1. New Jersey
Jersey City, situated directly across the Hudson River from Lower Manhattan, was reputed to be home to some of the nation’s finest pizza establishments prior to the global financial crisis. Initially, there was Razza, located on Grove Street, which was one of those dining establishments that set the tone for an entire evening. It was a splendid demonstration not only of Dan Richer’s proficient pizza-making abilities but also of the extraordinary and frequently overlooked produce of the Garden State, including heirloom tomatoes, buffalo mozzarella, and locally sourced hazelnuts.
Following that was Bread & Salt, an enticing little café owned by Rick Easton situated on the relatively remote Palisade Avenue. It served slice-only Roman-style pizza that was impossibly perfect and as light as a feather. Jersey City emerged as a resplendent exhibition of how far we had come with American pizza after approximately two decades of development. Certainly divergent in aesthetics, but both Richer and Easton are producing pizza of a caliber that the majority will have to personally encounter in order to fully appreciate. This pizza is so exceptional that even a minimal amount of flaky salt and olive oil would suffice to elevate it to the status of one of the finest they have ever tasted.
Successfully completing the previous year was largely dependent on minor pleasures, and although these pizzas required you to leap through a multitude of hoops, it wasn’t strictly necessary, which was kind of the best part. Aside from a brief suspension in the spring of last year, Razza successfully adapted to become a takeout establishment, operating daily at 3 p.m. With the exclusion of Monday, you obtained an abundance of pies in an instant with just a few touches on your smartphone. Presently, an ample selection of tables is available in the front area, providing an expansive vantage point of City Hall situated across the street. Accessing the pizza at Bread & Salt necessitates a marginal increase in preparation; at this time, it is only available on Sundays; however, placing an order in advance is straightforward.
This did not occur by chance, despite the fact that the circumstances surrounding their arrival in Jersey City were quite dissimilar. Dan Richer was raised under the influence of one of the nation’s most illustrious and time-honored pizza cultures; Rick Easton, who had originally intended to settle in Brooklyn, arrived here allegedly because the work he desired was simpler and more cost-effective.
Both narratives contribute, in their own unique ways, to our conclusion that New Jersey is currently the best place in the country to consume pizza. The state is among a select few that have maintained a steadfast adherence to its historical roots for extended durations, while others were preoccupied with hastening into the future and neglected their own. Consider, if you will, what the pizza culture of New York would look like if it were compelled to exist in a state of obscurity, devoid of global attention. This would be New Jersey, where establishments operate diligently, frequently without sustained interruption of attention, catering primarily to a local clientele that readily demands accountability.
It is not to say that New Jersey is a vast, distant unknown. The state is en route to literally every other location. However, even once global travel returns to normal, you will still be required to convey to the majority of individuals the significance of the work being conducted here. Relatively less so than previously, fortunately. In recent times, numerous New Yorkers have boarded the PATH train to dine at establishments such as Razza and Bread & Salt, enticed by their laudatory evaluations in The New York Times.
In addition to having the newest and most delicious pizza in the United States, Trenton, New Jersey, is home to some of the earliest and most delicious pizzas in the country. In fact, they call it tomato pie instead of pizza. In this case, that entails a modest quantity of mozzarella spread atop a slender, appetizing crust, topped with an abundance of pulverized tomatoes. The two most accomplished practitioners of the technique are currently located in the suburb of Robbinsville. There is Papa’s, which was founded in 1912 and is proudly operated by the Azzaro family; they claim that this is the nation’s oldest family-owned pizzeria that has continued to operate. If you truly desire to return the favor, inquire about the possibility of applying mustard to your pizza (this is a tradition, folks). DeLorenzo’s Tomato Pies, which until recently operated from a noticeably dated location in the old neighborhood, is practically on the doorstep. Present-day occurrences continue to manifest in the same manner that they have since 1947. Despite the establishment’s contemporary appearance, this classic pie is among the finest in the Northeast.
Where to begin with the tavern pizza culture of North Jersey, which includes establishments such as Patsy’s Tavern in Paterson, which has been operating since 1931, and Kinchley’s Tavern in Ramsey, which has been in business for an equivalent amount of time, to name a couple of the many? What about the Jersey Shore in its entirety, from Manco & Manco, a boardwalk mainstay in Ocean City since the 1950s, to Rosie’s in Point Pleasant, which serves exquisite Sicilian-style pies?
In essence, the only correct response is to guarantee two crucial en route stops—the first of which is in Elizabeth, where the enduring legacy of his grandfather at Santillo’s Brick Oven Pizza is elevated through the performance of one-man-act Al Santillo. Examining various pizza styles over the years, the menu resembles an exhibit catalogue in a museum of pizza history. Completed with oil and herbs, this rudimentary pie comprises copious quantities of a hearty, dark red sauce reminiscent of Sunday gravy. This pizza is exceptional; it is a work of art.
