The quest for the best pizza in the United States is a delicious and never-ending journey. From the iconic pizzerias of New York City to the innovative creations of the West Coast, America’s pizza scene is as diverse and dynamic as the nation itself. Determining the “best” is, of course, subjective, but we can explore the regions, styles, and establishments that consistently earn high praise and capture the hearts (and stomachs) of pizza lovers.
The Regional Rivalries: A Slice of American Pizza History
Pizza in America isn’t a monolith. Different regions have developed their own distinct styles and traditions, shaped by local ingredients, immigrant influences, and culinary innovation. To understand who makes the “best” pizza, we must first appreciate the regional nuances.
New York: The Classic Slice
New York-style pizza is perhaps the most recognizable and imitated in the country. Characterized by its thin, foldable crust, wide slices, and simple toppings, New York pizza is a testament to the power of simplicity. The crust is often crispy on the bottom and slightly chewy, perfect for holding generous amounts of sauce and cheese.
Key to the New York slice is the quality of the ingredients. Many pizzerias swear by New York City’s tap water, believing it contributes to the crust’s unique texture. Classic toppings include mozzarella cheese, tomato sauce, pepperoni, and sausage. The slice is often eaten folded in half, making it the perfect on-the-go meal. Iconic New York pizzerias like Lombardi’s, Joe’s Pizza, and John’s of Bleecker Street continue to draw long lines, a testament to their enduring appeal.
Chicago: Deep Dish Delight
Chicago’s deep-dish pizza is a culinary experience unlike any other. With its thick, buttery crust that resembles a pie more than a traditional pizza, deep-dish is a hearty and filling meal. The sauce is typically layered on top of the cheese to prevent the crust from becoming soggy during the long baking time.
Deep-dish pizzas are often loaded with toppings, including sausage, pepperoni, vegetables, and plenty of cheese. Lou Malnati’s Pizzeria and Giordano’s are two of the most famous deep-dish establishments in Chicago, attracting tourists and locals alike. While not everyone agrees that deep-dish is “true” pizza, its undeniable popularity and unique character make it a significant part of America’s pizza landscape.
New Haven: Apizza Perfection
New Haven, Connecticut, is home to a unique style of pizza known as “apizza” (pronounced “ah-BEETS”). Apizza is characterized by its thin, crispy, and slightly charred crust, cooked in coal-fired ovens. The most famous apizza is the white clam pie from Frank Pepe Pizzeria Napoletana, a legendary establishment that has been serving up apizza since 1925.
The white clam pie is topped with fresh clams, garlic, olive oil, oregano, and grated Pecorino Romano cheese. It’s a simple yet incredibly flavorful combination that has earned Pepe’s a devoted following. Sally’s Apizza is another New Haven institution known for its excellent apizza. The emphasis on high-quality ingredients and the unique cooking process make New Haven apizza a truly special experience.
Detroit: Square and Satisfying
Detroit-style pizza is a relative newcomer to the national pizza scene, but it has quickly gained popularity. Characterized by its square shape, thick, airy crust, and crispy, caramelized cheese edges, Detroit-style pizza is a satisfying and flavorful meal. The crust is typically baked in well-seasoned steel pans, which contribute to its unique texture and flavor.
The cheese, usually Wisconsin brick cheese, is spread all the way to the edges of the pan, creating a crispy, cheesy crust edge that is highly coveted. The sauce is often applied in stripes after baking, adding a burst of flavor. Buddy’s Pizza is credited with originating Detroit-style pizza in 1946, and it remains a popular destination for pizza lovers.
California: Innovative and Fresh
California pizza is known for its innovative toppings, fresh ingredients, and thin, crispy crust. Wolfgang Puck is often credited with popularizing California-style pizza in the 1980s with his gourmet pizzas at Spago.
California pizzerias often use locally sourced ingredients, including fresh vegetables, artisan cheeses, and unique meats. Goat cheese, artichoke hearts, and roasted vegetables are common toppings. While there isn’t one definitive “California” style, the emphasis on fresh, high-quality ingredients and creative flavor combinations is a hallmark of the region’s pizza scene.
Beyond the Regions: Notable Pizzerias Across the USA
While regional styles are important, some pizzerias transcend geographical boundaries and earn national recognition for their exceptional pizza. These establishments are often known for their commitment to quality, innovative techniques, and passionate pizza makers.
Phoenix, Arizona: Pizzeria Bianco
Chris Bianco’s Pizzeria Bianco in Phoenix is often cited as one of the best pizzerias in the country. Bianco is known for his meticulous attention to detail, from the handmade dough to the carefully sourced ingredients. His Margherita pizza, with its simple combination of San Marzano tomatoes, fresh mozzarella, basil, and olive oil, is a testament to the power of simplicity.
