Recepti za koktajle, žgane pijače in lokalni bari

Največja diaprojekcija ameriških pic

Največja diaprojekcija ameriških pic



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Te pite so primerne za prehrano majhne vojske - ali pa le enega zelo lačnega ljubitelja pice

#12 26-palčna pizza, Tenneyjeva pica, Saratoga Springs, Utah

#12 26-palčna pizza, Tenneyjeva pica, Saratoga Springs, Utah

Frankie R. / Yelp

26-palčna pizza z imenom "Zver" je narejena iz 48 unč testa, 24 unč sira, 15 unč omake in šest unč feferonov. Diners, ki prevzamejo Tenneyjev izziv osvojite 100 USD, če opravijo nalogo.

#11 28-palčna pita, družinska picerija, Strafford, Va.

#11 28-palčna pita, družinska picerija, Strafford, Va.

Da bi zmagal DružinaPizza mora vključevati urni izziv v dvoje dva preliva, in pijače so dovoljene, vendar izzivalci med izzivom ne morejo zapustiti jedilnice. Zmagovalci brezplačno prejmejo pico, 40 USD in majice.

#10 30-palčna pizza, Koronet Pizza, New York City

Joj / Pinky And The B

#10 30-palčna pizza, Koronet Pizza, New York City

#9 10-kilogramska pica, Randyjeva Wooster Street Pizza, Manchester, Conn.

#9 10-kilogramska pica, Randyjeva Wooster Street Pizza, Manchester, Conn.

Kot je razvidno na Man proti hrani, proizvajalci pic pri Randyjeva Wooster Street Pizza zapakirajte štiri dele testa za pico z mesom, siri in zelenjavo ter vse skupaj raztegnite, dokler ne doseže premera 22 palcev. Tisti, ki izpolnijo izziv obrok prejmete brezplačno, darilno kartico za 50 USD in klobuk, ki razglaša njihovo slavno zmago.

#8 11-kilogramska pica, picerija Big Pie in the Sky, Kennesaw, Ga.

#8 11-kilogramska pica, picerija Big Pie in the Sky, Kennesaw, Ga.

#7 36-palčna pica, picerija Firehouse, Logan, Utah

Gasilska picerija/Yelp

Gasilski dom trdi, da je njihova Monster Pizza enakovredna petim povprečne pite, kar se nam zdi prav.

#7 36-palčna pizza, picerija Firehouse, Logan, Utah

Gasilska picerija/Yelp

#6 40-palčna pizza, italijanska restavracija Schiappa, Libanon, Ill.

Eleanor B. / Yelp

Schiappa, ki je bila ustanovljena leta 1979, ima raznolik meni, ki vključuje pošteno količino morskih sadežev zahtevati slavo streže neverjetno 40-palčno pito.

#6 40-palčna pizza, italijanska restavracija Schiappa, Libanon, Ill.

Fabulous 40 Pizza stane 59,99 USD; za vsakega zaračunajo 5,99 USD "Tradicionalni" preliv, in ekstra sir vas bo stalo dodatnih 8,99 USD.

#5 48-palčna pica, Randyjeva Premier Pizza, Oakdale, Minn.

#5 48-palčna pica, Randyjeva Premier Pizza, Oakdale, Minn.

Če daš picerija 48 ur vnaprej lahko vi in ​​dva prijatelja poskusite zaužiti 48-palčno pito in, če boste uspešni, vas bo Randy's nagradil s 1.000 USD.

#4 Pizza s 54 kvadratnimi palci, mamina in očetova picerija, Los Angeles

#4 Pizza s 54 kvadratnimi palci, mamina in očetova picerija, Los Angeles

#3 62-palčna pizza, Big Lou's, San Antonio

#3 62-palčna pizza, Big Lou's, San Antonio

Lahko naročite ogromno 62-palčno pito-tako je, široko več kot pet čevljev-in če naročite Super, bo prišel popolnoma pokrita s prelivi in stane 88,09 USD pred napitnino in davek.

#2 46.64 kvadratnih čevljev, štedilniki na umazaniji, San Antonio

#2 46.64 kvadratnih čevljev, štedilniki na umazaniji, San Antonio

#1 Pizza 129-Foot-By-92-Foot, restavracija Pizza Ranch, Iowa Falls, Iowa

129 čevljev dolga, 92 čevljev široka in 50.000 rezin-to so meritve čarobna pita Narejeno v Pizza Ranch.

#1 Pizza 129-Foot-By-92-Foot, restavracija Pizza Ranch, Iowa Falls, Iowa


Največje komercialne pice na svetu

Medtem ko številne picerije izkoristijo največ 20-palčnih pic, z nekaj odstopanji, ki zaidejo na 30-palčno ozemlje, jih je malo na svetu dovolj pogumnih, da bi naredile pice, ki bi ustrezale velikosti ljudi, ki jih jedo. Toda tudi takrat jih bo večina teh picerij naredila le nekajkrat na mesec za posebne prehranske izzive. Le izbranih, norih picerij na svetu bodo pripravljale ogromne pice po muhah svojih strank - čeprav bodo morda zahtevale 48 ur predhodnega obvestila. Tu je prvih pet največjih, komercialno dostopnih pic na svetu.


Kaj se dogaja z največjimi ameriškimi podjetji za pico?

Kdo je leta 2018 dodal trgovine? Kdo je dosegel rekordno prodajo? Kdo je malo padel? Kdo so letošnji sejalci in stresalniki? Seznam 100 najboljših podjetij za pico v letu 2018 je sestavljen na podlagi skupne letne prodaje enot.

Prejšnji mesec smo objavili naš seznam 100 najuspešnejših neodvisnih operacij v državi. Zdaj vam predstavljamo naš letni seznam 100 največjih ameriških verig pic. Seznam je vsako leto objavljen novembra.

Domino’s je največjo ameriško picerijsko verigo, ki temelji na svetovni maloprodaji na lestvici 100 najboljših podjetij za pico v letu 2018, pustila Pizza Hut. Na vrhu seznama je prišlo do premika, ko se podjetja za pico šalijo za položaj. Dominu na vrhu seznama največjih verig picerij se pridružujejo Pizza Hut, Little Caesars Pizza, Papa John's in California Pizza Kitchen. Preberite več o najboljših petih verigah pic v Ameriki.

Hitri priložnostni voditelji so pridobili tržni delež in se utrdili na letošnji lestvici#8217. Prvi na lestvici vročih 100 neodvisnih picerij se Buddy ’s še naprej vzpenja na seznam najboljših podjetij za pico.


Naši najboljši recepti za pico

Naslednjič, ko pride večer pice, ne vzemite jedilnika za hrano! Ne glede na to, ali imate raje klasičen sir ali novo šolo, se s temi domačimi recepti za pico najde za vsakogar nekaj.

V povezavi z:

Fotografija: Renee Comet & copy2016, Televizijska živilska mreža, G.P. Vse pravice pridržane

Fotografiral: Antonis Achilleos

Fotografija: Jason Clairy & copyClairy Productions Inc.

Fotografija: Tara Donne & copyTara Donne

Fotografija: Tara Donne & copyŽIVILNA MREŽA: 2012, Televizijsko omrežje za hrano, G.P.

Pizza iz litega železa

Včasih je uporaba bližnjic povsem vredna. Ree & rsquos 30-minutna pizza je skupaj s pomočjo testa za pico, omake, feferonov in sira, kupljenega v trgovini.

Prava pica z globoko jedjo v stilu Chicaga

Jeff Mauro, rojen v Chicagu, ve nekaj o pici z globokimi jedmi. Njegov najljubši recept obožuje domače testo, ki ga prelije z mocarelo, klobaso, feferoni in ročno zdrobljenimi paradižniki. Začimba parmezana doda še piko na i!

Pizza z nadevom iz skorje z mocarelo

Detroitsko kvadrato pico v globoki jedi smo dvignili na povsem novo raven, tako da smo hrustljavo skorjo nadevali s sirom in feferoni. Pravzaprav je z njo naložena celotna pica skupaj z obilno mesno omako, ki jo lahko pripravite, medtem ko se pica peče.

Piščančja pizza na žaru

Ta pica iz litega železa je popolna mešanica slanega, sladkega, pikantnega in ostrega. Hrustljavo pečeno testo za pico prelijemo s piščancem na žaru, mozzarello in sirom cheddarjem. Kapljica medu s svežim cilantrom in mladico zaključi to sirasto piščančjo pico.

Žepi za pico

Ročni prigrizki Giade so kot mini kalconi, vsak polnjen z rukolo, sirom in pikantno italijansko klobaso. Z uporabo skorje za pico v trgovini boste prihranili veliko časa.

