Colorado: Pizzeria Lui
> Location: Lakewood
“All pizzas are cooked at 900 degrees and come slightly charred,” promises this rustic Denver-area roadside pizzeria. The pies are one size only (14 inches) and come in both red and white variations. The Margherita is classic. Less so the seasonal Peach Pit (fresh peaches, crispy prosciutto, mozzarella, ricotta, pistachios, arugula, and spicy honey) and the Street Taco (homemade chorizo, tomatillo salsa, mozzarella, red onion, cotija cheese, corn, and cilantro).
Connecticut: Frank Pepe Pizzeria Napoletana
> Locations: New Haven & other locations
Hailed repeatedly by The Daily Meal as the home of America’s best pizza, Frank Pepe is a must-visit spot if you want to be able to talk about serious pizza. Opened in New Haven’s Wooster Square in 1925, it serves long, more-or-less oval, crisp-crust pizzas fired in the restaurant’s coal ovens. The fresh tomato pie, available only in the summer months, is a favorite, but the most famous offering here is the clam pie, topped with freshly shucked littlenecks, garlic, olive oil, herbs, and parmigiano-reggiano (no mozzarella).
Delaware: Pizzeria Mariana
> Location: Newark
The Neapolitan-style pizzas here – 12-inch pies cooked in a wood-burning oven at 600-plus degrees – range from a classic margherita to creations like the Besto Pesto (including house-made walnut pesto, shredded chicken, peppadew peppers, and red onion). A few appetizers and pastas are also offered, and the dessert menu features handcrafted gelato from Pennsylvania’s Gelato Jerks.
Florida: Scuola Vecchia Pizza e Vino
> Location: Coral Springs
Shaun Aloisio was one of the first pizzaioli in America to be certified by the Associazione Verace Pizza Napoletana, which sets the standards for authentic Neapolitan-style pizza. That was at the original Scuola Vecchia (which means “old school” – a hint as to Alosio’s culinary philosophy) in Delray Beach. He moved the restaurant to Coral Springs in 2021, where he continues to turn out pies that are mostly traditional (including a classic margherita) – though he does offer a kid-pleasing variation topped with hot dog pieces and french fries.
Georgia: 04W PIzza
> Location: Duluth
You wouldn’t mistake this Atlanta suburb for New Jersey or Long Island, but Anthony Spina’s “Jersey-style” pizzas (made with hand-pulled mozzarella) and his accolade-showered New York grandma pie (a basic square pizza with tomato sauce and mozzarella baked in a pan) are better than many you’d find in their states of origin.
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