William Faulkner wrote hundreds and hundreds of pages about his native Mississippi, but not a paragraph about its pizza. I'm not entirely sure why. In The Sound and the Fury, the Compson family is hit with a brick ton of tragedy; a tasty pie from Tribecca Allie's or Sal and Mookie's might have at least cheered them up a bit.

With the help of local writers—Liz Barrett, blogger (Eating Oxford) and editor-in-chief of PMQ Pizza Magazine; Evelyn Roughton, who blogs and runs a gourmet food shop and the Crown Restaurant in Indianola; Sarah Ribstein, of Carpe Jackson; and a Jackson-based food writer who blogs at Eat Jackson! (EatJxn) and Eat 228—as well as local newspaper archives, we put together this guide to the best pizza in Mississippi. We've rounded up a diverse range of options—old and brand new, locally-sourced, Neapolitan, wood-fired—but as usual, we'd love to hear your recommendations in the comments.

Where to Eat Pizza in Northern Mississippi

Tribecca Allie Café

Pizza at Tribecca Allie [Photograph: Liz Barrett, Eating Oxford]

Located a few miles outside Oxford, the Tribecca Allie Café serves some of the area's best Neapolitan-style pies. Thecafé's owners, Dutch and Rebecca Van Oostendorp, moved to Sardis, Mississippi from New York, and the restaurant's name and its pizza are homage to their former home. Pizzas are baked in a hand-built wood fired oven; a visiting US Pizza Champion compared the Van Oostrendorps' perfectly charred crust to Chris Bianco's. In keeping with Neapolitan style, toppings are pretty traditional, but a house specialty, the "Rosa Magnolia," features Mississippi pecans.

This past September, Tribecca Allie won second place at the American Pizza Championship in Orlando, FL. The award-winning pizza—a modified version of their Rosa Magnolia, with red onion, whole milk mozzarella cheese, "two additional cheeses," and pecans topped with arugula, pine nuts, and balsamic vinaigrette—is now available on their everyday menu. Liz Barrett, who runs EatingOxford.com and edits PMQ Pizza Magazine, picked the champion pie as her favorite, but says the plain cheese pizza is great as well: "I'm usually at Tribecca at least once per month—if not more—and make sure to sit at an extra large table with my friends because it's inevitable that we're going to order tons of food!" Barrett writes.

Bonus tip: apparently the cinnamon rolls (also wood fired) are pretty good, too.

216 South Main Street, Sardis, MS; 662-487-2233; tribeccaallie.com

Lost Pizza Company

The scene at Lost Pizza Co. [Photograph: Tinkerbrad on Flickr]

Evelyn Roughton particularly recommended this place to us, saying that "their pizza is fabulous!" Lost Pizza (originally Lost Dog) was founded in 2007 by childhood friends Preston Lott and Brooks Roberts. Since then, they've added two locations in Cleveland and Tupelo. Local fans say Lost Pizza is the best in the state; one Yelper says "if you're in the Delta and don't eat here, you are missing the point of being in the Delta."

If you prefer a less-traditional pie, you might like some of Lost Pizza's original creations. In addition to standard options—sausage, pepperoni, mushrooms, etc—there's also the "Pit Boss" (pulled pork, barbecue sauce drizzle), a Taco Pie with ground beef and a salsa base, and a handful of other pizzas topped with ranch dressing. At the Cleveland location, you can play Guitar Hero while you wait.

807 Highway 82 W, Indianola, MS; 662-887-1555, also 3745 Highway 61, Cleveland, MS; 662-864-1300 and 1203 N Gloster Street, Suite J, Tupelo, MS; 662-841-7887; lostpizza.com

Square Pizza

Exactly what it sounds like. Square or rectangle pies are relatively common in the Midwest, but a rarer bird below the Mason-Dixon. This spot (which advertises dough made daily, and fresh shredded provolone) is a hit with Ole Miss students. It's such a campus institution that a university art class recently displayed their art in the Square Pizza windows.

It's also especially popular with the late-night, post-party crowd. One Yelper warns, "if you're not drunk, you might want to find another place to eat."

1101 Van Buren Avenue, Oxford, MS; 662-234-9333; squarepizza.com

Old Venice Pizza Co.

Slices at Old Venice [Photograph: Jwinifred]

Old Venice opened in Oxford in 1997, and since then has expanded to two more locations in Mississippi and another in Tennessee. Billed as "the product of a Deep South upbringing blended with old-world Italian heritage," Old Venice offers both traditional and more creative hand-tossed pies, and while this spot doesn't get universal praise from critics, it's popular with locals.

The "Banscueccio" comes topped with Creole spiced chicken, red onions, jalapeno, mozzarella, and cream cheese (which is apparently a pizza trend in Missisippi); several Yelpers recommend the pie topped with crawfish tails.

1112 Van Buren Avenue, Oxford, MS; 662-236-6872, also 3117 McCullough Boulevard, Belden, MS; 662-840-6872 and 110 E. Main Street, Starkville, MS; 662-320-6872; oldvenice.com

More pizzerias to look into around Northern MS: Pizza Den (499 Heritage Drive, Oxford, MS; 662-234-5537), 3 Guys Pizza (121 Heritage Drive, Oxford, MS; 662-234-3310), and Vanelli's Restaurant (1302 N Gloster Street, Tupelo, MS; 662-844-4410).

Where to Eat Pizza in Central Mississippi

Sal and Mookie's New York Pizza & Ice Cream Joint

Tasty cornicione on a 4 Train at Sal and Mookie's [Photograph: Liz Barrett, Eating Oxford]

It's hard to imagine state-wide consensus about where to find the best pizza. But bloggers across Mississippi—EatJxn, who blogs about both Jackson and the Mississippi Coast, Liz Barrett of Eating Oxford and PMQ Pizza Magazine, and Carpe Jackson's Sarah Ribstein—all put Sal and Mookie's near, if not at the very top, of their list. Barrett says, "I never travel through Jackson, Mississippi, without stopping into Sal and Mookie's for a pie—extra large so there are leftovers!"

Sal and Mookie's is also a consistent high-scorer in the Jackson Free Press Best of Jackson Awards. Fans love their hand-crafted pizzas made with King Arthur flour, whole milk mozzarella, and imported Italian tomatoes. Fresh herbs are grown on premises, and the pies are cooked in brick-lined, gas-fired deck ovens. EatJxn writes:

I love the crust on these pizzas. It's the perfect texture, not too chewy not too soft. It has a crispy finish and it's the perfect thickness.

There are a number of topping combinations to choose from; Liz Barrett loves the 4 Train, which features homemade spicy Chipotle BBQ sauce, sharp yellow cheddar, mozzarella, roasted pork loin or grilled chicken, corn, red onions, and fresh cilantro.

565 Taylor Street, Jackson, MS; 601-368-1919; salandmookies.com

Tom's Original Fried Pies

Not strictly a pizza place, but I think this one deserves special mention. Tom's Original Fried Pies serves, well, fried pies—both sweet and savory, and fried to order. Standards like apple and pecan find their place on the menu, as do chicken and hamburger and breakfast (egg, sausage, and cheese) variations. This being a pizza roundup, there's also a fried mozzarella-and-marinara-filled option. One Yelper describes it as "like a fresh Hot-Pocket or something."

225 E. McDowell Road, Jackson, MS; 601-665-4030

Bianchi's Pizzeria

Thin-crust (some say crispy) pizza in downtown Hattiesburg. In the Jackson Clarion-Ledger dining guide, Bianchi's is described as a spot with "authentic Ellis Island roots, selling mouthwatering New York style pizza by the slice, perfect for a late night snack after a pub crawl."

Whole pizzas are available too, with a variety of toppings. The Gallucci comes with pancetta, prosciutto, sausage, and lamb; the Gianette combines sun-dried tomato pesto with avocado, pancetta, chicken, and red onion. Most of the wood-fired pies are topped with a three-cheese blend of mozzarella, Asiago, Parmesan, and Romano.

128 East Front Street, Hattiesburg, MS; 601-450-1263; bianchispizzeria.com

Pizza Shack

According to the restaurant's own website, Pizza Shack is "known for Mississippi's best pizza." Locals have backed them up on the municipal level, and voted the Pizza Shack Best Pizza several years running in the Jackson Free Press Best of Jackson Awards.

Andi Agnew from the Free Press writes:

Pizza Shack's crust alone is so delicious: It provides a solid, never-too-greasy foundation for whatever toppings you choose, even rare items like gyro meat and smoked Gouda.

This is another place that likes to get creative with its toppings. The "Turkey Club" is a pizza-fied version of the sandwich, plus honey mustard tomato sauce, and the "Thai Chicken" builds on a peanut sauce base. In fact, few pizzas start with just plain tomato sauce—maybe a good thing, since one blogger I spoke to found the sauce way too sweet.

1220 North State Street, Jackson, MS; 601-352-2001; thepizzashackjackson.com

Soulshine Pizza Factory

Soulshine Pizza Factory was named best pizza in Mississippi Magazine's 2010 "Best of Mississippi" Guide (which you can download here.) So if you find yourself a couple miles outside Jackson craving a pie, Soulshine is worth a shot—if you're lucky, you might catch one of the local bands the restaurant hosts several times weekly.

Locals recommend the Jacksonian, which comes with garlic ranch sauce, mozzarella cheese, grilled chicken, chopped tomatoes, green onion, and Parmesan. Other favorites include the Rainbow Warrior (a Hawaiian pie) and the Carnivore, a more traditional pizza topped with marinara sauce, mozzarella, Canadian bacon, ground beef, Italian sausage, and pepperoni.

1139 Old Fannin Road, Flowood, Rankin, MS; 601-919-2000, and 1111 Highland Colony Parkway, Ridgeland, Madison, MS; 601-856-8646; soulshinepizza.com

Local 463 Urban Kitchen

Rock Shrimp & Fried Green Tomato pizza at Local 463 [Photograph: Sarah Ribstein, Carpe Jackson]

Local 463 serves "Southern comfort food with a big city twist," and among the honey fried chickens and pecan braised short ribs are a handful of awesome-sounding pizzas, prepared with local ingredients and "chargrilled over an open flame." Carpe Jackson's Sarah Ribstein raves:

The Spicy Thai pizza includes fresh mozzarella, roasted pork, cilantro-siracha slaw and crunchy peanut sauce; the Greek is topped with artichoke hearts, Greek olives, carmelized red onions, feta, and Romesco sauce.

121A Colony Crossing, Madison, MS; 601-707-7684; local463.com

We've also heard good things about Bravo! (4500 Interstate 55 N, Highland Village Shopping Center; 601-982-8111; bravobuzz.com), run by the folks who own Sal and Mookie's, and regional chain Mellow Mushroom (275 Dogwood Boulevard, Flowood, MS; 601-992-7499; 6133 Highway 98, Hattiesburg, MS; 601-268-6969; 1108 Bienville Boulevard, Ocean Springs, MS; 228-875-4888; mellowmushroom.com).

Where to Eat Pizza at the Mississippi Coast

Tony's Brick Oven Pizzeria

A fresh veggie pie from Tony's [Photograph: Eat Jackson!]

Tony's Pizza was born out of the aftermath of Hurricane Katrina, which left southern Mississippi struggling to rebuild. Owner and chef Tony Swirgis wanted to help his community, and his love for cooking inspired him to start a pizzeria as part of Gulfport's Historic Downtown Renovation Project.

Since opening in 2010, it's gotten rave reviews from bloggers, Yelpers, and local papers. EatJxn raves about the veggie pie, with fresh, locally-grown toppings. Scott Hawkins at the Sun-Herald loves the "Perfect Pepperoni:

Dough and sauces—rustic tomato, pesto, or marinara—are made in-house, and Tony uses a four cheese blend of provolone, mozzarella, Romano, and Parmesan. In keeping with Tony's local-minded spirit, a frequent special features Gulf shrimp.

2417 14th Street, Gulfport, MS; 228-868-9877; tonysbrickovenpizzeria.com

Leo's Wood Fired Pizza

EatJxn says Leo's ranks just after Tony's as best pizza at the coast, and warns that "folks might come to blows over whose pizza is better." Like a lot of the most-loved spots around the state, Leo's is Neapolitan-style—down to the Caputo 00 flour and imported San Marzano tomatoes.

But it's unlikely that Leo's would qualify for VPN certification. Ordering a Jimi Hendrix means cream cheese, grilled chicken, red onion, jalapeno, mozzarella, and pesto, and the Jane Fonda gets you sautéed shrimp, feta, and basil. Some Yelpers said the crust could be too soft; others said the tangy dough was the best part of the pie. Order a locally brewed beer and enjoy your pizza outside on the patio.

1107 Government Street, Ocean Springs, MS; 228-872-7283

Brooklyn Pizzeria

As the name suggests, Brooklyn serves up New York-style pies. If you find yourself in Gulfport looking for pizza by the slice (and garlic knots), then this is the place for you.

Brooklyn is a serious favorite online. One happy eater even raves "I now live in New York City, and haven't found anything that compares." Going by Internet consensus, this bare bones strip-mall storefront sounds like a gem.

51 Hardy Court Shopping Center, Gulfport, MS; 228-864-6555

Tom's Extreme Pizzeria

At Tom's each pizza is state themed. Texas is represented by a hot-pepper-and-bacon pie, and Nevada's two entries for some reason or another) are a BLT pizza topped with ranch dressing and a turkey pie (Nevada: A great sandwich state?). Indecisive eaters might elect a North Dakota-South Dakota, which lets you choose a different combo for each half. The pizzas—thick or thin crust, your choice—are cooked in a massive stone oven which holds up to twenty pies at a time. "It's the best oven we could find for making old-style pizza, which has a low-acid tomato sauce, freshly made dough and all fresh ingredients," owner Tom Bennett told the Gulf Coast's Sun Herald.

There's the option to create your own pie. Gene Coleman, a food writer with the Sun Herald, was impressed by the sheer variety of toppings, noting the "variety of beans, grilled zucchini, shallots, celery, prosciutto, chili meats, Capicola and more." And if you're looking for a pie representing Mississippi, you have four options at Tom's: Meat Lovers, Buttered Crab, Biloxi Shrimp, or something called the Hugo's Special, which apparently involves a lot of Catalina dressing.

5116 Gautier Vancleave Road, Gautier, MS; 228-497-2221 and 1006 Robinson Road, Ocean Springs, MS; 228-872-4340; tomsextremepizzeria.com

Doughboys Pizza & Poboys

Doughboys' slogan is "where their large is our small!" Ordering a small here means a 14-inch pie; a large is 18", but despite their size they're hand-tossed. The pizzas are billed as New York-style, cooked in a brick oven, but from Gene Coleman's description in the Sun Herald, Doughboys pizzas are defined by their gooey cheesiness and a heavy-hand with toppings. "I love a pizza with a hearty helping of cheese and pepperoni that doesn't ooze tomato sauce," writes Coleman, "and Doughboys does a great version of this."

For those who don't want to wrangle with an entire giant pie, the menu also includes 7-inch individual flatbreads that can be made with any of the available toppings. Plain cheese pizza is served by the slice at lunch and during Monday Night Football.

6512 Washington Avenue, Ocean Springs, MS; 228-875-7828; doughboyspizzaonline.com

A few more coastal spots we've heard good things about: Bootlegger's Pizza (1670-I Pass Road, Biloxi, MS; 228-435-4438), Sicily's Pizza (15804 Lemoyne Boulevard, Biloxi, MS; 228-392-1991), and Fregene's Italian Thin Crust Pizza (1116 Cowan Road, Gulfport, MS; 228-604-2750).

Add Your Favorites!

This brief guide is just an introduction to Mississippi's best pizza. Where are your favorite pies? Add your recommendations in the comments.

Previously in the United States of Pizza

Minnesota »
Michigan »
Massachusetts »
Maryland »
Maine »
Louisiana »
Kentucky »
Kansas »
Iowa »
Indiana »
Illinois (Beyond Chicago Edition) »
Illinois (Chicago Edition) »
Idaho »
Georgia »
Florida »
Delaware »
Connecticut »
Colorado »
Southern California »
Northern California »
Arkansas »
Arizona »
Alaska »
Alabama »

Editor's note: We asked Slice'r and Minnesota pizza blogger extraordinaire Aaron Landry to help us out with The United States of Pizza this week. Take it away, Aaron!

Minnesota is a pizza melting pot. The Minnesota spin on classic Midwest-style pizza is usually thin crust, cut tavern-style into square pieces, usually leaning heavily on cheese. There's often some grease to pat off. But starting in the 1990s, numerous other pizza styles started to show up—we're seeing more and more California-style pies and a rapidly growing Neapolitan pizza scene across the state. Here's our guide to where to eat pizza in the North Star State. Add your suggestions in the comments!

Where to Eat Pizza in Minneapolis

Black Sheep Coal Fired Pizza

Pizzaiolo Jordan Smith [Photograph: Katie Cannon / Heavy Table]

Black Sheep's anthracite coal oven, the first in Minnesota, delivers a crust that is crisp but chewy, thin but not crackery, and just firm enough to hold a slice with one hand. Using high quality fresh ingredients, Black Sheep became a phenomenon by the end of 2009 and had to expand their hours then open a new location. Order the tomato and oregano pizza, adding garlic, smoked mozzarella, and fresh tomatoes. 600 Washington Avenue N; Minneapolis, MN 55401; 612-342-2625 blacksheeppizza.com

Pizza Lucé

[Photograph: Sharyn Morrow]

Pizza Lucé brought California-style pizza to Minnesota in the early 90s with their flagship location in the Warehouse District of Minneapolis. They became known quickly as the punk late-night spot to pick up slices after bar close downtown with lines going around the block—even in the middle of winter. Their success brought them to expand to six locations across the state. The Baked Potato pizza is one of their more popular pies made with baby red mashed potatoes, broccoli, cheddar and hickory-smoked bacon. 19 North 4th Street; Minneapolis, MN 55401; 612-333-7359 pizzaluce.com (multiple locations)

Galactic Pizza

Second Harvest Heartland Pizza at Galactic Pizza [Photograph: Aaron Landry]

Galactic Pizza is run by a bunch of superheroes who deliver your pizza in full spandex outfits and capes driving fully electric cars. Although they've been doing this for years, people still blink when one of their bizarre vehicles whirs by with a superhero in the driver's seat. Their pizza could be described as extraplanetary: very well balanced and high quality ingredients. My favorite is the Second Harvest Heartland with tomato sauce, mozzarella cheese, organic Roma tomatoes, garlic, and fresh organic basil—for each purchased a buck is donated to the Minnesota hunger relief operation with the same name. There's also a "CSA Pizza," which varies depending on what ingredients come in fresh from Harmony Valley's C.S.A. (Community Supported Agriculture) program. Galactic also has good selection for vegetarians and vegans. 2917 S Lyndale Avenue; Minneapolis, MN 55408; 612-824-9100 galacticpizza.com

Pizza Nea

Pizza Nea's "Winter Pizza" from 2008 [Photograph: Aaron Landry]

Pizza Nea is regarded as one of Minnesota's best Neapolitan-style pizzerias. Owner and pizzaiolo Mike Sherwood, a former bagel maker, is obsessive about his dough—which locals know can be purchased fresh for your own homemade pizzas if you ask. It's better to dine in, however, as their pizzas are consistently top-notch and the service is exceptionally friendly. Check the special first; there's something new every couple of months such as a quattro formaggi with premium local cheeses. Their Caprino e Treccione with goat cheese, smoked mozzarella, artichokes, sun-dried tomatoes is one of my favorite pizzas of all time. 306 E Hennepin Avenue; Minneapolis, MN 55414; 612-331-9298 pizzanea.com

Fat Lorenzo's

Pepperoni Pizza at Fat Lorenzo's [Photograph: Aaron Landry]

Around Lake Nokomis, Fat Lorenzo's is the neighborhood's pizza joint. The tablecloths are disposable sheets of white paper and there's crayons at every table; don't hold back on your creativity. The homemade bread stick is a good appetizer to share—it's the size of a large cobra. Like the bread stick, their pizza's crusts are big, puffy, and chewy, and served with large portions. Don't leave without trying the gelato. Owner Scott Siegel is a very interesting guy. 5600 Cedar Avenue S; Minneapolis, MN 55417; 612-822-2040 fatlorenzos.com

Pizzeria Lola

Pizzeria Lola's Le Panyol oven. [Photograph: Becca Dilley / Heavy Table]

Newcomer Pizzeria Lola is helmed by Ann Kim, who was recently certified by the International School of Pizza, the only school in the United States affiliated with the Scuola Italiana Pizzaioli in Italy. I ate there a few times with James Norton and Becca Dilley of Heavy Table. Here's their report:

Try the ice cream with olive oil and fleur de sel on your way out. 5557 Xerxes Avenue S; Minneapolis, MN 55410 612.424.8338 pizzerialola.com

Broadway Pizza

[Photograph: Broadway Pizza]

A staple of Minneapolis since 1961, this place is pure Midwest-style. They've franchised across the state but the original on West River Road stays the most true to the type. 2025 West River Road N; Minneapolis, MN 55411; 612-529-7745 broadwaypizza.com (and 16 other locations)

Where to Eat Pizza in Saint Paul

Punch Neapolitan Pizza

Margherita, D.O.C., uncut. [Photograph: Aaron Landry]

Punch is Minnesota's V.P.N. pizzeria—and some say it's one of the best outside of Italy. Owners John Soranno and John Puckett take their key staff regularly to Naples to study (and eat) pizza. The quality at all seven Punch locations is incredibly consistent and if you asked anyone in Minneapolis-Saint Paul "what pizzeria has the most fans?" the answer is almost always "Punch." Punch also spontaneously offers free pizzas during huge snow storms and offer special deals depending on the outcome of major sporting events. Bizarre Foods host and Minnesotan Andrew Zimmern repeatedly describes Punch as the best pizza he's ever had. Pizza pros order at Punch like this: "Margherita, D.O.C., uncut." 704 Cleveland Avenue S; Saint Paul MN 55116; 651-696-1066 punchpizza.com (and six more locations)

Pizzeria at the Creamery

[Photograph: Aaron Landry]

Connected to the popular Grand Ole Creamery, breadmaker turned pizzamaker Robert Lampe makes pies with an airy, chewy crust with and a solid, crispy edge. Pizzas here are nicely charred on the bottom and the sauce is notably sweet. Slices here can be held with one hand and are well balanced. Yes, you should get ice cream next door for dessert. 750 Grand Avenue; Saint Paul, MN 55105; 651-291-8931

Carbone's

The owner of Carbone's on Randolph Avenue is related to the people behind the franchise of Carbone's Pizzerias, but this shop is independent. The pizzas are a similar style: very thin crust, tavern cut, cheesy, greasy yet strangely satisfying. Purists (especially those who grew up on that side of city) will tell you the Saint Paul location is the best.
1698 Randolph Ave; Saint Paul, MN 55105; 651-698-0721 carbonesonrandolph.com
Carbone's Pizzeria, 37 locations: carbonespizzeria.com

Red's Savoy Inn

[Photograph: Aaron Landry]

Red's Savoy Inn feels at first like a grungy dive bar not worth writing about in any publication. It's garbage pizza at its finest: greasy, sloppy, unbalanced, and afterward it feels like there's a brick in your stomach. But scores of Minnesotans swear this is the best pizza in the world. Their primary location in Saint Paul has served pizza since the early 1960s and isn't going away any time soon. Slice's Daniel Zemans visited Red's in 2009, and after trying a pie topped with sausage and sauerkraut, he reported that "Red's Savoy Pizza serves up pies that will make pizza purists cringe and the rest of us very happy."421 E 7th Street, Saint Paul, MN 55155; 651-227-1437

Cosetta Italian Market

Cosetta's is a hundred-year-old business that's part Italian market, part catering business, and part cafeteria-style Italian restaurant. The pizzas are usually sold as large slices (6 slices from a 16" pie) and generally require a knife and fork to start with. It's thick and filling so if it's your first time, find out if one slice fills you before you buy two. Take a tiramisu home with you for later. 211 7th Street W; Saint Paul, MN 55102-2520; 651-222-3476

Where to Eat Pizza in Suburban Minneapolis-Saint Paul

Randy's Premier Pizza

[Photograph: Aaron Landry]

Randy Hueffmeier might be Minnesota's craziest pizzamaker. An internationally-awarded spinning champion, he creates a solid Midwest-style pizza as well as derivatives of Chicago deep dish, Italian-like wood-fired pizzas and numerous other types. I can't think of a style of pizza Randy doesn't do. Randy and his pizzeria, Premier Pizza, may be best known for their 30-inch, 36-inch and even 48-inch pizzas which routinely become subjects of eating competitions. The Italian Pizza Fries (a deep-dish pizza crust with just cheese and a seasoning blend, cut like breadsticks) are a secret weapon on the menu: they're addictive. If you are in Saint Paul and you like to bike, Premier Pizza is right off the Gateway trail and worth the trek. 6030 50th Street N; Oakdale, MN 55128; 651-777-4848 premierpizza.com

Roma Restaurant Bar and Market

[Photograph: Aaron Landry]

Roma is in an unassuming strip mall in Willernie (a tiny city completely surrounded by the city of Mahtomedi). They serve Neapolitan-inspired wood-fired pizza. There's less focus on the sauce and much more on the other ingredients. Roma is also a premium meat market so they've removed a step in sourcing many of their toppings. The Margherita here uses juicy, fresh tomatoes and flavorful cheeses. Roma also has the best selection of local beers on tap in the area. 460 Stillwater Road; Willernie, MN 55090; 651-653-4733 roman-market.com

Fireside Pizza

[Photograph: Aaron Landry]

Since 1960, Fireside Pizza has been serving pizza in Richfield. Even though their delivery area is wide, it's worth the trip to go inside. Fake plants and even a huge fake tree fill the space with kitschy architecture and extensive wood paneling. There's live jazz a couple days a week. Fireside uses a zesty cheese and seasoning blend on their triangle-cut crispy thin crust pizzas. They claim to be the best thin crust in town they're probably right. 6736 Penn Avenue S; Richfield, MN 55423-2005; 612-869-9938 dinewithfiresidepizza.com

Donatelli's Homemade Italian Food

Donatelli's was recently featured on Food Network's Diners, Drive-Ins, and Dives. The menu is extensive, but notable food critic Adam Platt sums it up in one sentence: "What would I go back for? The pizza—a thin crust piled high with cheeses and meats." There's a pie here called the "Heart Stopper" with pepperoni, sausage, ham, bacon, ground beef, and a huge pile of cheese. I like starting with the seasoned fries—they're overly seasoned, but I like them. Come very hungry. 2692 East County Road E; White Bear Lake, MN 55110; 651.777.9199; donatellis.com

Where to Eat Pizza in Greater Minnesota

Sammy's Pizza

[Photograph: Aaron Landry]

Influenced by Italians in Chicago, Sam Perrella brought a recipe back in 1954 to start Sammy's Pizza in Hibbing—one of the first pizzerias in the area. Bob Dylan, who grew up in Hibbing, was about 13 years old when Sammy's opened. Thin floury crust, tavern cut and a bit greasy. It's what many locals would call "Minnesota-style." 106 E Howard Street; Hibbing, MN 55746; 218-263-7574 mysammys.com (multiple locations)

Dave's Pizza

Bemidji's Dave's Pizza has a long history in northern Minnesota. From their website: The Legend of Dave's Pizza began in 1958 when a staunch Italian gentleman named Dave Masucci gave Bemidji its very first taste of authentic Italian pizza pie. Dave's pride in his own unique, heirloom family recipes set the stage for the long-standing tradition of making the pizzeria's cuisine fresh on the premises each day.

422 15th St NW; Bemidji, MN 56601; 218-751-3225 davespizza.biz

Keith's Old River Pizza

Also in Bemidji, Keith's Pizza has been a staple since the early 80s. Writes Patrick Steele: It's not gourmet, just good thin crust Minnesota style 'za. Cracker thin crust covered in grease-laden cheese. While the box may not be fancy, no expense is spared on the fresh ingredients used at Keith's. Try their broasted chicken or Chicago-style pizza.

1425 Paul Bunyan Drive NW; Bemidji, MN 56601; 218-751-7941

110 Paul Bunyan Dr SE; Bemidji, MN 56601; 218-751-7940 keithspizza.com

Pizza Lucé

Lucé expanded outside of Minneapolis in 2001 and with their Duluth location they also became a music venue. Their weekend brunch is great as their pizza, and it's arguably the best pizza in the Duluth-Superior area. Weekend nights can get packed; check the music calendar before you go. 11 E Superior Street; Duluth, MN 55802; 218-727-7400 pizzaluce.com

Pagliai's Pizza

Pagliai's is Mankato's oldest pizzeria. It's garbage pizza in a great way; it is difficult to find a limit of how many ingredients you can have on a pizza. They consider a "classic" pizza, listed at the top of their menu, to have beef, pepperoni, salami, mushrooms and black olives. Matt Towns exclaims: "Some of the greatest pizza known to man, Pagliai's Pizza! The "B" Special is the best!!" The "B" Special has sausage, salami, Canadian bacon and onions. 524 S Front St; Mankato, MN 56001; 507-345-6080 pagliaismankato.com

Jake's Stadium Pizza

Jake's isn't far from the Minnesota Vikings' summer training camp and is frequented by members of the team. Tanner Kent of the Mankato Free Press praised Jake's, name-dropping numerous players: [Jake's owner Wally Boyer] remembers how Fran Tarkenton liked to be left alone; and how Bob Lurtsema would walk in, stroll behind the counter and pour his own beer. He still remembers Jim Marshall's favorite pizza—pepperoni and salami, with no grease—and how Carl Eller once took off with a half-baked sausage pizza in order to make it in time for coach Bud Grant's nightly bed check. Brian Carstensen, [son of the former owner of Jake's], said it was Vikings offensive lineman Ed White who actually came up with Jake's House Special. From the way Brian tells it, he was cooking one night when "this shadow passes over me." It was White, and having once been a pizza cook himself, he told Brian that he had permission from Sarge to cook his own pizza. The resulting mixture of meat and toppings has been a fixture on the menu ever since.

An essential stop for football fans. 330 Stadium Road; Mankato MN, 56001; 507-345-5420 jakesstadiumpizza

Pompeii Pizzeria

[Photograph: Chad Hadler]

Frank Galli, founder of Diamond City Bread in Elk River traveled to Naples to study pizza, came back and to become a pizzaiolo. Pompeii opened in December 2010, the first Neapolitan-style restaurant in this part of the state. The prices are very low, notably the Pompeii Traditional for $5.95, with mozzarella, Parmesan, sea salt, tomato sauce, and fresh basil. Some Sunday afternoons there are free wine tastings. Nearby resident Chad Hadler writes: I love Pompeii's Blue Moon, a white sauce pizza. It has their fresh mozzarella, crème fraiche, prosciutto, chicken, gorgonzola, and a few other mouth-watering ingredients. My wife and I live in the area and have declared Pompeii Pizzeria our new destination for our pizza cravings.

315 Jackson Avenue NW; Elk River, MN 55330; 763.633.1222 pompeiipizzeria.net

Jimmy's Pizza

Jimmy's is widespread across Minnesota and makes extra-cheesy Midwest-style pies that are similar in style to Carbone's and Sammy's above. To many, it is a benchmark for independent pizzerias found all over Minnesota. As columnist Alexis McKennis explains: Jimmy's Pizza in my hometown of North Branch is my meter for Minnesotan pizza. Not just nostalgic, absolutely delicious. And what pizza place do you know with a 12+ mile delivery radius?

Minneapolis scenester John Wallace says "It's no-frill American-bar-style pizza but damn good. Definitely not a gourmet experience but really tasty." Multiple locations; jimmyspizza.com

Pizza Palace

Sarah Carsello suggested Pizza Palate to us: The Pizza Palace is a pizza mecca for travelers and locals off of Highway 38 along the National Scenic Byway. The restaurant sits nestled inside a former grocery store converted to mini mall on Main Street, decorated scantily with mounted walleyes and deer. The menu boasts sub sandwich options and a variety of thin crust pizzas with choose your own toppings, a house special featuring sauerkraut, and the "Huskie Supreme Pizza," a homage to the Bigfork High School Huskies mascot.

206 Main St; Bigfork, MN 56628; 218-743-3633

Plus, Your Favorites!