Brezglutensko testo za pico

To preprosto testo za pico brez glutena se speče v hrustljavo, žvečilno skorjo (poleg tega je vegansko!). Dodatek grobe koruzne moke ji daje teksturo in hrustljavost.

Cheeseburger pizza

Tako kot v klasičnem jedilnem cheeseburgerju, je tudi v tej pici gorčica na vrhu mletega govejega mesa, ki žari s topljenim ameriškim sirom, svežo rdečo čebulo in koperjevimi kumaricami. Postrezite ga z naribano solato ob strani, da dopolnite hamburgerje in naredite to jed iz ene skorje, ki pride na mizo v eni uri.

Posoda z globoko posodo

Če nas vprašate, je ta pizza z globokimi jedmi veliko boljša od jedi. Zahvaljujoč vaši ponvi iz litega železa lahko vročo, okusno pico na mizi pripravite v samo eni uri & mdash in z minimalnim čiščenjem!

Keto Pizza Prigrizki

Idealen za keto privržence, ljubitelje sira in ljudi brez glutena. To testo za pico je večinoma narejeno iz sira. Zdaj nikomur ni treba zamuditi večera s pico!

Polnjena skorja za pico

Preprost način za domačo pico s polnjeno skorjo? Strunski sir! Ree jih zvije v svojo skorjo za pico in pripravi domačo različico najljubše restavracijske pite.

Mesna pizza na žaru

Iščete način, da združite svoj običajni meni na žaru? Poskusite pico. Ta pita za ljubitelje mesa & rsquos je naložena s prelivi in ​​se zlahka zbere na žaru. Ne pozabite segreti pizza kamna na žaru vsaj 30 minut. Tako se bo vaša skorja lepo in hrustljavo skuhala.

Pizza Crust Squash Squash

Če & rsquore iščete alternativo tradicionalni skorji za pico, poskusite recept s petimi zvezdicami Katie & rsquos. Za resnično hrustljavo skorjo pred peko iztisnite vso vlago iz špagetov.

Shramba Pizza Pronto

Zakaj bi mešali serijo testa za pico, ko imate pri roki pri roki focaccio, kupljeno v trgovini? To je rsquos popoln trik za prihranek časa na noči s pico.

Havajska pica z žara

Pripravljena v samo 30 minutah, je to sladko-slano pico enostavno pripraviti. Ananas na žaru pred peko pice doda sočnemu sadju le kanček dima.

Mehke pizza perece

Trisha pakira vse vaše najljubše picerije v svoje mehke preste, ki jih je enostavno narediti: origano, parmezan, česen, kosmiče rdeče paprike in še več!

Klobasa Pan Pizza

Italijanska klobasa in veliko ohrovta dajejo tej pici pikanten okus. Molly & rsquos nasvet? Ohrovt se bo kuhal, ko ga boste pekli v pečici, zato vedno dodajte več, kot mislite, da boste potrebovali.

Pizza Rolls

Ti zvitki za pico v velikosti ugriza so kot vaš najljubši prigrizek v hladilniku na hodniku, vendar še boljši (ja, to smo rekli). Naše smo nadevali z zdrobljeno italijansko klobaso, feferoni, omako za pico in seveda z obilico sira, nato pa jih ocvrli, da so njihovi ovoji iz wontonove kože zelo hrustljavi. Upamo si, da primerjate.

Pizza skorja iz cvetače

Da bi dosegli teksturo, podobno testu za to skorjo za pico brez glutena, cvetačo nasekljajte v kuhinjskem predelovalniku, nato paro in odcedite, da odstranite dodatno vlago.

Beneška valjana pica

Uporabite testo, kupljeno v trgovini, da pripravite te zvitke za pico. Napolnjene z mocarelo, špinačo in pršutom, naredijo zadovoljivo in zabavno ročno jed.

Pizza Basil Pesto

Nič ne daje pici poletnega pridiha, kot je zamenjava rdeče omake s pestom. In to je enostavno narediti iz nič, samo vstavite nekaj sestavin v prehranski postopek in jih združite, dokler se ne zmešajo.

Angleške muffin pice

Te pice lahko pripravite vnaprej in zamrznete za popoln prigrizek po šoli. Ni vam treba odmrzniti, samo dodajte svoje najljubše dodatke in pecite.

Pizza za zajtrk

Kaj je bolj zabavno od pice za zajtrk? Prenesite naloge na svoje najmlajše pomočnike, kot je ščetkanje olja na skorji, prelivanje z dodatki in trganje bazilike. Ko sedite za zajtrk, lahko vsi uživajo v dobro opravljenem delu.

Neapeljska pica Margherita

Neapeljska pica je povezana s preprostostjo in svežino. Namesto da bi testo napolnili s prelivi, je večina narejenih z malo več kot paradižnikom, svežo mocarelo, baziliko in olivnim oljem. Uporabite najboljše sestavine, ki jih lahko, in vredno bo!

Desertna pica na žaru

Kdo pravi, da mora biti pica slana? Čokoladni lešnikov namaz deluje kot & ldquosauce & rdquo za pico na žaru Trisha & rsquos, ki jo prelije z narezanimi bananami, suhim sadjem in praženimi oreščki.

Trikolorne solate pice

Ellie prihrani čas z uporabo polnozrnatega pizza testa, kupljenega v trgovini, za to preprosto pito. Da bi povečala faktor zdravja, zmanjša maščobe z uporabo delno posnete mocarele in sirov ricotte.

Veliko serijsko testo za pico

Ta recept prinaša štiri kroglice za pico, težke 1 kilogram, ki jih lahko uporabite takoj, drugo pa zavijete in zamrznete za prihodnost. Če testo zamrznete, ga odmrznite čez noč v hladilniku in nato pustite, da se na pultu segreje na sobno temperaturo, preden ga raztegnete. Kako boste dosegli vrhunec, je odvisno od vas!


Najboljše pice v največjih ameriških mestih

Tu so najboljša mesta za dobro pito v 52 največjih mestih v državi, vključno s Chicagom in New Yorkom.

V povezavi z:

Fotografija avtor: Foto: Amy Giuffi

Fotografiral: Danny Batista & copy2016, Televizijska živilska mreža, G.P. Vse pravice pridržane

Avtor fotografije: Knox Photographics

Fotografija avtor: Foto: Bentley Norman

Fotografija: Chris "Quit" Nguyen

Fotografiral: Devon Rowland Photography

Fotografiral: Bob Hodson Fotografija

New York City: Roberta's

Izbrati najboljšo pico v New Yorku je kot izbrati najlepšo plažo na svetu in mdash je nemogoče. Ponudba pice v mestu sega od dolarjev do natančno neapelcev na drva, s pito za vsako priložnost. Potopite se v našega namenskega vodnika ali pa preprosto poiščite mizo na naslovu Roberta & rsquos v Bushwicku. Newyorško-neapeljske pite v hibridnem slogu kreativno združujejo lokalne sestavine za edinstvene in primerljivo dostopne pite, kot je čilski oljni vrh Famous Original, s paradižnikovo omako, mozzarello in sirom caciocavallo.

Los Angeles: Pizzeria Mozza

Pizzeria Mozza ni podobna nobeni drugi piceri. Kuharica Nancy Silverton vodi kuhinjo z istimi tehnikami, zaradi katerih je njena pekarna La Brea postala svetovno znana, tako da ustvari skorjo, ki je popolna hrustljava, komaj ogorčena posoda za pite z ustvarjalnimi prelivi, kot so cvetovi buč. Za tiste, ki se počutijo razmetane, lahko pico prelijejo s črnimi tartufi, vinska klet pa nima stropa. Za poln obrok začnite s sesekljano solato in končajte s svilnatim butinom.

Chicago: Pequod's

Chicago pizza je legenda in čeprav se je ugled Gino's East lahko razširil po vsej državi s franšiznimi lokacijami, ni bolj verodostojna in zgodovinska kot Pequod's. Legenda o Pequodu se je začela leta 1970 v Morton Groveu v Illinoisu s pico v karamelizirani skorji. Leta 1986 so dodali tanko skorjo in čeprav je požar na njihovi lokaciji v Chicagu leta 2006 poslovanje poslabšal pet mesecev, so obnovili notranjost, obdržali pa sosesko vzdušje, ki se popolnoma ujema z njihovo skupnostjo v Lincoln Parku. In ta pizza? Ni tako globok kot nekatere pite Chi, toda tisto, kar mu manjka v globini, nastane v skorji, popolnoma hrustljave s skoraj zagorelo zunanjostjo. S sirom ne skoparijo & mdash ga je preveč, je tako žilavo, da je skoraj problematično, a tudi popolno.

