pageview_candidate 101 Best Pizzas in America 2013 (Slideshow)

#76 Picco, Boston (Margherita)

It won’t surprise Bostonites to hear others say that theirs is a great city for pizza, usually when mentioning Santarpio’s and Regina in the same breath, but it probably doesn’t happen nearly as much as it should. One of the newer breed of pizzerias working to change that is chef-owner Rick Katz’s South End spot Picco, though at this point, almost 10 years after first opening and all the buzz and awards (among them Boston magazine's Best High-Brow Pizza nod in 2013), Picco has practically become an institution. It’s easy to see why. The pizza at Picco (an acronym for Pizza and Ice Cream Company), which is cooked at about 600 degrees in a gas-fired oven, is thin and artful, and rounded by airy, though somewhat powdery crusts (think more Totonno’s in appearance). Pizzas are cooked well done, so the restaurant recommends you let your server know if you’d prefer them "lightly cooked." Either way, it will arrive bubbling and hot at your table, one of the city’s gems. As much as it may pain chef Katz and his crew to admit it, the margherita and pepperoni pies are typically Picco’s best-sellers on the eight-pie menu, but do him a favor, and yourself a solid, by also ordering his Alsatian pizza, their version of France’s tarte flambé (sautéed onions, shallots, garlic, crème fraîche, bacon, and Gruyère), and finishing off your meal with the "Adult" Ice Cream Soda, raspberry Belgian lambic poured over vanilla ice cream.