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Even when people can’t agree on much, they can agree on a mutual love of pizza. And now that we’ve all been homebound for some time, ordering in like crazy, that’s probably even more true. Plus, as the saying (sort of) goes, even when pizza is bad, it’s pretty good. But why waste your time on bad pizza when there is so much really, really good pizza out there? Whether it’s deep dish, a folded over slice or something more inventive, here are the best places to eat pizza in all 50 states. Got a strong opinion? Let us know in the comments! And don’t forget that when you join Orbitz Rewards, you can register any credit card to start earning 5% back toward travel when you dine in, carryout or order delivery from more than 10,000 restaurants nationwide.

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John Hall built his resume with stints at big-name New York City restaurants Gramercy Tavern, Per Se and Momofuku. But it was a hush-hush late-night pizza delivery service he ran out of his Brooklyn apartment that gave him the pizza chops he needed to return to his hometown of Birmingham and open Post Office Pies.  Located within (you guessed it) a former post office, the pizzeria quickly became the stuff of local legend, thanks to Hall’s use of locally sourced ingredients to fire up Neapolitan pies in wood-fired brick ovens. Don’t miss the Swine: It’s topped with a slab of bacon, sausage, pepperoni, aged mozzarella and fresh basil. Pair your pies with local draft beers from Avondale Brewery, located next door.


Founded by rock climbers and named for a peak near Denali, Moose’s Tooth Pub and Pizzeria is a favorite of Anchorage locals and tourists alike who have lined up for stone-baked pizzas, and house-brewed beer and sodas, since 1996. Creative faves include the Avalanche, topped with pepperoni, chicken, bacon, onions, three types of cheese and barbecue sauce, and the Forager, with garlic, mushrooms, spinach, tomatoes, mozzarella, provolone and goat cheese. First Tap, on the first Thursday of each month, features a newly released beer and live music.


Flickr CC: Dale Cruse

The Grand Canyon State may not seem like an obvious destination for a pizza pilgrimage, but anyone who’s been to Pizzeria Bianco   will tell you they’ve seen the light. Since opening in the corner of a grocery store in 1988, chef Chris Bianco has expanded to several locations in Phoenix and Tucson and has been the recipient of widespread acclaim for his thisclosetoheaven artisanal pies, including a 2003 James Beard Award for Best Chef: Southwest. He’s offered his wisdom to many well-known pizzaiolos across the US who have aspired to create pizzas as perfect as his Rosa, made with red onion, Parmigiano Reggiano, rosemary and local pistachios.


It’s a good sign that you’re about to eat seriously amazing pizza when you have to call ahead to reserve your pie. DeLuca’s Pizzeria, located in Hot Springs by way of Brooklyn, is open just Thursday through Sunday and makes a limited amount of dough from scratch each day. Fans say the secret is the water used to make that dough – which comes from the town’s namesake hot springs. Put DeLuca’s number in your favorite contacts so you can have Neapolitan beauties like the Patsy Searcy Pie, topped with spicy sopressata salami, chili oil, Peppadews and honey, on the regular.


Flickr CC: Dale Cruse

Of the Golden State’s many amazing pizza places, Tony’s Pizza Napoletana in San Francisco stands out for several reasons. First, chef Tony Geminani is a legit pizza legend: He’s a 13-time World Pizza Champion, and in 2007 became the first American to win the World Pizza Cup in Naples. That city also named Geminani the official U.S. ambassador of Neapolitan pizza. Then there are Tony’s many ovens: including classic wood-burning, coal, gas and electric, each specifically tailored to cook 12 particular styles of pizza authentically. Naturally, that means the ingredients are also tailored to each pizza style: Brooklyn-made mozz for the Grandma pies; Wisconsin brick cheese for Detroit-style; Provel for St. Louis, and so on. Geminani imports other ingredients from Italy and sources vegetables, herbs and cheese from California farmers. Whatever kind of pizza you’re craving, you’ll find a stand-out version here.


Housed in a compact 640-foot shipping container, everything Cart- Driver in Denver does is perfectly planned and spot-on. Before finding a spot in the small dining space, customers order at the counter from a curated menu of antipasti (think fresh oysters and chicken-liver mousse), alcoholic beverages and the stars of the show: a handful of specialty pizzas cooked for 90 seconds in a wood-fired oven. Try the namesake Cart-Driver, topped with sausage, kale, mozzarella and chili flakes.