The long lines outside Pizzeria Bianco are a testament to its popularity. Bianco’s dedication to quality and his passion for pizza have made him a legend in the culinary world.
San Francisco, California: Tony’s Pizza Napoletana
Tony Gemignani’s Tony’s Pizza Napoletana in San Francisco is a pizza lover’s paradise. Gemignani is a multiple-time World Pizza Champion, and his pizzeria offers a wide variety of pizza styles, from Neapolitan to New York to Detroit.
Tony’s is known for its commitment to authenticity, using imported Italian ingredients and traditional cooking techniques. The Margherita pizza, made with San Marzano tomatoes, mozzarella di bufala, basil, and olive oil, is a must-try. Tony’s Pizza Napoletana is a celebration of pizza in all its forms.
Portland, Oregon: Apizza Scholls
Apizza Scholls in Portland is another highly regarded pizzeria known for its dedication to quality and its passionate owner, Brian Spangler. Spangler uses high-quality ingredients and a long fermentation process to create his signature crust, which is both crispy and chewy.
Apizza Scholls offers a variety of pizzas, from classic Margheritas to more creative combinations. The pizzeria is known for its commitment to sustainability, using locally sourced ingredients whenever possible.
Ann Arbor, Michigan: Zingerman’s Delicatessen
While primarily a deli, Zingerman’s in Ann Arbor, Michigan, also makes exceptional pizza. Zingerman’s uses high-quality ingredients and a sourdough crust to create its unique pizzas.
The pizzas are cooked in a wood-fired oven, giving them a smoky flavor. Zingerman’s is known for its commitment to quality and its passionate employees.
Kansas City, Missouri: Grimaldi’s Pizzeria
Although part of a chain, the original Grimaldi’s location under the Brooklyn Bridge was legendary. The Kansas City location attempts to capture some of that magic with its coal-fired ovens and simple, high-quality ingredients.
Grimaldi’s is known for its thin-crust pizzas and its commitment to using fresh mozzarella. While it might not be the most adventurous pizza, it’s consistently well-made and satisfying.
The Art of Pizza Making: Ingredients and Techniques
The quality of a pizza depends on a variety of factors, including the ingredients, the cooking techniques, and the skill of the pizza maker.
The Dough: The Foundation of a Great Pizza
The dough is the foundation of any great pizza. The type of flour, the hydration level, and the fermentation process all play a crucial role in the final product. Many pizzerias use a long fermentation process to develop complex flavors and a light, airy texture.
Some pizzerias use a sourdough starter to add tang and depth to the dough. The dough is often hand-stretched to create a thin, even crust.
The Sauce: A Symphony of Flavors
The sauce is another essential component of a great pizza. Some pizzerias use a simple sauce made with crushed tomatoes, salt, and olive oil, while others use a more complex sauce with herbs and spices.
San Marzano tomatoes, grown in the volcanic soil near Mount Vesuvius in Italy, are often considered the gold standard for pizza sauce. The sauce should be flavorful but not overpowering, allowing the other ingredients to shine.
The Cheese: The Binding Agent
Mozzarella is the most common cheese used on pizza, but other cheeses, such as provolone, Parmesan, and ricotta, are also popular. Fresh mozzarella, made from cow’s milk or buffalo milk, is prized for its creamy texture and delicate flavor.
The cheese should be evenly distributed over the pizza and should melt beautifully in the oven.
The Toppings: A Canvas for Creativity
The toppings are where pizza makers can truly showcase their creativity. From classic pepperoni and sausage to more adventurous combinations like roasted vegetables and gourmet cheeses, the possibilities are endless.
The toppings should be fresh, high-quality, and balanced in flavor. The best pizzas are often those with a simple combination of toppings that complement each other perfectly.
The Oven: The Final Transformation
The oven is the final piece of the puzzle. Wood-fired ovens, coal-fired ovens, and gas-fired ovens all produce different results. Wood-fired ovens impart a smoky flavor to the pizza, while coal-fired ovens produce a crispy, charred crust.
The oven should be hot enough to cook the pizza quickly and evenly. The pizza maker must carefully monitor the pizza to ensure that it is cooked to perfection.
Conclusion: The Best Pizza is a Matter of Taste
Ultimately, the “best” pizza in the USA is a matter of personal preference. What one person considers the perfect pizza, another may find disappointing. The beauty of pizza is its diversity and its ability to adapt to different tastes and preferences.
Exploring the different regional styles, visiting notable pizzerias, and experimenting with different ingredients and techniques are all part of the fun. So, embark on your own pizza journey and discover your personal favorite. Happy eating!
What factors are considered when determining the “best” pizza?
Factors considered when determining the “best” pizza are incredibly diverse and subjective, often boiling down to personal preference. However, common objective elements usually include the quality of ingredients, particularly the dough (crust), sauce, and cheese. The freshness of the ingredients, the balanced flavor profiles, and the texture of the crust—whether it’s crispy, chewy, or airy—all play a significant role.
