Whether you like New York-style foldable slices or puffy Neapolitan pies, it’s not hard to find a place for good pizza in America. Here we take a look at the best open right now in each state – whether for dine-in, takeout or curbside pick-up. Be sure to check each restaurant’s website for changes due to COVID-19 before you head there.
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Alabama: Davenport’s Pizza Palace, Mountain Brook
This fun pizza restaurant with vintage interiors and arcade games has been in Mountain Brook since 1964. Customers say its pizzas are exquisite with the perfect crust, sauce and stringy, melted mozzarella. They love that they’re served straight from the oven and bubbling hot, and that they’re cut into little square pieces. The Meat Lover’s Special (with pepperoni, ham and sausage) is the most popular.
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Alaska: Moose’s Tooth, Anchorage
A pub and pizzeria with a lovely patio, Moose’s Tooth in Anchorage is the destination for unconventional beers and pizzas. It has over 30 options, including vegan and gluten-free, and monthly specials. One of the longstanding favorites is the Spicy Thai Chicken (with red onion, bean sprouts, carrot, cilantro, mozzarella, provolone and peanut sauce). Wash it down with a flight of Broken Tooth Beers from its own brewery.
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Arizona: Cibo, Phoenix
While the dining room at this intimate pizza restaurant in a century-old bungalow is closed, its inviting, tree-filled patio is the perfect escape from the chaos of the city – and a great place for a date. Cibo serves ultra-thin and fresh, Neapolitan-style red or white pizzas with blistered crusts and great gluten-free pizza. The Diavola (with tomato sauce, mozzarella and spicy salami) and a Nutella crêpe is a winning combination.
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Arkansas: ZAZA, Little Rock
For thin crust, wood-fired pizzas, big, fresh salads and dulce de leche gelato, ZAZA in Little Rock is the place. Some of its mouthwatering options include the ZAZA Italian Sausage (homemade Italian sausage, fontina soft Italian cheese, Parmesan, arugula, peppers, caramelized onions and tomato) and Prosciutto-Arugula (prosciutto, Parmesan, arugula, cherry tomatoes and a fried egg), and if you can’t choose you can do half and half.
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California: Buona Forchetta, San Diego
At this Italian restaurant with a sidewalk patio in San Diego, you can get salads and pasta but pizza is the star of the show. It offers soft and foldable pies with charred crusts that need to be eaten with a knife and fork – how they do it in Napoli. The Nicole (with tomato sauce, mozzarella, truffle oil and prosciutto) and the one-of-a-kind “pizza in a glass” appetizer come recommended. It has a few other locations around San Diego.
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Colorado: Joy Hill, Denver
Adored by all, locally-owned Joy Hill is a charming spot for a slice. It serves sourdough pizzas topped with local ingredients such as bison chorizo and homemade mozzarella, plus natural, organic wines. Its interiors are low-key and cozy, but it also has a huge and stylish rooftop patio you can eat on. On top of all this, the staff are known for being super friendly.
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Connecticut: Zuppardi’s Apizza, West Haven
New Haven is famous for its pizza restaurants, but Zuppardi’s which dates back to the 1940s is regarded as one of the best. It’s run by an Italian family and offers only a handful of pizzas including the original Traditional Plain Pie (topped with tomato sauce, pecorino and fresh garlic) and the famous Fresh Clam (a white pizza with freshly-shucked clams, garlic and spices). However, if these don’t appeal, you can design your own pizza.
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Delaware: La Pizzeria Metro, Wilmington
This stylish and laidback spot next to Wilmington Brew Works is many people’s favorite pizza restaurant. Customers praise light, wood-fired pies of which there are 34 to choose from including white pizza, square pizza and calzones. You can’t go wrong with a margherita plus a side order of the cast iron wings which comes baked in caramelized onions, garlic and Parmesan.
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Georgia: O4W Pizza, Duluth
Customers would trek miles to visit O4W Pizza in Downtown Duluth, a homely restaurant serving Jersey-style pies. Its most famous menu item is the square Grandma Pie (with fresh mozzarella, homemade marinara, pecorino, extra-virgin olive oil, oregano and basil). It’s on the pricey side, but the crispy crust and simple flavors are said to be worth it.