Flickr CC: Krista

New Haven-style pizza—thinner and crispier than its New York counterpart and a tad misshapen—is considered the Constitution State’s greatest contribution to the nation (at least among pizza die-hards). And you can’t mention this style (also called apizza) without a nod to Frank Pepe Pizzeria Napoletana, the inventor of the famous white clam pie made with olive oil, oregano, grated Pecorino Romano cheese, chopped garlic and steamed littleneck clams. Chances are you’ll have to brave a long line to squeeze into a booth to try one at the original New Haven location (there are seven throughout New England), but you’ll be glad you did.


It’s hard not to be charmed by a pizza restaurant where the pies are named after famous Elizabeths. Pizza by Elizabeths in Greenville is a local favorite featuring specialty pies such as the Barrett Browning “for the purist” and made with spicy tomato sauce and mozzarella; the Taylor, featuring goat cheese, rosemary onion sauté, sun-dried tomatoes, parmesan, basil and black olives; and—for adventurous souls—the Saint, topped with a crab and artichoke mixture, parmesan cheese, paprika and chives.


Mark Iacono made an instant impact on Florida’s impressive pizza landscape in 2013 when he opened a Miami outpost of his iconic Brooklyn restaurant. Lucali may look unassuming, but the perfectly bubbly, blistered pies that come out of the wood-burning oven here are anything but. A plain Lucali pizza is a thing of beauty, thanks to its perfectly thin crust rolled out with an empty wine bottle, secret-recipe tomato sauce (available to order as an extra side for an additional $1) and a combination of mozzarella, buffalo mozzarella and Parmigiano Reggiano cheese. Toppings, including porcini mushrooms and shallots, are available if you must.


Atlanta staple Antico Pizza is a long-time Peach State favorite. Loyalists love the communal tables at the original location near Georgia Tech where you can watch the kitchen prep drool-worthy Neapolitan-style pizzas such as the lasagna, topped with meatballs, ricotta, and Romano cheese, and the signature Sophia, with bufala mozzarella, cipollini onions, roasted mushrooms and white truffle oil. Additional locations at Suntrust Park and in Alpharetta mean more chances to savor slices throughout the city.


It’s the strangest of formulas, but locals love it: J. Dolan’s is an Irish pub in Honolulu’s Chinatown serving New York-style pizza. Order one of the classics like the White Pie, made with mozzarella and ricotta or a signature pizza such as Molto Formaggio, loaded with mozzarella, parmesan, brie, gouda, fontina and Havarti cheeses. Or channel some Hawaiian vibes and select Spam and pineapple toppings from a list of a la carte ingredients.


Flickr CC: Jeff Hithcock

Flying Pie, which has five locations in the Boise area, has been a “whirled famous” Idaho favorite for more than 40 years, thanks to a menu of hand-tossed pizzas served with a quirky, fun vibe. (“It’s Your Day” means you get the chance to cook your own free pizza in the kitchen if, say, your name is David and that day’s theme is David.) Throughout the year you can indulge in specialties such as the stromboli, made with green peppers, onions, sausage and pepperoni on a sourdough crust. Each August, the limited-edition, cult fave piquant habanero pizza appears on the menu, made with sharp cheddar, chicken, olives, garlic and fresh habanero peppers.


Don’t let the hype fool you: It’s mostly tourists who rush to eat Chicago-style deep dish in the Land of Lincoln. Locals often opt for what’s known as “tavern-style” pizza for everyday consumption: crispy, thin-crust pizza with a noticeable crunch that’s cut into small squares easily held in one hand while you’ve got a beer in the other. Vito & Nick’s is the tavern-style pizza legend on the South Side of Chicago. The no-frills spot makes its own top-notch, secret-recipe sausage that’s a crowd favorite, but if you want to eat like a real local, get your pizza topped with house-made Italian beef and giardiniera peppers.


With the motto “Live by Pizza, Die by Pizza,” King Dough is no joke. Before opening, husband-and-wife team Adam and Alicia Sweet went on a self-guided pizza tour of New York City to research how to make the best pies possible. They go out of their way to source top-notch local ingredients to serve favorites like the Destroyer—topped with aged mozzarella, red sauce, sausage, goat cheese, basil, rosemary and a dash of spicy honey—to customers at locations in Bloomington and Indianapolis.


