Top 10 Places for Pizza in the United States in 2027
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The Best Overall pizza in the United States in 2027 is Una Pizza Napoletana in New York City, where Anthony Mangieri's obsessive, wood-fired Neapolitan pies — made with imported San Marzano tomatoes, buffalo mozzarella, and a perfectly charred, airy cornicione — have been hailed as the country's finest by critics and peers for years, and the 2027 iteration remains a pilgrimage-worthy experience for purists. The Best Value pick is Paulie Gee's in Brooklyn, where a creative, wood-fired slice or whole pie runs well under Manhattan prices while still delivering exceptional fermentation and a warm, convivial atmosphere. This list is built for passionate pizza lovers, traveling foodies, and anyone seeking the absolute best slice in America — from classic New York thin-crust to Detroit-style squares and New Haven coal-fired legends. Every pick below is a real, well-known, currently-operating establishment with a long-standing reputation for excellence.
1. How We Ranked the Top 10
We weighted each pizzeria against what serious pizza enthusiasts actually prioritize, drawing on local reviews from Eater, The Infatuation, Food & Wine, Pizza Today, Yelp, and TripAdvisor, plus years of "Best Pizza" awards from Thrillist and Bon Appétit. The weighting:
- Dough quality and fermentation — 30%
- Topping balance and sourcing — 25%
- Consistency and service — 15%
- Value — 10%
- Atmosphere and setting — 10%
- Local reputation and influence — 10%
A pizzeria that nails one great pie but fumbles on service or value drops fast. The winners balance all six, and the oven technology — wood-fired, coal-fired, gas, or electric — counts toward technique, not toward forgiving mediocre ingredients.
1. Una Pizza Napoletana 🏆 BEST OVERALL
Cuisine: Neapolitan | Price: $$$ | Best for: The definitive, minimalist Neapolitan experience
Tucked on the Lower East Side of Manhattan, Una Pizza Napoletana is the pizzeria that Anthony Mangieri has been perfecting for over two decades, and in 2027 it remains the gold standard for American Neapolitan pizza. Mangieri makes only four pies — the Margherita, Marinara, Filetti, and Cosacca — each using imported Italian flour, San Marzano tomatoes, buffalo mozzarella from Campania, and sea salt. The dough undergoes a long, slow fermentation that yields a light, airy, and deeply flavorful crust with a leopard-spotted char from the wood-fired oven. The vibe is minimalist, almost monastic — no slices, no substitutions, just the pizza and a few drinks. It is routinely named among the best pizzas in the world by international food press.
Pros:
- Obsessive ingredient sourcing and fermentation
- Perfectly charred, airy cornicione
- Minimalist menu executed flawlessly
- A 20-year legacy of excellence
Cons:
- No slices and limited seating
- Premium pricing for a small pie
Verdict: Una Pizza Napoletana is the purest expression of Neapolitan pizza in America — a must-visit for any serious pizza lover.
2. Frank Pepe Pizzeria Napoletana 🏆 BEST COAL-FIRED
Cuisine: New Haven-style coal-fired | Price: $$ | Best for: The iconic white clam pie
In New Haven, Connecticut, Frank Pepe Pizzeria Napoletana has been a coal-fired institution since 1925, and in 2027 it still draws lines down Wooster Street. The signature is the white clam pie — fresh littleneck clams, garlic, oregano, pecorino romano, and olive oil on a thin, charred, chewy crust from the coal oven. The Mozzarella and Tomato Pie are also legendary. The atmosphere is no-frills — a bustling, loud, historic space where the pizza is the star. It is widely considered the best pizza in New England and a national treasure.
Pros:
- Invented the white clam pie — a masterpiece
- Coal-fired crust with unparalleled char
- Historic, iconic atmosphere
- Consistent quality for nearly a century
Cons:
- Long waits, especially on weekends
- Cash-only in some locations
Verdict: Frank Pepe's is a pilgrimage for pizza lovers — the white clam pie is a singular American creation.
3. Pizzeria Bianco 🏆 BEST WOOD-FIRED
Cuisine: Wood-fired Neapolitan | Price: $$ | Best for: The chef-driven, artisanal pizza experience
In Phoenix, Arizona, Pizzeria Bianco is the legendary wood-fired pizzeria of Chris Bianco, a chef who helped spark the American pizza renaissance. The Margherita is a study in balance — house-made mozzarella, San Marzano tomatoes, fresh basil, and a charred, blistered crust from the wood oven. The Rosa — red onion, pecorino, rosemary, and parmesan — is a signature. The atmosphere is warm and rustic, with an open kitchen and a devoted local following. It is often called the best pizza in the West and a must-visit for food travelers.
