These Are the Cities With America's Favorite Pizza 2016

Bazbeaux (an Indy staple since the 1980s) and Jockamo Upper Crust Pizza are both local favorites. Try the Quattro Formaggio at Bazbeaux (in addition to four kinds of cheese, there’s bacon and mushroom, too) and the Cheese Louise at Jockamo. Check out Pearl Street Pizzeria and Pub for more downtown pizza spoils.

Go full-on Italian at Salvatore’s, which serves everything from pasta to calzones and—of course—excellent, classic pies. Head to YNot Italian if you’re looking for a gluten-free variety. And at Shorebreak,hand-tossed pies are covered in a sauce derived from a 40-year-old family recipe.

In the Museum District, Belmont Pizza is famous for serving the largest slices in Richmond. Try Bottom’s Up for out-of-the-ordinary options, like the Remolcado Renegade with spinach, artichoke hearts, and fresh crabmeat. For a more upscale take, order one of Nota Bene’s wood-fired pizzas (just not on Sundays).

For easy cafeteria-style slices, try Giovanni’s, while travelers seeking a downtown vibe should head to Farina (they have gluten-free options and a strong coffee, beer, and wine list). And Dion’s is an Albuquerque favorite for incredible garlic bread while Il Vicino serves an a spot-on wood-fired pesto pizza.

Honored with the VPN-designation by Naples’ Associazione Verace Pizza Napoletana, Dough Pizzeria Napoletana even has its own homemade mozzarella and burrata bar. Check out Big Lou’s Pizza, for real Texas style fare where brisket doubles as a topping, BBQ Pizza is its own section on the menu, and “Texas-size” means 42 inches of pizza. If you dare try a ghost pepper, habanero, and jalapeno topping: venture to Prospect Hill’s Gallo Pizza.

Hard Knox Pizzeria celebrates the local cuisine in the form of wood-fired pies, like the Barbed Wire creation with piles of pulled pork, applewood-smoked bacon, and a bourbon reduction. Visitors can also opt to build their own at Seargent Pepperoni’s or The Tomato Head, which offers more than 40 toppings.

Explore the quirky Pizza Brain, which serves thin crust pies in a setting decorated with hundred of pizza-related artifacts, or catch a movie while dining at Nomad Pizza on Sundays. Get something wood-fired and unusual at WM. Mulherin’s Sons (think speck and egg with garlic cream) or opt for old-school strombolis and red-tops at Charlie’s in Swede Square.

Given New York City’s sterling reputation, it should come as no surprise that I Love NY in downtown and Brooklyn Pizza Co are the top shops in Wilmington. Also of note is the so-called Bronx Bomber from Brixx Wood Fired Pizza, which comes heaped with sausage, mozzarella, prosciutto, and Gorgonzola.

Get the margherita at Pizza Bruta, which specializes in traditional Neapolitan-style pies (topped with house-made mozzarella) or seek out something with a decidedly Wisconsin flair, like the famous mac and cheese slice at Ian’s. You can even add local cheese curds to your pie at Glass Nickel, or order a pizza covered in cheddar and wedge-cut fries.

In Manhattan, dodge the mediocre dollar-slice options and splurge for a $4 slice at Artichoke Basille’s in the Village. Hop over to Brooklyn for the borough’s new favorite, Emmy Squared, or the tried-and-true Roberta’s in Bushwick. And Grimaldi’s, by the Brooklyn Bridge, has connections to the very first pizzeria in the states.

Try the city’s signature grilled pizza (they flip the dough while it’s cooking, just before adding the toppings) at the new Bacaro in downtown, or the classic Al Forno. If you’re only looking for a taste, sample bready pizza strips with sauce at LaSalle Bakery, or stop by historic Caserta in Federal Hill for a casual Sicilian-thick slice.

Order the classic deep dish at Bartoli’s or Lou Malnati’s, which serves a recipe that hasn’t changed a lick since 1971. For thin crust—yes, it exists in Chicago—Coalfire in West Town has become one of the most popular places for a meat-topped slice (think: Berkshire sausage, mortadella, prosciutto, sopressata, and even speck).

Buffalo’s own pizza is a distinct mix between Chicago and New York-style pies. Try the medium-crust version at Vera Pizzeria (a T+L editor's favorite spot in Buffalo for a cocktail and a slice) or pull double-duty with Buffalo-style wings and pizza at Just Pizza & Wing Co. Another popular option is Romeo & Juliet’s Café. To truly experience Buffalo’s distinct food scene, order a Buffalo-style pizza topped with Buffalo chicken.

It’s impossible to confuse a Detroit–style pizza with anything else: the ingredients are stacked in reverse order. You’ll probably need a fork and knife to manage the pies at Buddy’s, where doughy focaccia is topped with pepperoni and Wisconsin brick cheese (like cheddar, but with a sharper bite) with red sauce on top.

Head to Pizzeria Bianco to see the origins of Phoenix’s artisanal pizza trend (the wait will be worth it) or try Oregano’s for a stuffed deep dish pie. In downtown, Cibo Urban Pizzeria has gourmet Neopolitan pies, and an excellent arancini as a starter. In Glendale, La Piazza Al Forno has perfected the wood-fired pizza, and travelers will love trying Mamma Spinato's Signature Fresh Spinach pie (made with a secret blend of spices) on the patio of the North Phoenix location of Spinato's.