Unless you’re from the Midwest, Quad Cities pizza is probably the regional pizza you’ve never heard of from a place you also didn’t know existed. The Quad Cities are five (not four) cities along the Mississippi River at the Iowa-Illinois border: Bettendorf and Davenport, Iowa and Rock Island, Moline and East Moline in Illinois. Their pizza is unique because the dough is made with a touch of molasses and malt (giving it a hint of sweetness) and cut in strips, often with scissors. Harris Pizza boasts five area locations and has been serving Quad Cities-style pizza for more than 50 years. Harris gets its own blend of cheese made especially for them in Wisconsin, and makes its sausage in house. Try both on the Deluxe, topped with pepperoni, green peppers and mushrooms, along with mozzarella and sausage.


Old Shawnee Pizza in Kansas City has been a local staple since 1969, and now has three locations in the greater metropolitan area to serve its loyal fans. Diners love its eclectic takes on traditional thin-crust pizzas, such as the Pit Master, topped with garlic-infused olive oil, a three-cheese blend, macaroni and cheese, bacon, and green onions; and the Famous Crab Rangoon, with three cheeses, crab Rangoon filling, green onion, sweet chili sauce and fried wontons.


Come for the craft beer, cocktails, funky art and hipster vibe at Louisville’s Garage Bar; come back again and again for the wood-fired pizzas made with seasonal ingredients sourced from nearby farmers and businesses. The seasonal Sweet Corn Pie—made with fior di latte cheese, bacon, grape tomatoes, garlic puree and sweet corn—is a local legend that fans celebrate each summer and subsequently mourn when the weather turns cold.


Pizza Delicious began as a Sunday-night only, back-alley pop-up founded by two homesick college roommates from New York City and morphed into a hip Bywater hotspot that’s one of New Orleans’ favorite pizza destinations. Choose from six house varieties of thin crust, or pick from a menu of a la carte toppings that range from traditional (basil, pepperoni), to eclectic (siracha-doused pineapple, rosemary potatoes).


Come hungry to Portland’s Slab, where pillowy, Sicilian-style square “slabs” of pizza topped with a sweet tomato sauce and combo of mozzarella and provolone weigh in at a pound each. On Sundays, try the Hangover Wedge, with sausage, pepperoni, bacon, onions, potato crumble and red pepper sauce.


It’s not often you come across thin-crust pizza that’s square in shape. But Joe Squared in Baltimore has bucked tradition and earned a loyal following for its quadrilateral, cracker-thin sourdough pizza. Dough is made from a 200-year-old starter, and pizzas are cooked in a 900-degree anthracite burning oven. Try the signature bacon and clam pizza, with roasted garlic cream, sweet onions, mozzarella, Romano and asiago cheeses.


Galleria Umberto in Boston’s North End is only open from 10:45am-2:30pm each day (except Sundays and during the month of July). It only accepts cash ($1.85 a slice). It serves just one kind of pizza (perfectly, cheesy, chewy plain Sicilian). You might think all those parameters would keep the crowds away, but you would be very wrong—the lines always start forming way before Umberto’s opens, and the shop often sells out of the roughly 1,200 slices baked on its busiest days.


Flickr CC: Stu_Spivack

Buddy’s Pizza put Detroit-style ‘za on the map in 1944. It remains the place to go for square pizza, topped first with Wisconsin brick cheese that stretches to the corners of the buttery crust before being topped with sauce. Most famous is the pepperoni pizza, scattered under the cheese to boost the flavor and prevent charring. There are now 16 locations in Detroit and throughout the state.


Ann Kim is something of a pizza god in Minneapolis. Young Joni is the newest of this former actor’s three area pizza-centric restaurants, and she won a James Beard Foundation award for Best Chef: Midwest, after opening it. Crowds clamor for wood-fired Neapolitan-style pizzas ranging from traditional, like the YOLO (red sauce, mozzarella, fennel sausage, bacon and pepperoni) to the eclectic, like the Korean BBQ (beef short ribs, mozzarella, scallions, arugula, sesame oil and soy chili vinaigrette) which offers a nod to Kim’s Korean roots.

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The tiny town of Sardis (population, roughly 1,600) near Oxford is a required stop for pizza lovers, thanks to TrIBecca Allie’s Café, opened by transplants from New York’s Hudson Valley who fire up stellar pies in a wood-burning oven. Try the Magnolia Rossa Insalata, made with three cheeses, red onions and Mississippi pecans, and topped outside the oven with mixed greens and pine nuts dressed in balsamic vinaigrette and sprinkled with Pecorino Romano cheese. That the one to try: It won second place in the American Pizza Championship in Orlando.