Consider our guide an introduction to Minnesota pizza. Please add your favorite pizzerias in the comments below!

About the Author: Aaron Landry is a producer of the online magazine Heavy Table, which covers food and beverage in the Upper Midwest. After eating pizza in Minnesota for 30 years, Aaron now resides in Hawai'i working on a renewable energy startup and finding the best slice in the Pacific. Aaron can be found at aaronlandry.com and on Twitter: @s4xton.

Previously in the United States of Pizza

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When many people hear the words Michigan and pizza, chances are they next think of Domino's and Little Caesar's. While those massive chains and a couple smaller local ones do play heavily into The Wolverine State's pizza scene, there's more to Michigan pizza than that, and a ton of good locally-owned pizzerias all over the state. We here at Slice have been lucky enough to eat some of Michigan's tastiest pies this year, so we were pumped to put together this edition of the United States of Pizza.

Here's our guide to a few Michigan favorites—add yours in the comments section!

Where to Eat Pizza in Detroit

Any discussion of pizza in Detroit has to start with the city's native pizza style. Detroit-style pizza looks like a cheesy version of Sicilian or bakery pizza with the sauce on top. Where the style really stands out is with the crust, which is often enhanced with lard or some other fattening agent. At it's best, the crust is chewy and, particularly where it touches the pan, wonderfully crisp.

Buddy's Pizza

Sausage pizza from Buddy's [Photograph: Daniel Zemans]

Any discussion of Detroit pizza really has to start with Buddy's, where the style was invented over 60 years ago. Adam Kuban checked out the Livonia' Buddy's last year and added his endorsement to the words of GQ critic Alan Richman, who named the cheese pizza at Buddy's one of America's 25 best:

Buddy's pizza crust is one of the best in America, although it's unlikely you knew it was in the running for the championship. That's because Buddy's, as much a bar and sandwich shop as it is a pizzeria, specializes in Detroit-style square pizza, almost unknown outside the city. The crusts here are a little better than the competition's, and almost every pizzeria I tried in Detroit did them well. The interior slices on a Buddy's pizza are light, slightly crunchy, and extremely satisfying, but the goal in any Detroit experience is those slices at the four corners of the pan, where maximum blackening occurs. If you love the burnt ends on pork ribs, Buddy's isn't to be missed.

17125 Conant Street, Hamtramck, MI 48212 and 8 other locations; 313-892-9001; buddyspizza.com.

Loui's Pizza

Half sausage and half pepperoni from Loui's Pizza [Photograph: Maggie Hoffman]

Open since 1977, Loui's is far from the oldest purveyor of the style, but I think there's a strong case to be made that it's the best. Mel Small of the Detroit Metro Times agrees. Slice Editor Maggie Hoffman visited Loui's in September and came away more than a little impressed:

The sides are a bit charred, though the bottom crust didn't show any spotting. The crust is rich, almost cakelike, and tender-crumbed, with a crisp exterior layer. Each slice is slathered with an herbed, peppery tomato sauce and topped with a seeping puddle of tangy, salty cheese. (Our waitress told us that no mozzarella is involved; instead the pies are topped with secret blend of two other cheeses. Provolone? Monterey Jack? I couldn't convince her to give up the goods.)

23141 Dequindre Road, Hazel Park, MI 48030; 248-547-1711; louispizza.net.

Cloverleaf Pizza

Pepperoni pizza from Cloverleaf [Photograph: @joefoodie on flickr]

Sylvia Rector at The Detroit Free Press included Cloverleaf among her top 25 pizzas in Detroit and her brief description makes clear why (in mouth-watering fashion):

The savory, long-simmered sauce, the cheesy-crunchy edges and the classic thick crust of a Cloverleaf pizza still delight us after all these years. It's so old-school—but so still-right.

40750 Garfield Road, Clinton Township, MI; 586-286-9030 and 28630 Harper Avenue, St. Clair Shores, MI; 586-445-2810; cloverleafonline.com.

Supino Pizzeria

The Bismark from Supino comes with fresh mozzarella, prosciutto, tomato sauce and an egg [Photograph: Becks Davis/Detroit Moxie]

About a year and a half ago, restaurant critic Sylvia Rector of The Detroit Free Press set out to rank the city's best pizzerias. After trying pizzas from more than 50 places, she decided that pizza tastes had evolved beyond the traditional heavy Detroit-style and selected Supino Pizzeria in Detroit's famed Eastern Market as the city's best:

Metro Detroit will always love its thick, square, Sicilian-style pizzas, but here as across the country, tastes are turning to lighter, more modern styles. The deceptively simple pies at Supino Pizzeria in Detroit's Eastern Market do more than follow the trend. They help define it. Owner Dave Mancini's hand-stretched crusts are wide, round, very thin and wonderfully crisp. His sauce is light, bright and fresh-tasting. And the cheeses and fresh-from-the-market toppings are applied judiciously, so the brick-oven pies are a sublime balance of flavors and textures.

2457 Russell Street, Detroit, MI 48207; 313-567-7879; supinopizza.com.

Tomatoes Apizza

The Classic at Tomatoes Apizza [Photograph: Adam Kuban ]

Adam Kuban followed in Alan Richman's footsteps last September to check out Tomatoes Apizza just outside of Detroit in Farmington Hills. Kuban said it served some of the best pizza in the U.S. and wrote:

The crust is a dead ringer for its New Haven progenitors—thin, crunchy-chewy, flavorful, and strong enough to stand up to the generous amount of sauce ladled on and mozzarella cheese laid atop it. There's perhaps a bit more sauce and cheese than you'd find on a native New Haven pie, but Tomatoes knows its audience; a more restrained pizza probably wouldn't play as well as it does with hardscrabble New Englanders.

29275 14 Mile Road, Farmington Hills, MI 48334; 248-855-3555; second location with a gas oven is at 24369 Halsted Road, Farmington Hills, MI 48331; 248- 888-4888; tomatoesapizza.com.

Brioni's Pizzeria

Pepperoni pizza from Brioni's [Photograph: Pizzahunt.net]

The team behind Pizzahunt.net reviews pizzas (primarily in Michigan and Texas) on a scale from one to five. The only place to get a perfect score thus far is Brioni's Pizzeria in Harrison Township. Pizza Hunter John writes:

With a little sesame seed action this crust rises above the competition, at least the competition that I have tasted. The sauce is fantastic, not too much spice or bite and in perfect balance with the tomato sauce. I am pretty sure that they use a combo of brick and mozzarella cheese that works great with the rest of the pizza. I had a pepperoni pizza that had the little arcade style pepperonis on it. The biggest difference between this pie and the pepperoni pies I have had in the past was there was little to no grease riding in the meat after it was baked. Not on the cheese and it didn't soak into the crust it was just gone. I came to the conclusion that there is a little grease sucking gremlin in the oven and all he gets paid to do is suck grease from the pepperonis before the pizza gets pulled out.

36643 Jefferson Avenue, Harrison Township, MI 48045; 586-468-0700; brionispizza.com.

Motor City Brewing Works

The Sopla Fuego at Motor City Brewing Works [Photograph: Daniel Zemans]

When USA Today wrote up great pizza in every state, they turned to Jaye Beeler of Arbutus Press, a publisher based in Traverse City, for his Michigan recommendation. Beeler reports:

With a nod to Greektown, Motor City Brewing Works' "Mary Did Have" pizza is a dazzling combination of olive oil, ground lamb, garlic, mint, tomato, pine nuts, baptized with feta, labne (a Middle Eastern yogurt cheese), cucumbers and za'atar spices. Tucked away in the back of a parking lot, John Linardos' Detroit brewpub is the kind of cool scene you wish for in your neighborhood.

470 W Canfield Street Detroit MI 48201; 313- 961-4303; motorcitybeer.com.

Pizza Papalis

[Photograph: mtsn on Flickr]

Serious Eater Lance Roberts lives in Los Angeles but is a native of the Detroit area. He reported via email that:

Pizza Papalis was always a real treat, especially the original Greektown location. It's stuffed Chicago-style and though it may not be able to go toe to toe with Art of Pizza, it's legitimately good stuff. They don't skimp on anything. Better any other deep-dish pie I've had outside the Chicago state line, and I've tried a bunch.

553 Monroe Street Detroit, MI 48226 and 7 other locations, 6 in Michigan and one in Ohio; 313-961-8020; pizzapapalis.com.

Toarmina's Pizza
Roberts also has fond memories of Toarmina's Pizza, where he worked during high school and college.

I have a built-in bias...but Toarmina's Pizza has one great pie in their stable. It's called The Big Cheese and it's a 24-inch pizza that has a pound of pepperoni and three pounds of cheese. It might be an indictment on the regular pies there, but somehow this unholy monster ends up being the most balanced pizza on the menu. It seems like it must be too much of everything, but it ends up tasting just right. My dream every night I worked was that someone would order one and decline to pick it up—it would be breakfast, lunch and dinner for a week.

18610 W Warren Ave Detroit, MI 48228 and 13 other locations; 313-982-1424; toarminas.com.

Other Detroit pizzerias that have garnered some praise include Como's Restaurant (22812 Woodward Ferndale, MI 48220; 248-548-5005; Green Lantern Lounge (28960 John R, Madison Heights, Detroit, MI 48071; 248-541-5439; greenlanternlounge.com); Niki's (734 Beaubien Street, Detroit MI 48226; 313-961-4303; nikispizza.com); Shield's Pizza (1476 W. Maple, Troy. MI 48084 and 3 other locations; 248-637-3131; shieldspizza.com); Frank's Restaurant & Pizzeria (3144 Biddle St Wyandotte, MI 48192; 734-282-0512; and Sylvia's Super Sub Shop (4531 Allen Rd., Allen Park, MI 48101; 313-381-4930; sylviassubshop.com).

Where to Eat Pizza in Ann Arbor

New York Pizza Depot

Cheese slices from New York Pizza Depot [Photograph: Last One Eating]

Brian Steinberg is a cooking instructor in Ann Arbor who blogs at Last One Eating. He's pronounced his affection for New York Pizza Depot, writing:

The verdict: It was great. The sauce was thin and sweet. The crust was think and both had some tooth to it while at the same time a little crisp. In other words, the crust was perfect, not an easy feat. And the cheese and pizza was slightly greasy, which is what I think of for NYC pizza.

605 E William St Ann Arbor, MI 48104 and one other location; 734-669-6973; newyorkpizzaannarbor.com

Cottage Inn
Cottage Inn claims to have introduced pizza to Ann Arbor when it opened the doors of its first location in 1948. More than 60 years later, the place is still going strong. When the University of Michigan's Michigan Daily ranked local pizzerias based on their deliveries in 2002, 2004, and 2005, Cottage Inn came in at or near the top. Yelper Michelle C. writes that it's the little touches that make Cottage Inn stand out:

Cottage Inn's pizza is better than any other place's because of the sesame seeds on the crust. I will eat everyone's crust if they don't want it...I also love the parmesan here—it's the real good stuff and not the granulated "parmesan" that you shake out of the little jar. The individual flatbread pizzas are also good, which I've had on other occasions.

Serious Eater omnomnom is recommended Cottage Inn in Ann Arbor to us and also loves the sesame crust.
512 E. William Ann Arbor, MI 48104 and about 60 other locations; 734-663-3379; cottageinn.com.

Silvio's Organic Pizza
Silvio Medoro was born in Binghamton, New York but raised in the Abruzzo region of Italy where he spent a good chunk of his life working in his father's bakery. The pizzeria offers 36 different toppings combinations, including a pie with tuna, capers, shrimp, clams, and crab legs, and another with fontina, fennel, smoked salmon, and mozzarella. His focus on organic and local ingredients (reportedly 75% local products in the winter and as much as 90% in the summer) is a big draw for some students at The University of Michigan. Silvio's popularity extends off campus too.

Kim of the Ann Arbor blog The Farmer's Marketer raves about the pizza:

[Silvio] says he prefers the "white" style of pizza over the red sauce kind, that "with white, you can let your fantasy go." Indeed, their most popular is the truffle pizza: fontina cheese, shiitake mushrooms, and white truffle oil. The words "rich and savory" were invented to define this pizza. I have found that the more unusual something sounds, the better it will be. Cases in point: potato pizza, grape pizza, pizza stuffed with tuna and hot pickled vegetables, fennel pizza, breakfast pizza with bacon and hard-boiled eggs.

715 N. University Avenue, Ann Arbor, MI 48104; 734- 214-6666; silviosorganicpizza.com

Looking for more pizza in Ann Arbor?
We've also heard good things about Hello Faz Pizza (2259 W Liberty Street, Ann Arbor, MI 48103; 734-741-7777; Backroom Pizza (605 Church Street, Ann Arbor, MI 48113; 734-741-8296; and Anthony's Gourmet Pizza (621 S Main Street, Ann Arbor, MI 48104; 734-971-3555); anthonysgourmet.com.

Where to Eat Pizza in Lansing and East Lansing

DeLuca's
Lansing CityPulse, the state capitol's alternative weekly paper, declared in last year's "Best Of" issue that DeLuca's has the best pizza in town. Serious Eater omnomnom weighed in with a very strong endorsement of DeLuca's, saying it's the best pizza omnomnom had nommed on in Michigan—be sure to eat in rather than carry out.
2006 W Willow St Lansing, MI 48917; 517-487-6087; delucaspizza.com.

Pizza Pi
Relying on largely organic ingredients and a wood-burning oven, Pizza Pi reportedly dishes up some of the best pizza in East Lansing. CityPulse reports that owner Ken Targal is so detail-oriented that he shops for ingredients twice a day, built the oven himself, and throws out a lot of dough because it doesn't rise just right. Apparently, these efforts pay off in flavor:

If you stop into Pizza Pi along the Grand River corridor in East Lansing, you´ll probably learn a thing or two about what makes a fine tasting pie. In a town flooded with America´s favorite food, Pizza Pi is an island of high-quality pizza with choice ingredients and a sui generis oven.

551 1/2 E Grand River Ave., East Lansing, MI 48823; 517-333-6992.

Georgio's Gourmet Pizza
Georgio's may not be exactly gourmet, but the popular late night pizzeria has a large number of fans, including the now defunct Mid-Michigan Dining blog. In 2009, four writers from CityPulse conducted a tour of six Lansing slice shops and picked Georgio's as the best in town.
120 Charles Street, East Lansing, MI 48823 and one other location; 517-333-9990; georgiosgourmetpizza.com.

Other popular Lansing pizzerias include Marcos Pizza, (4320 S. Cedar Street, Lansing, MI 48910, 517-394-4444; marcospizza.com); Geno's Pizza, (208 S Washington Sq Lansing, MI 48933; 517-580-7124; and for stuffed pizza, Pizza House (4790 South Hagadorn Road, East Lansing, MI 48823; 517-336-0033; pizzahouse.com).

Where to Eat Pizza in the Upper Peninsula

The Ambassador
Serious Eater brookes grew up in the Upper Peninsula, and has fond memories of The Ambassador.

The Ambassador in Houghton (in 'da U.P.) had the best pizza ever when I was growing up—and the most magical environment! Not sure if the quality has held up, but this is truly a wonderful place I encourage any and all to check out.

126 Shelden Ave Houghton, MI 49931; 906-482-5054; theambassadorhoughton.com.

Congress Pizza
The folks active on the Facebook page devoted to pizza in Michigan's Upper Peninsula are big fans of Congress Pizza in Ishpeming. According the UP's Fox affiliate, which rated Congress among the top five pizzerias in the area in 2010, it's the sauce that keeps people coming back. According to the owner, some customers order their pies with extra sauce, and some ask for "extra, extra, extra sauce!"
106 North Main Street, Ishpeming, MI 49849; 906-486-4233; Congress Pizza's Facebook page

Riverside Pizza
Serious Eater Helldog told us that Riverside has some great pizza. Brad Soroka of Fox took it a step further, declaring that Riverside Pizza is the best on the Upper Peninsula. Here's why:

Why is Riverside everyone's first stop when they come back to town? It's because the restaurant is as rich in history as their sausage pizza is in flavor. For 64 years, folks have been walking through the doors, not just for the delicious food, but for the tradition. In the summertime, neighbors wait in line for two hours just to sit down and have their favorite slice.

98 East Genesee Street, Iron River, Michigan 49935; 906-265-9944; iron.org.

Other places to check out in the Upper Peninsula include Club 28, 203 Sunday Lake Street, Wakefield, 49968, 906-224-8781; Aubrees, 227 West Washington Street Marquette, MI 49855 and three other locations, 906.225.5511; aubrees.com; and, if you can wrangle an invite, to Mario Batali's vacation home where he cooks as many as 30 pizzas in a night in his outdoor oven.

Where to Eat Pizza in Flint

Wize Guys Pizza
Emma Davis of the blog A Taste of Flint thought the pizza at Wize Guys looked and smelled delicious and was happy to find that the flavor followed suit: "They didn't skimp on the toppings or the cheese," she wrote, "and the entire pizza had a nice buttery glaze. It was a little greasy, but nothing that made me feel sick afterwards." Serious Eater LunaPierCook is also a big fan of Wize Guys, and urges anyone who stops by to order the Red Margherita.
500 South Saginaw Street Flint, MI 48502; 810-410-4406; wizeguyspizzainc.com.

Where's the other good pizza in Flint? We'll have to rely on you. We found a few endorsements of the following spots, but they didn't get into much detail: Michael Angelo's Pizzeria, (3849 Davison Road, Flint, MI, 48506;
810-743-0707); Ruggero's Italian Restaurant & Bar, (2055 S. Linden Road Flint, MI 48532; 810-733-7633; ruggeros.com); Roma Pizzeria, ( G-5227 North Saginaw Street Flint, MI 48505 and one other location in Owosso; 810-787-1061; romaspizza.com); and Luigi's Restaurant and Pizzeria (2132 Davison Road, Flint, MI 48506; 815-234-0023).

Where to Eat Pizza in Southwest Michigan

Bruno's Pizza & Restaurant

Pepperoni and bacon pizza from Bruno's Pizza & Restaurant [Photograph: Southwest Michigan Dining]

There's a nice review of Bruno's on the blog Southwest Michigan Dining. Nick Ponton, the man behind that site (and the aforementioned Mid-Michigan Dining), emailed me a little more detail:

Bruno's Pizza is right on the edge of the Western Michigan University campus. It's been in business for over fifty years and my guess is the restaurant hasn't changed too much. They have a great neon sign out front and the dining room is kind of frozen in time. The pizza was a little surprising to me. I don't usually like hand tossed crust all that well, but Bruno's actually came out fairly crispy. Many people talk about craving Bruno's after they leave WMU. I can see it as a pizza that you could live on for four years like I'm sure many do.

528 W. Michigan Avenue, Kalamazoo, MI 49006; 269-349-3229.

Bilbo's Pizza in a Pan
Nick Ponton of Southwest Michigan Dining is also a big fan of Bilbo's Pizza in a Pan. The official review sums it up:

The pizza was delicious. Right after moving to town, I said Bilbo's pizza was going to be hard to beat and that was reaffirmed tonight. The crust is soft and chewy. The sauce has a little bit of a tang to it and the cheese isn't really greasy.

3307 Stadium Drive, Kalamazoo, MI 49008 and one other location in Portage; 269-382-5544.

Other favorites in Southwest Michigan include Roma's Pizza Restaurant, (9713 Red Arrow Hwy, Bridgman, MI 49106; 269-465-6451); Silver Beach Pizza, (410 Vine Street St. Joseph, MI 49085; 269-983-4743; silverbeachpizza.com); Pete's Patio, (2433 N 5th St Niles, MI 49120; 269-683-4565) and DiMaggio's (6410 North M-63 Coloma, MI 49038; 269-849-1521; DiMaggios-Pizza.com).

Rounding up the Rest of Michigan

Basil Boys
Serious Eater LunaPierCook may well be SE's resident Michigan pizza expert, boasting of a life of experience eating pizza across the state. The best in show, LunaPierCook claims, is at Basil Boys in Tecumseh:

For quality of crust, flavor of sauce, and downright "Dang, I gotta have another piece", I look to Basil Boys in Tecumseh...I haven't found better flavor or texture anywhere else.

125 West Chicago Blvd., Tecumseh, MI 49286; 517-423-1875; basilboys.com.

Grand Rapids Pizza & Delivery

Pepperoni and bacon pizza from Grand Rapids Pizza & Delivery [Photograph: Southwest Michigan Dining]

Nick Ponton of Southwest Michigan Dining wrote about his first visit to Grand Rapids Pizza & Delivery, which was an unqualified success. Nick Ponton is an even bigger fan now and he explained why via email:

One of my favorite pizzas from anywhere. GRPD has a great thin crust pizza and when I ask them to make it well done, they do it well done Chicago style. The crust is very light and almost always crispy. They pile on the toppings and really get a nice dark, golden brown color on the cheese. Exactly what I look for in a pizza.

340 State Street SE, Grand Rapids, MI 49503; 616-742-4773; grandrapidspizza.net.

Sazerac Lounge

Serious Eater LakeMich is a lifelong resident of Western Michigan and speaks highly of Sazerac Lounge:

My time in Grand Rapids was spent drinking craft brews and noshing on the [pies] at Sazerac Lounge in the northside Creston neighborhood of GR. These pizzas have a cult following for a reason. Someone in that kitchen knows what they are doing. A must try if you find yourself in G-Rap.

1418 Plainfield Avenue Northeast Grand Rapids, MI 49505; 616-451-0010; thesazeraclounge.com.

For more on the best pizza in Grand Rapids, check out this post on the blog, Eat Local, West Michigan that went up in response to a question I sent to the author of the blog. The question got nearly as many different pizzerias as responses, but the two places that got the most votes were Peppino's Pizza, a nine-location chain, and Vitale's.

Pizza Mambo
Serious Eater thirdstone is a transplanted Chicagoan hadn't found pizza he loved during his first 24 years in Michigan. But two years ago, Pizza Mambo changed his outlook:

At last, there's pizza in Michigan that can thrill the senses and the appetite. Excellent homemade, hand-tossed crust with excellent texture, delicious home made sauce, high quality toppings and all baked to perfection! The first time I ate this pizza, I experienced tears of joy and waves of ecstasy!

3465 Blue Star Highway, Saugatuck, Michigan 49408; 269-857-4400; pizzamambosaugatuck.com.

Jolly Pumpkin

[Photograph: Runs with Spatula]

Jolly Pumpkin may be better known for its excellent beer, but the company has restaurants at two of its three Michigan breweries. The menus at the two restaurants aren't identical but they both have pizza. Amy from the blog Runs With Spatula reports on the Traverse City location and calls her first pizza delicious and went on to say this about her second:

We also chose the Carnivore's Pizza and had goat cheese added to half of the pizza on the recommendation of our bartender. This artisan pizza is topped with sliced steak, pepperoni and bacon. Oh. My. God. This was an equally incredible pizza pie.

13512 Peninsula Drive, Traverse City, MI 49686 and another location in Ann Arbor; 231-223-4333; jollypumpkin.com.

The Chains

Domino's Pizza

Cheese pizza from Domino's [Photograph: Adam Kuban]

Michigan natives and brothers Tom and James Monaghan bought an Ann Arbor pizzeria called DomiNick's in 1960. Eight months later, James traded his half of the business to his older brother Tom for a used car. Tom renamed the pizzeria Domino's a few years later and set about building an empire.

In 1967, Domino's had its first franchise, which was in Ypsilanti. By 1978, there were 200 Domino's locations, which was an impressive growth rate but paled in comparison to what was to come. By 1983, there were 1,000 branches of Domino's, a number that quintupled in just six years. In 1998, Monaghan decided to call it a career and he sold the company he'd purchased for $500 for about $1 billion.

Even as Domino's grew as a company it was often a punchline in jokes about bad pizza. In a 2009 survey of consumer taste preferences among national chains, the research firm Brand Keys found Domino's and Chuck E. Cheese's to be the worst of all national chains. As anyone with a television knows, Domino's used that survey to jumpstart a complete overhaul of its food. And that gets to the much more important question of how it tastes.

Well, Adam Kuban has actually done a decent amount of Domino's research for Slice. When the new recipe was announced, he went out and tried a couple of pies and somewhat impressed with the new sauce:

But somehow, the "bolder" part and the "medley of herbs" and "red pepper kick" seem to balance out any additional sweetness. If anything, the sauce seems less sweet than before—maybe it's just more balanced now. The "red pepper kick" is pleasant and probably just where it needs to be to appeal to a mainstream audience. It's not too spicy but still provides a gentle heat that lingers a bit after you've finished a slice. Good job on the sauce, Domino's.

Domino's Wisconsin 6 Cheese Pizza [Photograph: Robyn Lee]

About a year later, when Domino's launched some new specialty pies, Kuban and the Serious Eats team checked out the Wisconsin 6-cheese pie:

The new cheese is noticeably tangy, perhaps as a result of the cheddar and feta in the blend. It's a little overly salty, but the pronounced flavor works well to mask the too-sweet, overspiced sauce and the bland crust. Nothing can save the soggy crust texture of a Domino's delivery pie, but we all concurred that the cheese was pretty tasty...And while none of our staff would pick it as their favorite pie in the city, the entire pizza was eaten, and quick.

For some more Domino's intel on Slice, check out Adam's tour of the Domino's dough factory.

Little Caesars Pizza

Bacon Pizza from Little Caesars [Photograph: Chicago Pizza Club]

Like Domino's, Little Caesars started out as a family business, though in this case it was the husband and wife team of Michael and Marian Illitch. The first location, still active today, opened its doors in 1959 in the Detroit suburb of Garden City. Because Little Caesar's is a privately-held company and the Illitches don't release a lot of information, there's not nearly as much known about Little Caesars as there is about the other big national chains.

Today, the company is the fourth-biggest chain in the country, and that's even after a disastrous run from 1998-2002 when the company first shut down about 1,000 stores and then lost another 1,600 or so when K-Mart filed for bankruptcy in 2002 and shut down a ton of stores, including the Little Caesars outposts inside. Since then, the company has expanded a lot and now claims to be the fastest-growing pizza chain in the world.

Last year, Serious Eats conducted a taste test of pepperoni pizza from the four biggest chains. Domino's and Papa John's fared the best while Pizza Hut and Little Caesar's were panned. The panel said the Little Caesar's pepperoni was underseasoned, the cheese was akin to "greasy rubber" and tasted of chemicals, and that the crust was "doughy and crunchless."

Michigan chains are not limited to these two behemoths. The state is also home to Hungry Howie's Pizza, the 13th biggest chain in the country, and a number of smaller local chains. Among the more popular are Cottage Inn (described above in the Ann Arbor section), Jet's Pizza, and Happy's Pizza.

Add Your Favorites!

Hey Michiganders, this guide is just a first step. Make it richer and better by adding your Michigan pizza recommendations below. What great Michigan pizza should we add to our list?

Previously in the United States of Pizza

Massachusetts »
Maryland »
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Louisiana »
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Iowa »
Indiana »
Illinois (Beyond Chicago Edition) »
Illinois (Chicago Edition) »
Idaho »
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Massachusetts' shores welcomed the Mayflower and fostered the pioneering spirit of many who would venture into uncharted land to the west. She was the cradle of the Revolutionary War, the heart of the anti-slavery movement, the spearhead of the Industrial Revolution, and some say the birthplace of pizza in America!

Despite the Commonwealth's role in the genesis of American pie, many think that Massachusetts has been reduced to a pizza wasteland able to support nothing nobler than the Obligatory (Your Town Name Here) House of Pizza. But while Greek-style pizzas certainly dominate the parlor landscape, there is, in fact, a rich diversity in the state's pizza taxonomy, which is why there is no such thing as a "Massachusetts (or Boston) Style Pizza." The truth is that the Commonwealth is a demographic melting pot from which a myriad of pizza micro-cultures have sprung. Just driving twenty minutes can land you in bar pie, sweet sauce, beach pizza, or sauce-on-top territory. Many of the best pizzerias in the state, without the "house of" moniker, are well-established, longstanding neighborhood places that have been sustained over generations by the same family. Find those spots, and you've found what Massachusetts pizza is all about.

Where to Eat Pizza in Boston

Santarpio's

Santarpio's voted best pizza in New England on NECN [Video: NECN]

For decades one of the best parts of flying into or out of Logan airport has been incorporating a side trip to Santarpio's. In fact, "Tarps," as it is known by locals, pre-dates the airport's existence in East Boston. The pizzeria is a fourth-generation family operation that opened as a bakery in 1903 and started serving pizza in 1933. Santarpio's operated exclusively out of their original location until 2010 when they opened a second location in Peabody, MA. Many Bostonians staunchly maintain that it is the best pizza in Boston. Food + Wine named it among the best in the United States.

The architecture of a Santarpio's pie is unique in that the toppings line the bottom of the dough and are anchored by "Italian cheese" with the sauce on top. In a Globe interview the Santarpio family breaks it down:

To finish, the pies get a drizzle of olive oil from an old Smirnoff Vodka bottle, then about 10 minutes in the 550-degree oven. Santarpio's had a brick pizza oven but got rid of it about 50 years ago. They're now on their second gas-powered Reed revolving tray oven from Kansas City. It has five shelves and can hold 40 pizzas at a time. 'It's as hot as we need it to be, and I cook pizza just the way I like them—nice and crunchy,' says [another Santarpio family member] Joia.

Here's our own Ed Levine's report:

111 Chelsea Street, East Boston, MA; 617-567-9871 and 1 Newbury St (Route 1), Peabody, MA; 978-535-1811; santarpiospizza.com

Regina Pizzeria

All Fired Up captures a video tutorial on what makes Regina's pizza so great [Video: PaulBVideo on YouTube]

While many stand behind Santarpio's, others hold that its longstanding North End rival, Regina Pizzeria, reigns supreme. In October of 2010 The Food Network's Food Feuds pitted Regina against Santarpio's and declared Regina Boston's pizza champ. The Polcari family has helmed the restaurant for over three generations and expanded their empire to include 22 locations. The original Thacher Street address opened its doors in 1926 and many claim that the best pizzas in the Regina franchise come from the 1888 brick oven that resides there.

Slice correspondent Dan S. reports:

Slice'r olsonmatt recommends the regular cheese:

Ed Levine concurs:

11 1/2 Thacher St., Boston, MA; 617-227-0765; reginapizzeria.com

Picco

In 2010, Rachel Ray footed the bill for Slice's Adam Kuban and Ed Levine to determine the country's best pizzas. Picco and Santarpio's were selected as the Boston contenders. Picco made it as far as the "Sweet Sixteen," making it the leading Boston rep in the East Coast division. This South End pizza and ice cream parlor (the name PICCO stands for pizza and ice cream company) produces a neo-Neapolitan pie with a California approach to ingredients: local, organic, homemade, (dare I say) yuppie. Their crust undergoes a two day cold fermentation which allows it to develop a yeasty complexity and pleasantly sour notes. Serious Eats editor Carey Jones is a fan, reporting that owner and pie maker Rick Katz "creates a crust that's bready in the best of ways—high-edged and aggressively crunchy, with an insanely flavorful yeasty, slightly sour chew."

Boston Herald critic Mat Schaffer praises the Picco kitchen:

513 Tremont Street, Boston, MA; 617-927-0066; piccorestaurant.com

Galleria Umberto Rosticceria

Galleria Umberto's Sicilian slice [Photograph: Carey Jones]

The best way to find Galleria Umberto in Boston's North End is to look for the line out the door. Super cheap Italian street food has made the no-frills operation a lunch landmark. Lines for Boston's favorite Sicilian slice can start forming as soon as the doors open at 11am. And when the dough runs out, Umberto closes up shop for the day, so get there early.

Serious Eats editor Carey Jones reports:

Yet as imposing as it looks, each slice is surprisingly light. Sicilian pizza often suffers from a dense, dry breadiness that makes getting through a single cut a burden. But Umberto's crust is fluffy, like an airier focaccia—not heavy in the slightest. It's moistened further by a fresh, herb-laden sauce. The cheese bubbles and browns, charred on the edges, melty and crispy all at once. Getting cheese to this stage often means a dried-out crust, but not here.