Houston: Pi Pizza

Houston je najbolj raznoliko mesto v državi, zato je smiselno le, da bi njihova najboljša picerija razmišljala onkraj le italijansko-ameriških klasikov. To, kar se je začelo kot tovornjak s hrano, se je razvilo v soseski rock and roll iz 80. let z drsalnimi deskami, ki visijo s stene, in nekaterimi najbolj inovativnimi pitami v državi Lone Star. Prelivi, kot so slanina, mac in sir, niso edinstveni, toda kdo še na pico postavi divjo teksaško divjačino? Mehko jajce ni nenavadno za neapeljske sklepe, vendar jih nikoli ne boste videli umešanih, še posebej poleg klobase za zajtrk, krompirja, sira cheddarja in smetane v omaki, kar dokazuje, da ga ne potrebujete pecivo za pico kadarkoli.

Philadelphia: Square Pie

Philadelphia, ki leži tik ob reki iz New Jerseyja, ima veliko odličnih pite, vendar nobena ni tako značilna kot tiste na Square Pie. Lastnik kuharja Gene Giuffi, rojen Brooklynite, ki je že dolgo imenoval Philadelphia home, pripravlja istoimenske kvadratne pice s hrustljavimi robovi in ​​legijami oboževalcev. Navadna pita & rsquos je vedno zmagovalec, a hišne specialitete so pametne, vključno s porčetkami s česnom, špinačo, provolonom in smetano.

Phoenix: Pizzeria Bianco

Chris Bianco je napisal knjigo o pizzi. No, eden izmed njih. Bianco: Pizza, testenine in druga hrana, ki mi je všeč, je bil velik hit, saj je povabil na razstavo Jimmyja Kimmela in rsquosa, kjer je Bianco Aziza Ansarija naučil likovne umetnosti pice na drva. Prvo operacijo je začel pred 30 leti iz stare trgovine z vogali in se od takrat razširil na dve piceriji in tri druge koncepte restavracij. Popolnost njegove margherite mu je leta 2003 prinesla nagrado fundacije Jamesa Bearda, a tudi z inovativnimi kombinacijami, kot je Rosa, s Parmigiano Reggiano, pistacijami iz Arizone, čebulo in rožmarinom napreduje.

San Antonio: Pizzeria za testo Napoletana

Dnevna sveža mocarela, pristna peč na drva iz Italije in sezonske pite, ki jih je pripravil kuhar z rodovnikom ameriškega kulinaričnega inštituta, pomagajo, da testo izstopa na razcvetu restavracij v San Antoniju. Restavracija, ustanovljena leta 2007 s samo 10 zaposlenimi, ima zdaj več kot desetletje pod pasom v prostoru, ki je skoraj trikrat večji od prvotnega in ima novo lokacijo v Planu. Ponašajo se z najboljšo vso italijansko vinsko karto v mestu, hrustljavi južni belci pa odlično združujejo spomladansko pito s pikantno klobaso, por, ohrovtom, pečenimi gobami, kremasto fontino in domačim mozzom.

San Diego: Hiša slepe dame Ale

San Diego je oaza za ljubitelje piva in nič ni boljše s pol litra kot rezina. Slepa dama je odlična pri obeh. Eden od njihovih ustanoviteljev je diplomiral iz pivovarstva, drugi je certificiran pri Associazione Vera Pizza Napoletana, tretji pa je umetnik, ki je naredil naslovnico albuma za Blind 182 (20 let je študiral tudi pivo). Ker so pivovarna, morajo biti prigrizki (belgijske frite, začinjeni pivski oreščki), vendar je pica kralj, od klasične margherite do bolj eksperimentalnih možnosti, kot je hišni chorizo ​​s poblano čilijem, fontino, epazotom in cotijo (zamenjava soyrizo na voljo na zahtevo).

Dallas: Cane Rosso

Ta lokalno priljubljena pica se je v samo 90 sekund in 900 stopinj razstrelila v domačine in rsquo srca. Tudi domačo burrato in špinačo-artičoko potopite v skledo za kruh, poimenovano v čast nekdanjega trenerja Kavbojev Jimmyja Johnsona. Toda večinoma gre za pico. Neapeljske recepte si je zamislil lastnik Jay Jerrior, ki se je na medenih tednih v Italijo zaljubil v pico (Ne povej svoji ženi!), Nato pa se je šolal pri mojstru pizzaiolosu in začel z gostinstvom. Bil je tako uspešen, da je v Dallasovi soseski Deep Ellum sprožil prostor za opeko in malto, ki se je sčasoma razširil na šest lokacij na območju Dallasa (plus postojanke v Houstonu, Austinu in Fort Worthu).

Austin: Via 313

Med klasičnim newyorškim slogom (Home Slice) in neapeljskim (Bufalina) ima Austin dve glavni picijski bazi, vendar je najbolj hrepeneča Via 313, požrešna nadomestnica v sredozahodnem Detroitu. Štiri rezine kvadratne pite niso ravno enolončnice v stilu Windy City, vendar tri zadostujejo, da uničijo največje apetite (dokončajte vse štiri in se pripravite na dremež). Vsaka pica ima popolno blazino skorjo s samo kančkom siraste karamelizacije na zunanji strani. In ker je edina stvar, ki je boljša od feferonov, bolj feferoni, ste v Detroiteru pokrili dva sloga, enega nad sirom in enega, ki se skriva pod njim.

Mesa, Arizona: Venezia's Pizza

Ste se kdaj vprašali, kakšno pico je Walter White vrgel na streho med Breaking Badom? Prišel je iz Arizone (kjer je bila predstava posneta), natančneje Venezie, družinam prijaznega združenja, ki je dosledno glasoval za najboljšega v dolini. Za najboljšo ponudbo pojdite na rezino dneva v newyorškem slogu (z začinjenim, mesnatim italijanskim žrebcem v ponedeljek in sredo ne morete zgrešiti), poleg klasičnih velikih rezin pa eksperimentirajo tudi s posebej pripravljeno jedjo za ogljikove hidrate in brez glutena: skodelice za pico brez skorje.

New Orleans: Pizza Delicious

Te fenomenalne pite, ki jih je začel par Newyorčanov, so se pravzaprav rodile v pojavnem oknu v nedeljo zvečer. Postali so tako uspešni, da so vsak teden prodali 100 pizz, dokler niso odprli ustrezne restavracije leta 2012. Legitimno italijansko meso, kot so pršut, speck in panceta, so izstopajoči prelivi, vendar se poleg tega, da strežejo pristne klasike, ne bojijo divjati. s kombinacijo srirache in ananasa. Bonus točke za domače piškote.

Washington, DC: Pizza iz lesa

Timber Pizza Co. ne bi obstajal brez kmetov in trgov rsquo. Prvič, njihov lokalni pristop k sestavinam močno temelji na dobaviteljih z območja DC. Drugič, na istih trgih so pravzaprav začeli streči svoje & ldquoNapolitansko & rdquo pite iz Chevyja C10 iz leta 1967. Sodelovanje s kmetovalci je privedlo do edinstvenih stvaritev, kot je Norman, bela pita z nektarinami, jalapenosom, slanino, začinjeno marmelado in cilantrom. Njihove edinstvene pice so si prislužile tako veliko privržencev, da sta potrebovali le dve leti, da sta prešli na operacijo opeke in malte, kjer pečice ne gorijo samo med kosilom in večerjo: služijo tudi piškote in bagele na drva.

San Jose, Kalifornija: rezina NY

Ko lastnik A Slice of NY ni mogel najti dostojnega kosa pice v San Joseju, je vzel stvari v svoje roke in se vrnil v svojo picerijo iz otroštva na Manhattnu, da bi se naučil skrivnosti popolne pite v New Yorku. Ne uvozi vode iz New Yorka, sicer pa je njegova nastala pita čim bližje. Feferoni so najbolj priljubljen in klasični sir je odličen, vendar so edini na svetu, ki najdejo ASONY Margarita, lastno vrtenje na italijanski klasiki, ki vključuje česen in oljčno olje, pire paradižnike iz italijanske slive, baziliko , česen, parmezan in olivno olje. Pite so neverjetnega okusa, a ASONY se ponaša tudi s pravim ravnanjem z zaposlenimi: julija 2017 so postale prva zadruga v lasti delavcev na območju South Bay.

