America’s Best Pizzas: Even More Worth Traveling For

Where can you get the best pizza in New York, Boston, L.A., Chicago, and more major American cities? Respected restaurant critics from 10 cities name names in the latest story in Epicurious’ Dining & Travel section. Not only do our correspondents reveal their favorite local pizzeria, but they also recommend the ideal type or toppings to order next time you find yourself in town. (Hint: Pork products figure prominently, though there’s a good deal of greenery, too, including nasturtium leaves.) Having learned the best pizzas on their beat, we also invited our correspondents to think back over time and their travels to name the pizza they consider the best anywhere in the United States, below. (You’ll see that one critic even praises pizzas in Italy and Argentina, but in the end gives top props to his hometown pie. And can you guess the star pizzeria in Los Angeles several others rave about?) Enjoy this second helping of pizzas top dining experts love: Bill Addison, Atlanta “Even in the throes of a national pizza revolution, Pizzeria Bianco in Phoenix still makes the finest pies in the land. … I’ll rearrange travel plans to scarf down both a Margherita and a Wiseguy topped with smoked mozzarella, gorgeously singed wood-roasted onions, and fennel sausage.” Victoria Pesce Elliott, Miami “It is a bit of a toss-up between Pizzeria Mozza and Jim Lahey’s Co. for my favorite pizza in the United States. I know they are both made by ‘celebrity’ chef/bakers from opposite ends of the country but both also have that chewy, puffy, scorched crust that wins me over. Oh, yeah, how can I forget Roberta’s in Brooklyn?” Rick Nelson, Twin Cities “I’m fairly certain that I fell into an instantaneous head-over-heels kind of love for the Margherita pizza at Pizzeria Mozza in Los Angeles when I first visited in spring 2009. Stylistically, it represented the exact opposite of the pies at Pig Ate My Pizza. It was obvious that a highly enlightened skill set was behind its beautifully blistered wood-fired crust, and its disciplined use of those three magical ingredients–mozzarella, basil and tomatoes–reflected simplicity’s enduring beauty and lasting appeal.” Hanna Raskin, formerly of Seattle and now at the Charleston Post & Courier “Pizzas from Casa Bianca (Eagle Rock, Calif.) and Di Fara (Brooklyn, N.Y.) have sat atop my personal best list, but so has Pizza Hut’s barbecue chicken pizza, which I ate weekly as a college junior. Nostalgia always gets in the way when Americans size up pizza. So rather than bestow a ‘very best’ title, [here’s] a ‘very favorite’ nod for the gloriously sloppy, spaghetti-topped pie served at Farina’s (Grapevine, Texas), a rare and welcome vestige of the 1950s, when U.S. pizza norms were still in flux.” Kat Odell, Los Angeles “A ‘best’ experience, pizza or another, is relative to its time, place, and accomplice(s). In considering the best pies I’ve had across the country, the first thought that comes to mind are the countless cheese slices I’ve consumed late on a…

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