50 Top Pizza USA 2025: America's Best Pizzerias Ranked

On Orchard Street in Manhattan's Lower East Side, Una Pizza Napoletana has held a singular position in American pizza since Anthony Mangieri began making naturally leavened, wood-fired Neapolitan pies by hand. Ranked #1 in the USA by 50 Top Pizza in 2025 and a Michelin Bib Gourmand holder, the menu extends to five or six pies with a short list of starters. Walk-in lines form more than an hour before opening.

Pizzeria Sei on Pico Boulevard has built one of the most discussed pizza programs in Los Angeles by fusing Neapolitan technique with Japanese precision. The almond wood-fired oven produces a crust that is simultaneously airy, chewy, and leopard-spotted, landing the restaurant at #2 on 50 Top Pizza USA 2025 and a Michelin Plate. The monthly omakase format sells out almost immediately after dates are announced.

On the corner of Stockton and Vallejo in North Beach, Tony's Pizza Napoletana operates seven distinct ovens and serves more pizza styles under one roof than any other address in San Francisco. Ranked #43 on Opinionated About Dining's Cheap Eats in North America list for 2025, it pairs a 1,800-bottle wine inventory with cuisine pricing under $40 for two courses. Wine Director Jules Gregg oversees 135 selections weighted toward Italy and California.

Jay's on Delaware Avenue is a Kenmore neighborhood pizzeria operating in the space between strict tradition and contemporary technique. Under Joe Powers, the kitchen produces two distinct formats: 12-inch Neapolitan pies served whole on trays, and Detroit-style squares with the structural crispiness that style demands. DOP cheeses, local vegetables, and long-leavened dough set the ingredient standard across both formats.

A Greenwich Village address holding to the technical standards of Neapolitan pizza-making, Ribalta has climbed from #828 to #721 on Opinionated About Dining's Casual North America list between 2024 and 2025. The kitchen, led by Pasquale Cozzolino and Rosario Procino, produces properly fermented dough and regionally sourced dairy in a high-ceilinged room where football on television and attentive service set the tone.

Ranked #6 on 50 Top Pizza USA 2025 and #26 globally on 50 Top Pizza World, Robert's Pizza and Dough Co. operates from a riverfront position on the Near North Side, producing artisan, brick-oven thin-crust pizzas that have earned the venue a place among the most credentialed pizzerias in the country. The riverfront setting adds a spatial dimension rare in Chicago's serious pizza circuit.

A Neapolitan pizzeria operating in Midtown since 2012, Don Antonio carries a family tradition that traces back to a Naples outpost opened in 1901. The kitchen's signature Montanara Starita — a lightly fried pizza finished in a wood-fired oven — represents a specific technique seldom executed at this standard in Manhattan. A Michelin Plate and consecutive Opinionated About Dining rankings confirm its standing in the city's serious pizza tier.

Ranked 8th in the country by 50 Top Pizza USA 2025 and a fixture on Opinionated About Dining's North America list, Ken's Artisan Pizza has anchored Portland's serious pizza conversation since 2006. The wood-fired, slow-fermented pies sit in the Neapolitan-American tradition, served without reservations in a lively Southeast Portland dining room. For visitors calibrating Portland's food scene, it remains a reliable national reference point.

Founded by Las Vegas hospitality veteran Donna Baldwin and celebrated pizza maker John Arena, Truly Pizza on Dana Point's Del Prado Ave brings serious craft to a neighborhood-focused format. The wood-fired operation, run by multi-champion pizza makers Chris Decker and Michael Vakneen, pairs whole pies with salads, sandwiches, and premium soft-serve in a clean, modern space designed for everyday comfort rather than occasion dining.

On Española Way, La Leggenda brings STG-certified Neapolitan pizza to Miami Beach under the direction of World Champion pizza maker Giovanni Gagliardi. The menu holds to traditional Neapolitan technique, with certified Italian ingredients and a Margherita that the kitchen treats as a statement of origin. It sits in a different tier from Miami's fine-dining circuit, operating as a focused, craft-driven pizzeria in a neighbourhood built for lingering.

