The best pizza in America, from thin crust to deep dish

Why we love it: I ventured up to Mama’s Too last summer to see a man about an elote slice, but when I made my way past the threshold of the door, I was soon tempted by a square that was quite literally hidden under a snowstorm of pecorino and Parmigiano Reggiano shreds. One quick melt in the oven later, and all the flavors sang in perfect harmony—creamy and light mascarpone, a bit of funk from the aged mozzarella and all the tangy, stretchy cheesiness I could ever ask for. Keep in mind, there is fresh cracked black pepper on here, so chew gingerly if you are worried about any sensitive molars.

Time Out tip: If you somehow arrived and didn't want a pizza, Mama's can also feed you a two-fisted sandwich such as the Chicken Alla Vodka that quite literally drips with sauce. 

Address: 2750 Broadway, New York, NY 10025

Opening hours: Daily noon-11pm

Why we love it: Pizza lovers on a New Haven, Connecticut, pilgrimage might find it tough to decipher which Frank Pepe is truly the original. Lines form at 157 Wooster Street (the “new” Pepe's, since 1937), but the Spot, just down the block at 163, was the first location, in business since 1925. Don’t fret: Both use a coal-fired oven with a healthy patina of char, and both turn out excellent thin-crust pizzas that are unabashedly blackened and usually too big for whatever table you've managed to score. Pepe’s is justifiably famous for its white clam pizza with a generous helping of quahog clam meat—it will haunt your future pizza fantasies.

Time Out tip: Don't overlook the classic tomato pie if you've got the stomach space. It might look simple, but it’s the truest form of Pepe’s coal-fired style.

Address: 157 Wooster St, New Haven, CT 06511

Opening hours: Daily 11am–10pm

Why we love it: Who would’ve suspected that a pioneer of the artisan pizza movement would come out of Phoenix? Yet that’s exactly what Pizzeria Bianco’s Chris Bianco became when he opened his first location in the back of a grocery store in 1988. Bianco went on to win a James Beard Award in 2003, which is no surprise to anyone who’s tasted his yeasty, charred pies. The Wiseguy, with roasted onions, house-smoked mozzarella and fennel sausage, is a favorite. It captures what Pizzeria Bianco is known for: Simplicity executed with precision, delivering a perfect balance of smoke, salt and acidity in every bite.

Time Out tip: Start with a salad. The menu is deliberately small, and even the greens feel intentional instead of filler.

Address: 623 E Adams St, Phoenix, AZ 85004

Opening hours: Mon-Sat 11am-9pm

Why we love it: When cult pasta destination Flour + Water debuted in San Francisco in 2009, it ushered in a new wave of dining focused on seasonal, creative dishes served in an approachable way. So it's no surprise that when Flour + Water's pizzeria spinoff opened, it quickly became another local institution. Situated in North Beach, San Francisco's Little Italy, the restaurant is a standout in a neighborhood filled with many options for an excellent slice. Classic pies sit alongside non-traditional options like the Hawaiian, featuring thinly-sliced pineapple, capicola, pickled Fresno chiles and chili crisp. It balances sweet heat and savoriness, landing more unexpectedly than the name suggests.

Time Out tip: To perfect the meal, make sure to end with the soft serve.

Address: 532 Columbus Ave, San Francisco, CA 94133

Opening hours: Daily 11:30am-10pm

Why we love it: When it first opened, Pizzeria Beddia was only counter service, required long lines and only made 40 pizzas per night. There was no phone, bathroom or seating, and orders were capped at two pies per party—cash only. After it was named “Best Pizza in America" by Bon Appétit, owner Joe Beddia expanded into a restaurant with proper seating, natural wine on tap, and side plates to pair with the pizza. The space may have changed, but the pies remain just as delicious—audibly crisp on the bottom and soft on top, fired in a 600-degree gas oven for 10 minutes. The final touch—based on a technique he learned from pizza master Dom DeMarco in Brooklyn—is generous shavings of aged Old Gold cheese and a drizzle of olive oil. Our favorite is the classic tomato pizza made with whole milk mozzarella; you can add optional toppings like pepperoni and Sicilian anchovies.

