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Pizza may have been invented in Naples, but since then, Americans have totally made it their own--from Italian-inspired margherita pies to, um, pizza with mac and cheese on it. 

We’re going on a delicious road trip to find the best pizza in every state in the U.S. (Do not read while hungry. You’ve been warned.)

RELATED: Grilled Pizza Is the Easiest Dinner Ever (and Here Are 22 Amazing Ways to Make It)

Aretha Franklin pizza at the pie factory in florence alabama

ALABAMA: THE PIE FACTORY

This Florence joint doesn’t only have the best pizza in the state; it’s also got a killer beer selection and live music. Try the Aretha Franklin, a pie with a ranch glaze, Gorgonzola, mozzarella, jalapeños, hot sauce, chives, red onion and grilled chicken.

106 N. Court St., Florence; 256-275-3248 or pizzapiefactory.com

pizza2

ALASKA: MOOSE’S TOOTH PUB & PIZZERIA

It’s easy to get distracted by the other tasty food offerings (diablo bagel breadsticks, anyone?), but focus, people--the main event is the pizza, like the adventurous Amazing Apricot or Greek Gyro.

3300 Old Seward Hwy., Anchorage; 907-258-2537 or moosestooth.net

The Rosa pizza at Pizzeria Bianco in Arizona

ARIZONA: PIZZERIA BIANCO

Since Pizzeria Bianco opened inside a grocery store in 1987, James Beard Award winner Chris Bianco has transformed it into an international destination for artisanal pizza. The Rosa, with Parmigiano-Reggiano, red onion and pistachios, is the stuff dreams are made of.

Locations on E. Adams St. and N. 20th St.; 602-258-8300 or pizzeriabianco.com

pizza4
The Arkansas Times

ARKANSAS: DAMGOODE

We’re not gonna lie--we’d order Damgoode’s signature pink sauce by the gallon. The Buffalo Chicken pie, the Greek pizza and the Underdog are dam goode.

Four locations in Arkansas; 501-664-2239 or damgoodepies.com

 

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Pizzeria Mozza

CALIFORNIA: PIZZERIA MOZZA

When a restaurant is owned and operated by cooking royalty Mario Batali, Joe Bastianich and Nancy Silverton, you know it’s gonna be good. Luckily, the Los Angeles restaurant (and its mouthwatering squash blossom pizza) doesn’t disappoint.

Locations in Los Angeles and Newport Beach; 323-297-0101 or la.pizzeriamozza.com

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Pizzeria Locale

COLORADO: PIZZERIA LOCALE

Microwave, schmicrowave--these fresh pies cook in the oven in front of your eyes in two minutes. And score, it's recently partnered with Chipotle to bring fast, customizable pizzas to the masses.

Locations in Denver and Boulder; 303-442-3003 or pizzerialocale.com

original tomato pie frank pepe pizzeria new haven

CONNECTICUT: FRANK PEPE PIZZERIA NAPOLETANA

Opened in 1925, Pepe’s is one of the oldest pizzerias in the United States. Owner Frank Pepe also popularized New Haven thin crust pizza and littleneck clams as a topping. He’s basically the George Washington of pizza.

Seven locations in Connecticut; 203-865-5762 or pepespizzeria.com

Pizza by Elizabeth in Delaware

DELAWARE: PIZZA BY ELIZABETHS

Every pie in this quirky joint is named after a famous Elizabeth. We’re really into the Shannon, with fig jam, Gorgonzola cheese, prosciutto and scallions.

3801 Kennett Pike (at Buck Rd.), Greenville; 302-654-4478 or pizzabyelizabeths.com

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FLORIDA: SATCHEL’S PIZZA

Opened in 2003 in Gainesville by Satchel Raye, this pizza place has quickly become a Florida institution. (But if you go on the weekends, be prepared to wait at least an hour. Hey, good pizza is worth the wait.)

1800 NE 23rd Ave. (at NE 18th Terr.), Gainesville; 352-335-7272 or satchelspizza.com

Antico Pizza in Georgia

GEORGIA: ANTICO PIZZA

What began as a takeout-only shop in 2009 has now transformed into one of the most popular restaurants in the whole state. Two words: lasagna pizza. 

1093 Hemphill Ave. NW (at Ethel St.), Atlanta; 404-724-2333 or centrostorico.it

JJ Dolans pizza in Honolulu

HAWAII: J.J. DOLAN’S

It’s billed as “New York pizza in an Irish pub.” And it’s in Hawaii. Confusing but super delicious.

1147 Bethel St. (at N. Pauahi St.), Honolulu; 808-537-4992 or jjdolans.com

Flying Pie Pizzeria in Idaho

IDAHO: FLYING PIE PIZZARIA

This pizza isn’t just tossed--it’s whirled. After it’s thrown high in the air, take a super-spicy bite of the habanero pie, with habanero peppers, black olives, sliced chicken, crushed garlic, mozzarella and cheddar.

