Great pizza is everywhere. Some spots serve Neapolitan-style crusts, while others go heavy on cheese and toppings with a serious hometown flair. Every state has at least one place that locals proudly call the best. Start with this list if you’re chasing the top slice across the map.
Alabama: Slice Stone Pizza & Brew, Birmingham
Walk into Slice on a Friday night, and there’s a good chance the Soul Pie is already halfway gone. Turnip greens and Conecuh sausage may not sound traditional, but they’ve become the menu’s defining flavors. A hint of char on the crust adds depth, and local drafts round out the experience.
Alaska: Moose’s Tooth Pub And Pizzeria, Anchorage
Anchorage winters don’t stand a chance against a slice of “Amazing Apricot.” Cream cheese melts into blackened chicken under a sweet glaze, and somehow, it works. Moose’s Tooth keeps its oven hot and drafts colder, thanks to an in-house brewery that matches every pie with something on tap.
Arizona: Pizzeria Bianco, Phoenix
Before the awards and the national praise, Chris Bianco was baking in a grocery store corner. What hasn’t changed is his obsession with balance. The Wiseguy—stacked with house-smoked mozzarella and roasted onions—says everything without trying too hard. Simplicity drives the menu, but precision drives the outcome.
Arkansas: Red’s Pizzeria, Jonesboro
There’s no fuss inside Red’s—just good pizza and a kitchen that knows its dough. Their BBQ Chicken pie has a house-made sauce that leans smoky, not sweet. The dough rests overnight, bakes light, and holds up under heat. Between bites, nobody talks much, which is probably the biggest compliment here.
California: Cheese Board Collective Pizzeria, Berkeley
There’s no menu and today’s pizza won’t be available tomorrow. Corn, feta, lemon zest? Maybe. Or roasted yam and arugula. That unpredictability is part of the magic. A worker-owned co-op, the Cheese Board isn’t just a pizzeria—it’s a Berkeley institution that changes daily but somehow never loses its voice.
Colorado: Blue Pan Pizza, Denver
Detroit-style pizza reaches new heights in Denver’s West Highland neighborhood. Blue Pan’s award-winning crust crisps along the edges thanks to Wisconsin brick cheese pressed into a square pan. The Brooklyn Bridge pie adds ricotta and sausage, finished with crushed tomatoes or a sprinkle of oregano for a richly satisfying slice.
Connecticut: Frank Pepe Pizzeria Napoletana, New Haven
Coal-fired ovens shape the legacy at Frank Pepe’s, where the white clam pizza helped turn New Haven into a pizza landmark. Fresh-shucked clams and garlic hit the crust directly, followed by a drizzle of olive oil. Since 1925, this method has remained unchanged—and still draws long lines daily.
Delaware: Grotto Pizza, Rehoboth Beach
Tourists come for the boardwalk but stay for the swirl. Grotto’s signature spiral of tangy tomato sauce layered over cheese isn’t a gimmick—it’s their identity. Since the 1960s, it’s been a Delaware staple, served in beach towns statewide. The crust stays chewy and the flavor hits from the first bite.
Florida: Steve’s Pizza, North Miami
Steve’s sticks to giant, foldable slices topped with bubbling mozzarella and oregano-sprinkled tomato sauce. New Yorkers in Florida swear it tastes like home. Fluorescent lights and red booths set the tone, while paper plates keep things simple, letting the pizza speak for itself.
Georgia: Antico Pizza Napoletana, Atlanta
The heat from wood-burning ovens scorches the crust just enough to seal in the softness beneath. At Antico, pies like the Diavola—topped with spicy salami and fresh mozzarella—arrive fast, built with imported components and bold intent. Shared tables and open kitchens create a setting that moves with the rhythm of the fire.
Hawaii: Big Kahuna’s Pizza, Honolulu
Just minutes from the airport, Big Kahuna’s draws steady traffic for its bold, local flavors. The Kanaka pizza layers kalua pork over a sweet BBQ base, finished with fresh green onions. Shrimp and mango salsa also appear, turning familiar toppings into something distinctly Hawaiian.
Idaho: The Wylder, Boise
Sourdough crusts at The Wylder rest for 48 hours, building a rich taste and chewy texture before baking. The Honey Badger pizza features Italian sausage, ricotta, caramelized onions, and spicy honey layered over parmesan cream sauce. That mix of savory and heat draws regulars in for something unforgettable.
