30 editor picks across United States.
30 pizzeria restaurants worth the trip across United States, editor-ranked. All cuisines in United States.
Mark Iacono's candlelit Carroll Gardens pizzeria in New York City turns out a coal-fired Brooklyn pie and a calzone, cash only, BYOB, no reservations.
OrderThe plain margherita, charred-crust slice.
TipWalk-in only. Put your name down at 17:30, then come back at 19:30; the wait is the room's whole social fabric.
Pizzeria Bianco in Phoenix is Chris Bianco's wood-fired pizzeria in Heritage Square, the James Beard kitchen long called the best pizza in America.
OrderThe Wiseguy, with wood-roasted onion, smoked mozzarella and fennel sausage.
TipThe Heritage Square original has stood at 623 Adams since 1997; arrive at open or expect a wait, no reservations for small parties.
Punch Neapolitan Pizza on Grand Avenue has fired Vera Pizza Napoletana pies in the Twin Cities since 1996. The first Italy-certified pizzeria in the Midwest.
OrderThe Margherita pizza and the Toto with prosciutto and arugula.
TipWalk-ins only; wait list moves fast. Nine Twin Cities locations spread the load.
Pino Pozzuoli's Carmine Street counter has folded the canonical New York slice in New York City since 1975. Located in Greenwich Village. Priced at $.
OrderPlain cheese slice, fresh out of the oven.
TipOrder at the counter, eat standing at the window. Pepperoni runs out by 21:00; arrive earlier if it matters.
Anthony Mangieri's Orchard Street pizzeria is the editor's neapolitan pie in New York City: 60-second wood-fired bake, twelve-pizza menu, no slices.
OrderThe Margherita, San Marzano and fior di latte.
TipSix covers at the counter, ten tables, reservations open 30 days out and vanish fast. Wednesday is the longest wait.
Driftwood Oven on Butler Street in Lawrenceville bakes sourdough pizza and bread in Pittsburgh. A food-truck-turned-bakery with naturally-leavened pies.
OrderA naturally-leavened pizza and a loaf from the bread counter.
TipThe sourdough crust is the point. Pies sell out late; bread goes early.
OneSpeed on Folsom Boulevard in East Sacramento is Rick Mahan's bicycle-themed pizza counter from The Waterboy team, organic flour and DiNapoli tomato base.
OrderThe seasonal California-style pizza; the meatball appetiser
TipTuesday to Friday 16:00-21:00, Saturday and Sunday 15:00-21:00. Walk-in or call ahead.
Supino Pizzeria on Russell Street in Eastern Market serves East Coast-style pizza in Detroit since 2008, founded by Dave Mancini. Priced at $$.
OrderThe Bismarck (cracked egg, prosciutto, mozzarella) or a margherita off the wood oven.
TipSaturday market mornings are mobbed; weeknight dinners are easier. Beer and wine only.
Supino Pizzeria on Russell Street in Eastern Market serves East Coast-style pizza in Detroit since 2008, founded by Dave Mancini. Priced at $$.
OrderThe Bismarck (cracked egg, prosciutto, mozzarella) or a margherita off the wood oven.
TipSaturday market mornings are mobbed; weeknight dinners are easier. Beer and wine only.
Sidewall runs wood-fired pizzas, local salads and house-made ice cream from a Cleveland Street storefront. Travelers Rest original, with two Greenville.
OrderWood-fired pizza, Local salads, House-made ice cream
Iron Born Pizza in the Strip District bakes crispy-edged Detroit-style square pizza in Pittsburgh. A pan-pizza specialist that grew out of a stall.
OrderA Detroit-style square with crisped cheese edges and pepperoni.
TipDifferent from the Pittsburgh-square style; this one is Detroit pan. Squares sell out.
John Rao shipped a two-ton wood-fired oven from Italy when he opened Pizzeria Verita on Saint Paul Street in 2012; pies cook at 900F in two minutes.
OrderThe Margherita with San Marzano tomato and house-made mozzarella, plus a side of the burrata.
TipWalk-ins on Sunday-Thursday move quickly; Friday and Saturday book on the operator site. Bar seats serve the full menu.
Sourdough wood-fired pizza on Route 7 in Shelburne, sharing a building with Fiddlehead Brewing. BYO Fiddlehead; voted Vermont's Best Pizza since 2023.
OrderA naturally leavened Margherita pizza plus a Fiddlehead Mastermind IPA from next door.
TipFiddlehead is the BYOB source; Folino's provides frosty glasses. Walk-in only.
Ann Kim's Pizzeria Lola on Xerxes Avenue has run wood-fired Neapolitan-Korean pizza in Minneapolis since 2010. The room that put Kim on the James Beard track.
OrderThe Lady ZaZa pizza with Korean sausage and kimchi or the wood-fired Margherita.
