Limestone’s pies are topped with homemade ingredients and those from local farmers, so their menu changes seasonally. One thing they didn't consider before making the move was the lack of Chicago-style pizza options. Star pizzaiolo Chris Bianco's favorite pie is his marinara pizza and there's almost always a line out the door. “And pizza’s never bad” the thinking goes, right? We offer 35 toppings for you to create your own pizza. Not run-of-the-mill stuff to be expected, even from the best. Photo © Larry Sales, Credit: 12-inch pizza pan; Non-stick and scratch-resistant; Made in the USA; Get it now on Amazon.com . Address and phone: 25 Preble St, Portland (207-245-3088) In 2011, Giulio Adriani introduced New Yorkers to the delicacy at Brooklyn’s Forcella; he’s since opened a Manhattan location. Website: ettodc.com. That’s why we’re here to assist you in your journey. Website: pizzeriabianco.com. The Original Tomato Pie (without mozzarella) is still on the menu but the most popular pie is the white clam pizza. Photo © Squire Fox. co-pane.com, Credit: Pizzas come in three sizes (10-inch, 13-inch, and 16-inch) with your choice of five sauces: tangy red, barbecue, Alfredo, olive oil and garlic, and a nutless pesto. Owner Tom Kess made the Lakewood pizzeria into what it has become today, taking over a defunct pizzeria in 1981 but keeping its name because he couldn’t afford to buy a new sign. Pizza Shack’s famed Carnivore comes layered so high with pepperoni, Canadian bacon, sausage, beef, and bacon that it's been known to weigh five pounds and reach two inches in height. Detroit-style pizza is having a moment in the national food media spotlight, and there’s no truer pilgrimage than where the style originated in pans supposedly once used to hold auto parts. We make our own pizza sauce, dough, bread and dressings in the store everyday! Photo © Eric Wolfinger, Credit: Given that Pizza Rock houses at least four different kinds of pizza ovens, and that he serves at least nine styles—all done as if by someone native to each— it’s difficult to recommend just one pie, so we’ll note the ones made in limited quantities. Speaking of which, toppings tend toward the outrageous, including things like Thai peanut sauce, smoked turkey, and gyro meat. It's hard to argue, especially when your mouth is full with a bite of the light, nearly matzo-thin crust covered with toppings from one of the three sections on the signature Flag Pizza: crushed tomato with mozzarella, provolone, Romano, Parmigiano and asiago; roasted garlic cream with mozzarella, Cheddar and ricotta; and pesto with fresh mozzarella. And student-friendly it is, serving cheese-stuffed breadsticks and pizzas to hungry, studying scholars. Photo © Shane Mitchell. Address and phone: 209 41st St, Birmingham (205-599-9900) There are now locations in Kentucky, Ohio, and Alabama, but the Pies & Pints flagship first opened in 2003 in Fayetteville, West Virginia, focusing on craft beers and great pies. Restaurateurs Bobby Stuckey and Lachlan Mackinnon-Patterson of Locale’s sister restaurant Frasca serve Neapolitan-inspired pizzas fast-fired in a 900° Naples-imported wood-fired Stefano Ferrara oven. Address and phone: 1320 E 200 St, Salt Lake City (801-582-5700) Truly apizza symphony, and without “muzz”! Address and phone: 2860 Cerrillos Road, Santa Fe (505-471-0043) Al has an artist’s temperament and prefers pies burned, comparing the dark notes to chocolate, but he’s a master of this onetime coal oven that’s been retrofitted with ga, and is self-aware enough to offer lighter versions. It was an experience that resembled a drug deal more than a pizza pursuit, but they were onto something: an 18-inch-wide reinterpretation of New York City’s thin-crust pies. It’s a 16- to 18-inch pie, making it a cross between Neapolitan-style consistency and New York-style size. In the quest for America’s best, I’ve had pretty average—and at times downright bad—slices that’ve made me wish I’d swiped left on them. Caradaro was started by two Italian immigrants, one from Naples (where the pizza is round and flat) and the other from Sicily (where the pizza is thick and rectangular). Schenk sold his restaurant group a few years ago, but his spirit lives on at the restaurant and with one of his favorite pies—the Punctuated Equilibrium, topped with Kalamata olives, oven-roasted red peppers, Vermont goat cheese, rosemary, red onions, scallions, cheese, and garlic-infused olive oil. Address and phone: 623 E Adams St, Phoenix (602-258-8300) Not flat enough to be called a bar pie, Dr. Field Goods’ pizza is more like a crackery Neapolitan with toppings that venture out to the slightly raised edge. Photo © David Karvasales, Credit: A pizza stone can help you make restaurant-quality pizza at home. mozza-la.com, The phenomenal pizza margherita (tomato sauce, Fior di Latte and extra-virgin olive oil) has delicious puffy and charred cornicione (end crust), the result of just two minutes in the 800-degree wood-burning oven imported from Italy. He spent two years experimenting with pizza making before opening Pizzeria Caldera with his wife Miga Rossetti in 2011. Of their five classics, the spinach and garlic pie with ricotta may be the best-seller, with the sausage-, pepperoni-, salami-, and olive- topped Giacomo topping the signature selections. As in Naples, the Margherita Extra with fresh mozzarella di bufala and