Ranked #10 on 50 Top Pizza USA 2025 and #50 globally, 'O Munaciello brings certified Neapolitan technique to Miami's MiMo District. The kitchen runs a 48-hour leavened dough process, sources Italian ingredients, and fires everything in a wood-burning oven. It holds the Tre Spicchi Gambero Rosso award, placing it in a narrow peer set of Italian pizzerias recognised on both sides of the Atlantic.

A neon green peace sign marks the entrance to Pizzeria Beddia on a narrow Fishtown lane, where organic-flour dough, quality mozzarella, and Old Gold cheese anchor a tight menu of five pizzas. Ranked #65 on Opinionated About Dining's 2024 Cheap Eats list for North America, the room runs from snack plates through natural wines to a bookable private Hoagie Room. Prices run $24–$27 per pie.

Ranked first among Opinionated About Dining's Cheap Eats in North America in 2025, Razza Pizza Artiganale on Grove Street has placed Jersey City on the serious pizza map. Chef Dan Richer's wood-burning oven operation draws on Italian sourcing principles and seasonal ingredients, producing pizzas that hold up against the best of New York's competitive slice-and-pie scene.

Pasquale's Pizzeria Napoletana is a VPN-certified, award-winning pizzeria in Wakefield, Rhode Island, producing Neapolitan pizza built on imported Italian ingredients and a two-phase fermented dough. Recognized in the 50 Top Pizza USA 2025 awards, including a category win for Best Beer Service, it represents one of the more rigorously credentialed pizza operations in New England.

Kesté Pizza & Vino at 77 Fulton St brings Neapolitan wood-fired tradition to Lower Manhattan, with a menu spanning classic and creative pies built from imported Italian ingredients. The kitchen maintains a dedicated gluten-free program alongside its full Neapolitan roster, making it one of the more accommodating serious pizza addresses in New York City. For anyone tracing the arc of Italian-American dining from the Financial District outward, it earns a considered stop.

Ranked #102 in 2023, #137 in 2024, and #162 in 2025 on Opinionated About Dining's Cheap Eats in North America list, Ops Pizza in the East Village makes a strong case for sourdough-crust pizza paired with a serious natural wine program. The seasonal menu draws on locally sourced ingredients, and a Google rating of 4.8 confirms the loyalty of its regular crowd.

Ranked #16 on the 50 Top Pizza USA 2025 list, Pizza Secret brings traditional Neapolitan technique to Park Slope, Brooklyn. Founded in July 2018 by pizzaiolo Rosario Granieri, whose background spans Eataly and Rossopomodoro, the pizzeria operates at the more serious end of New York's Neapolitan conversation. Located at 72 5th Ave, it draws a crowd that knows what it's looking for.

Ranked #17 on the 50 Top Pizza USA 2025 list, Partenope Ristorante on Main Street brings la Vera Pizza Napoletana to Dallas with conviction. The restaurant draws its name from the original Greek settlement that became Naples, and its menu anchors Southern Italian tradition in a city more accustomed to Tex-Mex and steakhouse registers. For pizza of genuine Neapolitan provenance, it sits near the top of the Dallas conversation.

MPN – Mission Pizza Napoletana on Winston-Salem's Trade Street has earned consistent national recognition as one of America's foremost Neapolitan pizza destinations. Operating out of a compact osteria format with a wood-fired oven and a concise menu of Italian-inspired plates, it occupies a specific and deliberate position: rigorous technique in a mid-South city not typically associated with regional Italian tradition.

Flour House on Higuera Street plants itself firmly in the tradition of Pizza Napoletana, a heritage style protected under Italian law, alongside housemade pasta and aperitivi. In a San Luis Obispo dining scene that trends toward casual California, this is the address for those who want a specific kind of European discipline applied to dough. Book ahead on weekends.