289 Hanover Street, Boston MA; 617-227-5709

Trattoria Gran Gusto

Classic Napoletana pizza at Gran Gusto [Photograph:Carey Jones]

A relative newcomer, Gran Gusto opened its doors in North Cambridge in 2007 and became metro Boston's answer to finding a good thin-crusted Neapolitan style pizza. Chef and part-owner Giuseppe Castellano, originally from Naples, claims that 80% of his pizza's ingredients are imported from Italy. And he has a reputation of preserving the integrity of his wood-fired pizzas by vetoing requests for excessive toppings. But Carey felt she was in good hands during her visit and was especially into the crust, which she labeled "textbook Neapolitan."

In his Boston Phoenix review, MC Slim JB describes it best:

90 Sherman Street, Cambridge, MA; 617-441-0400; grangustocambridge.com

More Recommended Pies in the Boston Area

For more Sicilian slices, try Harvard late night favorite, Pinnochio's (74 Winthrop Street, Cambridge, MA; 617-876-4897; pinocchiospizza.net) or nycpunk1 recommended Leone's (292 Broadway, Somerville, MA; 617-776-2511; leonessubandpizza.com).

If you're hard up for a NY style slice and can't afford the Fung Wah bus, try Stella's (605 Mount Auburn St., Watertown, MA; 617-924-5692; stellaspizza.com) or Armando's, which is recommended with reservations by Boston Slice'r Andrew Janjigian (163 Huron Avenue, Cambridge, MA ; 617-354-8275). Slices don't come any bigger or in more varieties than at Ernesto's in the North End (69 Salem St., Boston, MA; 617-523-1373; ernestosnorthend.com).

Where to Eat Pizza on the North Shore

Angela's Coal Fired PIzza

Chronicle covers coal-fired pizza on Route 1 [Photograph: angelascfp on YouTube]

To our knowledge, there are only four coal ovens in the state of Massachusetts and Angela's lays claim to two of them. The first Angela's pizza premiered in Saugus in 2007. They have since opened a second location in Tyngsboro, near the New Hampshire border. Each outpost houses two custom-built coal-burning ovens from Abruzzi, Italy (one for pizza and one for their other obsession—wings.) Reaching up to 1000 degrees, the Angela's crust is guaranteed to sport some desirable char.

Serious Eater Jon first brought Angela's to our attention and had this to say:

Hakansson of the Nashua Telegraph filed another positive review:

880 Broadway, Rt 1, Saugus, MA; 781-941-2625 and 361 Middlesex Rd., Tyngsboro, MA; 978-649-8312; angelascfp.com

Luigi's

If you've always leaned towards a sweeter sauce, then Beverly, Massachusetts is your place for pizza. Since 1984, when Mama Tina and Luigi Francavilla opened their first pizzeria, the North Shore has developed a love (or hate) for pies laden with sugary sweet tomato sauce. Two shops in Beverly battle it out for sweet sauce supremacy, but Slice gives a slight edge to Luigi's. Here's the take away after a recent foray into the heart of sweet sauce country:

Little Italy: 294 Cabot Street, Beverly, MA 01915; 978-922-4704; littleitalybeverly.com
Luigi's: 38 Rantoul, Beverly, MA; 978-922-2828

Riverview

Closeup of the pizza at Riverview in Ipswich [Photograph: Andrew Janjigian]

A place that has been making pizza since 1947, and only raised the price twice, is as old-fashioned as they come. In the entire history of the restaurant, only two men have ever known the secrets behind Riverview pizza-making. Slice contributor Andrew Janjigian could only extract the admission of sliced cheddar cheese in a recent visit. Riverview's pizzas are the of the bar pie variety, more commonly found to the south of Boston than on its North Shore, and locals will order pies the "old way", with the cheese under the sauce. This Ipswich institution's dedication to tradition has earned it accolades from national magazines like Saveur, as well as approval from Mr. Janjigian on Slice:

20 Estes Street, Ipswich, MA; 978-356-0500

Tripoli

Tripoli bakery has been lining sheet pans with bakery style pizzas since WWII. The original location is in the Italian section of Lawrence, but fans of their Salisbury Beach location (only a year its junior) have dubbed Tripoli slices "beach pizza." The square-cut slices resemble Sicilian-style pizza, but a thinner, light and crisp version. The sauce is sweet and the grated cheese is applied sparingly. Topping options are slices of provolone, slices of American, and pepperoni.

106 Common Street, Lawrence, MA; 978-682-7754 and 15 Broadway Ave, Salisbury Beach, MA; 978-465-3846; tripolibakery.com

Flatbread Company

A Flatbread earthen oven [Photograph: Flatbread on Facebook]

The guys behind Flatbread Company started out making pizzas on the weekends in a Vermont barn converted into a natural foods store. True to their roots, the Flatbread founders are all about the natural, organic, and local ingredients that go in to their pies. The first restaurant opened in Amesbury, but they have added nine more locations, including one in Hawaii and one in British Columbia. Domed earthen ovens made from clay, hay, ash, and sand are prominently positioned in each of the outlets. Their unique wood fired ovens and the franchise's emphasis on all-natural, organic, environmentally conscious ingredients set Flatbread apart.

Chowhounder 1crispydude raves that Flatbread is the "most outstanding find since I discovered ketchup at age three. Very earthy/crunchy (crunchy being just this side of crispy) and very Californicated environment and very outstanding Pizza." In a Yelp review, Paul C. adds:

5 Market Square, Amesbury, MA; 978-834-9800; flatbreadcompany.com

More Recommended Pies on the North Shore

Serious Eater UnaVia recommends Bianchi's (322 Revere Beach Blvd., Revere, MA; 781-284-9472) which is known for their "beach pizza." And another community member, nycpunk1, calls our attention to the bar pie at New Brown Jug (1014 Revere Beach Pkwy, Chelsea, MA; 617-884-9579; BrownJugChelsea.com).

Where to Eat Pizza on the South Shore

Lynwood Cafe

The Lynwood Cafe's quintessential bar pie—this one is topped with salami, onions, and baked beans, of course. [Photograph: Eric L. on Yelp]

There's bar pizza all over the Bay State, but the South Shore is the heartland of the matzoh-thin, nearly crustless pies. And stepping on a few toes is unavoidable when labeling the best of the bunch. That said, the Lynwood Cafe sets the bar. Old school to the core, the Lynwood displays all the defining characteristics of bar pie heaven: looks like an old man watering hole, serves cheap pitchers of beer, outfitted with wood paneling and booths, original 1949 decor, lots of server 'tude. Yelper Eric L. praises their pies:

HiddenBoston.com has declared Lynwood the best bar pizza in the Boston area: "Greasy, thin-crusted, slightly chewy, and almost mind-blowing in the taste department, the bar pizza at the Lynwood is a culinary piece of perfection." Chowhounders agree.
320 Center St., Randolph, MA; 781-963-9894

Poopsies

Regulars to Poopsies don't bat an eye when told they will have an hour and half long wait. They come back to soak up the 70's romper room vibe, sip frosted mugs of draft beer, and plow through individual sized bar pies—worth the wait every time.

Chowhound poster cannedmilkandfruitypebbles calls Poopsies a winner: "Terrible name, great pizza. Super crispy crust and cheddary cheese blend. Poopsie's has something about it that just sets it apart."
243 Church St, Pembroke, MA 02359; 781-826-5282

Brick Pizzeria Napoletana

Serious Eater Jgoogy pointed us in the direction of Brick in New Bedford. Their imported Italian wood burning oven and the use of a sourdough starter in lieu of commercial yeast sets Brick apart from other pizzerias in southeastern Mass. In an interview with New Bedford Guide's Mike Silva, owner John Goggin advises, "Eat the crust! It's the best part and we've put a lot of work into making it the best it can be!" Yelper Fred K. finds the focus on crust pays off, "The foundation of a good pizza is the dough, and they do not mess around at Brick. The wood-fired oven allows the crust to be cooked ultra fast, but the dough remains slightly springy and chewy on the inside."
163 Union St., New Bedford, MA; 508-999-4943; pizzeriabrick.com

More Recommended Pies to the South

When it comes to bar pies, there is little consensus as to which is the best. The names that come up over and over again among South Shore pizza devotees are Cape Cod (995 Broadway, Raynham, MA; 02767; 508-802-6598; capecodcafepizza.com), Alumni Cafe (708 Hancock Street, Quincy, MA; 617-472-0555), Marc Anthony's (190 Onset Ave., Onset, MA; 508-295-5956; marcanthonyspizza.com), and Christo's (782 Crescent Street, Brockton, MA; 508-588-4200).

Where to Eat Pizza in Central and Western Massachusetts

Wonder Bar

Wonder Bar's meatball pizza [Photograph: Meredith Smith]

The Wonder Bar has been run by the same family in Worcester since 1922, making it the oldest continually operated restaurant in the city. Not only that, they were the first to bring pizza to Worcester. The Wonder Bar is a total time warp. A Wurlitzer jukebox is the most modern fixture in the joint.

The Phantom Gourmet Guide to Boston's Best Restaurants named Wonder Bar the Greatest Bar Pie in the area. But the pizza at Wonder Bar is really more New Haven-style than bar pie. It has a crisp undercrust that softens ever so slightly towards the center. Charred bubbles puff up out of a thin, but structured dough, so that the toasted exterior yields to a soft, airy interior. While the sauce has a prominent sun-dried tomato flavor, it is laced with the a punch of bright acidity.

Charles P. Pierce of the Boston Globe even called out Wonder Bar as a candidate for the 1,000 Great Places in Massachusetts list in his letter to the Massachusetts Commission:

Side note: Martin Sexton immortalized this Worcester institution by making it the namesake of his 2000 record release.
121 Shrewsbury St, Worcester, MA; 508-752-9909; wonderbarrestaurant.com

Red Rose

Pizza at Red Rose [Photograph: Meredith Smith]

Serious Eats reader sheckybish first piqued our interest in this central Mass pizzeria, identifying their pies as a tavern style unique to the area, and we're glad to have been clued in. The Red Rose is striking. Golden chandeliers loom overhead, concrete lions are prominently placed in the center of the dining room, as if standing guard, and a glassed wall to the kitchen gives diners a glimpse of soaring rounds of tossed pizza dough.

The Red Rose came into being when a wine merchant's daughter moved from a village of 5,000 outside of Naples to Springfield in 1963. She opened a small pizza place and eventually her husband, a tailor from the same Italian village, decided to join her in her restaurant endeavor. The added manpower led to the Red Rose. Their son, Tony, now runs the Rose. And the pizza there is it's own style. Call it Neo-Neapolitan if you will. It does come from Napoli, after all, but it is more of a medium-thick hybrid between a pan pie and a thinner traditional pizza Napoletana. Be advised that "plain" constitutes a pie with cheese, pepperoni, and red and green bell peppers. Red Rose pies have a cornmeal dusted bottom that reinforces the already sturdy crust, keeping the nicely browned slices crisp from edge to point. Salty and bright, the tomato sauce is the real standout of these diplomatic pizzas, which are capable of pleasing thick and thin crust lovers alike. Will Gordon sandwiched in a few slices between his alcoholic whipped cream and 40's research and had this to say about Springfield's finest:

1060 Main St., Springfield, Massachusetts; 413-739-8510

Antonio's

Antonio's chicken ranch slices [Photograph: Meredith Smith]

If drunk college kids could elect one amazing place to get slices in Massachusetts, it would be Antonio's, hands down. There are always a dizzying array of pizzas on display. Chicken ranch with bacon is a big seller, bringing together grease, fat, dressing, and bacon. At most places that would be a disaster, but the Antonio's crust is built for such heavy lifting. The sturdy bottom means getting all the decadence of drunk food without getting drunk food all over you. How can you score later if you have buffalo chicken trailing down your front?

Antonio's is in Serious Eats' booze expert Will Gordon's turf. Here's what he has to say about it:

Although a day's worth of "preparation" may have blurred Will's recollection, I distinctly remember him saying that the pizza dough tasted like biscuits. And it does. 31 North Pleasant Street, Amherst, MA; 413-253-0808; antoniosamherst.com

Village Pizza

Village Pizza's Greek-style crust perfection [Photograph: Meredith Smith]

For the best Greek-style pizza in central Massachusetts head to Village Pizza. Since opening the store in the mid-seventies, owner John Balis has been behind the counter patting his pies into oiled pans between taking orders. Tiny air bubbles and striations texture the crackling oiled crust. The distinct flavor is characteristic of a well-seasoned pan—about 30 years worth of seasoning. Greek pies are typically cheese heavy, and Village Pizza is no exception. Toppings are buried underneath the abundant cheese, and the sauce has a ground tomato texture that is thick without being pulpy or chunky. 42 Bank Row St., Greenfield, MA; 413-772-6209

More Recommended Pies in Central and Western Massachusetts

If you see a sombrero illuminating the Northampton night sky in neon, then you are within spitting distance of Joe's Cafe Pizza and Spaghetti House (33 Market St., Northampton, MA; 413-584-3168; joescafenorthampton.com). Serious Eats contributor Will Gordon has had at least one successful date there and dug their cracker-thin crust and gaucho-themed decor.

Where to Eat Pizza in the Berkshires

East Side Cafe

Serious Eats community member John B alerted Slice to a coal oven in the Berkshires, informing us that "East Side Cafe in Pittsfield has been serving [coal-fired pies] since the early '50s. Nothing like it in the area. Always has a great char on the bottom and carboned edges once in a while." A repost of his letter on Chowhound pulled up this additional information from The Berksherite:

378 Newell Street, Pittsfield, MA; 413-447-9405

Baba Louie's

Serious Eats community member Dneblank recommends Baba Louie's for all-natural sourdough pizzas in Great Barrington. This Berkshires favorite takes an egalitarian approach, catering to gluten-free and vegan customers as much as the omnivorous wheat fiends. Culinarily PC to the core, the pizzeria employs local artisan bakers from the Berkshire Mountain Bakery in Housatonic, MA, to make their renowned sourdough crusts.

Celina Ottaway sums it up in her Times Union review:One piece of pizza, and I was ready to hug everyone in the room. The quality of the ingredients comes through again and again at Baba Louie's, even in the small details. The cheese on the pizza is made fresh for the restaurant.

The thin crust manages a crisp underside while still retaining a nice chew. In terms of schools of pizza, this isn't the air-pockets and charred bits that you might find in a New Haven pie or John's Pizzeria. The lip of the pizza stays thin right to the edge, more along the lines of The Cheeseboard in Berkeley, Calif. (But unlike a lot of Albany-area, thin-crust pizzas, there is nothing cracker-like about the crust, even at its crunchiest.) The sauce is as good as the crust, and again the ingredients shine here. The tomatoes warm your mouth like mid-summer sunshine.

286 Main Street, Great Barrington, MA; 413-528-8100 and 517 Warren Street,
Hudson, NY; 518-751-2155; and 34 Depot Street, Pittsfield; 413-499-2400; babalouiespizza.com

Where to Eat Pizza on the Cape and Islands

Joey's

Joey's in Oak Bluffs [Photograph: Ed Levine]

Ed Levine pretty much says it all in his Martha's Vineyard recommendation to the first family:

When you get to Martha's Vineyard next week you'll notice that pizza is ubiquitous on the island. Even in towns with less than a handful of retail establishments like West Tisbury and Chilmark there will be at least one place selling pizza that someone will tell you is the best to be found on the Vineyard. Do not listen to these people. Garcia's Deli is the closest shop to your rental property making and selling pizza. Its pizza leaves a great deal to be desired. As does the pizza at the nearby Chilmark Store.

Mr. President, First Lady, Sasha, Malia, you can trust me on this one. The only seriously delicious slice of pizza to be found on the island of Martha's Vineyard is made by this man, Joe Santarpio, at Joey's Pizza in Oak Bluffs. Joe has a totally legit pizza pedigree and street cred. Santarpio's, his family's East Boston pizzeria, has been around since 1903. The Santarpio family is to Boston pizza what the Kennedy family is to Boston politics. They are a pizza dynasty. As our president and chief politician I trust the Kennedy family analogy is one you will understand.

I know Joey's doesn't look like much. It's just a shack. But the pizza, sold by the slice and small, not quite 14-inch pies, is most excellent.

The crust is thickish and breadlike, but it's got a crusty, crunchy exterior and a little cornmeal on its bottom. The slices are salty and tangy from the combination of aged mozzarella and Romano cheese Joe uses on his pizza. There is a righteous balance to a Joey's slice. The ratio of crust to sauce to cheese is just about perfect.

So, first family, now you know. Take it from the folks at Slice, if you get a hankering for pizza while you're on the Vineyard, head to Joey's. Slices are $3.25; the smallish whole pies are $14, so even if your pizza is on us, the taxpayers, it shouldn't blow a hole in the federal budget.

Joe will only be there until Labor Day, so your family vacation timing is perfect.

Pizzafully,
Your friends at Slice

PS: Tell your Secret Service detail about Joey's. They will appreciate the tip.

Seasonal. 12 Circuit Avenue, Oak Bluffs, MA; 508-696-0010

Spiritus

I wish I could remember my first trip to Spiritus. (John Buffalo Mailer: if you're reading this it is 100% your fault that I don't remember it.) But part of the point of this Provincetown institution is to pad those rambunctious, brain cell-eroding evenings of levity with a little alcohol-absorbing nourishment. Founders John Y. and Paul S. brought pizza to pizzaless P'town in 1971. And while pick-up spots and pizza parlors come and go, Spiritus has held its place as the main slice on the Commercial Street scene for 40 years.

Slice contributor Andrew Janjigian breaks it down for us:

190 Commercial St., Provincetown, MA; 508-487-2808; spirituspizza.com

Pi Pizzeria

Opened in 2006, Pi Pizzeria is a labor of love for pizza obsessive Evan Marley. Marley's focus is on quality. In an interview with Nantucket Today he reveals, "The real secret to good pizza is using the best ingredients. Good-quality flour (Pi uses organic flour with restored wheat germ), salt, yeast and water. The thing about Italian cooking is it really stresses the simplicity of the ingredients. There are very few—but they use the best." In addition to outfitting his pantry with DOP San Marzano tomatoes, organic pepperoni, and NYC imported Esposito's sausage, Marley also boasts the only wood-fired commercial oven on Nantucket. 11 West Creek Road, Nantucket, MA; 508-228-1130; pipizza.com

Pizza Barbone

Pizza Barbone [Photograph: Pizza Barbone on Facebook]

The Pizza Barbone is chef Jason O'Toole's mobile wood fired pizza operation. The roving pie maker is still in his first year of business, but spent the summer of 2010 baking off pizzas at farmers markets around the Cape. We can't wait to check out what his traveling oven can do.
Cape Cod, MA; 508-223-6030; pizzabarbone.com

Massachusetts Pizza Chains

Bertucci's

Bertucci's [Photograph: ElvertBarnes on Flickr]

In Pizza: A Slice of Heaven, Ed Levine concludes that Bertucci's sets the gold standard for pizza chains, stating that while not his dream pizza, it is exponentially better than the rest. Bertucci's was founded by restaurateur Joseph Crugnale in Somerville's Davis Square in 1981. The establishment of the first Bertucci's was more of a real estate investment than a step towards pizza chain supremacy. However, the vision of brick ovens populating America's countryside led to aggressive franchising and rapid expansion that finds the current Bertucci's holdings at about one hundred restaurants, over a third of which are in Massachusetts. At one time the restaurant could claim VPN certification. But the American delegation didn't take kindly to the company's direct approach, side-stepping American certification steps and instead going straight to the source in Naples, so they suspended Bertucci's membership. Nevertheless, it is the quality crust with its wood fired char that lets Massachusetts lay claim to the best in the way of standardized, cost effective, franchised dough.

Papa Gino's

http://blog.girlscouts.org/2011/02/serious-eats-girl-scout-cookies-and.html [Photograph: Papa Gino's on Facebook]

Papa Gino's opened in 1961 as a family owned pizza shop called Piece O' Pizza in East Boston. Today there are nearly 170 locations throughout New England, which by some counts makes it the 15th largest pizza chain nationwide, and by all counts the largest based in Massachusetts. Despite Gino's broad New England success, their presence in Boston has always been more peripheral. Papa Gino's fan Jay Layman tells us that until the recent opening of their Brookline location, the closest places to grab one of their pies (other than during a game at Fenway) was in Brighton or Charlestown. When pressed for details on his affinity for Gino's he replied:

Add Your Favorites!

As always, this guide is just a start, and Massachusetts has a lot of pizza to offer. Where's your favorite pizza in the Bay State? Please put your tips in the comments!

Previously in the United States of Pizza

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Indiana »
Illinois (Beyond Chicago Edition) »
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Idaho »
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Alabama »

From Baltimore to Bethesda, Silver Spring to Frederick, the quality of pizza in Maryland is rising. In order to find out the best places for slices and pies in the great state of Maryland, we checked in with Marylanders among the Serious Eats community, plus friend of Slice (and Maryland pizza expert) Pizzablogger and Richard Gorelick from the Baltimore Sun. As usual, we'd appreciate your tips—where are your favorite Maryland pizzas?

Where to Eat Pizza in Baltimore

Joe Squared

Joe Squared Pizza [Photograph: Joe Squared on Facebook]

This popular pizzeria prides itself on "mixing up flavors to produce the unusual." There's a chicken, corn, and apple pizza and a crab pizza topped with zucchini, red onion, cilantro, and garlic sauce. There's even an Irish pie topped with corned beef, potatoes, and onions. Joe started out growing herbs on the roof of the pizzeria, but now has a small greenhouse nearby. Richard Gorelick of The Baltimore Sun told us that Joe Squared is in his Baltimore top three: "Coal-fired, thin-crust pizzas with a non-stop parade of quality toppings. I keep my eye on the weekly specials, which recently have included Brussels sprouts and pancetta, and duck and hummus." Another Baltimore Sun writer praised the crust in a recent review,

The dough, which [Joe] Edwardsen claims to make with sourdough starter smuggled in from Italy, was top-notch. The larger pizzas can stretch up to 16 inches and are served on elevated metal wire racks to keep the pizza from getting soggy in the middle. The pizza here costs more than mass-produced pies, but its fresh ingredients and subtle flavors make it worth it.

133 West North Avenue, Baltimore, MD 21201;410-545-0444; ‎joesquared.com

Iggies

[Photos: Pizzablogger]

One of Baltimore's most popular pizza spots is Iggies in the Mount Vernon neighborhood of Baltimore. Pizzablogger reviewed Iggies on Slice last year, and interviewed owner Lisa Heckman. He especially recommended the Margherita:

The Margherita is definitely my favorite pizza at Iggies. To start, it is one of the few places in Baltimore that serves a Margherita which uses an actual tomato sauce, or "ragu" as Iggies lists, instead of sliced tomatoes. The sauce at Iggies is always bright, fresh and has a good note of acidity to it. It's high quality tomatoes that have been drained and strained to get to the tomatoey heart of the matter and it's one of the best schmears of sauce in the city. Mozzarella is made in house and arrives out of the oven with some texture to it and still "alive", as some Italians refer to it, instead of completely melted into the pizza. I definitely like my basil whole or roughly torn, as opposed to julienned, and the Iggies margherita delivers this as well. Some bites deliver just sauce and cheese, others just sauce and basil and others that delicious amalgamation of sauce, cheese and basil.

Iggies turns out some unusual pizzas: the Il Corridore is loaded with mozzarella, red onion, parmesan, and pistachios; the Pera Saporita has pears, gorgonzola, and a balsamic reduction; and the Anatra has roasted duck, blue cheese, asparagus, red onions, and mozzarella. Richard Gorelick of The Baltimore Sun told us he loves Iggies; which he called "Mt. Vernon's favorite BYOB. It's the handmade ingredients (dough, mozzarella) here that make the thin-crusted pizzas so good."

The Pizzablogger's video of Iggies piemaking in action [Video: Pizzablogger on Youtube]

Serious Eater Laura A. also wrote us recently to recommend Iggies:

The toppings were fresh and delicious. They had a brussels sprout pizza on special that is the most similar to the one at Motorino [in NY] that I've seen anywhere. My one complaint is that the crust was too dense to be anything like a true Neapolitan style and not crispy enough to make it something else.

818 North Calvert Street, Baltimore, MD 21202; 410-528-0818; iggiespizza.com/ ‎

Bagby Pizza Company
Last year the Bagby Pizza Company opened on Fleet Street and they've definitely been making their mark on the Baltimore pizza scene. Serious Eater Plainslicer recommended the plain slice to us, and he's not the only fan. Cheryl Lu-Lien Tan recommended Bagby in a recent New York Times piece about the area east of Baltimore's Inner Harbor:

Among a handful of places that have sprung up on Harbor East's outer edges is Bagby Pizza Co...in the former Bagby Furniture Company Building, a red-brick former factory that's on the National Register of Historic Places. In an airy, high-ceilinged setting, the restaurant serves thin-crust pies with a variety of toppings: sweet fennel sausage, sopressata, grilled honey chicken or Southwestern skirt steak.

Mary K. Zajac of the Baltimore City Paper warns that the crust is super-thin, but she likes most of the toppings:

If you dig the kind of crust that snaps like a cracker when you bite into it, Bagby's pizza is for you. Bagby's employs the too-rare practice of changing up the cheeses as well as the toppings on their specialty pizzas, so that each pie tastes a little different from the other. The gourmet meat pizza (small $10.99; regular $16.99) boasted mozzarella and asiago, as well as caramelized onions, sweet fennel sausage, and sopressata that gave it a salty, lusty heartiness, while the gourmet vegetable (small, $10.99; regular, $16.99) substitutes Grana Padano for the mozzarella as a cheesy bed for wild mushrooms, spinach, asparagus, and roasted artichokes. All those components held their own on the pizza, giving it a sort of green freshness and verve, something that was lacking in the day's special, spicy shrimp pizza (regular, $14.99) which was simply bland.

1006 Fleet Street, Baltimore, Maryland, 21202; 410-605-0444 ‎bagbypizza.com

B.O.P. Brick Oven Pizza

B.O.P Brick Oven Pizza [Photograph: B.O.P. on Facebook]

B.O.P. has been producing quality pies in the Fells Point neighborhood of Baltimore for the last twelve years. In the Baltimore City Paper, Erin Sullivan writes:

This expatriate New Yorker is ever on the hunt for a reasonable facsimile of the pies from home. [While B.O.P....] hasn't put an end to the search, the place does make a great, wood-fired pizza that's closer than any others I've come across in Baltimore. A 10-inch tomato and cheese pizza ($7.95) was satisfyingly simple—the cheese was stringy and melted till it was golden (don't you hate it when the cheese on your pizza is reminiscent of warmed-over glue?), the sauce sweet and tangy, and the crust perfectly grainy (semolina, maybe?). At B.O.P., you're encouraged to "build your own," so we ordered a couple of slices ($2 apiece, plus extra for each topping) with our pie. Gorgonzola and roasted red peppers were pure salty-sweet yum, though they did weigh down the crust and make the slice tough to eat without a fork. Fresh-shaved garlic and sun-dried tomatoes were a little overpowering

800 South Broadway, Baltimore, MD 21231; 410-563-1600; boppizza.com ‎

Italian Graffiti

[Photo: Pizza Blogger]

Italian Graffiti opened in 2009, and Pizzablogger is wild about it: "The corner slice I bought today was easily the best pan/square/Sicilian pizza I have had in Baltimore....and it's not even close." Pizzablogger continues:

The Margherita here is definitely the best Margherita pizza based on a NY Style pizza I have yet to try in the Baltimore area. Fior di latte is added in sensibly sized chunks. The cheese is of a good quality...The sauce doesn't suffer from the addition of too much garlic or overspicing because the sauce is decent enough to begin with. Shredded basil and a drizzle of olive oil are added post bake to complete the minimalist construction that is the margherita. There is nothing to hide behind with this type of pizza and the result with the Italian Graffiti Margherita is simple, clean and well delineated flavors. This is my go-to pizza when getting a whole pie in Baltimore.

1635 Fleet Street, Baltimore, MD 21231; 410-534-5454; italiangraffiti.net

Matthew's Pizza
This spot has been serving pizza since 1943, and it has quite a following, especially for its Old Bay-spiced crab pizza. Baltimore Magazine describes their pies as "old-fashioned comfort pizza with a thick, doughy crust and chunky toppings." Slice'r mem296 says that discovering Matthew's "made me ecstatic. I was so pleased to have finally found a pizza place that used good ingredients...The cheese is quite salty and gooey, and I love it. Chunky tomato sauce. That being said, it is horrible reheated or eaten cold. I only eat Matthews pizza in the restaurant, fresh from the oven." Pizzablogger reports that Matthew's is only for lovers of deep dish and pan pizza:

Matthew's serves up pizza which is unique in that it skews towards deep dish without quite getting there...My recent visit was my sixth trip to Matthew's and I must say just about everything about this place looks and feels right. I can't think of another place in Baltimore that screams old school pizzeria any more than Matthew's does....For me at least, the overall soft, thick, somewhat gooey quality that defines these pizzas largely overwhelm any individual flavors and sit a little heavy in the stomach after eating...if you do like a heartier pizza made with quality ingredients, bits of crispy crust where the oily pan pressed up against the dough while cooking and a lotta Bawlmer love and charm, this is your place...If there is one, my favorite pizza at Matthew's is the Great White (sweet onions with hand grated mozzarella and imported Reggianito cheese). Arriving with a relatively heavy amount of roughly chopped onion peeking out here and there from a browned, salty cheese layer which has a crisp, brittle outer crunchiness from being slightly burnt, this pizza is akin to someone peeling off the very top portion of some tasty mac and cheese and then laying it on top of a flaky, oily pizza crust. The onions really add a flavorful note to this pizza and, regardless of whether it could be considered actual pizza or a casserole, it tastes pretty damned good.

3131 Eastern Avenue, Baltimore, MD 21224; 410-276-8755; matthewspizza.com

Of course, that's not all the pizza in Charm City.

We've also heard good things about Zella's (1143 Hollins Street, Baltimore, MD 21223), Johnny Rad's (2108 Eastern Ave, Baltimore, MD 21231), Potomac Pizza (multiple locations throughout Baltimore), Pasticcio Italian Kitchen (1330 Reisterstown Road, Pikesville, MD 21208), Chef Paolino Cafe (726 Frederick Road, Catonsville, MD; 410-747-4949), Fortunato Brother's Pizza (6374 York Road, Baltimore, MD 21212; 410-377-7300), Vito's (6304 York Road, Baltimore, MD 21212; 410-323-8486; vitosowingsmills.com), Rocco's Capriccio (846 Fawn Street, Baltimore, MD 21202; 410-685-2710; roccosinlittleitaly.com), and Mamma Roma (8743 Piney Orchard Parkway, Odenton, MD 21113; 410-695-0247; mammaromarestaurant.com).

Where to Eat Pizza in Bethesda, Glen Echo, and Cabin John

Mia's Pizza

Mia's Pizza [Photograph: Bankbryan on Flickr]

Mia's is a well-known Bethesda spot with a wood burning oven. Jane Black of The Washington Post writes:

The crust is thin, with a fine yeasty flavor, and a top and bottom that show signs of having been gently licked by flames...I tend to head for the "salsiccia," decorated with sausage and pepperoni, and the "Alsace," true to its title with sweet onions, Gruyere cheese and diced ham. Far less of a treat is the "rustico," which is scattered with a vapid pesto and undercooked potato slices.

Slice contributor Adam Lindsley stopped by Mia's last fall, and wasn't that impressed with the sauce or cheese on his Margherita, but liked the crust:

On one hand, it's thick (about 1cm) and dense, quite doughy, without much airiness or spring to the crumb. On the other hand, it's very flavorful, yeasty, perfectly salted, and decently charred on the undercarriage. While I found the rest of the pizza just slightly above average, I came back to that crust again and again. Probably too bready for some, but I thought it made a great snack, even hours later. Think of a chewy, moist bagel smashed flat and you won't be far off. They even offer a Pizza Bone Dipping Sauce to dunk your end crusts into for a mere 95 cents, though I thought they were plenty flavorful on their own.

