If there’s a single fact, we can all agree on, it’s that pizza is seriously among God’s most amazing gifts to humans. But not every pizza leaves a lasting impression. It is why you need to know about the best pizza places in the USA you must try. Their unique flavors and textures, which cannot be found in any other place on Earth, are what set them apart from the others. Primarily, they have highly enthusiastic individuals who have dedicated their lives to creating an environment where magic may occur with a dash of flour, sauce, and heat. Here are the 25 best pizza places in the USA you must try in 2024.
You won’t mind that Lucali is wholly focused on honing his skill; instead, you’ll find it endearing. With a thin, crunchy crust, an ample number of minced garlic, a sprinkling of basil, and a tomato sauce that’s just sufficiently sour to eat with a spoon, this is everything you could possibly want from a New York pizza, so it’s among the best pizza places in the USA you must try. The fact that there is only one option—aside from a calzone—won’t bother you either.
Though it isn’t exactly New York style, Scholl’s delivers thin crust. The bottom is sturdier, the ends are flakier and more flavorful, and there’s more cheese than you would think for a pie this perfect. For over 15 years, the star behind its pizza has been master bread baker Brian Spangler. His fillings are great, especially the sausage, but his plain pies are fantastic as standalone. Additionally, Spangler is a man who abides by a strict code: too many ingredients ruin pizza.
Typical Chicago-style deep dish pies have sauce on top; at Pequod’s, however, the sauce lies beneath the toppings in pan pies. But it’s the “caramelized” crust that makes these pizzas unique from other pan-style pies. The pizza’s rim is crisp and surrounded by burnt cheese. There is not much sauce on the pies; instead, the dough is thick, airy, and crunchy.
While everyone in Austin has a favorite location for tacos or barbecue, there’s no disputing Bufalina’s quality. Anyone fortunate enough to sample their Neapolitan-style pizzas will fall in love with this upscale, pizza-focused restaurant. The masterfully crafted, exquisite pies at this place are a tribute to the endless possibilities that arise when dough and ingredients come together. The intricate display of tastes will turn a sinful pleasure into excellent dining.
Pizza prepared in the Detroit way has become popular throughout America; practically all cities are aware of the delectable taste. Having said that, it’s crucial to acknowledge the original source: Buddy’s Pizza. This pie’s secret lies in the way the delicate, light insides are balanced with each slice’s crispy, thick edges, which come only from square pizzas. You can now find this locally owned chain of thick-crust, rectangular pies anywhere you are in Michigan thanks to its expansion to 22 sites.
Established in 1965, this iconic establishment has grown to become one of Brooklyn’s most renowned pizzerias. A simple slice of pizza from Di Fara offers a flavor, but you should top it with imported Italian components such as prosciutto, soppressata, and broccoli rabe. The highly regarded pizzaiolo who had led this legendary establishment for decades tragically passed away, but his legacy lives on in the delicious pizza that results from his superb recipes.
It’s no secret that Quarter Sheets has embraced the Detroit-style pizza craze. This place has even better pizza than it does nostalgia for ’90s birthday parties. Their focaccia-like, inch-tall crusts snap and crackle like a bowl of cereal with the mascots. The top is striped with sweet red sauce, which is soaked up by the pillowy middle. Crunchy and gooey don’t even come close to describing it.
Some people associate Dino’s Tomato Pie with pizza from the East Coast, as opposed to New Jersey. Some claim that the square Sicilian pizza, with its chewier, thicker crust, is just delicious. The pizza is baked twice: first with a unique tomato sauce and again with ordinary sauce with more shredded cheese. The pizza is made in a manner known as frico style, which is made better by the sauce surrounding the edges. In addition to salads and beverages, Dino’s Tomato Pie offers thin-crust pizzas.
Among the best pizza places in the USA you must try is Antico, one of Atlanta’s highly regarded pizzerias. Like no other, they have captured the ideal chewy doneness and precise char of a Neapolitan pie. They also never let you down, possibly because they have a compact menu and a rigorous no-substitutions policy. Also, the service is quite quick.
Famous for its enormous Brooklyn-style pies, Eleventh Street Pizza gained rapid notoriety by combining a perfectly crispy, doughy crust with a hot, house-made sauce. Not too much to make the pizza unwieldy, but enough to hold it up. There’s also classic Sicilian pizza, which consists of thick pan-cooked pieces without cheese that are topped with tomatoes, onions, and herbs.
Many in the city and surrounding areas adore Miami Slice’s York-style pizza. This little shop sells the best-tasting, perfectly sized slices with amazing toppings that you will gladly wait a while under sunlight to eat. The pieces are crunchy from corner to corner. However, ordering pizza to go might sometimes take longer than finding a seat at the little counter due to the lengthy waits.
The best way to characterize Emilia’s is as “coal oven-esque,” despite the fact that owner Keith Freilich uses a gas oven that is far more powerful than most. His pizza pays homage to the traditional restaurants Freilich used to work at in New York, such as Grimaldi’s, but it has a more savory and soft crust and a more upscale combination of aged and fresh cheeses. Compared to the classics it came from, it tastes much better.
