Every State's Best Pizza Place

Born of simple ingredients in Italy, the humble pizza has become an American obsession. With nearly every region of the country having a style of their own, the pizza pie is now as American as the apple pie. The following 50 pizza purveyors are all either iconic for a signature style, breaking new ground in the pie game or have just been doing things so right for so long that they couldn't be left off the list.

They've been making all their sauces and doughs on site since the 60s, when "Big Ed" established this soon to be legendary Hunstville pizzeria. Try one of their mouthwatering mixes like the Buffalo Bacon Chicken and Bill Billions (pepperoni, pork sausage and onions) or come up with your own custom mix of ingredients.

Of course, Moose's Tooth has a pizza with reindeer sausage on it named the Call of the Wild, but that's just the start of the oven-baked goodness at this Anchorage pizza emporium. Other standouts include the Amazing Apricot (blackened chicken, cream cheese and apricot sauce among other tantalizing ingredients), the Greek Gyro (gyro sausage, feta and yogurt) and the rotating roster of specials. If that wasn't enough, Moose's Tooth is also one of the best places in the state to catch a concert.

Chris Bianco has been one of the most influential people in the pizza game this century, producing gorgeous Neapolitan pies at his small family of Phoenix restaurants. You'll be transported to Naples by their Margherita or choose to get adventurous with a Rosa, which features red onion, rosemary, Parmigiano Reggiano cheese and Arizona-grown pistachios.

With locations in both Little Rock and Conway, ZAZA specializes in serving up scrumptious salads alongside crispy woodfired pizzas that blend the flavors of Southern Italy and the American South. Go traditional or take your taste buds for a ride with something like the Chile-Honey Soppressata, which features soppressata salami, fresh jalapeno, chile-infused hot honey, Peppadew peppers, garlic and cheese or the Atomica (spicy mozzarella, parmesan, Sicilian anchovies, capers and a splash of sriracha).

Tony is no stranger to accolades, as he is the proud owner of over a dozen World Pizza Championship titles. He imports ingredients from Italy and cuts no corners in authentically producing regional variations from Naples, Rome and New York to Detroit, St. Louis and California and topping them with a dizzying range of toppings.

This pizzeria in Lakewood has made a big name for themselves in a short amount of time with their spectrum of wood-fired delights. The Italian (homemade sausage, Anaheim peppers, roasted Colorado onion, cheese, basil and chili flakes) is a great way to start before moving on to something more adventurous like the Peach Pit (peaches, prosciutto, and spicy honey among others) and the BBQ Park with smoked pork, roasted Colorado onion, cream cheese and jalapeno.

An iconic American purveyor of "apizza", Frank Pepe is as synonymous with New Haven as Yale University. The restaurant may have grown into multiple locations throughout New England, but you can still taste the magic in every bite here-especially on the legendary White Clam Pizza.

Your summer vacation to Rehoboth Beach isn't complete until you've stopped at Nicola's for a seaside pie. They fire 'em up in a classic brick oven and pair their no-frills-yet-fantastic pizzas up with their signature "Nic-o-boli", a decadent take on stromboli.

Bringing Brooklyn brick oven pizza to South Florida, Lucali tops theirs with a range of mouthwatering ingredients like imported Italian artichokes, meatball crumbles and all-beef pepperoni.

This Atlanta-based family of restaurants eschews chasing the latest trends, opting instead to serve up simple, good pizza. Try a cheesy Fellini's Special (pepperoni, Italian sausage, meatballs, mushrooms, onions, green peppers, olives and extra cheese), a Ham & Pineapple or a Spinach & Mushroom.

You don't mind a little island kitsch on the side of your slice, do you? Good, because Big Kahuna's is the place to go on Oahu for excellent pizza like the Kanaka, which features oven-roasted shredded kalua pork married with sticky sweet Hawaiian BBQ sauce and green onions.

If you're craving the flavors of back East while in Boise, then you've got to go to Guido's. They are firing up authentic New York-style pies, strombolis and stuffed sausage rolls, all sure to put a smile on your face.

