Top chefs and legendary bakers are among the new breed of pizzaiolo who are just as fanatical about the temperature of their ovens as they are about the provenance of their ingredients. Here, F&W names the best places for pizza around the country from these new guard spots--including a Bay Area pizzeria that uses locally-milled flour--to century old East Coast institutions.
Philadelphia: Pizzeria Vetri
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At this pizza spot by Marc Vetri, one of the country’s best Italian chefs, the Neapolitan pies come with thick, chewy crusts and toppings like prosciutto crudo and roasted fennel. The rotolo, not to be missed, are pink, fatty slices of house-made mortadella and ricotta wrapped in pizza dough, topped with Sicilian pistachio pesto. pizzeriavetri.com
Photo courtesy of Steve Legato
At this pizza spot by Marc Vetri, one of the country’s best Italian chefs, the Neapolitan pies come with thick, chewy crusts and toppings like prosciutto crudo and roasted fennel. The rotolo, not to be missed, are pink, fatty slices of house-made mortadella and ricotta wrapped in pizza dough, topped with Sicilian pistachio pesto. pizzeriavetri.com
Photo courtesy of Steve Legato
Oakland, CA: A16Rockridge
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Chef Rocky Maselli runs the kitchen here as well as at the A16 flagship in San Francisco. What separates the Oakland spot from the original is the massive Stefano Ferrara wood-burning oven—which cook pizzas in 90 seconds—and a few different pies such as the Montanara Rockridge (lightly fried pizza dough topped with smoky tomato sauce, burrata and basil).
Photo © Natalie Compton
Chef Rocky Maselli runs the kitchen here as well as at the A16 flagship in San Francisco. What separates the Oakland spot from the original is the massive Stefano Ferrara wood-burning oven—which cook pizzas in 90 seconds—and a few different pies such as the Montanara Rockridge (lightly fried pizza dough topped with smoky tomato sauce, burrata and basil).
Photo © Natalie Compton
Santa Monica, CA: Milo & Olive
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Josh Loeb and Zoe Nathan’s burgeoning food empire includes this bakery cum pizzeria featuring Nathan’s excellent breads and whole–grain pie dough, which are topped with seasonal—and often unconventional—combinations like braised bacon with peach, Fontina and thyme.
Photo © Emily Hart Roth
Josh Loeb and Zoe Nathan’s burgeoning food empire includes this bakery cum pizzeria featuring Nathan’s excellent breads and whole–grain pie dough, which are topped with seasonal—and often unconventional—combinations like braised bacon with peach, Fontina and thyme.
Photo © Emily Hart Roth
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Somerville, MA: A4 Pizza
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At Best New Chef 2000 Michael Leviton’s A4, the food menus are simply and clearly delineated into two categories: Pizza and Not Pizza. The stellar wood-fired pies of the former come with addictively charred, blistered sourdough crusts made with a 12-year-old starter.
Photo © Mike Diskin
At Best New Chef 2000 Michael Leviton’s A4, the food menus are simply and clearly delineated into two categories: Pizza and Not Pizza. The stellar wood-fired pies of the former come with addictively charred, blistered sourdough crusts made with a 12-year-old starter.
Photo © Mike Diskin
Robbinsdale, MN: Pig Ate My Pizza
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This pizza spot in a suburb just outside Minneapolis pulls off its funky, unorthodox pies with brio. Crusts include thin and deep-dish brioche, and toppings range from pulled pork shoulder to potato chips.
Photo © Courtney Perry
This pizza spot in a suburb just outside Minneapolis pulls off its funky, unorthodox pies with brio. Crusts include thin and deep-dish brioche, and toppings range from pulled pork shoulder to potato chips.
Photo © Courtney Perry
New York City and Buckhead, GA: Don Antonio by Starita
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Roberto Caporuscio, of New York’s Kesté, has partnered with his mentor, Antonio Starita, a third-generation Italian pizzaiolo. Their Midtown pizzeria serves 50 different pies—including fried montanara. donantoniopizza.com
Photo © Anthony Bianciella Photography
Roberto Caporuscio, of New York’s Kesté, has partnered with his mentor, Antonio Starita, a third-generation Italian pizzaiolo. Their Midtown pizzeria serves 50 different pies—including fried montanara. donantoniopizza.com
Photo © Anthony Bianciella Photography
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Chicago: Bar Toma
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Chef Tony Mantuano lets his dough rise for 48 hours, which he says makes it lighter. Unusual toppings include lemon and pistachios. bartomachicago.com
Photo © Jeff Kauck
Chef Tony Mantuano lets his dough rise for 48 hours, which he says makes it lighter. Unusual toppings include lemon and pistachios. bartomachicago.com
Photo © Jeff Kauck
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