The Top Pizzeria in Every State
American pizza is a marker of place, tradition, and personal loyalty. This guide maps out the standout pizzerias across all 50 states where technique, ingredients, and local character come together on the plate. These are the names that locals will defend without hesitation.
Alabama: Post Office Pies, Birmingham
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Locals line up early for the wood-fired pies here, and it’s easy to see why. Post Office Pies keeps things simple with fresh, local ingredients and perfectly blistered crusts. Their pepperoni is legendary, the salads hold their own, and yes—they did convert an old post office into a pizza joint.
Alaska: Moose’s Tooth Pub & Pizzeria, Anchorage
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People in Anchorage don’t mess around when it comes to pizza, and Moose’s Tooth is their pride. This spot serves up creative combinations like reindeer sausage or chipotle chicken. They’re also a brewpub, so the house beer flows cold alongside every chewy, golden, cheesy slice.
Arizona: Pizzeria Bianco, Phoenix
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Chris Bianco’s tiny Phoenix spot changed how America talks about pizza. Thanks to obsessive dough-making and handpicked ingredients, their pies come out blistered, smoky, and impossibly light. The Wiseguy—with roasted onions and house-smoked mozzarella—is magic. Expect a wait, but that’s half the tradition at this nationally famous pizzeria.
Arkansas: Deluca’s Pizzeria, Hot Springs
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Pizza fans love traveling to Hot Springs for Deluca’s. This place keeps it old-school with crisp yet tender crust and high-quality toppings. Denizens swear by the classic pepperoni, but the meatball pizza earns serious praise.
California: Tony’s Pizza Napoletana, San Francisco
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Tony Gemignani holds more world pizza titles, and his North Beach spot proves it. He nails every dough style–Neapolitan, Detroit-style, or New York slices–with obsessive precision. The Margherita is award-winning, but deep-dish fans leave equally happy. This is a pilgrimage-worthy pizza stop.
Colorado: Blue Pan Pizza, Denver
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Detroit-style pizza lovers head straight to Blue Pan for its caramelized cheese crust and pillowy squares. They’ve perfected the crispy, cheesy edges that make this so addictive. Garnishing ranges from classic to creative, but the tomato sauce always steals the show.
Connecticut: Frank Pepe Pizzeria Napoletana, New Haven
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New Haven’s claim to pizza fame starts here, with coal-fired ovens blazing since 1925. The white clam pie remains a bucket-list experience: briny clams, garlic, and olive oil on a charred coating. Lines are legendary, but nobody minds. This is the birthplace of Connecticut’s famous “apizza” style, and it delivers.
Delaware: Grotto Pizza, Rehoboth Beach
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Since 1960, Grotto has been a beach town staple, known for its signature swirl of sweet tomato sauce atop a bubbling cheese pie. Families come straight off the sand for these golden, crispy-edged pizzas. It’s nostalgic, comforting, and always hits right.
Florida: Lucali, Miami Beach
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Lucali keeps things cool and classic in laid-back Miami Beach. The hand-stretched pies are thin and crispy and topped with fresh basil and a drizzle of olive oil. Mark Iacono’s Brooklyn-born style made waves here fast. It’s cash only, and there’s candlelight everywhere.
Georgia: Antico Pizza Napoletana, Atlanta
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At Antico, wood-fired ovens imported from Naples crank out piping hot doughs in minutes. The vibe’s loud, casual, and borderline chaotic—exactly how a great pizza place should feel. Expect charred crusts, creamy mozzarella, and toppings like spicy soppressata or San Marzano tomatoes. People eat here standing up, happily.
Hawaii: Brick Fire Tavern, Honolulu
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Honolulu isn’t short on pizza joints, but Brick Fire Tavern still stands apart. Owners Matthew and Jenny Resich spent years learning in Naples before opening their doors in Kaimuki. They imported a handcrafted Acunto oven from Italy, a hulking mosaic-tiled furnace that burns kiawe wood at nearly 900 degrees. Each pie starts with dough fermented for three days for a deep, almost nutty complexity before it’s stretched, topped, and blistered in under two minutes.