Detroit: Buddy's

Skrivnost pizze v slogu Detroit je zunaj in čeprav ljubezen do New Yorka ali Chicaga ne premore, si podpisni slog Motor Cityja zasluži prav toliko pozornosti. Buddy's je inovator, ki prodaja kvadratne pite od leta 1946. Mestni delavski značaj je vgrajen v pito, vsaka je kuhana v jekleni ponvi, ki je bila prvotno uporabljena za držanje orehov in vijakov v proizvodnih obratih, kar je povzročilo pico, ki spominja na debelejšo Pite v sicilijanskem slogu. Njihov ponos in veselje je Detroiter, ki združuje fontinella, Wisconsin opeko in parmezan s omako iz paradižnikove bazilike, feferonov in Buddyjeve posebne mešanice sicilijanskih začimb. Čeprav je Buddy's tako stara šola, se ne bojijo spreminjati s časom in ponujajo veganske in brezglutenske pice, ki jih podpira skupina za podporo celiakiji Tri-City.

Atlanta: Amalfi Pizza

Saj veste, picerija pomeni posel, ko je treba njene pečice namestiti z žerjavom. Resna posadka je potrebovala, da sta dve peči na drva Amalfi Pizza spravili v drugonadstropno restavracijo, vendar bi bil ves ta trud zaman, če jih ne bi znali uporabljati. Tako so operativni partnerji uprizorili par legendarnih picerij Napoli, da bi izpopolnili svojo obrt. Pite so tradicionalne, včasih do pomanjkljivosti, na primer s svojo pico Carnavale, oblikovano v obliki zvezde z skorjo, polnjeno z ricotto. Morda se sliši, kot da je za Instagram nekaj sanjanega, vendar je to v resnici pita za posebne priložnosti, ki jo v Veliki Britaniji postrežejo v Italiji.

Indianapolis: Jockamo

Jockamova najbolj priljubljena pita praznuje domačega sina Kurta Vonneguta. Imenovan po svojem romanu Klavnica pet, ima vse, kar bi si lahko ljubitelj mesa želel: feferone, klobase, šunko, narezano goveje meso in slanino. Družinam prijazna picerija ni samo za trdožive mesojede živali: zadovoljijo vse okuse, vključno z mednarodnimi množicami z bollywoodskim (začinjena omaka masala) in Louisiana ex-pats s kreolskimi (rakovi in ​​etouffee omaka), vse skupaj z skrb za lastnika, ki je 16 let treniral v drugi lokalni piceriji, preden je sam zbežal.

Seattle: Resna pita

Včasih pozabimo, da je vsak izdelovalec pice pravzaprav pek. Resna pita je začela iz te miselnosti in je izrasla iz cenjenega lokalnega kuharja Toma Douglasa Dahlia Bakery. Vzemite pečico, obloženo s kamnom iz Applewooda, in to miselnost pri peki, rezultat pa je rahlo teksturirana pita s samo ustreznim ogljem, na vrhu z uvoženimi in dobro izbranimi sestavinami, kot sta bivola mozzarella in sladka koromač. Poleg tega njihova predanost mesu, siru in kruhu presega le pico do odličnih okrasnih desk.

Denver: Hmelj in pita

Kolorado ima neverjetno število pivnic z obrtnim pivom, le eden pa postreže pico s ocvrtim piščancem in vaflji. Hops & amp Pie se smeji zgolj pite s feferoni, ki prihajajo z noro stvaritvami iz 100 -odstotne kuhinje, kjer celo izdelujejo svoje klobase in kisle kumarice. Jedilnica je videti po navdihu trgovine z blagovno znamko, polne Denveritov, ki se žvečijo na tistih ustvarjalnih pitah, vključno s pico z račjimi češnjami, kozjim sirom, rožmarinom, karamelizirano čebulo, slanino in otroško rukolo, ki je še bolje združena s skoraj 30 skrbno urejenih pip za obrtno pivo.

Tucson, Arizona: Babica Tony

Babica Tony ima skoraj monopol nad pico Tucson. Njihove pite, narejene iz testa iz pivskega kvasa in naravnega italijanskega sira mocarela, so na voljo ne samo na treh lokacijah, ampak tudi v restavraciji s petdesetimi leti (Little Anthony's), pa tudi v gledališču Gaslight in glasbeni dvorani Gaslight. Poleg tega, da lahko svojo pico najdejo povsod, se zdi, da si stranke ob naročilu želijo vse - vrhunska pita je najljubša.

Nashville: DeSano

DeSano meni, da sestavine tvorijo pito, zato kuhinja uporablja komaj predelane sestavine neposredno iz regije Campania okoli Neaplja v Italiji, vključno z bivolovo mocarelo, paradižnikom San Marzano in Pomodorini, pridelano v vulkanskih tleh, neapeljskim oljčnim oljem in celo pečico cenjeni obrtniki iz družine Acunto. Vse to so sestavine, ki so jih lastniki stari starši jedli, razen v njihovi najbolj priljubljeni piti San Gennaro, ki uporablja klobaso, karamelizirano čebulo cippolini in težko najti začinjeno južnoafriško papriko.

Fort Worth: Pizza Snob

Če trdite, da ste snob, je bolje, da ga podkrepite. Pizza Snob ima priznanje zahvaljujoč doktorju znanosti o hrani z diplomo NY Culinary School, ki je po svetu preiskal najboljše sestavine. Pripeljali so ga do lastnega testa, ki 72 ur dokazuje zlato, masleno teksturirano platno za sestavine, kot so čebula z glaziranim pivom, kandirane jalapenos in gobe iz portabelle, ki jih prepražimo v rdečem vinu. In morda najboljši del? Pite so pripravljene v dveh minutah ali manj.

Portland: Scottie's Pizza Salon

Ni veliko picerij, ki imajo svetovni rekord. Navdihnjena s pico z 99 siri v filmu Teenage Mutant Ninja Turtles iz leta 2014 je Scottie & rsquos šla dva bolje s 101. Stunt pita je bila na voljo le teden dni, a Scottie's je več kot le pameten trik. Poklanjajo se starošolskim picerijam z zbirko starinskih škatel za pico z vsega sveta in New York častijo s pitami, ki jih navdihuje lastništvo Brooklynovega otroštva. Njihova najbolj priljubljena pica je DeFino, kvadratna pizza, poimenovana po lastnikovi babici, prelivena s paradižnikovo omako nad svežo mocarelo, nato pa končana s svežo baziliko, pecorino romano in olivnim oljem, napolnjenim s česnom. Poleg pice so ponosni tudi na svoje zaposlene, od katerih vsak zasluži najmanj 15 USD na uro.

Memphis: Aldove pizze

Memphis je ves prašič brez prašičev, ki se ga ne dotaknejo. Aldo's je mesto ponosno s pito, ki je na vrhu vlečena svinjina, omaka z žara, mozz, rdeča čebula in priloga iz cole surovine. Poleg pite na osnovi rsquocue domačini obožujejo Willie, Cheech in Bob, ki so mednarodni s piščancem in mango chutneyjem. Prelivi so ključni, toda prava zvezda je testo, ki je narejeno iz 50/50 mešanice newyorške in neapeljske moke, ki združuje najboljše iz obeh svetov.

Milwaukee: Pizza Man

Začelo se je pred skoraj 50 leti kot način za pozno nočno kosilo (z dostavo do 4. ure zjutraj!), Pizza Man's se je vgradilo v institucijo, ki jo je požar leta 2010 skoraj iztiril, a jo je oživila nova skupina vlagateljev dediščina podjetja. Najbolj priljubljeno naročilo je Pizza Man Special, vrhunska pita z lokalno predelano klobaso strica Vinnyja in zelenjavo v majhnem vrtu, vse na standardni tanki skorji. Posebne pite vsebujejo nenavadne sestavine, kot sta kremni sir in giardiniera, a ne glede na naročilo jih mora spremljati kozarec vina. Pizza Man ponuja več kot 100 steklenic, od katerih je vsaka na voljo v kozarcu.

Columbus, Ohio: Rubino

Rubino je leta 1954, znotraj in zunaj. Institucija Columbus, ki uporablja samo gotovino, nima na vidiku računalnika, mdash pa vsako naročilo napišejo na papir in imajo celo rotacijski telefon. Storitev je tudi stara šola, saj je toliko strank 3. in 4. generacije toliko, da tipičen pozdrav vključuje prijazno žalitev. Redni ljudje ne bi imeli drugače: vredno je nekaj prijaznega rebra za tako okusno pico. Skorja je čim bolj tanka, le s posipom sira, da ne skrije okusa omake, ki jo dušijo štiri ure.