Yes, it can be a dangerous game even alluding to a "best" pizza place in Illinois, but somebody has to be atop the mountain. Pequod's delicious take on Chicago deep dish is beloved by locals for its showstopping crust and excellent toppings that include melt-in-your-mouth morsels of Italian sausage.

Jackamo's sure knows how to get creative when it comes to pizza and they've become one of Indy's most beloved purveyors of the round stuff. Highlights on the menu include the Creole (cheesy etouffee sauce, cajun sausage, green pepper, tomato, smoked gouda and seafood) and the Lasagne Pizza, which features mozzarella and ricotta cheese, Italian sausage, green onion, garlic and lashings of extra sauce.

Why yes, that is a Crab Rangoon pizza with surimi, green onions and crispy wontons that you see on the menu. It's right next to Bahn Mi Pork pizza and the tiki drinks and while it seems like a mix of tropical drinks and Eastern-inspired pizza would be a tough sell, Fong's pulls it off with flying colors.

It's a little known rule that an afternoon or night out in a college town is only complete after a slice or two of pizza has been eaten, and that's where Papa Keno's in Lawerence comes in. Choose a slice of cheese as big as your face (hey, that's what the menu says) or take home a whole pie like the Shredder (pepperoni, blue cheese, green onion, roma tomato and romano cheese).

It's been a winding road over the decades for Impellizzeri's, but they currently have five locations in the 'Ville, all dishing up their signature pie. What's so special? Two layers of both cheese and toppings on beauties like the Sampler, which features homemade Italian sausage, ham, pepperoni, mushrooms, onions, green peppers, olives and banana peppers.

With so many mouthwatering local specialities, it might be hard to squeeze pizza on to your New Orleans must-eat list, but Reginelli's will reward you if you do. Look no further than the Gumbo pizza, starring Crystal hot sauce-marinated shrimp, Andouille sausage and pickled okra or the Smokin' Chicken (spicy-smoked tomato sauce, chicken, mozzarella, pancetta, and gourmet onion) for an idea of what makes them so special.

Slab specializes in Sicilian-inspired pizza made of Old World style dough and molded by hand into little bricks of cheesy goodness. Highlights of the menu include the Spicy Meat (red pepper sauce, pepperoni, peperoncini, provolone and mozzarella) and a range of thin crust pizzas with toppings like smoked anchovy, artichokes, pickles and Moroccan olives.

Matthew's has been making pies since 1943 and along the way they've become a Baltimore legend. Naturally, there's a crab pizza with crab meat, caramelized onions and Old Bay seasoning but they also shine with their "sauce optional" Anna's Stuffed Pie that comes filled with provolone and topped with your choice of meat (capricolo, proscuittini or salami) and a gooey melted layer of mozzarella.

A landmark in Boston's North End -a neighborhood synonymous with Italian heritage- Galleria Umberto has only gotten better with time. Speaking of time, you'll want to get there early to ensure you get your hands on their scrumptious Sicilian-style pizza and arancini because they often sell out by early afternoon.

Detroit-style pizza is having a moment around the country, but nothing beats the experience of having it in the "D". The Cloverleaf was founded by one of the local variety of pie's most revered icons and serves up decadent squares of cheesy goodness ringed by a golden, crunchy-cheesy crust.

Lola has the art of the modern, eclectic pizzeria down pat. The wood-fired pizzas are served up with a dizzying array of delicious toppings, with some of the finest examples being the Lady Zaza (Italian tomato sauce, kimchi, Korean sausage, serrano peppers, scallions, sesame and soy chili glaze) and the Boise (potato, gruyere cheese, cream, caramelized onions, olive oil and rosemary).

Located in a character-rich brick building in the small town of Sardis, TriBecca is making headlines for their delicious pizzas and dedication to doing things the right way. Look no further than the Magnolia Rose, which features red onion, whole milk mozzarella, Mississippi pecans and two other styles of cheese for an indication of their pie-making skills.