On Slice, Adam Kuban reports:

The pies I had at Mia's were flavorful, crisp, chewy, and well-balanced. I had a Margherita ($12.95) and a Salsiccia (tomato sauce, sausage, pepperoni, portobello mushrooms, oregano, "spicy sprinkles," mozzarella, and Parm; $12.95). Mia's is a wood-oven place, making smallish, personal-size pies with thin crusts

4926 Cordell Avenue., Bethesda, MD 20814; 301-718-6427; ‎miaspizzasbethesda.com/

The Corner Slice
For quick, hot New York-style slice, Serious Eaters pointed us toward The Corner Slice in Bethesda. In 2005, Corner Slice was featured among NY Congresswoman Carolyn Maloney's top pizza picks in Washingtonian magazine.
901 Norfolk Avenue, Bethesda, MD 20814; 301-907-7542; thecornerslice.net

Wild Tomato
Damian and Stephanie Salvatore, who own Persimmon in Bethesda, recently opened this 43-seat locavore's delight in Cabin John. Kate Nerenberg of the Washingtonian Best Bites Blog reports: "The neighborhood-joint feel is echoed in Buffalo wings (a little greasy and short on sauce), a wedge salad (a good mash of buttermilk dressing, bacon, and blue cheese), and pizza (great crust, fresh vegetables)."
7945 MacArthur Blvd., Cabin John; 301-229-0680

Vace's Italian Deli

Vace pizza with sopresatta and mushrooms [Photograph: Timir D. on Yelp]

A few folks pointed us toward Vace's. Yelper Aaron M. declares it the "best pizza in Bethesda, as far as I'm concerned. Tomato sauce is flavorful, and it goes over the cheese." Yelper Tom D. clarifies: "I don't think this Vace is as nice as the one in Cleveland Park—but the pizza is just as good."
(4705 Miller Avenue, Bethesda, MD 20814; vaceitaliandeli.com/)

Other good Bethesda-area options include Geppetto Restaurant (10257 Old Georgetown Road, Bethesda, MD 20814; 301-493-9230; geppettorestaurant.com ), Besta Pizza (4707 Chase Avenue, Bethesda, MD 20814; 301-657-1114; mybestapizza.com), and M&N's Pizza (7750 Old Georgetown Road, Bethesda, MD 20814; 301-656-6262; mandnspizza.com).

Where to Eat Pizza in Rockville

Matchbox: Rockville Vintage Pizza Bistro
The Rockville branch of this wood-fired pizza bistro opened in December 2010 with quite a bit of buzz. Brian Patterson of the Maryland Gazette.net reports:

By design, [the pizzas] emerge with their toppings and crust blistered and singed...The topping on the Smoke and Fire pizza is hot in both senses of the word—and delicious, with roasted peppers, sliced onions, chipotle chilies, tomatoes, garlic puree and smoked gouda cheese. The pie is sprinkled on the way to the table with a nest of basil chiffonade. The white anchovy and caper pizza is generous with both of those briny treats, and it is topped after baking with a handful of baby arugula. While the crust is good, those mighty ovens merit a more deeply flavored and textured dough.

Nevin Martell of Express Night Out warns: "When it comes to the pizza, the Spicy Meatball is not for wimps—the crushed red pepper, fiery meatballs and fresh garlic puree work triple overtime to torch taste buds."
1699 Rockville Pike, Rockville, MD; 301-816-0369; matchboxrockville.com

Giuseppi's Pizza Plus
Another Rockville option is Giuseppi's. Eve Zibart of the Washington Post reports:

Giuseppi's in Rockville may not advertise its pizza as a healthful item, but it has developed a sort of special-interest style: a low-sodium crust and a tomato sauce that tastes pretty low-salt as well. That rather careful pinch makes the dough, which comes up quite nicely puffy and crisped from the hearth, a little less interesting on its own than it might be, but it may be a question of habit: There are those who swear it's just like their New York favorites. And again, if you do add one of those salty meat toppings, you won't notice. (Here's a suggestion: white pizza with fine, crunchy bacon, fresh spinach and fresh tomatoes, like a BLT by the slice.)

Pizzas are also available partially cooked so you can finish baking at home.
199-L E. Montgomery Ave., Rockville, MD 20850; 301-424-0413; giuseppispizza.net

Where to Eat Pizza in Gaithersberg

Slice of Old Towne
This neighborhood spot (complete with red checkered tablecloths) is praised for its cheesesteaks as well as its pies. Justin Rude of the Washington Post reports:

The crust is light, salty and slightly sweet. The 18-inch New York-style pizzas are neither over-sauced nor over-topped...The Pizza Bianco is a favorite among regulars and is topped with olive oil and garlic with freshly sliced mozzarella, ricotta, basil and oregano.

201 E Diamond Ave., Gaithersburg, MD 20877; 301-330-9099

Coal Fire
Several Serious Eaters recommended Coal Fire to us, but this pizzeria (which has branches in Gaithersburg and Ellicott City) has also garnered some mixed reviews. Pizzablogger concludes:

On a good day, pizza here is thin crusted, pleasantly charred and tasty goodness topped with quality sauces, home made mozzarella cheese and high quality toppings which are used with restraint, resulting in pizzas with a good balance of flavors and a solid harmony of crispy, soft, dry and wet textures. CFP can be one of the very best places to order pizza in the state of Maryland on a good day, with a nice space, good service and a friendly staff to boot. However, inconsistency has raised its head here over the last three months and the pizzas have suffered as the result during my last four visits.

116 Main Street; Gaithersburg, MD 20878 and 5725 Richards Valley Road; Ellicott City, MD 21043; coalfireonline.com/

Other Gaithersburg pizzerias we've heard good things about include Zio's Italian Restaurant (9083 Gaither Rd., Gaithersburg, MD 20877; 301-977-6300) and Starvin Marvin (211-C N. Frederick Ave., Gaithersburg, MD 20877; 301-963-6400)

Where to Eat Pizza in Silver Spring

Pacci's Pizzeria
Tom Sietsema recommends Pacci's in a recent Washington Post review:

Much of what you need to know about Pacci's Neapolitan Pizzeria unfolds right inside the door. That's where chef Rosario Granieri and crew transform soft balls of dough into crisp 12-inch crusts based on that holy trinity of (pizza) building blocks: Caputo flour, San Marzano tomatoes and buffalo mozzarella. Credit for the char on the pies, available in nearly 20 variations, goes to a red-tiled, oak-fueled oven that heats up to 870 degrees.

Executive Chef Rosario Granieri hails from Naples, and the crusts at Pacci's are tender and soft at the center. Carole Sugarman of Bethesda Magazine complains that the moisture from the cheese and sauce can get things pretty soggy:

That's what happened to the crust on the Margherita pizza at Pacci's—it got mushy from its tomato topping early on in the meal. Ditto for the Quattro Stagioni, a pie with four different varieties in one (two slices of each). Conversely, La Saporita, a white pizza with fewer moisture-prone ingredients--smoked provolone, friarielli (a bitter green), homemade sausage and fresh basil—was almost burnt. But the char seemed to fit the smoky, earthy taste of the toppings, resulting in the best pizza of the night.

8113 Georgia Avenue, Silver Spring, MD 20910; 301-588-1011; paccispizzeria.com

Armand's Chicago Pizza
In 1975, Lew Newmyer opened his first Chicago-inspired deep-dish style pizza shop in Washington D.C. 35 years later, he has eleven pizza restaurants throughout the capital and Maryland. Though some reviews are mixed, Yelp user Deb L. is a huge fan: "Armand's," she writes, "you are my guilty pleasure. I know I shouldn't like you as much as I do, but I adore you! Utterly adore you! With your deep dish, gooey deliciousness, and the brilliant burst of flavor that hits my tongue as soon as I take a bite." Some Yelpers are fans of their New Mexican pizza, topped with ground beef, salsa, Colby cheese, jalapenos, and black olives.
1909 Seminary Road, Silver Spring, MD 20910; 301-588-3400; ‎armandspizza.com

More pizza in Silver Spring: Z Pizza (815 Ellsworth Drive, Silver Spring, MD 20910; 301-495-5536; zpizza.com), Ben Yahuda Cafe & Pizzeria (1370 B Lamberton Drive, Silver Spring, MD 20902; 301-681-8900; ben-yehuda-pizza.com), and Manny and Olga's (8107 Fenton Street, Silver Spring, MD 20910; 301-608-8050; ‎mannyandolgas.com/)

Where to Eat Pizza in Frederick

Il Forno Pizzeria

[Photo: Pizzablogger]

Pizzablogger gave Slice a look at this wood-fired pizza joint. He had quite a few criticisms and a few bits of praise:

The pies I had were in desperate need of salt. Salt in the crust, salt on top of the pizza, get some friggen salt already!...The tomato sauce was as advertised, a little chunky. And it's pretty good as well....The chunkier sauce and sensible spicing definitely has a little bit of that 'made by Grandma' quality to it...The undercarriage was nicely cooked, with some developed browning and a nice outer crispiness to it. The crumb was both overly chewy and dry...The poor heat distribution in the oven, coupled with the long cooking time, left a lot of uncooked dough, so the crust verged on raw in some places. The uncooked dough created the overly chewy and gummy texture while the long cook time dried out the portions of the crumb which were adequately cooked.

But it's possible the timing of Pizzablogger's visit (3:00 pm, when the restaurant was pretty empty) played a role in the oven management issues.
1035 W Patrick Street, Frederick, MD 21702; 301-846-0422; ilfornopizzeria.com

More Frederick options: Milano's Pizza (540 W. South Street Frederick, MD, 21701; 301-662-0064; milanospizzafrederick.com/) and Capone's Pizza (10 Hillcrest Drive, Frederick, MD 21703; 301-631-9400).

Where to Eat Pizza in Hagerstown and Williamsport

Tony's Pizza Time Café
On Hagerstown Eats, Anne Chovey praises the non-pizza options at this Italian spot, but she's impressed by the pizza too: "Then it is on to the pizza—so many choices. Crazy Tony's with bacon-cheese fries, Jimmy the Greek with feta cheese, spinach and artichokes and Mi Casa Su Casa with taco meat, nacho cheese and sour cream. Wow!"
10 E. Salisbury St., Williamsport, MD, 301-223-6266

Hagerstown may not be a hotbed of pizza options, but there are a few we've heard good things about, including Rocky's New York Pizza (907 S Potomac Street Ste 1, Hagerstown, MD 21740; 301-791-6810) and Tony's New York Pizza and Italian Restaurant (14224 Pennsylvania Ave, Hagerstown, MD 21742; 301-739-8669)

Where to Eat Pizza in Essex

Pizza John's
Pizza John's has been a go-to pizza joint for locals in Essex since 1966. Pizzablogger told us that it's the "best pizza, by a landslide, I have tried in Eastern Baltimore County."

The Baltimore City Paper checked it out after a major renovation:

The owners didn't mess with the giant pizza chef statue out front; he still stands, glowing light-bulb eyes and outstretched pie, as he has since the Carter administration. Service remains the same, too—order at the counter, wait for your number to pick up your food. Pizza John's makes its own dough and sauce, and the 12-inch house specialty Works pie ($11.55; $17.75 for 16-inch) came off the best. The thin, thin, thin crust was as supercrispy as flatbread and an enjoyable base for the load of pepperoni, sausage, mushrooms, green peppers, onions, and black olives that it bore. The pizza, however, tasted very low on cheese. And the sauce, instead of the usual tomato, was a ground-beef meat sauce.

113 Back River Neck Road, Essex, MD 21221; 410-687-7733; pizzajohns.com

Where else to go in Essex? Try Season's Pizza (1004 Eastern Boulevard, Essex, MD 21221; 410-780-7005; seasonspizza.com); Mustang Pizza & Subs (705 S Marlyn Avenue, Essex, MD 21221; 410-687-5070;mustangpizza.com); Bello Vitto's (6048 Rossville Boulevard, Baltimore, MD 21221; 410-780-0172)

Where to Eat Pizza in Annapolis

Squisito Pizza & Pasta

Squisito's Pizza & Pasta [Photograph: Squisito's on Facebook]

Squisito Pizza & Pasta is an ever-expanding Maryland chain that serves New York-style slices (and a crab-topped pizza.) Pizzablogger warns that quality can vary at different locations, but "when they get it right this is a pretty good NY Style pizza...Squisito tends to be a little heavy handed with the mozzarella. Ordering your pizza with light cheese strikes a much better balance between the holy trinity that is crust-sauce-cheese."
1007 A Bay Ridge Avenue, Annapolis, MD 21403; 410-990-9800; squisitopizzaandpasta.com‎

Other Annapolis pizza options include Vocelli Pizza (909 Bay Ridge Road, Annapolis, MD 21403; 410-267-0003; vocellipizza.com) and Bertucci's (2207 Forrest Drive, Annapolis MD 21401; bertuccis.com)

Where to Eat Pizza in Ocean City

Mione's Italian Restaurant & Pizzeria
When asked about Ocean City pizza, Pizzablogger answers: "maybe beach pizza is meant to be more perfunctory than noteworthy?" But he chooses Mione's (located in the Ocean City Factory Outlets) as his favorite of the Ocean City spots. Yelper Jackie M warns that the "slices are as big as your head!"
12741 Ocean Gateway # 980, Ocean City, MD 21842; 410-213-2231

J&J's Pizzeria
This West Ocean City spot has a wood-fired oven. Tripadvisor user ocandhappy recommends it: "The sauce, the cheese, the crust..they get it all right!"
12445 Ocean Gtwy # 6, Ocean City, MD 21842; 410-213-0303; ocitalianfood.com

Piezano's Pizza and Italian
Piezano's seems to be a favorite among beach visitors. Tripadvisor user Wanetadrift reports: "Pizza had a real thin tasty crust, white garlicky sauce and melted mozzarella. Very good. 8 large pieces was plenty for the 4 of us." On Citysearch, Karen G. pronounces: "This is the best pizza on the boardwalk. It is thin crusted and really good."
300 South Atlantic Avenue, Ocean City, MD 21842; 410-289-7433 ‎

A few more pizzas to check out in Ocean City: Caruso Pizza (Wicomico Street and Downtown Boardwalk, Ocean City MD 21842; 410-289-1990 ocean-city.com/caruso.htm); Pizza Tugo's (11623 Coastal Highway, Ocean City, MD; 410-524-2922‎); Lombardi's (9203 Coastal Highway, Ocean City, MD 21842; 410-524-1961; lombardisrestaurant.com‎); Dough Roller (several locations in Ocean City), and Fat Daddy's (216 South Baltimore Avenue, Ocean City, MD; 410-289-4040; www.fatdaddysocmd.com‎)

Noteworthy Pizza in the Laurel Area

Facci
Tom Sietsema of the Washington Post raved about this spot, which starts with Caputo flour and San Marzano tomatoes, then cooks the pizzas "for no more than 90 seconds in a 900-degree, wood-stoked fire. The result is crisp, yeasty and a little smoky." Sietsema liked the Quattro Stagioni, Richard Gorelick of The Baltimore Sun liked another pie topped with arugula and wild mushrooms.
7530 Montpelier Road, Laurel, MD 20723; 301-604-5555; faccirestaurant.com

Other places to get pizza around Laurel and Fulton: Lucero's Pizza (11200 Scaggsvile Road #107, Fulton, MD 20759; 301-604-7744; lucerospizza.com); Three Brothers Pizza (13600 Baltimore Avenue #210, Laurel, MD 20707; 301-317-8888;threebrotherspizza.com); Pizza Milano (9105 All Saints Road #H, Laurel, MD 20723; 301-776-6000; pizzamilano.ebizz.net)

Where to Eat Pizza in Brunswick

King's Pizza
With a population of 4,894, Brunswick is hardly the place you'd expect to find a great New York Style pizzeria, but Yelper Whitney M. says King's Pizza is the genuine article:

You wouldn't expect to find real NY-style pizza complete with garlic knots in a little railroad town in Maryland. But King's Pizza truly delivers. The real test was when we took my friend who's from NY and is something of a self-proclaimed pizza snob. She was a little skeptical, but admits that this is the real deal.

215 Knoxville Road, Brunswick, MD 21716; 301-834-9999

Other places for pizza in Brunswick include Lallos Pizza (840 Jefferson Pike, Knoxville, MD 21758; 301-969-0067) and Wing N Pizza Shack (100 Souder Road, Brunswick, MD 21716; 301-834-5555)

Where to Eat Pizza in Cumberland

Garlitz's Pizza
The western side of the Maryland is relatively bereft of quality pies, but the folks on YahooLocal like Garlitz's in Cumberland. Angel_eyes_6250 explains:

We go back often: It's a small family business that offers pizza, subs, and wings. The pizza is very good and is cut into big pieces. Always have gotten hot pizza and food each time I have ordered from them. The pizza sauce is a little sweet.

10801 Kreighbaum Road NW, MD 21524; 301-722-7733 ‎

Other places to get pies in Cumberland Fox's Pizza Den (206 Greene Street, Cumberland, MD 21502; 301-759-3697; foxspizza.com‎); Jerry's Subs & Pizza (Locations throughout Maryland jerrysusa.com‎); Carmichael's Restaurant (209 N. Mechanic Street, Cumberland, MD 21502; 301-777-2523
www.carmichaelsrestandpub.com‎); and Puccini Restaurant (12901 Ali Ghan Road Northeast, Cumberland, MD 21502 ;301-777-7822; puccinirestaurant.com‎)

Statewide Chains

Pizza at Ledo [Photograph: Shoot First, Eat Later]

Ledo Pizza
Ledo Pizza territory stretches cross the southeast, from Maryland down to Georgia and Florida. The first store opened in Adelphi, Maryland in 1955, and two thirds of Ledo branches are located in the Old Line State. Ledo serves square pizza, beloved by generations of Marylanders.

Serious Eater scatteredsong gave us a few Ledo's tips:

I have been eating Ledo's, well, since I can remember, and yes, I do find it undercooked so I always order it "extra-crispy" but even then most of the time I end up throwing it in the oven for an extra ten minutes or so and then its perfect (though I do like my pizza VERY crispy and brown). I think Ledo's can seem meh but you have to know which toppings are good. The best Ledo's has to offer, imho, is their pepperoni pizza, with thick-cut slightly-spicy greasy pepperoni with a great flavor, and I do love the flavor that Ledo's use of smoked cheese adds.

Multiple locations throughout Maryland and the southeastern United States; ledopizza.com

Other statewide chains include Jerry's Subs & Pizza, New York J&P Pizza, Vocelli Pizza, and Pizza Boli.

More, More, More!

Whew, that's what we've got, but we know it's just a drop in the bucket. Maryland experts: where do you like to eat pizza in the Old Line State? If you've got a favorite, let us know in the comments!

Previously in the United States of Pizza

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Pizza in the state of Maine can mostly be divided into three primary categories: the longstanding local state-wide chains that have been serving pizza to hungry Mainers for generations, Greek-style pizza, and lately, a flowering of upstart, ingredient-focused gourmet pizza.

In most other parts of the country, a Greek pizza might be topped with feta cheese or Kalamata olives; but in New England, the term suggests a crust baked in an oiled pan. The sauce is generally rich with oregano, and the cheese becomes molten. Many Maine purveyors of Greek pizza refer to themselves as a "House of Pizza"—almost every town in Maine has a "House of Pizza," and sometimes two.

After seventy-odd years of pizza in Maine, gourmet pizza has cropped up. The trend began with Portland's Otto, whose gourmet pies are loaded with local ingredients (sometimes in outrageous combinations.) Slowly but surely, this new pizza is sinking its cleats into the sand and expanding, not only in Portland but in the surrounding areas and soon, perhaps, the rest of Maine.

Statewide Chains

Pat's and Sam's are two statewide chains that inspire both heartfelt loyalty and fierce criticism. Some Mainers have eaten at these places their whole lives and found that nothing else compares; while others say that people who patronize these stores must only be comparing it to microwaved frozen pizza.

Pat's Pizza
Serious Eater Fleur Delabeurre told us that "Pat's Pizza is a real local hotspot, but it hardly qualifies as decent pizza. If you live in Maine, you either hate or love Pat's." Open since 1931, Pat's has thirteen branches. The menus vary, some locations offer kielbasa, eggplant, and capers as topping options.

The menus and websites aren't the only variations: TripAdvisor user Pastalover019 particularly likes the Scarborough location and notes: "Some of the other Pat's locations I have tried do not prepare their pizzas the same way."
Multiple locations throughout the state of Maine.

Sam's Italian Foods

[Video: Sam's Italian Foods]

Sam's is another statewide chain with loyal customers (and plenty of haters.) Sam's has huge sandwich menu and lots of pizza options, from breakfast pies to barbecue steak pizza (and gluten-free options for celiacs.)
Multiple locations throughout the state of Maine

Where to Eat Pizza in Portland

Otto Pizza
Otto opened up on Portland's Congress Street. in June 2010. It gained quick local notoriety with pizzas topped with white beans and roasted tomatoes and others topped with apples, bacon, and red onion. Otto now has two locations and will be opening a third soon.

Otto [Photo: Nedra Isenberg]

Steve Jermanok of Boston.com raved about Otto's in a recent review:

Walk into the small shop, not far from the Portland Museum of Art, and grab whatever pie just came out of the oven. It's all good, from the crunchy crust on the oversized slice, to the blend of mozzarella, romano, asiago, and fontina cheeses, to the unique combinations of toppings.

The mashed potato blended perfectly with the cheese, making for a creamy, harmonious taste. The pieces of bacon were real, not bacon bits, and there were also scallions to add zip.

The huge $3 slices are the focus, but custom-topped full pies are available, too.
576 Congress Street, Portland, ME 04101; 207-773-7099 or 225 Congress Street, Portland ME; 207-358-7870; ottoportland.com

Micucci's
Italian grocer and restaurant supplier Micucci's has a hidden bakery that serves some of the state's most revered slices. Finding 'The Sicilian Slab' requires a little perseverance—it's tucked in the back of the store, and often requires at least a short wait. Serious Eats overlord Ed Levine reports:

There's something amazing about foodstuffs made and sold in the back of stores, so we were predisposed to like the bread/pizza sold at a window tucked into the back of Micucci's, the go-to place for Italian groceries and foodstuffs in Portland. But we weren't prepared for how delicious and unusual both breads would turn out to be. Rick Micucci and his wife Anna run the shop that his parents opened more than fifty years ago, and recently added a bakery, serving something like Sicilian pizza. From mid-morning on, you'll find these slices hot from the oven; there's clearly olive oil added to the dough, and it's blanketed with aged mozzarella and a little bit of fresh tomato sauce.

45 India St, Portland, ME 04101; 207-775-1854

Angelone's Pizzeria

Pizza from Angelone's [Photograph: Angelone's on MySpace]

Local favorite Angelone's has several locations throughout the Portland area. The dimly lit restaurant has an extremely pizza-centric menu; no subs or pasta here. The lunch reviewer for mainetoday.com wrote:

The large [pizza] passed an important litmus test I have...the mushrooms were fresh...The crust on both was wonderfully crisp on the outside and doughy on the inside and not too thick...The sauce was tangy and tasty as well. Angelone's seems like a throwback with its simplicity. And it is. The Angelone family opened Portland's first pizza place on Veranda Street in 1947. This was a time when few American's knew exactly what pizza was, or even how to pronounce it.

788 Washington Avenue, Portland, ME 04103; 207-775-3114, 768 Main Street, Westbook, ME 04092; 207-854-9122, Broadway Street, South Portland, ME 04106; 207- 799-1551

Ricetta's Brick Oven Pizza
Ricetta's claims they've won the Sunday Telegram Readers Poll's "Best Pizza in Maine" title in the every year since 1990. Serious Eater Fleur Delabeurre says "the wood-fired pizza they serve up is phenomenal," though Serious Eater kmgagne disagrees, saying "Ricetta's crust always sogs out." The lunch buffet is popular, and dessert pizzas are available in addition to savory wood-fired pizza choices including a pepperoni, fried eggplant, and hot cherry pepper pie, and another topped with homemade hot sausage, peppers and onions.
29 Western Ave, South Portland, ME 04106; 207-775-7400; 240 US Route 1, Falmouth, ME 04105; 207-781-3100, and 67 Portland Road, Kennebunk, ME 04043; 207- 985-9855; ricettas.com

Bonobo Wood Fired Pizza

Bonobo Wood Fired Pizza [Photograph: :::fieldswithoutfences:::]

Bonobo may have the most adventurous toppings of the new Portland pizzerias. N.L. English of The Portland Press Herald recently enjoyed a few of the pies:

One night's special ($14), with pulled, barbecued pork and cheddar, delivers its unique mix of smoke and salt with every bite. The delectable Verde ($15) offers pesto, spinach, tender leeks and roasted onions, and little white pools of creamy ricotta set on top of firm, chewy crust...The Marley ($16) grooves along with Jamaican jerk chicken, sausage, roasted red peppers and onions, sauce and cheddar.

English writes that Bonobo's pizza is "thin-crusted and covered with good ingredients. If there was just a little less of those ingredients on top of the pies, I'd be happier."
46 Pine St, Portland, ME 04102; 207-347-8267; bonobopizza.com

Portland has more pizza options, too. A few places on our radar include Bill's Pizza (177 Commercial Street, Portland, ME 04101; 207-774-6166); Amato's Sandwich Shops (multiple locations); Portland Pie Co. (multiple locations); Flatbread Company (72 Commercial St #5, Portland, ME 04101; 207-772-8777); Howie's Pub (501 Washington Avenue, Portland, ME 04103; 207-347-7107)

Where to Eat Pizza in Biddeford, Saco, and Freeport

Pizza By Alex
For over 50 years Pizza By Alex has been a Biddeford local favorite. No slices are served, but the pies are just slightly larger than a individual serving. The cheese blend includes some cheddar in the mix. Many of Alex's customers are lifelong— one Yahoolocal community member, Rock, says he's had Pizza by Alex pies "overnighted to Texas for special occasions."

[Photograph: Pizza by Alex on Facebook]

Rock's not the only fan. TripAdvisor user Thajellybean writes:

I have been enjoying Pizza by Alex since I was a toddler, [it's] my mother's favorite and has been since before I was born and now I bring my daughter as it's her favorite, too! Friends and family that have moved away always say how much they miss this pizza and are sure to pick one up when in town! It's not only the best pizza but a tradition for anyone who has grown up around here!!

93 Alfred Street, Biddeford, ME 04005; 207-283-0002

Siano's
Siano's in Freeport and Portland garners some praise from pizza fans. Amber Olesen of The Portland Press Herald wrote that she was: "delighted with the quality sauce and crispy, wood-oven baked crust" at the Old Port location.

[Video: Siano's Brick Oven Pizza]

140 Main Street, Freeport, ME 04032; 207-865-9665

Serious Eater kmgagne also recommends the Greek pizza at Para's Pizza (locations in Saco, Sanford, Wells, and York.)

Where to Eat Pizza in Brunswick, Bath, and Falmouth

Falmouth House of Pizza
The Falmouth House Of Pizza is a family-friendly restaurant that serves Greek-style pizza (and tasty salads). Tripadvisor user Wasras says that the Falmouth House of Pizza "tends to be busy and noisy in the evening, so no one notices my kids being busy and noisy." Another Tripadvisor user, Mainescape, agrees: "There's nothing fancy here, just your local, hometown pizza place...While it's clean, and the owners are friendly, the focus is on quantity, not quality. When the kids are hungry and fussy, this is where you want to head...Try their BBQ/Onion pizza—it's excellent!"
251 US Route 1, Falmouth, ME 04105; 207-781-5251; falmouthhouseofpizza.com

Flipside Pizza
Flipside is part of the new class of gourmet pizzerias, serving pies topped with a wide variety of locally-sourced toppings including sweet potatoes, kale, beets, butternut squash, fresh clams, and nitrate-free maple-cured bacon. The staff of The Portland Press Herald praised the basil ricotta pizza, and one topped with buttercup squash, fennel ,and roast tomato pesto. Chowhound user the_MU gave the crust high marks:

The crust was crisp, thinnish, but sturdy enough to hold up the judiciously applied toppings. The one criticism I might have is that the combinations each seemed to have one more ingredient than they needed. In mine, the radicchio kind of got lost, and was a very subtle background to the gamy cured sausage. I also would've liked slightly more sauce, but that might've compromised the really excellent texture and structure of the pie.

Flipside's owners also own a Mexican restaurant in Brunswick that features local, organic ingredients.
111 Maine Street, Brunswick, ME 04011; 207-383-9448

Where to Eat Pizza in Lewiston

Luiggi's Pizzeria
Luiggi's Pizzeria has been serving ham-topped pizzas to the town of Lewiston for almost 60 years. Yelper Paul S. says "Their pizzas are thin crust and very good. The one wrinkle is that all pizzas come with ham on them unless you ask for it to be omitted."
63 Sabattus Street, Lewiston, ME 04240; 207-782-0701; luiggispizzeria.com

Where to Eat Pizza in Augusta

Rooster's Coal Fired Pizza and Tap House
Rooster's claims have the first coal-burning restaurant oven in Maine, and advertises their use of San Marzano tomatoes and Grande cheese. Chowhounder Tamerlanenj wrote a pretty positive report:

The crust texture is great, with the classic spots of char you'd expect from a coal burner, and that almost physically impossible pliable crispness you always hope for from a nice hot oven. Not much in the way of tip sag. Not too thick, not too thin. I'd say it compares favorably on crust texture to places like Grimaldis, Totonnos, or Lombardis. In fact, this is better crust than I had at my last (abysmal) trip to Patsy's in East Harlem. That being said, the flavor is not all there. Everything, from the crust, to the sauce, to the cheese, just tasted underseasoned.

[Photograph: Rooster's Coal Oven Pizza on Facebook]

Another Chowhounder, HDinCentralME, agreed: "surprisingly good crust, unsurprisingly bland cheese/sauce."
110 Community Drive, Augusta, ME 04330; 207-662-2625, roosters.com

Where to Eat Pizza in Bangor, Bar Harbor, and Ellsworth

Spanky's Pizza
Maine's third most populous city is almost a pizza wasteland. Since the closing of the Bangor House of Pizza late last year, locals have relied on national chains and a couple of privately owned pizza shops. Spanky's Pizza on Walter Street is one of the last bastions of hope for a credible pie in northeastern Maine. Yahoolocal userSamantha writes:

I've been getting Spanky's Pizza since I can remember, way back when my parents would bring it home for dinner. Now I bring it home for my family, and my own daughter (and husband!) love it just as much!...Great food, awesome prices and, of course, owned and operated by LOCAL PEOPLE!

4 Walter Street, Bangor, ME 04401; 207-941-8626 ‎

Geddy's Pub
Geddy's in Bar Harbor serves mostly seafood-focused dishes, but three pages into the menu you can find 12-inch pizzas, including a chorizo, pepper, and onion pie and the "Lobsta Newburg" topped with lobster meat, mushrooms, scallions, and cheese. Yelper Matt R. warns: "It looks like the most ridiculous tourist trap in the world, totally cheese ball. But much to my shock, they have great food...The pizza here is incredible. Very good crispy crust."
19 Main Street, Bar Harbor, ME 04609; 207-288-5077; geddys.com

Finelli New York Pizzeria
Chowhounder Passadumkeg says Finelli's is "maybe the best NY style pizza in the state". In 2005, The Bangor Daily News crowned Finelli's the best pizza in Downeast Maine by an almost a 3-to-1 margin.
12 Downeast Highway, Ellsworth, ME 04605; 207-664-0230; finellipizzeria.com

Add Your Favorites!

As usual, this guide is just a start. Slice'rs, help us out: where else can you get a good piece of pizza in the Pine Tree State? Let us know in the comments.

Previously in the United States of Pizza

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There's almost too much delicious food in the state of Louisiana, from boudin to beignets, muffalettas to meat pies, jambalaya to gumbo, po' boys to pralines, and seafood galore. But if pizza's what you want, you'll find quite a few good—even great—options in this guide. Looking for alligator pizza? A crawfish-topped pie? Head this way...

Of course, we'd love to add your suggestions to the list. If we missed your favorite Louisiana pizza, let us know all about it in the comments!

A Margherita worth waiting for. [Pizza Delicious on Facebook]

Where to Eat Pizza in New Orleans

Clearly, some of the most exciting cooking in America comes out of New Orleans, and this applies to pizza as well.

