Pizza in the United States is more than food—it’s a ritual, a tradition, and a symbol of community. From coal-fired legends in New York to pistachio-dusted pies in Florida, every state claims a slice of pizza identity.
This definitive guide highlights the single best pizza in every U.S. state—based on expert rankings, local awards, and culinary reputation. Whether you’re planning a road trip or just daydreaming about your next slice, here’s the map of America’s must-try pizzas.
best pizzas by state 50 States, 50 Pizzas
| State | Pizzeria | Must-Try Pizza |
|---|---|---|
| Alabama | Valentina’s Pizzeria & Wine Bar | Award Winner – red sauce, fior di latte, sausage, peppadew peppers |
| Alaska | Saverio’s Pizzeria | Margherita – classic Naples taste in Anchorage |
| Arizona | Pizzeria Bianco | Rosa – red onion, pistachios, Parmigiano |
| Arkansas | DeLuca’s | Sidetown |
| California | Pizzeria Sei (Los Angeles) | Margherita – Japanese-inspired Neapolitan perfection |
| Colorado | Pizzeria Lui | Shroom |
| Connecticut | Frank Pepe Pizzeria Napoletana | White Clam Pizza |
| Delaware | Stone Mill Pizza | Prosciutt’ of Happiness |
| Florida | ’O Munaciello (Miami) | Cuore di Pistacchio |
| Georgia | Antico Pizza Napoletana | Margherita D.O.P. |
| Hawaii | Pizza Mamo | Garlic Bomb |
| Idaho | DIY Pizza | Build-your-own local style |
| Illinois | Milly’s Pizza in the Pan | Only Pans |
| Indiana | Future | Spotted Pig |
| Iowa | Lincoln Winebar | Greens |
| Kansas | Piatto Neapolitan Pizzeria | Milano |
| Kentucky | Camporosso | Pepperoni & Sausage |
| Louisiana | Zee’s Pizzeria | Bye Felicia |
| Maine | Cushnoc Brewing Co. | The Bond St. |
| Maryland | Angeli’s Pizzeria | Angeli’s Pick |
| Massachusetts | Galleria Umberto | Cheese Pizza |
| Michigan | Michigan & Trumbull | Farnsworth Funghi |
| Minnesota | Pizzeria Lola | Korean BBQ |
| Mississippi | Leña | Weekly Specials |
| Missouri | Pizzeoli | Fourth City Sausage & Pepperoni |
| Montana | Ranger Joe’s Pizza | Honey Bear |
| Nebraska | Tasty Pizza | Bacon Gouda |
| Nevada | Pizza Rock | Classic Artisan & Sicilian options |
| New Hampshire | Tilton House of Pizza | Golden BBQ Chicken |
| New Jersey | Razza | Burrata Pizza |
| New Mexico | Bruno’s Pizzeria | Doppio Black |
| New York | John’s of Bleecker (NYC) | Pepperoni Pizza – coal-fired legend |
| North Carolina | Mission Pizza Napoletana | Pizzakase |
| North Dakota | Blackbird Woodfire | Lumberjack |
| Ohio | Park Street Pizza | Primo Pepperoni |
| Oklahoma | Empire Slice | Foghorn Leghorn |
| Oregon | Ken’s Artisan Pizza | Mortadella & Pistachio |
| Pennsylvania | Badamo’s | Sicilian Pizza |
| Rhode Island | Pasquale’s Pizzeria Napoletana | Nino Nanco |
| South Carolina | EVO Pizzeria | Pistachio Pesto |
| South Dakota | Invictus Pizza Kitchen | The Duchess |
| Tennessee | Five Points Pizza | Prosciutto & Basil |
| Texas | Partenope Ristorante | Montanara |
| Utah | Slackwater Pizzeria | California Sunrise |
| Vermont | American Flatbread | New Vermont Sausage |
| Virginia | My Way | Margherita |
| Washington | Lupo | Hot Coppa |
| West Virginia | Pies & Pints | Thai Pizza |
| Wisconsin | San Giorgio Pizzeria Napoletana | Doppia Calabrese |
| Wyoming | Wilson’s Pizza | Chicago Special |
State-by-State Pizza Pilgrimage
Alabama — Valentina’s Pizzeria & Wine Bar
Winner of the 2022 Best Pizza in the World, the “Award Winner” features spicy Italian sausage, peppadew peppers, and creamy fior di latte. A small Southern town with a world-stage reputation.
Alaska — Saverio’s Pizzeria
Anchorage delivers Naples in the Arctic with a classic Margherita—simple sauce, mozzarella, basil, olive oil. Proof that sometimes less really is more.
Arizona — Pizzeria Bianco
Chris Bianco’s Rosa pizza, topped with pistachios and Parmigiano, has become legendary worldwide. Featured on Chef’s Table: Pizza, it’s a masterclass in restraint.
Arkansas — DeLuca’s
Known for the Sidetown, DeLuca’s balances bold toppings with a rustic crust. A hidden Southern gem.
California — Pizzeria Sei (Los Angeles)
The cult-favorite Margherita here is Japanese-Neapolitan in technique: airy dough, precise char, silky mozzarella, and oil that glistens like art.
Colorado — Pizzeria Lui
The Shroom Pizza packs umami punch with locally sourced mushrooms over a blistered crust.
Connecticut — Frank Pepe Pizzeria Napoletana
Home of the iconic White Clam Pizza, a coal-fired New Haven legend that has defined an entire regional style.
Delaware — Stone Mill Pizza
The Prosciutt’ of Happiness is a name that says it all: prosciutto, mozzarella, and subtle balance in every bite.
Florida — ’O Munaciello (Miami)
The Cuore di Pistacchio blends creamy cheese, peppers, mushrooms, sausage, and pistachio—turning Miami’s melting-pot energy into edible poetry.
