Top chefs and legendary bakers belong to a new breed of pizzaiolo who are just as fanatical about the temperature of their food.ovensbecause they concern the origin of the ingredients. Here F&W lists the best partsPizzaacross the country from these new pick-up spots — including a Bay Area pizzeria that's taking advantagelocally ground flour— in the centuries-old institutions of the East Coast.
Pizzeria Vetri (Philadelphia)
IncludingPizza Spot by Marc Vetri, one of the country's celebrated Italian chefs, Neapolitan pies feature thick, chewy dough and toppings like prosciutto crudo and roasted fennel. A rotolo not to be missed is pink, fat slices of homemade mortadella and ricotta wrapped in pizza dough, with Sicilian pistachio pesto.
A16 Rockridge (Oakland, CA)
What separates the Oakland facilities fromA16The San Francisco flagship is Stefano Ferrara's huge wood-fired oven - which cooks pizzas in 90 seconds - and many different cakes such as Montanara Rockridge (a lightly fried pizza dough with smoked tomato sauce, burrata and basil).
Milo and Olive (Santa Monica, CA)
Josh Loeb and Zoe Nathan's burgeoning food empire includes itbakery with pizzeriaincludes the excellent Nathan's bread and whole wheat pie, with seasonal - and often unconventional - combinations such as butternut squash, caramelized onion, Fontina cream, 25-year-old balsamic and thyme.
Pig Ete My Pizza w Nouvelle Brewing (Robbinsdale, MN)
Tensmall batch breweryin the suburbs on the outskirts of Minneapolis, he makes his funky, unconventional pies. Toppings range from chicken tikka masala and tomato curry to crushed Doritos.
Del Popolo (San Francisco)
In 2012, Jon Darsky, a former pizzaiolo at the excellent Flour + Water in San Francisco, repurposed a 20-foot shipping container to create an impressivemobile pizzeria. The installation included a handmade wood stove from Naples, which was protected by giant airbags during transport. The truck is no longer in operation, but the restaurant has been in its usual location since 2015.
Don Antonio by Starita (New York)
Roberto Caporuscio of Kesté, New York teamed up with his mentor, Antonio Starita, a third-generation Italian pizzaiolo. TheirsPizzeria in the city centerIt serves over 45 cakes - including fried montanara - and is now run by Giorgia, daughter of Caporuscio's pizzaiola.
800 Degrees (Los Angeles)
From the people behind Umami Burger: quick artisanal pizza. Each cake is made to order and cooked in 60 seconds.800stopnispizza.com
Al Forno (Providence, Rhode Island)
In 1980, Johanne Killeen and George Germon ushered in a new era of ambitious cooking in Providence with the introduction of their thin crust pancakes.grilled pizzaswith super fresh ingredients. Their signature margherita pizza is topped with homemade pomodoro, fresh herbs, two cheeses and extra virgin olive oil.
Forcella (New York)
Although it sounds like an abomination, montanara or fried pizza is a Neapolitan tradition. The dough is fried and then tossed and baked, which adds a depth of flavor. In 2011, Giulio Adriani introduced New Yorkers to a treat at Brooklyn'sFork; It has since opened two locations in Manhattan.
Casey's Pizza (San Francisco)
East Coaster Casey Crynes made street pizza using a modified 18-inch Weber grill before retrofitting an ex-laundry truck with a gas oven in 2011.Casey'sThe restaurant on 4th Street has been open since 2017.
Sottocasa (New York)
His old floorsbrooklyn pizzeriaHe couldn't lift the 4,000-pound pizza oven that owner Luca Arrigoni had ordered, so he hired a crane to lift it three stories above the building and into the courtyard. Arrigoni then built walls around the hearth, where he now bakes the Neapolitan-style cakes he mastered at Kesté.
Street Courts (Seattle)
Mike McConnell, creator of Seattle's espresso and pizza empire, has opened two local locationsThrough the courtspizzeria. Neapolitan-style pizzas have fluffy dough that is baked in just 45 seconds in an imported brick oven - from Naples, of course. The restaurant's specialty is the stuffed pizza: dough wrapped with sausage, mozzarella, smoked provolone, arugula, cherry tomatoes and broccoli.