Outta Sight is an expert in every aspect needed for a perfect slice. The crust is crunchy and chewy, and it can be folded without getting wet. Whether you pick the slightly sweet vodka sauce with lumps of gooey mozzarella or the smokey pepperoni cups, the toppings are delicious. And from the creases comes a pleasing stream of brilliant orange grease.
Established in the early months of 2018, as a small pizzeria in Pawn Plaza, it has expanded into a full-service eatery and bar in the vibrant Arts District, complete with a walk-up booth selling hot slices. Good Pie specializes in a wide range of pizza variants, from the massive folding triangles of its Brooklyn style to three different square pies: the fluffy-but-not-too-thick Sicilian, the densely springy Detroit with its caramelized cheese crust, and the thin and chewy Grandma.
Of all the features that probably greet you as soon as you pull up to Side Eye Pie’s trailer, the notable one is the enormous wood-fired oven located at the end. Because of this, the entire structure resembles a little spaceship, and each pizza has a unique chewy crust with blisters and a floppy center. The pies at this place have a strong Neapolitan influence, featuring traditional mozzarella and basil toppings as well as a mushroom pizza with parma cream and quirky fontina cheese.
The pizzas at Loui’s are created with Wisconsin brick cheese that reaches the edge and are baked in aluminum pans. The sauce is poured on top, but it’s the beautifully caramelized and burned edges that truly make this dish uniquely Detroit. Although the restaurant is not as well-known as Buddy’s, the original Detroit-style pizza joint, it nonetheless has plenty of cheese, grease, and an oddly artificial sauce that somehow brings out the flavors of the other dishes.
Tiny Champions’ pizza is simple yet stylish—it’s as if the eatery slipped on a jacket over an artwork tee before stepping out the door. Deliciously roasted kale greens dress up small pieces of ricotta pizza, and the crunchy dough is just sufficiently soft to allow the slice to easily fold over. This tiny dining space, with its assortment of uneven lights and dainty pizza slices, is perfect for a sophisticated fairy dinner party.
Not only are Lovely’s pies seasonal, but they also change based entirely on what she enjoyed buying at the farmer’s market that particular week. This entails a rotating selection of aged, oddly cheeses combined with flavors and ingredients you’ve never seen on a pizza before, such as roasted kohlrabi, apricot, as well as marigold petals. The rustic dough is unlike anything you’ve experienced. This whole grain, naturally leavened pizza is as thick and wheaty as they get.
2Amys has been providing pizza in the Neapolitan manner for over 20 years. There are really no bad options here, even though you might prefer to keep it simple with their namesake pie, which is topped with tomato sauce and mozzarella. The wood-fired pizzas come out burned and gooey. Whether you’re heading out on a romantic night or eating dinner with your family, this straightforward, two-story eatery is one of those spots that works nicely for any occasion.
The restaurant specializes in pies, which come with tomato crumbs topping, a drizzle of extra virgin olive oil, and sea salt. The crust of Mission Pizza’s pies is surprisingly soft and crunchy at the same time, with the right number of burnt “leopard spots” on the bottom, after a brief trip through a fiery 900-degree oven. Served with both conventional and creative garnishes, it’s sufficient to satisfy someone’s appetite.
Razza is recognizable, and rightfully so. A single individual can easily finish an entire pie given its light, blistered crust, which is also enough sweet and salty to keep you coming back for more long after you’re satisfied. Then there are the garnishes, such as vegetables, truffle cheese created from Jersey water buffalo, and freshly bred hazelnuts.
Mozza, a bakery founded by Nancy Silverton, is known for its authentic baker’s crust, which is made using a blend of rye and bread flours along with a small amount of barley malt to give the fluffy crust a subtle sweetness. Its pizza dough is noted for being denser and heavier compared to that of Neapolitan pizza, demonstrating their precise technique in cooking. Since Mozza first debuted, Silverton has become even more well-known as one of the greatest chefs in the nation.
Pizzeria Bianco’s pies propelled Phoenix’s culinary scene into the national spotlight. Having fermented for 18–20 hours, the dough has a wonderful yeasty taste that makes it incredibly delectable on its own. If you’re looking for pie, choose the Biancoverde, which has mozzarella, parmigiano reggiano, ricotta, and arugula. It’s also a great option for a workday lunch when there’s often fewer lines.
This quiet East Sacramento pizzeria with a bicycle motif serves up pizzas so good they could rival any in New York City, not just better than something in the Bay Area. With a menu that rotates based on what’s in season at local farms, One Speed offers a classic Californian perspective on pizza cooking. The New Jersey tomato pie is among its most popular dishes. It contains tomato chunks, mozzarella with herbs, parmesan, and soppressata salami.
Sally’s is the epitome of pizzerias in their class, having been around for a combined 175 years and serving rectangular, chewy coal oven pizza. Absurdly basic, but the right combination of shredded Romano cheese, fresh garlic, olive oil, and parsley highlights the fresh clams nicely. Sally’s tomato pie, however, is a stunning combination of fresh herbs, a sprinkle of Pecorino Romano, and tart canned tomatoes. It draws attention to the flaky character that is unique to Sally’s. Have them consecutively for what could be the most amazing supper of your life.
So, those were the 25 best pizza places in the USA you must try in 2024. Don’t wait to sate your craving for the distinctive pizzas these restaurants serve if you reside close by or are visiting the US.
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