Fresno, Kalifornija: Mike's Pizzeria Lounge

Zdi se, da tehnike, ki so stare že več let, naredijo pice boljšega okusa, zato sta Mike's & mdash, ki je že skoraj 60 let & mdash, precej vrhunska. Restavracija je destinacija za tradicionalne pice v Fresnu, ki ni preveč gosta, ni preveč tanka in je všeč le njihovi bazi zvestih oboževalcev. Skrivnost so preprosto sveža zelišča in kakovosten paradižnik, ki ga postrežejo v jedilnici stare šole, prečkani s salonom športnega bara, ki izgleda naravnost iz Goodfellasa. Morda se ne sliši kot kaj preveč zapletenega, a ta preprostost jim pomaga, da si redno prikimavajo kot najboljša pica v dolini.

Tulsa, Oklahoma: Andolinijeva picerija

Lastnik Andolinijeve ni nek novinec v pico & mdash, svojo prvo picerijo je začel šest mesecev po koncu fakultete, nato se je šolal na Mednarodni šoli za pico, zdaj pa z bratom sodeluje v piceriji, ki se je po obsedenosti razširila po vsej Oklahomi. zavijanje na trg skoraj vseh slogov pic. & ldquoTulsa-style & rdquo prakticira svežino zahodne obale v kombinaciji s procesom vzhodne obale v 550-stopinjski peči, gre Napoletana v 900-stopinjsko pečico, ziba električno pečico v rimskem slogu in New Yorku časti z uličnimi rezinami in poklonom Brooklynska klasika Di Fara.

El Paso, Teksas: Grimaldi's

Grimaldi's je po vsej državi znan po svojih podpisnih pečeh na kurjenje premoga, ki se je začel leta 1990 pod Brooklynskim mostom. Restavracija je od odprtja leta 2014 nosilec v El Pasu. Ta pečica na premog tehta 24 ton in porabi 100 kilogramov premoga na dan pri 1200 stopinjah, da ustvari bolj skodelico in hrustljavo skorjo kot njeni kolegi na drva. Meni ostaja dokaj tradicionalen & mdash feferoni so najbolj priljubljeni & mdash, toda za spremembo tempa oboževalci gredo s svojo belo pico s česnom, na vrhu pa z ročno narezano pico in mozzarello ter kapljico olivnega olja.

Wichita, Kansas: Picassova picerija

Čeprav se je pica v newyorškem slogu razširila po vsem svetu, je še vedno nekaj picer. Wichita je bil eden, dokler lastnik Picassa ni stopil in zapolnil luknjo v obliki Manhattna v kulinarični pokrajini mesta s 26-palčnimi pitami, ki jih je postregla rezina. Svoje značilne pice imenujejo "ldquoslices of art" & rdquo z edinstvenimi kombinacijami, kot je Kansan, s špinačo, modrim sirom, rdečo čebulo in sončničnimi semeni. Poleg pizz resno jemljejo tudi svoje pivo, saj ima 10 piv na pipo ter več kot 110 steklenic in pločevink.

Charlotte: Inizio Pizza Napoletana

Inizio v Charlotteu spoštuje neapeljsko tradicijo z uporabo samo 00 moke, paradižnika iz San Marzana in prave mocarele iz bivoljega mleka, vse kuhano v peči na drva v 90 sekundah ali manj. But the diavola is in the details. The owner spent 15 years perfecting his process in a backyard oven, traveling far and wide studying dough before opening his restaurant, in March of 2016. Since it has such a classic philosophy, you can't go wrong with a margherita, but those looking for something different should experiment with their pistachio pie, a pesto and rosemary creation that's become a hit on social media.

Oklahoma City: Empire Slice House

Empire Slice House describes itself as a pizza baby conceived by David Bowie and Frank Sinatra, and although it may be hard to taste Old Blue Eyes and Starman in the pies, the pizzaiolos are definitely doing things their way. Until they opened, OKC was missing a by-the-slice joint, so Empire Slice House filled that gap, taking over an old laundromat in the up-and-coming Plaza District to serve big NY-style slices named after local heroes (Brussell Westbrook) and musical icons like Wu-Tang rapper Ghostface Killah, who gives his name to a popular pie topped with pepperoni, poblano, BBQ chips and of course, ghost pepper marinara.

Albuquerque, New Mexico: Amore Neapolitan Pizzeria

The owner of Amore Neapolitan Pizzeria spent three years living in Naples where he met his wife. Together, they brought their shared love of pizza to New Mexico, opening a true family restaurant that honors Italian tradition while incorporating local flavors. His wife, mother and two sons all chip in, cooking with local ingredients in two locations &ndash one upscale and one in a shipping container park. You can't go wrong with one of their nine San Marzano tomato-sauced pizza rosse, but the New Mexico pies are what make them really stand out, with blue corn as well as the iconic red and green chiles.

Long Beach, California: Michael's Pizzeria

Spun off of beloved Italian fine-dining spot Michael's on Naples, the two locations of this popular pizzeria crank out wood-fired pies that draw inspiration from Naples, but don't follow all the rules. Instead of the typical San Marzano tomatoes, they go local, drawing from California's rich produce bounty. They also offer a selection of pastas and even burgers, but the pizza is naturally the draw, especially the Margherita. It's so popular that it's inspired Margherita Mondays, when every pizza order comes with a second pie for free.

Colorado Springs, Colorado: Pizzeria Rustica

Take a historic building from 1889 (the state's very first capitol), a reverence for the slow-food movement, a love of craft beer and wine and a commitment to the environment, and you'll get Pizzeria Rustica. Adapting Neapolitan style to the altitude took some work, but mixing in local gluten and Italian Ischian yeast with classic Caputo 00 flour makes for a crust that honors tradition while keeping things local. The namesake pie features a garlic ricotta pocket baked into the crust, and toppings of prosciutto, arugula, crushed San Marzanos, house-made mozzarella and parmesan, but they also offer toppings you'll almost never see elsewhere, including house-cured bresaola.

Minneapolis: Young Joni

Chef Ann Kim of Young Joni has racked up back-to-back James Beard nominations for a fine dining approach to pizza that's still welcoming and accessible&hellip if you can score a reservation. The vibe is lively, fueled by craft cocktails in a speakeasy atmosphere, and the wood-fired pies aren't afraid to think outside the Neapolitan box with ingredients like French feta, sweet potatoes and Spanish chorizo. Their most-popular is something you won't find anywhere else: a take on Korean barbecue topped with kalbi-marinated short ribs, mozzarella, scallions and arugula in a spicy chile-sesame vinaigrette.

Boston: Ciao Pizza and Pasta

Boston's best pizza isn't technically in Boston. Just a few minutes away in Chelsea, Ciao has earned a huge following and critical acclaim for its Neapolitan-style pizzas. There are only eight seats, but their popularity has led to a second location focusing on their equally popular handcrafted pasta. The pies cook in an 800-degree oven, and the owner rings an old-fashioned dinner bell for every order. You can't go wrong with their Uovo pizza, featuring roasted onions, potatoes, bacon, mozzarella and a soft egg, but be sure to save room for dessert pizza, coated in Nutella.

San Francisco: Tony's Pizza Napoletana

Twelve-time World Pizza Champion Tony Gemignani makes two appearances on this list because he literally wrote the book on pizza, publishing a guide that's become required reading for any pizza professional. His eponymous San Francisco joint recently scored a Michelin Guide recommendation for a menu featuring not just award-winning pies of nearly every style, but also house specials like fried dough balls — called coccoli — topped with prosciutto and burrata or spicy 'nduja salami. Also don't miss the Meatballs Gigante, a meaty blend of veal, pork and beef that's limited to 25 orders per day.

Durham, North Carolina: Lilly's Pizza

Started in 1994 by a group of punk rock musicians who wanted to bring some â damn good pizzaâ to Raleigh, Lilly's developed such a following that itâ s expanded to a second location, in downtown Durham. True to the ownersâ punk roots, they support the arts by decking the walls with a rotating array of affordable paintings and further support their community with local produce from a trio of North Carolina suppliers (Melvin's Garden, Blue Sky Farms and Touch of Green). Although they do offer plenty of vegetarian, vegan and gluten-free options, the menu isn't totally hippied-out: The most-popular order is actually a bacon-topped sweet barbecue chicken pie.