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Hawaii: Brick Fire Tavern, Honolulu
Having just moved locations, Brick Fire Tavern’s Neapolitan pizzas are loved for their charred crusts and melty, smoky toppings. Based in Honolulu, it sources its herbs, veg and pork locally, makes its mozzarella in-house and imports its cured meats, cheeses and oils from Italy. The best seller is the meaty Mamma Mia (with tomatoes, salami, pancetta, Italian sausage, red onion, hot peppers, mozzarella and an egg yolk).
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Idaho: Maialina, Moscow
Another Neapolitan-style restaurant favoring local ingredients, Maialina in Moscow is a winning choice if you love tomato and white pizzas featuring creative toppings. It has 12 permanent menu options, plus brunch pizzas, gluten-free pizzas and specials such as spicy sausage and potato. Customers also love its ambient patio.
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Illinois: Bob’s Pizza, Chicago
One of the most popular pizza restaurants in Chicago is Bob’s Pizza, a BYOB restaurant with three locations in Old Town, Evanston and Pilsen. It serves thin, chewy and crispy pizza loaded with toppings and created by Le Cordon Bleu-trained chef Matt Wilde. Its Pickle Pizza (topped with Italian lunch meat, garlic cream and dill pickles) and Spinach Pesto Stracciatella (topped with prosciutto, sun-dried tomatoes, arugula and lemon) are its star items.
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Indiana: Mother Bear’s Pizza, Bloomington
Around since 1973, Mother Bear’s Pizza at Indiana University is an iconic spot for students and staff. You can create your own by choosing a crust (traditional pan, deep-dish, toasted sesame or gluten-free), a sauce (such as barbecue, vodka, sriracha and Mother’s Bear’s award-winning pizza sauce) and toppings (including ghost pepper cheese, shredded pork loin and Italian sausage). Alternatively, you can pick a pie from its menu.
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Iowa: Adrianos Brick Oven, Glenwood
At family-run pizzeria Adrianos Brick Oven in Glenwood you can see the chefs making dough and pizzas going into the wood-fired oven right before your eyes. Customers love how thin and crispy they are and specials such as “Gyro pizza” (with tomato, feta, gyro meat, cucumber, kalamata olives and tzatziki).
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Kansas: Wilson’s Pizza and Grill, Kansas City
If you’re looking for an old-school pizza restaurant in Kansas, head to Wilson’s Pizza and Grill, a hole-in-the-wall joint serving huge pies loaded with toppings and cheese. Order the 18th Street Special (with pepperoni, sausage, beef, ham, mushrooms, onions, black olives, green peppers and mozzarella) if you’re hungry. Visitors also recommended the Buffalo wings, burgers and key lime pie.
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Kentucky: Chef’s Cut Pizzeria, Louisville
This casual neighborhood dive is where people go for sports games, drinks deals, pizza and home delivery in Louisville. Customers love how the crusts are crunchy on the outside, soft inside, buttery and topped with Parmesan. If you don’t know what to order, go for the Hot Brown Pizza which comes loaded with bacon, turkey, tomato, alfredo sauce, mozzarella and provolone.
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Louisiana: Pizza Delicious, New Orleans
Only open for pick-up at the moment, Pizza Delicious is a New Orleans staple for New York-style pizza, set up by two college roommates from the Big Apple. It has seven options including Hot Soppressata (spicy Italian salami, sweet marinated pepper, pickled red onion and roasted garlic) and Vodka Sauce (creamy tomato sauce, fresh and shredded mozzarella, and baby spinach). However, the margherita is said to be consistently delicious and the customer favorite.
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Maine: Slab, Portland
Visitors to this Sicilian street food bar in Portland absolutely rave about the slab pizzas. They’re square, two inches thick, weigh 1lb (454g), and are fluffier and breadier than normal pizza. The pepperoni hand slab is covered in layers of sauce, caramelized cheese and crisp, cured meat. Meanwhile, the lasagna slab has lasagna baked on top of it. Feeling thirsty? It has 17 draft beers too.
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Love margherita pizza? Inferno Pizzeria Napoletana was named as having the best in the DC area by The Washington Post and it has a legion of fans to prove it. It’s a Neapolitan-inspired wood-fired pizza, with an airy, puffy crust (with organic crushed tomatoes, mozzarella, olive oil and basil). However, it also has seasonal specials such as a Fig & Speck Pizza. At the moment the restaurant is open for takeout only.