An analogous situation has transpired in Atlantic Highlands, where Anthony Mangieri, a native of New Jersey and a highly proficient Neapolitan-style chef, has been assigned since his restaurant in New York closed (hopefully for the time being) in 2020. Even prior to Mangieri’s rise to fame on both coasts, Una Pizza Napoletana was located in New Jersey; all that was required of you was make the effort to visit.
2. Connecticut
Understanding Connecticut pizza is comparatively uncomplicated. With its concentrated reservoir of talent centered in New Haven, which has been one of the most significant pizza cities in America for as long as pizza has existed in America, no other state possesses quite as much influence. One would be hard-pressed to find a municipality more ardent in its preservation of its cultural legacy than New Haven. Since the establishment of a bakery on Wooster Street by Filomena Pepe and her spouse, a young immigrant from Naples who had never been taught to read, many aspects of the situation have remained unchanged for generations. Eventually, around 1925, they began serving tomato pies baked in coal-fired tins topped with anchovies, grated cheese, garlic, oregano, and olive oil; this was an authentic pizza Napoletana in the purest, earliest sense.
Presently, Frank Pepe Pizzeria Napoletana has established a network of restaurants throughout the region; however, that pizza remains available for purchase. It is coal-fired, remains nice and thin while maintaining a slight chewiness, as befits a New Haven pizza. Not only does it remain one of the finest in the country, but Sally’s Apizza’s pizza is also noteworthy for being coal-fired. Located directly opposite, Sally’s, was established by Salvatore Consiglio during the 1930s. The contrast between the blood-red sauce and the blackened margins is awe-inspiring even before you take a bite.
However, it is more likely that you are interested in a contemporary rendition of a New Haven classic—the white pie crowned with freshly shucked littleneck clams. Although Pepe’s has garnered the most attention, the one located at Zuppardi’s Apizza in West Haven has languished in popularity for years. Founded Anthony Zuppardi reportedly enjoyed their tomato pie ($7.50 for 14 inches), which is served with grated Pecorino Romano and a touch of fresh garlic. This pizza appears to have been transported from an alternate era. Additionally, it is currently one of the most indispensable pizzas prepared in the New Haven region.
Although there is much more to be said about New Haven pizza, Connecticut also contains other cities and villages. For instance, in Derby, one can find the almost ancient (well, since 1935) Roseland Apizza, which illuminates a predominantly tranquil residential area with vintage neon. The establishment’s menu features enormous pies, which span from the simple tomato to extravagant creations laden with an excessive amount of fresh shellfish.
Certain individuals hold the belief that Connecticut is home to only one type of pizza, or at the very least, one that is of the highest quality: the exceptionally thin bar pies offered by the Colony Grill in Stamford, an establishment that has continued to operate since the Great Depression’s conclusion. This pizza is simple to consume; by the time it reaches your table, the sauce and cheese have nearly baked into the crust, and the spicy pepper in the center, known locally as a “stinger,” is still warm. To achieve the complete ambiance, request your pizza accompanied by a drizzle of heated oil. Although it is spicy, the flavor is more significant than the fire. New Haven is the same distance as New York in the opposite direction (about an hour). From here, it’s as if neither of them exists; you might not even notice the time difference as long as you’re eating this pizza, and potentially for an extended period of time thereafter.
Excellent Connecticut pizza is not entirely antiquated. Currently, one of the state’s finest clam pies is prepared at Nana’s Bakery & Pizza in Mystic, a remarkably pleasant contemporary addition to the expanding culinary landscape of that city.
3. New York
New York City has always had and likely will continue to have excellent pizza, but after years of increasing rents and a couple of decades of the complete remake of American cuisine, we find ourselves at a crossroads.
What kind of pizza metropolis do we anticipate becoming in the future? At this moment, the outcome is uncertain, and similar to numerous other matters in New York, it appears that financial considerations determine the outcome. Everything that made the city one of the most alluring travel destinations in the world was detrimental to the local pizza culture prior to the pandemic. It is not exactly groundbreaking to assert that one of the primary characteristics of the city is its tendency to rush past the present in anticipation of the future.
Many historic institutions in our town, which is so intent on progressing, have fallen victim to various afflictions, including mission drift and mass tourism. It would be an understatement to say that the pandemic exposed everything; certain previously reliable systems have now deteriorated to the point where their lifespan is uncertain. Since its establishment in 1929, John’s of Bleecker continues to serve as the most significant remnant of the past. Having ceased to attract a significant number of patrons, the restaurant has reverted to its former charming West Village establishment status. The coal-fired pizzas, which have an exceptionally thin crust but never become desiccated or brittle, are the epitome of purity. Observing the visage of one of the exquisite, traditional pastries readily reveals the progenitors of the contemporary New York aesthetic.
