The Best Pizza Pies In America

redd wood pizza napa california

[credit provider=”John Vasilopoulos”]

Top chefs and legendary bakers are among the new breed of pizzaiolo who are just as fanatical about the temperature of their ovens as they are about the provenance of their ingredients.See the best pizza places in America >

Here, F&W names the best places for pizza around the country from these new guard spots—including a Bay Area pizzeria that uses locally-milled flour—to century old East Coast institutions.

More From Food & Wine:
America’s Best Bars

Best Burgers In The US

America’s Best Beer Bars

Best Fried Chicken In The US

Ultimate Tailgating Recipes

This story was originally published by Food & Wine.

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[slide
permalink=”louisville-ky-garage-bar-1″
title=”Louisville, KY: Garage Bar”
content=”Chef Michael Paley, owner of local favourite Proof on Main, serves Italian-meets-Southern pizzas–like Margherita topped with country ham–inside a renovated auto-repair garage.

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[slide
permalink=”ann-arbor-mi-mani-osteria-2″
title=”Ann Arbor, MI: Mani Osteria”
content=”Adam Baru worked under restaurateur Danny Meyer before returning to his hometown to open his first restaurant. Wood-fired ovens turn out pies like the Farmers’ Market, loaded with local vegetables.

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permalink=”yountville-ca-redd-wood-3″
title=”Yountville, CA: Redd Wood”
content=”Richard Reddington, who runs the elegant Redd down the street, goes casual at this industrial-chic Napa trattoria. The focus is on salumi, antipasti, well-priced wines and rustic pizzas with crispy, ultra-thin crusts. “It’s a place for an impromptu meal or a reprieve from wine tasting,” says Reddington.

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[slide
permalink=”providence-ri-al-forno-4″
title=”Providence, RI: Al Forno”
content=”In 1980, Johanne Killeen and George Germon launched a new era of ambitious cooking in Providence with their thin-crusted grilled pizzas topped with superfresh ingredients. Their signature margarita pizza is topped with house-made pomodoro, fresh herbs, two cheeses and extra virgin olive oil.

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[slide
permalink=”larkspur-ca-pizzeria-picco-5″
title=”Larkspur, CA: Pizzeria Picco”
content=”Pizzeria Picco’s wood-fired Neopolitan pies, like the margherita with house-pulled mozzarella, are rumoured to be super star chef Mario Batali‘s favourite. Another draw: the quirky olive-oil-and-sea-salt-topped soft serve ice cream.

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[slide
permalink=”st-louis-mo-pastaria-6″
title=”St. Louis, MO: Pastaria”
content=”St. Louis-style pizza is usually characterised by the use of Velveeta-like Provel cheese on crispy, thin-crusted square slices. At this brand-new spot, Gerard Craft, an F&W Best New Chef 2008, serves Neapolitan-style pies and makes toppings such as pepperoni in-house.

Craft spent time in Italy before opening the restaurant and incorporates seasonal ingredients, as in one fall pizza topped with caramelized brussels sprouts, mozzarella, creamy béchamel and lardo (a.k.a. pork fat).

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[slide
permalink=”phoenix-az-pizzeria-bianco-7″
title=”Phoenix, AZ: Pizzeria Bianco”
content=”The pizzas here are arguably America’s best, with beautiful, wood-fired crusts made with organic flour, fresh mozzarella and house-smoked mozzarella. Star pizzaiolo Chris Bianco’s favourite pie is his marinara pizza and there’s almost always a line out the door.

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[slide
permalink=”st-paul-punch-pizza-8″
title=”St. Paul: Punch Pizza”
content=”Andrew Zimmern, host of Bizarre Foods and an F&W contributing editor, names this “insanely good Neapolitan pizzeria” one of his top five best pizza spots in the country. His favourite salame e funghi pie is topped with salami from a secret source, earthy mushrooms, fresh garlic, Fontina cheese and dried oregano. “Eating it uncut is the way to go,” Zimmern says.

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[slide
permalink=”detroit-mi-supino-9″
title=”Detroit, MI: Supino”
content=”Located in the beautifully restored public Eastern Market, this cozy checkerboard-floored pizza shop serves terrific pies at long wooden tables with metal stools. The signature Supino pie is toppedwith roasted garlic, black olives, creamy ricotta, mozzarella and finished with a drizzle of chile oil.

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[slide
permalink=”port-chester-ny-tarry-lodge-10″
title=”Port Chester, NY: Tarry Lodge”
content=”Located in the beautifully restored public Eastern Market, this cozy checkerboard-floored pizza shop serves terrific pies at long wooden tables with metal stools. The signature Supino pie is toppedwith roasted garlic, black olives, creamy ricotta, mozzarella and finished with a drizzle of chile oil.

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[slide
permalink=”see-the-complete-list-at-food-and-wine-11″
title=”See The Complete List At Food & Wine”
content=”The 47 Best Pizza Places In America >
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