Flickr CC: Paul Sableman

More than a decade ago, Obama made headlines when he raved about the deep dish pies at Pizzeria Pi in St. Louis—even going so far as to name it his favorite pizza (much to the chagrin of Chicagoans). Locals like it, too, but not more than Imo’s, a local chain claiming it’s the original home to St. Louis-style pizza, aka “the square beyond compare.” Common features of this pie style include a cracker-thin crust made sans yeast, heaps of Provel cheese and slices cut into squares. Try it yourself at one of numerous citywide locations.


Bridger Brewery in Bozeman is known as much for its pizzas—thin crust pies cooked in a gas-fired brick oven—as it is for its craft beers. Toppings include house-made bison pepperoni and sausages made from local meats, and creative combos such as the Farm to Fig, made with smoked mozzarella, spinach, red onion, goat cheese, lamb sausage and fig jam, or the Elote, with garlic and olive oil, red onion, roasted peppers, seared corn, lime-chipotle sour cream and cilantro.


The cleverly named pizzas at A Flippin Sweet Pizzeria & Italian Joint in Kearney will bring a smile to your face before you sink your teeth into these Neapolitan beauties: There’s the hearty Scarface, topped with meat sauce, garlic, mushrooms, pepperoni, caramelized onions and basil; the quirky Tennenbaums, with fig butter sauce, roasted garlic, bacon, arugula, pistachios, and parmesan; and the Pineapple Express, featuring barbecue sauce, smoked ham, bacon, pulled pork, mango and vodka-soaked pears.


Started in 1980 by two cousins from New York City as The Original New York Pizza, Metro Pizza pays homage to neighborhood pizza restaurants everywhere, and is a long-time favorite of Las Vegas locals. You can order Chicago-style “stuffed pizza” and Sicilian-style squares of pizza, but the traditional New York Neapolitan-style pies are the standout stars here. Try the Spring Street, a traditional pizza made with tomato sauce and mozzarella cheese topped with meatballs, ricotta and roasted peppers.

New Hampshire

Manchester’s 900 Degrees Wood Fired Pizzeria focuses on making pizzas the way they’re made in Naples, with a special dough recipe, San Marzano tomatoes for the red sauce and those namesake wood-fired ovens. Try the 900 Degrees House Pie, topped with Grana Padano, fresh mozzarella, sausage, pepperoni and provolone, or the new Tirrenia Farm Egg Pizza, with fresh spinach, prosciutto and an egg, served uncut so diners can break the yolk.

New Jersey

DeLorenzo’s Tomato Pies are a very popular Trenton-specific style of pizza where the cheese and toppings are put on before the sauce (which is on the top) and shaped round (versus thicker, square-shaped tomato pies made in other parts of the state). Order your pie “light” or “well done” depending on how much char you prefer on the crust, then top it with additions ranging from artichokes and anchovies to clams and homemade meatballs. The restaurant was located in Trenton for 66 years; now there are additional locations in Robbinsville and Yardley, Pennsylvania.

New Mexico

Fans of longtime Santa Fe favorite Back Road Pizza say the secret sauce is actually the crust: It’s rolled in cornmeal before baking, giving  the thin crust pies a distinct Southwestern flavor and added crunch. Don’t miss the New Mexico pizza, topped with local green chiles, red onions and pepperoni. Owner Piper Kapin is committed to sourcing local ingredients and using humanely raised meats whenever possible.

New York

In a region widely considered the pizza capital of America, choosing the best among an embarrassment of riches is no easy task. But Brooklyn’s Tottono’s, a James Beard Award winner in 2009, stands out. Despite two fires and destruction caused by Hurricane Sandy, the beautifully charred and blistered Neapolitan pizzas are as perfect as they’ve been since the Coney Island eatery opened in 1924. Even after the rebuilds, the atmosphere remains no frills. Diners still eat on Styrofoam plates, drink from paper cups and pay by cash only. The complete menu, posted behind the counter, lists small and large pizzas, and a handful of standard topping choices. If you want to go rogue, ask for the off-menu white pie, made with garlic, ricotta and mozzarella. Some say it’s the best thing Tottono’s makes.

North Carolina

David Bauer, the baker at All Souls Pizza, takes his crust very, very seriously. He commissions small farms near the Asheville restaurant to grow heirloom varieties of wheat and corn and runs them through the restaurant’s custom stone mill to create the wheat and polenta crusts for All Souls’ signature thin pizzas. He even adjusts the blends of wheat to showcase seasonal toppings. Eclectic offerings always on the menu include a pizza topped with smoked shrimp and chile sauce, and one with zucchini, garlic, pickled onion and soft robiola cheese.