Beyond the core ingredients, other elements like the skill and technique of the pizzaiolo, the oven used (wood-fired, gas, or electric), and the overall ambiance of the pizzeria are often factored in. Furthermore, regional pizza styles, such as New York-style, Chicago deep-dish, or Neapolitan, each have their own distinct characteristics and judging criteria, making the “best” pizza a multifaceted and hotly debated topic.
Which cities in the USA are renowned for their exceptional pizza?
Several cities in the USA are widely recognized as pizza paradises, each boasting a unique style and a plethora of outstanding pizzerias. New York City consistently ranks high due to its iconic New York-style pizza, known for its thin, foldable crust and flavorful sauce. Chicago is equally famous for its deep-dish pizza, characterized by its buttery, high-edged crust and generous layers of toppings.
Beyond these major players, cities like New Haven (Connecticut) are celebrated for their apizza, a coal-fired, thin-crust variety. San Francisco offers a blend of traditional and innovative pizzas, while Detroit has gained recognition for its rectangular, pan-style pizza with a crispy, cheesy edge. Other contenders include Naples (Florida), known for its Neapolitan-inspired pies, and various smaller towns with hidden pizza gems.
What are the key differences between New York-style and Chicago-style pizza?
The primary differences between New York-style and Chicago-style pizza lie in their crust, preparation, and overall structure. New York-style pizza is characterized by its thin, hand-tossed crust that is both crispy and foldable, allowing for easy eating on the go. It typically features a simple tomato sauce, mozzarella cheese, and optional toppings, creating a relatively flat and easy-to-handle slice.
In contrast, Chicago-style pizza, often referred to as deep-dish, boasts a much thicker, buttery crust that rises high on the sides, forming a deep well for generous layers of toppings. The cheese is typically placed directly on the crust, followed by the toppings, and then topped with a chunky tomato sauce, resulting in a pizza that is more like a casserole than a traditional pie.
What is Neapolitan pizza, and why is it considered the “original” pizza?
Neapolitan pizza is widely considered the original form of pizza, originating in Naples, Italy. It is characterized by its simple ingredients and traditional cooking methods. The dough is made with only four ingredients: “00” flour, water, salt, and yeast, and it is kneaded by hand and allowed to rise for an extended period.
True Neapolitan pizza is cooked in a wood-fired oven at extremely high temperatures (around 900°F) for only about 60-90 seconds, resulting in a charred, blistered crust with a slightly soft center. The toppings are typically limited to San Marzano tomatoes, fresh mozzarella cheese (either fior di latte or buffalo mozzarella), fresh basil, and olive oil, emphasizing the quality and flavor of each ingredient.
What makes a wood-fired oven superior for baking pizza?
Wood-fired ovens impart a unique flavor and texture to pizza that is difficult to replicate with other cooking methods. The high, consistent heat generated by the wood (typically reaching temperatures of 800-900°F) cooks the pizza very quickly, creating a crispy, slightly charred crust with a chewy interior. This rapid cooking also helps to preserve the moisture and freshness of the toppings.
Beyond the temperature, the wood smoke itself infuses the pizza with a subtle, smoky flavor that enhances the overall taste profile. The radiant heat from the oven’s walls and the direct heat from the fire contribute to even cooking and a distinct crust texture that is highly sought after by pizza enthusiasts.
How do regional ingredients influence the quality and taste of pizza?
Regional ingredients play a significant role in shaping the unique characteristics and flavors of pizza across different parts of the USA. Access to locally sourced, fresh produce, cheeses, and meats can dramatically enhance the quality and taste of the pizza. For example, pizzerias in coastal regions might utilize fresh seafood or locally grown tomatoes for their sauces.
The use of regionally specific cheeses, like Wisconsin mozzarella or Vermont cheddar, can also contribute to distinctive flavor profiles. Furthermore, local traditions and culinary influences often dictate the types of toppings and sauces used, resulting in pizzas that reflect the specific culinary heritage of a region.
What are some emerging trends in the pizza industry?
Several exciting trends are shaping the modern pizza landscape. One notable trend is the growing emphasis on artisanal and gourmet ingredients, with pizzerias focusing on using high-quality, locally sourced produce, unique cheeses, and handcrafted toppings. This often translates to more inventive and sophisticated flavor combinations.
Another trend is the increasing popularity of plant-based and vegan pizzas, catering to the growing demand for vegetarian and vegan options. Pizzerias are experimenting with innovative plant-based cheeses, meat substitutes, and vegetable toppings to create flavorful and satisfying alternatives to traditional pizzas. Additionally, there’s a rise in mobile pizza ovens and pop-up pizza shops, bringing the pizza experience to new locations and events.