Idaho: Guido’s Original New York Style Pizzeria, Boise
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Boise doesn’t pretend to be Brooklyn, but Guido’s gets impressively close. The giant, greasy-in-a-good-way slices with crisp undersides keep New Yorkers living out west satisfied. The décor feels straight from the Northeast, and they’re not shy with cheese or sauce.
Illinois: Pequod’s Pizza, Chicago
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Ask a Chicagoan where to find caramelized crust perfection, and Pequod’s always comes up. Their pan pizza is gooey in the middle, crumbly at the edges, and generously layered with toppings under the cheese. It’s heavy, satisfying, and served in a deep black pan that’s seen serious cheese battles.
Indiana: Bazbeaux Pizza, Indianapolis
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Bazbeaux keeps Indy fed with cracker-thin crusts and a long list of inventive seasonings. Goat cheese, shrimp, sun-dried tomatoes—nothing’s off-limits here. Natives swear by the garden pie for a veggie fix, but the meat-heavy options are excellent, too. Patio seating by the canal makes this one an easy favorite.
Iowa: Gusto Pizza Co., Des Moines
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This place keeps pizza playful but always on point. Locals love Gusto for its creative spins on pizza without veering into weird-for-weird’s sake territory. Pies like the “Deburgo” riff on native steakhouse flavors, while classics are sharp and have quality ingredients. The crust hits the required midpoint: sturdy, chewy, and flavorful.
Kansas: Picasso’s Pizzeria, Wichita
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Picasso’s goes big—literally. Giant New York-style slices fold easily and come loaded with toppings. The vibe’s casual, the staff’s friendly, and there’s always something interesting by the slice, from chicken bacon ranch to veggie-packed pies.
Kentucky: Impellizzeri’s Pizza, Louisville
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Impellizzeri’s is Louisville’s pride. These pies are stacked thick with garnishing, double layers of cheddar, and sauce with a slight sweet bite. Sicilian-style die-hards will leave especially happy. It’s the kind of pizza you’ll need both hands and plenty of napkins for.
Louisiana: Pizza Delicious, New Orleans
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Pizza Delicious has become a New Orleans staple for good reason. Expect chewy, thin-crust New York-style pies with plenty of creative flair. Specials rotate often, but the classics are always strong. Locals swear it cures hangovers, heartbreak, and hunger in equal measure.
Maine: Otto, Portland
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Forget bland chain slices—Otto in Portland elevates pizza with unexpected combos like mashed potatoes and bacon. This spot proves Maine knows its way around a pie. Craft beer on tap and funky flavors make this a can’t-miss for native fans.
Maryland: Joe Squared, Baltimore
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Baltimore pizza tastes better with a little personality, and Joe Squared delivers it. Thin and crispy square pieces are garnished with everything from crab to jerk chicken. The risotto is also a sleeper hit. The art-covered space feels like a neighborhood hangout, but the pizza is serious business.
Massachusetts: Regina Pizzeria, Boston
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Boston locals know Regina Pizzeria’s red-tiled oven has been cranking out dough since 1926. This is real-deal North End pizza with a perfect chew, balanced sauce, and molten cheese. Lines move fast, and regulars rarely need a menu.
Michigan: Buddy’s Pizza, Detroit
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Buddy’s Detroit-style pies are the blueprint for the entire genre. The caramelized cheese edge makes the corner slices golden. The toppings are hearty, and sausage, pepperoni, and green olives get serious love. This restaurant is the standard everyone else follows.
Minnesota: Pizzeria Lola, Minneapolis
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Pizzeria Lola makes pies that balance charred, chewy crusts with playful seasoning. One such pie is Korean BBQ pizza with house-made fennel sausage. The owner’s dog-themed bathroom is Instagram-famous, but it’s the best layer and clever flavors that keep enthusiasts lining up for another slice.
Mississippi: Sal & Mookie’s, Jackson
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Sal & Mookie’s has been Jackson’s go-to for New York-style pies served with a smile. Oversized slices, generous toppings, and plenty of combo options keep regulars coming back. Don’t skip the ice cream shop inside—this place knows how to finish a pizza night properly.
