Baked in a wood-fired oven, the thin-crust pizza at Flour + Water blends Old World tradition with modern refinement, according to chef and co-owner Thomas McNaughton. Website: N/A. Have you ever tried to slice a hot pizza with a knife? Theirs is a dry, Saltine-thin crust (12 or 14 inches) created by parbaking the dough, flipping and topping it with about three to four times its thickness in sliced mozzarella, then returning it to the oven to cook the toppings. Zimmerline prefers provolone he slices himself. Photo © Eric Wolfinger, Credit: More than 20 years after rock climbers Warren Hancock, Matt Jones, and Ron Hancock founded Moose’s Tooth (it’s named for a climbing peak), folks can’t get enough stone-baked puffy crusts. Website: angelosonline.com. Address and phone: 25 Preble St, Portland (207-245-3088) But you’re here for the Sicilian style slice that inspired the restaurant, and the Federal Hill combo at that: pepperoni, Italian sausage, sliced meatballs, salami, mozzarella, and housemade red sauce. Address and phone: 1570 Stockton St, San Francisco (415-835-9888) Website: bridgerbrewing.com. A pizza cutter, on the other hand, is super sharp, so you can simply roll it across your pie without causing a dinner disaster. How else to describe counter service in an alley where to-go pies are made in a century-old brick oven attached to the owner’s childhood home? But in this case, it’s okay to be a follower. Address and phone: 1075 East Montague, North Charleston (843-225-1796) Not run-of-the-mill stuff to be expected, even from the best. That three-hour wait could match the hype. Is there a pizza man in America more famous than Domenico DeMarco? Photo © Emily Hart Roth, Credit: The following core principles held true while researching America's best pies: 1. Photo © Doug Schneider Photography, Credit: Website: napolesepizzeria.com. Website: thepie.com. donantoniopizza.com. Al Forno’s best is the Summer pizza, topped with tomato sauce, fresh herbs, scallions, a blend of fontina and pecorino cheese, a spicy oil and corn right off the cob. These are wide, super-charred puffy rims that are light and airy. Photo courtesy of Rubirosa, Credit: How to bake the Best Pizza. In 1980, Johanne Killeen and George Germon launched a new era of ambitious cooking in Providence with their thin-crusted grilled pizzas topped with superfresh ingredients. Address and phone: 522 E Atlantic Ave, Delray Beach (561-865-5923) Ultimately, the product is made in the USA. These 12-inch crusts are light and chewy like typical Neapolitan pies, but with a slightly darker crust like you might see from a coal-fired oven. Address and phone: 3300 Old Seward Hwy, Anchorage (907-258-2537) 5. You can’t completely judge a pie by delivery, but you can judge how well a pizza is delivered. motorinopizza.com, An offshoot of Delfina restaurant, from Craig and Anne Stoll, with Neapolitan-inspired pies like the signature margherita and variations with delicious toppings like house-made fennel sausage. "I like Papa John's the most because their dough is airy and fluffy, and I swear they use a blend for their sauces. Filter by location to see Pizza Chef salaries in your area. DeLuca’s most popular pie by far is one topped with two-month cured pancetta made by Butcher & Public in Little Rock. Camp Chef Italia Artisan Pizza Oven Camp Chef's pizza oven is trickier than some of our other picks. → http://bit.ly/Subscribe-to-MashedPizza. Restaurateurs Bobby Stuckey and Lachlan Mackinnon-Patterson of Locale’s sister restaurant Frasca serve Neapolitan-inspired pizzas fast-fired in a 900° Naples-imported wood-fired Stefano Ferrara oven. Asia Pacific +65 6212 1000 Website: monkshouseofalerepute.com. Photo courtesy of Al Forno Restaurant, Credit: Additionally, there’s no phone, there are no reservations, it’s cash-only, whole-pie-only, the hours are strange, there's no bathroom (McDonald's is three blocks away), and they only make 40 pizzas a night. But, you never know, right? At his original Little Italy location in San Francisco, you want to start with the signature Neapolitan, the one that won the World Pizza Cup in 2007: hand-mixed dough finished with Caputo red flour, proofed in wood boxes, topped with San