North Dakota

Rhombus Guys started as a smoothie stand run from a snowmobile trailer, and has evolved into a beloved mini pizza chain, with locations in Fargo, Mentor and Grand Forks (there’s also a Rhombus Guys Brewing Company here). The menu includes 33 types of eclectic pizza, but locals seem to rave most about the T-Rex, a hearty option topped with mozzarella, pepperoni, Canadian bacon, sausage, beef and traditional bacon.


What is it about Marion’s Piazza that keeps Dayton natives coming back, even if they moved away decades ago? Some say it’s the crispy, ultra-thin crust. Some say it’s the slightly sweet sauce and hint of oregano. Others, meanwhile, come for the casual, old-timey Italian courtyard ambience that hasn’t changed much since the restaurant opened in 1965. If you go, try the popular ground sausage pizza. It’s a hit across the pizzeria’s nine Ohio locations.


Andolini’s Pizza has roots in Naples, Italy by way of New York and San Francisco before finally landing in Tulsa in 2005. The five Tulsa-area locations (plus a food truck) draw regular crowds for hearty creations such as the Clemenza, topped with house made sausage, meatballs and salami; and the Cinco de Quatro, with spicy Calabrian sausage, pepperoni, fried jalapenos and spicy honey.


Flickr CC: Ron Dollete

Know before you go: Apizza Scholls in Portland is popular. So popular that sometimes the kitchen runs out of dough, so you may have to let the host know how many pizzas you plan to order before you even sit down, and sometimes it can take up to an hour for takeout orders to reach your longing hands. But legions of fans will tell you this pizza—often compared to New Haven-style thin “apizza” for its crispy ciabatta-like crust—is well worth all the hassle. If you’re feeling decadent, try Tartufo2 The Electric Boogaloo, made with whole milk and fresh mozzarella, ricotta, grana Padano, mushrooms and truffle oil.


Believe the hype: Philadelphia’s Pizzeria Beddia is the pizza of your sweetest pizza dreams. Joe Beddia, the master behind it all, has been dubbed “Pizza Jesus” for his perfectly charred, perfectly bubbly Neapolitan pies with an ideal sauce-to-cheese ratio. When he first opened his original, tiny storefront—where there was no phone and only 40 pizzas were made a night, five nights a week—his pizza was hailed as the best in the United States. Pizzeria Beddia’s new location in trendy Fishtown is a fancier sit-down restaurant with wine on tap where reservations are hard to come by, so of course there are moans and groans that it’s just not the same. Maybe it’s not, but its current incarnation is as close to pizza heaven as it gets.

Rhode Island

Italian bakeries in Rhode Island are known for their pizza “strips,”  rectangles of doughy focaccia-like crust that are a bit thinner than Sicilian-style pies and topped with tomatoes and a scant bit of parmesan or Pecorino Romano cheese, served at room temperature. D. Palmieri’s in Johnston, a part of the landscape since 1905, is a legend among pizza strip bakers. Order a small strip for just 55 cents to taste, then add a larger old-fashioned strip, topped with plum tomatoes and fresh garlic and also a bargain at $2.75, to wash it down.

South Carolina

EVO (Extra Virgin Oven) Pizzeria in North Charleston created a buzz when it opened in 2005 for its farm-to-table-approach to using fresh, local ingredients in its pizzas, and it remains a local favorite. There’s always a seasonal special pie on the menu, but staples include a pistachio pesto pizza, with ground pistachios, fromage blanc, crème fraiche and mozzarella; and one with calabrese sausage, garlic pesto, roasted leeks, gouda and mozzarella.

South Dakota

The pizzaiolos at Red Rossa Napoli in Sioux Falls trained with a chef certified in making Neapolitan pizzas before opening in 2005. The result is legit wood-fired pizzas, from classics like a simple margherita made with fresh mozzarella to hearty options such as the carne robusto, topped with sausage, pepperoni, capicola and spicy salami.


Slim & Husky’s gets a lot of rightful attention for its backstory: The hip-hop and R & B-themed pizza shop was started in 2017 by three roommates in North Nashville with the hope it would give the community a boost by hiring residents who live within walking distance. Since opening that first location, it has quickly expanded to five restaurants: three in the Nashville area, plus two in Atlanta (others are planned for Memphis and Chattanooga). The reason for its rapid growth is demand for its pizzas, which diners can customize with one of five house-made sauces, an array of topping options, and seven finishing “drizzles.” Favorite house creations include the Rony Roni Rone! topped with three kinds of pepperoni (get it?), or the Cee No Green, which is loaded with sausage, pepperoni, ground beef and two kinds of bacon, but nary a vegetable.