Fabrica Pizza brings made-to-order Neapolitan pies to Tampa's South Downtown corridor, working with premium ingredients in a format that prioritizes craft over ceremony. The setting reads casual and the approach reads serious — a combination that positions it distinctly within a city whose fine-dining tier has grown considerably in recent years.

A fine-dining veteran's pivot to Neapolitan pizza produces one of the more serious canotto operations in the Washington metro area. Chef-owner Tony Conte brings rigorous technique to a wood-fired format at this Darnestown counter, earning consecutive Opinionated About Dining Cheap Eats rankings from 2023 through 2025. The kitchen operates Wednesday through Saturday evenings only.

Il Forno on Nogalitos Street makes scratch pizza with house-cured coppa, prosciutto, and pepperoni alongside a "not pizza" menu that earns its own following. Vegetables come from local San Antonio farms, and the drinks list stays deliberately local with Texas beer and wine. It sits in the Southtown area, which has become one of the city's more interesting neighborhoods for independent dining.

Established in 2011, Coals Artisan Pizza brought coal-fire baking to Kentucky for the first time, producing hand-crafted American Neapolitan pies with cold-fermented dough and a char-kissed cornicione. Located on Frankfort Avenue in Louisville, it occupies a distinct position in the city's dining scene: a specialist format with a defined technique and a clear point of view on what pizza can be outside the coasts.

On Pacific Coast Highway in Huntington Beach, Nardò brings a contemporary take on Neapolitan pizza tradition to a casual setting with ocean views. The kitchen centers on light, well-leavened dough and quality ingredients, including the signature Nardò Pizza with its stuffed ricotta and pesto crust. It sits at the accessible end of the city's Italian dining options, with a terrace that faces the Pacific.

On East Burnside, GRANA Pizza Napoletana operates from a husband-and-wife partnership built around fermentation, imported Italian staples, and fidelity to Neapolitan technique. The result is a neighborhood address that takes its reference points seriously — wood fire, long-fermented dough, and the kind of restraint that the tradition demands. It earns its place alongside Portland's most deliberate pizza operations.

Craft 64 is a wood-fired pizza pub and brewery on Scottsdale's Main Street, built around Italian Mugnaini ovens and local organic ingredients. Thirty-six local craft beers on tap sit alongside a wine list and craft cocktails, making it one of the more complete casual drinking destinations in Old Town. The format rewards lingering: order, pour, repeat.

Original Valentina's Pizzeria & Wine Bar brings New York-style pizza to Madison, Alabama, under the hand of award-winning pizzaiolo Joe Carlucci. The restaurant pairs a chef-driven approach to dough and toppings with a wine bar format, creating a space where Italian-American tradition meets a family-friendly dining room on Huntsville Brownsferry Road.

Ranked #28 on the 50 Top Pizza USA 2025 list, Bricco Coal Fired Pizza on Haddon Avenue has become a reference point for coal-fired, New York-style pizza in South Jersey. Long-proofed dough, Adriatic tomatoes, and a 1,000-degree oven produce a thin, char-spotted crust that puts this Haddon Township address on the same national conversation as the country's most serious pizza programs.

A James Beard-nominated chef and three consecutive years on Opinionated About Dining's North America Casual list place Nostrana in Portland's upper tier of neighbourhood-rooted Italian restaurants. Operating out of Southeast Morrison since the mid-2000s, the kitchen pairs regional Italian technique with Pacific Northwest seasonal produce. Open Tuesday through Saturday from 5 pm, with Sunday and Monday dark.

Atlanta's Neapolitan pizza scene has a clear reference point: Antico Pizza Napoletana in West Midtown's Home Park, where wood-fired ovens and a counter-service format have earned a Michelin Bib Gourmand (2025) and a Google rating of 4.6 across more than 6,000 reviews. Giovanni Di Palma's Little Italia complex anchors a corner of Hemphill Avenue with Antico at its center, alongside Gio's and Café Antico.