Marzano tomatoes D.O.P., sea salt, mozzarella fior di latte, fresh basil, and extra virgin olive oil then fired in a 900-degree wood-burning oven. If you’re going to make the trek to this deep Brooklyn institution, you’re not getting a $5 slice. The name of chef Michael Timothy’s restaurant may have changed (it reopened after renovations in 2011 as MT’s Local – Kitchen & Wine Bar), but the delicate pizzas are still just as good as ever. Buon Appetito! From the folks behind Umami Burger: fast artisanal pizza. Address and phone: 1147 Bethel Street, Honolulu (808-537-4992) It is the best pizza stone for oven as it can withstand a temperature of up to 2000 Degrees Fahrenheit. The famed wait has improved since a second location opened, but even if you have to wait an hour or two for that Rosa with red onion, Parmigiano Reggiano, rosemary, and Arizona pistachios, it will be worth it. Deep-dish is technically a casserole, but yes, it’s still pizza, and it can be great, but that’s not the only pizza style in Chicago. 10. But it’s garnered quite the reputation within the state for its thin-crust pizzas. Pizza nerds, don’t go looking for Rhode Island pizza strips. It’s a 16- to 18-inch pie, making it a cross between Neapolitan-style consistency and New York-style size. Grotto's swirl pies and Pizza By Elizabeths’ gourmet pizzas get much of the dough, cheese, and sauce attention in Delaware, but Pino and Antimo DiMeo—the father-and-son team behind Dimeo’s in Wilmington—deserve equal mention. While there are now a few more locations, this isn’t just a brick-oven “pizza concept” from the Indiana über-restaurateur’s Patachou restaurant group—it has become one of the city’s pizza icons. Every year, critics make a pilgrimage to America’s pizza mecca and declare what Arizonans have long known: Bronx-born Chris Bianco makes some of the country’s best Neapolitan pizza. 7. curling, the sound of sauce bubbling, and melted cheese crisping. Website: garageonmarket.com. This is one of those pies that offers the contrast of a hot pie topped with cool or room temperature ingredients. Website: santillopizza.com. An Irish pub with New York pizza from two guys in Hawaii's Chinatown. 13. Address and phone: 704 Cleveland Ave S, St. Paul (651-696-1066) Given that Pizza Rock houses at least four different kinds of pizza ovens, and that he serves at least nine styles—all done as if by someone native to each— it’s difficult to recommend just one pie, so we’ll note the ones made in limited quantities. Truth is, there’s so much good pizza these days, finding the best is more difficult than ever. Address and phone: 1423 O St., Lincoln (402-477-9166) Save room for dessert: one of Via 313’s eight Detroit-style super thin bar pies. Its saucy, thick cheese-topped deep-dish squares edged by a chewy crust that’s created by a twice-baked process in oil- or butter-brushed pans. Photo © Eric Mueller, Credit: The director of the Southern Foodways Alliance, John T. Edge swears by the white pie with roasted garlic ricotta, Pecorino Romano, aged mozzarella, basil, and Parmesan. His signature regina margherita pizza is topped with tomato sauce, buffalo mozzarella, grape tomatoes, basil and extra-virgin olive oil. For the uninitiated, imagine a Sicilian slice whose components have been multiplied by themselves to achieve an amplified version of their essence. Website: areafour.com. © Copyright 2021 Meredith Corporation. The rotolo, not to be missed, are pink, fatty slices of house-made mortadella and ricotta wrapped in pizza dough, topped with Sicilian pistachio pesto. Website: flyingpie.com. Best Pizza in Naples, Province of Naples: Find Tripadvisor traveler reviews of Naples Pizza places and search by price, location, and more. The wooden finish of the Heritage Acacia Wood Pizza Peel make it attractive enough to display in your kitchen when you're not effortlessly transferring pizzas to the oven. pizzeriadelfina.com, Gregarious pizza legend Paulie Gee serves Neapolitan pies with inspired toppings like a cream sauce made with anisette, a sweet anise liqueur. Photo © Evan Sung, Credit: They estimate the triple to be the equivalent of eating 15 pounds of jalapeños! If you’re looking for D.C.’s reigning best