National recognition and a cult following have only fed their progress; plans for expansion are blazing away like the imported Acunto ovens that feed the masses. [Eater 38 Member]
Thin-crust East Coast/New Haven-style pizza, this southeast joint closes when they out of dough, which they stick in a 650-900-degree oven and char the daylights out of. [Eater 38 Member] Read more.
This Motor City institution still serves its iconic square pizza, but their recent adventures in thin crust territory warrant a second look. [Eater 38 Member]
The finest of Dallas' Verace Pizza Napoletana joints, Cane Rosso also boasts one of the city's best dog-friendly patios. [Eater 38 Member]
Coalfire changed the way we think about thin crust. If you like it super crispy with a little bit of char, this is your new haunt. [Eater 38 Member]
Perfectly fired seasonal pizzas. Don't miss the desserts from pastry chef Brandi Henderson. [Eater 38 Member] Read more.
The dining room is homey and comfortable but, at the same time, feels forward-looking. Cocktails are some of the best in the city. [Eater 38 Member]
Since it's opening in the fall of 2011, Harry's continues to be a casual go-to for some of the best wood oven specialty pizza in town, polenta fries, salads, draft brews and more. [Eater 38 Member]
The Chicken Liver Rigatoni is one of Philly's best dishes, and the pizza is some of the best in the city. [Eater 38 Member] Read more.
Authentic Neapolitan style pizza made in an imported oven. No atmosphere to speak of, but they make the mozzerella fresh every single day, and it's BYOB! [Eater 38 Member]
From the team behind Frasca Food and Wine, Pizzeria Locale brings Neapolitan pizza to pie fanatics who submit themselves to cutting their own slice for the sake of authenticity. [Eater 38 Member]
Pizzeria Lola pizza is a thing of beauty, especially when it's topped with three kinds of mushrooms (crimini, shitake, and portabella), two kinds of cheese (taleggio and fontina), and truffle oil.
In a handsomely rustic storefront, Nancy Silverton, Mario Batali, and Joe Bastianich front what is, on its best days, LA's best pizza. [Eater 38 Member] Read more.
Santarpio's in Eastie is the place to go to shut up your obnoxious New York friends when they claim there's no good pizza in Boston. [Eater 38 Member]
The blistered, slightly salty crusted pizzas are perfectly fired and come with a thoughtful list of salads and sides. [Eater 38 Member] Read more.
Pizzas cooked in wood-fired brick ovens with a crisp crust that you have to tear apart by hand bring in families from all over the valley. [Eater 38 Member] Read more.
Great Detroit-style pizza (deep dish, baked in actual auto-part pans). Friendly service and a willingness to deliver into anchor bar Violet Crown Social Club doesn't hurt either. [Eater 38 Member]