Pizza Delicious
When we asked locals about pizza in New Orleans, the name that kept coming up was Pizza Delicious, which has struck foodie gold with the combination of quality pies and self-imposed scarcity. Like many top spots, their opening hours extend just until they run out of dough. In the case of Pizza Delicious, the scarcity is even more pronounced: they operate only on Sunday evenings, making about 100 pies each week. The story behind the place? Two New Yorkers, co-owners Michael Friedman and Greg Augarten, were dissatisfied with their local pizza options, and they took matters into their own hands. Before settling at Delicious, a commercial kitchen that local chef Anne Churchill is operating as an incubator for small businesses, the duo and some of their college pals would set up wherever they could, announcing their menu and the secret location over the internet. The menu is posted on their blog, and patrons phone in orders. Because of the limited oven space, the wait for a pie can be two to three hours, but customers don't seem to mind.
3334 N. Rampart Street, New Orleans LA 70117; 504-676-8482
pizzadelicious.blogspot.com/

[Photograph: Meredith Smith]

Domenica
Brett Anderson of the Times Picayune reports that the pizza scene in New Orleans is booming . He thinks the best pie of all, though, is at John Besh's Domenica:

The pizza is particularly revelatory. Cooked in the intense dry heat of a wood-fired oven, the pies arrive with blistered surfaces and golden bottoms, their crusts toeing the line between a cracker's crispness and the pliancy of good bread. The prosciutto lain with arugula over the top of one pie—not to mention the speck that conspired with gorgonzola to bring intensity to another—demonstrated broader applications for the contents of the salumi case. Every pizza I tried—and I tried them all—carried reminders of hard-truths lost in the insipidity of America's mass pizza culture. The two most recurring: the fact that tomato sauce can taste like the product of a garden and mozzarella, which covers several Domenica pies in liquidy, snow-white pools, can taste like a dairy product.

123 Baronne Street, New Orleans, LA 70112; 504-648-6020
domenicarestaurant.com

[Photograph: Meredith Smith]

Mondo
Our roving reporter Meredith Smith visited Mondo for a Bacon, Egg, Potato, Ricotta brunch pizza. Here are her thoughts:

The olive oil crust had a slight sourness and a balanced saltiness with a good chew and elasticity. It was doughier and softer than Domenica's, never getting crackery, but blistered all the same. A fine grind cornmeal dusted the bottom. The ingredients were exceptional. A base of super thin mandolin-sliced Yukon golds adhered perfectly to the pizza. It was hard to tell where the potato ended. Possible that the starch from them helped keep all the ingredients bound to the crust because nothing slid off- except for the occasional chunk of slab bacon. And omg! what bacon! It was Nueskes from Wisconsin and it was phenomenal: glistening, smoky, thick lardons of porky goodness. Ricotta filled the creases between the potato and pork. And the egg was cooked perfectly. It hit that balance between slightly runny and gelled.

900 Harrison Avenue, New Orleans, LA 70124; 504-224-2633; mondoneworleans.com

[Photograph: Meredith Smith]

Slice
We'd heard good things about Slice, another popular New Orleans pizzeria, so we sent Meredith Smith to investigate. Here's her (mixed) evaluation:

The cheese [slice] and proscuitto, gorgonzola, and arugula were the best, hands down. The special and the shrimp & andouille were way too overloaded with toppings for me—I'm talking 3/4" deep in the thin spots. In the case of the "special" [pepperoni, sausage, meatball, onion, mushroom, peppers, green and kalamata olive, and extra cheese], the onions and peppers were more raw than cooked. They never had a chance of cooking through in that mound of vegetables. The dough stayed wet and buckled under the weight. The "fresh" [pie, topped with house-made fresh Mozzarella, tomato, fresh basil, extra virgin olive oil, and a dash of red pepper] had mealy tomatoes which was too bad since they were big, thick slices prominently lined up on the slice. The cheese pizza was decent, but would have been better served with slightly less cheese. The proscuitto, gorgonzola, arugula pie was great, though. The proportions were perfect. The crust on all the pies was thin and dense; crackery like those thin, rod breadsticks around the rim of most of the slices. When the pizzas came out with a thicker edge, the dough had a fluffy, bread-y interior. The bottom of the pizzas sport a coarse cornmeal that was most likely meant to reinforce the dough to hold all those toppings, but I felt a finer grind would have been less distracting. The sauce had a slightly cooked taste, but didn't get into tinny territory. It could use more salt. The cheese to sauce ratio was good overall, but both ingredients got lost on the heavily topped pizzas.

Two years ago, Slice'r Sean Taylor dined at Slice during his annual heroic attempt to have a slice a day during National Pizza Month. Here's his video report:

1513 Saint Charles Avenue, New Orleans, LA 70130; 504-525-7437 ‎
slicepizzeria.com

Other spots we've heard good things about include Cafe Nino (1510 S. Carrollton Avenue) and Theo's Pizza, which was named the winner of Gambit's 2010 New Orleans best pizza title. (4024 Canal Street and 4218 Magazine Street.)

Where to Eat Pizza in Metairie

Brooklyn Pizzeria
After being devastated by Katrina, Brooklyn Pizzeria is up and running again. Urbanspoon user Sarah says it's a winner: "I'm a Yankee, and when I moved to New Orleans, the one thing I couldn't find was GOOD pizza. Then, I found it...Brooklyn Pizza is absolutely amazing and even tops some of my favorite places back home. If you haven't eaten here yet, you're missing out and should go there immediately!"

Napoleon, the restaurant reviewer for WWLTV also offers a recommendation:

Brooklyn Pizzeria is there to serve anyone who has been searching for a local pizza parlor that can answer the craving for a New York style pie. The key is the crust. It stays soft and is foldable, and there is a bubbly lip ringing the outer crust, or what some people call "hole structure." The cheese is applied evenly but not so thick that it overwhelms the crust. This is not a gourmet-style pizza restaurant, and it is definitely not out to come up with some new flavor sensation. So it follows that the selection of toppings are quite ordinary. This is fine with me, since my feeling is less is more when the pizza is fundamentally as good as this.

4301 Veterans Boulevard, Metairie, La. 70006; 504-833-1288
eatbrooklyn.net

Where to Eat Pizza in Covington

Pizza Man
Serious Eater Olddad wrote to recommend this spot: "Pizza Man in Covington is the best pizza I've eaten in this area. Good pizza is hard to find down here."

WWLTV's Napoleon agrees:

The eponymous Pizza Man here is Paul Schrems, and over the past 30 years he's earned a reputation as one of the top pizza makers around these parts. His style is somewhere between the thin-crust New York pizza and the more doughy, locally-dominant style, and it tastes just about right. This base is crisp yet substantial, and it has good character throughout. The plain old cheese or pepperoni are a purist's pleasure, but zero-in on one of the named pies from some time-honed specialties. The "WOW" pizza has crabmeat embedded in a blend of cheeses with artichokes and a dressing of olive oil instead of tomato sauce. I also recommend a pizza called "the Board," which loads up the fresh spinach and adds mushrooms, spicy capicola ham and chunks of feta.

1248 North Collins Boulevard, Covington, LA 70433; 985-892-9874

Where to Eat Pizza in Shreveport

Johnny's Pizza House
Several Serious Eats community members suggested Johnny's, which is the largest locally-owned chain in northern Louisiana. Serious Eater Mike M. of Bossier City fills us in:

The sauce has just the right amount of zing and snap to it. The crust is by far our favorite. The toppings always seem fresh and good. Their best-known pizza (sold regularly) is the Sweep the Kitchen [topped with pepperoni, mushrooms, ham, black olives, onions, sausage, anchovies, ground beef, green peppers and jalapenos.] However, the pizza that gets a ton of raves is a pizza that is only sold certain times of the year. It is the Cajun Pizza, formerly called the "Sweep the Swamp." It has crawfish/crayfish, shrimp, Andouille sausage, jalapeños, among other things.

210 E. Preston Avenue, Shreveport, LA 71105; 318-868-4471 (and many other locations near Shreveport and Monroe)
johnnys-pizza.com

[Photograph: Pie Works Pizza by Design on Facebook]

Pie Works Pizza by Design
Johnny's is not the only option, though. Serious Eater Hailey Teal writes: "Johnny's is always good, but for GREAT pizza, I always head to a PieWorks in the Bossier area." In a recent interview, owner Marc Able explained that the Louisiana branches of this chain top pizzas with about 20 pounds of alligator meat every two weeks, but that crawfish is even more popular.
1023 Provenance Place Boulevard, Shreveport, LA 71106; 318-688-3535, and several other locations
pieworks.com

Where to Eat Pizza in Baton Rouge

Bella Pizzeria
Cynthia Campbell at the The Advocate recently raved about this pizzeria:

It's well worth a visit just to sample some of the finest pizzas and calzones that we've sampled in the United States. The pizzas and calzones are made as you order and take about 15 to 20 minutes to bake...We tried the large, 16-inch Baton Rouge ($16) pizza created with loads of melted mozzarella cheese topped with a mild Italian sausage, sweet roasted yellow peppers, roasted garlic and a sprinkling of red pepper flakes. This pizza is spicy, but not overly peppery hot. On a second visit our guests ordered Bella's 16-inch Famous White Pie pizza ($16.50) Almost delicate, this elegant pizza was topped with slightly sweet, almost foamy ricotta cheese, fresh spinach, thin slices of sweet yellow pepper, thin slices of sautéed mushrooms and was accented with a generous amount of fragrant rosemary.

11826 Coursey Boulevard, Baton Rouge, LA 70816; 225-292-3552

[Photograph: Jennifer Woodard Maderazo on the I Love Fleur de Lis Pizza Facebook page]

Fleur de Lis Restaurant
Fleur de Lis started out as a cocktail lounge, until the current manager's grandmother started serving rectangular-shaped slices of pizza to their customers. According to Serious Eater Miles Green, "They only sell pizza, drinks and pickled eggs. The pizza is rectangular and packed with flavor. I usually get the "Round the World" flavor [topped with anchovy, sausage, mushrooms, pepperoni, salami, and onions.] Delicious."
5655 Government Street, Baton Rouge, LA 70806; 225-924-2904
fleurdelispizza.com

Louis DeAngelo's Pizzeria
Louis DeAngelo Jr. of New Jersey has made his mark on pizza in Louisiana by starting this chain in 1991.
7550 Bluebonnet Boulevard (Bluebonnet Village Center) Baton Rouge, LA 70810; 225-761-4465 and six other locations; louisdeangelos.com

Pastime Restaurant
Serious Eater Remander recommended Pastime, an "old-school LSU hangout" with good pizza. The most popular topping? Boudin.
252 South Boulevard Baton Rouge, LA 70802; 225-343-5490; pastimerestaurant.com

Where to Eat Pizza in Lafayette

Deano's Pizza
Deano's has served "Italian food with a Cajun flair" for almost 40 years. While I tend to be leery of "specialty pies" with clever names, even I am tempted by The Cajun Executioner (topped with pepperoni, hot sausage, spicy shrimp, fresh onions, bell peppers and jalapenos), the Cajun Canaille (with shrimp, Louisiana smoked sausage, and jalapenos) and the Marie LeVeaux (with blue point crabs, mushrooms and onions). Yelper Chris W. reports that the Ragin Cajun pizza is served with an edible University of Louisiana at Lafayette logo. While not everyone loves the kitchen-sink approach to pizza topping, Deano's has some fans.
305 Bertrand Drive Lafayette, Louisiana 70506; 337-233-5446; deanospizza.com

Where to Eat Pizza in Houma

Pepper's Pizzeria
When USA Today gathered information on great pizza in every state, they asked Susan Ford, publisher of Louisiana Cookin' for her favorite. Here's her intel:

You know you're in South Louisiana when your pizza joint offers muffaletta pizza, jambalaya pizza with Cajun smoked sausage, a calzone called the "Inferno" because of the extra hot sauce, and beignets on the dessert menu. Specifically, you're at Pepper's Pizzeria in Houma, about an hour south of New Orleans.

541 Corporate Drive, Houma, LA 70364.; 985-872-0006;
pepperspizzeria.com

Plus All Your Favorites!

This guide is just a start. Slice'rs, help us out: where are the best pizzas you've ever tried in the state of Louisiana?

Previously in the United States of Pizza

Kentucky »
Kansas »
Iowa »
Indiana »
Illinois (Beyond Chicago Edition) »
Illinois (Chicago Edition) »
Idaho »
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Florida »
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Colorado »
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The Bluegrass State may be better known for the Colonel's fried chicken (or burgoo, mutton barbecue , and the hot brown sandwich), but it has plenty of good pizza to offer. Louisville has a number of celebrated pizzerias, but some of the best pies can be found at restaurants that don't specialize in pizza. Outside of Louisville, you can find VPN-certified pies as well as a pizzeria that caters mostly to rock-climbers. And things are getting better and better: local pizza fans are fired up about new wood- and coal- fired options coming to Louisville soon.

Of course, these are just a few places we've heard good things about. Got a recommendation for great Kentucky pizza? Help us out and put it in the comments.

Where to Eat Pizza in Louisville

Impellizeri's
Serious Eater kirkharrod calls Impellizzeri's is "the best in Kentucky." Owner Benny Impellizeri has been making pizzas in Louisville for over 40 years and has amassed a loyal following. He makes his pizzas with two layers of toppings and two layers of cheese in what he calls "Louisville Style Pizza".

Doug and Lynda from OurSerendip provide a more detailed description of Impellizeri's pepperoni pie:

The crust, though very thin, was soft and quite pliable, almost foldable like a New York-style pizza...It was also pleasantly chewy, yeasty with a caramelized aftertaste that a good pizza crust should have. The sauce was more like tomato paste, rather than the watery sauce you get most places, with a full-bodied, herby spiciness that will, without question please discriminating adult palates, but isn't quite sweet enough, I am afraid, for most kids. Paper-thin slices of pepperoni sit upon a thick layer of cheese. Unlike a lot places, these pepperoni had not curled up into little bowls that filled with grease...This was an almost grease-free pizza, which is very unusual for a pepperoni pie. As they took the pizza out of the oven, it had received an ample dusting of Parmesan cheese and herbs and was rushed steaming to our table.

1381 Bardstown Road, Louisville, KY 40204; 502-454-2711; 4933 Brownsboro Road, Louisville, KY 40222; 502-425-9080; 110 W Main Street, Louisville, KY 40202; 502-589-4900; impellizzeris.com

Tony BoomBozz

Pizza at Tony BoomBozz. [Photograph: Aaron Landry]

Tony Palombino has been making pizzas around the country since the early 90's, and he returned to Louisville in 1998 after pizza-making success in Kansas City and Cincinnati. The specialty at BoomBozz (Italian slang for "wild, crazy and fun") is a gourmet, nearly California-style pie, such as the Pollotate, topped with marinated chicken, roasted potatoes, Asiago, and red onions and the Portobello Bello, topped with sliced portobello mushrooms, roasted red peppers, fresh spinach, mozzarella, Asiago, and Fontina. But that doesn't mean that the pizzas as BoomBozz totally ignore tradition. Louisville food critic Robin Garr wrote:

They've recently been advertising a "Neapolitan Pizza" option with an "Italian-style thin crust." I rushed out for lunch and picked up a "Nonna" model, a generous medium pie topped with Italian sausage, prosciutto, red onions, fresh mozzarella, Asiago and Romano cheeses and Boombozz's pomodoro (tomato) sauce. Sure enough, it came close to the Neapolitan mark, particularly in the thin, cracker-like crust and judicious rations of textured, flavorful tomato sauce, toppings and cheese. The Asiago and Romano cheeses add a level of dairy earthiness that those accustomed to mild cheeses might find challenging, but this turophile loved* it.

Aaron Landry was quite impressed by BoomBozz's feta and artichoke pizza:

There was a perfection to its roundness and thickness to its crust that was pretty surprising. Even the evenness of the ingredients seemed calculated and the slices seemed to be cut perfectly. Despite it being served on a piece of corrugate, BoomBozz was the best pizza I had had in Louisville so far. A fantastic balance of ingredients and flavors. Great crust too.

3400 Frankfort Avenue, Louisville, KY 40206; 502-896-9090; and Westport Road at Herr Lane; 502-394-0000
boombozz.com
1448 Bardstown Road, Louisville, KY 40204; 502-458-8889; and 12613 Taylorsville Road; Louisville, KY 40299; 502-261-0222
boombozztaphouse.com

Papalino's NY Pizzeria
Papalino's recently won the Slice of the Highlands competition, taking home both the critic's choice and people's choice awards. Chef/owners Allan Rosenberg and John Browne opened this restaurant earlier this year, focusing on quality ingredients. Robin Garr of Louisville Hot Bytes describes the pizza:

Papalinos builds a big, basic pie—Rosenberg's 18-incher, hand-formed and close to the diameter of an irregularly shaped manhole cover, starts with a thin crust (they use the same flour as Louisville's Blue Dog Bakery, he boasts). It's topped with discreet, balanced portions of whole-milk mozzarella, sauce of Italian plum tomatoes, earthy grated Pecorino Romano cheese and dashes of oregano and snipped basil leaves...Thin, crisp, bread-like crust gains a light smoky char from high heat.

Special toppings sometimes include duck breast, smoky house-cured bacon, and spinach sauteed with garlic. The secret's out, though: lines form well into the early hours of morning.
947-949 Baxter Avenue; Louisville, KY 40204; 502-749-8525; papalinosnypizzeria.com

Clifton's Pizza
The building housing Clifton's Pizza used to be a hardware store, until Mark Langley converted the space to a pizzeria in 1990. Serious Eats community member Lhjone03 calls Clifton's "another great Louisville choice." Here's more from Louisville Hot Bytes writer Robin Garr:

Clifton's pizzas come on a thin but sturdy cracker-like crust and are piled generously high with topping ingredients; our 10-inch sausage, onion and green-pepper pie had to be at least an inch thick at the middle, most of it tangy tomato sauce, silken melted cheese and quality topping ingredients. The decor is funky and fun, more like a much-cleaned-up '60s hippie's pad with its old photos, pictures of Elvis, remarkable collection of clocks, Italian flags pinned to the ceiling and, in the front room, a continually-under-construction mural of a vaguely European village in a faraway kingdom with a name like Psychedelia.

Live music also draws crowds; there are performances most nights of the week.
2230 Frankfort Avenue, Louisville KY; 502-893-3730; cliftonspizza.com

Sausage Pizza at Spinelli's. [Photograph: kathyvr on Flickr]

Spinelli's Pizza
Opinions are divided on Spinelli's. Some say that the only virtue to this pizzeria is that it has late night delivery until 4:30 a.m. Others are more generous. Urbanspoon user Frank writes:

I love the food here. I'm from the East Coast and this is as good as it gets with their hand tossed dough and the best pizza sauce. The service and attitude was authentic as well...Lol! You got to love the East Coast-style service: 'Here's your pizza now beat it!'

Though some think that the pizza is inconsistent, the convertible car turned into a booth for seating may justify a visit.
Highlands, 614 Baxter Avenue, Louisville, KY 40204; 502-568-5665
East End, 2905 Goose Creek Road, Louisville, KY; 40241; 502-632-2832
spinellispizza.com

Luigi's Pizzeria
Serious Eater SFink recommends Luigi's pizza on Main Street in downtown Louisville: "Down the block from the Slugger Museum—baseball and pizza a great combination!" Yelper Ed H. agrees:

This is probably the best pizza in Louisville if you like it NY-style and by-the-slice. Their veggie pizza features lots of garlic, fresh tomatoes, and spinach, but the plain cheese pizza is still worthwhile. I wonder whether they make their own sausage because the pepperoni and sausage pizza is something to experience too. The sausage is sweet with a slight hint of spice.

702 W. Main Street, Louisville, KY 40202; 502-589-0005

Pepperoni Pizza at Wick's Pizza Parlor [Photograph: Aaron Landry]

Wick's Pizza Parlor
Meredith and Michael Wickliffe started this local favorite in 1991 and have expanded to four locations. They're known for "The Big Wick", which is a huge (ten pound!) pizza topped with pepperoni, sausage, ground beef, tomatoes, onions, olives, mushrooms, and green peppers. If you're not ready for 10 pounds of pizza, there are plenty of other options, including Mexican pizza with chorizo, a bacon and ranch dressing pie (don't knock it till you've tried it), and a Philly cheesesteak pizza. Yelp user Mary R. declares:

Wick's is, hands down, my favorite pizza in the world. Yes, folks, I have lived in Chicago. I have lived in New York. I will take Wick's. I have brought New Yorkers to their knees with the Big Wick. A friend in Florida has called and begged to have them FedEx it to her. And every time I'm home, it's the last place I eat so that I can stuff the foil-wrapped leftovers in my bag for the long plane trip home.

975 Baxter Ave, Louisville, KY 40204; 502-327-9425; wickspizza.com

The oven at Mozz. [Photograph: Mozz Mozzarella Bar]

Mozz Mozzarella Bar and Caffe Classico
Some of the best pizza in Louisville may be coming from places that aren't, strictly speaking, pizzerias. Robin Garr of Louisville Hot Bytes suggests that while the new Mozz may take some time to warm up, "The pizza (part of a more extensive menu) at Caffe Classico is closer to pizzas I've enjoyed in Italy than any other in Louisville." The chefs at Mozz make fresh mozzarella every hour, and the restaurateurs source their ingredients from local farmers.
Mozz: 445 East Market Street, Louisville, KY 40202; 502-690-MOZZ; mozzlouisville.com
Caffe Classico: 2144 Frankfort Avenue, Louisville, KY 40206; 502-895-0076; caffe-classico.com

Jake's Mr. G's Lounge
Serious Eater lhjone03 writes: "Mr. G's is a hole-in-the-wall, but by far the best thick crust and cheesy pizza ever." Drinks are cheap and there's karaoke, too.
10432 Shelbyville Road, Louisville, KY 40223; 502-244-0165

Bearno's
This local chain, founded in 1977, has expanded throughout Kentucky and southern Indiana. Square cut, thin-crusted pizzas are piled with toppings (though some complain the crust can't stand up to the weight of the toppings.) Local beers on tap.
1318 Bardstown Road, Louisville, KY 40204; 502-456-4556 and several other locations. bearnos.mealamigo.com

Iroquois Pizza
Marty Rosen from The Courier-Journal writes that "this downscale, casual eatery, with its vinyl tile floors, plastic-covered red and white tablecloths, and kid-friendly feel, is about as cheerful as can be...the pizzas, pastas and sandwiches taste even better than memories of the good old days...[Mike Egnew takes pizzas from the oven] when dark, dramatic char marks have freckled the surface and crisped the edge." The thin crust is paper-thin and sliced tavern-style.
6614 Manslick Road, Louisville, KY 40214; 502-363-3211

Coal's Artisan Pizza and Other Spots on the Horizon
If you talk to local observers of Louisville's food scene, one of the most exciting developments has been the impending opening of two new pizzerias in St. Matthews. Steve Coomes of InsiderLouisville writes that Tony Palombino of Boombozz may soon be opening a restaurant with a wood-fired oven.

Installing the oven at Coal's. [Video: Maddyg0425]

A coal-fired oven is being installed at Coal's Artisan Pizza, which may open as soon as January. Like the restaurant, their website is under construction, but you can check their Facebook page for updates. In the meantime, you can watch the oven video above.
3724 Frankfort Avenue, Louisville, KY, 40247
coalsartisanpizza.com

For more adventures in Louisville pizza, check out Aaron Landry's blog, where he recounts his Louisville pizza tour.

Where to Eat Pizza in Lexington

Pizza at Smashing Tomato. [Photograph: Smashing Tomato]

Smashing Tomato
Smashing Tomato has the distinction of being the only VPN-certified pizzeria in Kentucky. The "smashed" pizzas feature a spicy Arrabiata sauce. Wendy Miller of Kentucky.com writes that the "thin crust is tender and supple, a little chewy yet slightly crisp," and the sauce "does the dance that tomatoes, garlic, onions and herbs were born to do."
3801 Mall Road, Lexington, KY 40503; 859-273-0184; and 2200 War Admiral Way, Lexington, KY 40509; 859-264-1500; smashingtomato.com

Joe Bologna's pepperoni and sausage pizza. [Photograph: ekockritz on Flickr]

Joe Bologna's
Serious Eater PuckOTG22 recommended Joe Bologna's pizza to us—he's also a big fan of their breadsticks. This pizzeria is housed in a building near the University of Kentucky that started out as a Presbyterian church and was later converted into a synagogue. Yelper Adam A. writes that the toppings are the highlight of Joe Bologna's pies: "the sausage is ample and succulent, the veggies always fresh and cooked perfectly."
117 West Maxwell Street, Lexington, KY 40508; 859-252-4933
joebolognas.com

Pazzo's Pizza Pub
Serious Eater BigWillUK told us that Pazzo's is tough to beat in Lexington. This beercentric spot won WKYT's 2009 Best Pizza in Kentucky contest.
385 S. Limestone Street, Lexington, KY 40508; 859-255-5125.
pazzospizzapub.com

The Grey Goose
Serious Eater Ali pointed us toward The Grey Goose, which she says "has great pizza if you like a thin crust. I tend to get their white pizzas, which are usually the pizza special. All the pizzas on the menu are tomato-based. And while its beer selection can't rival Pazzo's, the Grey Goose does have Kentucky Ale and Kentucky Bourbon Barrel Ale on tap."
170 Jefferson Street, Lexington, KY 40508; 859-233-1500

Deluxe pizza at Sutton's. [Photograph: Sutton's Restaurant]

Sutton's Restaurant
BigWillUK also recommended Sutton's. Toppings include spicy home-made sausage. Wendy Miller of Kentucky.com praised Sutton's pies, writing: "the supple crust with its glaze of marinara sauce and the slightly crisp edges makes for a heavenly rendition of one of America's favorite foods."
110 N. Locust Hill Drive, Lexington, KY 40509; 859-268-2068
suttonsrestaurant.com

Sir Pizza BBQ sauce, mushroom, and extra cheese pizza. [Photograph: NickWeiler on Flickr]

Sir Pizza of Kentucky
Sir Pizza has the distinction of being the oldest pizza restaurant chain in Lexington, serving Central Kentucky since 1963. According to Nick Weiler, "the BBQ pizza is the bomb diggity, try it some time." The pizzas are thin-crusted, tavern-cut, and loaded with cheese.
8 locations in and around Lexington; sirpizzaky.com

Where to Eat Pizza in Bowling Green

The Brickyard Cafe
When Serious Eater DoubleA, isn't making pizza at home, he enjoys the pies at The Brickyard Cafe. "Some may call them 'artisan,'" he writes, but "I just call them really good." The namesake pie includes Gorgonzola, tomatoes, mushrooms, and prosciutto, and you can also order pizza topped with shrimp or mussels.
1026 Chestnut Street, Bowling Green, KY 42101; 270-843-6431; and 205 W. Cedar St., Franklin, KY; 270-586-9080; brickyardcafe.net

The Bistro
Serious Eater Double A also likes The Bistro, calling their stuffed Chicago-style "fantastic". Yelper Kelly W. says the pizza: "was like this strange deep dish/thin crust mutant that made my stomach sing with glee."
1129 College Street, Bowling Green, KY 42101; 270-781-9646
thebistrobg.com

Where to Eat Pizza in Richmond

Apollo Pizza
Several Serious Eaters recommended that we check out Apollo Pizza in Richmond. SE'r Leo1881 said: "We had them deliver to our hotel when passing though town...it was amazing! We went totally nontraditional and got the bacon cheeseburger pizza and ultimate sub. Both were so good...definitely not healthy, but very tasty." There's also a blue bacon cheeseburger pie with blue cheese.
228 South 2nd Street,Richmond, KY 40475-2102; 859-623-0330; apollopizzamenu.com

Where to Eat Pizza in Berea

Papaleno's Restaurant
Puck OTG22 recommends Papaleno's in Berea: "A must try." It's close to the Berea college campus, and a student favorite (though some complain it's gone downhill.)
108 Center Street, Berea, KY 40403; 859-986-4497

Where to Eat Pizza After Rock Climbing in Slade

Miguel's Pizza & Rock Climbing Shop
Serious Eater Devil Ant Hatfield brought rock climber's hangout Miguel's Pizza to our attention:

Miguel's is one of America's great places. Nestled among the rocks and arches of Red River Gorge, it offers climbers and hikers a much-needed haven from the elements. Good pies, convivial atmosphere, and an wide variety of rappelling and climbing gear.

Miguel's Pizza at Red River Gorge. [Video: Miguel's Pizza and Rock Climbing Shop]

Owner Miguel Ventura came to Kentucky from Portugal and opened his climbing shop and pizzeria (plus campground!) in 1983. Miguel's was recently included in the "51 Great Pizza Parlors" roundup in USA Today.
1890 Natural Bridge Road, Slade, KY 40376; 606-663-1975

Where to Eat Pizza in Corbin

Vittorino's Italian Restaurant
Serious Eater Scrupmtiouschef recommends Vittorino's:

Not sure how a lady from Spain ended up opening an Italian restaurant in the former Dixie Dog Cafeteria on Main Street in Corbin, but she did. The restaurant scene in Corbin is not real strong but Vittorino's puts out an estimable slice. Nice char, scant sauce, bubbly edges on the crust. It won't make you recalibrate your view of pizza, but for a town of 7000 in the Appalachians, it is good.

208 S. Main Street, Corbin, KY 40701; 606-258-8383

What Are Your Favorites?

This guide is just a start. Slice'rs, help us out: where are the best pizzas you've ever tried in the state of Kentucky? Let us know in the comments.

Previously in the United States of Pizza

Kansas »
Iowa »
Indiana »
Illinois (Beyond Chicago Edition) »
Illinois (Chicago Edition) »
Idaho »
Georgia »
Florida »
Delaware »
Colorado »
Connecticut »
Southern California »
Northern California »
Arkansas »
Arizona »
Alaska »
Alabama »

Another week, another great state in our ongoing 50-plus-part series The United States of Pizza. This time, I'm proud to take you on a cheesy tour of my home state, the Sunflower State, Kansas. So slip off your ruby slippers,* relax, and come along.

Like a lot of the states in the region Kansas is a big ol' rectangle with only a handful of densely populated metro areas (most in eastern Kansas) and lots little cities and towns on the rolling plains out west. We'll focus on the larger population centers here in this guide — the greater Kansas City metro area, Lawrence, Topeka, Wichita, Manhattan. If we've missed anything, please do let us know in the comments.**

Kansas City Metro Area

Note: Because folks from the metro area hop over State Line Road with little thought, we're including both KCK and KCMO in the Kansas guide. Deal with it.

D'Bronx Deli

[Photograph: Adam Kuban]

When owners Robert and Janet Bloom opened D'Bronx about 20 years ago, the idea was to pay a nod to her father's deli in the NYC borough it takes its name from. Sandwiches were the focus and pizza was an afterthought. But these days, when you ask Kansas Citians for pizza recs, D'Bronx is on most folks' short list — and about half the joint's revenue now comes from pizza, which is sold by the pie or by the slice. (I should note here that by-the-slice pizza is still a relative rarity in KC but has been appearing more lately.) The crust at D'Bronx isn't quite as thin as pizza you'd find in NYC, but it's not too thick, either. And if you get the thinner variety, it'll be recognizable as New York–style. The undercarriage often has some nice color to it, and the ingredients on top are always fresh and applied with a generous hand.
3904 Bell Street, Kansas City MO 64111; 816-531-0550
2450 Grand Boulevard, Kansas City MO 64108; 816-842-2211
7070 West 105th Street, Overland Park KS 66212; 913-649-9000
dbronxkc.com

Santora's

[Photograph: santoraspizzas.com]

Onetime Slice–Serious Eats contributor Jonathan Bender, now based in Kansas City and working for the local alt-weekly's food blog, has good words to say about recently opened Santora's on Main Street, which, like D'Bronx, is going for a New York–slice:

The crust is key, and this slice has the proper balance of substance and crunch. There's also not too much cheese, which means that the homemade marinara, a family recipe from Anthony Santora (the ricotta is also Santora's own), has a chance to shine.

3834 Main Street, Kansas City MO; 816-756-1616; santoraspizzas.com

Original Pizza

Looks like I started this guide with New York–style pizza in KC, so I'm gonna slide into some new styles after this one last one.

