It says something about America’s growing obsession with pizza that this list features a significant number of James Beard Award-winning chefs — namely that there’s a growing interest, and undoubtedly still more fascinating and fun pizza on the horizon. In the case of Miami’s Harry’s Pizza, that would be chef Michael Schwartz (Best Chef: South in 2010), who opened his casual neighborhood joint in 2011 (his restaurant group’s first foray into pizza) and named it after his son (Coconut Grove now sports a location, too).
There are 10 hand-formed thin-crust pizzas on chef de cuisine Daniel Ramirez’s menu, all made with dough made in-house daily with double zero and wheat flours (for $2 more you can go gluten-free) and cooked in a wood-burning oven. You’ll be tempted by pizzas featuring rock shrimp, eggplant, slow-roasted pork, and MGFD bacon with potato and Gruyère, but don’t miss the short-rib pizza.
— Arthur Bovino, 101 Best Pizzas in America 2015, 8/6/2015