Time Out tip: The tomato pie is a must-try starter. A thick, doughy base is coated in olive oil and topped with bright, sweet tomato sauce.

Address: 1313 N Lee St, Philadelphia, PA 19125

Opening hours: Mon-Thu 5-9:30pm; Fri, Sat noon-10:30pm; Sun noon-9pm

Why we love it: Anthony Mangieri has been known to be a little obsessed when it comes to his dough. In fact, to this day, Mangieri still personally kneads and works each dough ball for service, and the restaurant does not open if he is not on site. But it is this attention to detail, married with the best Italian ingredients around, that has earned his restaurant the title of best pizza in the world in 2022, 2024, and 2025. Expect simplistic, naturally leavened, blistered pies, moderately dressed with Buffalo mozzarella, San Marzano tomatoes, and salt from Sicily.

Time Out tip: With the restaurant only open three days a week, tables here are extremely hard to come by. So set an alarm and keep your thumb ready for a reservation via OpenTable, which opens up two weeks in advance at 9am.

Address: 175 Orchard St, New York, NY 10002

Opening hours: Thu-Sat 5-9:30pm

Why we love it: Tossing and saucing pies since 1946, Ashburn shop Vito and Nick’s is the king of tavern-style 'za. The crispy, cracker-thin crust, tangy sauce, top-quality sausage and spicy giardiniera—a classic Chicago-style pickled relish—separate this pizza from its peers. The restaurant doesn't do delivery (a promise co-founder Nick Barracao made back in '65), so pick up the phone and call in your carryout order or plan a visit to the no-frills dining room—a pitcher of beer and an order of cheese sticks will tide you over while you wait for the main event.

Time Out tip: Bring bills because it's cash only.

Address: 8433 S Pulaski Rd, Chicago, IL 60652

Opening hours: Mon-Thu 11am-8:30pm; Fri, Sat 11am-9:30pm; Sun noon-8pm

Why we love it: Husband-and-wife team Brian Spangler and Kim Nyland originally ran a bakery in Scholls, Oregon, making pizzas for family and friends on their days off. In 2005, they opened Apizza Scholls on SE Hawthorne; the couple chose the name after connoisseurs compared their blistered-outside, soft-inside crust to those made in New Haven’s many “Apizza”-monikered parlors. To some pizza snobs’ surprise, these results are achieved in an electric oven. More than 20 years after opening, the pies are still hard to get your hands on. The restaurant is open daily until sold out, so get there early. But the Apizza Margherita, topped with tomato sauce, fresh mozzarella, pecorino romano, garlic, basil and a touch of olive oil, is worth it.

Time Out tip: Add some heat to your slice with a side of Secret Aardvark habanero hot sauce.

Address: 4741 SE Hawthorne Blvd, Portland, OR 97215

Opening hours: Daily 5-9pm

Why we love it: Husband-and-wife duo William Joo and Jennifer So have one large, quite lofty goal in mind: Making the best pizza in Los Angeles. According to Joo, a veteran of Ronan and Pizzana, among others, a Tokyo-style Neapolitan is the only best-in-town contender there is: A circle of thin, blistered dough with highly pinched crusts, which results in an almost mochi-like consistency. The final product is simple, delicious and light. Opt for the Margherita special over the standard version—it swaps fior di latte for imported buffalo mozzarella, resulting in a richer, creamier pie.

Time Out tip: Pizzeria Sei has just opened a new flagship restaurant, with a full dining room and expanded menu, in Palms. The original location remains open as Sei Pizza Bar.

Address: 10700 Tabor St, Los Angeles, CA 90034

Opening hours: Wed-Sun 4-10pm

Why we love it: Tom Douglas’s yeasty, airy crust, blistered in an apple-wood–fueled oven, proves once again that bakers make the best pizzaioli. Combine that with thoughtful toppings, like house-made sweet fennel sausage with roasted peppers and provolone, and you have some seriously craveable pizzas. And since these pies don’t leave you stuffed, you’ll have room to enjoy Serious Pie's excellent veggie starters, artful desserts and superb drink list, too.

