The Best Slice of Pizza in Every Single State
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.)
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.
Multiple locations; pizzapiefactory.com
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
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.
Multiple locations; pizzeriabianco.com
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.
Multiple locations; damgoodepies.com
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.
Multiple locations; la.pizzeriamozza.com
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.
Multiple locations; pepespizzeria.com
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
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
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
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
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.
Multiple locations; flyingpie.com
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.
Multiple locations; loumalnatis.com
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.
Multiple locations; therollingstonebaker.com
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.
Multiple locations; harrispizza.com
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.
Multiple locations; spinpizza.com
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.
Multiple locations; boombozz.com
LOUISIANA: PIZZA DELICIOUS
This spot is a must 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
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
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
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.
Multiple locations; reginapizzeria.com
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?
Multiple locations; buddyspizza.com
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
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
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: 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
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.
Multiple locations; ziospizzeria.com
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
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 or tiltonhouseofpizza.com
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
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
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
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
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
OHIO: BEXLEY PIZZA PLUS
This low-key joint is celebrating almost 40 years in business. To celebrate, let’s toast with a slice of the pepperoni-packed Maximum Pep.
2651 E. Main St., Columbus; 614-237-3305 or bexleypizzaplus.com
OKLAHOMA: STG PIZZERIA GELATERIA
Short for “Specialita Tradizionale Garantita,” this spot uses mostly Italian-imported ingredients, including melt-in-your-mouth buffalo milk mozzarella and San Marzano tomatoes. Drool…
Multiple locations; stgitalian.com
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
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; 401-273-9760 or alforno.com
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
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
TENNESSEE: DESANO PIZZA BAKERY
With tomatoes imported from Italy and sausage from Chicago, this one quickly became a Music Row staple.
115 16th Ave. S. (at McGavock St.), Nashville; 615-953-1168 or desanopizza.com
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.
Multiple locations; or homeslicepizza.com
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.)
Multiple locations; thepie.com
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: 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 or prflight.com/salvatores
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
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.
Multiple locations; dicarlospizza.com
Yes, that’s macaroni and cheese. On a slice of pizza. And it’s glorious.
Multiple locations; ianspizza.com
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 or piezanoswy.com
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