[Photograph: Adam Kuban]

One of my favorite New York–style slices in the KC area is at Original Pizza in Oak Park Mall. Yeah, I know. Good pizza in a mall food court? Believe it. I used to house slices from this place when I was a teenage mallrat, so you might chalk up my admiration to nostalgia. But, no. Last time I was in KC, I tried a slice just to see if it held up, and it did. Crust-sauce-cheese ratios are all harmonious, the sauce is classic NYC pizza sauce, and it's even served up with the same surliness you'd get in the Big Apple. Still, a mall? But in the course of my sleuthing, I found that a number of chowhounders had my back on this one. Oak Park Mall food court 11511 West 95th Street, Overland Park KS 66214; 913-888-9301; originalpizzakc.com

Spin! Neapolitan Pizza

This mini chain of Neapolitan-inspired pizzerias sprang up about four years ago in Overland Park across from the Sprint campus. There are now locations in Olathe; Kansas City, Missouri; and Lee's Summit, Missouri. Spin makes its dough daily, putting it through a 24-hour room-temperature rise to give it some flavor, and then cooks its pizzas in gas-fired domed brick ovens. When I've had them, they've been hit or miss, mostly hit, but when they're miss, it's generally because they've been slightly overcooked into a dry and tough state. When they're "hit," it's a pretty damn good pizza — more on the crisp end than traditional Neapolitan (which I like), with a large menu of fresh, carefully prepared toppings.
541 West 119th Street, Overland Park KS 66209; 913-451-7746
14230 West 119th Street, Olathe KS 66062; 913-764-7746
4950 Main Street, Kansas City MO 64112; 816-561-7746
1808 D NW Chipman Road, Lee's Summit MO 64081; 816-246-7746
spinpizza.com

Pizza Bella

Pizza Bella's potato-gorgonzola pie. [Photograph: The Ulterior Epicure]

For another version of Neapolitan pizza in the KC metro area, try Pizza Bella in Kansas City, Missouri's Crossroads District. Our KC-based friend the Ulterior Epicure has this to say:

For Neapolitan-style pizzas, Pizza Bella is the champion. While I can't say their crusts are perfect, they're pretty darn great. You get the knobby rim, blackened blisters here and there, with the occasional overblown pimple in the center. The crust is at once crisp and elastic — a good chew without killing your jaws. The toppings there range from overdone to just right. The Margherita is not bad, though I do fancy the potato and blue cheese pizza (not traditional, of course).

I've only had the pizza here a couple times, but pretty much what I found as well. Crusts are perhaps a little blonder than some char-loving pizza hounds would prefer, but it's good stuff overall. 1810 Baltimore Avenue, Kansas City MO 64108; 816-471-3300; pizzabellakc.com

Waldo Pizza

A number of my friends would rip me a new one if I didn't mention Waldo Pizza. (I haven't yet been, despite their constant urging.) Waldo has a few different kinds of crust, but it's best known for its St. Louis–style cracker crust. And, yes, that pizza comes topped with provel — though you can ask them to sub in mozzarella instead. 7433 Broadway,
Kansas City MO 64114; 816-363-5242; waldopizza.net

Imo's

Speaking of St. Louis–style, if you want to go straight to the horse's mouth, there are two Imo's Pizza locations in the KC area.

11552 West 135th Street, Overland Park KS 66221; 913-529-4667;
4037 Mill Street, Kansas City MO 64111; 816-931-4667
imospizza.com

Minsky's Pizza

When I turned to the Ulterior Epicure for his KC pizza picks, I was hoping he'd come back with newer stuff like the Pizza Bella rec. But I knew I was dealing with a true KC guy when he said Minsky's:

Minsky's pizzas represent everything that New York pizza eaters hate about Midwest pizza. The crust is thinner, with a yeasty wallop. The meat toppings are their most popular: sausage, pepperoni, etc. I could just stand outside the restaurant (multiple locations) and get off on the smell of the place. Beer, yeasty crust—it's the PBR of Kansas City pizzas. (Pizza Shoppe and Kelso's do a similar type of pizza.)

I don't want to put words in UltEp's mouth, but I think he's sort of hit on something here. If the Kansas City area could be said to have a pizza style, I think the three he mentions above (Minksy's, Pizza Shoppe, Kelso's) would typify it — along with Torre's Pizzeria, Stone Canyon Pizza, and maybe even Godfather's Pizza back in the '80s.

Minsky's, various locations

Papa Keno's

Papa Keno's in Overland Park is a spin-off of the original location in Lawrence, Kansas. Known for its HUGE, thin, crisp slices, the original is a favorite with college students at the University of Kansas for high food-to-price ratio. It's also popular for its seemingly endless variety of toppings that allow you to customize a slice just so. The pizza quality at the Overland Park location, when I've had it, has been pretty consistent with the one in Lawrence. 7901 Santa Fe, Overland Park KS 66204; 913-648-1313; papakenos.com

Pizza 51

[Photograph: Adam Kuban]

Pizza 51 makes enormous very thin and crisp pies and slices — though situated as it is near the University of Missouri–KC, it specializes in by-the-slice pizza. After ordering a slice, you can specify toppings, which are then added, and the pizza goes back into the oven for a quick reheat. Slices are so big that Pizza 51 cuts them into a grid — but you can ask for them uncut, if you want to fold them. 5060 Oak Street, Kansas City MO 64112; 816-531-1151; pizza51.com

Grinders

Last (for now) but not least in our KC metro roundup is Grinders, which will forever be etched in my mind as the creator of a tater tot chili pizza as seen on Diners, Drive-ins, and Dives (watch video here). I promised Slice'rs that I would check out this pizza, and I have yet to make it to KC to do so. From what I hear, though, the regular pizza at Grinders is good. Can anyone back this up? 417 East 18th Street, Kansas City MO 64108; 816-472-5454

Lawrence

Lawrence is a college town — home to the University of Kansas, my alma mater — and as such has a number of cheap pizza options. But some newer, fancier places have opened up since my old bones rumbled through the town.

Papa Keno's

See just above. Papa Keno's is one of Lawrence's perennial pizza favorites. When school is in session, the place is almost always busy. For $3.50 you get a cheese slice that's "as big as your face" — $5.49 if you want one of the specialty slices, which come with about 5 different toppings. They're also sort of famous for doing green beer on St. Patty's day. 1035 Massachusetts Avenue, Lawrence KS 66044; 785-841-7272; papakenos.com

Rudy's Pizzeria

I always thought of Rudy's Pizzeria as sort of the yin to Papa Keno's yang. Or vice versa. Where PK's is thin and crisp, Rudy's is thick and bready. I'm not quite sure there was ever a rivalry, though, as most folks seemed to eat one or the other depending on proximity and mood. Prices are similar. Rudy's was always sort of the "hippie" pizzeria, with more vegetarian options and a crunchier vibe. They're also known for "Pocket 'Za" — essentially a calzone. 704 Massachusetts Avenue, Lawrence KS 66044; 785-749-0055; rudyspizzeria.com

Ingredient

Ingredient makes small, individual-size brick-oven pizzas, offering a variety of inventive toppings, many of them vegetarian-friendly. 945 Massachusetts Street, Lawrence KS 66044; 785-832-0100; ingredientrestaurant.com

Pizza Shuttle

An el cheap-o delivery-only pizza that hits the spot for college kids under the influence of whatever it is they get up to. ;) Great, because you don't have to drive to get it, and it's open late. And, did I mention it's dirt cheap? That's pretty much all that it has going for it. In terms of quality, it's thick, gummy, doughy. Lots of end crust (i.e., why waste too much cheese going too close to the rim?). But ... oh, the memories. Call 842-1212. Call us now Pizza Shuttle

Topeka

Glory Days Pizza

Glory Days is often voted best Topeka pizza by readers of the Topeka Capital Journal. In addition to the usual suspects, the place features a Baked Potato pizza — ranch dressing, potatoes, mozzarella and cheddar, bacon bits, all topped with sour cream and chives post-bake. A Topeka friend of mine made me try this thing once. Interesting, but I'd stick with their more traditional pizzas, which are good.

2811 SW Wanamaker Road, Topeka KS 66614; 785-271-5151
3310 SE 29th Street, Topeka KS 66605; 785-266-5353
glorydayspizza.com

Giovanni's Pizzeria & Cafe

Giovanni's does a New York style pizza in the heart of the Kansas capital city. Opened in 2009 by Frank Conti, a former Queens pizzaman, and his wife, Elizabeth. You can get pizza by the slice here, along with cannoli, chicken Parm heroes, cheesesteaks, and pastas. 1001 Southeast Quincy Street, Topeka KS 66612; 785-235-2023; giovanispizzeria.com

Buzzard's Pizza

Buzzard's is the Topeka outpost of a small family-run chain of Kansas pizzerias (other locations are in Holton, Pomona, and Lyndon). Notable on the menu: buffalo-topped pizza. The Buffalo Supreme, for instance, features local ground bison, green pepper, onion, black olives, and mushrooms. 4745 N.W. Hunters Ridge Circle; Topeka KS 66618; 785-215-8827‎; buzzardspizzatopeka.com

Wichita

The original Pizza Hut, in Wichita, Kansas. Photograph from Spynotebook on Flickr

Interestingly enough, Wichita was the birthplace of Pizza Hut. While the chain is now headquartered in Dallas, the original Pizza Hut remains in this southern Kansas city. But, hey, that doesn't mean there's not good pizza to be had here!

Il Vicino

Seems Il Vicino was ahead of the whole wood-fired pizza curve when it opened in 1999 in the College Hill section of Wichita. Ten years later, its popularity spurred a second Wichita location to open in Bradley Fair. The Il Vicinos in Wichita are part of a small regional chain that also has stores in New Mexico and Colorado. Pizzas are Neapolitan-style, with the usual suspects as well as nods to more traditional American tastes -- pepperoni is available as is a roasted chicken pizza.

2132 N Rock Road, Wichita KS‎ 67206; 316-636-2121
4817 E Douglas Avenue, Wichita KS 67218; 316-612-7085
ilvicino.com

Manhattan (aka 'The Little Apple')

AJ's NY Pizzeria

Yes, there is a Manhattan, Kansas. And you better believe they have a New York–style pizzeria there. Opened by Adam Peyton after he moved back to Kansas from NYC, he wanted to bring a slice of the Big Apple to "the Little Apple." I haven't been, but from the menu, it looks like they've got some fairly uncommon ingredients and pizzas for Kansas — fresh mozzarella, for instance, and even white pies. Points off, though, for using a dough sheeter (as seen in the video above). 301 Poyntz, Manhattan KS 66502; 785-587-0700; ajsnypizza.com

* It's required by law that at least one Wizard of Oz reference be made whenever the subject of Kansas is in play. Sorry, folks! As a native Kansan, I know how tired those jokes are.

** If you're grumbling because your area is underrepresented, hey, we asked you for intel here and got almost nuthin'! Kansans, what up?

It's time to give you a taste of Iowa's pizza options. The Hawkeye State has a wealth of pizzerias, many of which have been around for generations. College town pizza joints abound, some where the atmosphere is more memorable than the slices, but artisan pies are also being made in Des Moines (and Decorah). Be warned: it's a land of rather creative pizza toppings. Half-taco, half sauerkraut pie, anyone?

Here's our guide to pizza worth checking out in Iowa. Got Iowa experience? As always, we'd love to hear your favorite spot in the comments!

Where to Eat Pizza in Des Moines

Centro
When Des Moines restaurateur George Formaro opened Centro in the old Masonic Temple, he included two coal-fired brick ovens to get the high temperatures he needed for making New York-style pizzas. Centro regularly receives praise from the Des Moines Register's Datebook Diner blogger W.E. Moranville, who writes: "George Formaro brings his love of pizza-making to the menu and executive chef Bill Overdyk (who cures his own pancetta) adds his influences with a nod to locally produced ingredients."
1007 Locust Street, Des Moines IA 50309; 515-248-1780; centrodesmoines.com

Patrick Collins making pizza at Bagni di Lucca [Video: Des Moines Register]

Bagni di Lucca
Chef Patrick Collins makes semolina-crusted pizzas in Pavailler ovens at this spot (owned by Steve Logsden, who also owns Lucca restaurant.) Fresh mozzarella is made in house. Brianne Sanchez from Metromix writes: "If the font Helvetica opened a pizza lunch spot, it might look a lot like Bagni di Lucca. It's utilitarian but elegant." In another review on Metromix, W.E. Moranville offers a recommendation:

These are refined, Euro-style pies. The red sauce provides just a subtle layer of flavor, rather than a defining note; in most cases, the toppings are judiciously balanced. Best was the Potato-Pesto, with see-through-thin potato slices topped with fresh pesto and a sprinkle of pine nuts, with dots of fresh mozzarella here and there.

407 E. 5th Street, Des Moines, IA 50309; 515-243-0044

Felix & Oscar's
This Des Moines favorite has been serving Chicago-style deep dish pizza since 1975.
When asked about pizza in Des Moines, my pal Kieran wrote:

The most famous pizza joint in Des Moines is Felix & Oscar's, which does a deep-pan style that is good, but you have to wait about 45 minutes for it to appear because of whatever magic goes into it.

The menu suggests calling ahead to cut down the waiting time. Yelper Angry Connesewer says that the pizza at Felix & Oscar's "just as good as any deep dish from Chicago. If someone tells you that it's not as good as X in Chicago, it's because they are one of Mayor Daley's spies, and have pizza envy."

4801 Westown Parkway, West Des Moines, IA 50266; 515-457-1000 and
4050 Merle Hay Road, Des Moines IA 50310; 515-278-8887; felixandoscars.com

Making Pizza at Red Rossa from Troy DeZeeuw on Vimeo.

Red Rossa
Those looking for a pizza with the healthy char that comes from a wood-fired oven should head to Red Rossa in West Des Moines. Those who are too far away should at least watch the video above, which shows the pizzaiolo making the pie from dough to beautifully blistered finished product.
12695 University Avenue, Clive, IA 50325; 515-221-2529; redrossa.com

Chuck's
Chuck's has been serving pizza and Italian comfort food since 1956. Jim Duncan, the Food Dude at Cityview, the local independent weekly, writes:

Forty years before George Formaro brought "New York style" pizza downtown to Centro, Chuck's introduced Des Moines to the blistered edges and fresh flavors of high temperature pies. Spied recently with a Chuck's pizza, Formaro called it Des Moines' most authentic tavern-style pie.

3610 6th Avenue, Des Moines, IA 50313; (515) 244-4104; chucksdesmoines.com

Fong's
The crab rangoon pizza is the unlikely fusion favorite at this pizzeria, which took over the space once occupied by Des Moines' oldest Chinese restaurant. According to Yelper Matt "Broodwich" E., Fong's is part pizzeria, "part Don-the-Beachcomber tiki lounge." On the LTH forum, David Hammond wrote:

The crab Rangoon pizza was tasty, though I doubt it will ever be pictured on the cover of Saveur. There were crispy egg roll skins on top, drizzled with chili oil, which complemented the asiago and mozzarella (representing, like the pizza itself, the Italian influence referenced above), some fluffy Rangoonish cheesy composition, and surimi, though the taste of this seafood sausage tended to be buried, which is I believe what this Franken-fish creation was engineered to do in the first place. Overall, good -- if somewhat easy and blunt -- flavors, though I sensed that for the full enjoyment of this place, it helps to be hammered and hungry in the hours just before the dawn's early light.

Slices are available at lunchtime for those not ready to commit to a whole pie's worth of crossover cuisine.
223 4th Street, Des Moines IA 50309; 515-323-3333; fongspizza.com

Big Tomato Pizza
This spot is open until 3 a.m., and some claim it's the best slice in town. Urbanspoon user Sam writes:

Before recently I would have said I couldn't leave a review for Big Tomato, because while I always thought it was fabulous the many times I had ate there, it was always between 2-3 in the morning while I was wasted with my friends. But the last two times I went, I was completely sober, and still loved it. I have a lot of people stay with me from out of town, and it is always the place I recommend for super late night cravings."

Big Tomato is also known for a fair amount of attitude; belligerent waiters (and crowds) are part of the charm. They have a sign in the window advertising "Lousy Service."
2613 Ingersoll Avenue, Des Moines IA 50312; 515-288-7227

Crock Pizza from Paradise Pizza Cafe [Photograph: Paradise Pizza Cafe]

Paradise Pizza Cafe
Paradise Pizza Cafe is known for their crock pizza, which is baked upside-down like a pot pie, and then flipped over before serving.
2025 Grand Avenue, West Des Moines, IA 50265; 515-222-9959

Frank's Pizza
The Food Dude praised Frank's hand-tossed pies in 2007, but the restaurant has since closed. According to the restaurant's Twitter feed, Frank's Pizza is relocating and will soon be called Gusto Pizza Co.

Where to Eat Pizza in Iowa City

You can't have a college town without pizza, and Iowa City has plenty.

Pagliai's
Pagliai's is an Iowa City institution with a devoted following. Yelper Stephen P. gushes:

This is, without a doubt, the best pizza I have ever eaten. Three reasons:

• 1. Crust: thin and comes out a little crispy. Holds up well to all of the ingredients on my favorite pie, the Palace Special. The crust does what any good crust should do, it complements (not overwhelms) the real ingredients.
• 2. Fresh toppings. Sauce is solid, cheese is not overdone, and the meats are outstanding! The sausage isn't pre-cooked, it cooks in the oven with the pizza, you can certainly taste the difference.
• 3. Presentation. Assembly line pizza production viewable from the big glass store front gives it the nostalgia of old time pizzeria. And the SMELL. Perfection!"

Three locations: 302 East Bloomington Street, Iowa City IA; 319-351-5073; 816 Fifth Avenue, Grinnell IA; 641-236-5331; and 5312 Merle Hay Road, Johnston IA ; 515-253-9800. pagliais.com

The Flying Tomato Pie [Photograph: Daniel Zemans]

Wig & Pen
Serious East contributor Daniel Zemans visited Wig and Pen last year and tried their Flying Tomato Pie, "a cross between a stuffed pizza and a pan pie that was invented by a cook at the Wig & Pen who was having fun experimenting in the kitchen." Zemans reported that the pie was topped with massive amounts of cheese—it's for cheese fanatics only.
Three locations: 1220 Highway 6 West, Iowa City IA 52241;319-354-2767; 363 North 1st Avenue, Iowa City 52245; 319.351.2327; and 2005 S. Ankeny Boulevard, Suite 300, Ankeny, IA 50023; 515.963.9777; wigandpeneast.com

The Airliner Bar
This venue may be more famous as a gathering spot for Hawkeye fans, but it is also known for its pizza. The owner's grandparents, who moved to Iowa from Chicago, studied pizza-making in New York, and both Chicago-style and New York-style pies are available. Fun fact: there is a booth dedicated to frequent patron (and former University of Iowa student) Tom Brokaw.
22 South Clinton Street, Iowa City IA 52240; 319-351-9259; theairlinerbar.com

Sam's Pizza
Deep-dish fans on Yelp praise Sam's, calling it one of the best deep-dish pies in town. The calzones also get an enthusiastic mention. Prepare for a wait.
321 S. Gilbert Street, Iowa City, IA 52240; (319) 337-8200; samspizzaic.com

Mesa Pizza
Serious Eater brianstewart recommended Mesa Pizza to us. He says it "caters to the drunk crowd, but has some innovative and pretty good topping combos."
114 East Washington Street, Iowa City IA 52240; 319-351-6372; mesapizzaia.com

Where to Eat Pizza in Ames

Not to be outdone by their rivals in Iowa City, Iowa State students in Ames have quite a few pizza spots to choose from.

The Great Plains Sauce & Dough Company
Serious Eater polly28 writes: "I really like Great Plains Pizza in Ames. However, be warned that the crust is thick and dense and the pizza is absolutely loaded with cheese. The sausage pizza was my favorite." And Serious Eater foodiesci agrees:

Crust is awesome and chewy, and you eat up to the crust and then smother it in honey. Surprisingly awesome, especially when there is a little toasted cheese or tomato sauce left on the crust. Try the thin crust for a less intense experience, although less honey experience! The thick oat or whole wheat crusts are my fave, thin whole wheat or potato also great. Pizza by the slice at lunch at least Mon-Sat.

129 Main Street, Ames IA 50010; (515) 232-4263; greatplainspizza.com

Pepperoni, mushrooms and green pepper on the regular crust at Jeff's Pizza Shop. [Photograph: Sarah Cady]

Jeff's Pizza Shop
Serious Eater Foodiesci also recommends Jeff's Pizza Shop: "Thick, bready crust, good toppings, and pretty good all-around. Pizza by the slice for lunch and late night. Their calzones, stromboli, and "clones" [stuffed pizza dough breadsticks] are also great. (Spinach & mushroom clone is my favorite there!)"
2402 Lincoln Way, Ames, IA 50014; 515-292-2321; jeffspizzashop.com

Vesuvius Wood-Fired Pizza
Brianne Sanchez at the Des Moines Register heartily recommends Vesuvius Wood-Fired Pizza.

The mom-and-pop restaurant benefits from owner Scott Coldiron's years in the sustainable food scene in Minneapolis...We dug in to our Neapolitan-style (which uses special wheat flour, fresh mozzarella and plum tomatoes) pizza—the No. 7, which features La Quercia prosciutto, caramelized onions and basil over a roasted garlic cream sauce, instead of a tomato sauce. We probably each could have polished off a 10-inch pie on our own, but splitting one with the salad made for a light, flavorful lunch. Everything seemed super fresh. I loved that the edges came sprinkled with a coarse salt that set these slices apart from what I've had elsewhere. "

1620 S Kellogg Avenue, Ames, IA 50010; 515-233-7183; vesuvius-wfp.com

Black Market Pizza
Serious Eater Jenc310 really likes Black Market Pizza, which is currently recovering from a visit from the folks at Man vs. Food. "The experience of filming was pretty surreal," reports the restaurant's blog. They serve thin crust pies, as well as an extra-thin cornmeal variation, as well as deep dish, stuffed deep dish, a chili cheese dog pizza, and a BLT pizza baked with bacon and topped with mayo, fresh lettuce, and tomatoes.
2610 Northridge Parkway, Suite 107, Ames, IA 50010; 515-292-1111; blackmarketpizza.com

Sapore Pizza, traveling wood-fired pizza in Ames. [Photograph: Sarah Cady]

Sapore Pizza
Sapore is a mobile brick oven, bringing wood-fired Neapolitan pies to various locations around Ames. Their outdoor season is over right now, but they are available for catering and fundraising events.
515-509-6799; sapore-pizza.com

Pizza in Cedar Rapids and Surroundings

Cedar Rapids is the home to several popular independent pizzerias:

Tomaso's
Tomaso's offers a choice of Chicago-style and New York-style crusts, as well as their best-seller, a Detroit-style crust, with the cheese spread all the way to the edge so that it caramelizes.
3234 Center Point Road NE, Cedar Rapids, IA 52402; 319-364-4313, as well as three other locations; tomasosonline.com

LoDo's Pizzeria
This pizzeria has the distinction of being one of the first restaurants to re-open in downtown Cedar Rapids after the devastating floods of 2008. It serves both New York-style and Chicago-style pies. Included among the offerings are an "Iowan" pie topped with ham and sauerkraut.
112 2nd Street Southeast, Cedar Rapids IA 52401; 319-247-5636

Zoey's Pizza (Marion)
Not far from Cedar Rapids, in Marion is another pizzeria we've heard good things about. According to LTH Forum user Abouna, Zoey's offers "absolutely the best pizza (thin crust) I've had (including big cities). It's not always perfect but when it is it's fantastic. Never bad." LTH Forum user EvA reports:

Friday night we enjoyed a "Zoey" pizza at its namesake restaurant, and it is outstanding. Medium thin crust (they call it NY style) with lots of excellent toppings and a generous hand with the cheese. The cheesy garlic bread we had as an app should have clued us to the cheese-centric style at Zoey's Pizzeria. We were happy with the food and beer choices, the comfortable neighborhood vibe in Marion, Iowa's little 19th-century downtown, and the prices so reasonable by Chicago standards. They also make a "Chicago-style" pizza, which we didn't try (why would we?), but I bet it's pretty good however loosely related to a real Chicago pie.

690 10th Street, Marion IA 52302; 319-377-2940; zoeyspizza.com

Decorah

McCaffrey's Dolce Vita
Not all of Iowa's best pizza comes from the state's larger towns. Decorah has a population of only 8,000, but it has some of the best pizza in the state. According to my friend Sue T, "the best pizza in Iowa can be found at McCaffery's Dolce Vita in Decorah. It is an amazing place. It sits out in the woods, and they built the building around their huge wood-fired oven, which they constructed first." USA Today also included Dolce Vita in their list of great pizza parlors across the country. We must note, not everyone is so wild about it; we did see a pretty negative review on Pizzamaking.com.
2149 Twin Springs Road, Decorah IA; 563-382-4723; mcdolcevita.com

Ankeny

Casey's General Store
This chain isn't all about pizza, but according to my friend Nick: "Best breakfast pizza, order bacon. Really, no joke."
7015 NE 14th Street, Ankeny IA; 515-289-1953; caseys.com

Davenport

Harris Pizza's classic box [Photograph: Connie's Cafe on Flickr]

Harris Pizza
Three generations of the Harris family have run this spot for over fifty years. It has four branches, two in Davenport, one in Bettendorf, and one across the river in Rock Island. Serious Eater naterMT highly recommends it: "I'm from the Quad Cities (Davenport and Bettendorf, IA)," he writes, and "you HAVE TO HAVE Harris Pizza! I worked there through high school. It is a pizza like no other! It is known as Quad City Style Pizza. There are several in the area that copied it but Harris is it." On her blog Greasy Joints, Sarah Richie describes the square-cut pizza at Harris:

Growing up, my family always ordered sausage or the Deluxe- a sausage pizza with green peppers, mushrooms, and mozzarella. Their sausage is spicy and layered on thick!...They use a scant amount of sauce and load it with toppings & cheese...[Since he's a Quad City transplant] I asked Richie what he thought about Q.C. style pizza. He described it as a thin crust pizza with thick crust toppings...Its success has inspired many Harris employees to leave and beget doppelganger pizzerias, but none of them have the recipe for spices quite right.

1601 W. 3rd Street, Davenport, IA 52803; 563-326-355; and three other locations; harrispizza.com

For more on Quad Cities-style pizza, check out our Illinois roundup.

Dubuque

Half Canadian bacon and sauerkraut, half taco at Happy Joe's. [Photograph: Nedral on Flickr]

Happy Joe's
Happy Joe's is part of a large regional chain, but it seems to evoke happy memories among pizza lovers, particularly of the taco pizza. Serious Eater naterMT writes: "If you are at Happy Joe's try the Nacho Joe. A taco pizza with nacho cheese for the pizza sauce. Out of this world!!!" For those not ready for taco pizza, Serious Eater Amish Berkleyite, has another suggestion: "Canadian bacon and sauerkraut. Trust me. My taste buds will never become too sophisticated for this greatness."
855 Century Drive, Dubuque, IA 52002; 563-556-0820; and many other locations. happyjoes.com

Add Your Favorites!

Where's your favorite pizza in Iowa? As always, this guide is just a start and we'd love your help. Let us know the can't miss Iowa pizza spots in the comments below.

Previously in The United States of Pizza

Indiana »
Illinois (Beyond Chicago Edition) »
Illinois (Chicago Edition) »
Idaho »
Georgia »
Florida »
Delaware »
Colorado »
Connecticut »
Southern California »
Northern California »
Arkansas »
Arizona »
Alaska »
Alabama »

Editor's Note: It's time for The United States of Pizza, Indiana edition! Here's our guide, thanks to SE contributor Nick Kindelsperger and Joe Roy.

The story of Indiana pizza is mostly one of regional influence and corporate greed. Indiana is caught between two equally strong forces, which basically carve the state in two. On the north is the strong pull of Chicago and its thin crust, tavern-style pizza. Pizza comes in squares up there, with a strong preference for sausage. Southern Indiana, on the other hand, seems to show a lot of influence from the hands of Papa John's, which originated in the southern town of Jeffersonville, only to multiply into the third biggest chain in the country. Its style—the breadier crust, which is generously topped with cheese, vegetables, and meat, and then cut into regular slices—often takes precedent in the south.

But it's not quite as simple as that. While chain pizza is most of the story, there is also a small band of pizza obsessives who have fought against the tide. Currently they are making pizza the way they want to, and it's completely changing the way Hoosiers look at dough, cheese, and sauce.

Where to Eat Pizza in Indianapolis

The Bazbeaux Special with Sausage [Photograph: Daniel Zemans]

Bazbaeux Pizza
For years, serious pizza discussion in Indianapolis began and ended with Bazbeaux Pizza. The gourmet pizza restaurant opened in the Broad Ripple neighborhood in 1986, and for twenty consecutive years it held the title as the best pizza in the city according to Indianapolis Monthly. It did this by offering a truly astonishing range of unique toppings and combinations. There are over 17 "regular toppings" and 37 "exotic toppings," which could create a nearly limitless combination of pizzas. For those who need help, there are also 23 specialty pizzas that do that work for you. Unfortunately, our own Daniel Zemans left a little less than impressed on a recent visit. What was the problem?

Normally, when I have a pizza with good cheese, good sauce and decent to good toppings, I'm one happy little boy. But the crust at Bazbeaux's was a massive disappointment. Anyone who reads my weekly missives with any regularity knows that I am pretty forgiving with crusts. I've had multiple pizzas that I think are delicious despite having decidedly unremarkable crusts that seem to serve little function beyond being edible plates. The problem with Bazbeaux's crust is not just that it has the texture and flavor of an over-toasted piece of store-bought white bread, it's that it was so thick. Not close to deep dish thick, but still thicker than a standard thin crust.

There is absolutely no doubt that Bazbaeux's helped keep Indianapolis out of the pizza dark ages back in the 80's, but right now it seems to be caught behind some of the more exciting new openings, especially the one that ended its winning streak. 334 Massachusetts Avenue, Indianapolis, IN; 317-636-7662 and 811 East Westfield Boulevard, Indianapolis, IN; 317-255-5711; bazbeaux.com.

Pizzology [Photograph: Pizzology Facebook page]

Pizzology
Pizzology is the new kid in town, and is showing Indianapolis what authentic Neapolitan pizza looks like. Well, actually, it's in the northern suburb of Carmel, but the pizza is good enough to make the trek. The restaurant was created by Neal Brown, who had previously worked at L'Explorateur. Like all great pizza, it almost demands hyperbole. Writing for the weekly NUVO, Jennifer Litz had this to say:

This is the beauty of Pizzology's pies: Like any other piece of art, they take time to fully appreciate. Like a song you must hear repeatedly before it strikes a chord, or a classic book that must be read with patience, you will eventually come to adore this somewhat foreign fare - and be more worldly for it.

Serious Eats community member colleenanne29 highly recommended this spot, even though it was a little bit of a trek for her.

Pizzology is so good that it ended Bazbeaux's twenty year reign as the best pizza in Indianapolis Monthly. Critic Terry Kirts is a huge fan:

The popular homemade sausage pizza with aromatic fennel-spiked sausage and roasted sweet peppadew peppers had spent just the right amount of time in the oven, and the bright flavors of the toppings were a perfect foil to a crust that cracked ever so slightly at first bite before delivering a signature chewy finish.

13190 Hazel Dell Pkwy, Carmel, Indianapolis, IN; 317-844-2554; pizzologyindy

Napolese
What Pizzology helped start, Napolese is perpetuating. It's the latest outlet from Martha Hoover, who has opened a serious of very successful restaurants under the name of Cafe Patachou, and according to Indianapolis Monthly it "joins Carmel's Pizzology in schooling Hoosier palates on a true icon of Italian cuisine." It's all about the crust here, as Terry Kirts goes on to explain:

What is most impressive about Hoover's creations, however, isn't so much topping combinations. It's the crispy chew of the crust, the internal integrity of the glutens from the Caputo flour, that sings in the mouth.

Serious Eats community member dustinleeboyer related that Napolese's pies had "great sauce, dough, and choice toppings." 114 East 49th Street, Indianapolis, IN 46205; 317-925-0765; cafepatachou.com

Sauerkraut Special with sausage, bacon, onion and, of course, kraut. [Photograph: Daniel Zemans]

Maria's
But Indianapolis also has an unsung pizza history, and one that didn't begin with Bazbeaux's opening in 1986. While it's not on the cusp of any trend, Maria's Pizza in the Fountain Square neighborhood has been dishing out Midwestern tavern-style pizza for over 50 years. Dan Zemans visited the joint last year and highly recommended it:

The crust Maria's had is flakier and more flavorful than is typical for the style, which I suspect is due at least in part to some butter in the dough...The sauce was heavily seasoned and a little sweet, which is common for this style of pizza. It's the kind of sauce that, eaten on a plain pie, might be a bit much. But when included in a well-executed pizza with a good mix of toppings, the sauce adds just the right amount of sweet tang.