Time Out tip: Half-sized pizzas are $8 during weekday happy hour from 3 to 5pm.

Address: 2001 4th Ave, Seattle, WA 98121

Opening hours: Daily 11:30am-10pm

Why we love it: Not many great American pizzerias serve pies topped with soy-glazed Niman Ranch short ribs, arugula, and soy-chili vinaigrette. Pizzeria Lola, opened in 2010 by Korean transplant chef Ann Kim, may be iconoclastic in some ways—including the cheeky decor, featuring a wall of exposures from the in-house photo booth—but Kim knows when to keep things classic. The New York–style crust, fired in a hulking copper wood-fired oven at the dining room’s center, is chewy and char-free, and most pie toppings stay within the Mediterranean wheelhouse.

Time Out tip: Order your to-go pizza parbaked to finish it at home for a hot-out-of-the-oven experience.

Address: 5557 Xerxes Ave S, Minneapolis, MN 55410

Opening hours: Mon-Thu, Sun 11am-9pm; Fri, Sat 11am-10pm

Why we love it: 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 olive oil drizzled 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.

Time Out tip: Expect a wait, sometimes a long one, especially on weekends. Show up right when the restaurant opens or later in the afternoon between rushes to avoid the longest lines.

Address: 1424 Avenue J, Brooklyn, NY 11230

Opening hours: Mon noon-6pm; Tue-Sun noon-8pm

Why we love it: Owner Tony Gemignani is an iconic figure in the San Francisco culinary scene. After becoming the first American and non-Neapolitan to win the World Pizza Cup in Naples in 2007, he opened his own pizza joint two years later in SF's North Beach neighborhood, the city's Little Italy. For the past 15+ years, lines have formed along Stockton Street to get a taste of Tony's pies, baked in the same Cirigliano Wood-Burning oven he used to make his award-winning pizza Margherita. Today, the restaurant offers a selection of Neapolitan, classic American, classic Italian, Sicilian, New York, Detroit and more styles, with gluten-free options as well. You can't go wrong with your order, but our favorite is the coal-fired Gotham pizza with avorio mozzarella, hand-crushed tomato sauce, thick and thin cup-n-char pepperoni, roasted peppers, Italian sausage, bacon, agave, garlic and basil.

Time Out tip: Only the tasting experience takes reservations, but an online waitlist is available for regular tables.

Address: 1570 Stockton St, San Francisco, CA 94133

Opening hours: Mon-Thu noon-10pm; Fri-Sun noon-11pm

Why we love it: In a city brimming with legendary pizzerias, it takes a lot to stand out. Yet owner Robert Maleski managed this remarkable feat when he launched Milly’s during the pandemic, elevating a timeless recipe. The dough is baked with a ring of mozzarella around it, which produces a striking, caramelized crust. Our favorite is the Untitled #1—crowned with zesty pepperoni, jalapeños and chunks of fresh mozzarella. It was Maleski’s first creation and, in our opinion, the perfect harmony of flavors and textures.

Time Out tip: Milly's produces a limited number of pizzas each day, and once they're sold out, that's it. Place your order early to avoid missing out.

Address: 925 N Ashland Ave, Chicago, IL 60622

Opening hours: Wed-Sun 4-8pm

Why we love it: Century-old East Boston legend Santarpio’s serves the best crisp-crusted cheese pizza in town, with a side of nonpareil people-watching. Knock it off with the schmancy craft beers and order a Bud Light already; the atmosphere demands it, and besides, you get carded no matter what.

Time Out tip: Remember to hit the ATM beforehand, since the place is cash-only.

