South Dakota: Dough Trader Pizza
> Location: Spearfish
The Bell family’s Dough Trader – operating out of a former Tastee Freeze that was moved to Spearfish in the 1950s and remodeled in 2011- serves hand-stretched sourdough-crust pizzas in two sizes: Little (6″-8″) and Big (12″-14″). Among the imaginative (and imaginatively named) signature pies are the Dances with Goats (chicken, onion, Roma tomato, corn, artichoke, feta, cheese blend, and Alfredo sauce) and the Sting (pepperoni, olives, onion, jalapeño, cheese blend, and marinara sauce). A create-your-own option, dubbed Humble Pie, is also offered.
Tennessee: Five Points Pizza
> Locations: West Nashville & East Nashville
With both a sit-down side and an informal counter-service section, the two locations of this Music City favorite serve 14-inch and 18-inch pizzas baked in gas-fueled brick ovens. Among the choices are a pesto pie (house-made walnut pesto, mushrooms, red onions, artichokes, and mozzarella) and a habanero cream sauce pie (house-made habanero cream sauce, bacon, oven-roasted tomatoes, red onions, basil, and mozzarella). The dough is vegan and vegan cheese and pepperoni are available, and those who consider beer and pizza to be the perfect combination will appreciate the 16 rotating taps.
Texas: Il Forno
> Location: San Antonio
Chef Michael Sohocki closed his acclaimed Restaurant Gwendolyn late last year but is still going strong with four other establishments – including this pizzeria serving wood-fired, thin-crust Neapolitan-style pies. They’re available in one size only (12 inches) and in only 11 variations, with no customization offered. The sausage, coppa, and other meats are house-made, though; the margherita is classic; and diners love such choices as the Carbonara (with garlic, mushrooms, and egg-roasted onion) and the four-cheese Quad
Utah: The Pie Pizzeria
> Locations: Salt Lake City & other locations
This old-school Salt Lake City institution occupies a brick-walled basement under a pharmacy. The basement used to house a church, and the pasta and pizza place that preceded the Pie here kept the pews as seating. These days, the place is a student hang that serves pizzas in three styles: thin crust, standard golden crust, and “ApocalyptDough” – in which spices in the dough create a “creeping, unique burn that slowly approaches and has an undetermined lingering effect.”
Vermont: Pizzeria Verità
> Location: Burlington
Thin-crust Neapolitan-style pizza cooked in a “very hot” wood-burning oven is the deal at this Burlington pizzeria, opened in 2012. Sixteen house specialty pies range from a traditional margherita to one topped with gorgonzola and fig preserves to an unusual Cherry Amore, with tomatoes, fior di latte mozzarella, parmigiano, dried cherries, arugula, fresh basil, and a drizzle of hot honey. Three gluten-free options, cooked in a dedicated gluten-free oven, are also offered.
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