Georgia — Antico Pizza Napoletana
Its Margherita D.O.P. respects Neapolitan tradition so deeply that locals line up for its authenticity.
Hawaii — Pizza Mamo
The Garlic Bomb mixes tropical island boldness with rustic Italian flavor.
Idaho — DIY Pizza
In Idaho, creativity rules—build your own pizza with fresh regional ingredients.
Illinois — Milly’s Pizza in the Pan
The Only Pans pizza is a deep-dish tribute with caramelized crust, rich cheese, and hefty toppings.
Indiana — Future
The quirky Spotted Pig stands out with playful toppings and inventive flair.
Iowa — Lincoln Winebar
The Greens Pizza shows how simplicity and fresh vegetables can shine in the Midwest.
Kansas — Piatto Neapolitan Pizzeria
The Milano delivers certified Neapolitan flavor in the heart of Kansas.
Kentucky — Camporosso
The Pepperoni & Sausage pizza is a rustic, comforting staple with a handmade touch.
Louisiana — Zee’s Pizzeria
With its cheeky name, the Bye Felicia mixes creativity and punchy flavors.
Maine — Cushnoc Brewing Co.
The Bond St. Pizza pairs perfectly with Maine’s craft beer culture.
Maryland — Angeli’s Pizzeria
Locals swear by Angeli’s Pick, a rotating favorite that always delivers balance and flavor.
Massachusetts — Galleria Umberto
A Boston institution serving a no-frills Cheese Pizza—proof that simple can be iconic.
Michigan — Michigan & Trumbull
The Farnsworth Funghi showcases Detroit-style square pies with a fungi-forward twist.
Minnesota — Pizzeria Lola
The Korean BBQ Pizza merges cultural flavors with a bubbly Neapolitan crust.
Mississippi — Leña
Locals chase the rotating Weekly Specials, often wood-fired to smoky perfection.
Missouri — Pizzeoli
The Fourth City Sausage & Pepperoni loads classic Midwestern heartiness onto wood-fired dough.
Montana — Ranger Joe’s Pizza
The Honey Bear balances sweetness and savory on a rustic mountain-style base.
Nebraska — Tasty Pizza
The Bacon Gouda delivers rich smoky cheese and farm-fresh toppings.
Nevada — Pizza Rock
A Las Vegas hotspot serving multiple styles—from Neapolitan to Sicilian.
New Hampshire — Tilton House of Pizza
The Golden BBQ Chicken Pizza shines with smoky, tangy flavors.
New Jersey — Razza
The Burrata Pizza has earned nationwide acclaim—simple, creamy, and unforgettable.
New Mexico — Bruno’s Pizzeria
The Doppio Black features bold toppings that match the state’s fiery flavor profile.
New York — John’s of Bleecker Street
Since 1929, John’s coal ovens have perfected the Pepperoni Pizza—crispy, smoky, legendary.
North Carolina — Mission Pizza Napoletana
The Pizzakase is an experimental tasting menu on dough, showcasing chef creativity.
North Dakota — Blackbird Woodfire
The Lumberjack Pizza is hearty, topping-heavy, and perfect for the plains.
Ohio — Park Street Pizza
The Primo Pepperoni layers three types of pepperoni with fresh cheese for an irresistible classic.
Oklahoma — Empire Slice
The cheeky Foghorn Leghorn is bold, flavorful, and pure fun.
Oregon — Ken’s Artisan Pizza
The Mortadella & Pistachio pie shows Portland’s flair for craft and subtlety.
Pennsylvania — Badamo’s
Known for its Sicilian Pizza—thick, fluffy, and richly sauced.
Rhode Island — Pasquale’s Pizzeria Napoletana
The Nino Nanco blends tradition with inventive touches.
South Carolina — EVO Pizzeria
The Pistachio Pesto offers nutty, creamy complexity.
South Dakota — Invictus Pizza Kitchen
The Duchess Pizza stands as a proud local invention.
Tennessee — Five Points Pizza
The Prosciutto & Basil balances salty and fresh over chewy dough.
Texas — Partenope Ristorante
The Montanara features flash-fried dough finished in a wood oven.
Utah — Slackwater Pizzeria
The California Sunrise layers Green Goddess sauce, chicken, avocado, and bacon—a salad on a pizza, in the best way.
Vermont — American Flatbread
The New Vermont Sausage pizza celebrates local meats and wood-fired dough.
Virginia — My Way
The Margherita reigns supreme in Virginia—traditional, bright, balanced.
Washington — Lupo
The Hot Coppa blends spicy meats with airy, chewy dough.
West Virginia — Pies & Pints
The Thai Pizza mixes peanut sauce, cilantro, and spice—fusion at its best.
Wisconsin — San Giorgio Pizzeria Napoletana
The Doppia Calabrese bursts with southern Italian firepower.
Wyoming — Wilson’s Pizza
The Chicago Special proves deep-dish travels well, even to cowboy country.
Regional Trends Across the U.S.
- Northeast: Coal-fired tradition, clam pies, and foldable New York slices.
- Midwest: Deep-dish, Detroit squares, and meat-heavy toppings.
- South: Flavor experiments with local produce, smoky barbecue, and bold seasoning.
- West Coast: Minimalist Neapolitan pies with craft ingredients and international twists.
- Mountain & Plains States: Creative spins (honey, avocado, pistachio) and farm-to-table freshness.
Final Bite
From Anchorage to Miami, from New Haven to Los Angeles, every state has a pizza story worth tasting. Some honor tradition; others break rules. Together, they form a culinary atlas that proves one truth: in America, pizza isn’t just food—it’s identity, heritage, and community.
