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17 Best Pizza Chains Around the World

17 Best Pizza Chains Around the World


If you’re hankering for a pie abroad, hit up these trusted chains

With interesting toppings and style, pizza looks different across the pond.

The origin of pizza is fairly humble. As a peasant street food, pizza climbed from a low class cheap meal to an art form that is strived for and perfected by pizza shops across the country. In America, we know our pizza. We have concrete opinions on what makes or breaks a great pie. Whether you are walking to the mom and pop parlor down the block, or ordering from one of your favorite trusted chains, you know exactly where to go and what to order. But if you’re traveling abroad and hankering for a slice, decision making can get tricky.

Click here for the 17 Best Pizza Chains Around the World (Slideshow)

The glory of international travel is pushing yourself and your taste buds outside of your comfort zone. But often times, foreign countries get a bad rap for pizza ― and deservedly so. Years ago, chains were guilty of spreading ketchup on their pies rather than marinara sauce, and other heinous crimes. While American brands like Domino’s and Pizza Hut have gone global, there are a surprising amount of decent pizza chains that sprouted up over the years. So if you’re looking to fill your pizza craving while still venturing safely outside your comfort zone, you may want to consider some native pizza chains.

We looked at popular user travel blogs, with high user ratings to compile our list of pizza chains you’ll be hard pressed to find on American soil.While most of these locations do have familiar slices like pepperoni, they are guilty of having a few exotic pies that would at least intrigue any pizza lover. Considering their crazy toppings and overall appeal in combination with their social fan base, we narrowed down some of the best spots you can get a classic (or at least interesting) slice.


12 Best And 12 Worst Pizza Toppings Ever

I have a friend who says, "There's no such thing as bad pizza." He's wrong. I can think of 12 reasons pizza can be awful. But what's the use in being so negative? Pizza is amazing, and outside of the air conditioner, perhaps the greatest invention of all time. In an effort to make this fair, these toppings are considered as single topping orders. In other words, would you go to a pizza parlor and order a pizza with one of these topping, all by their lonesome? Some of these you might — but some you really shouldn't.

If your favorite's on the naughty list, don't fret! Someone liked The Emoji Movie too, so wear your pizza pride as a badge of honor.


17 Frozen Pizzas That Taste Better Than Delivery, Ranked

We know frozen pizzas aren't usually what you think of when you picture yourself biting into a hot, delicious slice, but there are times when you can't wait on delivery , and frozen will have to do. Plus, frozen pizza has really evolved, and (gasp!) some of them really ARE as good as delivery!

A team of taste-testers sampled every kind of frozen pizza sold at major grocery stores, rating them on a scale of one (is this even pizza?) to five (is this delivery?), so you don't have to waste your money on the cardboard stuff.

We had high hopes for this one when one of our taste-testers raved about how he would eat it almost daily as a child. But as soon as we bit into the pizza we realized this number was better left for kids. To say that the party pizza was lackluster would be an understatement&mdashthe unmelted cheese, lackluster crust, and weirdly chunky pepperoni made us put this one in last place.

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Whole Foods is a pro at healthy food but pizza is not always their strong suit. Though no tasters completely hated the pizza, it didn't go beyond decent. The biggest complaint was that it didn't "have a lot of flavor, but quite a bit of grease"&mdashdefinitely not something you'd expect from the chain.

A cheese pizza is all about that, well, cheese! But in the words of one of our testers, "without as much going on, the cheese needs to deliver. This cheese does not."

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Like its pepperoni counterpart, this Whole Foods supreme was not a stunner. According to one taster, the toppings were nice and fresh, but the pie as a whole needed more flavor. "It's nothing to write home about," another said. It's OK though, 'cause Whole Foods has SO many other delicious things!

Like most other cheese-only pizzas this one isn't exactly a star. As one tester put it, "the cheese was tasty, but the rest is meh."

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According to one taster, this pizza may have been "too thin to leave an impression." If you're into a super crispy crust, this is the pizza for you, but bear in mind that given the fragile dough, the sauce, cheese, and pepperoni will be lacking.

This BBQ pizza is mostly on-point. Though some tasters described the dough as slightly chewy, which we can all agree is not optimal in pizza, the sauce &mdash AKA the main attraction &mdash did not miss. A tangy sauce with a slight kick gives this pizza the edge to take it from the freezer to near-delivery status.

