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If you wish to debate the loaded topic of America's best pizza with any authority, you've got to form a pilgrimage to the current legendary metropolis pizzeria. Frank Pepe opened his doors in Wooster Square in urban center, Conn., in 1925, offering classic Napoletana-style pizza. After immigrating to the u. s. in 1909 at the age of 16 from Italy, Pepe took odd jobs before opening his restaurant (now called "The Spot," not far away to the larger operation). Since its conception, Pepe's has opened a further seven locations.
What must you order at this checklist destination? Two words: clam pie ("No muzz!"). this is often a Northeastern pizza genre unto its own, and Pepe's is that the better of all — freshly shucked, briny littleneck clams, an intense dose of garlic, olive oil, oregano and grated parmesan atop a charcoal-colored crust. The advanced move? Clam pie with bacon. Just expect to attend in line if you get there after 11:30 a.m. on a weekend.
Domenico DeMarco could be a local celebrity, having owned and operated Di Fara since 1964. Dom cooks both ny and Sicilian-style pizza Wednesday through Sunday (noon to 4:30 p.m., and from 6:30 p.m. to 9 p.m.) for hungry New Yorkers and tourists willing to attend in long lines, and brave the free-for-all that's the Di Fara counter experience. Yes, you're more happy getting a full pie than administering for the $5 slice. Yes, it is a trek, and sure, Dom goes through periods where the underside of the pizza can trend toward overdone, but when he's on, Di Fara can make a awfully strong case for being America's best pizza. If you would like to grasp why before visiting, watch the nice video about Di Fara called the most effective Thing I Ever Done. you cannot get it wrong with the classic round or square cheese pie (topped with oil-marinated hot peppers, which you'll ladle on at the counter if you elbow in), but the menu's signature is that the Di Fara Classic Pie: mozzarella, parmesan, plum spaghetti sauce, basil, sausage, peppers, mushroom, onion, and in fact, a drizzle of vegetable oil by Dom.
"There's no mystery to my pizza," Bronx native Chris Bianco was quoted as saying within the ny Times. "Sicilian oregano, organic flour, San Marzano tomatoes, purified water, mozzarella I learned to create at Mike's Deli within the Bronx, sea salt, fresh yeast and a bit little bit of yesterday's dough. within the end great pizza, like the rest, is all about balance. It's that easy." Try telling that to the legions of pizza pilgrims who have made trip to the storied Phoenix pizza spot he opened over 20 years ago. The restaurant serves not only addictive thin-crust pizzas but also fantastic antipasto (involving wood-oven-roasted vegetables), perfect salads and homemade country bread. The wait, once routinely noted collectively of the worst for food within the country, has been improved by Pizzeria Bianco opening for lunch, and therefore the opening of Trattoria Bianco, the pizza prince of Arizona's Italian restaurant within the historic Town & Country shopping precinct (about 10 minutes from the original). this is often another case where any pie will likely be better than most you've had in your life (that Rosa with red onions and pistachios!), but the signature Marinara will recalibrate your pizza baseline forever: pasta sauce, oregano, and garlic (no cheese).
When Anthony Mangieri, pizzaiolo for the East Village's Una Pizza Napoletana, enclosed 2009 "to make a change," move West, and open somewhere he could get "a chance to use his canoe and cycle more often," it had been the last word insult to New Yorkers. you are taking one among the city's favorite Neapolitan pizzerias, defecting to a temperate climate, to those that denigrate New York's Mexican food? So you'll canoe and mountain bike? Traitor! Good for Mangieri, and good for San Franciscans, who inherited one in all the country's best Neapolitan pies (if only Wednesday through Saturday, 5 p.m. until they're "out of dough"). a skinny crust with chewy cornicione, a sauce that's tart and alive, an appropriate ratio of cheese ... you may almost imagine yourself at the pantheon to pizza in Naples: Da Michele, an area where the pizza is poetry and pizza poetry is on the wall. Mangieri harkens that very same ethos on his website — try the pizza poem "Napoli" — and delivers the edible version to his patrons. There are only five pies, all $25 (a $5 hike since last year), plus a special Saturday-only pie, the Apollonia, made with eggs, parmigiano-reggiano, buffalo mozzarella, salami, extra-virgin vegetable oil, basil, garlic, sea salt and black pepper. But when you're this near godliness, you do not need extras. Keep it simple with the margherita (San Marzano tomatoes, buffalo mozzarella, extra-virgin oil ,fresh basil, sea salt, tomato sauce) and know the great.
