10 Must-Try Pizza Spots Across America
Pizza lovers, get ready for a mouthwatering adventure across America! I’ve eaten my way through countless pizzerias from coast to coast, searching for those magical spots where dough, sauce, and cheese combine to create pure magic. These ten pizza paradises represent the absolute best of what our country has to offer: from traditional New York slices to innovative West Coast creations.
1. Una Pizza Napoletana, New York, NY
The moment I bit into Una Pizza Napoletana’s margherita, time literally stopped. Owner Anthony Mangieri obsesses over every detail, fermenting dough for days and importing San Marzano tomatoes directly from Italy’s volcanic soil.
The pizzeria’s minimalist interior lets the food take center stage. No fancy toppings or gimmicks here, just perfectly charred crusts with that magical chew-to-crisp ratio that haunts my dreams.
Fun fact: Mangieri closes shop when the dough runs out, so arrive early!
2. Pizzeria Sei, Los Angeles, CA
Hidden in a Los Angeles strip mall (as all good LA food spots seem to be), Pizzeria Sei serves Tokyo-Neapolitan style pizzas that changed my understanding of what pizza could be. Chef William Joo blends Japanese precision with Italian tradition.
The crust? Impossibly light yet structured enough to hold those carefully curated toppings. Their signature Bismark pie topped with a perfect egg makes me emotional just thinking about it.
Only six tables inside means reservations are essential, but absolutely worth planning ahead for.
3. Tony’s Pizza Napoletana, San Francisco, CA
Thirteen-time World Pizza Champion Tony Gemignani doesn’t just make pizza, he creates edible art at his North Beach institution. Where else can you sample Detroit-style, classic Italian, New York, and coal-fired pizzas all under one roof?
My personal revelation was the Cal Italia, a perfect marriage of asiago, mozzarella, imported gorgonzola, sweet fig preserve, prosciutto, and a balsamic reduction. It sounds bizarre but tastes like heaven.
The restaurant’s walls display Tony’s championship trophies; a not-so-subtle reminder you’re eating pizza made by actual royalty.
4. Jay’s Artisan Pizza, Kenmore, NY
Forget everything you think you know about Buffalo food: Jay’s Artisan Pizza is rewriting the culinary story of Western New York. In a converted garage that seats maybe 20 people, Jay Langfelder crafts Detroit-style pizzas so good I nearly wept.
The rectangular pies feature caramelized cheese edges that crunch like the world’s best potato chip. Their pepperoni cups hold little pools of spicy oil that should be illegal.
Pro tip: The “Twice Baked” with potato, bacon, and ranch drizzle makes even die-hard New York pizza snobs reconsider their life choices.
5. Ribalta, New York, NY
“The most authentic Neapolitan pizza outside Naples” isn’t just marketing hype at Ribalta; it’s verifiable fact. Chef Pasquale Cozzolino imports water from Naples to recreate the exact mineral content needed for perfect dough.
Located near Union Square, Ribalta serves pies with that distinctive soupy center Neapolitan pizza is famous for. The crust bubbles and chars in all the right places in their 900-degree wood-fired oven.
During soccer season, the restaurant transforms into an unofficial Italian embassy, with passionate fans gathering to watch matches while devouring pizza that transports them straight to the old country.
6. Ken’s Artisan Pizza, Portland, OR
Before Portland became a pizza destination, there was Ken’s; the pioneer that showed the Pacific Northwest how magical wood-fired pizza could be. The sourdough-based crust develops for days before meeting that roaring apple and cherry wood flame.
My first bite of their fennel sausage and onion pizza literally stopped conversation at our table. The balance of flavors: bright tomato sauce, house-made fennel sausage, and that slight sourdough tang, creates pizza perfection.
Arrive early or prepare to wait. Portlanders have been lining up for these pies since 2006, and the crowds only grow larger each year.
7. Truly Pizza, Dana Point, CA
Former Italian pro soccer player Gianfranco Cutri swapped cleats for pizza peels at Truly Pizza, creating Southern California’s most authentic Neapolitan experience. The oceanside Dana Point location adds salty breezes that somehow make the pizza taste even better.
Their dough ferments for 72 hours, creating complex flavors that support rather than compete with the toppings. I dream about their Diavola: spicy salami, fresh mozzarella, and honey that balances heat with sweetness.
Gianfranco often works the floor, sharing stories about growing up in Naples and learning to make pizza from his grandmother; adding heart to an already soulful dining experience.
8. La Leggenda, Miami, FL
Tucked among Miami Beach’s flashy restaurants, La Leggenda quietly serves the most authentic Neapolitan pizza in Florida. Master Pizzaiolo Giovanni Gagliardi earned his credentials in Naples before bringing his century-old family recipes to South Beach.
The restaurant’s blue-tiled pizza oven (imported piece by piece from Italy) reaches 950 degrees, cooking pies in just 90 seconds. That quick blast creates the perfect leopard-spotted crust: crisp outside, airy and tender inside.
Their Regina Margherita with buffalo mozzarella, basil, and that intensely flavorful sauce made me temporarily forget I was in Miami and not Naples.
9. O Munaciello, Miami, FL
Walking into O Munaciello feels like teleporting directly to Florence, Italy. Set in a former 1920s church with soaring ceilings and stained glass, this Miami gem serves pizza certified by the Associazione Verace Pizza Napoletana; pizza’s highest honor.
Head pizzaiolo Carmine Candito performs magic with his dough, which rises for 24 hours before being stretched by hand. No rolling pins allowed here! The result is a crust with perfect chew and those coveted air pockets.
Their signature Munaciello pizza combines fior di latte, ricotta, salami, and basil; a combination that had me planning my return visit before finishing my first slice.
10. John’s of Bleecker Street, New York, NY
Some pizza places feel historic; John’s of Bleecker actually is. Operating since 1929 in the same coal-fired oven (now grandfathered in since coal ovens are banned in new establishments), John’s represents New York pizza in its purest form.
The thin, crisp-yet-foldable crust emerges slightly charred from that ancient oven, topped with tangy sauce and the perfect amount of cheese. Tables carved with decades of initials add to the authentic experience.
Cash only, no reservations, no slices; just whole pies that haven’t changed in nearly a century. Because when you’ve perfected pizza, why mess with tradition?