Pizza Delicious has held a spot on Opinionated About Dining's Cheap Eats in North America list every year since 2023, climbing from Recommended to #410 in 2024 and #420 in 2025. Operating out of the Bywater neighborhood on Piety Street since 2012, the pizzeria built its reputation on a straightforward proposition: balanced sauce, restrained cheese, and a crust that is both crispy and chewy. Open Tuesday through Sunday from 11:30am.

Salsa Pizzeria Napoletana & Street Food on Clifford Place brings Neapolitan pizza techniques into conversation with Latin street food energy, landing in a Greenpoint neighborhood that has developed a serious appetite for independent, craft-driven dining. The setting runs family-friendly without the corporate-casual formula that defines so many Brooklyn pizza chains. It occupies a specific niche: traditional Neapolitan pies with a Latin inflection, served in a room that rewards regulars over one-time visitors.

A Modo Mio Pizzeria Napoletana in Arlington, Virginia specializes in true Neapolitan pizza and Southern Italian fare. Must-try dishes include the Classic Margherita, the bright Marinara, and the rotating Pasta del Giorno. The Farruggio family, bringing recipes from Sicily since 1978 and led in the kitchen by Chef Antonio Biglietto, turns hand-stretched dough into blistered, wood-fired crusts with vibrant tomato and fresh basil. Ranked #32 on the 50 Top Pizza USA 2025 list, A Modo Mio pairs family heritage with award recognition for an immediate, craveable dining experience that rewards both pizza purists and adventurous diners.

On the northern edge of downtown Las Vegas, Pizza Rock occupies a distinct position in a city better known for celebrity chef steakhouses and high-volume buffets. The program pairs gourmet pizzas with hand-crafted artisan cocktails and a selection of over 30 craft beers, making it a practical anchor for an evening that moves between food and drink without demanding the formality of the Strip.

Housed in a converted historic post office on North Park Way, Tribute Pizza is one of San Diego's more characterful wood-fired pizza destinations. Creative toppings and a commitment to honoring serious pizzeria traditions place it in a different register from the neighborhood casual. The space itself does considerable editorial work before the first pie arrives.

On Wooster Street, New Haven's most closely watched block for pizza, Zeneli Pizzeria e Cucina Napoletana occupies a deliberate position: Neapolitan technique transported intact, from a wood-fired oven imported directly from Naples. Founded by four brothers, it answers the question of what happens when a family operation commits entirely to the source tradition rather than adapting to local convention.

Posto brings Neapolitan-style pizza and handmade pasta to Assembly Row, Somerville's mixed-use waterfront district along the Mystic River. The kitchen centres its menu on traditional Italian techniques and quality sourcing, paired with a craft cocktail and wine program that reflects the neighbourhood's appetite for something more considered than the typical casual Italian format.

A recently opened Neapolitan-style pizzeria set inside an elegant Flatiron hotel, Audace brings a refined approach to pizza-making that sits apart from New York's crowded slice culture. The crust is light, airy, and built for digestibility, the room is designed with genuine intention, and the bar program holds its own. It occupies a narrow but well-defined niche in the city's mid-to-upper casual dining tier.

Leña Pizza + Bagels in Cleveland, Mississippi crafts wood-fired Neapolitan pizza and hand-rolled bagels rooted in traditional proofing. Must-try dishes include the Refried Bean Pizza with mozzarella, bacon and roasted salsa verde, the classic Margherita, and hand-rolled bagels served with rotating spreads. Chef Marisol Doyle, trained in Naples at the Associazione Verace Pizza Napoletana, blends Italian technique with Delta and Mexican flavors for bright, savory combinations. The restaurant earned national recognition on the New York Times Top 22 Pizzeria list (2024) and was named to the 50 Top Pizza USA 2025 list, making Leña a destination for serious pizza and bagel lovers.

Ranked #39 on 50 Top Pizza USA 2025, Pizzeria Florian brings a technically driven, multi-tradition approach to pizza in East Aurora, New York. Founded by Amanda and Jay, who bring over 30 years of combined experience, the kitchen draws on New York, New Haven, Naples, and Rome styles while maintaining a dedicated vegan menu. It is one of the more seriously credentialed pizzerias operating outside a major American metro.