Oakland, California: A16

A16 all revolves around its oven. It was imported from the Naples region, crafted by legendary artisan Stefano Ferrera. They were one of the first pizzerias in the country to be certified by the AVPN (Associazione Verace Pizza Napoletana), an international non-profit dedicated to preserving old-world pizza-making techniques. That means you'll find San Marzano tomato sauce, fior di latte mozzarella and the freshest local basil, from Mariquita Farms. Although they're known for their classic margherita, you'll also find a unique fried pizza called the montanara topped with smoked mozzarella, as well as a calzone-like stuffed pie called the racchetta. Also, don't miss the James Beard Foundation Award-winning wine list.

Omaha, Nebraska: Orsi's

Omaha's Little Italy may have faded over the years, but Orsi's still flies the green, white and red flag proudly. It started as a wood-fired bread bakery, then converted to gas and started making pizzas for friends in 1960, eventually selling the prized pies to customers. Fans love the fresh-baked pies in classic combos and less-common creations like the Goudarooni, a double-crusted pizza featuring hamburger, broccoli, spinach, and potatoes. Not in the mood for a pizza? They've still got you covered with a full deli.

Baltimore: HomeSlyce

An offshoot of Baltimore's first Turkish restaurant, HomeSlyce was dreamed up when its owner realized the similarities between his native cuisine and pizza, specifically in the boat-shaped crust of pide pastries. The restaurant makes Italian-style pizzas, but this isn't your typical slice joint: Their Classic is anything but traditional, topped with goat cheese, walnuts, eggplant, spinach, caramelized onions and roasted peppers, but to really experience what makes them special, try the Spice featuring Middle Eastern spicy s oujuk sausage.

Virginia Beach, Virginia: Windy City Pizza

Two Chicago transplants brought a taste of home to the Chesapeake Bay when they opened Windy City Pizza. This spot offers both deep-dish and thin-crust styles made with ingredients shipped from Chicago, naturally. To create the gaping deep-dish pizza, the chefs use a staggering pound and a half of cheese, plus fresh Italian sausage baked right into the pie.

Louisville, Kentucky: Wick€™s Pizza

This lively pub and bar specializes bubbling, well-topped pies with satisfyingly thick, chewy crusts. Ranging in size from 10 to 18 inches, the Big Wick is a specialty, and comes with a veritable truckload of toppings. On the roster: Italian sausage, ground beef, pepperoni, tomatoes, black olives, mushrooms, green peppers and more.

Tampa, Florida: Eddie & Sam's

Many New Yorkers believe that the secret to an authentic pizza is the water used for its dough. Eddie & Sam agree, importing H20 from the Catskill Mountains all the way to Tampa. They serve pies by the slice with all the hustle and bustle of a true New York joint, so the natural first order is the cheese, but adventurous eaters know to go deeper into the menu with something you'll only find in Tampa &ndash a lasagna pizza topped with ricotta, ground beef, mozzarell, and Parmigiana cheese.

Irvine, California: Square One Pizza Cafe

Ever since their first date, the owners behind Square One dreamed of running their own pizzeria. After a journey through the restaurant world &mdash taking jobs in critically lauded fine dining establishments and as wine buyers to learn the business &mdash they opened Square One, with the mission of serving amazing pizza and setting an example as one of the few family-operated restaurants in Irvine. Their chef pedigree and creativity comes out in an array of scratch-made pastas and appetizers like Bolognese fries, but especially so in the their chef's specialty pizza, which rotates daily and includes ingredients ranging from braised short ribs to homemade pork carnitas.

Miami: Andiamo

Before it was cool to operate out of older refurnished buildings, Andiamo was there, serving brick oven pizzas from a converted tire and service shop that's also a historical landmark. They've been at it since 2001, honoring the not-too-thick, not-too-thin philosophy of classic Northeastern pizza joints. They don't sell slices (a 10-inch personal is as close as it gets), but still do volume: They average 500 to 600 pies a day. All the classics make appearances on the menu, as well as unlikely ingredients like tuna and New Haven-style chopped clams. But the ultimate topping might just be their homemade meatballs.

Jacksonville, Florida: V Pizza

Combine an old paint store, a love of Neapolitan pizzas and three Jacksonville natives, and you get V Pizza, which took over an industrial-looking space that reminded the owners of Italy and introduced their hometown to the joys of buffalo mozzarella and dough made from finely textured 00 flour. They pride themselves on their margherita, but aren't afraid to go outside the box with weekly specials like a Philly cheesesteak pie (made with rib roasts cooked for hours and genuine Cheez Whiz) or the beloved Mac Attack, with cavatappi noodles in gouda and parmesan cream sauce. It's earned them lines out the door, with a loyal following that's helped build a mini empire of five locations across Florida.

Cleveland: Crust

Looking for a pizza that weighs 12 pounds? You'll find one at Crust, where they're known for a 32-by-32 inch pizza with massive 15-inch slices sold for only $4.50. The dough is brushed with garlic oil and dusted with Pecorino cheese and kosher salt to ensure that no one throws away the crust at the end (They recommend a side of marinara for dipping!). The atmosphere is pure Cleveland, with a mix of patrons, including a ton of kids, who naturally love that gigantic pie.

Las Vegas: Pizza Rock

You know a pizza place means business when its owner is a 12-time World Pizza Champion. Tony Gemignani has built an empire, with the Las Vegas location as one of the crown jewels, complete with nine ovens specifically calibrated to regional styles from California to Sicily. If you must choose one, go with the rarest, the Sausage & Stout, featuring stout beer in the dough, hand-pulled mozzarella, caramelized onions, beer salt, a stout reduction, fontina and house fennel sausage. Better act quick though: They only make 23 per day.

Sacramento, California: Roma II Pizzeria

Anyone in the restaurant industry will tell you that staying in business for 30 years is a real accomplishment. Roma II Pizzeria just had their diamond anniversary, operated the entire time by a female Italian owner straight from Puglia. She keeps it old-school, playing Dean Martin and Neapolitan ballads in the background while cooking the red sauce herself. The style is a hybrid, not deep dish but not cracker thin, with an aged crust that appeals to a local blue collar crowd, but she also plays with less-common ingredients like duck and figs. Still after all these years, Roma strives to maintain a neighborhood atmosphere, with regulars pulling up a bar stool for a beer or glass of wine to pair with their now legendary pizzas and Southern Italian-style pastas.

Corpus Christi, Texas: Authentic New York Pizza

The Texas coastline is a world away from the five boroughs of New York City, but it doesn't have to taste that way. Authentic New York Pizza is the real deal, a true Mom-and-Pop spot from a New Yorker who spent more than 30 years working in the city's best kitchens before flying south to Corpus Christi. It's a family-friendly establishment, so much so that you'll find a man blowing up balloon animals for the kids, but that doesn't mean their slices are kids&rsquo stuff. The Brooklyn Bomber would make any grown man wish for a second stomach, thanks to a buffet of typical veggies and meats plus a quartet of smoked barbecue (brisket, turkey, sausage and bacon) that weighs in at a total of 15 pounds.


Where To Taste America's 5 Best Potato Pizzas

Pizza crowned with tender, thinly sliced potato struck me as strange at first, even though pizza di patate is a delicious tradition in many parts of Italy. Now, I can&apost get enough of these comforting combos.

You can craft a potato pizza at home with Chef John&aposs recipe for Potato Pesto Feta Pizza or New York pizza maven Jim Lahey&aposs recipe for a more traditional Italian version. Or, stop by any of these American pizzerias renowned for their potato pies.

Pizzaiolo, Oakland, Calif. | Seasonal Potato Pizza

Pizza combos here shift with which ingredients are in season. This gorgeous specimen glows with potato, pancetta, fontina cheese, and rosemary, plus a fried egg for good measure.

TriBecca Allie Cafe, Sardis, Miss. | Pizza di Patate

The potato pizza at this brick oven pizzeria run by New York expats Rebecca and Dutch Van Oostendorp features olive oil, thin-sliced potato, whole-milk mozzarella, cheddar, bacon, chives, and sour cream.

Bar Night Club, New Haven, Conn. | Mashed Potato Pie

Potato pizza in a smoother form: An impossibly light and crispy oblong crust, slathered with garlicky mashed potatoes studded with bacon.

Serious Pie, Seattle | Yukon Gold Potato Pizza

This wood-fired slab of goodness arrives fragrant with rosemary salty with pecorino romano cheese and layered with tender coins of yukon gold potatoes.

Mr. Pizza, Los Angeles (by way of Seoul) | Potato Gold Pizza

Another hearty twist on tradition. This version from the popular South Korean pizza chain offers a tomato sauce base topped with mushrooms, ground beef, corn, onions, potato wedges, sour cream, and bacon, all atop a sweet potato crust.


