A State-by-State Guide to America’s Most Talked-About Pizza Spots
Pizza has a strong case for being the perfect food: it’s endlessly customizable, travels well, and rarely disappoints the next morning as leftovers. Home cooks can absolutely make great pies—especially with reliable techniques like skillet methods or no-knead dough—but restaurant pizza often hits differently. Part of that advantage comes down to professional ovens that run at ultra-high temperatures, cooking pies quickly and evenly in ways most home setups can’t easily match.
So where do you find the best pizza across the United States? One useful way to answer that question is to look at the pizzerias that are consistently praised by customers and repeatedly recommended to anyone hunting for a “perfect pie.” Beyond popularity, there are other markers that separate a good shop from a great one: creativity in toppings, a range of crust styles, thoughtful options for vegetarian and gluten-free diners, and recognition from respected institutions and competitions. The result is a map of pizzerias that don’t just serve pizza—they define it for their communities.
Below is a state-by-state tour of standout pizza places, along with what makes each one worth seeking out. Some are famous for a single iconic style. Others win fans by balancing tradition with experimentation. Many do both.
What “best” means in a pizza conversation
“Best” is always subjective, especially with pizza. Some diners want a thin, crackly crust with toppings all the way to the edge; others want a thick, buttery deep dish; still others chase the blistered char of a wood-fired Neapolitan pie. To narrow the field, the selections highlighted here share a few common threads: strong customer ratings, consistent word-of-mouth recommendations, and a clear point of view—whether that’s a signature dough, a specialized oven, or a menu that takes risks without losing the fundamentals.
Other considerations matter, too. Some places earn attention for sourcing locally, or for chefs who studied with Italian masters. Longevity can be a sign of quality and community trust, while awards—from pizza competitions to broader culinary recognition—help confirm that a shop’s reputation is more than hype.
Regional styles, local pride
One of the most interesting things about American pizza is how strongly it reflects local identity. In Connecticut, the New Haven tradition of Naples-inspired apizza has been beloved for decades. In Michigan, Detroit-style square pizza with its distinctive dough and crispy texture has become a national obsession—yet many still insist the original hits best at home. In Illinois, the debate between deep dish and tavern-style is practically philosophical. And in West Virginia, a coal-fired oven offers a different kind of intensity than the more common wood-fired approach.
Even within a single style, the details matter: fermentation time, sauce balance, cheese choices, and how a crust is baked—whether in a brick oven, a custom build made with volcanic rock, or a coal-fired setup. Across states, the best shops tend to be the ones that treat those details as the main event.
Highlights across the states: what to order and why it matters
Alabama: Tortuga’s, with locations in Hoover and Birmingham, is a go-to for deep-dish pizza that’s worth ordering ahead for. Even diners with Chicago roots give it kudos, and the thin crust has its own devoted following.
Alaska: Anchorage’s Moose’s Tooth Pub & Pizzeria has held records as the highest-grossing independently owned pizzeria in the nation. The menu makes choosing difficult, with combinations like reindeer sausage, bacon, steak, and mushroom, plus house-made root beer adding to the experience.
Arizona: Pizzeria Bianco traces its origin to Phoenix, where Chris Bianco opened the first location. A formative trip to Italy at age 13 shaped his focus on quality ingredients, and customers regularly say the pizza lives up to its reputation.
Arkansas: Bruno’s Little Italy earns raves for both vegetarian options and cured meat pies, and it’s recognized in PMQ Pizza Magazine’s Pizza Hall of Fame. The owners also emphasize the stories and repeat visits that define their relationship with customers.
California: Del Popolo began in a 20-foot, 5,000-pound shipping container before moving to a brick-and-mortar restaurant in 2015. Its pizzas earned a Michelin Guide shout-out, praised for crust and toppings that nod to Italian tradition and California flavors.
Colorado: Denver’s Blue Pan has expanded to multiple locations and a food truck, serving Detroit-style pizza widely credited with popularizing the style in Colorado. Fans say it’s hard to go wrong with any pie.
Connecticut: Sally’s in New Haven has been serving apizza since 1938. From tomato pies to specialty combinations like bacon, apple, and sage, it remains a cornerstone of the city’s celebrated pizza scene.
Delaware: Nick’s Pizza Parlor and Bar pairs standout pizza with beers on tap and old-school arcade games. The shop’s following began when Nick Vouras operated as a pop-up, and regulars also recommend trying the cheesesteak.
Florida: Satchel’s Pizza blends pizza with an art-installation feel, a souvenir-shop vibe, and a kid-friendly playground. Long waits are common, but customers keep coming back for homemade sodas and pizza, alongside a business model that includes living wages and regular charitable donations.
Georgia: Antico Pizza Napoletana, with locations around Atlanta, Alpharetta, and Tucker, also offers nationwide shipping. It’s recognized by the Michelin Guide, and the quality is tied to custom ovens made with volcanic rock and a family recipe.
Hawaii: Brick Fire Tavern draws attention whenever it updates its menu. Its Neapolitan pizzas feature a mix of imported Italian toppings and local ingredients, including items like prosciutto, soppressata, n’duja, local eggs, hot honey, and San Marzano tomatoes.