On Mulberry Street in Little Italy, Pasquale Jones has earned a permanent place in New York's serious pizza conversation, appearing on 50 Top Pizza USA every year since the award launched and holding a Pearl recommendation in 2025. The kitchen runs on wood fire, turning out Neo-NY style pizza alongside meats and fish from an open hearth. Google reviewers score it 4.4 across more than 800 ratings.

Ranked No. 41 on the 50 Top Pizza USA 2025 list, Pizza Baby on Elizabeth Avenue is one of Charlotte's most closely watched openings in the artisanal pizza category. The kitchen operates as both restaurant and bakery, with an emphasis on handcrafted dough, house-baked bread, and ingredient-driven pies that place it in a national peer set far above the city's casual slice shops.

Penelope Pizza on Tucson's east side operates at the intersection of Neapolitan tradition and New York dough culture, using a wood-fired oven and locally sourced ingredients to anchor its menu. Founded during the pandemic, the pizzeria has built a following around community-focused dining in a city better known for Sonoran food than Italian craft. Located at 800 N Kolb Rd, it sits in a quieter residential corridor removed from downtown's main dining cluster.

Double Zero Pie & Pub brings Neo-Neapolitan pizza to Las Vegas's Spring Mountain Road corridor, earning back-to-back recognition on the 50 Top Pizza USA list. The format is focused and deliberate: a pub setting that lets the pizza carry the argument. In a city where spectacle often outpaces substance, this address trades on craft credentials rather than square footage.

Coda di Volpe on Southport Avenue brings a focused Southern Italian program to a Chicago neighbourhood better known for weekend brunch crowds than serious regional cooking. VPN-certified Neapolitan pizzas emerge from a Stefano Ferrara wood-fire oven, handmade pastas and house-cured meats round out a menu that deliberately explores the lesser-documented provinces below Naples rather than defaulting to the usual red-sauce canon.

Angeli's Pizzeria on South High Street is a family-owned fixture in Baltimore's Little Italy that earned recognition among the Top 50 Best Pizzerias in the USA. New York-style pies anchor the menu, while a New Orleans influence threads through the broader American and Italian offerings. The espresso martini has developed its own reputation as a reason to visit beyond the food.

Operating since 2000, Lincoln Winebar on 1st Street West is Mount Vernon's wood-fired anchor, building its menu around fresh, sustainable, and locally sourced ingredients. The kitchen's commitment to simple, honest cooking translates to pizza and seasonal plates rooted in regional supply chains. A mobile wood-fired oven extends the same approach to off-site events across eastern Iowa.

Hapa Pizza brings Neapolitan technique into direct conversation with Asian flavor traditions, operating out of Beaverton, Oregon as a family-owned shop on SW Broadway Street. The kitchen applies traditional pizza craft from Naples to ingredients and profiles rooted in Asian cuisine, producing a fusion format that sits in a small but growing niche within the Pacific Northwest food scene.

Founded by Wylie Dufresne and Gadi Peleg, Stretch Pizza applies the discipline of fine dining to New York-style slices at 331 Park Ave South. The result is a crunchy-chewy crust, classic red sauce, and inventive toppings like everything bagel pizza, rounded out with craft cocktails and soft serve. Recognised by Opinionated About Dining's 2025 Cheap Eats list for North America, it occupies an interesting position in the city's pizza conversation.

Si Cara occupies a low-key corner of Cambridge's Central Square, building its menu around canotto-style pizza, natural wine, and a tight edit of Italian-inspired plates. The format is neighborhood bar first, serious food operation second — a combination that has made it a reliable destination for the kind of eating that doesn't announce itself. Think blistered rims, orange wine, and no performance required.

A small downtown Berkeley spot on University Avenue, Rose Pizzeria pairs quality pizza with a natural wine list that reads like a wine bar's secondary list. The kitchen works with thoughtful ingredients and takes its reference points from old-school flavors rather than contemporary trend cycles. For the neighborhood, it occupies a useful middle register between casual and considered.