Missouri: Imo’s Pizza, St. Louis
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Imo’s is a St. Louis pizza spot through and through. It’s polarizing if you’re new to the style, but locals crave that tangy sauce and crispy cracker crust. The menu hasn’t changed much for decades and that’s exactly how fans want it.
Montana: Biga Pizza, Missoula
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Everything at Biga starts with the dough, long-fermented for the perfect chew and crisp. Creative toppings like fig, prosciutto, and arugula keep things interesting, while classics still shine. Missoula citizens happily call it their best.
Nebraska: Zio’s Pizzeria, Omaha
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Zio’s is a fixture in Omaha’s pizza scene due to its Big slices, bold flavors, and a menu full of choices. The hand-tossed crust keeps things light, while layers of cheese stretch with every bite. Locals rave about the bacon cheeseburger pie, but even a plain slice here feels like comfort food done right.
Nevada: Pizza Rock, Las Vegas
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Vegas loves excess, and Pizza Rock delivers it in style with wood-fired ovens, neon lights, and award-winning pies in every shape. Detroit-style, New York slices, and Sicilian squares are all on one menu. The Margherita here won World Pizza Cup honors in Italy, so yes, it’s worth ordering first.
New Hampshire: Alley Cat Pizzeria, Manchester
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Giant, greasy, foldable slices straight from the oven keep Alley Cat’s fans loyal. The cash-only joint stays packed thanks to consistently great pizza and quick service. The coating walks the line between chewy and crispy, the cheese stretch is photo-worthy, and yes, ranch is optional.
New Jersey: Razza, Jersey City
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Razza stands out for its sourdough crust, local ingredients, and obsessive attention to detail in a state packed with pizza pride. The burrata pie gets constant praise, but the margherita is textbook perfection. Expect blistered edges, thoughtful toppings, and flavors so balanced it feels like a masterclass in pizza-making.
New Mexico: Farina Pizzeria, Albuquerque
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This pizzeria is rustic with blistered crusts and bold, Mediterranean-inspired toppings. Fig jam, arugula, soppressata—nothing feels out of place here. The wine list is serious, and the atmosphere feels more date night than takeout.
New York: Di Fara Pizza, Brooklyn
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As one of NYC’s most legendary pizza shops, Di Fara is all about Domenico DeMarco’s handmade magic. Pies take time and come out with fresh basil, olive oil, and mozzarella bubbling at the edges. It’s not fast, it’s not cheap, but every bite reminds you why people have waited hours here for decades.
North Carolina: Lilly’s Pizza, Raleigh
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You won’t find boring toppings here. Lilly’s emphasizes creativity with options like tofu, black beans, and roasted garlic. The spot is set in a funky former biker bar and prefers Raleigh’s artsy vibe. The crust is thick, the relishes bold, and vegan or not, everyone leaves full and happy.
North Dakota: Rhombus Guys, Fargo
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Rhombus Guys isn’t afraid to get weird with pizza, and that’s why Fargo loves them. Customers’ favorites include mac and cheese, Thai chicken, or even Tater Tot seasoning on a chewy, golden layer. Beer flows, trivia nights get rowdy, and slices arrive fast. This place is like your cool friend’s house party, but with better food.
Ohio: Mikey’s Late Night Slice, Columbus
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Columbus nightlife isn’t complete without a greasy, glorious piece from Mikey’s. They sling big, cheesy pies until the early hours, paired with irreverent names and plenty of ranch on the side.
Oklahoma: Empire Slice House, Oklahoma City
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Pink walls, loud music, and cheeky pie names set the tone at Empire Slice House. Pizzas are extra-large and extra-cheesy, with garnishes ranging from pepperoni cups to fig and prosciutto. Oklahoma City knows this place nails the casual pizza party vibe without sacrificing flavor.
Oregon: Apizza Scholls, Portland
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Waiting’s part of the deal at Apizza Scholls, but it’s worth every minute. Portland’s pizzaiolos swear by the chewy, blistered crust, balanced sauce, and precision-stacked toppings. Classics shine brightest here: pepperoni, olives, sausage, and mushrooms. The beer list is solid, too.