Serious Eats community member weavr agreed: "The tangy sauerkraut, sweet sauce, buttery crust, salty bacon and well-spiced sausage worked amazingly well together. I can't emphasize enough what a great and unique pizza this is." 1106 Prospect Street, Indianapolis, IN 46203-1935; 317-786-9283; mariasoriginalpizza.com

Union Jack Pub's Three Crowns with Sausage, Peppers, and Onions [Photograph: Nick Solares]

Union Jack Pub
While Chicago's influence on Indiana pizza tends to skew towards the thin-crust, tavern style, there are also a sprinkling of deep dish places that have crept down across state lines. The most famous is the version at the Union Jack Pub, a sort of English pub in the Broad Ripple neighborhood. Nick Solares visited the location, and while he found the pizza a little undercooked, he was impressed:

But it was nevertheless satisfying in a glutenous, comforting sort of way. The mass of low-moisture mozzarella formed long strings that seemingly stretched forever when pulling a slice form the pan. The sweet sauce was punctuated by the saltiness from the sausage. The crust was firm and crunchy but softened on the inside by the cheese and sauce—a pleasing textural contrast.

Serious Eats community member ndfanwabashman told us that he's been "championing this place since arriving in Indy 5 years ago." 924 Broad Ripple Avenue, Indianapolis, IN 46220; 317-257-4343; unionjackpub-broadripple.com

More Recommended Pies in Indianapolis
Serious Eatermvl1014 highly recommends Eh! Formaggio (5510 Lafayette Road, Indianapolis, IN; 317-328-1122) on the west side. In nearby Fishers is an outlet of Nancy's (8395 East 116th Street, Fishers, IN 46038-1520; 317-576-9333), which, as our own Daniel Zemans explored here on Slice, is one of the originators of the stuffed crust. We've also heard good things about Jockamo Pizza (5646 East Washington Street, Indianapolis, IN 46219-6428; 317-356-6612, jockamopizza.com‎). And we can't wait to check out the pies that they are putting out at Brozinni Pizzeria (8810 S Emerson, Indianpolis IN 46237; 317-865-0911; brozinni.net).

Where to Eat Pizza in Michiana Shores

Stop 50's Seasonal Pizza with Sausage, Potato, Red Onion, Gorgonzola, and Mozzarella [Photograph: Daniel Zemans]

Stop 50 Wood Fired Pizzeria
Near the banks of Lake Michigan in the uppermost part of the state is a pizza sanctuary for those weary of the Midwest's heavy-handed approach. Stop 50's crust is made from a years-old sourdough starter and is sparsely topped with fresh, local ingredients before being slid into a wood burning oven that reaches temperatures between 900 and 1,300 degrees. Stop 50 has gained the approval of Chicago's influential culinary chat site, LTHforum.com, and it is the only Indiana restaurant to be honored with the Great Neighborhood Restaurant Award. LTH member Mike Gebert, who also writes for Sky Full of Bacon, loved the crust:

This was a wonderful crust—crispy outside, fluffy inside, little burnt bits which added flavor almost like a seasoning does, a deliciously scarfable platform for superior toppings.

If that wasn't enough, it also happens to be Ed Levine's favorite pizza in the state. 500 S. El Portal, Michiana Shores, IN 46360; 219-879-8777; stop50woodfiredpizzeria.com

Where to Eat Pizza in Beverly Shores

The Truck is Ready for Action [Photograph: The Rolling Stonebaker]

The Rolling Stonebaker
A 1949 Studebaker firetruck might not seem like much of a guarantee for pizza success, but Andrea Georgian and Jim Chaddock have managed to convert it into a wood-fired pizza oven, which can hit 900 degrees. The Chicago Tribune sent Kevin Pang to review the restaurant for his Cheap Eater column. He reported that the 10-inch "crispy-then-chewy cracker crust" comes out in about a minute, and serves as the base for various toppings, including the "terrific Choke-N-Shroom," which features "mellow roasted garlic, with ricotta, baby bella mushrooms and strips of artichoke hearts atop." P.O. Box 854, Beverly Shores, IN 46301; @stonebakerpizza

Where to Eat Pizza in Fort Wayne

Lexi's Pizza [Photograph: Lexi's Pizza]

Lexy's Pizza
Lexy's on Spring Street, which is arguably Ft. Wayne's best pizza, begins with standard dough run through a sheeter, and ends after a slow trip through a conveyor oven. So what makes it so good? In the Midwest tradition, Lexy's toppings are the star. Its crumbled sausage is flavorful with just the right amount of fat, and the cheese is rich with only a slight pull. Bennett Spickelmier on Urban Spoon describes it best:

Crust was wafer-thin and crispy without being too flaky, but soft enough to chew and strong enough to support all the toppings (the importance of which I feel is very underrated when it comes to the qualities of a good pizza). The sauce was robust and had a nice kick with just the right seasonings, thin but not too runny. The pepperoni was layered under the cheese, which I love--can't stand crispy pepperoni. A varied blend of cheeses rounded out what was one of the better pizzas I've had, certainly the best I've found in this city so far.

908 Spring Street, Ft. Wayne IN 46808; (260) 424-1640

Margherita from 800 Degrees [Photograph: 800 Degrees Wood Fired Pizza]

800 Wood Fired Pizza and Pub
Fort Wayne's first foray into wood-fired Neapolitan pizza just opened last year, and according to the The News-Sentinel, the wood-fired oven was imported from Tuscany. On Urbanspoon, fooddick sang its praises: "The place shines a bright light on Fort Wayne pizza. Great selection of salads and fantastic bruschetta. The wood fired pizza actually has cheese that has flavor!"10020 Lima Road Suite F, Fort Wayne, IN 46818; 260-490-0111; 800degrees.net

Pizza Hut
Yep, Pizza Hut. We are not kidding. No discussion of Ft. Wayne pizza would be complete without at least mentioning this very specific group of Pizza Huts. Although considered a highly inferior chain outside the area, The Fort Wayne Monthly crowned Pizza Hut as the best in the city. What's the difference? Well, this local franchise is owned by Dick Freeland, who seems to hold his restaurants to a higher standard in terms of ingredients and preparation than Pizza Huts outside the area. Plus, he lives in a castle. Multiple locations throughout Ft. Wayne.

Oley's Pizza
If you have a craving for stuffed pizza, Oley's is the place in Fort Wayne to get it. Oley's "Double Crust" pizza is impossibly heavy on sauce and cheese, and if you've been to Giordano's in Chicago, you know what you're getting yourself into when you order one of these heavy suckers. A knife and fork is NOT optional. Bob H. from Insider Pages calls it "the best deep-dish pizza in Fort Wayne."10910 US Highway 24 West, Fort Wayne IN 46814; 260-432-6996

River Bend Pizza
Run from a converted gas station by a Fort Wayne restaurant family dynasty, River Bend's thin crust, toppings-heavy pizza has had a loyal following since 1956. There are now over 13 other outlets of the chain. The Fort Wayne Journal Gazette admits it is "tasty pizza." 7410 St. Joe Road, Ft. Wayne IN 46835; 260-485-3390

Where to Eat Pizza in South Bend

Rocco's Restaurant
If you want to eat South Bend's best pizza, you go to Rocco's, where you're greeted by current owners Warren and Linda. As the story goes, Warren started at Rocco's as a dish washer. He fell in love with (and eventually married) Linda, Rocco's daughter. When her father died, Linda and Warren took over the family business. The only thing better than the story is Rocco's pizza. Its thin, pliable crust is massaged with a well seasoned tomato sauce. Food and Wine points out that if you'd like to to "lunch like the locals (students)", then you'll need to "go for garlic pizza." Since they're open til 2 am, regulars in the know come late during Notre Dame football season. 537 N St. Louis Boulevard, South Bend IN 46617; 574-233-2464

Inside Barnaby's [Photograph: Barnaby's]

Barnaby's
Repeatedly mentioned as South Bend's best pizza, Barnaby's interior looks like a 1960's American imagining of a British pub. Barnaby's party cuts its sturdy, cheesy pies after they leave the massive, rotating shelved oven. Stories of long-forgotten run-ins with the Greek mafia only add to the charm of this South Bend institution. Though once a mighty chain around the area, there are only a few remaining locations of the Indiana and Northern Illinois chain. Luckily, our own Daniel Zemans was able to sample the pizza at Northbrook location:

While homemade sausage and piles of decent quality mozzarella are common at joints like this all of over Chicagoland, what makes Barnaby's one of the best around is the crust. Tavern-cut pies generally offer a crust that serves two functions: add some texture and hold the rest of the pizza; adding taste is not in the job description. The buttery crust at Barnaby's, which features the heaviest dusting of corn meal I've ever seen on a pizza, is outstanding. Particularly delicious is the end crust, which looks and tastes like a fresh baked cheese twist.

713 E Jefferson Boulevard, South Bend IN 46617; 574-288-4981; southbendbarnabys.com

Where to Eat Pizza in Bloomington

Mother Bear Watches Out [Photograph: Mother Bear's Pizza]

Mother Bear's Pizza
Bloomington's pizza heavyweight features pan pizzas that are as stacked as its mascot. Voted one of the best pizza places in the country by USA Today, Mother Bear's serves imaginatively-topped pies with surprisingly caramelized crusts. The "Spinoccoli," topped with Parmesan-garlic white sauce, spinach, broccoli, and both mozzarella and cheddar cheeses, has been the gateway to college vegetarianism since time immortal. That probably explains why it has won best pizza from the Indiana Daily Student for five years in a row. 1428 E Third Street, Bloomington, IN 47401; (812) 332-4495; motherbearspizza.com

Aver's Pepperoni Pizza [Photograph: Aver's Pizza]

Aver's Pizza
Opened in late 1995, Aver's Pizza offers a "gourmet pizza to go" alternative to the rush of low priced options heaped on the Indiana University crowd. As Sarah W.on Yelp writes, it's all about the topping combinations: "Fresh toppings, creative combination choices, delicious crust. Everyone freaks out about Mother Bear's, and that is really good, but this to me is even better." It's also been one of the Top 100 independent pizza restaurants in country according to Pizza Today Magazine for five consecutive years. 317 East Winslow Road, Bloomington, IN; 812-323-8333 and 1837 North Kinser Pike, Bloomington, IN; 812-339-6555; averspizza.com.

More Recommended Pies in Bloomington

Pizza X is the drunk food of choice for Indiana University students, featuring a doughy but tasty crust. It's a surprisingly solid carry-out-only pie (Multiple locations throughout Bloomington; pizzaxbloomington.com). Swing-In Pizza's Supreme pizza is piled high with toppings and is generously sprinkled with Italian seasoning. (301 W 17th Street, Bloomington, IN 47404; (812) 330-0000)

Where to Eat Pizza in West Lafayette

Todd Blackledge from ESPN visits Bruno's in West Lafayette. [Video: taquinn2 on YouTube]

Bruno's Restaurant
Known for their Bruno Dough (translation: garlic knots) more than anything else, Bruno serves a solid tavern pizza to hungry Purdue students. The thin crust pizzas are cut in half and then into strips with a large pair of shears, making it a serious contender against Triple XXX for West Lafayette's most memorable restaurant. They scored a glowing review from ESPN:

Through the years the menu has really expanded. But one signature item has remained. Bruno's famous pizza dough is cut into pieces, deep fried, brushed with garlic butter, and then sprinkled with Parmesan cheese. And then served with either cheese or marinara sauce for dipping.

212 Brown Street, West Lafayette, IN 47906; 765-743-1668; brunodough.com

Where to Eat Pizza in Munster

Sausage Pizza at John's [Photograph: Daniel Zemans]

John's Pizzeria
Though it's not the original John's (that one unfortunately closed in 2006), this outlet in Munster is still kicking out thin-crust, tavern pizza. As Daniel Zemans noted in a review for Slice, the crust is "thicker and softer than typical thin crust," and there is a "very generous sprinkling of cornmeal adorns the bottom, adding some nice flavor and texture." It's mostly serviceable pizza, except for one key ingredient:

What separates John from the sea of pizzerias is the extraordinary sausage. Made in-house on a daily basis, the crumbled fennel sausage is absolutely packed with flavor. And presumably because the folks at John's know how good it is, the bits of delicious pork cover virtually every centimeter of the crust (the heavy concentration in the top of the picture is the sausage that stuck to the cheese when I pulled it back). Without the sausage, John's is a good, but uneventful pizzeria. With the sausage, it's the kind of pizza worth going well out of your way to try.

247 Ridge Road, Munster, IN 46321; 219-836-8536; theoriginaljohns.com

Where to Eat Pizza in Muncie

Greek's Pizzeria
Featuring locations throughout mid and southern Indiana, Greek's famously employed John Schnatter, the founder of Papa John's, as a delivery truck driver two years before he opened his first restaurant. Rumor has it that the first mixer Schnatter bought was the same brand as the one Greek's used. In fact, Greek's looks like a more nuanced and less standardized Papa John's pizza. Coincidence? You decide. It certainly has a lot of cheese, as the Star Press notes: "Greek's pizza is not for a sauce lover—the cheese has more than its fair share of room on the crust." 1600 W University Avenue 47303; (765) 284-4900; mygreekspizzeria.com

Where to Eat Pizza in Evansville

Turoni's
Often considered the best pizza in Evansville, Turoni's was selected as the third best in the world in David Boesch's Pins on a Map: A Family's Yearlong Journey Around the World. Linda Negro from the Evansville Courier & Press praised the pizza for its "crisp, thin crust, light hand with the tomato sauce and cheese and abundant toppings." The sausage is also made in house. 408 North Main Street, Evansville, IN; (812) 424-9873 and 4 North Weinbach Avenue, Evansville, IN; 812-477-7500; turonis.com

Roca Bar Pizza
Opened by John Rogers and Earl Carter as the Roca Bar Tavern in 1943, the owners added pizza to the menu ten years later. They claim it's the oldest pizzeria in the city. Roca's pie features a very thin, crispy crust which is "heavily endowed" with toppings, according to the Indiana Economic Digest. The Evansville Courier & Press notes that the Around the World pizza (which features beef, sausage, pepperoni, mushrooms, green peppers, onions, tomatoes), is "by far the most popular" item on the menu. 1618 South Kentucky Avenue, Evansville, IN 47714-3481; 812-422-7782; rocabarpizza.com

Indiana's Strange Chain Pizza History

As Ed Levine pointed out in Pizza: A Slice of Heaven, many of the most successful pizza chains were not started by cooks but by business people: "You'll find heartwarming stories of young people who overcame their modest circumstances to achieve great wealth and build big, successful businesses. You won't find the stories of passionate pizza makers determined to bring their fabulous pizza to every corner of the world."

Which brings us to the story, and actually, there are three of them. All sad, tragic, triumphant, and ultimately not as delicious as they should be. Indiana had a surprisingly large part to play in the chain pizza business, and it also helped shape the style of pizzas across the state. But let's start with the most famous one:

We've all been there before. [Photograph: thepizzareview/Flickr]

Papa John's
In 1983 John Schnatter decided to sell his "prized" 1971 Z28 Camaro and start cooking pizza at his father's lounge in Jeffersonville. He renovated an old broom closet, installed a pizza oven, and started cranking out pizza for the patrons of the bar. Within a year Schnatter had made enough money to expand into the space next door, which would become the first Papa John's. The chain now has over 3,000 locations around the country.

With the catch phrase, "Better Ingredients, Better Pizza," Papa John's is, like most things in the Midwest, generously loaded. Toppings are plentiful and the cheese is thick. The crust is hand-tossed, relatively thin, with a raised, doughy edge. If those ends look more like a bread stick than an artfully blistered cornicione, then that's because each pizza box comes with container of garlic butter meant for dunking (They also come with peperoncini peppers). Locations nationwide

All Hail the Pizza King! [Photograph: valeriebb/Flickr]

Pizza King and Arni's
When one drives around Indiana, the one pizza name that seems to pop up over and over again—besides the big name chains—is Pizza King. Started in Lafayette in the 50's by two brothers, the original chain is, according to the Indiana Foodways Alliance, the third oldest pizza chain in the United States! So how did Papa John's take over the country, and this chain stay a local curiosity? Well, where should we begin...

First was the infighting. The brothers got into a "business dispute," split up, and one moved east to Muncie, and started an outlet there. Then came the copy cats. Restaurants that had nothing to do with the original Pizza King started using the name. While the brothers looked into securing the name rights and stopping the spread of the impostors, that was an expensive proposition. And that's not the end of it. The original Lafayette location closed, was bought by a new family, and renamed Arni's. This restaurant now has 18 different locations around state.

The pizza itself is thin crust tavern style, fairly standard, and not often considered among the best in the state. But it's really hard to judge, since the locations differ so wildly from each other, and it's almost impossible to figure out which one was real and which one was the imitator. We'd love to see someone actually visit all of them and find out for sure.
Arni's, Locations Statewide; meetyouatarnis.com
Pizza King, Locations Statewide; pizzakingindiana.com

Noble Roman's [Photograph: valeriebb/Flickr]

Noble Roman's
In 1972 Stephen Huse and Gary Knackstedt bought a struggling pizzeria in Bloomington, Indiana and started the first Noble Roman's. Featuring a strange mix of ancient Roman kitsch and Midwestern tavern decorating sensibility, it specializes in a type of pan pizza with a caramelized crust. Last time we sampled it, it had a hazy resemblance to Pequod's in Chicago, which we love. But most people tend to talk about the bread sticks, which is never a good sign. At its peak, there were outlets in 44 different states, but the company's expansion has been erratic and unfocused, and between frozen take home pizzas and this new taco pizza, we're not that interested in giving it another shot.
Locations Nationwide

More, More, More!

As always, this guide is just a start. Where's your favorite pizza in Indiana? Add your tips to the comments!

In last week's edition of The United States of Pizza, we covered Chicagoland. This week, we've got recommendations for slices and pies in the rest of the great state of Illinois. Wondering where the best pizza is in Springfield? Champaign-Urbana? DeKalb? We've got you covered. Got other Illinois favorites not on our list? Let us know in the comments, please!

Where to Eat Pizza in Champaign-Urbana

Champaign-Urbana (home of the main campus of the University of Illinois) has quite a booming pizza scene. Like any college town, Chambana is home to a number of national chains. But what makes the region shine are its locally-owned pizzerias.

Papa Del's sausage, pepperoni, and bacon pizza. [Photograph: Fruit Tart]

Papa Del's
If a discussion of pizza in Champaign does not start with Papa Del's, there is something seriously wrong. Owner Bob Monti recently celebrated the pizzeria's 40th anniversary and there's no reason to think that the place won't be around for 40 more. Serious Eats community member Le Master wrote us to say that he believes "Papa Del's is better than anything I've had in Chicago. It's knee-buckling good."

Serious Eater DNAlx concurs:

Papa Del's deep dish pizza is so, so good...It's almost like a soft bread crust (has to be made with scalded milk, just has to) with a pretty unique sauce (cooked I think) for a deep dish pizza. I get sad every time I see a Giordano's knowing Papa Del's is more deserving of the notoriety.

206 E Green Street, Champaign, IL 61820; 217-359-7700.

Pepperoni and mushroom pizza from Timpone's [Photograph: Lisa Morgan]

Timpone's Restaurant
Lisa Morgan of the blog Champaign Taste is so enthusiastic about the city's pizza scene that not only did she give me a list of her favorites, but she went out to Timpone's just to get a picture (above) to go with her report on her favorite place in town. She writes:

I've been eating Timpone's pizza in C-U for 30 years, and it's without a doubt the finest thin-crust pizza in town. Ray Timpone, Sr., started making it at a takeout-and-delivery joint on the University of Illinois campus in 1947, which is why it's called "the original Campustown pizza." Chef Ray Timpone, Jr., remembers making them with his dad when he was a kid in the 1950s and 60s. You'll find this pizza now at the posh Timpone's restaurant, still located on the U of I campus. The recipe has been tweaked a bit over the years, but it's still true to its roots. The crust is crispy, yet toothsome, the sausage is made in house, and there's just the right amount of San Marzano tomato sauce and freshly grated cheese. Whether you order one with high-end toppings like scallops and truffles, or the down-home, traditional sausage and mushrooms, you'll be treating yourself to the best thin-crust pizza this area has to offer.

710 S. Goodwin Avenue, Urbana, IL 61801; 217-344-7619; timpones-urbana.com.

Vinny's cheese pizza [Photograph: Lisa Morgan]

Vinny's East Coast Pizzeria
Lisa Morgan is also a huge fan of Vinny's, which she reviewed here on Champaign Taste. She told me that it's her favorite takeout pizza, and here's why:

Vinny's, a newcomer to C-U, turns out delicious New-York style pizzas. The dough, made from scratch daily, turns into a crust that's firm on the bottom and chewy in the middle, becoming thicker toward the edge and with bubbly, charred spots on the top. The pies are cut into large, foldable wedges like the ones I remember from my childhood. The sauce is nicely seasoned, with whiffs of oregano and garlic, and the cheese, while applied generously, is not so heavy that it overwhelms the other ingredients. Also available by the slice.

401 West Kirby Avenue, Champaign, IL 61820; 217-355-4500; facebook.com.

More Recommended Pies in Champaign-Urbana

I've also heard good things about Antonio's Pizza (619 East Green Street, Champaign, IL 61820; 217-365-9500) and Monical's Pizza Restaurant, a local chain with 67 locations, 52 of which are in Illinois. Serious Eats community member belinskaya praised the Champaign outpost of Monicals for its thin crust pie. NYC food blogger and former U of I student Grace Yang of Grace Notes NYC is particularly fond of Monical's special sauce, which is similar to French dressing. (103 West Kirby Avenue, Champaign, IL 61820; 217- 356-4243; monicalspizza.com).

Where to Eat Pizza in Springfield

Gabatoni's pizza with half bacon and fresh tomato. [Photograph: FCO on Facebook]

Gabatoni's Restaurant
Springfield may not be the pizza epicenter of Illinois, but the state capital is no weak link. The Illinois Times, a weekly paper, recently proclaimed that Gabatoni's has the best pizza in town:

In a building located on Springfield's southwest side is a tiny restaurant that just so happens to roll out the best pizza the capital city has to offer. At Gabatoni's, the crust is cracker thin. The sauce is sweet. And the sausage is homemade. There are some who favor thicker, deep pan pizzas cut in large triangular slices. Sorry. That's just not the Gabatoni's way. There's nothing better than a "squared" slice of a bubbly hot pizza pie. Don't knock it until you try it. Many a "deep panner" has been converted. With nearly 60 years of experience serving up piping hot pizza to hungry Springfieldians and tourists, it's safe to say that Gabatoni's has earned this title.

300 E. Laurel Street, Springfield, IL 62703 and one other location; (217) 522-0371; gabatonis.com

Sam's Pizza
Sam Pensabene opened up this pizzeria using old-country recipes handed down from his family in Sicily. PizzaMan, the guy behind the Springfield Pizza Project, gathered some great intel and called the pie he tried at Sam's Pizza "magnificent". Giving it an 8.8/10, he wrote:

I had to pinch myself as I enjoyed the first couple of slices of spinach and bacon pizza and washed it down with a swig of the King of Beers. It was that good. While all aspects of this pizza were outstanding, the topping were especially good. Spinach, which is a strong ingredient was used in just the right amount and the crumbled bacon hid well in the molten goodness of mozzarella until I sunk my teeth into it to release the flavor. The thing that really made this pizza go was the outstanding crust. It was crispy and crunchy and added the perfect texture and taste to go with the wonderful toppings. There is absolutely no doubt that Sam's Pizza on North Grand has the best crust in town.

731 N. Grand Ave. East, Springfield, IL 62702; 217-522-9111; springfield-vr.com.

Top Cats Grill & Chill
Buddy Roadhouse, a frequent and respected poster at Roadfood and LTHForum who has major pizza cred thanks to his decades working for the Burt of Burt's Place (Slice review), is a fan of Top Cats Grill & Chill in Springfield. Buddy shares this insider's tip:

TC's is a typical downstate blue collar bar that happens to serve a pretty good pie. The place was introduced to me by my good friend, The Dr. of BBQ. Jack is a regular at Top Cat's and knows that you order their pizza with the "crust on". That's right, TC's has a peculiar habit of trimming off that lovely caramelized edge with all the crispy bits and tasty bubbly burnt cheese. In other words, the best part. I don't know, maybe all their regular customers had the crusts cut off their peanut butter and jelly sandwiches when they were kids and this is the only way they can eat pizza now. If you're in the know though, and order it with the crust intact, you will get one of the finest tavern pizzas you will ever eat.

1822 Stevenson Drive, Springfield, IL 62703; 217- 529-4005.

Whole pizza from Bernie and Betty's [Photograph: Springfield Pizza Project]

Bernie and Betty's Pizza
Bernie and Betty's Pizza was the highest-rated pizzeria on the Springfield Pizza Project with a 9.2/10. In his rave review, Pizzaman wrote about the pie he ordered:

It was loaded with fresh toppings, an even amount of gooey mozzarella cheese, a wonderful sweet, tangy tomato sauce all on top of an expertly baked, crispy, crunchy thin crust. I didn't find any drawbacks to this pizza at all. While I enjoy most pizzas I sample there are almost always little aspects of each pizza I would like to see done differently or improved. I have no such comments about Bernie and Betty's thin crust pizza. This is certainly one of the best pies in town.

For those looking for a little more tang, Bernie and Betty's also offers pizza on a sourdough crust.

731 N. Grand Ave. East, Springfield, IL 62702; 217-522-9111; springfield-vr.com.

Other pizzerias that get local praise in Springfield include Luca Pizza (2937 W Iles Avenue, Springfield, IL 62704; 217-787-8884; lucapizza.net ) and Joe Gallina's Pizza (432 East Monroe Street, Springfield, IL 62701; 217-522-5271).

Where to Eat Pizza on the Outskirts of Springfield

The Boss Hawg from Uncle Tykie's [Photograph: Springfield Pizza Project]

Uncle Tykie's Prairie Fire Grill & Pizzeria (Athens)
In May, Pizzaman hailed newcomer Uncle Tykie's on The Springfield Pizza Project. The highlight of the Uncle Tykie's pie, he said, was not the crust, cheese, or toppings:

In my humble opinion, the lynchpin of this pizza is the sauce. That's right folks, the sauce. It's not your average tomato-based or marinara sauce which is why it's outstanding. This sauce is Uncle Tykie's special blend BBQ sauce. The sauce sets off and compliments the pork toppings well. It has an obscure sweetness that meshes so well with the saltiness of the bacon and ham. It's literally finger licking good. Bring on the wet wipes!

213 N. Main Street, Athens, IL 62613; 217-636-8400; Uncle Tykie's Facebook page.

Cajun Pizza from PJ's Pizza & Pasta [Photograph: Springfield Pizza Project]

PJ's Pizza and Pasta (Mason City)
PizzaMan at The Springfield Pizza Project gaive PJ's Pizza and Pasta a score of 8.6/10 because of a rather unique pizza:

The cajun pizza sitting front of me was loaded with toppings of chicken, chorizo and shrimp. The flavor on this pie was well balanced and rested comfortably on the zesty creme based cajun pizza sauce mixed up by the chef at PJ's. As wonderful as the meat toppings were, it was the sauce that really made this pie.

124 E. Chestnut St, Mason City, IL 62664; (217) 482-3616; jackandjos.com.

Where to Eat Pizza in the Illinois Portion of the Quad Cities

Like wild animals, state boundaries mean nothing for pizza. That said, they do mean something for The United States of Pizza. So even though there are plenty of Imo's in southern Illinois, I'll leave that delectable treat for the Missouri post. The Quad Cities present a different dilemma: Five towns, three in Illinois, two in Iowa, and one local style of pizza. I consulted the locals and it looks like Illinois gets the win on this one, thanks in large part to two places that started on the Illinois side of the Mississippi but have since been embraced in Iowa.

Sausage pizza from Frank's [Photograph: Da Beef on LTHForum]

Frank's Pizzeria
Oddly enough, the leading candidate for best pizza in the Quad Cities area is in Silvis, which is not actually one of the four cities. The town only has about 9500 residents, but there is a Facebook page for Frank's Pizza Lovers with almost 1700 members. Quad-Cities Online explains the love:

Locals gather at Frank's Pizzeria...to talk, watch TV or get a drink at the restaurant's Club Napoli. For many in Silvis, eating pizza at Frank's is almost like having a slice of heaven...Frank's is an institution. Since it's opening in 1955 by Frank Serra, generations of Silvis residents have flocked to the eatery. It is not unusual for an entire generation to grab a slice at one of the restaurant's many vintage formica tables.

Frank's pizza is a thin crust pie with a crust that's a on the chewier side of the crisp-chewy continuum. A defining characteristic is that the pizza is cut into rectangular pieces, something that can also be found at John's in Indiana (Slice review) and LaRosa's in Cincinnati (Slice review). Also, the sausage, as at John's, is crumbled into small bits and is present in virtually every bite.
711 First Avenue, Silvis, IL 61282; 309-755-0625; frankspizzeria.org.

Quad Cities style pizza from Harris [Photograph: Greasy Joints]

Harris Pizza
Another popular spot is Harris Pizza, a half-century old local institution. The story behind the place is that after WWII, a nightclub owner found that his entertainment business was hurting since the rise of television. Rather than close up shop, he converted the place into a pizzeria.
3903 14th Avenue, Rock Island, IL 61201; 309-788-3446; harrispizza.com.

More for Quad Cities-Style Pizza
When Frank's and Harris are full, other spots to hit up on the Illinois side of the Mississippi include Poor Boy's Pizza & Pub, (4121 18th Avenue Rock Island, IL 61201; 309-786-2400; poorboyspizza.com) and Stashu's Pizza & Deli (4200 44th Avenue, Moline, IL 61265; 309-797-9449).

Where to Eat Pizza in Rockford

Rockford's Deli Italia [Photograph: Deli Italia Facebook page]

Deli Italia
Rockford is the biggest city in Illinois outside of the Chicago metropolitan area, but I had some trouble finding out much about Rockford's best pizza. I heard good things about Binanti's Dockside Grill, but it apparently closed last week. Rebecca Rose of the Rockford Register Star heartily recommends the pizza at Deli Italia. She says the thin crust pies at Deli Italia include "a unique seasoning that is by far the best I've had—and I grew up right outside Chicago."
507 E. State Street, Rockford, IL 61103 and one other location; 815-962-3354; deliitalia.us.

Altamore Ristorante & Pizzeria
A few years ago, the Go Girls at the Rockford Register Star organized eighteen people to sample eight different Rockford pizzerias. The clear winner was Altamore Ristorante, where the sausage was especially beloved.
1432 N. Main Street, Rockford, IL 61103; 815-968-5555

Other favorites in Rockford include Marie's Pizza, (1513 Charles Street, Rockford, IL 61109; 815-226-1342; mariespizza.net) and Lino's (5611 E. State Street, Rockford, IL 61108; 815-397-2077; linosrockford.com).

What Plays in Peoria

Agatucci's Ristorante
Agatucci's has been pleasing Peorians since 1954. Phil Luciano of the Peoria Journal Star wrote an extensive history of the local institution. "Aggie's" serves up classic thin crust, and Peorians are especially fond of the Tiger Sauce, a garlicky oil and vinegar concoction.
2607 N. University Street, Peoria, IL 61604; 309-688-8200.

Firehouse Pizza
There are 7 locations of Firehouse Pizza in Peoria, each of which is independently owned. The restaurants, which are packed with firefighter-related memorabilia, feature two different sauces. The original sauce is on the sweeter side, and the more chunky traditional sauce features a "secret blend of spices." Local blogger Peoria Peepers checked out the lunch buffet, which includes pizza, and was quite happy:

The slices were narrow, which was good, because I got to try more varieties without wasting food. I first went for a slice of some sort of meat-lovers-looking pizza, since I spied some bacon on it. I also snatched a slice with black olives and green peppers and went back to the table. The crust is sort of a hand-tossed style, but the thing I enjoyed the most was the sweet tomato sauce. So much so that I went back for two more slices...I also noticed that the menu on our table mentioned a gluten free pizza and take-and-bake pizzas.