Even prior to the onset of the pandemic, New York’s assertive confidence in its pizza had begun to appear somewhat antiquated. There was outrage when The New York Times reported that the finest pizza in America was in a different state approximately fifteen years ago. By 2017, when the newspaper speculated that Jersey City likely served the finest pizza in New York, the question that appeared to preoccupy the majority of readers was the PATH train ride time to Jersey City.
Not forgetting, recent years have also contained some bright moments. Entrance to Mark Iacono’s unique Lucali in Carroll Gardens remains a challenge to achieve at this time. Throughout the recession, individuals flocked to Bushwick in search of Roberta’s; during the pandemic, they returned, this time to order delivery. They were not the only ones attempting to navigate the muddle through innovation; since last spring, an abundance of new enterprises have emerged, including successful new slice joints and pizza pop-ups led by accomplished chefs.
Additionally, could the segment possibly serve as our savior? Regardless of the circumstances, the abundant availability of satisfactory to outstanding pizza remains a distinguishing feature that sets New York apart from other cities. In 1975, when the genre was hardly deserving of celebration, Joe’s Pizza on Carmine Street’s Pino Pozzuoli elevated the standard by preparing a more meticulous rendition of the most popular street food in the city: the ideal proportion of crust to sauce (never too much, drippage is undesirable) to cheese. There are currently several Joe’s locations, all of which are satisfactory. However, if you wish to comprehend not only the essence of the New York slice but also the reason why it is so beloved by New Yorkers, you should visit Carmine Street.
Moreover, there are currently so many to cherish. Regardless of what the future may bring, it seems that a consistent commitment to producing superior slices is here to stay. Present-day Scarr’s Pizza on the Lower East Side is what Joe’s was in the 1970s. Before attempting to reinvent a classic, Scarr Pimentel labored at a number of high-profile establishments and milled wheat in his cellar, putting the dough through an extended fermentation period, and utilizing only the finest ingredients. Pimentel grew up devouring New York pizza. After taking a single bite of this basic slice, it will be difficult to settle for anything less.
Not that it is mandatory. It is conceivable that in the not-too-distant future, performances that are significantly above average may become the standard throughout the entire metropolis. For instance, proceed adjacent to the Port Authority Bus Terminal, where the clumsy dollar slice originated. Just around the corner from Times Square, in the midst of everything, is Upside Pizza, which bakes pie after pie of exceptional quality in a brick-lined oven. (During the pandemic, they established a second location in Nolita.) Mama’s Too! is situated on the Upper West Side.Each unadorned slice is garnished with recently harvested basil leaves and a final drizzle of cheese prior to being delivered to the counter. Upon the first bite, the exterior ruptures like a thunderclap, transforming into a delicate, chewy, and exquisitely balanced structure. The list continues: Paulie Gee’s Slice Shop in Greenpoint serves the now-iconic Hellboy slice, an indulgent and intensely craven combination of soppressata and hot honey; Philomena’s in Sunnyside prepares cheese slices with extreme care and affection; and Corner Slice, whose astoundingly good, high-quality squares are always worth a detour to 11th Avenue in Hell’s Kitchen.
With the exception of the suburbs, the city’s impact on the pizza culture of the state is comparatively negligible. Two hours to the north will transport you to an entirely different world. Thick slices of tomato pie are available at Perecca’s Bakery in Schenectady, which is commemorating a century of operation. Since 1914, O’Scugnizzo’s has been in business in Utica, thanks to expatriates requesting shipments of their tomato-forward pizzas with cornmeal-dusted crusts. Twin Trees, located in Syracuse, specializes in slicing thin-crust pies into long segments. In Buffalo, the Pacciotti family has been serving thick boi pizzas topped with pepperoni cups since the inception of this trend in 1946 at Bocce Club.
4. Illinois
There are correct and incorrect ways to contend for Chicago pizza, and even the most ardent proponents of the genre can err. In the end, there is no singular variety of deep-dish pizza. Presently, an immense mountain of Wisconsin mozzarella contains innumerable varieties, much like the numerous sects within the Baptist faith. Although classic, loaded, and pan pizzas are all distinct, you won’t know which one you prefer until you order one.
Historical times reflected a more straightforward existence. Deep dishes, which were reportedly invented by Ike Sewell at Pizzeria Uno during World War II, were once a relatively simple affair. Semolina added to wheat flour imparted the distinctive yellow tint to the crust, which was typically enriched with butter or oil. Other than that, it closely resembles a traditional pizza, albeit with a variation in the sequence: sausage and fresh peppers, followed by fresh mozzarella cheese, and finally an abundance of tomato sauce. In terms of stature, your initial deep-dish pie would not have been particularly towering.
