At Di Fara, the dough is made fresh several times a day and the Neapolitan pies—cracker-thin crust with a pleasing char and a subtle Parmesan zing—are painstakingly crafted. The signature pie is an exquisite blend of bright plum-tomato sauce, puddles of rich buffalo mozzarella, zesty sausage, peppers and onions, all topped with drizzled olive oil from a copper pot and snipped basil leaves. The hike for many of us to this no-frills Midwood spot will take a while. But trust us—one bite is worth the wait.
While imitation is the goal of many Neapolitan purists, who import their 00 flour and San Marzano tomatoes for Italian authenticity, the best pizza in America also spans regional styles like deep-dish Chicago pizza, Detroit’s square slices and New Haven’s coal-fired pies. We rank the country’s finest purveyors, from classic cheap pizza joints to gourmet eateries.