America's 15 best pizzas

15. South Brooklyn Pizza, New York City (New York Style): While known as a great pizza city, New York's state of the slice isn't what it you'd think, especially while it's in the grip of the Neapolitan craze and .99-cardboard drunk food. But there's hope in the form of the East Village's South Brooklyn Pizza, where owner Jim McGown espouses a conventional gas oven that gives the upskirt a slight char that seems just right. A slice of the signature New York Style pizza takes time (on average, up to 10 minutes), but it's worth the wait. The San Marzano sauce is neither too sweet nor acidic and is topped with layers of thin, ovoid mozzarella slices, dotted with fontina cubes and finished with a generous drizzle of olive oil, basil and grated pecorino or Grana Padano. The thin crust cracks, but carries the cheese and sauce all the way up the slice, tangy bite after bite." />.99-cardboard drunk food. But there's hope in the form of the East Village's South Brooklyn Pizza, where owner Jim McGown espouses a conventional gas oven that gives the upskirt a slight char that seems just right. A slice of the signature New York Style pizza takes time (on average, up to 10 minutes), but it's worth the wait. The San Marzano sauce is neither too sweet nor acidic and is topped with layers of thin, ovoid mozzarella slices, dotted with fontina cubes and finished with a generous drizzle of olive oil, basil and grated pecorino or Grana Padano. The thin crust cracks, but carries the cheese and sauce all the way up the slice, tangy bite after bite." />

Interested in this topic? You may also want to view these photo galleries:

13. Paulie Gee's, Brooklyn, N.Y. (Regina): Greenpoint, Brooklyn, isn't much to look at, but Paulie Gee's is a pizza lover's home, a clean, rustic space that looks like a barn but puts out a pie to rival every Naples memory you've had or dreamed of having. There are some 19 pies, all great in their own right and featuring clever names and great topping combinations — In Ricotta Da Vita, Ricotta Be Kiddin', and the Luca Brasi (no anchovies) — but when The Daily Meal checked in with the pizzeria, the Regina was the pie noted as the signature: mozzarella, tomatoes, pecorino romano, olive oil and fresh basil. And panelists agreed that Paulie's Regina well deserved a top spot among America's 20 best pizzas. (Photo: Paulie Gee's)

Pizza is about as varied and beloved a genre, as opinionated a subject, and also as accessible a food as there is, which makes determining the country's best pizzas a truly challenging task.

Yes, pizza is tough to rank responsibly. But once again, that's just what The Daily Meal set out to do.

1. Frank Pepe's, New Haven, Conn. (White Clam)

If you want to discuss the loaded topic of America's best pizza with any authority, you have to make a pilgrimage to this legendary New Haven pizzeria. Frank Pepe opened his doors in Wooster Square in New Haven, Conn., in 1925, offering classic Napoletana-style pizza. After immigrating to the United States in 1909 at the age of 16 from Italy, Pepe took odd jobs before opening his restaurant (now called "The Spot," next door to the larger operation). Since its conception, Pepe's has opened an additional seven locations.

What should you order at this checklist destination? Two words: clam pie ("No muzz!"). This is a Northeastern pizza genre unto its own, and Pepe's is the best of them 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 wait in line if you get there after 11:30 a.m. on a weekend.

2. Di Fara, Brooklyn, N.Y. (Di Fara Classic Pie)

Domenico DeMarco is a local celebrity, having owned and operated Di Fara since 1964. Dom cooks both New York 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 wait in long lines, and brave the free-for-all that is the Di Fara counter experience. Yes, you're better off getting a whole pie than shelling out for the $5 slice. Yes, it's 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 very strong case for being America's best pizza. If you want to understand why before visiting, watch the great video about Di Fara called The Best Thing I Ever Done. You can't go wrong with the classic round or square cheese pie (topped with oil-marinated hot peppers, which you can ladle on at the counter if you elbow in), but the menu's signature is the Di Fara Classic Pie: mozzarella, parmesan, plum tomato sauce, basil, sausage, peppers, mushroom, onion, and of course, a drizzle of olive oil by Dom.

3. Pizzeria Bianco, Phoenix (Marinara)

"There's no mystery to my pizza," Bronx native Chris Bianco was quoted as saying in New York Times. "Sicilian oregano, organic flour, San Marzano tomatoes, purified water, mozzarella I learned to make at Mike's Deli in the Bronx, sea salt, fresh yeast cake and a little bit of yesterday's dough. In the end great pizza, like anything else, is all about balance. It's that simple." Try telling that to the legions of pizza pilgrims who have made trip to the storied Phoenix pizza spot he opened more than 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 as one of the worst for food in the country, has been improved by Pizzeria Bianco opening for lunch, and the opening of Trattoria Bianco, the pizza prince of Arizona's Italian restaurant in the historic Town & Country Shopping Center (about 10 minutes from the original). This is 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: tomato sauce, oregano, and garlic (no cheese).

4. Una Pizza Napoletana, San Francisco (Margherita)

When Anthony Mangieri, pizzaiolo for the East Village's Una Pizza Napoletana, closed in 2009 "to make a change," move West, and open somewhere he could get "a chance to use his outrigger canoe and mountain bike more often," it was the ultimate insult to New Yorkers. Vzamete eno izmed najljubših neapeljskih picerij v mestu, ki se odpravi v zmerno podnebje, k ljudem, ki blatijo mehiško hrano v New Yorku? Torej lahko vozite s kanujem in gorskim kolesom? Izdajalec! Good for Mangieri, and good for San Franciscans, who inherited one of the country's best Neapolitan pies (if only Wednesday through Saturday, 5 p.m. until they're "out of dough"). A thin crust with chewy cornicione, a sauce that's tart and alive, an appropriate ratio of cheese . you could almost imagine yourself at the pantheon to pizza in Naples: Da Michele, a place where the pizza is poetry and pizza poetry is on the wall. Mangieri harkens that same ethos on his website — check out 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 olive oil, basil, garlic, sea salt and black pepper. But when you're this close to godliness, you don't need extras. Keep it simple with the margherita (San Marzano tomatoes, buffalo mozzarella, extra-virgin olive oil ,fresh basil, sea salt, tomato sauce) and know the good.

5. Pizzeria Mozza, Los Angeles (squash blossoms, tomato, burrata)

Renowned baker and chef Nancy Silverton teamed up with Italian culinary moguls Mario Batali and Joe Bastianich to open Osteria Mozza, a Los Angeles hot spot where the famous clientele pales in comparison to the innovative, creative fare. The pizzeria, which is attached to the main restaurant, offers a variety of Italian specialties, from antipasti to bruschetta, but the Neapolitan-style pizzas steal the show. Their list of 21 pies ranges from $11 for a simple aglio e olio, a classic cheese pizza, to $23 for a more unique pie with squash blossoms, tomato, and burrata cheese — a delicious and simple pizza that transports through the quality 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 in the new class of restaurants that has fanned the flames of the Brooklyn vs. Manhattan debate, call it a great pizza joint, recall it as a frontrunner of the city's rooftop garden movement, and mention that Carlo Mirarchi was named a Best New Chef by Hrana in vino, 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 of the city's best restaurants (it even serves one of the city's hardest-to-score tasting menus). In Bushwick! Pizza may not be the only thing at Roberta's, but its Neapolitan pies are at the high end of the debate about the city's best (and according to an interview with the blog Slice, inspired another great pizzeria on this list, Paulie Gee's). Yes, some of them have names like "Family Jewels," "Barely Legal," and - after disgraced New York City mayoral candidate Anthony Wiener - "Carlos Danger," but you can afford not to take yourself seriously in an environment where Brooklyn hipsters and everyone else tolerate each other when your pizza is this good. As much as the Amatriciana and the Bee Sting (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 is a New Haven classic, operating from the same location where they opened in the late 1930s in New Haven's Wooster Square. Their pizza is traditionally thin-crust, topped with tomato sauce, garlic and "mozz." The pies look pretty similar to what you'll find down the street at Frank Pepe, which any New Haven pizza believer will note is because the man who opened Sally's is the nephew of the owner of Pepe. The folks at Sally's will be the first to tell you that Pepe makes a better clam pie, but their tomato pie (tomato sauce, no cheese), well, they have the original beat there.

8. Flour + Water, San Francisco (Margherita)

Although this San Francisco restaurant claims to specialize in house-made pastas, their pizza is formidable. Baked in a wood-fired oven, the thin-crust pizza at Flour + Water blends Old World tradition with modern refinement, according to chef and co-owner Thomas McNaughton. Pizza toppings vary depending 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 olive oil . if only the simplicity implied by the restaurant's name could be duplicated in pizzerias across the country.

