The Best Pizza Place in Every State

Named after the original founder, this family-run hangout in Huntsville still makes all of their dough and sauce fresh on-site. There's a selection of specialty pizzas-like Bacon Buffalo Chicken-but regulars prefer to create their own flavors from the wide variety of toppings.

This place doesn't just serve pies-they're also a lively music venue and veritable beer emporium. The selection of pizzas is large and features some unique combinations; look out for the Call of the Wild-topped with reindeer sausage-or the Spicy Thai Chicken, adorned with bean sprouts and peanut sauce.

Pizzeria Bianco in foodie Phoenix has picked up numerous awards over the years and it's fair to say that they have been one of the driving forces behind the boom of artisanal pizzas. The menu is small but perfectly formed, featuring just a handful of toppings that let the dough and sauce shine.

There are several outposts of this pizzeria dotted around Arkansas, whose thin-crust pies have been the stuff of local legend since the late '70s. They don't scrimp on the toppings here, so be sure to come hungry or you'll be eating leftovers for days.

It isn't often you find a pizzeria that specializes in several different styles of pizza-Detroit, New York, Sicilian, St. Louis and Roman are just a few of the styles represented here-and also manages to execute each and every one of them perfectly. Take a bow, Tony.

If you've never heard of Colorado-style pizza before, you wouldn't be alone. But that's exactly what Beau Jo's is serving up daily-huge three-to-five pound "mountain pies" topped with an overwhelming number of cheeses, meats, vegetables and herbs. The perfect fuel for exploring great Colorado outdoors.

Established in 1925, this is one of the most famous pizza places in Connecticut. Their 'tomato pies' get their distinctive crispy, chewy crust and charred appearance from a coal-fired oven, while their White Clam Pizza is the stuff of seafood dreams.

This no-frills eatery near the sea in summer-heaven Rehoboth Beach has been churning out pizzas from their brick oven since the early '70s and are still beloved by many. They're famous for their 'Nic-o-boli'-an over-stuffed stromboli sandwich-and a selection of fat-free sauces, doughs, rolls and dressings.

The interior of Satchel's in college town Gainesville is as much a work of art as their pizzas. Potted plants, glass mosaics, tiled tables and colorful artworks all add to the eclectic vibe of the place-and that's to say nothing of their of their drool-worthy pizzas and calzones, topped with a selection of omnivore delights.

Fellini's is a state-wide chain whose thick- and thin- crust pizzas have been delighting Georgians for some time now. The White Pizza is as pure as any of its kind can be (simply mozzarella, ricotta, fresh garlic and oregano), but you should opt for the Fellini's Special (pepperoni, mushrooms, Italian sausage, meatballs, peppers and onions) if your appetite is large.

Don't let the tiki vibe of Big Kahuna's deter you-there are some seriously decadent pies being produced in this Hawaiin kitchen. They specialize in deep-pan, crispy crust pizzas and for those that are really hungry, there's the Sumo Special, topped with no less than ten different meats and veggies.

The menu is small and the atmosphere is casual at Guido's in up-and-coming Boise because they like to focus solely on one thing: New York-style pizza. You certainly won't be disappointed by the size of their slices (foldable, if that's your thing), or the gooeyness of their thin-crust pizzas.

Deep pan or thin crust; whatever your pizza proclivities, you'll find a quality version of it at Quatro's. Their toppings run the gamut from regular cheese and tomato through to the slightly more adventurous Taco PIzza (topped with taco sauce, spicy beef and lettuce). They also serve subs, sandwiches and pasta.

These guys love to push boundaries when it comes to the toppings on their pizzas. Their thin-crust delights include The Bollywood (spicy masala sauce, peppers, chicken, green onion, garlic, goat cheese and toasted coconut) and the Creole (cheesy etouffee sauce, cajun sausage, green pepper, tomato, crawfish or shrimp and cajun spice). Truly a must-eat in always-fun Indianapolis.

"A tiki bar mixed with a pizza joint?!" I hear you cry. But fear not, for the pizzas at Fong's are so beloved by Hawkeye State foodies that they now have three different locations across Iowa. It's true that they serve fruity Polynesian libations, but they also cook up some fantastic Asian-fusion pizzas that shouldn't really work but do (like the Crab Rangoon with surimi, green onions and crispy wontons).

You definitely won't leave Papa Keno's hungry; both their slices and their full pizzas are famously humongous (they even slice up the slices for easier eating-yes, they're that big). Toppings range from classic to premium and the atmosphere of this college town favorite is that of upbeat old-school pizza parlor.

On the face of it, one might not think Miguels would be producing best-in-state pizzas. They're a rock climbing shop and campground with a small pizza counter and cafe attached, but the pies that come out of the kitchen have become legendary. Choose from over 50 different toppings to adorn your thin crust delight.