"This pizza is not the most exciting, but also not threatening," one taster said. The cheese is light, the mushrooms actually taste roasted, and the spinach is a welcome touch of green. It's not extraordinary, but it's definitely good, and probably a great option for a vegetarian pizza lover.

Based on initial taster comments, this frozen pizza was a little divisive. Some testers loved the pepperoni, while others felt it tasted like it had been pulled straight out of the freezer. But like a fine wine, it got better with age (and by that we mean the passing minutes between bites, not actual years), and in the end, our tasters enjoyed it.

BUY N OW $5, DiGiorno Original Rising Crust Pepperoni Pizza, walmart.com

This pepperoni number was alright, but again, nothing too special. The one complaint that tasters had was that the crust was slightly too thick and you really had to bite down on it. Other than that, this is a traditional pepperoni pie.

The veggies and toppings taste super fresh for a frozen pizza and the pie has a little spicy somethin'-somethin' for those craving an extra kick. However, t he cheese seems almost non-existent, and a razor-thin crust means you're likely to have crumbled pizza on your plate instead of a slice in your hand.

This supreme may have gotten a little too ambitious. This pie had a lot going on and although all the ingredients were fresh and flavorful, they overwhelmed the pizza. The sauce was top-notch, but the cheese got lost in it (and all the veggies and meats).

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As one taster said, "I had low expectations for this, but I actually can't stop eating it ." Let's be real: Tony's may not be your idea of a gourmet pizza, but there's just something about it that won't let you stop munching on it until there's nothing left. Let's not question it.

CPK came through with this BBQ-inspired pie. The chicken is actually juicy and the sauce is not too overwhelming, making this really enjoyable. The only caveat is that with such an extremely thin crust this number resembles a flatbread more than a pizza, so if you're craving something on the doughier side, you may want to try something else.


Frequently Asked Questions About Places In The World To Have The Best Pizza

Which is the best place to get pizza?

Some of the best places in the world to have the best pizzas are Juliana’s Pizza in New York, Joey’s House of Pizza (Tennessee), and Duetto Pizza and Gelato (Florida) among others.

What city has the best pizza in the world?

New York has been declared to have the best pizza not only in America but also in the world.

What Italian city has the best pizza?

If you are in Italy then you must try the original and the famous Neapolitan pizza. The best place to savor it is in Naples.

What city has the best pizza in America?

New York, Chicago, Orlando, San Francisco, Washington, Las Vegas, and San Diego are some of the main cities where one can have the best pizza in America.

How big is the biggest pizza in the world?

The biggest pizza in the world has been noted to be 122 feet long, 8 inches in diameter, and weighed 26,883 pounds.

What pizza place makes the most money?

Pizza Hut and Domino’s have been recorded to earn the most money in any city in the world. Both the pizza companies have a turnover of billions of dollars.

Which state consumes the most pizza?

West Virginia has been recorded to consume the most pizza. It has around 1,553 pizza establishments. It is followed by Delaware, New Jersey, Ohio, and Nevada.

Which is the pizza capital of the world?

Old Forge in Pennsylvania is popular as the pizza capital of the world where one can see lines outside of pizza outlets. It is world-renowned for having the best pizza outlets that serve the most scrumptious of pizzas.

People Also Read:

A writer by choice, a photographer by passion, a seasonal sailor preferably monsoons and a pilot when the wind is just right! When not in the city, I’m often found chasing sunrises in the mountains or sunsets at the beaches!


National pizza chains ranked worst to best

Everyone knows that pizza is the most popular food on Super Bowl Sunday.

This year will be no exception.

In fact, national pizza chains such as Pizza Hut will sell more than 2 million pizzas, and Domino's claims to sell more than 12 million slices, according to national statistics.

Julie Hoogland | [email protected]

Our Michigan's Best Team (that's us, Amy Sherman and John Gonzalez) sat down on Wednesday, Jan. 31, 2018, to sample pizzas from 13 chains available to us in the Grand Rapids area.

We sampled the Top 5 National chains, in order of gross sales, according to pizzatoday.com.

Pizza Hut (Ranked No. 1 in gross sales), Domino's (No. 2), Papa John's (No. 3), Little Caesars (No. 4) and Papa Murphy's (No. 5).

Along with those Top 5, we tried a few other national chains available in West Michigan.

The other contenders: Hungry Howie's (Ranked No. 12 nationally n gross sales), Jet's (No. 13), Old Chicago Pizza (No. 14), Pieology (No. 28), Cottage Inn (No. 55), BC Pizza (No. 99), as well as Fazoli's and Mancino's.

