Love Pizza? Don’t Miss the 15 Best Spots in America for 2025
Pizza places across the country keep finding new ways to stand out. There’s wood-fired Neapolitan, tavern-style squares, and all kinds of new toppings. You’ll see old family recipes in some kitchens, house-milled flour in others, and plenty of places experimenting. New York, Portland, or somewhere in the middle—2025 has plenty of stops for pizza.
Una Pizza Napoletana – New York, NY
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Una Pizza Napoletana keeps earning the top spot on national rankings, including 50 Top Pizza’s list for three years running. Their pie is handcrafted and wood-fired to order, using long-fermented dough and minimal ingredients.
Frank Pepe Pizzeria Napoletana – New Haven, CT
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Frank Pepe’s original tomato pie remains the gold standard. Coal-fired ovens help produce a deeply charred, chewy crust, while the white clam pizza, topped with garlic, olive oil, and fresh clams, has earned national attention and even fan praise from chefs like Bobby Flay. After a century in business, its line out the door shows no sign of slowing.
L’Industrie – Brooklyn, NY
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L’Industrie combines the crispness of a proper New York slice with Italian ingredients like burrata, prosciutto, and fresh basil. The shop has developed a cult following due to its tangy, blistered crust and topping combinations.
Razza Pizza Artigianale – Jersey City, NJ
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Razza focuses heavily on dough fermentation and seasonal, locally sourced toppings. Its Margherita, featuring housemade mozzarella and Jersey-grown tomatoes, has drawn high praise from The New York Times and food critics nationwide. Even side dishes like their sourdough bread with cultured butter are treated with the same obsessive attention to craft.
Pizzeria Beddia – Philadelphia, PA
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Once a hidden gem known for its no-phone, no-slice policy, Pizzeria Beddia has matured into a modern Philly destination that continues to set a high bar. The pies offer a balance of crispy and chewy textures, and standout menu items like the “Angry” pizza with pickled chilies have attracted a loyal base. Beddia’s careful use of heat, acidity, and premium ingredients has earned it recognition from Bon Appétit and Eater alike.
Buddy’s Pizza – Detroit, MI
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The birthplace of Detroit-style pizza, Buddy’s introduced its signature square pies back in 1946 using blue steel pans repurposed from auto factories. Its deep, airy crust is finished with caramelized edges, a reverse layering of toppings, and a robust, cooked-on sauce.
Tony’s Pizza Napoletana – San Francisco, CA
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No other spot in the country offers as many award-winning pizza styles under one roof. At Tony’s, guests can choose from Neapolitan, New York, Sicilian, Roman, and even gluten-free pies, all made using different dough recipes and baking techniques. The Margherita Napoletana, limited to 73 pies daily, has won global championships and is considered the signature pick for first-timers.
Rose Pizzeria – Berkeley, CA
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Rose Pizzeria doesn’t go overboard with toppings but instead delivers big flavor through contrast. Its cult-favorite “She Wolf” pie pairs creamy burrata with briny capers, while other pies lean into spice with goat horn peppers or pickled jalapeños.
Ken’s Artisan Pizza – Portland, OR
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The appeal at Ken’s lies in its consistency and its commitment to high-heat, wood-fired pizza that’s deeply influenced by traditional Italian techniques. Locals swear by the fennel sausage pie, often paired with an arugula salad and a glass from their tight wine list.
Outta Sight Pizza – San Francisco, CA
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This pandemic-era pop-up has evolved into one of the most inventive pizzerias in San Francisco. Outta Sight’s Grandma-style pies combine a slow-fermented crust with creative, globally influenced toppings like chicken tikka masala or Peking duck. The pies are thin but sturdy.
Quarter Sheets – Los Angeles, CA
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Quarter Sheets is known for its “Detroit-ish” crust: airy on the inside with a crisp base and edge. Pies rotate weekly while featuring creative toppings like mortadella and hot mustard or spicy fennel sausage with charred greens. The Echo Park shop also doubles as a dessert destination, with layered cakes drawing almost as much attention as the pizza.
Kesté – New York, NY
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Kesté focuses on Neapolitan pizza made according to strict Italian standards by using imported ingredients and certified techniques. Their soft, leopard-spotted crust folds without flopping. With more than 60 variations, from classics to truffle-laced white pies, the menu offers both range and tradition. It also gets high marks for its gluten-free dough, which is considered among the best in the city.
Spacca Napoli – Chicago, IL
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While deep-dish may dominate the Chicago stereotype, Spacca Napoli goes the opposite direction: staying true to Neapolitan roots with soft, lightly charred pizzas baked in a domed oven. The tomato and mozzarella pie is a standout, though many regulars go for the Diavola with spicy salami. The pizzeria is certified by Associazione Verace Pizza Napoletana.
Flour House – San Luis Obispo, CA
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Flour House is one of the few U.S. restaurants specializing in pinsa, a Roman-style oval pizza with a crunchy, airy crust. They import specialty flour and offer a pinsa tasting flight that lets guests try three styles in one sitting.
Mission Pizza Napoletana – Winston-Salem, NC
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This North Carolina standout has carved out a national reputation by focusing on naturally leavened dough, long fermentation, and flour milled on-site. Their menu sticks to traditional Italian flavors but delivers them with local sourcing and Southern hospitality. The Bee Sting, a sweet-spicy combination of soppressata and hot honey, is often cited as a must-try.