Idaho: Righteous Slice in Rexburg gained notice for New York-style slices, including a New York Times shout-out. Founder Bill Crawford has awards from pizza-making events, and the Bee Sting has turned skeptics into believers about honey on pizza.
Illinois: For tavern-style loyalists, Vito & Nick’s has served Chicago since 1923. The family-owned shop’s old-school vibe matches its reputation for pizza many fans call close to perfect.
Indiana: In Indianapolis, a brick-oven pizzeria wins praise for a smoky, flavorful crust, plus a menu that extends beyond pizza. Customers also highlight calamari, cocktails, and a casual-but-upscale feel that works well for date night.
Iowa: Maggie’s Farm Wood-Fired Pizza stands out for its connection to a farm that supplies many vegetables and herbs. Diners praise consistent quality and cocktails that earn their own rave reviews.
Kansas: Wichita’s Piatto Neapolitan Pizzeria uses a Naples-built oven and techniques learned from a master in Naples. The result earned a rare four-star review from The Wichita Eagle, with fans praising pies like the prosciutto-topped Rucola and vegan options.
Kentucky: Camporosso is known for award-winning pizza and a welcoming atmosphere. Owner Eric Redfield has shared how small gestures—like adding a free dessert pizza—helped make a customer’s final anniversary dinner a treasured memory.
Louisiana: Oak Oven serves scratch-made, wood-fired pizzas with dietary restrictions in mind. Diners looking for gluten-free or vegan options can find them, and the pizza works equally well as a meal’s centerpiece or a lead-in to pasta.
Maine: A wood-fired pizza spot with “brewing” in its name has built loyalty with pies like the Bond Street (chorizo, pepperoni, honey) and rotating newcomers such as the Pride Pie and the Kennebec (ranch, bacon, roasted chicken). Gluten-free pizza also earns strong praise, especially paired with cider.
Maryland: Baltimore’s Matthew’s Pizza, serving since 1943, is beloved for a crab pie featuring cheeses, onion, crab meat, and Old Bay seasoning. Cheesy tomato pies are another favorite, and the shop holds a special place for locals who miss it after moving away.
Massachusetts: Boston’s Picco pairs pizza with in-house ice cream, a combination that sets it apart. Regulars recommend a white pizza with caramelized onions and bacon, plus hot honey chicken wings before finishing with ice cream.
Michigan: Buddy’s Pizza has multiple locations, and it’s the birthplace of Detroit-style pizza, dating to 1946. While the style is now popular nationwide, fans often argue there’s something special about the original.
Minnesota: Pizzeria Lola, a passion project from chef Ann Kim, has earned James Beard recognition. Customers swear by the Korean BBQ pizza and the kimchi pizza, with olive oil-drizzled soft serve also part of the experience.
Mississippi: Leña Pizza + Bagels opened in 2023 and was honored at The Best Pizza Awards in Milan two years later. With weekly-changing menus and irregular hours, it can take planning, but customers praise both the pizza and the service—plus bagels that rival top New York City examples.
Missouri: A wood-fired pizzeria known for pies like the Smokestack (smoky gouda and smoky mozzarella) and the Butterbird (bourbon butter BBQ sauce and chicken) encourages diners to linger. Staff also get high marks for drink recommendations.
Montana: Pizza Campania earns praise from customers—including some who have lived in Italy—for Neapolitan pies and thoughtful topping choices. Pairing rustic pizza with western ingredients like bison sausage is part of its appeal, and tiramisu is a frequently recommended finish.
Nebraska: Orsi’s, Omaha’s oldest bakery, is also an Italian restaurant turning out scratch-made pizzas. Customers highlight the care in the crust and recommend not skipping the cheesy garlic bread.
Nevada: Solamente Pizza in Las Vegas draws such praise that some people travel from out of state to try it. Chef Ethan Spiezer’s story adds to the admiration: he was a full-time teacher by day while opening the restaurant at night, and customers describe both pizza and service as exceptional.
New Hampshire: A Manchester wood-fired spot named for oven temperature leans into charred crust and modern flavors. The mac and cheese pizza is a standout, and those familiar with the menu also recommend the Tuscan wings.
New Jersey: Razza is a favorite among local fans and has also been named a top pick by Alex Guarnaschelli. Its pull is strong enough that even New Yorkers make the trip, a notable endorsement in the region’s pizza culture.
New Mexico: Slice & Dice in Albuquerque is praised for accommodating dietary restrictions while offering a playful dining experience with board games. It’s positioned as both a strong pizza stop and a full night out.
New York: L’Industrie is singled out as one of Bobby Flay’s favorite places to eat and was named best street pizza at the 2025 Best Pizza Awards in Milan. Lines can be common, but customers say the wait is worth it.
North Carolina: Charlotte’s Pizza Baby has built a loyal neighborhood following, serving Roman-style pies and a rosemary chicken pie that customers frequently praise. Local support for the restaurant has been especially visible in response to past criticism.
