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Maybe you think that all pizza is good and that there is no way any place could have the best pizza. You might be right but maybe you should check out some of these pizzerias just to be sure. You might just discover that the is a whole bunch of ways to make a delicious pizza that you never even considered before. You just might discover that not all pizza is created equally.

The Best Pizzerias In America Are:

Al Forno
Providence, RI

Al Forno's George Germon (who sadly passed away last year), Johanne Killeen and their chefs have been perfecting this practice for 36 years. It is now an art form, and it is an art form that requires a continued spot on the list. Also, I've stolen their raw scallion finishing move when attempting my own grilled pizzas, and it is a crowd-pleaser.

The Art of Pizza
Chicago, IL
The Art of Pizza is like the go-to neighborhood pizzeria every Chicagoland kid grew up with, except the best possible version of that. The stuffed and pan options (the two distinct species of deep dish that outsiders often don't bother to differentiate) are both sublime, and the thin crust takes you straight back to middle-school sleepovers and Little League banquets. And you can march right in without too much of a line and expect a hot-and-ready slice of any of the three for you to inhale among the cops and municipal workers who know that while this isn't the highest-profile pizza joint in the city, it might just be the best.

Brewer's Fork
Charlestown, MA
The pizzas at John Paine's Brewer's Fork in Charlestown are too good for me to ignore any longer. They have that Neapolitan quality that reminds me of the Cali-Neapolitan-style pizzas out where I live now in Northern California, thanks to the huge, purely wood-fired oven. But wood-fired pizza is not a new, nor especially remarkable style, especially for recently opened pizza joints. What separates BF out is the balance and discipline shown with the ingredients, and the fearlessness with which it gives a fuck less about sticking to conventional styles.

Burch
Minneapolis, MN
I learned the hard way that the key to getting something delicious at Burch Pizza Bar is simply to make it downstairs. That requires you to completely ignore Burch Steak, the sidewalk-level beef mecca that completely redefined the meaning of “steakhouse” in the Twin Cities when Beard-nominated Isaac Becker opened shop in early 2013.

But save that giant porterhouse for another visit and grab a seat in the limestone-walled basement, where pizza is treated with just as much respect as the food upstairs. Neapolitan-style crusts emerge crisp and blistered from the white oak-fueled pizza oven and topped with thoughtful combinations. The funghi — a mixture of creamed leeks, wild mushrooms, and Boschetto, a sweet Italian cheese spiked with white truffles — is almost good enough to make me go vegetarian, but it was the Asian-inflected Colatura Di Alici that had me questioning if I could handle MSP winters: spicy Thai sausage, red onion, and mozzarella coat the pie beneath added flavors of basil, mint, cilantro, and lime.

Camille's Wood Fired Pizza
Tolland, CT
Tolland is in the most random section of CT — close to UConn just off 84, an exit I used to see all the time when driving from my mom's house in Boston down to school in Hartford. But Dave Noad, the chef/owner, is cooking up something special (he put in time at Frank Pepe's and several other pizzerias before this) in this slightly overlooked northeast corner of CT. There are two pizzas worth traveling for on this menu: the first is the relatively simple Spicy Roni, with pepperoni, red onion, and chopped chili peppers. The second is Billy's Bianco, a white pie I definitely didn't think I'd like, until the blend of garlic cream sauce, goat & ricotta, pistachio, and truffle honey melded together into some sort of beacon of fatty light.

Cane Rosso
Dallas, TX
Cane Rosso has gained as much attention for its Associazione Verace Pizza Napoletana-principled pies as for its strong ban on ranch dressing, but don't let the gimmicky reputation of the latter distract you from the first. Pizzaiolo Jay Jerrier has grown a mini Texas pie empire on the backs of simple classics like the margherita and the Ella, which adds hot soppressata to the San Marzano, mozzarella, and basil basics. On any trip, though, get a tad more adventurous with the Paulie Gee — an ode to the eponymous Brooklyn pizza shop whose combination of soppressata, Calabrian chiles, and caramelized onions finally made me forget that important, burning question that a Cane Rosso trip makes me obsess over: who would even want to add ranch dressing to pizza in the first place?
De Lorenzo's

Robbinsville, NJ
The original De Lorenzo's was around for so long that there was no bathroom. Before it closed in 2012, I went there and found that out the hard way. But now it exists only in Robbinsville, in fancier digs with bathrooms and salads, but still with those beautiful Trenton-style tomato pies, which — for the laymen — is basically pizza in which the cheese goes on first, and then the toppings and crushed tomatoes. For some diehards in the Jersey area, even calling tomato pies “pizza” is an issue. I don't care about that, but I do care about the fact that getting a pie with sausage and hot peppers from De Lorenzo's is still one of the essential parts of any Jersey trip.

Del Popolo
San Francisco, CA
When this former pizza food truck finally went brick-and-mortar, we celebrated the occasion by putting it on our Best New Restaurants in America list. This year, it was an easy shift over to best pizza, where the freedom of not having to be stuck in a truck has released Jon Darsky’s creativity and turned the place from the best pizza truck into the best damn pizzeria in SF. If you want basics, no one is doing a better house-made sausage pie, but the real winner is the Butterball Potato, which is helped out by a generous dose of hot honey from Mike Kurtz, the very same genius who developed hot honey for Paulie Gee's, came out to California to peddle his spicy delicious wares, and immediately hit it off with Jon. The resulting relationship and that leek, fontina, hot honey, potato combination is a win-win-win for all of us.

Denino's Pizzeria & Tavern
Staten Island, NY
The true testament of a borough's love for a pizza place? Naming the street after its founder. Such is the case with Staten Island favorite Denino's . Staten Island is still, somehow, New York's most overlooked borough, but no pizza list is complete without it, especially because Denino's makes the perfect New York-style pizza with thin crust, cheese that bubbles up to the edges, and just the right amount of sauce. Don't eat here with your dad if you don't want to hear lots of bad jokes, because the go-to order is the “Garbage Pie,” which is greasy in the best way possible and topped heavily with sausage, meatballs, pepperoni, mushrooms, and onions. Be sure to get it well-done.

Di Fara
Brooklyn, NY
Di Fara hardly needs additional praise — it's topped best pizza list after best pizza list since people started getting paid to write words about pizza on the internet for a living. But it's not just a lot of false blog hype and long lines; Di Fara truly is the best in New York, and that's all thanks to Dom DeMarco. The now-80-year-old opened his Midwood pizza shop in 1964, and still makes every single pizza himself today (hence the long lines). The pies are made mostly with imported Italian ingredients (like San Marzano tomatoes, which make for one of the simplest and best sauces in the city — plus a blend of Grana Padano, mozzarella, and Parmesan) and the crust is exactly as New York crust should be: thin and crunchy around the edges and softer in the middle. Ave J may be a trek that most New Yorkers shy away from, but if you haven't had Dom's pies, you haven't eaten pizza in New York.

 

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Article Source: Thrillist