The Connecticut coast is known for its clams, so they go with everything—including pizza. Frank Pepe's in New Haven has been named The Daily Meal's #1 Pizza in America for years.
Blue Pan's Detroit-style pizza is a chill cousin of thin-crust New York pizza. Detroit-style is thicker and solid, served in squares rather than triangles. A mix of three cheeses creates the signature caramelized crust
This Berkeley pizzeria began in 1985 when the Cheese Board cheese shop started serving vegetarian pizzas with rare cheeses, fresh toppings, and a thin sourdough crust
Locals consider Iriana's a Little Rock landmark. But a hint: Order something more than cheese pizza. Their supreme pizza (named "Sweep the Floor") lets you add your favorite toppings.
Arizona Pizzeria Bianco Just dough, hand-crushed tomatoes, shaved Parmigiano, and fresh basil leaves are enough for him to create his magic.
Slice Stone Pizza and Brew Alabama, The three Birmingham brothers who founded Slice applied their down-home cooking approach to pizza with their "Soul Pie"—topped with delicious sausage, black-eyed peas,