The 101 Best Pizzas in America
- Thread starter THE_DEVIL
- Start date
TLDR. What place is Casey's?
There best not be any QC bullshit on that list.
if this is an arbitrate type link where I've got to click 101 times to see the next place (with ads every 4 clicks) I'm going to hunt the OP down.
There are at least 20 pizzas on that list that I would prefer QC Style to...and QC Style isn't even my favorite in the QC.
If the top 28 are really better than Antico then I wanna go. Best pizza I've ever had.
Peqouds should probably be #1, best pizza I've ever had, but the style is not for everyone.
Most NYC/East Coast style floppy ass pizza is average at best. Just look at it, that's not very satisfying looking pizza and it's been my experience that the taste is underwhelming as well.
Come at me bro.
Most NYC/East Coast style floppy ass pizza is average at best. Just look at it, that's not very satisfying looking pizza and it's been my experience that the taste is underwhelming as well.
Come at me bro.
It is my assertion that the overwhelming majority of those monstrosities belong in a dumpster and not at the table. 
NY style is pizza the rest is garlic bread with extra toppings.
I'm not a huge fan of Chicago style pizza, but I’m upset that my favorite Louisa’s Pizza and Pasta didn’t make the list in total and garbage like Malnati’s did.
I travel fairly frequently and when I do I always make sure I eat 1) whatever the famous local regional cuisine is, 2) the local bbq and 3) the local pizza. So I’ve had 6 of the top 10 and 13 of the top 20. So a lot of these are usual suspects.
My personal top 10 with their ranking besides it would be:
1) Totonno’s (6)
2) Papa’s Tomato Pies (52)
3) Frank Pepe Pizzeria Napoletana (1)
4) Modern Apizza (20)
5) Regina’s Pizzeria (31) (but only the original location)
6) Lombardi’s (19)
7) John’s of Bleecker Street (10)
8) Pizzeria Bianco (17)
9) Sally’s Apizza (7)
10) Grimaldi’s (18)
Some of those pies look like they came straight out of a Chef Boyardee box.
If you want to be real men and want to know what pizza should taste like, go fetch yourselves a Cheese Topper Deep Dish from Felix and Oscars. It’s everything pizza is supposed to be. Gooey, flavorful as all hell, saucy and most of all satisfying.
I've mentioned this before, but the best pizza in New York is a place on Fulton, just up from the South Street Seaport. It's called Little Italy Pizzeria and Deli. I know for a fact that it is the best pizza in NYC, because there is sign in the front window - and an even bigger one on the wall inside - that says "The Best Pizza in New York."
These posts are hilarious. Yeah...Lou's is garbage. Sure.
Some of those pictures on that list look worse than Digorno's. Like I said, I know there are pizza places in the QC, including a few that make QC Style pizza, that I would like better than 20% of those pictured.
New Haven, CT obviously has a history as a serious pizza city.
Classic Michael Scott, running to Sbarro. The show was never the same after he left.
Per population I’m sure it’s number one for me. Without factoring in size I’d put it just behind NYC and just ahead of Trenton NJ.
So far of all the regional styles of pizza that I’ve had, only one has been terrible imo. And that’s the St Louis style with Provel cheese instead of mozzarella. I really like the cracker thin and pretty crispy crust which reminds me of the Milwaukee or “Chicago Thin” style, but the sauce was essentially ketchup and the cheese is horrendous.
I would say I haven’t had the QC style everyone on here talks about unless Casey’s counts as I did have that on the way to the College World Series this year. Casey’s was.........fine. Neither good enough to be worth talking about other than with Iowans nor bad enough to be really memorable, about on par with a standard delivery chain like Hungry Howie’s, Little Ceasar’s and Papa Johns.
My personal preference for pizza styles/regions at the moment is:
1A) NYC- traditional “floppy” thin crust with char spots
1B) New Haven Apizza - similar to NYC but usually a little more charring, slightly crispier and usually a drier less greasy cheese.