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Massachusetts: Galleria Umberto, Boston
A pizza parlor with history, Galleria Umberto has been operating at Hanover Street since 1974 and is still family run. It has an unassuming exterior and interior, but its reputation for its meat and cheese-stuffed arancini, delicious Sicilian squares, pizzettes (small pieces), panzerotti (savory turnovers) and calzone precedes itself. It’s unquestionably the best around, so be prepared to line up – and to need napkins. It’s also cash only.
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Michigan: Supino Pizzeria, Detroit
Consistently good, New York-style, soft and thin pizza is what you get at Supino Pizzeria in Detroit. It has seven red sauce and two white sauce options – one of its most loved is the Supino (with roasted garlic, black olives, chili oil, ricotta and mozzarella). Fans say the cozy spot is pricey but worth it. At the moment only curbside pick-up is available.
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Minnesota: Young Joni, Minneapolis
Though Young Joni, a trendy restaurant from James Beard award-winning chef Ann Kim, is takeout only at the moment, its range of unconventional wood-fired pizzas are not to be missed. The standout is the Korean BBQ pizza (with beef short ribs, mozzarella, scallions, arugula and sesame soy chili vinaigrette), but you should also check out the Korean-influence appetizers and kimchi.
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Mississippi: TriBecca Allie Cafe, Sardis
Casual, family-owned TriBecca Allie Cafe in Sardis receives outstanding reviews for its wood-fired pizzas. It has 15 red and white options – the Magnolia Rosa Insalata (topped with salad, pine nuts, balsamic vinaigrette and pecorino) was a runner up in the American Pizza Championship and the super cheesy Bianca (ricotta cream, whole milk mozzarella cheese and garlic) is adored by all – or you can choose your own topping combination.
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Missouri: Melo’s Pizzeria, St. Louis
This charming little pizzeria with a walk-up window and patio has a very small menu, but what’s on it is high quality. Choose between a Regular Pie (tomato sauce, mozzarella and basil), Tomato Pie (tomato sauce, Grana Padano, garlic and oregano) or White Pie (garlic, olive oil, mozzarella, ricotta, Grana Padano and basil), then adding toppings such as pepperoni, sausage, mushrooms, red onion, black olives and hot cherry peppers.
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Montana: Biga Pizza, Missoula
At Biga Pizza in Missoula, a stone oven place owned by a New Jerseyan, customers have so much choice. It has gluten-free pizza, seasonal specials, calzones and 14 permanent menu items, and if you’re indecisive you can go half and half with toppings. The favorites are the Caramelized Goat (with caramelized onions, goats’ cheese, thyme, mozzarella and garlic oil) and the Pompee (with spinach, ricotta, roasted red bell peppers, garlic, olive oil and mozzarella).
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Nebraska: Tasty Pizza, Omaha
This gem of a pizza parlor in Omaha has a huge number of fans who head here for consistently good sourdough pizzas and great prices. For $6 you can leave with a personal-size Buffalo Chicken pie (with gouda, grilled chicken and Buffalo sauce) or Spinach Feta pie (with spinach, feta, onions, sesame seeds and olive oil). It’s counter service and has seats for dine-in. A second location has recently opened on South 60th.
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Nevada: Food + Drink, Reno
For takeaway pizza in Reno, there’s one place to head and that’s Food + Drink. Open Thursday to Sunday, it offers curbside pick-up and you don’t even have to get out of your car. Cheese-fans, order the Cherry Picker (mozzarella, burrata, sautéed cherry tomatoes, fresh basil and balsamic glaze) and prosciutto-lovers, get the fig + pig (a white pizza with mozzarella, crumbly Italian asiago cheese, fig preserve, prosciutto, balsamic glaze, arugula, shaved Parmesan and a poached egg).
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New Hampshire: Tilton House of Pizza, Tilton
This riverside restaurant in the historic town of Tilton has been called the best in the state and even the best in New England. It serves thick crust pizza with an endless number of toppings. They’re all said to be super fresh and flavorful – sausage, pepper and onion is a said to be a stellar combination. Go there yourself to believe it.