North Dakota: Blackbird WoodFire in Fargo, with two locations, is known for creative combinations like the Big Dill (pickles, cream sauce, bacon), a BLT pizza, and a sausage apple pie—proof that unusual ideas can pay off.
Ohio: Terita’s is celebrated for Columbus-style pizza: thin crust, toppings to the edge, and provolone cheese. Fans praise the chewy-and-crispy crust, sweet-and-spicy sauce, and standout sausage.
Oklahoma: Tulsa’s Empire Slice House earns love for New York-style slices that even New York natives approve of. Ordering by the slice is a smart way to explore the rotating lineup of creative specials.
Oregon: Ken’s Artisan in Portland (also in Bend) is known for slow-fermented dough, staying open until it runs out. Favorites include the mushroom pie and the fennel-and-sausage combination, with some diners calling it among the best in the country.
Pennsylvania: Slice on Broadway won World’s Best Cheese Slice at the Pizza Expo’s International Pizza Challenge in 2025. With six locations, it’s a go-to for New York-style pizza, and fans also recommend the pepperoni.
Rhode Island: Hotline Pizza began in 2020 with Detroit-style pies ordered through Instagram for pickup. Even after going more mainstream, customers still order via Instagram, and when pies sell out, they’re gone—adding to the sense of urgency around what fans call works of art.
South Carolina: Extra Virgin Oven highlights the farms and growers behind its locally sourced ingredients. Fans praise creative pies like pistachio pesto and point to the restaurant’s ability to convince skeptics that peach pizza has a place.
South Dakota: Dough Trader Pizza, located in a remodeled former Tastee Freeze in Spearfish, is known for sourdough crust. Customers often say the crust is their favorite part, a strong sign of serious craft.
Tennessee: Five Points Pizza inspires intense curiosity about its scratch-made ranch dressing, but the New York-style pies are the main draw. Locals use it to impress visitors, and even New Yorkers give it approval for sauce, pepperoni, and crust.
Texas: Cane Rosso features an owner who learned from Italian masters, dough made with flour imported from Italy, and rotating monthly specials. It was named Pizza Today’s Independent Pizzeria of the Year and has expanded to nine locations, alongside an animal rescue charity supporting Dallas’s homeless dogs.
Utah: Bricks Corner Oven sources from local farmers’ markets and serves Detroit-style pizza with a crispy, cheesy crust. Cheese bread is a frequent recommendation, and the Salty Pig—pork shoulder burnt ends, bacon, sweet BBQ, and spicy hot peppers—is a suggested order.
Vermont: A small-town favorite built around hand-stretched dough, made-to-order pies, and locally sourced ingredients offers picnic-table dining and a relaxed vibe. Customers say it’s worth the wait, with some even driving hours for it.
Virginia: Dr. Ho’s Humble Pie in North Garden leans into seasonal creativity, offering pies with Andouille sausage and Creole-spiced shrimp, Buffalo chicken and pineapple, and scratch-made pesto. Loyal fans return for the combination of inventive toppings and a reliably excellent crust.
Washington: Stevie’s Famous, with two Seattle locations, has won March Madness-style pizza competitions and is praised for a friendly neighborhood feel. Fans highlight greasy pepperoni, rich sauce, and thin crust that even converts deep-dish loyalists.
West Virginia: Mia Margherita uses the state’s only coal-fired pizza oven, producing pies customers describe as intensely flavorful. The menu includes an 8-inch option, and coal-fired wings are also a standout pairing.
Wisconsin: Wells Brothers in Racine has been around since 1921 and is praised for ideally thin crust, flavorful sauce, and plentiful cheese. Some fans say it’s worth a long round trip just to eat there, reflecting decades of family tradition.
Wyoming: Hand Fire Pizza operates inside Jackson Hole’s historic Teton Theater, turning the setting into part of the appeal. Customers praise pies topped with bison, including the Bison of a Gun, plus favorites like caprese and the Chew-baca (ricotta, bacon, onion, arugula, honey).
How to use this guide (and enjoy the search)
Pizza travel doesn’t have to be complicated. If you’re visiting a city, start with the signature style: New Haven apizza, Detroit-style squares, Roman-style slices, or Neapolitan pies from a blistering hot oven. If you’re dining with a group, look for places that offer a range of crusts and toppings, including vegetarian, vegan, and gluten-free options. And if you’re the kind of eater who loves novelty, prioritize the shops known for rotating specials and unexpected combinations—pickles, pistachio pesto, peach, hot honey, and honey-drizzled slices show up repeatedly for a reason.
Most importantly, pay attention to what regulars say. Across the country, the most celebrated pizzerias aren’t just technically skilled—they’re the ones people return to, recommend without hesitation, and sometimes drive hours to revisit. In the end, that kind of loyalty may be the most reliable measure of all.
Whether you’re chasing a charred crust, a nostalgic neighborhood slice, or a highly creative pie that shouldn’t work but somehow does, these pizzerias offer a snapshot of how broad—and how personal—American pizza culture can be.