crushed Campagna tomatoes call out to the American pizza lover’s cheese-centric worldview. Prime Pizza By design, the pizza-slice joint will always emphasize convenience over quality. Address and phone: 13715 Madison Ave, Lakewood (216-221-0440) © Copyright 2021 Meredith Corporation. Website: luisasbrickovenpizza.com. It’s been theorized that their styles crossed to create the flat, rectangular cut that was then popularized by tavern owners like Bobby, who quickly saw the lucrative potential of selling thin-crust pizza to beer-drinking patrons (thus “tavern-cut”). Address and phone: 1730 Pearl St, Boulder (303-442-3003) What separates the Oakland spot from the original is the massive Stefano Ferrara wood-burning oven—which cook pizzas in 90 seconds—and a few different pies such as the Montanara Rockridge (lightly fried pizza dough topped with smoky tomato sauce, burrata and basil). Go for the Margherita from the specialty pie section, and if you’re looking for an off-road, truly different pie, turn back to the starters for the Pizza Skins, a truly unique offering of roasted garlic mashed potatoes, Cheddar, bacon, and scallions baked on Pies & Pints pizza dough and served with sour cream. Salary estimates are based on 2,671 salaries submitted anonymously to Glassdoor by Pizza Chef employees. pepespizzeria.com, Chef Mathieu Palombino cooked at BLT Fish before he embarked on his pizza tasting tour, traveling from Italy to California, trying pies to perfect his bready, well-salted crust. Photo © Courtney Perry, Credit: facebook.com/Lucalis, Hard to believe, but it can be tough to find good Italian food in and around Little Italy. At this pizza spot by Marc Vetri, one of the country’s best Italian chefs, the Neapolitan pies come with thick, chewy crusts and toppings like prosciutto crudo and roasted fennel. Since then, he’s been the state’s pizza king (and, you could argue, the best in all the West). Address and phone: 1570 Stockton St, San Francisco (415-835-9888) Since then, he’s been the state’s pizza king (and, you could argue, the best in all the West). 2. Good pizzerias make their own dough, their own mozzarella, sometimes their own sausage—but pepperoni too? Website: tonyspizzanapoletana.com. Americas +1 212 318 2000. Every year, critics make a pilgrimage to America’s pizza mecca and declare what Arizonans have long known: Bronx-born Chris Bianco makes some of the country’s best Neapolitan pizza. Theirs is a traditional, wood-oven fired approach to a thinner, chewy Neapolitan pizza, one accompanied by a “ham bar” and small plates like turkey wings, boiled peanuts, and pimento cheese to remind you you’re in the South. Martha Hoover launched the first Napolese pizzeria in 2011, around the corner from her wildly popular Café Patachou. Photo © Emily Hart Roth, Credit: The pizza pan is durable and long-lasting as it claims. All of these New York-style pies are balanced and delicious. Matt Winjum and Arron Hendricks had smoothies on the brain, not pizza, when they opened their first business as teenagers. Seared corn and lime chipotle sour cream are the craziest additions to a sausage-centric list of pies, all of which are homemade. Look no further than a three-minute turn off I-80, about an hour west of Des Moines, for Iowa’s best pie: Jim Zimmerline’s taco pizza. Photo courtesy of Via Tribunali, Credit: The pizza will not stick to it at all and will slide easily to a cutting tray or you can cut it into the pan as well. All serve the two styles of pizza that made Hideaway a runaway hit over the years: the original thin-crust, great for lighter pies, and a hand-tossed version that holds up better to the heavily topped specialties. If you’re visiting in August, you’ll also have to decide whether you want to brave their signature habanero pie made using fresh peppers from the Yucatán Peninsula in Southern Mexico. You may never find anything as good as this. Address and phone: 814 Massachusetts St, Lawrence (785-856-2825) Pizzeria Beddia’s a bit fussy. this link is to an external site that may or may not meet accessibility guidelines. 4. This Chef Pomodoro pizza peel is an essential tool to have in your kitchen if you wish to get the most out of your pizza. 6. After all, great pizza is about exploring sauce coastlines, testing the limits of untested cheese pulls, catching a glance of that perfect leopard spotting, or finding that ultimate pizzeria where there is no cornicione left behind. For the frozen type of pizza, it is always 5 temp setting but you can play with the baking time. Deep-dish is technically a casserole, but yes, it’s still pizza, and it can be great, but that’s not the only pizza style in Chicago. Address and phone: 3117 Main St, Duluth (678-587-5420) With over 20 schools worldwide the Scuola Italiana Pizzaioli has certified pizza chefs from all … totonnosconeyisland.com, Seventy-plus-year-old owner Domenico DeMarco makes all the pies at this Brooklyn pizza mecca, so they come out with the perfect balance of tomato sauce (made fresh daily), mozzarella and Grana Padano cheeses. Address and phone: 12925 U.S. 71 South, Grandview (816-965-0743) Website: hideawaypizza.com. Website: pizzadelicious.com. Just make sure to get some of their homemade chili-garlic sauce to drizzle on top. The dough is deep-fried, then topped and baked, adding a depth of flavor. 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