Illinois: Giordano’s, Chicago
Few places define Chicago deep dish like Giordano’s. Cheese goes down first, followed by meats and vegetables, then topped with sauce before heading into a pan that seals the thick, golden edge. Since the 1970s, this approach has shaped how visitors and locals experience the city’s most iconic pie.
Indiana: Jockamo Upper Crust Pizza, Indianapolis
Jockamo’s menu reads more like a challenge than a list—unexpected combos such as duck prosciutto or Thai peanut sauce might land on your crust. While creativity fuels the combinations, the hand-tossed dough holds it all together. Neighborhood vibes and regional artwork round out the atmosphere without pulling focus from the pie.
Iowa: Great Plains Sauce & Dough Co., Ames
Built for sharing, the thick-crust pizzas here weigh heavily—especially the 6-pound, 16-slice Bertha. Cornmeal dusts the pan for extra crunch, and the sauce leans savory with just enough sweetness. Seating stays casual, and sheet pans replace traditional trays, giving everything a homemade feel that sticks with you.
Kansas: Picasso’s Pizzeria, Wichita
Slices stretch beyond the standard at Picasso’s, where some span nearly a forearm’s length. Served on oversized trays in Wichita’s Delano District, these New York-style pies rotate through a creative lineup of toppings. Each pizza takes its name from a famous painting, a nod to the shop’s artsy flair.
Kentucky: Impellizzeri’s Pizza, Louisville
Thick cheese and rich additions define the Impellizzeri signature, resulting in a pie that feels as hefty as it tastes. The family-run shop dates back to the 1970s, but the flagship recipe still anchors the menu. Even as the city’s food scene evolves, this spot holds tight to its roots.
Louisiana: Pizza Domenica, New Orleans
Imported wood-fired ovens anchor the open kitchen at Pizza Domenica, with high heat that crisps the crust while locking in softness. Seasonal pies share the menu with small plates and house-made dips. The casual layout pairs well with shared tables or a rotating draft, easily matching the place’s upscale edge.
Maine: OTTO Pizza, Portland
Bold choices start right at the menu, where mashed potato and bacon land confidently atop OTTO’s hand-stretched dough. While the pies push boundaries, the execution remains classic—thin crust and crisp finish. Locations have spread across New England, but the flagship Portland shop still sets the tone.
Maryland: Joe Squared Pizza, Baltimore
Square pizzas baked in cast iron give Joe Squared its signature crust—crackly around the edges and sturdy underneath. The menu is adventurous with toppings such as goat cheese and jerk chicken. Set beside the Metro Gallery, this artsy pizzeria mixes experimental flavors with a side of local energy.
Massachusetts: Area Four, Cambridge
Naturally leavened dough ferments for over 30 hours at Area Four before being baked in a wood-fired oven. That long rise gives the crust depth and bite, perfect for combinations like fontina with smoked bacon and onion. Right across from MIT, the place blends culinary science with unapologetically daring choices.
Michigan: Licari’s Sicilian Pizza Kitchen, Grand Rapids
Family recipes from Sicily shape the menu at Licari’s, where thick, square-cut pizzas are baked golden with a soft, airy center. A drizzle of garlic oil and layers of mozzarella and salami showcase the kitchen’s depth. Sauces are made in-house, and imported ingredients tie everything back to their Italian roots.
Minnesota: Pizzeria Lola, Minneapolis
A wood-fired oven imported from Naples anchors the kitchen at Pizzeria Lola, but the flavors are playfully local. The Lady ZaZa pizza layers Korean sausage, kimchi, and scallions over a chewy crust with smoky edges. Owner Ann Kim’s creative vision turns familiar dough into something entirely unexpectedly Minnesotan.
Mississippi: Square Pizza, Oxford
Serving slices from a walk-up window, Square Pizza brings East Coast flavor to Mississippi with pies that go big on crunch and cheese. Pepperoni cups and banana peppers land on airy, pan-baked crusts with a satisfying golden edge. The spot may be compact, but the flavors are big.
Missouri: Pi Pizzeria, St. Louis
Cornmeal crust sets Pi’s deep-dish pies apart, forming a sturdy base with layers of mozzarella, tangy sauce, and bold extras like roasted vegetables or meatballs. First made famous when President Obama requested it at the White House, Pi blends Midwestern generosity with a polished, urban feel across its locations.