Renowned baker and chef Nancy Silverton teamed up with Italian culinary moguls Mario Batali and Joe Bastianich to open Osteria Mozza, a la hot spot where the famous clientele pales as compared to the innovative, creative fare. The pizzeria, which is attached to the most restaurant, offers a range of Italian specialties, from antipasti to bruschetta, but the Neapolitan-style pizzas steal the show. Their list of 21 pies ranges from $11 for an easy aglio e olio, a classic pizza pie, to $23 for a more unique pie with squash blossoms, tomato, and burrata cheese — a delicious and straightforward pizza that transports through the standard and nuance of its ingredients. So it's no surprise that Batali and Bastianich have taken a stab at duplicating the success of this model pizzeria, opening in Newport Beach, Singapore (!), and soon, San Diego.
6. Roberta's, Brooklyn, N.Y. (Margherita)
Say Roberta's is within the new class of restaurants that has fanned the flames of the Brooklyn vs. Manhattan debate, call it an excellent pizza joint, remember it as a frontrunner of the city's rooftop garden movement, and mention that Carlo Mirarchi was named a Best New Chef by Food & Wine, and you'd still be selling it short. Roberta's is in Bushwick six stops out of Manhattan on the L, and it's one amongst the city's best restaurants (it even serves one amongst the city's hardest-to-score tasting menus). In Bushwick! Pizza might not be the sole thing at Roberta's, but its Neapolitan pies are at the high end of the talk about the city's best (and in line with an interview with the blog Slice, inspired another great pizzeria on this list, Paulie Gee's). Yes, a number of them have names like "Family Jewels," "Barely Legal," and - after disgraced big apple City mayoral candidate Anthony Wiener - "Carlos Danger," but you'll be able to afford to not take yourself seriously in an environment where Brooklyn hipsters and everybody else tolerate one another when your pizza is that this good. the maximum amount because the Amatriciana and also the bite (when Roberta's goes mobile) may tempt, the Margherita (tomato, mozzarella, basil) is Roberta's pizza Lothario.
7. Sally's Apizza, New Haven, Conn. (Tomato Pie)
Sally's Apizza could be a urban center classic, operating from the identical location where they opened within the late 1930s in New Haven's Wooster Square. Their pizza is traditionally thin-crust, topped with spaghetti sauce, garlic and "mozz." The pies look pretty the same as what you will find down the road at Frank Pepe, which any urban center pizza believer will note is because the person who opened Sally's is that the nephew of the owner of Pepe. the oldsters at Sally's are going to be the primary to inform you that Pepe makes a stronger clam pie, but their tomato pie (tomato sauce, no cheese), well, they need the first beat there.
8. Flour + Water, point of entry (Margherita)
Although this point of entry restaurant claims to concentrate on house-made pastas, their pizza is formidable. Baked during a wood-fired oven, the thin-crust pizza at Flour + Water blends Old World tradition with modern refinement, in step with chef and co-owner Thomas McNaughton. Pizza toppings vary looking on what's in season, making each dining experience unique, but Flour + Water's textbook Margherita is amazing. Heirloom tomatoes, basil, fior di latte, and extra-virgin vegetable oil ... if only the simplicity implied by the restaurant's name may well be duplicated in pizzerias across the country.
9. Motorino, big apple City (Brussels Sprout)
Some spaces are cursed. Others? Blessed. When Anthony Mangieri shuttered Una Pizza Napoletana at 349 East 12th St. and headed West, Mathieu Palombino took over the lease, renamed the space Motorino, and also the East Village pizza scene hardly skipped a beat. Motorino offers a few of spirited pies, including one with cherry stone clams; another with stracciatella, raw basil and Gaeta olives; and also the cremini mushroom with fior di latte, sweet sausage and garlic. But contrary to each last fiber of childhood memory you love, the move is that the Brussels Sprout pie (fior di latte, garlic, Pecorino, smoked pancetta and olive oil), something both port natives and Brooklynites can now attest to since Palombino opened (and reopened) his Asian and Williamsburg outposts earlier in 2013.
10. Al Forno, Providence, R.I. (Margarita)
On South Main Street within the heart of Providence, R.I., Al Forno offers a quintessential Italian dining experience for people who can't afford the flight. Husband-and-wife owner-chefs George Germon and Johanne Killeen received the Insegna del Ristorante Italiano from the Italian government, a rare honor for Americans, due to their informed passion for pasta together with their invention of the grilled pizza. The restaurant bakes their pies in wood-burning ovens also as on grills over hardwood charcoal fire. Their most notable grilled pizza? The Margarita. It's served with fresh herbs, pomodoro, two cheeses and extra-virgin oil.