Reginelli's is not your typical American-Italian eatery. For a start, they hand-toss all of their pizzas to order and, this being unique-food heaven Louisiana, they also have a range of customizable toppings that you won't find anywhere else-such as the Gumbo pizza featuring Crystal-marinated shrimp, Andouille sausage and pickled okra.

If you're a fan of thick-crust pie, then look no further than Slab. This pizza place in happening Portland pays homage to traditional Sicilian-style pizzas, topping a homemade puffy dough base with fresh tomato sauce and a unique combination of tasty toppings. Pizzas are served by the hand slab, half slab and full slab, depending on the depth of your appetite and wallet.

Not much has changed in terms of the decor or the food at Matthew's since its inception in the 1940s, and that's exactly why it's on this list. The old adage of "if it ain't broke" holds true here, where the thin-crust pies they churn out are just as delicious as they were back in the day. If you're feeling adventurous, go for the "couldn't be more Maryland if you tried" Crab Pie, with crab meat, caramelized onions and Old Bay seasoning.

This family-run pizzeria in Springfield serves up thin-crust, hearth-baked pies made to a closely-guarded secret recipe that's been in place for the last 50 years. Customize your own, or opt for a house special like the Primavera, topped with broccoli, eggplant, black olives, ricotta, herbs and marinara sauce.

"Hometown Handmade Gourmet" is the tagline for B.C., a chain of pizza joints operating across the great state of Michigan. They were founded by two brothers, whose mission it was to use fresh ingredients and a secret-recipe sauce that would see customers return time-and-again. Choose from the filled crust, flavored crust or Keystone crust-crust on both the top and the bottom. (Minds blown).

This place in hip Minneapolis modern pizza at its finest. It's got a light, airy dining room, an extensive international wine list and a selection of ambitious-and delicious-wood-fired pizzas. Don't leave without trying the Lady Zaza; red sauce, homemade kimchi, Korean sausage, serrano peppers, scallions, sesame and soy chili glaze.

Cool interiors, cool pizzas, cool beers and cool backstory-Lost Pizza Company has it all. Its name has spread a little further across the country from its roots at the original restaurant in Indianola, but locals will always consider it to be Mississippi's finest. Thin crusts and fresh ingredients make the pizzas here the stuff of dreams.

Ask any St. Louis local what food they miss most when they're out of town and nine times out of ten, they'll say Imo's Pizza. It is so synonymous with the city that they even use a St. Louis-specific cheese-the infamous Provel that sticks to the roof of your mouth-and their super thin crusts with edge-to-edge toppings cannot be replicated.

A huge brick oven dominates the kitchen space at Biga Pizza, declaring their intentions from the start; that they focus on delicious, crispy crust pizzas made with seasonal local ingredients. With specials like the Fennel Marmalade, Bacon and Gouda pizza dominating the menu, you'll definitely want to skip the cheese & tomato. Yep, you're definitely going to want to make Missoula one of your Yellowstone side-trips.

Boasting two restaurants in ultra-cool Omaha, Dante is serious about producing seasonal Neapolitan-style pizza that combines traditional Italian ingredients with local produce. Just reading their menu is guaranteed to have your mouth watering, with delights like the Giacomo (smoked cheese, salami, Calabrian chili and mint) taking center stage.

Pizza Rock is about as brash and bold as you would expect from a Downtown Las Vegas location and it serves up at least six different styles of pizza (New York, Chicago thin crust, Neapolitan, Roman and more). Their numerous styles and toppings may seem overwhelming at first, but they consistently deliver delicious, fresh pizza that just can't be beaten.

This family-run pizza joint in has been firing up homemade dough crusts for almost thirty years and is getting better with age. You can get any specialty pizza served as either a regular crust, New York style or calzone, which means it'll take you a lifetime to order every single variation off the menu. You won't find a better pitstop on a New Hampshire leaf-peeping trip.

Manco & Manco is almost as much of an institution in Ocean City as the boardwalk itself, having served up hot slices of pie to hungry customers since the '50s. The menu is no-frills, with all the classic toppings you would expect and a side of beach views that only add to the allure.

"Fresh", "organic", "handmade" and "gourmet" are all words that could be used to describe the offerings at Farina. in the heart of Albuquerque. Their specials change weekly, but some of the staples include the Bianca (three different types of cheese, truffle oil, sage and artichoke hearts) and the Formaggio di Capra (goat cheese with leeks, scallion, pancetta).

Let's address the elephant in the room: pizza in New York is a very contentious issue. But there are a handful of standout pizza joints that deserve praise and one of those is Roberta's in Brooklyn. There are communal tables, mismatched furniture and wood-fired pizzas with cute catchy names (like the Lil Stinker and the Speckenwolf). Ingredients are top-notch and the atmosphere is convivial; what's not to like?

