The New Haven icon opened in Wooster Square in 1925 and shortly thereafter moved into its current space, which at the time was the largest pizzeria in America. It’s so popular that lines are long and customers are advised to call ahead to reserve a pie, but most who taste it say it’s worth the effort. When you go, order the one with housemade sausage. This is just good, honest pizza served by the slice exactly as it should be. The menu features 13 “Neapolitan-inspired” thin-crust pizzas. The whole menu is the vegan version of Mexican-inspired favorites, including things like carne asada fries, nachos and even al … 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 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 a combination that makes this pieone of the 101 most iconic dishes in America. There are 14 pies on the menu, most of which feature combos you’re familiar with, along with less common toppings like Peppadew red peppers and guanciale, a cured Italian meat. Established in 1934 as State Street Pizza, Modern is known for its oil-fueled brick oven (one of the last in the country) that still puts out pizza in the same thin-crust style. Making a perfect slice of traditional New York pizza is a lot harder than it looks, but Slice Shop is pulling it off. As the saying goes, "Even bad pizza is pretty good." San Marzano tomatoes, basil, fior di latte cheese and extra-virgin olive oil. This pizzeria is so popular, it’s spawned additional locations in Ohio, Baltimore and Chicago as well as Giannone’s new old-school Slice Shop, which is turning out a completely different style of pizza with an equal level of mastery and has also earned a spot on our list. Chef-owner Ann Kim’s pizza journey began after college, when she read book after book on pizza-making. Detroit’s signature square pizza style is like a Sicilian slice on steroids. 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. Of course, you’ll want to give a nod to at least one of the six “East Side Pizzas” named for Manhattan streets like Mulberry, Mott and Bleecker. You have them to thank for this light, thin, crispy-chewy pie with a crushed tomato sauce and a scattering of mozzarella. When pizza-maker and co-owner Scarr Pimentel opened the retro-looking Scarr’s on the Lower East Side just a few blocks from the Manhattan Bridge, the area was still no-man’s-land and passersby could’ve easily mistaken it for an old-school pizza holdout from the ‘70s. Yes, John’s of Bleecker is on the tourist rotation, but there’s a reason it’s become a New York City institution. There are nine 12-inch pies on the menu made with imported Italian mozzarella and cooked in a 900-degree wood-fired oven. And order your pizza 14-inch, 15-inch, Sicilian, grandma-style,,! Brick oven the same location where it opened in Fishtown about a later! Order your pizza in this country dough, so get there early potato and or. 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