Montana: Eugene’s Pizza, Glasgow
Eugene’s has been an institution since 1962, and the family-made dough and sauce still follow the same recipe. The sausage, ground and spiced in-house, adds a distinct edge to their thin-crust pies. While the town is small, the flavors here travel well beyond the high plains of Montana.
Nebraska: Dante, Omaha
Wood-fired and ingredient-driven, Dante builds its pies around seasonal produce and house-cured meats. The Margherita keeps things classic with San Marzano tomatoes and fresh mozzarella, but specials shift with the farm deliveries. Each crust emerges lightly charred, airy inside, showcasing a technique that rewards slow preparation.
Nevada: Pizza Rock, Las Vegas
At Pizza Rock, pies compete in international contests—and win. Owner Tony Gemignani’s creations include a Margherita baked in a 900°F wood-fired oven and a Detroit-style pie with caramelized edges. With club lighting and DJ sets, the setting feels like Vegas, but the pizza never takes a backseat to the scene.
New Hampshire: Alley Cat Pizzeria, Manchester
Late nights often end with a slice from Alley Cat, where New York-style pizza remains available until midnight. The crust stays foldable without turning flimsy, and oversized slices stretch well beyond the plate. Here, pies leave the oven with crisp edges to meet a steady crowd ready for more.
New Jersey: Brooklyn Square Pizza, Jackson
The Upside Down Square is the star here—sauce layered over cheese on a thick, airy base that crisps perfectly in the oven. Brooklyn Square brings a taste of Staten Island to central Jersey, with its real secret being balance: bold flavors, gentle crust, and a crunch that sticks with you.
New Mexico: Giovanni’s Pizza, Albuquerque
Hidden away in a low-key strip mall, Giovanni’s has earned loyal fans with its no-nonsense approach to East Coast-style pies. Red pepper flakes and generous cheese stretch across massive slices, all resting on a thin base with just the right amount of bite. It’s the spot where the pizza speaks louder than the signage.
New York: Grimaldi’s Pizzeria, Brooklyn
Grimaldi’s pizzas, baked in a coal-fired oven beneath the Brooklyn Bridge, have a smoky depth that gas ovens can’t replicate. The dough is hand-tossed and topped with whole milk mozzarella and crushed San Marzano tomatoes. For visitors, it’s a classic New York experience that matches its reputation.
North Carolina: Lilly’s Pizza, Raleigh
Inside a former biker bar, Lilly’s keeps things vibrant through bold artwork and a buzzing crowd, paired with an inventive menu. Crusts are rolled wide and paired with slow-simmered sauce, while unexpected ingredients such as black beans or sunflower seeds add a twist. It’s not traditional, but it’s deeply rooted in Raleigh culture.
North Dakota: Blackbird Woodfire, Fargo
A blazing wood oven is the focus of the open kitchen at Blackbird, and pizzas blister and bubble within full sight of the dining room. Regional ingredients, including rotating seasonal produce and regionally sourced meats, lead the menu. Each pie arrives with a crisp edge that feels rustic and refined.
Ohio: Crust, Cleveland
What began in a tiny walk-up has grown into one of Cleveland’s most trusted pizza spots. House-made dough ferments for days before being baked to create a light, airy crust with deep flavor. Slices come oversized and fold easily, and the corner location stays lively without rushing the experience.
Oklahoma: Empire Slice House, Oklahoma City
Neon lights, cheeky menu names, and oversized slices define the Empire experience. The Fungus Among Us, topped with mushrooms and truffle oil, draws a steady stream of fans. Lean, chewy crusts with a crisp base set the tone as the space fills with music and the unmistakable scent of garlic.
Oregon: Sizzle Pie, Portland
At Sizzle Pie, late-night slices meet a punk rock vibe. The menu caters to all, offering vegan, vegetarian, and meat options, including their standout Strong Arm of The Slaw pizza. Some spots stay open until midnight, with an extended schedule that makes it a go-to for Portland’s diverse pizza lovers.