1C) Trenton Tomato Pie - similar to NYC but maybe predates it by a year or two as the first true pizza, the only difference is typically the sauce is placed raw on the pizza and on top of the cheese to cook directly under the broiler caramelising a lot of the tomato sugars
4) Greek/New England style - which I’m familiar more from the Florida chains that sprouted out of the enormous Greek community in Tarpon Springs, but I’ve had it in the Northeast as well. Some even try to call it “Boston Style”. It’s a thick, doughy crust where the dough is essentially fried in olive oil. It’s basically midway between a Chicago or Detroit deep dish and your standard delivery style of pizza
5) Milwaukee/Chicago Thin Style - usually a super thin and very crispy crust usually best described as a “cracker” or a lavash style crust more in tune with Eastern Europe than Italy.
6) Philadelphia Stromboli - essentially a standard pizza folded over and baked in a standard temp oven so little charring typically
7) Neapolitan Style - very similar to NYC thin, just usually less well shaped, usually more char on par with a New Haven Apizza and having specific requirements on the type of flour, tomatoes and cheese utilised.
8) Pennsylvania/Amish Pretzel Crust - Usually found in the middle part of Pennsylvania between Philly and Pittsburgh, they use the same dough as the ubiquitous soft pretzels in the area. So usually a doughy, not particularly crisp crust but it works as a changeup from my preferred styles.
9) “Southern”/Georgia Style - the iconic Mellow Mushroom chain is what I think of as the definitive take on this very doughy, very thick, very yeasty/malty tasting pizza that has molasses and a little cornmeal in the dough. It’s actually not particularly common in the South other than at the Mellow Mushroom chain so I use the term “Southern Style” loosely even though THEY describe it as such. It is a great pizza though especially as a changeup from more traditional thin crusts.
10) Canadian Pide Pizza - originally a kind of blend of traditional pizza ingredients and a Turkish stuffed flatbread made into a boat called Pide. I’ve only had it a couple of times but it’s fantastic.
You can’t tell by looking at them necessarily. Some of the best Apizza’s and Neopolitan style pizza’s look positively burnt. But you try them and they’re amazing.
Looks good but my favorite chain pizza is Rosati's. The thin crust with sausage, garlic, basil, and mushrooms is incredible. Had it last night and the garlic is still oozing out of my pores.For my money, the best chain pizza is Anthony's Coal Fired. Love me some Paulie's Pie:
Since my college days I have missed Paul Revere's wedgies. It was a pizza folded over in half and baked shut. They closed their Iowa City store since then.
I don't think anybody in Iowa had heard the words calzone or stromboli, not back in the 1970s. Maybe Paul Revere's had not heard the words either, just decided to try folding a pizza in half.
They had coupons in the Daily Iowan. That was a plus. You could not scan the coupon because you had nothing to scan it with. You could cut the coupon out or just tear it out of the paper with your hands. The delivery guy was cool either way.
I don't think anybody in Iowa had heard the words calzone or stromboli, not back in the 1970s. Maybe Paul Revere's had not heard the words either, just decided to try folding a pizza in half.
They had coupons in the Daily Iowan. That was a plus. You could not scan the coupon because you had nothing to scan it with. You could cut the coupon out or just tear it out of the paper with your hands. The delivery guy was cool either way.
I literally lived upstairs from Modern Pizza (#20) for my last two years of college. And a stones throw from the #1 and #7 as well. New Haven pizza is definitely the best, IMO.
Paul Revere's with their tinfoiled breadsticks were ordered often. Also, for calzone's it was Sam's. And those coupon booklets they passed out at the beginning of the year were the bomb.
I really like Home Run Inn in Chicago. It's not thick crust or deep dish but has the best sausage you will ever taste. Traditionally a White Sox fans pizza but I can overlook that. They now have a location on the north side, I think near the Belmont Red Line stop.
Also like Lou Malnati's and D'Agostino's at Southport and Addison. And for those dogging on Giordano's, it is very good pizza. Compared to all the crap chains and holes offering a minimum , Giordano's offers a high quality pizza. You get what you pay for.
When I was a kid in Iowa Pizza Hut was the best pizza ever. I had it a few years ago and it sucked. I don't think it's me, I think it is their pizza.
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