#73 Sullivan Street Bakery, New York City (Pizza Bianca)
In 2000, Jim Lahey built the Sullivan Street Bakery headquarters in Hell’s Kitchen, where he became known not just for his bread, but for his Roman-style pizza. To most pizza-loving Americans, Sullivan St.'s pizza will really seem like more of a focaccia than a pizza. Consider the Pizza Bianca, a 6-foot-long light, airy, hand-formed flatbread that’s porous, bubbly, and accented with olive oil, coarse sea salt, and rosemary. But if you dig dough over the sauce and cheese with olive oil and your full daily requirement of fresh rosemary, then this is the "pizza" for you. If you’re looking for a bit more of a flavor profile, Sullivan St. does also fold in 13-month-old Sardinian sheep's milk cheese in its Bianca con Pecorino, serve a Pizza Funghi with cremini, a Pizza Patatewith thin-sliced potato and onion, a zucchini and Gruyère pie, and a thin-crust Pizza Pomodoro with tomato, olive oil, and salt with slightly burned edges.