Pennsylvania: Pizzeria Beddia, Philadelphia
In Fishtown, Pizzeria Beddia crafts 16-inch pies with a crispy crust and quality toppings like Calabrian cream and pickled serranos. Its minimalist space includes a bar serving natural pours and a private Hoagie Room for tastings. Reservations are recommended, but walk-ins are welcome.
Rhode Island: D. Palmieri’s Bakery, Johnston
Pizza strips rule the counter at D. Palmieri’s—thick rectangles served at room temperature with a slather of sweet red sauce. There’s no cheese on top, just soft, doughy slabs baked in trays. It’s a true Rhode Island staple, built more for memory and comfort than crispness or flash.
South Carolina: Village Idiot, Columbia
Since 1990, this college-town classic has dished out New York-style slices on paper plates, best eaten folded and fast. The crust has enough chew to support spicy pepperoni or extra garlic additions. Sports on TV and a rotating tap list keep the energy up long after lunch ends.
South Dakota: Dough Trader Pizza Company, Spearfish
Housed in a 1920s cottage, Dough Trader bakes sourdough-crust pizzas in a stone-deck oven that gives each pie a smoky finish. The quirky menu has pies that come with names like the Big Cheesy and feature toppings from caramelized onions to hot cherry peppers. Seating’s limited and charm fills every corner.
Tennessee: Big Ed’s Pizza, Oak Ridge
Since 1970, Big Ed’s has stuck to hand-spun dough and simple ingredients spread generously on a cracker-thin base. The open kitchen shows off the tossing process, and regulars often claim their usual spot before ordering. Despite the state’s growing number of pizza joints, Big Ed’s keeps its loyal crowd.
Texas: Big Lou’s Pizza, San Antonio
Big Lou’s is best known for its 42-inch pies—massive, shareable, and surprisingly well-balanced despite their size. While the scale draws attention, the real win is in the dough’s flavor and consistency across each oversized slice. Tables fill quickly and the photo-worthy pies keep the buzz steady all week.
Utah: Settebello Pizzeria, Salt Lake City
Certified by the Associazione Verace Pizza Napoletana, Settebello adheres to traditional Neapolitan techniques. Imported flour, fresh mozzarella, and San Marzano tomatoes are baked at over 900°F. Within 60 seconds, the crust chars to perfection, revealing a soft interior and the signature edge marked by leopard-like spots prized in Naples.
Vermont: Piecasso Pizzeria, Stowe
Piecasso blends East Coast roots with mountain-town creativity. The Tree Hugger pizza piles roasted vegetables over a perfectly crisp crust while local brews round out the meal. Bright walls and ski-season crowds bring energy to the dining room, but the focus stays firmly on what’s coming out of the oven.
Virginia: Bottoms Up Pizza, Richmond
Creative combinations define Bottoms Up, with sourdough bases sturdy enough to handle crab meat and sun-dried tomatoes. Built in a restored warehouse in Shockoe Bottom, the space keeps its original brick walls and arched windows. Slices hold up well—balanced in taste and impressive in size.
Washington: Serious Pie, Seattle
Tom Douglas’s Serious Pie doesn’t chase trends—it perfects them. The crust comes blistered from a 600°F applewood-fired oven, topped with combos like Yukon gold potatoes and rosemary or clams with pancetta. Each pizza arrives sliced but uncut, meant for savoring, not rushing. It’s got a casual vibe and serious technique.
West Virginia: Backyard Pizza And Raw Bar, Huntington
What started as a pizza spot added oysters, wood-fired steaks, and small plates, but the pies still lead. The Bee Sting combines soppressata and mozzarella, finished with a drizzle of local honey over a charred crust. A custom-built oven sits under bare beams and warm lighting, matching boldness and comfort.
Wisconsin: Harry’s Prohibition Bistro, Sheboygan
Neapolitan pizza takes center stage at Harry’s, with 00 flour dough rising for days before landing in a 1,000°F oven. Simplicity drives the menu, offering margherita, prosciutto, or white truffle. The bistro’s lakeside view adds a relaxed air to the dining experience without outshining the food.
Wyoming: Pinky G’s Pizzeria, Jackson
Known for its late-night slices and food TV appearances, Pinky G balances ski-town casual with real-deal pizza craft. The Abe Froman pie stands out, topped with spiced sausage, pepperoni, and banana peppers. As the ovens stay busy past midnight, the line keeps forming—sometimes in ski boots.
Leave a comment