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2011-02-23-201010atoppizzasintro.jpgTop chefs and fabled bakers are among the new breed of pizzaiolo who are just as fanatic over the temperature of their ovens to how nearby their ingredients come from. They're elevating pizza around the country from greasy pies in cardboard boxes to inspired creations with crackly, charred crusts topped with house-made cheese and charcuterie. Here, we've chosen the 25 best places for pizza around the country from new guard spots -- including a Bay Area pizzeria that uses locally-milled flour -- to the nearly-century old East Coast institutions started by the original pizzaiolo obsessives that loyalists still (rightfully) love.

Photo © Reny Preussker.

New York City: Co.
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Signature Item: Popeye (with pecorino, Gruyere, mozzarella, spinach, black pepper and garlic).

Sullivan Street Bakery founder Jim Lahey is one of the country's elite bakers, so it makes sense that people can't stop talking about his chewy, crisp, ever-so-slightly tangy pie crusts. Lahey's newest project: He developed the menu for Crust, a soon-to-open Neapolitan-style pie spot at LaGuardia Airport. co-pane.com.

Copyright Squire Fox (Lahey).
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