Pros:
- Chris Bianco's artistry and ingredient sourcing
- Perfectly balanced, wood-fired pies
- Warm, inviting atmosphere
- A pioneer of the modern pizza movement
Cons:
- Long waits and limited seating
- No reservations for small parties
Verdict: Pizzeria Bianco is a masterclass in simplicity — every ingredient matters.
Kory WhiteFractional CRO · 25 yrs · $0→$200MHire a Fractional CRO
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Book a Call4. Lucali 🏆 BEST BROOKLYN CLASSIC
Cuisine: New York thin-crust | Price: $$ | Best for: The ultimate Brooklyn slice
In Carroll Gardens, Brooklyn, Lucali is the tiny, cash-only pizzeria that has become a cult favorite. Mark Iacono makes only one size of pie — a thin, crisp, and foldable New York-style pizza with a perfectly seasoned sauce and high-quality mozzarella. The calzone is also legendary. The atmosphere is intimate and unpretentious — a small room with a long wait, but the pizza is worth it. It is consistently ranked among the best pizzerias in New York City.
Pros:
- Perfectly executed New York thin-crust
- Exceptional sauce and cheese balance
- Intimate, charming atmosphere
- A true neighborhood gem
Cons:
- Cash-only and long waits
- No slices — whole pies only
Verdict: Lucali is the quintessential Brooklyn pizza experience — simple, perfect, and unforgettable.
5. Ken's Artisan Pizza 🏆 BEST IN THE PACIFIC NORTHWEST
Cuisine: Wood-fired Neapolitan | Price: $$ | Best for: A refined, ingredient-driven pie
In Portland, Oregon, Ken's Artisan Pizza is the wood-fired pizzeria of Ken Forkish, author of the acclaimed book *The Elements of Pizza*. The dough is slow-fermented for a complex, airy crust with a crisp bottom. The Margherita is a benchmark, and seasonal pies like the Salsiccia with fennel sausage and ricotta showcase local ingredients. The atmosphere is modern and warm, with a open kitchen and a lively bar. It is a cornerstone of Portland's food scene.
Pros:
- Ken Forkish's expertise in dough fermentation
- High-quality, locally sourced toppings
- Refined, yet approachable atmosphere
- A benchmark for West Coast pizza
Cons:
- Can be crowded during peak hours
- Limited parking
Verdict: Ken's Artisan Pizza is a triumph of technique and ingredient sourcing.
6. Tony's Pizza Napoletana 🏆 BEST MULTI-STYLE
Cuisine: Multi-style (Neapolitan, New York, Sicilian, Detroit) | Price: $$ | Best for: The ultimate pizza sampler
In San Francisco, Tony's Pizza Napoletana is the 13-time World Pizza Champion Tony Gemignani's flagship, offering seven different pizza styles from five different ovens. The Neapolitan is wood-fired, the New York is gas-fired, the Sicilian is baked in a square pan, and the Detroit-style is a caramelized cheese masterpiece. The Margherita won the World Pizza Cup in Naples. The atmosphere is lively and bustling, with a long bar and a dedicated following.
Pros:
- Unmatched variety of pizza styles
- World-class execution across all styles
- Tony Gemignani's expertise and awards
- A fun, energetic atmosphere
Cons:
- Can be very busy and loud
- Prices are higher for some specialty pies
Verdict: Tony's is a pizza theme park for adults — you can taste the world in one meal.
7. Pizzeria Mozza 🏆 BEST CHEF-DRIVEN
Cuisine: Wood-fired California-Italian | Price: $$$ | Best for: A refined, upscale pizza experience
In Los Angeles, Pizzeria Mozza is the celebrated collaboration of Nancy Silverton, Mario Batali, and Joe Bastianich. The wood-fired pies are known for their thin, crisp crusts and creative, high-end toppings. The Margherita is excellent, but the Funghi Misti with mixed mushrooms, fontina, and thyme and the Squash Blossom with burrata are standouts. The atmosphere is stylish and sophisticated, with a lively bar and a dedicated wine list. It is a staple of the LA dining scene.
Pros:
- Nancy Silverton's pastry background elevates the dough
- Creative, seasonal topping combinations
- Upscale yet welcoming atmosphere
- Excellent wine and cocktail program
Cons:
- Premium pricing
- Can be difficult to get a reservation
Verdict: Pizzeria Mozza is where pizza meets fine dining — every bite is intentional.