John Gonzalez | [email protected]

We ordered all pepperoni pizzas. We ordered smalls, in most cases. We looked at appearance, quality of crust, pepperoni, cheese and overall taste. Several of the pizzas were still warm, but we accounted for the fact that most of them had cooled considerably while being transported to our special test kitchen, which was actually a table in our office that could handle all of our pizza boxes.

(In this photo our assistants help us organize the pizzas. Thanks to Julie Hoogland and Jessica Shepherd for the assist.)


The 50 Best Pizzas in the World

Wondering exactly where is the world’s best pizza? After rating pies in Australia, Europe, America, Canada and dozens of other countries and cities around the globe, we’ve compiled the official list of the best pizza in the world.

While there are many things around the world that we could argue about, there is one thing that the vast majority of the world agree on: that without a doubt is pizza, one of the world’s tastiest dishes. We’ve updated our annual list for 2020, keeping in mind places open for takeout as well as dine-in.

Following up on our 2019 ranking, we’ve further scoured the globe and listened to our audience to craft the brand new list of the Best Pizzas in the World in 2020.

The World’s Best Pizza: 2020

Here’s a snapshot of where you’ll find the best pizzas in the world read on for the Top 10…

  • L’Antica Pizzeria da Michele, Naples
  • The Good Son, . Toronto
  • Bæst, Copenhagen
  • Pizza Fabbrica, Singapore
  • PI, Dublin
  • Animaletto Pizza Bar, Bucharest
  • Pizza e Mozzarella Bar, Adelaide

All you need to do now is grab a mate and start working your way through the list, one delicious mouth-watering pizza at a time… What better excuse than that to visit some of the best pizza cities in the world? All you can eat pizza anyone?

Where to find the best pizza in the world?

50th. Lilla Napoli has the Best Pizza in Falkenberg, Sweden

Currently open for: Dine-in· Takeaway

This small, quirky restaurant with a a cute terrace is a surprising yet wonderful place to eat pizza and have a glass of red wine. The key here is that the standard never dips every single pizza is as wonderfully glorious as the last.

Check here for the full of of The 7 Best Pizzas In Stockholm

49th. Figidini has the Best Pizza in Rhode Island, USA

Currently open for: Dine-in· Takeaway

Figidini offers authentic Neapolitian pizza. The stylish restaurant is owned by chef Frankie Cecchinelli, who grew up making Italian pizzas in his family restaurants, and his wife Kara. The wood fired oven and wood fire grill are in pride of place in the open kitchen, so you can watch all the action.

48th. Mother has the Best Pizza in Copenhagen, Denmark

Currently open for: Dine-in· Takeaway

Their pizza is “a thin base with a puffed-up pillowy edge, blistered from the intense heat of the wood-fired oven. The centre remains a little soft. The Neapolitan way of eating a slice into fold or roll it”. For an added bonus try their vegetable antipasti to start, you won’t regret it.

47th. Motorino has the Best Pizza in Hong Kong

This stylish pizzeria with two HK locations does perfectly thin and crispy pizzas, with a range of gourmet toppings. Controversial, but the Brussel Sprout pizza is a must-try: Fior Di Latte, Brussels Sprouts, Pancetta, Garlic and Pecorino.

46th. Paesano Pizza has the Best Pizza in Glasgow, Scotland

Cooked in artisan built wood fired ovens brought over from Naples, their Pizzaiolos take pride in making all pies to pizza Napoletana standard. Their pizza dough is a hybrid yeast and sourdough, proofed for over 48 hours which tastes absolutely fantastic.

45th. Burrata Restaurant has the Best Pizza in Cape Town, South Africa

Burrata’s attention to detail is also the focal point of the restaurant. The pizza oven was hand built by a third-generation family-owned business in Naples. This oven is able to reach higher temperatures than the average pizza oven, which means every pizza turned out by Burrata unbelievably tasty. Probably the most authentic Italian style pizza in the country.

44th. Proof Pizza + Wine has the Best Pizza in Kuala Lumpar, Malaysia

Proper wood fired pizza with the oven bringing vibrancy and a wonderful smell to the whole room as soon as you walk in the door. Take into account their a great wine list and this is the sort of place that you’ll never want to leave.

43rd. Pizzium Via Procaccini has the Best Pizza in Milan, Italy

A multi-award winning spot that’s always in the news as being one of the very best pizza spots, not just in Milan but in the entire country. It’s always busy so get in early to secure a table.

