Welcome, fellow travelers and food enthusiasts. Today, we embark on a quest to uncover the best pizza in America. This isn’t just about cheese, crust, and toppings; it’s a journey through history, culture, and the soul of the country itself. From the bustling streets of New York City to the laid-back vibes of California, from deep-dish havens to thin-crust sanctuaries, we’ll dive into what makes each pizza unique and worth every calorie.

Introduction: The Universal Language of Pizza

Pizza. It’s more than just food; it’s a unifier, a common ground. Wherever you are in the world, you can find a slice that speaks to you. In America, pizza has evolved into a form of culinary art, reflecting the diverse cultures and tastes of the people who call this country home. So, let’s grab a slice, sit back, and explore the best pizza that America has to offer.

New York City: The Classic Slice

The Big Apple

First stop, New York City—the undisputed capital of the classic American pizza slice. Picture this: you’re walking through the chaotic yet charming streets of Manhattan, and the smell of freshly baked dough and melting cheese lures you into a small, unassuming pizzeria. The counter is lined with large, thin-crust pizzas, each slice larger than your face.

Joe’s Pizza

Joe’s Pizza in Greenwich Village is an institution. Established in 1975, it has been serving quintessential New York-style pizza to locals, tourists, and the occasional celebrity. The secret? Simplicity. A thin, crispy crust, a tangy tomato sauce, and just the right amount of mozzarella. That’s it. No fancy toppings, no gimmicks. Just pure, unadulterated pizza goodness.

A Bite of History

New York-style pizza has its roots in the early 1900s, brought over by Italian immigrants. Lombardi’s, America’s first pizzeria, opened its doors in 1905 in Little Italy. Back then, a slice was a cheap, portable meal for the working class. Today, it’s a beloved tradition, with each pizzeria adding its own twist while staying true to the original formula.

Chicago: Deep-Dish Delight

Windy City Wonder

Next, we head to Chicago, where pizza is a whole different beast. Here, they don’t just make pizza; they craft it. Deep-dish pizza is a hearty, decadent experience, and it all starts with the crust—thick, buttery, and oh-so-satisfying.

Lou Malnati’s

Lou Malnati’s is a name synonymous with Chicago deep-dish pizza. Founded in 1971, it has perfected the art of creating a pizza that’s both a meal and a celebration. The crust is baked in a seasoned cast-iron pan, giving it a unique flavor and texture. Layered with mozzarella, sausage, and a chunky tomato sauce, each bite is a delightful explosion of flavors.

The Backstory

The origins of deep-dish pizza are a bit murky, but it’s generally believed to have been invented at Pizzeria Uno in the 1940s. The idea was to create a more filling meal that could be shared among friends and family. Today, it’s a Chicago staple, with countless pizzerias offering their own variations, each claiming to be the best.

California: Innovative and Fresh

West Coast Creativity

California, known for its innovative and health-conscious food scene, has brought its own unique twist to pizza. Here, pizza is all about fresh, high-quality ingredients and creative toppings.

Pizzeria Mozza

Pizzeria Mozza in Los Angeles is the brainchild of celebrity chef Nancy Silverton. Her pizzas are a perfect blend of traditional Italian techniques and California flair. The crust is airy and slightly charred, the toppings range from fennel sausage to squash blossoms, and the flavors are bold and unexpected.

A New Era

California-style pizza emerged in the 1980s, spearheaded by chefs like Wolfgang Puck. They took the classic Italian pizza and reinvented it, using locally-sourced ingredients and experimenting with unconventional toppings. The result? A pizza that’s lighter, fresher, and distinctly Californian.

Detroit: The Underdog

Motor City Marvel

Detroit-style pizza is often overlooked, but once you’ve tried it, you’ll never forget it. This rectangular pizza is characterized by its thick, airy crust, crispy edges, and a generous layer of Wisconsin brick cheese.

Buddy’s Pizza

Buddy’s Pizza, established in 1946, is where it all began. The pizza is baked in blue steel pans originally used in the automotive industry, giving it a unique shape and texture. The sauce is ladled on top of the cheese and toppings, creating a harmonious blend of flavors in every bite.

Hidden Gem

Detroit-style pizza was relatively unknown outside of Michigan until recently. Its rise in popularity can be attributed to its unique texture and the growing trend of artisanal pizzas. Today, you can find Detroit-style pizzerias popping up across the country, each paying homage to the Motor City’s culinary innovation.

Making Your Own Pizza: The Joy of Creation

The Home Kitchen Adventure

There’s something incredibly satisfying about making your own pizza. It’s an opportunity to get creative, experiment with flavors, and enjoy the process of turning simple ingredients into a delicious meal.