pie, look no further than Etto, a partnership between Peter Pastan and Amy Morgan of 2 Amys and Tad Curtz and David Rasner of Garden District. Their midtown pizzeria serves 50 different pies—including fried montanara. We offer 35 toppings for you to create your own pizza. Americas +1 212 318 2000. Thanks to partner and Chipotle CEO Steve Ells, that’s an impressive feat being replicated at locations in Ohio, Missouri, and Kansas. He started Pupatella, his grandmother’s nickname in Italy, as a food truck in 2007. This pizza pan is your best option if you are looking for. https://www.chef-in-training.com/perfect-pizza-dough-recipe We love Neapolitan style as much as the next pizza nerd, but occasionally, the neo-Neapolitan wave that’s washed across the country ironically leaves us looking for something more akin to the Americanized version. Dino’s Tomato Pie is the second pizza megahit by food power couple Delancey pizza maestro Brandon Pettit and his wife, famed food blogger Molly Wizenberg of Orangette. Refrigerated pizza with fresh … Coppa, his South End enoteca in Boston with Beantown’s über-chef Ken Oringer, is one of the city’s pizza darlings, having been named Boston’s best upscale pizza in 2010 by Boston Magazine, which noted that it has some of the most magnificent pizza crust around: "crunchy, chewy, smoky, and soft all … Dom has owned Di Fara since 1964 but has found real fame over the past 20 years, cooking New York and Sicilian-style pizza Wednesday through Sunday for hungry patrons willing to endure the lines. At J.J.’s, the pizzas (reported to include a touch of olive oil and, wait for it, Guinness) are divided into two sections. Address and phone: 1424 Avenue J, Brooklyn (718-258-1367) Chef Brian Spangler started serving pizza to friends out of a barn on a Christmas tree farm in the small town of Scholls in 2000, settling into his current spot in 2005. 9. The menu includes more than 30 pizzas divided into four categories: meatless; chicken pies; “Unbelievable,” with toppings like salmon, pickles and tater tots (the 2am closing time may help to explain these); and “Rhombus Originals,” which includes the celebrated T-Rex, a red sauce pie with pepperoni, sausage, Canadian bacon, beef, bacon, bacon, and mozzarella. Photo © Shane Mitchell. We’ve assembled a list of 50 of the world’s most reliable, inexpensive wines – bottles that offer amazing quality for their price year in and year out. Dom’s deck oven pies are wet with sauce and cheese in the best scald-the-roof-of-your-mouth way, featuring a touch more sauce and cheese than dough. Unlike the Quad-Cities style in eastern Iowa, Zipp's doesn't use fresh Wisconsin mozz, or mozzarella at all for that matter. But ultimately they are here to serve you: to support your nationwide journey following the the siren song of ronicups curling, the sound of sauce bubbling, and melted cheese crisping. Address and phone: 312 Kittson Ave, Grand Forks (701-787-7317) They’re a little darker, slightly sweeter, and have a little more pull. A barn, dough made using organic wheat restored with wheat germ, a rudimentary wood-fired earthen oven, and four seatings—does it get more Vermont than this? Schenk sold his restaurant group a few years ago, but his spirit lives on at the restaurant and with one of his favorite pies—the Punctuated Equilibrium, topped with Kalamata olives, oven-roasted red peppers, Vermont goat cheese, rosemary, red onions, scallions, cheese, and garlic-infused olive oil. 2. The neighborhood it was named for when it opened in 2011 has since officially changed its name to “The Port,” but there’s no question about the pies turned out at Cambridge’s Area Four—they’re still best in class. No more: Rubirosa, run by Angelo "AJ" Pappalardo, specializes in a thin-crusted pie that dates back to a 51-year-old family recipe from Staten Island. Ohio certainly has more modern pies—including those at Bar Cento and Vero Pizza Napoletana in Cleveland—but there's something about Angelo's thick-crust, deep-dish pan pizzas that just seem more legit in an era overtaken by chewy Neapolitan crusts. George Schenk could hardly have known the popularity his pizza would find when he built his first oven out of field stone from