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New Jersey: Pizza Den, Princeton
The menu at low-key spot Pizza Den in Princeton keeps it super simple. Choose a Classic Pie (with a choice of toppings such as baby kale, chicken, sausage and ricotta), a Brooklyn Pie (fresh mozzarella, tomato sauce, olive oil and basil), a Sauceless Pie (mozzarella cheese, ricotta, goats’ cheese, olive oil, basil and garlic), or a Tomato Pie (tomato sauce, garlic, olive oil and fresh basil). Customers say you won’t find better in the area.
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New Mexico: Richie B’s Pizza, Albuquerque
Mom and Pop establishment Richie B’s Pizza is said to have the best foldable New York-style pizza in town. It has six options to choose from including Pepperoni & Pineapple and Cattlemen’s Special (sirloin, mushrooms, roasted red peppers, garlic and onion) which you can get by the slice or as a whole pizza. It’s only offering curbside pick-up right now, but ordering online is said to be a breeze.
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New York: Rubirosa, New York City
This New York institution was opened by Aj Pappalardo, the son of the founder of iconic Joe & Pat’s in Staten Island. On the menu are 10 pizzas including the quirky Brussels Sprouts (with pancetta, pecorino and mozzarella) and Honey Pie (with mozzarella, fontina soft Italian cheese, salami, spiced honey and parsley). Regulars love their thin, crisp crusts and good quality toppings. At the moment it’s offering patio seating or delivery.
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North Carolina: Inizio Pizza, Charlotte
This Neapolitan-style pizza place has two locations in Charlotte, Dilworth and Providence Commons, and they both have patios. It serves traditional red sauce pizzas, of which the Diavola (with spicy salami, Calabrian pepper, tomato sauce, mozzarella and pecorino) is the favorite, as well as “special” pizzas such as Pistacchio (with rosemary, sea salt, ricotta, mozzarella, garlic and pistachio pesto). The gelato and cannolis also have many fans.
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North Dakota: Fireflour Pizza, Bismarck
A charming pizzeria and coffee bar in Downtown Bismarck, Fireflour Pizza has amazing ambience and a lovely outdoor patio. Customers love the Umbrio pizza (with cream, mozzarella, scallions, red onions and fennel sausage) and say the fennel sausage has incredible flavor. However, the Iowa pizza (with tomato sauce, mozzarella, arugula and prosciutto) is also a top choice.
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Ohio: Paulie Gee’s, Columbus
If you love spicy, loaded pizza, candlelit Paulie Gee’s in Columbus is the spot. Open Wednesday to Sunday, it’s takeout only at the moment. But there’s a huge amount of choice, from super crispy pizza squares to whole pizzas and vegan pizzas. The ones to try are Hellboy (with tomatoes, hot salami, mozzarella, Parmesan and honey) and Hot Pit Brisket (with mozzarella, beef brisket, pickled red onion and barbecue sauce).
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Oklahoma: Empire Slice House, Oklahoma City
This casual pizza joint in Oklahoma City is loved for its huge dining room and patio, amazing pizza by the slice and cheap prices. Two of the favorites are Figgy Stardust (with basil and almond pesto, marinated mozzarella, roasted chicken, baked ham and figs) and Fat Tony (with ricotta, Italian sausage and red onion). However, you can order them as whole pizzas, go gluten-free or choose your own toppings. It has two other locations in Nichols Hills and Tulsa.
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Oregon: Lovely’s Fifty Fifty, Portland
An independent pizza and ice cream business run by Sarah Minnick, Lovely’s Fifty Fifty is open for pick-up Thursday, Friday and Saturday. Check out Instagram for the menu, order by text, pay via Venmo and head to the shop once your order is ready. Customers say you can’t go wrong with any of the pizzas which are topped with local veg and meat, but the homemade fennel sausage with kale, Parmesan and rosemary is a winner.
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Pennsylvania: Nomad Pizza, Philadelphia
People absolutely rave about the pizzas, service and outstanding prices at Nomad Pizza on 7th Street. Its Shiitake Mushroom Pizza has been described as “a thing of beauty”, topped with mozzarella, tomato, shiitake mushrooms and caramelized onions. However, the Spicy Sausage (with tomato, fennel sausage and caramelized onions) is a fan favorite too. At the moment it’s only accepting walk-ups or you can order online for takeout.