Four locations in Boise; 208-345-0000 or flyingpie.com

pizzaillinois
Lou Malnati’s/Facebook

ILLINOIS: LOU MALNATI’S PIZZERIA

The gold standard of deep-dish pizza has been going strong in Chicago since 1971. Best of all, Lou’s ships its pies all over the U.S., so you don’t even have to be in the Windy City to get your fix. 

45 locations throughout Illinois; 312-786-1000 or loumalnatis.com

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The Rolling Stonebaker

INDIANA: THE ROLLING STONEBAKER

If you can track this roving pizza truck down, you’re in for some of the best damn pizza imaginable. Try the Purple Pig, with pork shoulder, barbecue sauce, mozzarella and purple coleslaw.

Locations throughout Indiana; 219-462-0443 or therollingstonebaker.com

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Harris Pizza

IOWA: HARRIS PIZZA

Welcome to the home of Quad City-style pizza, which features malt in the dough, a spicy sauce and toppings under the cheese. And don’t you dare cut this baby into slices--in Iowa, we eat our pizza in strips.

Four locations in Iowa; 309-788-3446 or harrispizza.com

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Spin! Neapolitan Pizza

KANSAS: SPIN! NEAPOLITAN PIZZA

There’s no better combo than pizza and beer, and Spin! is living proof. One pint and a margherita pie with roasted tomatoes and basil, please.

Five locations in Kansas; 913-764-7746 or spinpizza.com

Boombooz craft pizza kentucky

KENTUCKY: BOOMBOZZ CRAFT PIZZA & TAPHOUSE

Can’t make the trek to New York? Tony’s Big Pie New York Style Pizza with mozzarella, Romano and fresh basil might just be as good as the real thing.

Five locations in Louisville; 502-458-8889 or boombozz.com

Pizza Delicious New Orleans2

LOUISIANA: PIZZA DELICIOUS

This spot is a newbie on the NOLA pizza scene, but it’s quickly earned a name for itself as a local favorite. 

617 Piety St. (at Royal St.), New Orleans; 504-676-8482 or pizzadelicious.com

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Otto Pizza

MAINE: OTTO PIZZA

While off-the-wall pizza toppings sometimes miss the mark, Otto always does it right. We’re all about the delicious roasted butternut squash, ricotta and dried cranberry pie at this Portland gem.

Six locations in Portland and Yarmouth; 207-358-7551 or ottoportland.com

Ledo Pizza Laurel

MARYLAND: LEDO PIZZA

Since first opening in Adelphi, Maryland, in 1955, this legendary spot has expanded to over 100 restaurants nationally. The signature square pies come topped with smoked provolone cheese. Mmm…

Multiple locations in Maryland; 301-656-5336 or ledopizza.com

Regina Pizza in Boston

MASSACHUSETTS: REGINA PIZZERIA

Regina has been a staple since opening in Boston’s North End in 1926. There are now 17 of these places in New England to cure your pizza craving. The Sausage Cacciatore is a must.

Seventeen locations in Massachusetts; 617-742-1713 or reginapizzeria.com

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Buddy’s Rendezvous Pizzeria

MICHIGAN: BUDDY’S RENDEZVOUS PIZZERIA

This square pizza has been the talk of Detroit for 70 years and counting. Anyone up for a road trip (in an American-made car) to try a Sicilian slice?

Eleven locations in Michigan; 313-892-9001 or buddyspizza.com

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BROADWAY PIZZA

MINNESOTA: BROADWAY PIZZA

Can’t afford that trip to Italy this year? No biggie, just pop over to the Twin Cities and grab a slice from this amazing Minnesota spot, whose owners brought the recipe over from Goriano Valli.

Sixteen locations in Minnesota; 763-755-5080 or broadwaypizza.com

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Soulshine Pizza Company

MISSISSIPPI: SOULSHINE PIZZA FACTORY

Get a side of live music with your pie (and we hope you’re ordering the Mississippian, with barbecue sauce, mozzarella cheese, pulled chicken, smoked bacon and pepper jack cheese). 

Locations in Flowood, Oxford and Ridgeland; 601-919-2000 or soulshinepizza.com

pizzamissouri

MISSOURI: PASTARIA

There’s much more to love at this airy Italian restaurant than pizza, but don’t you dare leave without a four-cheese margherita with tomatoes and basil.

7734 Forsyth Blvd. (at N. Hanley Rd.), Clayton; 314-862-6603 or eatpastaria.com

montana
Yelp

MONTANA: BIGA PIZZA

This Missoula hot spot is loaded with vegan and vegetarian options, but the prosciutto pie ain’t too shabby, either.