his own land in 1985, but the thin-crust, crunchy pies have found a devoted following since. He’s opened more than 10 restaurants in California and Nevada, mastered every style of pizza, and has even been referred to as the Michael Jordan of pizza-throwing. Along with the latter, the spicy meat wedge gets pepperoncini, red pepper sauce, oregano, and a house blue cheese sauce for dipping. In 2010, he settled into a permanent location in Arlington, equipped with an oven built using bricks composed of volcanic ash from Mount Vesuvius. Website: vitoandnicks.com. Hall’s crisp, thin, char-edged pies are made in a handmade wood-fired brick oven with homemade ingredients, including a house mozz, a feat most famous New York pizzerias wouldn’t dare try. ribaltapizzarestaurant.com, This super traditional pizzeria, with wood paneled walls covered with pictures of famous athletes, has been around for more than a century and serves outstanding pizzas, like the signature homemade sausage pie. 11. Maybe. Address and phone: 5104 Wilson Blvd, Arlington (571-312-7230) Website: moosestooth.net. There are eight specialty pizzas available in 12- and 16-inch thin crust pies, or 12-inch deep dish that takes 45 minutes to cook. And its pizza—with Wellfleet cherrystone clams sauce, bacon, Pecorino, hot pepper, and parsley—has become one of the state’s iconic pies. Cooked in a wood-fired oven with a dough made using local hard red spring wheat, these are char-bubbled, thin-crust pizzas with more crisp-to-chew than the style typically exhibits. When it comes to slice joints, always be skeptical of a reheat but not dogmatic about refusing one. Made out of cordierite, the stone absorbs and transfers heat evenly, enabling even cooking. When people ask Chris Hansen how he learned how to make pizza, he half-jokingly tells them from the Internet. The irregularly shaped New Haven specialty is just a few credit cards thick; it has a crackery edge that sings up and down along the rim like ruffled sheet music, crackling and crisping with each oregano- and Parmesan-flecked, olive oil-drizzled, fresh-shucked clam juice, garlicky bite. The dough is deep-fried, then topped and baked, adding a depth of flavor. They say pizza’s like sex—that even bad pizza is still, well, pizza. As at Rhode Island’s Al Forno (more well-known for pioneering the genre), MT's pizza menu is simple, with just seven options featuring some classic flavor profiles and a few less common combinations like chicken with bacon and prosciutto with fig jam. Photo © Lesley Kao, Credit: Address and phone: 17125 Conant St, Detroit (313-892-9001) Photo © Squire Fox. It may sound like the beginning of a joke, but there’s nothing funny about the thin, New York-style pies at J.J. Dolan’s in Honolulu. Signature pies, crazy toppings, bizarre topping combinations, and various styles at a pizzeria should always be sampled, but guarantee nothing. O4W’s 16” square version of the rectangular, pan-cooked style of pizza native to Long Island, New York, has a crunchy bottom, bright homemade marinara, and light cheesy finish that’s brought Spina more fame than he possibly could’ve imagined when he left Jersey to open up shop in Georgia. These thick, 22-inch long, pan-cooked pizzas all feature cheese (one, the Hope Street, is even unsauced!). It makes me suspicious that whoever first said that actually hadn’t had very much sex, very good sex, or, for that matter, good pizza. Their signature margarita pizza is topped with house-made pomodoro, fresh herbs, two cheeses and extra virgin olive oil. The rising crust requires 21-23 minutes. Go for the Detroiter, topped with pepperoni, tomato basil sauce, shaved Parmesan and Buddy’s spice blend. Wetter, more doughy, and about a half bigger than your typical Sicilian slice, each inch-thick slab is an airy cloud of super-moist and fluffy trapped-bubble focaccia topped with oozing, just-melted cheese continents that are separated by tiny rivers of sauce. It will also be home to New York’s first branch of Scuola Italiana Pizzaioli, Italy’s famed pizza school. So it’s cool that Anthony Spina’s grandma pies have taken Atlanta by storm over the past two years. 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