9. Motorino, New York 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 the East Village pizza scene hardly skipped a beat. Motorino offers a handful of spirited pies, including one with cherry stone clams another with stracciatella, raw basil and Gaeta olives and the cremini mushroom with fior di latte, sweet sausage and garlic. But contrary to every last fiber of childhood memory you hold dear, the move is the Brussels Sprout pie (fior di latte, garlic, Pecorino, smoked pancetta and olive oil), something both Hong Kong 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 in the heart of Providence, R.I., Al Forno offers a quintessential Italian dining experience for those 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, attributable to their informed passion for pasta along with their invention of the grilled pizza. The restaurant bakes their pies in wood-burning ovens as well 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 olive oil.

11. Modern Apizza, New Haven, Conn. (Italian Bomb)

Established in 1934 as State Street Pizza, Modern's coal-fired brick oven puts out pizza in the same thin-crust style. It's likely that you'll hear it spoken about as the place "the locals go instead of Pepe's and Sally's." That may be so. The atmosphere is great — wood paneling, friendly servers, a clean feeling — but it doesn't play third-string just because it's not on Wooster. Modern's pies are a little topping-heavy with less structural integrity. Given the focus on toppings, the iconic Italian Bomb is the pie to try: bacon, sausage, pepperoni, garlic, mushroom, onion and pepper.

12. Totonno's, Brooklyn, N.Y. (Margherita)

By all accounts, Totonno's shouldn't be around anymore. Consider first that it was opened in Coney Island in 1924 (by Antonio "Totonno" Pero, a Lombardi's alum). Then factor in the fire that broke out in the coal storage area and ravaged the place in 2009. Add to that insult the destruction (and some reported $150,000 in repairs) incurred in 2012 during Hurricane Sandy when 4 feet of water destroyed everything inside the family-owned institution. You'll probably agree that Brooklyn (and the country) should be counting its lucky stars Totonno's is still around. And yet it does more than that.

It doesn't just keep a storied pizza name, or nostalgia for simpler times (and perhaps more authentic and consistent pies) alive. No. Owners Antoinette Balzano, Frank Balzano and Louise "Cookie" Ciminieri don't just bridge our modern era's festishizing of pizza to the days of its inception at Lombardi's. The coal-fired blistered edges, the spotty mozzarella laced over that beautiful red sauce . ah, fuggedabout all the teary-eyed try-too-much words, this is Neptune Avenue! This is Brooklyn! This is Totonno's. And this, is how you make pizza.

13. Paulie Gee's, Brooklyn, N.Y. (Regina)

With a love for pizza, little formal training, without finishing high school, with a career he has characterized as having "masqueraded as a computer geek," and a fear of becoming Shelley Levene from "Glengarry Glen Ross," Paulie Giannone struck out into the unknown, to Greenpoint, Brooklyn. He ventured there before "Girls," before the condos, in a time when the dream of a two-bedroom, two-bathroom apartment a 10-minute walk from the subway to Manhattan on the Polish word-of-mouth, no-lease real estate wire still went for less than $2,000.

This backyard do-it-yourselfing pizza passionista put it all on the line and earned every kind word he's gotten. Greenpoint isn't much to look at, but Paulie Gee's is a pizza lover's home, a clean, rustic space that looks like a barn but puts out a pie to rival every Naples memory you've had or dreamed of having. There are some 19 pies, all great in their own right and featuring clever names and great topping combinations — In Ricotta Da Vita, Ricotta Be Kiddin', and the Luca Brasi (no anchovies) — but when The Daily Meal checked in with the pizzeria, the Regina was the pie noted as the signature: mozzarella, tomatoes, pecorino romano, olive oil and fresh basil. And panelists agreed that Paulie's Regina well deserved a top spot among America's 20 best pizzas.

14. Apizza Scholls, Portland, Ore. (Apizza Amore)

Apizza Scholls has some of the best pizza in Portland, and some have argued, north of San Francisco — and that's using an electric oven! But they do have some guidelines for patrons interested in composing their own topping combinations on their 18-inch pies: only three ingredients, and no more than two meats per pie. So choose wisely from a list of toppings that in addition to classics like anchovies, red onions, garlic, pepperoni, sausage and basil includes capicollo, house-cured Canadian bacon, cotto salami, arugula, jalapeño and pepperoncini. Heads-up: bacon is "not offered for build your own toppings." If you aren't up to building your own pie, there are 10 classics to choose from, including the signature Apizza Amore: margherita with capicollo (cured pork shoulder). The signature Amore features a spicy kick offset a bit by the somewhat sweet mozzarella and balanced sauce. That's amore!


Explore America's Best-Ever Pizzas, BBQ, Breakfasts and Burgers on All-New Series

When you consider classic eats like pizza, barbecue, breakfast and burgers, there's surely no shortage of restaurants at which to find them from popular chain restaurants and elegant cafes to takeout joints and hole-in-the-wall dives, these tried-and-true bites are everywhere. But how many places make the single best rendition of the dish, those one-in-a-million plates that keep you coming back again and again? Those next-level dishes are hard to come by, but in the all-new series Best. Nikoli. (premiering Monday, Jan. 5 at 10|9c), Food Network stars are revealing where to find them.

Over the course of four weeks, host Ted Allen and more of your favorite faces, including Alex Guarnaschelli, Anne Burrell, Marc Murphy and Aarón Sánchez, will showcase America's top pizzas, burgers, barbecue picks and breakfast plates alike. With the utmost mouthwatering detail, they'll share the ins and outs of these must-try specialties and reveal the hot spots at which to find them from coast to coast. Tune in every Monday night for an in-depth look at each of these four foods, and watch as the stars speak out about what makes their dish picks in Los Angeles, Portland, Ore., Chicago, Boston and more cities the best of the best.

Don't miss the premiere of Best. Nikoli. on Monday, Jan. 5 at 10|9c.


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See How Philadelphia's Pizzeria Beddia Makes the Best Pizza in America

Philadelphia locals call Joe Beddia the Pizza Jesus. Others refer to him as the Jiro of Pizza. What makes him worthy of such praise? He makes the best pizza in America (yep, we said it). Restaurant and drinks editor Andrew Knowlton spent a day at Pizzeria Beddia to see exactly how Beddia makes the country's best pies.

Every day at 9 a.m., you'll find Beddia at Pizzeria Beddia, in his happy place: Making dough.

Beddia works his dough magic on the simplest of ingredients: organic flour, yeast, water, extra-virgin olive oil, sea salt, and sugar.

Each morning, Beddia divides up the dough he made the previous day into 40 equal pieces, which will serve as the foundation for the evening's pies.

Beddia makes enough dough for 40 pies a day. He says it's all he can manage without killing himself.

Beddia listens to Howard Stern on the radio while he makes dough.

Beddia arranges the classic letter board menu that hangs on the wall at Pizzeria Beddia.

Beddia's sauce couldn't be simpler: raw, crushed, canned New Jersey tomatoes sea salt and garlic.

Beddia's toppings are simple and classic—think house-made pork sausage, roasted onions, crimini mushrooms, and arugula.

Beddia uses exactly six ounces of sauce per pie, spreading it out in a spiral.

Beddia uses a mix of aged fresh and aged mozzarellas on his pies.

A 16-inch round tomato-and-cheese-pie at Pizzeria Beddia costs $19.

Pizzeria Beddia offers three different pies: a cheese pie, a spicy chile-laced pie, and a seasonal pie—this one's got spinach, fresh cream, spring onion, and red onion.

Beddia lives a five-minute walk away from the restaurant in Philadelphia's Fishtown neighborhood. He comes home for lunch each day after he makes dough in the morning.

He also fits some transcendental meditation into his lunch break at home.

John Walker, left, is Pizzeria Beddia's second and only other employee. Among his many duties around the shop are working the register and juicing fruits and vegetables for his and Beddia's daily juice fix.

The pizza arrabiata (left), seasonal pie, and cheese pie.

Beddia slices through a fresh cheese pie.

There's always leftover pizza dough, which Beddia bakes into little loaves and cuts into pieces for guests to help themselves to at the counter.

A few of Beddia's knickknacks, which include a bowl of dried Calabrian chiles and a miniature figurine of the Philadelphia 76ers' Charles Barkley.

Beddia and Walker take orders the old-fashioned way: by hand.

Walker counting the night's cash on the basement stairs.

And, finally, a slice for Beddia.

Beddia locks up shop around 10:30 p.m., after selling all 40 pies.

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