241 W. Main St. (at Woody St.), Missoula; 406-728-2579 or bigapizza.com

Zios Pizzeria

NEBRASKA: ZIO’S PIZZERIA

You can’t go wrong with this hand-stretched New York-style pizza--we’re swooning over the New York King with pepperoni, Canadian bacon, sausage and hamburger with homemade meatballs. All the meat.

Three locations in Omaha; 402-344-2222 or ziospizzeria.com

nevada
Pizza Rock

NEVADA: PIZZA ROCK

Pizza for breakfast? Don’t mind if we do. The mouthwatering St. Anthony comes with homemade fennel sausage, mozzarella, spinach, mushrooms, onions, roasted red peppers and two cage-free eggs.

201 N. Third St. (at Downtown Grand), Las Vegas; 702-385-0838 or pizzarocklasvegas.com

Tilton House of Pizza

NEW HAMPSHIRE: TILTON HOUSE OF PIZZA

You’ve heard of IHOP? Well, we’d like to introduce you to THOP. We’ll take pizza over pancakes any day. Or maybe we’ll just have both?

298 Main St. (at Park St.), Tilton; 603-286-3333

Reservoir Tavern Pizza

NEW JERSEY: RESERVOIR TAVERN

This Boonton institution is a must-try--it’s changed owners a few times since Nicola Bevacqua opened it in 1936, but the pizza is still just as legendary.

92 Parsippany Blvd. (at Washington St.), Boonton; 973-334-5708 or therestavern.com

Giovannis Pizzeria in Albuquerque

NEW MEXICO: GIOVANNI’S PIZZERIA

We hope you like green chile--in true New Mexico style, it’s the spicy signature ingredient here. We’ll take a large pie and a giant glass of water.

921 San Pedro Dr. SE (at Roma Ave. NE), Albuquerque; 505-255-1233 or giovannispizzaalbuquerque.com

Robertas Pizza in NYC

NEW YORK: ROBERTA’S

There are literally hundreds of amazing pizza places in NYC, but the chewy crust and tangy sauce at Roberta’s stands out from the crowd. The Bee Sting pizza, topped with pepperoni, mozzarella, chili flakes and honey, is our personal fave.

261 Moore St. (at Bogart St.), Brooklyn; 718-417-1118 or robertaspizza.com

northcarolina
VisitRaleigh.com

NORTH CAROLINA: TROPHY BREWING & PIZZA CO.

We’ll have the Most Outgoing, with local mushrooms, caramelized onion, arugula, Brie and mozzarella. See? Awesome pizza can be healthy (sorta).

656 Maywood Ave. (at Lake Wheeler Rd.), Raleigh; 919-803-1333 or trophybrewing.com

Rhombus Guys in Fargo

NORTH DAKOTA: RHOMBUS GUYS PIZZA

What began as a smoothie stand in 2000 has transformed into a North Dakota pizza staple, with fan favorites like the T-Rex, featuring Canadian bacon, beef, sausage, pepperoni and mozzarella.

Locations in Grand Forks and Fargo; 701-540-4534 or rhombuspizza.com

Bexley Pizza in Columbus Ohio

OHIO: BEXLEY PIZZA PLUS

This low-key joint is celebrating its 35th anniversary this year. To celebrate, let’s toast with a slice of the pepperoni-packed Maximum Pep.

2651 E. Main St. (at S. Roosevelt Ave.), Bexley; 614-237-3305 or bexleypizzaplus.com

STG pizzeria and gelateria tulsa

OKLAHOMA: STG PIZZERIA GELATERIA

Short for “Specialita Tradizionale Garantita,” this newish Tulsa spot uses mostly Italian-imported ingredients, including melt-in-your-mouth buffalo milk mozzarella and San Marzano tomatoes. Drool…

114 S. Detroit Ave. (at First St.), Tulsa; 918-960-2011 or stgitalian.com

Escape from New York Pizza Portland

OREGON: ESCAPE FROM NEW YORK

Billed as being “Ranch-free since ’83” (a big pizza no-no we’re totally guilty of…), Portland’s first-ever pizza-by-the-slice shop is definitely a hit on the West Coast.

622 NW 23rd Ave. (at NW Irving St.); Portland; 503-227-5423 or efnypizza.net

Pizzeria Beddia Philadelphia

PENNSYLVANIA: PIZZERIA BEDDIA

Joe Beddia’s impeccable pizzas recently caught the eye of Bon Appétit, who called it, hands down, “the best pizza in America.” Apparently it’s all about the organic flour dough. Damn, we’re sold.