Address: 111 Chelsea St, Boston, MA 02128

Opening hours: Daily 11:30am-10pm

Why we love it: Opened in 2008 in Brooklyn, ramshackle pizzeria Roberta’s debuted without gas or a liquor license, just an oven and two hot plates, drawing post-shift chefs and hipsters for creative pies such as the Bee Sting, a salty-sweet blend of oven-crisped sopressata, crushed tomatoes, punchy chili and a few sticky swirls of honey that masterfully cut the spice of the salami. Its popularity quickly soared among locals, visitors and even celebs—today, Roberta's has locations across New York and L.A., and also serves pies at Tennessee bars. A DIY ethos pervades the original Brooklyn spot, though, with plates incorporating pickings from the backyard garden and a food-centric radio station. 

Time Out tip: Roberta's ships its pizzas across the country if you can't make it to a restaurant.

Address: 261 Moore St, Brooklyn, NY 11206

Opening hours: Mon-Fri noon-10pm; Sat 11am-11pm; Sun 11am-10pm

Why we love it: Pizza nerds can tell you that Detroit has a style all its own, and it started in 1946 at Buddy’s. Though the square slices are Sicilian-inspired, the industrial-weight steel pan that creates the well-done, almost fried-on-the-bottom crust sets them apart; rumor has it that Buddy’s founder, Gus Guerra, acquired his first pans from a factory-worker pal. Buddy’s has since passed through several owners and become a local chain, but the original on Conant Street is still credited with serving the best Motor City–style pies, layered with toppings, cheese and then tomato sauce—a recipe that's been pleasing diners for eight decades. Pepperoni is our topping of choice, and the Detroit PBS pizza features two kinds.

Time Out tip: Buddy’s has multiple locations across Detroit and Michigan, so it’s easy to get a square slice no matter where you are in the Great Lakes State.

Address: 17125 Conant, Detroit, MI 48212

Opening hours: 11am-9pm

Why we love it: Giovanni di Palma set the standard for Neapolitan pies in Atlanta when he opened Antico Pizza Napoletana in 2009. Patrons still queue down the block to order at the counter and squeeze into communal seating at this cramped joint, a testament to its fine pies, which are tangy, chewy and charred from their two minutes in the wood-fired oven. The San Gennaro pie is a standout, featuring Italian sausage, sweet red peppers, garlic and cipollini onions. Di Palma has been spearheading an effort to create Atlanta’s own Piazza San Gennaro (a sort of Little Italy in Westside), following up Antico with a chicken restaurant, gelateria and bar; there are now four Antico outposts.

Time Out tip: It's BYOB, so feel free to bring a bottle or six-pack.

Address: 1093 Hemphill Ave NW, Atlanta, GA 30318

Opening hours: Mon-Fri 11:30am-10pm; Sat noon-10pm; Sun noon-9pm

Why we love it: Settebello’s Napoli-made wood-fired oven cooks pizzas in under a minute. Using San Marzano tomatoes, mozzarella, flour and other ingredients imported from Italy, the team delivers one of the most authentic Neapolitan-style pies in Vegas, boasting a charred crust and a soft, floppy center. Bright flavor combinations include the Settebello, topped with crushed tomatoes, pancetta, sausage, mushrooms and pine nuts. Settebello’s original location in Henderson used to draw diners from all over the valley; since opening in 2005, the restaurant has expanded to Village Square in Vegas proper and several locations in California and Utah.

Time Out tip: You can't go wrong with any of the pies, but the rotating specials are always worth considering.

Address: 140 S Green Valley Pkwy, Henderson, NV 89012

Opening hours: Mon-Thu, Sun, 11am-9pm; Fri, Sat 11am-10pm

Why we love it: Any Albuquerque restaurant worth a line out the door has to offer green chilies, and Farina is no exception—the spicy local obsession is available as an optional add-on to any of the restaurant’s pizzas. They’re particularly welcome on the Salsiccia, with tomato sauce, sweet fennel sausage, roasted onion, mozzarella and provolone. The owners trained with Brian Spangler of Apizza Scholls in Portland, Oregon, before opening in 2008; their thin-crust pies get their signature char from a two-minute stint in an 800-degree oven.

Time Out tip: Pizzas can be made vegan or dairy-free by substituting tofu "ricotta" and cashew "parm."

Address: 510 Central Ave SE, Albuquerque, NM 87102

Opening hours: Mon-Sat 11am-9pm