TipReservations on Tock; walk-ins go on the list at 17:00. The photo-booth dating from 2010 still works.
Pizzeria Bianco Town & Country is Chris Bianco's second Phoenix pizzeria at 20th and Camelback, with a wider menu of pasta and sandwiches alongside the pies.
OrderA wood-fired pie plus the house meatball sandwich.
TipSits next to Tratto at The Shops at Town & Country; this room is more relaxed than the Heritage Square original.
Mineo's Pizza House on Murray Avenue in Squirrel Hill has run a Pittsburgh-style square pizza since 1958. Tangy sauce, crispy crust and a long local loyalty.
OrderA pepperoni pie cut in squares, the Pittsburgh-style way.
TipA long-running rivalry with nearby Aiello's; locals pick a side. Counter and dining room both.
Brian and Kim Spangler's 18-inch sourdough pies on SE Hawthorne in Portland, in business since 2004 and still the canonical Portland Neapolitan pizza.
OrderThe classic Margherita with house mozzarella
TipPhone orders open at 16:00. Dough sells out on weekends; arrive by 17:30 or risk no pie.
The Smith family's whole-grain sourdough pizza and house-churned ice cream room on N Mississippi in Portland, all foraged toppings and seasonal flavours.
OrderThe pie with chanterelles and fontina, in season
TipWalk-in only with a handful of booths. The ice cream rotates weekly with foraged flavours.
The Purple House in North Yarmouth, 20 minutes from Portland, opened 2018 from Krista Desjarlais with Montreal-style wood-fired bagels and sourdough pizza.
OrderAn everything bagel with cream cheese and house-cured gravlax, plus a pizza by the slice.
TipFriday to Sunday only; opens 08:00, closes when the bagels run out (usually early afternoon).
Moose's Tooth opened on Old Seward Highway in 1996 and has anchored Anchorage pizza culture since, with specialty pies and Broken Tooth Brewing pints.
OrderSpecialty pizza, Broken Tooth Brewing pints
Moose's Tooth has anchored Anchorage pizza since 1996. Specialty pies, salads, sandwiches and Broken Tooth Brewing pints in a dependable South Anchorage room.
All Souls Pizza in the River Arts District has run wood-fired pies on Clingman Avenue since 2013. Daily-changing seasonal pies, a large patio with kitchen.
OrderWhatever the seasonal pie of the week is, plus the soft serve for dessert.
TipWalk-in only; arrive at opening or after 20:30 for the easiest seats. Closed Mondays.
All Souls Pizza in the River Arts District has run wood-fired pies on Clingman Avenue since 2013. Daily-changing seasonal pies, a large patio with kitchen.
OrderWhatever the seasonal pie of the week is, plus the soft serve for dessert.
TipWalk-in only; arrive at opening or after 20:30 for the easiest seats. Closed Mondays.
Nationally acclaimed. A 22-seat room: vegan dough, nine rotating thin-crust varieties, rose garden patio. Natural wine. Book on Resy; fills fast.
Paul Sayler and Rob Downey opened American Flatbread Burlington Hearth in 2004; in-house brewery (Zero Gravity's original home) and an upper-deck patio.
OrderThe New Vermont Sampler with house cheese and maple-fennel sausage, plus a Punctuated Equilibrium IPA.
TipWeeknight walk-in only; weekends take a Resy waitlist. Upper deck opens late spring.
The Burlington Hearth location of Vermont's wood-fired flatbread chain. Big upper-deck patio, in-house brewery (Zero Gravity's original home),
OrderThe New Vermont Sampler with Vermont cheddar and house maple-fennel sausage.
TipWeeknight walk-in only; weekends take a Resy waitlist. Upper deck opens late spring through fall.
Renzo in Charleston runs wood-fired pizzas and a natural-wine list out of an industrial spot on Huger Street since 2018. Located in Upper Peninsula.
OrderWhatever the chalkboard pizza is, plus burrata with whatever's in season.
TipBook on Resy. Tuesday to Saturday only; small room, books out by Wednesday.
Renzo in Charleston runs wood-fired pizzas and a natural-wine list from an industrial Huger Street storefront since 2018. Located in Upper Peninsula.
OrderWhatever chalkboard pizza is on, plus burrata with seasonal vegetables.
TipBook on Resy. Small room, books out by midweek for the weekend.
Pequod's Pizza in Chicago is the Lincoln Park pan-pizza institution on Clybourn since 1971, the caramelised cheese ring around the crust copied.
OrderMedium pan pizza, sausage and mushroom, with extra cheese around the rim.
TipWalk in at 16:30 to beat the queue; tables fill before the kitchen opens for dinner service.
Dewey's Pizza Oakley on Madison Road in Cincinnati is the open-kitchen wood-fired pie shop founded in 1998, with the Bronx Bomber and dough-tossing show.
OrderEdgar Allan Poe pie, Salad with house ranch
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