Things somehow took a turn thereafter. Although the traditional pizza at Lou Malnati’s continues to adhere closely to its original design, the genre has been influenced, for better or worse, by popular, frequently overstuffed creations.
Burt Katz, an early adopter of the modern pizza scene, established his inaugural pizzeria during the early 1960s. Katz, who initially referred to his creation as “pan pizza,” eventually gained notoriety for his crusts, which developed a unique caramelization as a result of the mozzarella slices nestled along the periphery during baking.
Katz is widely recognized as the proprietor of Pequod’s, a brand that has become synonymous with deep-dish pizza and pan pizza. However, despite a recent retooling, Burt’s Place in Morton Grove, which he established in 1989 subsequent to the sale of Pequod’s, still evokes a more Katzian atmosphere. (One of the original partners in the recent Burt’s revival established Lefty’s Pizza in Wilmette, which is an excellent option on the North Shore.)
There is a significant volume of pizza consumed at this establishment; inquire with anyone who has attempted it; one can only consume so much deep-dish pizza at once. In fact, the vast majority of pizzerias in the region offer the exact opposite—square-cut pizza with the narrowest of thin crusts, similar to the majority of pizzas in the Midwest. A person who were ravenous could consume an entire round on their own. Pat’s Pizza, which has been serving Lincoln Park for over a century, and Marie’s Pizza and Liquors in Mayfair, which has been in business since 1940, both offer excellent renditions. During typical business hours, strolling musicians perform at Marie’s Pizza and Liquors on the weekends. Although Pizza Castle and Fasano’s are both located in suburban Bridgeview and Gage Park, respectively, none can rival the thin crust essentials at Vito & Nick’s, a gloriously traditional tavern on the far Southwest Side. Rose Baracco George, the granddaughter of Vito and the daughter of Nick, operates the establishment. Since the 1940s, they have utilized the same dough formula, and almost everyone orders the sausage.
That, nevertheless, is not the conclusion. So many additional forms can be found and appreciated in this region of the globe. Square segments, regardless of variety, have been consumed in this region for generations and have experienced a significant resurgence in recent years. Honor tradition at D’Amato’s, which has been in operation for generations in West Town, or, even better, at Freddy’s Pizza & Grocery, one of the historically more Italian establishments in America, located in the suburb of Cicero. Their Sicilian pastries continue to be a mainstay in the neighborhood.
If you trace the ancestry of contemporary Neopolitan pizza in the United States, you will inevitably encounter Spacca Napoli by Jonathan Goldsmith. An uncommon level of attention to detail persists, which is frequently absent in more contemporary restaurants that adopt this aesthetic.
It is highly recommended that you visit the recently imported Bonci restaurant, which is based in Rome. Pizza al taglio may prove to be a future sensation, and it would be a good idea to begin your exploration with the genuine deal. This pizza is not only aesthetically pleasing but also delicious, as its crust is crisp yet light and it is adorned with an assortment of seasonal ingredients.
5. Michigan
It never really made sense that, not much more than ten years ago, the majority of Americans were unaware that Detroit had its own pizza style; after all, Michigan hadn’t exactly been left without an idea to export; Domino’s, with its headquarters in Ann Arbor, had only recently become the largest pizza chain in the world. (Domino’s is unquestionably not comparable in quality to a reputable Detroit pizza.)
And yet, we managed to arrive there, at last. At present, square pizzas from Detroit are gaining popularity worldwide due to their distinctive crispy edges, generous amounts of Wisconsin brick cheese, and superior tomato sauce on top. It is currently being prepared in more than one other state on this list as some of the finest pizza. In 1946, at Buddy’s on Conant and McNichols, Gus and Anna Guerra first introduced the city to the form of pizza that is now known as Detroit pizza. A decade or so later, Guerra departed the restaurant amicably and opened his own establishment in Eastpointe. Since Buddy’s has evolved into a regional chain (with the original being the finest), it is likely that you have adopted Cloverleaf Bar & Restaurant as your loyal patronage. Unless, of course, you are an ardent devotee of Loui’s Pizza; the family-owned, musty, and cozy establishment has been a Detroit-adjacent Hazel Park institution since 1977, serving one of the heartiest renditions of the style. It is not to say that no movement has occurred in recent years. Two Detroit natives at the newly opened Michigan & Trumbull have updated the template with sensitivity, introducing some excellent topping combinations and paying close attention to the ingredients in one of the best new versions. Standard tarts are available for as little as ten dollars.
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