Best Pizza in Every State

We ate pizza in all 50 states. Here are the winners.

The Northeast

Connecticut: Frank Pepe Pizzeria Napoletana (New Haven)
The white clam pizza is legendary. Charred crust, fresh clams, garlic, olive oil, oregano. No cheese.

New York: Di Fara (Brooklyn)
Dom DeMarco made every pizza himself for 50+ years. Expect a 90-minute wait. Worth it.

Pennsylvania: Tacconelli's (Philadelphia)
Call ahead to reserve your dough (seriously). Tomato pie—sauce on top, minimal cheese.

The South

Texas: Via 313 (Austin)
Detroit-style with a Texas twist. The Detroiter is mandatory.

Louisiana: Pizza Delicious (New Orleans)
New York-style in the French Quarter. Perfect at 2 AM after Bourbon Street.

The Midwest

Illinois: Lou Malnati's (Chicago)
Deep-dish done right. Buttery crust, chunky tomato sauce, mounds of cheese.

Michigan: Buddy's Pizza (Detroit)
The original Detroit-style since 1946. Square, crispy edges, sauce on top.

The West

California: Pizzeria Mozza (Los Angeles)
Nancy Silverton's masterpiece.

Oregon: Apizza Scholls (Portland)
New Haven-style in Portland. Brutal wait (no reservations), but locals swear by it.

The Controversies

Pineapple: Not taking sides (but Hawaiian pizza started in Canada, not Hawaii)
Fold or no fold: If it's NY, fold it
Ranch: Midwest thing. We don't understand but we respect it

Download TownHop to track your pizza journey state by state.