Pennsylvania: Angelo’s Pizzeria, Philadelphia
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People line up outside Angelo’s for a reason: the pizza is incredible, the bread is legendary, and nothing leaves the kitchen until it’s excellent. Philly’s tough to impress, but this spot wins them over daily.
Rhode Island: Al Forno, Providence
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Al Forno flips expectations. The dough hits the grill, chars fast, and soaks up smoky flavor before being seasoned with cheeses and fresh herbs. This is where Providence heads for pizza that tastes like fine dining.
South Carolina: Evo Pizza, North Charleston
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Wood-fired ovens crank all day at Evo while turning out thin, crispy pies garnished with seasonal ingredients from local farms. Simplicity rules here: fresh mozzarella, basil, and tomato. North Charleston knows good pizza doesn’t need gimmicks.
South Dakota: Charlie’s Pizza House, Yankton
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Locals call Charlie’s a legend, and with 60-plus years of pizza history, who’s arguing? The pizzas are thin, crispy, and cut in squares—Midwestern tavern-style at its finest. The menu is classic, with sausage and mushrooms getting plenty of love.
Tennessee: Five Points Pizza, Nashville
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East Nashville’s pizza cravings get solved fast at Five Points, where cuts are giant and toppings stay generous. New York-style rules the menu with foldable, cheesy crusts that snap. Beer’s cold, lines move quickly, and patio seats fill fast. Locals swear by the garlic knots. You probably should, too.
Texas: Home Slice Pizza, Austin
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South Congress crowds line up for these classic New York-style pies. Home Slice keeps things simple with hand-tossed dough, balanced sauce, and tangy mozzarella. Friendly and fast services ensure no one leaves hungry. Austin might be known for tacos, but this place holds its own.
Utah: The Pie Pizzeria, Salt Lake City
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The Pie serves Salt Lake City’s most loaded, heavy pizzas. Cheese piles high, toppings go wild, and pieces practically require a fork. Natives rave about the secret combo sauce and gooey mozzarella. It’s a late-night institution for students, families, and serious cheese chasers alike.
Vermont: American Flatbread, Burlington
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American Flatbread keeps it rustic and seasonal, baking doughs with smoky edges and creative condiments like goat cheese or root veggies. The vibe’s relaxed, the flavors are fresh, and beer flows generously.
Virginia: Pupatella, Arlington
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Neapolitan-style pizzas bake hot and fast at Pupatella, arriving with a leopard-spotted exterior and creamy mozzarella. Arlington inhabitants vow it’s the closest thing to eating in Naples without leaving town.
Washington: Delancey, Seattle
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Delancey makes wood-fired pies with serious care. The crusts blister beautifully, and the toppings are simple but thoughtful—fennel sausage, house-pickled peppers, and mozzarella from down the road. Seattle diners come for the pizza but stay for the warm, neighborhood feel and excellent seasonal sides.
West Virginia: Lola’s Pizza, Charleston
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Charleston residents head to Lola’s for thin, crispy crust and seasoning combos that are both comforting and unexpected. Fig and prosciutto? Yep. Pesto and feta? Absolutely. The cozy vibe, assuming a house-like setting, makes every visit feel personal. Bonus points for a solid wine list and killer desserts.
Wisconsin: Ian’s Pizza, Madison
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Late-night in Madison practically demands a stop at Ian’s. Mac and cheese pizza is the claim to fame, but slices get as weird or classic as you want. Rotating options keep things fresh, while huge cuts satisfy the post-bar crowd. Ranch is everywhere, crust is chewy, and cheese reigns.
Wyoming: Pinky G’s Pizzeria, Jackson
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Hungry after hiking or skiing? Natives and tourists both head to Pinky G’s for hearty slices loaded with garnishes. This Jackson hangout serves foldable, cheesy, greasy-in-the-best-way pies alongside cold beer and arcade games. The cowboy pie, coming with meat, gets plenty of love. The atmosphere is lively and the pizza is excellent.