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Rhode Island: Al Forno, Providence
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South Carolina: EVO Pizzeria, North Charleston
What customers love about EVO Pizzeria in North Charleston is the many ways you can customize your wood-fired pizza. As well as having several menu options and a changing special, you can design your own by choosing a base (such as red sauce, vegan puttanesca, basil pesto and rosemary garlic oil) and toppings (such as roasted purple potatoes, pickled jalapeños and gruyère). Plus, you can get dips (such as blue cheese dressing, honey or garlic aioli) for extra sauciness.
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South Dakota: Dough Trader Pizza, Spearfish
Based in an old Tastee Freez diner brought to Spearfish in the 1950s, Dough Trader Pizza is a cash-only, hole-in-the-wall type place with an outdoor patio. It makes sourdough pizzas and you can choose your own toppings or select one from the menu. The Scarborough Fair (with marinara, sausage, pepperoni, mushroom, onion, bell pepper and cheese) never lets people down.
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Tennessee: Slim & Husky’s, Nashville
The best pizza and cinnamon rolls can be found at Slim & Husky’s in Nashville. Customers can’t stop talking about California Love (a crisp, oblong pizza covered in spinach and basil pesto, cheese, artichokes, sliced tomatoes, red onion and shrimp). But an order isn’t complete without caramel pecan cinnamon rolls. It has two other locations in Tennessee.
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Texas: Home Slice Pizza, Austin
The thin crust, New York-style pizza at Home Slice, Austin, has been named the best in Texas by pleased customers. One of the favorites is the White Clam Pizza (with chopped clams, extra-virgin olive oil, garlic, oregano and pecorino) and you can order it by the slice or the pie. It’s takeout only at the moment at its South Congress and North Loop locations. However, the online ordering system is said to be smooth and efficient.
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Utah: Nomad East, Salt Lake City
Acclaimed pizza restaurant Nomad Eatery’s second restaurant, Nomad East opened in Salt Lake City in August and already has glowing reviews. Customers compliment the restaurant’s vibe, its beautiful outdoor patio and say the brick oven pizza is the best in Utah. For a choice that won’t let you down, go with Children of the Corn (garlic cream, mozzarella, chorizo, corn, Mexican cheese, scallions, serrano and buttermilk ranch).
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Vermont: Pizzeria Verità, Burlington
This Neapolitan pizza restaurant in Burlington is the place for light, puffy-crust pizzas covered in local toppings and great customer service. The favorite is the Mais (with fire-roasted sweet corn, crème fraîche, speck ham, mozzarella, basil and Parmesan), but the Antipasti alla Verità appetizer (house-made mozzarella, prosciutto, artichoke hearts and olives) is worth a try too. It’s currently curbside pick-up and delivery only.
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Virginia: Pizzeria Bella Vista, Chesapeake
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Washington: Pizzeria Credo, Seattle
Loved by Guy Fieri from Diners, Drive-ins and Dives, Pizzeria Credo is a no-brainer for wood-fired pizza in West Seattle. There are 13 classic pies on the menu made from imported flour and tomatoes, and topped with homemade mozzarella – and you can see Chef Jacques preparing them. Meat lovers should order the Con Carne (with tomato sauce, mozzarella, sausage, pepperoni and chorizo). But everything, including the salads, pasta, wine and cocktails is said to be good.
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West Virginia: Lola’s Pizza, Charleston
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Wisconsin: San Giorgio Pizzeria Napoletana, Milwaukee
This charming restaurant with outdoor seating is many people’s favorite spot for authentic Neapolitan pizza in Milwaukee. The dough is naturally fermented and cooked for 70-90 seconds at 900°F (482°C) in a wood-fired oven so it gets the perfect chewy, charred crust. The star-shaped Primavera special (with a ricotta-stuffed crust, topped with Italian veggie stew, smoked mozzarella and fresh basil) has been called a dream.
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Wyoming: Racca’s Pizzeria Napoletana, Casper
Described as a hidden gem and the best pizza in Wyoming, Racca’s Pizzeria Napoletana has plenty of choice, including non-traditional offerings, gluten-free pizzas and the option to choose your own toppings. However, you can’t go wrong with the Lazio (with sweet Italian sausage, pepperoni, mushrooms, red onion, tomato sauce, mozzarella, basil and extra-virgin olive oil) which is so loaded with toppings you have to eat it with a knife and fork.