There's no better combination than pizza and beer and at Trophy Brewing and Pizza in Raleigh, they're knocking both out of the park. Pies are freshly baked daily with an exciting array of toppings available. Try the Local Celebrity (poblano cream, chipotle chicken sausage, corn salsa, queso fresco and fontina). Just another feather in the cap of this cool city.

Fireflour is almost Scandinavian in its minimalism and that's because they like to focus on one thing: pizza (as the huge wood-burning oven in the middle of the kitchen will attest). The pizzas are Neapolitan in style and are separated into two sections: red or white. Just another reason to visit underrated North Dakota.

Hounddog's likes to have fun with their pizza; whether that's in the toppings that they serve (Bacon Cheeseburger pizza topped with French fries, for example) or in the lively atmosphere of the restaurant itself. But they are serious about a quality end-product and that's what keeps locals coming back time and again. Hit up Hound Dogs after celebrating Oktoberfest in the German Village.

They don't scrimp on the toppings at Empire Slice House in OKC, whose range of specialty pizzas are almost as enticing as their humorous names (like the Ghostface Killah-ghost chili marinara, pepperoni, poblano and BBQ chips). Go for half-and-half if you're struggling to decide. There's one lunch stop on your Route 66 road trip sorted.

Apizza Scholls is exactly the type of pizza place we all want to experience but can rarely find. The atmosphere is intimate and not in the least bit stuffy, they have a varied beer selection and, most importantly, their crispy-yet-gooey pies are divine. Be forewarned that they are purists, though' there's only one size of pizza and number of toppings are limited to maintain quality.

This cozy trattoria prides themselves on their wood-fired pizzas, all adorned with a host of traditional Italian-style toppings. In addition to the regular pies, you can also feast on fresh strombolis, calzones and even stuffed pizzas. You may even spot a few of their pizzas at a Penn State tailgate.

This award-winning pizzeria has been around since the late '80s, serving up a tasty version of New York-style thin-crust pizzas to hungry Providence locals ever since. The dining room is intimate, the BYOB license gives you the ultimate flexibility in libation accompaniments and the toppings range from modern to classical.

Not one but two huge wood-fired brick ovens adorn the kitchens of Local Pie Bluffton, where they whip up crispy-crust Neapolitan-style pizzas seven days a week. For an example of what they do best, look no further than the D'artagnan, with mozzarella, duck confit, herbed goat cheese, arugula, onions, tomatoes and smoked mushrooms.

With its rustic trattoria vibe and homemade sourdough crusts, Dough Trader is the ultimate Italian dining experience in Spearfish in the Black Hills. But don't let its historic exterior fool you-the pizzas here are exciting and original, featuring the best local ingredients.

Slim & Husky's have certainly made a name for themselves in the short time that they've been open and when you look at the toppings on their artisan pizzas, it's no surprise why. For something truly original, build your own pie and pair it with one of their local beers or homemade frozen drinks. Yes, you're Nashville must-do list just got a little longer.

Home Slice serves up Big Apple flavor with Austin attitude. Order a single slice-or a whole pie-from the walk-up counter and then enjoy it on the roomy back patio.

Descend the stairs into The Pie Pizzeria's dimly-lit, graffiti-filled restaurant and you may feel as though you've entered a different world-one where specialty pizzas tickle the taste buds, all baked on a range of thin, thick and twisted doughs.

Despite its fairly humble exterior, Pizzeria Verita is dishing up some serious Neapolitan-style pizza in lakeside Burlington. Their toppings are enticing, with many either made fresh in-house (like their fennel sausage and Fior de Latte) or imported from Italy. The accompanying drinks menu is also impressive.

Don't let their humble strip mall location fool you, Windy City is serving up such authentic Chicago-style pies with expert craftsmanship in the summer vacationland of Virginia Beach. Choose from thick crust, thin crust or deep pan-whichever you choose, you won't be disappointed.

With a minimalistic interior, Delancey allows you to fully focus on what they do best: producing top-notch wood-fired pizza. The menu is small and dedicated to fairly traditional Italian flavor combinations, while the wine list covers some of the best varieties from across Western Europe.

Stepping into Lola's feels like stepping into a friend's house; albeit a friend who can make delicious homemade pizzas. They serve all of the usual suspects (margarita, pepperoni), but their specialty pies, like the Fig Jam and Rosemary, are definitely worth a look, too.

This Madison outpost of the Wisconsin-born chain is a sure local favorite, dishing out pizza by the slice or whole pie. They feature different specialties every month, but you have to try at least one of their eclectic signatures, such as the Macadilla Killa with spicy chicken, mac n' cheese and a tortilla top.

Bella Fuoco evolved from a food truck to a standalone restaurant and it's clear to see why they've had such success. They use fresh ingredients to top their Neapolitan-style pizzas, allowing you to choose from one of their delicious flavor combinations or to create your own pie or stuffed calzone.