Antonio Rosa opened his first restaurant in Brooklyn in 1959 after immigrating from Sicily. In 1971, he moved to Houston and opened Antonio’s Flying Pizza and Italian Restaurant, and the rest, as they say, is pizza history. Houstonians have been flocking to his Italian restaurant ever since for classic, hand-tossed pies with toppings that range from traditional (sausage, bell peppers) to modern (grilled chicken, feta cheese). Not sure what to order? Leave the work to Antonio and try one of his house made specialties such as the Rustica, with eggplant, roasted peppers and Kalamata olives.


Flickr CC: LA Foodie

Settebello in Salt Lake City perfects the art of simplicity. You won’t find any newfangled topping combos here; just classic Neapolitan pizzas made with carefully procured ingredients imported from Italy or sourced from the Northwest. The restaurant is certified by the Associazione Verace Pizza Napoletana, meaning it adheres to specific ingredient and dough-handling guidelines, and uses a wood burning oven that reaches temperatures of roughly 1,000 degrees, so pizzas cook in about a minute. Don’t miss the classic Carbonara pizza, topped with fresh mozzarella, pancetta and a cracked egg.


The perfectly charred and blistered pies that come out of the wood-burning oven at Pizzeria Verità made this Burlington restaurant an instant favorite when it opened in 2012, and nothing’s changed since. The key is the dough: Air is pushed to the edges when rolling out the thin crusts. Try the Pizzarao, a classic margherita topped with caramelized onions, or a pizza topped with fior di latte, roasted Brussels sprouts, speck and garlic.


Pupatella Neapolitan Pizza started in 2007 as a food truck, operated by Naples native Enzo Algarme who came to Virginia to attend university. Today, there are two brick-and-mortar restaurants in Arlington and Richmond, where Algarme’s Verace Pizza Napoletana-certified pies include beauties such as a perfect Margherita and creative takes, including an onion tart pizza, topped with caramelized onions, gruyere cheese, bacon and cream.


Flickr CC: City Foodsters

The dedication to making great pizza is all in the name at Serious Pie in Seattle. Dough is handmade over several days, then topped with imported cheese, housemade charcuterie and locally sourced herbs and vegetables before being cooked in a stone-encased, applewood-burning oven. Try classics like the potato and rosemary, or more eclectic pies like one topped with clams, pancetta and thyme.

Washington, DC

Flickr CC: Timothy Vollmer

The Neopolitan pizza craze is as big in the nation’s capital as it is anywhere else. Cue the hungry crowds at 2Amys, a District restaurant that’s been going strong for nearly 20 years and has yet to be toppled by rivals. Beyond the marina and margherita, there’s pies like the Puttanesca, topped with roasted rapini, fresh mozzarella, garlic, anchovy, cherry tomatoes and hot pepper. Yum.

West Virginia

There are currently 15 outposts of Pies & Pints  across six states feeding legions of fans of these stone hearth-baked pies and specialty beers. But it all started in tiny Fayetteville in 2003, at the original outpost right near New River Gorge National Park. The buzzed about grape-and-gorgonzola specialty pie is a must, but save room for other creative combos, too, like the Cuban Pork, topped with pulled pork, caramelized onions, pineapple, jalapeños, feta, cilantro and crème fraiche.


Generations of Dairy State pizza lovers place their allegiance with Zaffiro’s, opened by first-generation Italian-American brothers in Milwaukee in 1956 and still family operated today. The cracker-thin crusts provide a sturdy base for piles of toppings on both the “E” (which is loaded with every topping on the menu) and the “EBF” (everything sans anchovies, aka fish).


Pinky G’s serves thin crust pizza by the slice and pie to hungry tourists and locals in Jackson Hole. It’s known for over-the-top specialty pies, including the Funky Chicken (chicken, artichokes, ricotta, red onions and basil pesto) and the BBQ Porky G’za (pulled pork, red and green peppers, barbecue sauce). The restaurant also offers calzones and Stromboli, and showcases live music acts each week.

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Judy Sutton Taylor

Judy Sutton Taylor

Judy is a journalist, travel lover and mom in Chicago. Find her on Twitter at @jsuttontaylor.
Judy Sutton Taylor

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