Where: St. Louis
Imo’s Pizza now has more than 90 stores, most located in the greater St. Louis area, with a dozen other stores throughout Missouri, including Springfield and Kansas City. Their signatures (besides the Provel, thin crust, and square slices, of course) are their fresh, never frozen ingredients piled edge to edge, their homemade sauce and an ongoing dedication to their customers and St. Louis.
The year was 1970. Hidden away on Fernald Avenue in Morton Grove Illinois, Pequods Pizza started a cult following for its pan style pizza with a “caramelized crust” edge.
Pequods has received many local and national “Best Pizza” honors. The legendary pan pizza continues to receive glowing accolades. The thin crust, while less decorated, has quietly developed a huge following of pizza connoisseurs.
Where: New York
The cold cheese adds an amazing texture as it begins to melt with the hot bubbling cheese that is already on that slice. Thin crust, a little crispy, a little chewy, a little greasy and with great sauce. Size tends to be smaller than normal for LI, but normal on LI is gigantic everywhere else.
The brothers Zane and Brandon Hunt have a combined 25 years experience in the independent pizza, restaurant, bar, and customer service fields. They have also been ordering pizzas on the phone as soon as they could remember the digits to dial on the phone. The pizza at Via 313 is inspired by our memories of traditional Detroit-Style pies from our youths (Cloverleaf, Buddy’s, Loui’s, Niki’s) and the best traditional pizzas in the region.
Malnati’s success comes from their commitment to quality. Every Lou Malnati’s pizza is handmade from scratch using the finest and freshest ingredients. Every year, the Malnati team hand selects California vine-ripened tomatoes for the perfect sweet and tangy taste. The exclusive sausage blend is seasoned to their exact specifications. The fresh mozzarella cheese comes from the same small dairy that has supplied Lou Malnati’s for over 40 years. And the family’s secret recipe for flaky, buttery crust has been passed down from generation to generation.
Serious Pie, pizzeria with a bread baker’s soul, serves up pies with blistered crusts, light textured but with just enough structure and bite. Our attentiveness to each pizza in the 600 degree stone-encased apple wood burning oven preserves the character of house-made charcuterie and artisan cheeses from around the world.
Over the next 40 years and counting, millions of happy and loyal fans as well as hundreds of critics, call Giordano’s the city’s “best” stuffed pizza!
The brand garners frequent media coverage and continuously tops “Best Pizza” lists and dining guides. Giordano’s has been acclaimed “Chicago’s Best Pizza” by NBC, CBS Chicago, New York Times, Chicago Magazine, Chicago Tribune, Chicago Eater, Home & Garden Magazine, Concierge Preferred and more!
They have such a huge selection of random pizzas and they’re all so darn tasty. It’s a favorite on Capitol Hill.
Piecasso’s owner, Eduardo Rovetto, learned the pizza business at a young age from his parents, Quinto and Rosa, both originally from Sicily. The pizza business has always been a family tradition in the Rovetto family. There are 10 Rovetto family pizzerias on the East coast.
Try the locals’ favorites: the great assortment of slice pie offerings, fried calamari, garlic knots, the daily fish sandwich special, or the fabulous Treehugger pizza.
Where: San Francisco
Tony’s Pizza Napoletana, home of 11 time World Pizza Champion Tony Gemignani. All of our ingredients are authentic, and imported from the Pizza Capital of the World, Napoli.
Located literally in the backspace behind chef Cirkiel’s iconic Parkside is Austin’s first Neapolitan pizzeria.
Where: New York
New York City was the birth place of New York style pizza. During the year of 1905, Lombardi’s was licensed by the City of New York, becoming America’s First Pizzeria.
Over 100 years and still coveted as one of the Best Pizzeria’s in the United States. Highly regarded and rated as the Best of New York , a City of Pizzeria’s.
They boast the highest pizza-to-history ratio in the city, and you can take that to the bank!
Pepe’s is as Passionate about our visitors as we are about making great pizza. Perfect Pepe’s Pizza is what you count on when you bring your family in for lunch or dinner.
Where: New York
Pizzaiolos, cousins and best friends, Francis Garcia and Sal Basille opened Artichoke Basille’s on 14th St. in 2008. Speciality- Artichoke Basille’s Pizza Co.’s signature Artichoke and Margherita pizzas.