The best pizzas in America outside New York and Chicago

Why New York and Chicago always win the argument

For decades, most of us believed great pizza only lived in New York and Chicago. TV shows, school debates, and family trips repeated the same story so often that kids grew up assuming every other state was secondarymandatory stop.

That idea stuck for a long time. Many guidebooks still focus on those two cities. But food enthusiasts in the United States now agree that talent has spread, and some of the most exciting pies.

America’s pizza map is changing fast

Chefs move between states more than ever. They train in New York kitchens, work stages in Italy, then open restaurants in places once ignored by national critics. That movement has reshaped regional expectations.

Social media accelerated the change. A great pie in Portland or Phoenix can now reach national attention in weeks, not years. The result is a broader map of excellence where serious pizza lives in many U.S. cities at once.

Tony’s Pizza Napoletana in San Francisco

Tony’s Pizza Napoletana represents California’s rise in credibility. The restaurant strikes a balance between tradition and experimentation, offering certified Neapolitan pizza alongside creative American interpretations that still respect technique.

Chef Tony Gemignani’s competition history gives the place weight beyond hype. Visitors from across the country treat it as a destination rather than a novelty. Their burrata queen and New Yorker are two of my favorite flavors.

Pizzeria Sei in Los Angeles

Pizzeria Sei’s pies focus on fermentation, texture, and balance rather than excess toppings or gimmicks. That approach attracts diners who care about process. Their mala lamb pizza, Margherita special, and Rudi’s special are most famous.

The restaurant earned national attention last year, drawing visitors from across the U.S. who plan trips around reservations. My go-to order there is Funghi or diavola pizza,  tricolore salad, and Pellegrino sodas.

Pizzeria Beddia in Philadelphia

Philadelphia’s food identity shifted over the past decade, and Pizzeria Beddia helped drive that change. The focus stays on balance rather than spectacle, with dough, sauce, and cheese treated with discipline. It shows. Every visit.

I visited Pizzeria Beddia on a Saturday and ordered the ramp white pie special, and arrabbiata with pepperoni and pickled chilis. People also love their roasted pepper pizza with a thin, crispy crust. Its reputation grew through serious diners and weekend trips.

Frank Pepe Pizzeria Napoletana in New Haven

Frank Pepe Pizzeria Napoletana carries real historical weight. Operating since 1925, it connects modern diners to the immigrant roots of American pizza culture. The coal-fired ovens remain central to its identity.

The white clam pie continues to divide opinion, which is part of its power. Other top picks include the classic Tomato Pie, the popular Pepperoni Pizza, and the Broccoli Rabe White Pizza, but the Clam Pie is considered their iconic, must-try dish. 

Modern Apizza in New Haven

Modern Apizza sits in the shadow of legends yet maintains its own devoted following. The crust tends toward smokier, the pies slightly more restrained. Regulars argue about differences, but most order their special New Haven-style thin-crust apizza.

What matters is that Modern holds its own in a city crowded with strong competitors. National lists consistently recognize it, which reinforces New Haven’s role as more than a one-restaurant story.

Sally’s Apizza in New Haven

Sally’s Apizza completes the New Haven trio that reshaped national perception. Its pies lean hard into char, texture, and intensity. Lines remain long regardless of season, which signals loyalty rather than trend chasing.

Visitors from across the U.S. often arrive with high expectations shaped by years of hype. Many leave convinced the reputation is deserved. Few small cities influence a national food category this strongly. New Haven remains one of those rare exceptions.

Ken’s Artisan Pizza in Portland

Ken’s Artisan Pizza is widely considered one of the top pizza destinations in the country, known for its long-fermented dough and wood-fired pies. Located in Portland’s Kerns neighborhood.

It maintains a casual, hip atmosphere that draws both locals and tourists, often resulting in significant wait times. Their best dishes are “Mortadella & Pistachio” pie, the classic “Margherita,” and the “Brooklyn” (topped with hot honey).

Apizza Scholls in Portland

Scholls is often cited as one of the best pizzerias in the United States. It is celebrated for its New Haven-style inspired pies, characterized by a thin, charred, and airy crust that achieves a perfect balance of chew and crunch.

Its most recommended options include the “Paulie Gee“ (topped with hot soppressata and Mike’s Hot Honey) and the “Bacon Bianca“ (a white pie with house-cured bacon and plenty of garlic).

Buddy’s Pizza in Detroit

Buddy’s Pizza is the legendary birthplace of Detroit-style pizza, having served its iconic square pies since 1946. The original location on Conant Street is a pilgrimage site for food lovers, offering a nostalgic, family-friendly atmosphere that captures the city’s history.

It is world-renowned for its signature deep-dish crust, forged in blue steel pans originally used by local auto workers, which results in a light, airy center and a crispy, caramelized cheese edge known as “frico.”

Craft 64 in Scottsdale

Craft 64 is located in one of the oldest standing adobe buildings in Scottsdale (built in 1948), offering an authentic “Old Town” vibe. It has both the vibe of a cozy neighborhood pub and a high-end artisanal kitchen.

They make their own cheese fresh every day. Their pizzas are cooked in a custom Italian oven using local pecan wood, which provides a unique, slightly sweet smoky flavor profile. A “crust-connoisseur” or a “hop-head,” it’s a mandatory stop on any Arizona food tour.

And these are not the only good eateries left; there are also Washington restaurants where the views are as memorable as the food.

La Leggenda in Miami

Led by Chef Giovanni Gagliardi, a world pizza champion known as “The Legend,” La Leggenda brings over 20 years of Neapolitan tradition to Miami Beach. The vibe is authentic, loud, and happy, capturing the vibrant spirit of Naples right on Española Way.

Their crown jewel is the Margherita STG, and the Parmigiana is a fan-favorite pie inspired by the chef’s grandmother’s classic eggplant recipe. It is often praised for its unique flavor profile and high-quality toppings.

And pizza is not a New York thing anymore; there are better options now, as New York City tops the list of U.S. cities with amazing food.

So, which city would you travel to just for a slice? Share your picks in the comments!

This slideshow was made with AI assistance and human editing.

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