42nd. Pizzeria Montana has the Best Pizza in Frankfurt, Germany

A modern room based on pop art, with one of the best ovens you’ll ever see (it looks like a giant emoji). Despite all the jazzy design touches rest assured that the pizza is right up there with the very best in Europe.

41st. Imilla Alzada – La Paz, Bolivia

This place proves why La Paz is such an incredible foodie destination. Imilla Alzada consistently serves amazing, Neapolitan-style pizza with a modern twist. Think sliced cucumbers, homemade pesto and silky cheese.

They also have a great range of craft beer – perfect for washing down that dough.

40th. Gazzo has the Best Pizza in Berlin, Germany

Gazzo is a sourdough craft-pizza restaurant in Neukölln who believe in sourcing artisanal produce – local when available, but always delicious, sustainable and natural. The end result is a unique blend of German precision with Italian flair. An absolute joy of a restaurant.

39th. Basilicó has the Best Pizza in Bratislava, Slovakia

A home of great Italian food including pastas and a wonderful steak but it is the pizza that is the star of the show. Their big fluffy crusts are full of air and wonderfully crunchy and chewy at the same time.

38th. Emma has the Best Pizza in Rome, Italy

This upscale Roman restaurant serves delicious thin crust pizzas that outshine others in the city thanks to the attention to high quality toppings sourced from local delis, extra virgin olive oil and premium flour. The result? A simply stunning pizza.

37th. Diavola has the Best Pizza in Indiana, USA

Devil by name, but absolute heaven by flavour. Diavola will transport you to the sun drenched squares of Italy, where pizza has charcoal crusts and bursts with flavour. One of the world’s best pizza spots.

36th. Pizza Studio Tamaki has the Best Pizza in Tokyo, Japan

A special sort of ‘Tokyo Neapolitan’ style pizza, the dough here is extra fine and pizzas fired up in a Japanese cedar wood oven. If you’re lucky enough to grab one of the few seats at Pizza Studio Tamaki, be sure to order the simple Marinara. Perfection.

35th. nNea Pizza has the Best Pizza in Amsterdam, Netherlands

They make their own dough to be incredibly light and airy, so much so that it could lift up and float away from the table at any moment. Their toppings are original, unique and exciting and terrific service and gorgeous room are just the cherry on top.

34th. Gino’s Brick Oven Pizza – Manila, Philippines

Their pizzas are cooked in a traditional Italian-style with dough that has been baked in house and proves for at least a day.

They then cook the pizza within a couple of minutes at 400C which results in a perfect crust. The toppings are what really bring their pizzas alive. Never a dull meal in here.

33rd. Made of Dough has the Best Pizza in London, England

They have four small locations around the capital and have been voted the best pizza in London not once, but twice . Their happy returning customers tell you all you need to know.

32nd. Daddy Greens Pizzabar – Helsinki, Finland

Their organic pizza dough is a hybrid NYC/Neapolitan crust but everything that they do, including their pristine oven, is with their heart in Naples. The end result as they say themselves is “extremely tender, crispy and chewy, with a unique sour and smoky flavour that comes from cooking at an extremely high temperature.”

31st. Pepe in Grani has the Best Pizza in Caiazzo, Italy

Famed pizzaiolo Franco Pepe’s place is always busy and never lets you down – considered by many to be one of the best pizzerias in the country. Toppings are locally sourced and often creative, with chickpeas, endive, figs and lardo all regular options.

30th. Pizzeria I Masanielli – Caserta, Italy

For truly autentic Campania pizza, there’s no better place to visit than the province of Caserta. Situated just north of Naples, this sleepy garden-filled town is the personification of Southern Italy charm. And, when you get hungry, be sure to visit Pizzeria I Masanielli. Local ingredients are used to craft pizzas that are bursting with flavours you truly won’t find anywhere else but in the heart of Caserta Vecchia.

29th. Pizzeria Via Mercanti has the Best Pizza in Toronto, Canada

Pizzeria Via Mercanti brings traditional wood-fired Neapolitan pizza with chewy crusts, rich tomato sauce and perfectly placed chunks of mozzarella that melts in your mouth. Be sure to try their Ciambella Ripena a pizza margherita with stuffed crust of ricotta, hot soppressata and black pepper.