115 E. Girard Ave. (at Shackamaxon St.), Philadelphia; pizzeriabeddia.com

rhodeisland
Al Forno

RHODE ISLAND: AL FORNO

This Italian hot spot popularized the grilled pizza, which is basically a pie cooked on a wood-fired grill on super-high heat for only a few minutes. We’re making these guys at our next barbecue. 

577 South Water St, Providence, Providence; 401-273-9760 or alforno.com

Evo Pizzeria North Charleston

SOUTH CAROLINA: EVO PIZZERIA

Short for “Extra Virgin Oven,” this North Charleston gem makes memorable pies with local ingredients and unique flavor combos. We’re drooling over the pistachio pesto with local fromage blanc, crème fraîche, mozzarella and Parmigiano-Reggiano.

1075 E. Montague (at Colie Morse Ln.), North Charleston; 843-225-1796 or evopizza.com

Redrossa Napoli Pizza Sioux Falls

SOUTH DAKOTA: REDROSSA NAPOLI PIZZA

The wood-fired pizzas are simple but memorable at this homey Italian restaurant, with toppings like rosemary sage chicken, Gorgonzola and roasted crimini mushrooms.

808 W. Sioux Ave., Ste. 200 (at W. Eighth St.), Pierre; 605-494-2599 or redrossa.com

tennesse
Desano Pizza Bakery

TENNESSEE: DESANO PIZZA BAKERY

It’s a relative newbie to the Tennessee pizza scene, but with tomatoes imported from Italy and sausage from Chicago, it’s quickly becoming a Music Row staple.

115 16th Ave. S. (at McGavock St.), Nashville; 615-953-1168 or desanopizza.com

Home Slice Pizza in Austin Texas

TEXAS: HOME SLICE PIZZA

Finding a great spot to grab just one piece of pizza is tricky in Texas, so it's no wonder the line frequently stretches down the block for a slice at this Austin favorite.

1415 S. Congress Ave. (at Elizabeth St. E.), Austin; 512-444-7437 or homeslicepizza.com

utah
The Pie

UTAH: THE PIE PIZZERIA

With sprouted wheat dough and tons of vegan and gluten-free options, this is the healthiest pizza on the list. (But don’t worry, it’s still damn delicious.)

Locations in Salt Lake, Midvale, South Jordan and Ogden; 801-582-5700 or thepie.com

vermont
American Flatbread

VERMONT: AMERICAN FLATBREAD

These thin-crust, crispy wood-fired pizzas are seriously addicting--luckily they’re now available in grocery stores throughout the U.S., so you can get your flatbread fix anytime.

Three locations in Vermont; 802-861-2999 or americanflatbread.com

virginia
Yelp

VIRGINIA: SALVATORE’S PIZZERIA

There’s tons more dishes to love (um, hello bruschetta?) at this Virginia Beach restaurant, but we can never say no to you, Deluxe Pie.

4876 Princess Anne Rd. (at Baxter Rd.); 757-497-7500

Delancey Seattle

WASHINGTON: DELANCEY

Let's just stop and stare at this melty, gooey white pie, with homemade ricotta, fresh and aged mozzarella, garlic and Grana (a tasty hard cheese from Italy).

1415 NW 70th St. (at Alonzo Ave. NW), Seattle; 206-838-1960 or delanceyseattle.com

DiCarlos West Virginia

WEST VIRGINIA: DICARLO’S ORIGINAL PIZZA

OK, hear us out. No, the cheese isn’t melted, but that’s the way traditional Steubenville-style pizza is made. Provolone cheese is added to the pie after it comes out of the oven, creating a totally different flavor and texture that West Virginians go nuts for.

Locations in Elm Grove, Parkersburg, Sherrard, Wellsburg; 304-916-1830 or dicarlospizza.com

wisconsin

WISCONSIN: IAN’S

Yes, that’s macaroni and cheese. On a slice of pizza. And it’s glorious.

Multiple locations in Madison and Milwaukee; 608-257-9248 or ianspizza.com

wyomming
Pie Zanos/Facebook

WYOMING: PIE ZANOS ITALIAN EATERY

Hand-tossed, wood-fired pizzas with chewy crust are the specialty at this Buffalo restaurant. Wyoming, here we come.

17 N. Main St. (at E. Fetterman St.), Buffalo; 307-278-0161

DC
2AMYS

BONUS: WASHINGTON, D.C.: 2AMYS NAPOLITAN PIZZERIA

We could never forget you, D.C. This popular spot keeps it simple with traditional toppings like mozzarella di bufala and basil--pair it with a glass of Italian wine and it might be the most perfect meal ever invented.

3715 Macomb St. NW (at Wisconsin Ave. NW), Washington, D.C.; 202-885-5700 or 2amysdc.com

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