#7 Sally’s Apizza, New Haven, Conn. (Tomato Pie) from 101 Best Pizzas in America 2013 (Slideshow)

101 Best Pizzas in America 2013 (Slideshow)

Eric Wolfinger

Slide 94 of 101
#8 Flour + Water, San Francisco (Margherita)

Although this San Francisco restaurant claims to specialize in house-made pastas, their pizza is formidable. Baked in a wood-fired oven, the thin-crust pizza at Flour + Water blends Old World tradition with modern refinement, according to chef and co-owner Thomas McNaughton. Pizza toppings vary depending on what’s in season, making each dining experience unique, but Flour + Water’s textbook Margherita is amazing. Heirloom tomatoes, basil, fior di latte, and extra-virgin olive oil… if only the simplicity implied by the restaurant’s name could be duplicated in pizzerias across the country.

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