Is This the Best Pizza in the U.S.?

These pizzas just might be the best in America
Best Pizza in the U.S.

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Roberta's in Brooklyn doesn't just serve great pizza, it's one of the city's great restaurants.

Ask the average person who makes the best pizza, or read articles, blogs, and best-of lists by pizza “experts,” or wade into online comments, and you’ll find that there is a light side and a dark side — two flavors, if you will — of Pizza Opinion: The positive, passionate, all-consuming love for one’s own favorite cheesy, greasy, roof-of-mouth-burning slice; and the dark, fiery vitriol reserved for those who dare challenge the superiority of thin-crust over deep-dish, sweet sauce over savory, or any number of other fiercely divisive pizzalogical issues. Considering the passion pizza inspires, responsibly declaring America’s best pizza can be challenging. But The Daily Meal doesn't shy away from a challenge. With our third annual ranking of the 101 Best Pizzas in America, we have again sought the nation's supreme pies and slices, considering more places than ever in our quest for the best. 

To compile our ranking, some 700 pizza spots were considered by 78 panelists, (a geographically diverse panel of American chefs, restaurant critics, bloggers, writers, and pizza authorities). Below are the top 5 pizzerias and their signature pizzas; click here for the full 101.

#5 Sally’s Apizza, New Haven Conn. (Tomato Pie: Tomato Sauce, No Cheese)
Sally's Apizza is a New Haven classic, operating from the same location where they opened in the late 1930s in New Haven's Wooster Square. Their pizza is traditionally thin crust, topped with tomato sauce, garlic, and "mozz." The pies look pretty similar to what you'll find down the street at Frank Pepe, which any New Haven pizza believer will note is because the man who opened Sally's is the nephew of the owner of Pepe. The folks at Sally's will be the first to tell you that Pepe makes a better clam pie, but as for tomato pie (tomato sauce, no cheese), well, they have the original beat there.

#4 Roberta’s, Brooklyn, N.Y. (Margherita)
Say Roberta's is in the new class of restaurants that has fanned the flames of the Brooklyn vs. Manhattan debate, call it a great pizza joint, recall it as a frontrunner of the city's rooftop garden movement, and mention that Carlo Mirarchi was named a Best New Chef by Food & Wine, and you'd still be selling it short. Roberta's is in Bushwick, six stops out of Manhattan on the L, and it’s one of the city's best restaurants (it even serves one of the city’s hardest-to-score tasting menus). In Bushwick! Pizza may not be the only thing at Roberta’s, but its Neapolitan pies are at the high end of the debate about the city's best (and according to an interview with the blog Slice, inspired another great pizzeria on this list, Paulie Gee’s). Yes, some of them have names like "Family Jewels," "Barely Legal," and after disgraced New York City mayoral candidate Anthony Wiener, "Carlos Danger," but you don't have to take yourself seriously in an environment where Brooklyn hipsters and everyone else tolerate each other in the face of pizza this good. As much as the Amatriciana and the Bee Sting (when Roberta’s goes mobile) may tempt, the Margherita (tomato, mozzarella, basil) is Roberta’s pizza Lothario.

#3 Pizzeria Bianco, Phoenix, Ariz. (Margherita: Tomato Sauce, Fresh Mozzarella, Basil)
"There’s no mystery to my pizza," Bronx native Chris Bianco told The New York Times. "Sicilian oregano, organic flour, San Marzano tomatoes, purified water, mozzarella I learned to make at Mike's Deli in the Bronx, sea salt, fresh yeast cake, and a little bit of yesterday's dough. In the end great pizza, like anything else, is all about balance. It's that simple.''

Try telling that to the legions of pizza pilgrims who have made trip to the storied Phoenix pizza spot he opened more than 20 years ago. The restaurant serves not only addictive thin-crust pizzas but also fantastic antipasto that incorporates wood-oven-roasted vegetables, perfect salads, and homemade country bread. The wait, once routinely noted as one of the worst for food in the country, has been improved by Pizzeria Bianco opening for lunch, and the opening of Trattoria Bianco, the pizza prince of Arizona’s Italian restaurant in the historic Town & Country Shopping Center (about 10 minutes from the original). This is another case where any pie will likely be better than most you’ve had in your life (that Rosa with red onions and pistachios!), but the signature Marinara will recalibrate your pizza baseline forever: tomato sauce, oregano, and garlic (no cheese).

#2 Di Fara, Brooklyn, N.Y. (Classic Round Pie: Mozzarella, Parmigiano-Reggiano, Plum Tomato Sauce, Basil, Olive Oil, Sausage, Peppers, Mushroom, Onion)
Domenico DeMarco is a local celebrity, having owned and operated Di Fara since 1964. Dom cooks both New York- and Sicilian-style pizza Wednesday through Sunday (noon to 4:30 p.m., and from 6:30 p.m. to 9 p.m.) for hungry New Yorkers and tourists willing to wait in long lines and brave the free-for-all that is the Di Fara counter experience. Yes, you're better off getting a whole pie than shelling out for the $5 slice. Yes, it's a trek, and sure, Dom goes through periods where the underside of the pizza can tend toward overdone, but when he's on, Di Fara can make a very strong case for being America's best pizza. If you want to understand why before visiting, watch the great short film about Di Fara called The Best Thing I Ever Done. You can’t go wrong with the classic round or square cheese pie (topped with oil-marinated hot peppers, which you can ladle on at the counter if you elbow in), but the menu’s signature is the Di Fara Classic Pie: mozzarella, Parmesan, plum tomato sauce, basil, sausage, peppers, mushroom, onion, and of course, a drizzle of olive oil by Dom.

#1 Frank Pepe, New Haven, Conn. (White Clam: Clams, Grated Parmigiano-Reggiano, Olive Oil, Garlic, Oregano)
If you want to discuss the loaded topic of America's best pizza with any authority, you have to embark on a pilgrimage to this legendary New Haven pizzeria. Frank Pepe opened in Wooster Square in New Haven, Conn., in 1925, offering classic Napoletana-style pizza. After immigrating to the United States in 1909 at the age of 16 from Italy, Pepe took odd jobs before opening his restaurant (now called "The Spot," adjacent to the larger operation). Since then, Pepe has opened an additional seven locations.

What should you order at this checklist destination? Two words: Clam pie ("No muzz!"). This is a Northeastern pizza genre unto its own, and Pepe's is the best of them all: freshly shucked, briny littleneck clams, an intense dose of garlic, olive oil, oregano, and grated Parmigiano-Reggiano atop a charcoal-colored crust. The advanced move? Clam pie with bacon. Just expect to wait in line if you get there after 11:30 a.m. on a weekend.

 

 

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