These pizzaioli – those who make pizza by profession – are just as fanatical about the perfect temperature at which to cook a pizza as they are about the origin of the ingredients they use.
Everyone from top chefs, legendary bakers, and newcomers feature amongst our collection of the best pizzerias in America, perfect for the ultimate road trip loving foodie. You may not be hungry now, but you will be by the end of it!
1. Pizzeria Vetri, Philadelphia
At Pizzeria Vetri by Marc Vetri, one of the best Italian chefs in America, the classic Neapolitan-style pizzas come complete with thick, chewy crust and toppings such as prosciutto crudo and roasted fennel.
Not to be missed is the rotolo – fatty slices of in-house made mortadella – and the ricotta wrapped in pizza dough, topped with a delectable Sicilian pistachio pesto.
2. A16 Rockridge, Oakland, California
Chef Rocky Maselli runs the kitchen at A16 Rockridge as well as the A16 flagship in San Francisco, but what separates the Rockridge location from the original is the monumental Stefano Ferrara wood-burning oven which cooks pizzas in just 90 seconds.
Expect a unique pizza experience such as the Montanara Rockridge – lightly fried pizza dough topped with tomato sauce, burrata, and basil.
3. Pig Ate My Pizza, Robbinsdale, Minnesota
With pizzas as original as the name of the restaurant, Pig Ate My Pizza just outside Minneapolis offers unorthodox combinations with gusto.
Crust options include thin and deep-dish brioche and the toppings range from potato chips to pulled pork shoulder. Save you bets for Lucky Nugget Casino Canada, because these pizzas are a sure-fire win – melt in your mouth, delectable goodness.
4. Del Popolo, San Francisco
As a former pizzaiolo at San Francisco’s legendary Flour and Water, Jon Darsky has repurposed a 20-ft shipping container into an incredibly impressive mobile pizzeria.
While simple in concept, the Del Popolo set up includes a handcrafted wood-burning oven from Naples which is protected by oversized airbags during transit.
5. Don Antonio by Starita, New York City
Serving 50 different pies, Don Antonio by Starita in midtown New York City, is the work of Roberto Caporuscio – of Kesté fame – and his mentor, third generation pizzaiolo Antonio Starita.
With everything from traditional offerings to new takes on old classics, the fried montanara is definitely not to be missed.
6. 800 Degrees, Los Angeles
From the team that brought us Umami Burger, comes a hot take on classic favourites. Chef Anthony Carron wanted to combine a uniquely American spirit with classic Neapolitan pizza when he created 800 Degrees Pizzeria and offers a new version of his signature greens.
Each pizza is made to order and cooks in just 60 seconds.
7. Al Forno, Providence, Rhode Island
Johanne Killeen and George Germon launched a new era of determined cooking in Providence in 1980, by introducing thin-crusted grilled pizzas topped with ingredients of only the best quality.
Not to be missed is their signature margarita topped with in-house made Pomodoro, fresh herbs, two cheeses, and a generous helping of extra virgin olive oil.