Nearly as synonymous with St. Louis as Budweiser or that big silver arch downtown, Imo's and its signature Provel cheese (a mix of cheddar, provolone and Swiss) is an institution on the east side of the state. Pair it up with a side of toasted ravioli for a true 'Lou dinner.

It's all about the brick ovens at this rockstar on the Missoula restaurant scene. You can expect crispy, tasty crust on all the pies here, a collection that includes the mouthwatering Fennel Marmalade, Bacon and Gouda pizza alongside the Meatball Verde (Montana beef, broccoli rabe, herb-infused mascarpone cheese, mozzarella, garlic oil and housemade cilantro-jalapeno sauce).

Dante doesn't mess around when it comes to producing outstanding pizzas made with local ingredients that offer a "Naples meets Nebraska" experience. Try the Funghi Rosso with wood-roasted mushrooms, garlic, Calabrian chili, rosemary and mozzarella or the artisan meat-tastic Amore Di Carne.

Home to a population that hails from all over the country, it's no surprise that you can locate nearly any style of pizza under the sun in Sin City. You can find Naked City at several spots around the city, with their go-to rockstar being the Guinea Pie with white garlic sauce, spinach, mozzarella, ricotta and mountains of meatballs.

Choose any of Constantly's unique combinations-a list that includes Chicken sriracha and a pizza with taco meat and nacho chips for starters-and have it as either a regular crust pizza, calzone or New York-style pie. While the eccentric concoctions grab the headlines, it's the craftsmanship that will have you coming back for more.

They've been serving up slices by the sea since 1956 and a trip to Manco & Manco is a cherished part of the summer boardwalk experience in Ocean City. Grab a slice or a whole plain pie or dip your toe into the wide range of combinations like the Philly Special (Philly steak, banana peppers, Cheese Whiz and fried onions).

Farina is big on using the freshest ingredients possible and serving them on top of pies made with the utmost respect for authenticity. The Pepe Caldo is a favorite for its combination of broccolini, crushed red chile flakes, ricotta, caciocavallo, mozzarella and hot Italian peppers.

While it's most certainly a risky proposition declaring anyone at the top of the heap in a pizza-centric state like New York, Roberta's does too many things right to ignore. They bring together the best of multiple genres with their stunning wood-fired 'zas, best exemplified in stunners like the Bee Sting (mozzarella, tomato, soppressata, chili, basil and honey) and Night Ripper (fried Japanese eggplant, mozzarella, Parmigiano
basil, pickled peppers, chili and bonito).

Pizza and beer are a match made in heaven and Trophy Brewing deserves a plaque (trophy?) for their prowess in both fields. Pair up a frothy beer with the latest version of their beloved Local Celebrity (mashed potato base, mozzarella, fresh peppers, sweet corn, chicken andouille sausage and roasted tomato) or a pizza full of their unique toppings like lamb sausage, yellow squash and ghost pepper salami.

A beautiful, Neapolitan-inspired restaurant in downtown Bismarck, Fireflour is renowned for their heavenly white pizzas. Stars include the Umbria, made with cream, hand-stretched mozzarella, scallions, red onions, and fennel sausage along with the Uptown (provolone, roasted red peppers, zucchini, red onions, arugula and walnuts).

The specialities at Crust are constantly evolving, but some of the standouts of recent menus include the Spanish Chorizo (fresh garlic, rosemary, red peppers, Spanish chorizo and smoked mozzarella) and a decadent Roasted Eggplant pizza topped with a balsamic reduction.

This pizzeria owns three locations in the state and is most certainly on their way to having an Oklahoma pizza empire. They serve their creative bakes up by the slice and the whole pie, with particularly excellent pizzas being the Figgy Stardust (basil & almond pesto, marinated mozzarella, roasted chicken, baked ham and figs) and Joezilla (barbecue marinara, feta, roasted chicken, red bell, red onion and barbecue sriracha drizzle).

We all know that Portland has been an innovator on the craft beer and dining scene this century, but now it's turning its attention to pizza and Apizza Scholls is one of the leaders. Try a Pig & Pineapple (house-cured and smoked Canadian bacon, red onions and pineapple) or Meatball & Onion to get a sampling of their pizza-making prowess.