Dough: The Foundation

The dough is the heart of any pizza. Whether you prefer a thin, crispy crust or a thick, chewy one, the key is to let the dough rise slowly, allowing the yeast to develop complex flavors. Use high-quality flour, water, salt, and yeast. Mix, knead, and let it rest—patience is crucial.

Sauce: The Soul

The sauce ties everything together. A simple tomato sauce made from San Marzano tomatoes, garlic, olive oil, and basil can elevate your pizza to new heights. Simmer the sauce slowly, letting the flavors meld together.

Toppings: The Personality

Here’s where you can let your imagination run wild. Traditionalists might stick to mozzarella and pepperoni, but don’t be afraid to get adventurous. Try goat cheese, arugula, figs, or even truffle oil. The key is balance—each topping should complement, not overpower, the others.

The Bake: The Final Step

A scorching hot oven is essential. If you have a pizza stone or steel, even better. Preheat it until it’s blistering hot, then slide your pizza in. The high heat ensures a crispy crust and perfectly melted cheese. Keep an eye on it—there’s a fine line between golden brown and burnt.

Pizza Margherita Recipe

Pizza Margherita. It’s the simplest of pies, yet it holds a special place in the pantheon of pizza. Born in Naples and named after Queen Margherita herself, this humble creation is a testament to the beauty of simplicity. Flour, water, yeast, and salt—these basic ingredients come together to form the dough, the canvas upon which culinary magic happens.

The sauce? Just San Marzano tomatoes, garlic, a hint of salt, and a splash of olive oil. No need for elaborate seasonings or fancy tricks. The cheese? Fresh mozzarella, its creaminess perfectly balancing the acidity of the tomatoes. And let’s not forget the fresh basil—added post-bake—its vibrant green leaves a visual and flavorful nod to the Italian flag.

Making a Pizza Margherita is like painting a masterpiece with only a few strokes. It’s not about excess; it’s about the purity of each element, how they harmonize and create something greater than the sum of their parts. This isn’t just food; it’s history, culture, and tradition all rolled into one.

In a world of overcomplicated dishes and unnecessary frills, Pizza Margherita stands as a beacon of authenticity. It’s a reminder that sometimes, the best things in life are the simplest. So, grab a slice, close your eyes, and let the flavors take you on a journey to the streets of Naples.

Ingredients

For the Dough:

• 2 1/4 cups (300g) all-purpose flour
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon active dry yeast
• 3/4 cup (180ml) warm water (about 110°F or 45°C)
• 1 tablespoon olive oil

For the Sauce:

• 1 can (14 oz) San Marzano tomatoes, crushed
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 1 teaspoon salt
• 1 teaspoon dried oregano
• Fresh basil leaves (optional)

For the Toppings:

• 8 oz (225g) fresh mozzarella, sliced
• Fresh basil leaves
• Extra virgin olive oil
• Salt and pepper to taste

Instructions

Making the Dough:

1. Activate the Yeast: In a small bowl, mix the warm water with the sugar and yeast. Let it sit for about 5 minutes until it becomes frothy.
2. Mix the Dough: In a large bowl, combine the flour and salt. Make a well in the center and add the yeast mixture and olive oil. Stir until a rough dough forms.
3. Knead the Dough: Transfer the dough to a floured surface and knead for about 10 minutes until it’s smooth and elastic. If the dough is too sticky, add a little more flour as needed.
4. Let it Rise: Place the dough in a lightly oiled bowl, cover it with a damp cloth, and let it rise in a warm place for about 1 to 1.5 hours, or until it has doubled in size.

Preparing the Sauce:

1. Cook the Sauce: In a saucepan, heat the olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
2. Add Tomatoes: Add the crushed tomatoes, salt, and dried oregano. If using, add fresh basil leaves. Simmer for about 15 minutes, stirring occasionally, until the sauce thickens slightly. Remove from heat and let cool.

Assembling and Baking the Pizza:

1. Preheat the Oven: Place a pizza stone or baking sheet in the oven and preheat it to 500°F (260°C) or the highest temperature your oven allows.
2. Shape the Dough: Punch down the risen dough and transfer it to a floured surface. Roll it out into a thin circle, about 12 inches in diameter.
3. Add Sauce and Toppings: Spread a thin layer of the tomato sauce over the dough, leaving a small border around the edges. Arrange the mozzarella slices on top.
4. Bake the Pizza: Carefully transfer the pizza to the preheated stone or baking sheet. Bake for 8-10 minutes, or until the crust is golden and the cheese is bubbly and slightly browned.
5. Finish with Basil and Olive Oil: Remove the pizza from the oven and immediately scatter fresh basil leaves over the top. Drizzle with extra virgin olive oil and season with salt and pepper to taste.

Serving:

Slice the pizza and serve hot, enjoying the simple yet delicious flavors of a classic Pizza Margherita. Buon appetito!