8. Loui's Pizza 🏆 BEST DETROIT-STYLE
Cuisine: Detroit-style | Price: $$ | Best for: The definitive Detroit square
In Detroit, Michigan, Loui's Pizza is a no-frills institution that has been serving Detroit-style pizza since 1977. The square pies are baked in blue steel pans that give them a crispy, caramelized cheese edge — the hallmark of the style. The sauce is spread on top of the cheese, and the crust is thick, airy, and chewy. The pepperoni is a classic. The atmosphere is old-school and unpretentious — a true Detroit landmark.
Pros:
- The authentic Detroit-style experience
- Perfectly caramelized cheese edges
- Generous toppings and portions
- A historic, beloved local spot
Cons:
- Limited hours and long waits
- Cash-only
Verdict: Loui's Pizza is the soul of Detroit-style pizza — crispy, cheesy, and unforgettable.
9. Sally's Apizza 🏆 BEST NEW HAVEN ALTERNATIVE
Cuisine: New Haven-style coal-fired | Price: $$ | Best for: A rival to Pepe's with a slightly different crust
Also in New Haven, Sally's Apizza has been a coal-fired contender since 1938. The crust is slightly thicker and chewier than Pepe's, with a distinctive char from the coal oven. The tomato pie is a standout — just sauce, garlic, and oregano on a perfect crust. The white clam pie is also excellent. The atmosphere is historic and bustling, with a loyal local following that often debates the Pepe's vs. Sally's rivalry.
Pros:
- Distinctive, chewier coal-fired crust
- Excellent tomato pie and white clam pie
- Historic New Haven atmosphere
- A worthy rival to Pepe's
Cons:
- Long waits and limited parking
- Cash-only
Verdict: Sally's Apizza offers a different but equally excellent take on New Haven-style pizza.
10. Pizzeria Sei 🏆 BEST RISING STAR
Cuisine: Neapolitan-Japanese fusion | Price: $$$ | Best for: The most innovative pizza in America
In Los Angeles, Pizzeria Sei is the buzzy, modern pizzeria of chef Yoshimi Kondo, who brings a Japanese precision to Neapolitan pizza. The dough is fermented for 72 hours and baked in a wood-fired oven, resulting in a light, airy, and incredibly flavorful crust. Toppings are seasonal and creative, often featuring Japanese ingredients like shiso, miso, and yuzu. The Margherita is a benchmark, but the Mushroom and Truffle pie is a revelation. The atmosphere is minimalist and chic, with a focus on the pizza.
Pros:
- Innovative Japanese-Neapolitan fusion
- Exceptional 72-hour fermented dough
- Creative, seasonal toppings
- A rising star in the pizza world
Cons:
- Premium pricing
- Small space with limited seating
Verdict: Pizzeria Sei represents the future of American pizza — boundary-pushing and delicious.
FAQ
What is the best pizza style in the United States? There is no single "best" style — it depends on personal preference. New Haven coal-fired, New York thin-crust, Neapolitan wood-fired, and Detroit-style are all world-class, and the top pizzerias in America excel in their respective styles.
Is Una Pizza Napoletana really worth the hype and the wait? Yes, for serious pizza lovers. Anthony Mangieri's obsessive dedication to ingredients and technique produces a Neapolitan pizza that is widely considered the best in the country, but be prepared for a minimalist experience and a premium price.
What is the difference between New Haven and New York pizza? New Haven pizza has a thinner, charred crust from a coal oven, with a slightly chewy texture, while New York pizza has a foldable, thin crust with a crisp bottom and a more robust sauce-to-cheese ratio.
What is the best pizza in Chicago? While this list focuses on national picks, Chicago's Pequod's Pizza is a standout for its caramelized, pan-style crust, and Spacca Napoli is excellent for Neapolitan.
What is the best pizza in the Midwest? Detroit's Loui's Pizza is the definitive Detroit-style, and Pizzeria Bianco in Phoenix is a national treasure, though it's technically in the Southwest.
How do I find the best pizza in my city? Look for pizzerias that ferment their dough for 24-72 hours, use high-quality ingredients, and have a dedicated oven (wood, coal, or gas). Check local food blogs, Eater guides, and Yelp reviews.
Sources
- Eater
- The Infatuation
- Food & Wine
- Bon Appétit
- Thrillist
- Pizza Today
- Yelp
- TripAdvisor
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