You'll have pie on your mind long after you finish up your pizza from this Philadelphia upstart. They are revered for the timeless taste of the Forbes Pie (mozzarella, grana padano, fontina, and smoked pepperoni) and the new school flavor of pizzas like the Felix Hupert which stars gruyere, caramelized onion and thyme.

Fellini has the Providence pizza game locked down with its special blend of cheeses and whole-wheat New York-style crust. They do everything from unique twists like the Sweet Heaven (bacon, ricotta cheese and scallions with a creamy parmesan peppercorn sauce) to classics like the White Pizza and the Garden Vegetable.

They are serving up the best wood-fired, crispy-crust Neapolitan pizzas with a side of "local" flavor at both of their locations in the Palmetto State. Look no further than the Duh (San Marzano sauce, mozzarella, Italian sausage and caramelized onions) to see what happens when simple ingredients are brought together exquisitely.

You might not expect to find a trattoria-style atmosphere in the Black Hills, but Dough Trader knows how to do to the atmosphere right. They ring their pizzas with a sourdough crust and showcase both creative combinations (the Dances with Goats features alfredo sauce, garlic, artichoke hearts, chicken, purple onions, roasted corn and a mix of cheeses) and local ingredients.

Already a local legend in Nashville, Slim & Husky's pairs up truly special artisanal pizza with an equally strong roster of craft beer. Excellent examples of their skill are the Smokin' Herb (white sauce, house cheese blend, spinach, red onions and mushrooms with either smoked salmon or chicken) and the Rony, Roni, Rone!, which features three types of pepperoni.

The "Queen of Pies" has brought authentic NY-style pizza to Texas' hippest city and they've more than earned the Lone Star State crown. Go for an Eggplant Pie or White Clam or just stick to the basics, either way, you're bound to leave Home Slice in post-pizza bliss.

Owning multiple locations in Salt Lake City, the Pie Pizzeria is the king of the hill when it comes to unique pizzas ringed by creatively-designed crusts. Case in point is the Bacon-Berry pie, which is a thin crust pizza brushed with a sweet Strawberry-Balsamic sauce before being topped with roasted chicken, mozzarella, bacon, sweet red onions and feta cheese.

From a simple Burlington storefront, Pizzeria Verita is perfecting the art of Neopolitan-style pizza. Many of their ingredients are sourced from Italy and the restaurant is beloved for their homemade fennel sausage.

Yes, Windy City has brought Chicago-style pizza to Virginia Beach. They do both thin crust and deep dish, with the house special being that a deep dish that features a crust brushed with garlic & oil and generous portions of fresh Italian Sausage & fresh baby spinach.

Delancey does the little things deliciously right way and it shines through on every pizza that hits the table or take out counter. The menu is full of masterpieces, with the Bacon and Onion (tomato sauce, fresh and aged mozzarella cheeses, artisan bacon and onions) and Romana (tomato sauce, anchovies, kalamata olives, garlic, chilli oil and oregano) being two of the standouts.

Lola's is serving up excellent pizza and drinks at their restaurant located in a cozy house in the South Hills of Charleston. Try a Spicy Shrimp & Sausage (seasoned shrimp, ground Italian sausage, oven-roasted tomatoes and goat cheese) or Fig Jam & Rosemary to get a taste for what makes them so special.

Yes, they've got pizza shops in other states, but both locations in the Badger State are solid as a rock. Sample the Macho Nacho (chipotle creme, pepper jack cheese, homemade chorizo, pico de gallo, cheddar, salsa verde and tortilla strips) or their top seller the Mac n' Cheese with creme, mozzarella, macaroni noodles and cheddar to get a feel for their dough flow.

What started as a food truck has blossomed into one of Cheyenne's most popular restaurants. Stop by for fine Neapolitan-inspired pie like the NY Blue (caramelized onions, bacon, mozzarella and blue cheese) and Jalapeno Popper, which stars cream cheese, mozzarella and jalapenos and is finished with a lashing of sweet chilli sauce.