Spotlight (New York)
AlreadyFlip, all ingredients are Neapolitan, including a mixture of flour, yeast, cheese and tomato. Partner and chef Pasquale Cozzolino was a student of Gaetano Esposito at the culinary school in Naples - great-grandson of the chef who invented the Neapolitan Margherita pizza.
Santarpion Pizza (Boston)
Great traditional pizzeriaSantarpion, with paneled walls covered in photos of famous athletes, has been around for over a century and serves gourmet pizzas like the signature homemade sausage pie.
Pizzeria Mozza (Los Angeles)
The powerhouse team of Joseph Bastianich and Nancy Silverton combine the best of California ingredients (like pumpkin blossoms and juicy tomatoes) with Italian tradition (big wood-fired ovens and house-made mozzarella) to create some of LA's best cakes atPizzeria Moza.
Flour + Water (San Francisco)
AlreadyFlour + Water, the amazing Margherita pizza (tomato sauce, Fior di Latte and extra virgin olive oil) has a deliciously fluffy and charred cornicion (final crust), the result of just two minutes in an 800-degree oven fired with wood imported from Italy.
Frank Pepe Pizzeria Napoletana (New Haven, CT)
Considered the ground zero for New Haven-style "pizza," this all-time classic started atFrank Pepein 1925 and today it is run by his grandchildren. The original tomato pie (no mozzarella) is still on the menu, but the white clam pizza is the most popular.
Moped (New York)
Chef Mathieu Palombino cooked at BLT Fish before embarking on his pizza-tasting journey, traveling from Italy to California tasting pies to perfect his bready, well-salted crust. In his restaurantmoped, its signature pizza with Brussels sprouts, smoked pancetta, mozzarella, pecorino and garlic.
Pizzeria Delfina (San Francisco)
An offshoot of Delfina Restaurant, by Craig and Anne Stoll,Dolphin Pizzaoffers Neapolitan-inspired cakes, such as the signature Margherita, and variations with delicious toppings, such as homemade fennel sausage.
Paulie Gee (Brooklyn)
A social pizza legendPaulie GeeIt serves Neapolitan fritters with inspired toppings, such as anise cream sauce, a sweet anise liqueur. His signature Regina pie is topped with fresh mozzarella, tomatoes, Pecorino Romano, olive oil and basil.
Pizzeria Tacconelli (Philadelphia)
This Philly Pizzeria Hasn't Changed Its Tomato Pie Recipe (Minimal Cheese) Since Italian ImmigrantsJohna Tacconellegobegan serving them in 1946.
Kesté Pizza and Wine (Canada)
Chef and co-owner Roberto Caporuscio worked as a cheesemonger in Italy before openingdoses, one of the best places for Neapolitan-style pizza in New York. His signature Regina Margherita pizza is topped with tomato sauce, buffalo mozzarella, grape tomatoes, basil and extra virgin olive oil.
Chef-owner Mark Iacono's exquisite pies are served in the unpretentious dining room. of Brooklynlocalit was full before it could officially open and remove the brown papers from the windows.
Rubirosa (New York)
Believe it or not, finding good Italian food in and around Little Italy can be difficult. Not anymore:ruby rose, founded by Angelo "AJ" Pappalardo in 2009, specializes in thin-crust pastry rooted in a nearly 60-year-old Staten Island family recipe. Pappalardos also offers gluten-free pizza dough on the menu.
Pizzeria Bianco (Phoenix, Arizona)
The pizzas here are possibly the best in America, with beautiful wood-fired crusts made with organic flour and topped with fresh, house-smoked mozzarella. Star pizzaiolo Chris Bianco's favorite pie is his marinara pizza, and there's almost always a line out the door by 8 p.m.Pizzeria Bianco.
Coney Island FoundationTotonobecame famous for its large mouth-watering Neapolitan Margherita pies.
Di Fara (Brooklyn)
The late owner, Domenico DeMarco, made pies at this iconic Brooklyn pizzeria in his 80s, so they come out with the perfect balance of tomato sauce (fresh daily), mozzarella, and Grana Padano cheeses.from Farastill family owned and operated.
Sullivan Street Pizza (New York)
Sullivan Street Bakery founder Jim Lahey is one of the country's top bakers, so it makes sense that people don't talk about his chewy, crunchy, ever-so-slightly salty confections inSullivan Street Pizza, formerly Co. His signature pie, aptly named Popeye, is topped with pecorino, Gruyère, mozzarella, black pepper, garlic and, of course, spinach.