Personal Anecdotes: Pizza Memories

A Slice of Brooklyn

I’ll never forget my first New York slice. I was a young, aspiring writer, wandering the streets of Brooklyn, and stumbled upon a small pizzeria. The owner, an old Italian man, took pride in his craft. He handed me a slice, and with one bite, I was hooked. The simplicity, the flavors—it was a revelation. That moment sparked my love affair with pizza, leading me to explore and appreciate this humble yet extraordinary dish.

Deep-Dish Discovery

My first encounter with Chicago deep-dish was nothing short of a culinary epiphany. I was skeptical at first—could it really be that different? But one bite of that buttery crust, layered with gooey cheese and rich tomato sauce, and I was a believer. It was a reminder that food is more than just sustenance; it’s an experience, a journey.

The Ten Best Pizzas in America (IMHO)

1. Joe’s Pizza – New York, NY

• Why It’s Great: Classic New York-style pizza with a thin, crispy crust, perfect sauce, and just the right amount of cheese. An institution since 1975, Joe’s is the epitome of a no-frills, perfect slice.

2. Lou Malnati’s – Chicago, IL

• Why It’s Great: The king of deep-dish pizza. Buttery, flaky crust, thick layers of mozzarella, and a rich tomato sauce. Lou Malnati’s is a must-visit for any pizza aficionado.

3. Pizzeria Mozza – Los Angeles, CA

• Why It’s Great: Nancy Silverton’s innovative take on pizza combines traditional techniques with California’s fresh, high-quality ingredients. Unique toppings like squash blossoms and fennel sausage make each bite memorable.

4. Buddy’s Pizza – Detroit, MI

• Why It’s Great: The originator of Detroit-style pizza. A thick, airy crust with crispy edges, covered in a generous layer of Wisconsin brick cheese and topped with a robust tomato sauce. Buddy’s has been a local favorite since 1946.

5. Frank Pepe Pizzeria Napoletana – New Haven, CT

• Why It’s Great: Renowned for its coal-fired, thin-crust pizza. The White Clam Pie, topped with freshly shucked clams, garlic, oregano, and pecorino romano cheese, is legendary.

6. Di Fara Pizza – Brooklyn, NY

• Why It’s Great: Domenico DeMarco has been hand-making each pie since 1965. Known for its perfectly charred crust, fresh ingredients, and a drizzle of olive oil on top, Di Fara is a pilgrimage spot for pizza lovers.

7. Pizzeria Bianco – Phoenix, AZ

• Why It’s Great: Chris Bianco’s dedication to quality and craftsmanship has earned Pizzeria Bianco national acclaim. The Rosa, with red onions, Parmigiano Reggiano, rosemary, and Arizona pistachios, is a standout.

8. Prince Street Pizza – New York, NY

• Why It’s Great: Famous for its square, Sicilian-style slices. The Spicy Spring, with its thick crust, spicy pepperoni, and tangy sauce, is a flavor explosion that keeps people coming back.

9. Tony’s Pizza Napoletana – San Francisco, CA

• Why It’s Great: Tony Gemignani is a 13-time World Pizza Champion, and his pizzas reflect his expertise. The Margherita, made in a 900-degree wood-fired oven, is a classic done to perfection.

10. Al Forno – Providence, RI

• Why It’s Great: Known for their grilled pizza, a unique technique that results in a smoky, charred crust with a perfectly chewy texture. The Margarita, with fresh tomatoes, basil, and three cheeses, is a must-try.

These ten pizzerias showcase the diversity and excellence of American pizza, each offering a unique and unforgettable experience. Whether you prefer the classic New York slice, the hearty Chicago deep-dish, or something more adventurous, these spots are the best of the best.

Conclusion: The Endless Quest

The search for the best pizza in America is a never-ending journey. Each city, each pizzeria offers a unique slice of history, culture, and creativity. Whether you’re a purist who swears by New York-style, a deep-dish devotee, or an adventurous eater exploring the innovative flavors of California, there’s a perfect slice out there for you.

So, what’s the best pizza in America? That’s for you to decide. The beauty of pizza is its versatility, its ability to adapt and evolve while staying true to its roots. It’s a reflection of the American spirit—diverse, innovative, and always delicious.

Now, go forth and explore. Try new pizzerias, experiment in your kitchen, and savor each bite. Because at the end of the day, it’s not just about finding the best pizza; it’s about the journey, the stories, and the memories you create along the way.

---

As Anthony Bourdain once said, “You learn a lot about someone when you share a meal together.” So, grab a slice, share it with someone, and enjoy the simple pleasure of good food and great company. Cheers to the endless quest for the best pizza in America!

Embark on your ultimate pizza adventure across America with Hotels.com! From the classic slices of New York City to the decadent deep-dish delights of Chicago, the innovative pies of California to the hidden gems of Detroit, there’s a perfect pizza waiting for you.

---