8879 N Knoxville Avenue # 1, Peoria, IL 60615 and six other locations; 309-693-9111; firehousepizza911.com.

Other popular Peoria pizzerias include Peoria Pizza Works, (3921 N. Prospect, Peoria Heights, IL 61614; 309-682-5446; peoriapizzaworks.com); and the oldest continuously operating location of the large chain Pizza Inn (3821 N Sterling Avenue, Peoria, IL 61615; 309-682-3722; pizzainn.com).

Rounding up the Rest of Illinois

Walt's Pizza (Marion)
Way downstate in Marion, Walt's Pizza is apparently the place to go and has been since 1977. Here's how Yelp user John S. summed up the reason for its popularity:

This is a wonderful trip away from your standard chains like Pizza Hut. The pizza is always hot and fresh and not greasy. The crust is yeasty and almost tastes like a "beer batter". Tip: Make sure you try a double decker pizza. It's layered with toppings, another thin crust and more toppings. Sounds like a lot of dough but [it's] thin enough not to take away from the heaping pile of yummy toppings. Good spot for kids with small arcade and a few party rooms.

213 S. Court Street, Marion, IL 62959; 618-993-8668; waltspizza.com.

Gem City Pizzeria & Mexican (Quincy)
According to Serious Eats community member JimtheBeerGuy, if you find yourself in Quincy, there's only one pizza to seek out:

Jeff's Special from Gem City Pizzeria & Mexican at 18th & State. It's your basic "midwest" style of pizza, square-cut like a tavern pie but with a more substantial (and less interesting) crust, but the particular combination of ingredients on this pizza—extra sauce (great sauce too, not too sweet, with a nice bit of herbs and some zip), thin-sliced ham and a crumbly type of sausage under the cheese, pepperoni and mushrooms above the cheese—makes for a good salty spicy earthy bite.

1801 State Street, Quincy, IL 62301; 217-228-0550; gemcitypizza.com.

Sausage Pie from Villa Pizza[Photograph: razbry on LTHForum.com]

Pizza Villa (DeKalb)
For intel on DeKalb, home of Northern Illinois University, Serious Eater veghound came through with info on a local institution:

Pizza Villa...has been around for 52 years. I've been going for nearly 30. Our family has always ordered the thin crust, which is the classic square slice. The crust isn't much to write about, but the toppings are heavenly. Great sauce, quality toppings, a good balance of cheese. I've been off meat for about 12 years, but I still remember the sausage. Really delicious.

824 West Lincoln Highway, DeKalb, IL 60115; 815-758-8116; pizzavilla.com.

Mike's Pizza & Pasta (Jerseyville)
For a pick closer to her childhood home, our friend veghound offered some intel from Jerseyville:

Mike's Pizza in Jerseyville has been around for at least 20 years in various forms. They also serve thin crust, square cut, with a sweet herb sauce. They're a little heavy on the cheese, but it's a solid pie.

208 S. Lafayette Street, Jerseyville, IL 62052; 618-498-3298.

But Wait, There's More!

Al & Leda's in Dixon[Photograph: Al & Leda's Facebook page]

In Dixon, there's Al and Leda's Pizza Villa, 325 W. Everett Street, Dixon, IL 61021; 815-284-3932; alandledaspizzeria.com. In Carrollton, check out Alfonso's Pizza, 514 N. Main Street, Carrollton, IL 62016; 217-942-5513; and in Bloomington, people seem to love Tobin's Pizza, 1513 N Main Street, Bloomington, IL 61701; 309-828-0410; tobinspizza.com.

But what about your favorites? If we've missed any excellent Illinois pizza spots, please let us know in the comments below!

Here at Slice, we're eager to find the best pizza in every nook of these United States. This week, we've got recommendations for slices and pies in Idaho. Since Idaho's nickname is the Gem State, we weren't surprised to find quite a few possible pizza gems. Here's our list, but, please, let us know your Idaho favorites in the comments!

Where to Eat Pizza in Boise

Flying Pie Pizzaria
This pizzeria has been chosen as Boise Weekly's favorite for several years running. They say that "there's no such thing as a bad pie from 'the Pie,'" even when it includes unusual toppings like lime, mesquite-grilled chicken, linguica, black bean sauce, or barbecue sauce. In August they serve a fresh habanero pie: apparently it's so spicy you have to sign a waiver to take one out of the store. 6508 West Fairview Avenue, Boise ID 83704; 208-376-3454 and 4320 West State Street, Boise ID; 208-345-8585; flyingpie.com

Adam Richman sampling the triple habanero pie at Flying Pie Pizzaria in Boise [Video: Flying Pie]

Casanova Pizzeria
A few Serious Eaters/Slice'rs recommended Casanova's pies. Owner Dan Guild hails from New Haven, Connecticut, so it's not a shocker that he offers a clam pie made in his wood-fired brick oven. The Idaho Press-Tribune praises Casanova for its crust, which is pleasingly "crisp yet chewy and almost blackened in places." 1204 South Vista Avenue, Boise ID 83705; 208-331-3535 casanovapizzeria.com

Guido's Original New York Style Pizzeria
We've also heard good things about Guido's huge slices. Serious Eater smoky07 particularly loves the white pie: "Paper thin, no tomato, just olive oil, cheese, basil and sun dried tomatoes." Boise Weekly declared Guido's "consistent and consistently good." 235 North 5th Street, Boise ID 83702; 208-345-9011; guidosdowntown.com

The oven at Flatbread Community Oven. [Photograph: FCO on Facebook]

Flatbread Community Oven
Flatbread Community Oven, which has location in southeast Boise; downtown Boise; Meridian, Idaho; and Bend, Oregon; is VPN-certified but offers a number of unusual pizzas (barbecue chicken with blue cheese, anyone?) in addition to a more classic Neapolitan-style pies. It's a family-friendly spot that lets kids make their own pizzas. Yelper Jake O. is a big fan of the menu's traditional pies:

The authentic pizza, like the quattro formaggi and margherita, are simple and delicious. The dough is extremely thin and the sauce is very light, with little seasoning. The extreme oven temperature leaves some wonderful burnt spots on the bottom (which taste delicious) while the higher water content sauce melds with the top to create a chewy, slippery top. Insanely good. The more Americanized pizzas are good. Too heavy on the toppings to be authentic but still good. The pepperoni (which doesn't exist in Italy by that name) tastes great, as does the sausage.

Southeast Boise: The Marketplace at Bown Crossing, 3139 South Bown Way, Boise ID 83706; 208-343-4177. Downtown Boise: 615 West Main Street, Boise ID 83702; 208-287-4757. Meridian: Generations Plaza, 830 North Main Street; Meridian ID 83642; 208-288-0969 flatbreadpizza.com

The Front Door
If you like a craft brew to sip with your pizza, The Front Door is worth checking out. The bar features 14 interesting beers on tap (plus a cask), in a range of styles from New Belgium's La Folie to North Coast's delicious Old Rasputin Imperial Stout. According to the Idaho Statesman, the pies rival the best pizza in Boise: They're "honest, handcrafted pizzas with thin, chewy crusts and bright, balanced flavors." 105 S 6th Street, Boise ID 83702; 208-287-9201

The Low Rider at Proto's Pizza. [Photograph: Argyleist on Flickr]

Proto's Pizza
This mini-chain of Neapolitan-style pizzerias has several branches in Colorado. Co-owner Pam Proto grew up eating pizza at Pepe's in New Haven, Connecticut. Pizzas range from a simple Margherita to "The Traffic Jam," topped with sausage, pepperoni, meatballs, mushrooms, green peppers, onions, and whole milk mozzarella. For pineapple lovers, there's "The Low Rider," smeared with honey tomato chipotle sauce and topped with mozzarella, bacon, fresh pineapple, and cilantro. Just don't tell Frank Pepe. 345 South 8th Street, Boise ID 83702; 208-331-1400 protospizza.com

Tony's Pizzeria Teatro
The Yelpers are raving about Tony's. "This place is up there as the best pizza place in the West," says J.M. Others describe the pies as fresh, yeasty, with nice char, and high-quality toppings. Jennifer Gelband of the Boise Weekly raved about the calzones, as well. Outside seating is a popular choice in the summer. 103 Capitol Boulevard, Boise ID 83702; 208-343-1052

Red Feather Lounge
This spot's breakfast pizza is touted as a brunch bomb/hangover cure, but there are wood-fired pizzas at dinner, too, including one topped with Yukon Gold potatoes, garlic oil, and goat cheese. 246 North 8th Street, Boise ID 83702; 208-429-6340 justeatlocal.com/redfeather

Pie Hole
Serious Eater igotabeefpastry warns that Pie Hole's pizza "was made for drunk people." Luckily for those people, the place is open late. Amy Atkins of the Boise Weekly praises the Pie Hole's greasy potato and bacon pie, though:

It's a simple recipe: thin slices of potato and a generous sprinkling of bacon atop a layer of mozz' under which lies a tangy white alfredo sauce. The potatoes are baked soft and the bacon lives in that sweet spot between crispy and chewy. And a giant slice (they're all giant) will only run you $2.50 with tax.

Sounds like the perfect late-night guilty pleasure. Multiple locations in Boise, Meridian, and Pocatello; pieholeusa.com

Beyond Boise

Of course, there's more to Idaho than Boise. So I scoured the interwebs for some non-Boise recs, starting with our own Serious Eats/Slice community. SE'r DoggiesLoves2Eat was quick to help me out:

Sadly I lived in Coeur D'Alene, Idaho, for eight months (sad face), and I can tell you I was VERY thorough in my pizza searching, being a Philly girl. Ciao Mambo in Hayden, Idaho had the best East Coast (NY/Philly style) pizza around by a MILE. Their sauce is a little odd but everything else is great. Then there is a bar called Capone's with locations in Coeur D'Alene and Post Falls that has excellent pizza that isn't really in one distinctive style, but probably closest to bar pizza.

Spot Pizza in Marsing [Photograph: Spot Pizza]

Spot Pizza, Marsing
Spot's pies feature a crust infused with garlic and butter (though there's also a gluten-free option). Toppings include tomatoes and peppers straight from the owners' nearby farm. 12 Sandbar Avenue, Marsing ID 83639; 208-896-5055

Pettelino's, Idaho Falls
Over on city-data.com's Idaho forum, user breer23 recommends Pettelino's on Yellowstone Street: "We've had the thin crust (best so far) and pan (good, but not as good as the thin crust) pizzas, and they also serve...wait for it...Chicago style deep-dish pizza!" I couldn't find much more information on this spot: Idahoans, have you tried Pettelino's?

Lucy's New York-Style Pizzeria, Idaho Falls
Helpful citydata.com poster breer23 also recommends Lucy's: "Very thin crust where the toppings sit, but puffy on the outer crust. Sauce/cheese combo was just right." 725 East Anderson Street, Idaho Falls ID 83401; 208-524-2800

Feeling the heat at Brick Oven in Pocatello. [Photograph: Brick Oven Pizza]

Brick Oven, Pocatello
Owner Glen Guiltner lived in New York City for 12 years before moving to Pocatello. His New York–style pizzas, topped with Polly-O mozzarella, are cooked in a gas-assist wood oven with a dome that reaches up to 1,000°F. Some Yelpers complain that the toppings are a bit sparse, but the crust scores some points. 147 Jefferson Avenue, Pocatello ID 83201; 208-478-8888

Keystone Pizza, Caldwell
Former dairy farmer Roelof Speelman runs Keystone, a family friendly spot in Caldwell. Jesse Nance of the Idaho Press wrote that the pies have a "near-perfect crunchiness and not-too-greasy toppings." 207 South 9th Avenue, Caldwell ID 83605; 208-454-3044

And More...

In Ketchum, there's also Wiseguy Pizza Pie, McClain's Pizzeria, and Smoky Mountain Pizza & Pasta.

And as always, this is just the start! If we've missed your favorite Idaho pizza spot, chime in in the comments below. We really appreciate your intel!

You know, if you go to an island paradise like Hawaii and turn it into some sort of quest to find THE BEST PIZZA, I think you might need to relax a bit and enjoy life. But still, if you're there and have a hankerin' for pizza, why not reach for something good? So here, the Slice gets its mainlander butt out to Hawaii (virtually, of course) for the latest installment of the United States of Pizza.

Pizza in Hawaii: The Map

View Hawaii [United States of Pizza] in a larger map

Slim Pickin's?

I turned first to the Slice archives to see what we had on the 50th state. One single entry. Oh, boy. On the Kula Lodge. And it's from a while ago. They're still serving pizza, though, so this ">dispatch on the Kula Lodge from friend of Slice Mark Horowitz might give you some idea of what you're in for:

Kula Lodge (Maui)

"The restaurant is located in the village of Kula, famous for its fresh greens, included in salads in just about every restaurant on the island. It overlooks a hillside and just about every table has a view. There is a lounge area with a giant stone fireplace. On the menu, we found Asian-influenced items, including spring rolls and local fish. We also found those same fish offered grilled on sandwiches and, to our surprise, choose-your-own-topping pizzas, prepared in stone ovens located just outside the restaurant's seating area. These ovens use a native wood, imparting a mesquitelike flavor. The toppings ran the gamut from meat to fruit to veggies.... After placing our orders, we could watch our pizzas being made in the ovens outside. The pizzas were medium-thick crusted, "personal" sized (12-inch).... The wood-fired oven flavor was wonderful, and the sauce was only slightly sweet. Toppings were fresh and generous." 15200 Haleakala Highway
Kula HI 96790; 808-878-1535; kulalodge.com

OK. So then I turned to the Slice–Serious Eats community. Surely the Hawaiians among us could give us the straight dope on where to eat. It's a series of smallish islands — how could pizza worth eating there go undiscovered long? Here's what the community came back with ...

What SE'rs/Slice'rs Are Saying About Pizza in Hawaii

"On Kauai, go to Brick Oven Pizza (with garlic butter on the crust!). It's one of the best pizzas on ALL the islands. And the decor (original location of the two is best) is cool. [2-2555 Kaumualii Highway, Kalaheo HI 96741; 808-332-8561]

"On Maui, Kula Lodge has an incredible view and good food (haven't tried pizza yet) all around.

"On Oahu, you can try Antonio's New York Pizzeria. The owner imports all his ingredients from New York. [4210 Waialae Avenue, Honolulu HI 96816; 808-737-3333; antoniosnypizza.com]

A slice from North Shore Farms at the KCC Farmers' Market. [Photograph: Kathy YL Chan]

"Make sure to try the grilled pesto pizza featured a couple days ago here [from North Shore Farms at the KCC Farmers' Market]. I've tried it once...not bad. But KCC Farmers' Market is a really cool place to visit, pizza or no pizza.

"Last, Pizza Bob's in Haleiwa is really popular, but I don't find it really good. Crust is soggy and toppings are meh.

"Honestly, in Hawaii, you aren't gonna find many unique/original/awesome pizzas. Mostly we have chains like Round Table, California Pizza Kitchen, and the ubiquitous Pizza Hut/Papa John's/Domino's/LC. Oh, and Whole Foods makes a decent whole wheat thin crust." —cellophane

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"On Oahu, in Waikiki, there's a bar/pizza joint in a basement-ish corner of a building sort of between the Ilikai and Hilton Hawaiian Village. It's more of a locals place, with torn vinyl seat booths, cheap beer and decent thin crust." —MarvinDog [I'm guessing it might be called Harbor Pub & Pizza? Marvin? —AK]

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"Kilauea Bakery & Pau Hana Pizza (Kauai). It's just a few minutes away from the Kilauea Lighthouse and Nature Reserve. Best Hawaiian pizza of my life. Super fresh and delicious!" [2484 Keneke Street, Kilauea HI 96754; 808-828-2020] —Alison J. Herzog

"Best pizza I've had in Hawaii (both in Honolulu): JJ Dolan's and Bar 35. Yes, Bar 35 is really a bar but the pizza is excellent, and they have a book-worthy menu full of bottled beer selections to pair with it." [1147 Bethel Street, Honolulu HI 96813; 808-537-4992] —fishyswede

"I lived in Hawaii 5 years ago and the best pizza was Boston's!" [various locations on Oahu; bostonspizzahawaii.com] —dromeo

Recommendations from Some Locals

While I was polling the SE community, I turned to a couple pizza- and food-obsessed folks I know in Hawaii.

Honolulu Pizza, from Reid of 'Ono Kine Grindz

When I started blogging about pizza seven years ago, there was only a handful of food blogs out there. OK — maybe around 200 or so. A drop in the bucket compared to today. Reid published one of them — and still does: 'Ono Kine Grindz. It is, to my knowledge, the oldest Hawaii food blog that I know of. Who better to give us some recs? I'll let him take it away!

A few years ago, if you wanted pizza in Hawaii, you basically had the national chains to deal with—Domino's, Pizza Hut, Papa John's. If you wanted an artisanal pizza, there were only a handful of options. Recently, the pizza scene has been growing steadily, and now there are quite a few places to find good-quality pizza in Honolulu. Here are a few of my picks:

V Lounge

Using imported Type "00" Caputo flour and the freshest local ingredients, former pastry chef and pizzaiolo Alejandro Briceno handcrafts an amazing pizza. Made in a blistering hot kiawe-wood-fired oven, the Neapolitan-style pizzas served at V Lounge are a personal favorite. Whether it's a traditional pizza Margherita or the immensely popular Prima, you are bound to be seduced by the flavor and texture of the crust; crisp, but slightly chewy with just the right amount of char and smokiness. 1344 Kona Street, Honolulu HI 96814; 808-953-0007; vloungehawaii.com

JJ Dolan's

Another spot, JJ Dolan's, serves up New York style pizzas in a pub-like setting. With a dizzying array of toppings, from Portuguese sausage to anchovies, and even Spam, you can either choose to build your own pie or choose one from the classics, "signatures" or daily specials menu. With a perfectly thin crust, and an excellent sauce to cheese to topping ratio, the pizzas served here are some of the best. Best of all, you can even get a cheese or pepperoni slice to go. 1147 Bethel Street, Honolulu HI 96813; 808-537-4992

Antonio's New York Pizzeria

Want a thin crusted, hand-tossed pizza? Like New York style pies and lots of options? Then Antonio's New York Pizzeria is for you. The pizza here is as good as it gets; thin crust that is crisp around the edges with a nice bite towards the middle, light coating of savory sauce and a lots of warm gooey cheese. Favorites are the white sauced "Antonio's Special" which features garlic, mushrooms, pepperoni, black olives, Italian sausage and parmesan or the "Twin Towers which is topped with spinach and garlic. 4210 Waialae Avenue, Honolulu HI 96816; 808-737-3333; antoniosnypizza.com

Hawaii Picks from PizzaTherapy.com's Albert Grande

Pizza Therapy is the first pizza-obsessed site I ever saw on the web. It predates Slice by a good 4 or 5 years, having launched in 1999. As it turns out, its proprietor, Albert Grande (who we interviewed here), lives in Hawaii. Lucky dog! No survey of Hawaii pizza would be complete without his input. I'll let Albert take it from here ...

Inferno's Woodfire Pizza (Oahu - Honolulu)

Honolulu's newest artisan pizza. Kyle, the pizzaiolo here, is a self-taught chef who is fulfilling his pizza dream. Inferno's is a portable wood fired pizza oven parked in a furniture store parking lot. The pizza is good, thin-crust, Neapolitan style. The flavor is excellent and I think will only get better with time. The price is incredibly cheap. Basic pizza is $8. The real deal. 306 Kalihi Street, Honolulu HI 96819

Aiea Bowl (Oahu - Aiea)

Sourdough artisan pizza in a bowling alley? Hard to believe, but the pizza here is excellent. This is hand-tossed pizza with a touch of crunch. While there are no unusual toppings, you will find something that will staisfy your pizza taste. The portions are generous. Another plus is the local Hawaiian food served in the restaurant. The price is a little on the high side. 99-115 Aiea Heights Drive, Aiea HI

JJ Dolan's (Oahu - Honolulu)

Great New York–style pizza in a pub setting. The pizzas are all hand-tossed and cooked perfectly. The crust has great flavor with hints of boldness. Features a wide variety of toppings with generous portions. A great pizza experience. Reasonable price. 1147 Bethel Street, Honolulu HI 96813; 808-537-4992

V Lounge (Oahu - Honolulu)

Kiawe-wood-fired pizza cooked to perfection. Great selection of toppings. Lots of dedication to the art of making good pizza. Many different flavors with Hawaii farm-fresh ingredients. Note: The pizza here is pricey. 1344 Kona Street, Honolulu HI 96814; 808-953-0007; vloungehawaii.com

More, More, More ...

In creeping around the web, looking for "best pizza in Hawaii" and what not, almost all the material I found, whether it was Yelp, Chowhound, or just random blog posts came back mostly to the ground covered above. But there are a couple places I want to mention here ...

Bar 35 (Oahu - Honolulu)

OK, OK. Fishyswede mentioned it already, but it also appeared in this great roundup of Hawaii pizza spots in Honolulu magazine. Look at that picture! I'd hit that! Here's what food Honolulu food critic John Heckathorn had to say:

Thank heavens, it's great pizza, created by Tuscany-born chef Francesco Valentini. Valentini's crusts are Roman--oblong, served on rectangular wooden paddles. But his pizzas are also Californian, in the sense that Alice Waters of Berkeley's Chez Panisse first started topping pizzas with almost anything she felt like...

Outrigger Pizza Company (Maui, roving locations)

Outrigger Pizza Company is a mobile-pizza oven outfit that started operating around Maui last month. It's run by fourth-generation farmer Eric Mitchell along with his wife, Kerri, and a couple of canoe-paddling friends, Kevin Sarich and Brandis Sarich. Like many cart vendors these days, Outrigger appears in various locations. Mitchell tells me they have four established locations now and that the need for new ovens is eminent.

One of the most popular pies, Mitchell says, is the "Lilikoi Pork": Kalua pork, red onion, sweet peppers, mozzarella, all on a garlic aioli crust and topped with a lilikoi (passion fruit) syrup.

Flatbread Company (Maui - Paia)

Last, I wanted to point out that New England–based Flatbread Company has a Hawaiian outpost on Maui. None other than Jorge Garcia (aka "Hurley" from Lost) named it as "the best pizza in Hawaii" on his blog, Dispatches from the Island. You know, if you trust pizza advice from TV show stars. Given Garcia's fun and knowledgeable writing about food on his blog, I actually kinda do.

But if you want more intel on Flatbread Company's pizzas, you can check out this dispatch from friend of Slice Dustin, who was blown away by the location in Portland, Maine.

What Are We Missing? Got Any Other Recommendations?

As always, these United States of Pizza guides are a work in progress. A perpetual beta edition. We know that we can't be 100 percent complete, and that's why we need your help. If we've missed something, chime in in the comments below. We'll be updating these guides as new intel rolls in!

And ... aloha, pizza lovers!

As a long-time Top Chef fan, I've seen so many dishes presented by the cheftestants that they tend to blend together. But I'll never forget Atlanta chef Richard Blais's peach and sweet tea pizza from the Season Four premiere. Blais didn't go on to win the title, but his pie demonstrated Georgia's potential as a destination for great pizza.

Indeed, the state of pizza in Georgia is just peachy. (Sorry, Slice'rs, I tried to resist.) Visitors and locals can choose from many excellent pizza places, a number of which have opened in the last few years as part of the pizza renaissance sweeping the country at large. Though there isn't necessarily one "Georgia style" that can be easily pinpointed, New York style pizza, Neapolitan pizza, bar pizza, and funky homegrown favorites are all well-represented.

Atlanta

Varasano's Pizza. [Photograph: Daniel Zemans]

It should be no surprise that Atlanta, a top city for serious eats not only in the Southeast but nationwide, boasts a number of excellent pizzerias, several of which have already been visited by Slice.

Atlanta Pizza

Varasano's Pizzeria: 2171 Peachtree Rd., Northeast Atlanta, GA 30309 (map); (404)352-8216; www.varasanos.com

Antico Pizza Napoletana: 1093 Hemphill Ave., Atlanta, GA 30318 (map); (404)724-2333; www.anticopizza.it

Max's Coal Oven Pizzeria: 300 Marietta Street NW, Atlanta GA 30313 (map); (404)974-2941; www.maxsatl.com

Moto Bene: Peachtree Road Farmers Market, 2744 Peachtree Road, Northwest Atlanta, Georgia 30305 (map); (404)654-3282‎; motobenepizza.com

It's probably against the law to blog about pizza without mentioning Varasano's Pizzeria, the realization of New York transplant Jeff Varasano's pizza dreams that opened in spring 2009. A lover of classic NYC pizza joint Patsy's, Varasano obsessively reverse-engineered his favorite pie in his tricked-out home oven. His documentation of this process attracted so much attention that the opening of his brick and mortar pizza joint was awaited with baited breath by Slice'rs nationwide. According to Slice's Daniel Zemans, the pizzeria has managed to more than live up to the hype:

The first thought I had was that while I knew he based his recipe on Patsy's, the pizzas at Varasano's were so much better than Patsy's that comparing the two is an insult to the newcomer.... In developing his mastery of pizza-making, Varasano was so focused on developing his crust that he didn't bother putting toppings on his pies for six years. The result is the epitome of the crisp exterior/soft interior crust. And thanks to some salt and the use of a sourdough starter, the crust has a taste every bit as good as the texture.... Years of a very public quest for the perfect pizza have paid off handsomely for Varasano. He is justifiably very proud of his work and now ranks his pizza among the top ten in the country, a claim he was unwilling to make when he last updated his pizza rankings online last year. I avoid making such rankings myself, but I'm not going to argue that he's wrong.

A pie from Antico Pizza Napoletana. [Photograph: The Blissful Glutton]

Hotlanta residents seeking a more traditional Neapolitan pizza experience would do well to visit Antico Pizza Napoletana. According to food critic Jennifer Zyman of the Blissful Glutton, Antico's wood-burning oven, perhaps unaware that it was shipped out of Napoli after being built, churns out authentic and, even more important, delicious pizzas that would be right at home in the old country. San Marzano tomatoes, properly creamy mozzarella di bufala, a tangy crust, and truly insane cooking temperatures work in harmony to satisfy serious eaters' cravings, at least until the filled-to-order cannoli and free espresso hit the table for dessert.

Max's Coal Oven Pizzeria. [Photograph: Daniel Zemans]

Max's Coal Oven Pizzeria, opened, like Varasano's, in 2009, is a solid option for pizza in the formerly pizza-bereft downtown area. According to Zemans, Max's pies, though not extraordinary, really shine thanks to their toppings:

At Max's, I have no idea what kind of tomatoes are used, but the sauce is delicious and put on the pizza with more generosity than I remember seeing on a coal oven pie. Another pleasant surprise was the sausage, which was unlike any I've had before. In addition to the traditional fennel, the sausage was seasoned with a healthy dose of nutmeg and some cinnamon, creating a sweet savory pork combination that really worked well.... Is Max's going to blow your mind? Probably not. But if you find yourself in downtown Atlanta craving some pizza, you could do a whole lot worse.

The Moto Bene mobile pizza stand. [Photographs: Daniel Zemans]

Have you even been strolling around a beautiful farmer's market and thought to yourself, This is nice and all, but I sure could use a good slice right now? What, just me? In any case, pizza lovers should check out Moto Bene, a mobile wood-oven pizzeria run by Batali alum Dan Latham that sets up in Atlanta farmer's markets and turns out artisanal pies using toppings purchased from the surrounding stalls. According to Zemans, who sampled a spicy sausage pie:

Northern Georgia

While Atlanta is a strong pizza city, Zyman feels that the outlying region ("outside the perimeter" or "OTP" in local parlance) has even better options, perhaps because of its large population of transplanted New Yorkers. (New Yorkers demanding good pizza? Who knew?) This area of the state is probably the best bet for Slice'rs looking for ambitious, well-executed pizza in Georgia.

Northern Georgia Pizza

Pizzeria Fortunato: 5350 United Dr SE, Smyrna, GA 30082 (map); (770)432-7454; www.pizzeriafortunato.com

Vingenzo's: 105 E. Main Street #105 Woodstock, GA 30188 (map); (770)924-9133; www.vingenzos.com

Verra-Zanno Pizzeria: 11600 Medlock Bridge Road Johns Creek, GA 30097 (map); (678)473-0209; www.verra-zanno.com

Alpine Bakery & Pizzeria: 295 Rucker Rd # 140 Alpharetta, GA 30004-6679 (map); (770)410-9883‎; alpinebakeryandpizza.com

Smyrna's Pizzeria Fortunato comes highly recommended by Zyman and Creative Loafing, which selected the restaurant as its favorite Atlanta pizzeria of 2008, despite it being about 20 miles outside the city. Fortunato serves up huge New York style pies with everything in balance: charred crust, tasty sauce, and stretchy cheese. No worries if you can't finish off one of the big slices; they're great for reheating.

Further north you'll find two pizzerias, each about 40 minutes from Atlanta, that serve delicious pizza mainly to local office workers. Woodstock's Vingenzo's is a full-blown Neapolitan restaurant that puts a premium on super-fresh ingredients; their mozzarella is made from scratch, as is their fresh pasta and—need I say it?—their pizza dough. Duluth's Verra-Zanno Pizzeria, which I suspect may have been named to confuse Georgia pizza nerds, has a totally different vibe, offering up huge, flavorful, New York slices with good aged mozzarella and tasty crusts.

If you're having trouble choosing between Vingenzo's and Verra-Zanno, drive to the town of Alpharetta, halfway between Woodstock and Duluth, and pay a visit to Alpine Bakery & Pizzeria, founded by two New Yorkers who met in military service. Alpine offers three varieties of pizza: regular New York style pizza, three-cheese white pizza, and Sicilian pizza, all with many possible toppings. While the pizza is undeniably tasty, the bakery's signature standouts are other pizzeria favorites, such as sausage rolls and giant stromboli so delicious that the mere memory of them practically incapacitated Zyman during our telephone interview. (Whatever you do, don't miss the Italian stromboli, filled with assorted salumi.) If this isn't healthy enough for you, you can load up on the bakery's wide variety of cakes, pies, cookies, and other pastry.

Savannah

Savannah Pizza

Vinnie Van Go-Go's: 317 W Bryan St Savannah, GA 31401 (map); (912)233-6394; www.vinnievangogo.com

Screamin Mimi's: 513 E Oglethorpe Ave # P Savannah, GA 31401 (map); (912)236-2744; www.screaminmimispizza.com

Huca Poo's: 1213 US Highway 80 Tybee Island, GA 31328 (map); (912)786-5900; hucapoos.com

If you haven't been, you owe it to yourself to visit Savannah, a city so beautiful General Sherman left it intact as a gift to President Lincoln. After a day of strolling under the city's canopy of Spanish moss, skip Paula Deen's place and grab a slice instead. Your best bet is to go for thin-crust pizza, invariably served in a family-owned restaurant with a ridiculous name. On the mainland, you can get a good slice at Vinnie Van Go-Go's, which serves New York style 'za, or at Screamin Mimi's, which serves more of a Jersey-style pizza with an almost cracker-thin crust. Both are frequently praised in local media and on Georgia food message boards. Offshore, Huca Poo's on Tybee Island serves up solid bar-style pizza and a long list of beers.

Statewide

A pizza from the Mellow Mushroom. [Photograph: Michele Humes]

If it's an indigenous Georgia pizza style you want, look no further than the Mellow Mushroom chain of pizzerias. Boasting psychedelic decoration that lives up to both its name and its founding in 1974, Mellow Mushroom serves deliberately over-the-top pies with lots of toppings and distinctly garlicky, bready crusts. As Michelle Humes wrote of her "House Special" pie for Slice:

Statewide

Mellow Mushroom Pizza Bakers: Various locations; www.mellowmushroom.com

Defying expectations, the alarming variety of toppings was handled with restraint. The tomato sauce was, to my palate, a bit heavy on the oregano, but everything tasted fresh, and there wasn't the tsunami of orange oil that I've come to expect from big-chain "Meat-Lover's" pies. The star of the show, though, was that garlicky, unctuous crust—thick enough to sink your teeth into, but still thin enough to eat with your hand. Yellow with butter and stuccoed with cornmeal, this is a crust to save for last, not discard.

So, Slice'rs, what did we miss? Tell us about your favorite Georgia pizza joints in the comments below.

About the author: When not eating or cooking, Aaron Mattis finds time to study economics. His recipe column, "Taking the Heat," runs biweekly in the Scarsdale Inquirer.