28th. Rossovivo has the Best Pizza in Dubai, UAE

Rossovivo are dedicated to making only the best and most authentic Neapolitan pizza possible, so you’ll find an award winning pizza chef from Naples and a traditional woodfired oven. The dough is leavened for 12-24 hours making it light, fluffy, and crispy . One of the world’s best pizza restaurants.

27th. Gustapizza has the Best Pizza in Florence, Italy

With so many great pizzas to choose from in Italy, it can be hard to know where to start. Our suggestion is to start right here in Florence. Take the pizza to go in a box and sit along the river people watching and admiring this wonderful city while eating one of the best pizzas in Europe.

26th. Pizza Nuova has the Best Pizza in Prague, Czech Republic

They stick to the very best by creating a Neapolitan pizza of pure, natural taste with Italian San Marzano tomatoes, buffalo mozzarella and extra virgin olive oil. Why complicate things when a dish is this perfect? A textbook perfect pizza. When it comes to the world’s best pizza restaurants this is right up there.

25th. Bráz Pizzaria has the Best Pizza in São Paulo, Brazil

With 20 years of history and five locations in São Paulo, this reliable pizzeria uses only the best ingredients from Italy. The crusts are crispy and the base the perfect thickness, while toppings range from classic Italian to Brazilian-inspired.

24th. Pizza e Mozzarella Bar has the Best Pizza in Adelaide, Australia

They serve the rustic Southern Italian fare here, with the best seasonal ingredients the cheese literally melts in your mouth. The pizzas are light and airy and don’t leave you bloated. The dream.

23rd. PI has the Best Pizza in Dublin, Ireland

Just a short walk from Dublin Castle, you’ll likely find PI by way of your nose, which will follow the delicious aroma of the pizzas here to bring you home. As “wood fired pizza fundamentalists,” the folks here know a thing or two about baking their pies to straight up perfection. The crust is bubbly and fluffy and the ooey-gooey cheese centre is cooked straight through. Add a craft beer to your order and settle in for something great.

22nd. Malafemmena – Berlin, Germany

There’s no ifs and or buts about it Malafemmena serves some of the best pizzas in Europe and that’s that. Seriously, one bite and you’ll be convereted into a fan for life, too. In bufala they trust, and we do too. They know how to perfectly balance out delicious mozzarella di bufala with their puffy crust. Each pizza is served with the perfect amount of sauce to toppings ratio, making it a sheer delight to devour.

21st. Paulie Gee’s – Greenpoint, Brooklyn

They usually don’t do delivery, take out or accept bookings and that’s all for a very good reason. Their pies are best straight out of the oven, eaten within seconds. But you can now pick ’em up fresh from the store to eat outside – quickly! Perfectly charred crusts with world class fresh toppings make this one of the very best pizzas in the country.

20th. Razza has the Best Pizza in New Jersey, USA

Razza is SO goddamn good that even loyal pizza fans from New York city will pop over on the Path train just to get one of these pies. When it comes to the world’s best pizza this is right up there.

They use only local ingredients, including housemade cheeses and specially-bred hazelnuts. Crusts are old-school Italian, AKA perfectly charred, chewy and made with passion.

19th. Louie Louie has the Best Pizza in Paris, France

The French are among the best chefs in the world and although they can’t claim to have invented the pizza, they do add some amazing touches to the traditional dish. Nowhere more so than in Louie Louie with their imaginative and fresh toppings, with amazing ingredients at the core of what they do.

18th. Animaletto Pizza Bar has the Best Pizza in Bucharest, Romania

A stripped back room that is always absolutely buzzing at both lunch time and in the evenings. They have single-handedly been responsible for setting a whole new standard for pizza in Romania. One of the world’s best pizza joints.

17th. Via Napoli has the Best Pizza in Sydney, Australia

Owner Luigi brought his traditional pizza making experience from Naples all the way to sunny Sydney, and oh-boy are we glad he made the move. Pizzas at Via Napoli are baked in a wood-fired, domed oven at 485°C for no more than 60 to 90 seconds. Perfection.

16th. Rudy’s Pizza has the Best Pizza in Manchester, England

Many regard Rudy’s Pizza as the best pizza in England: talk to serious pizza connoisseurs and they’ll tell you it’s as good as anything you’ll ever taste. They’ve moved onto their second premises in Manchester on Peter Street and also expanded to Liverpool. None of the quality is lost as they grow, which is a real testimony to their excellence.

15th. Farina has the Best Pizza in Auckland, New Zealand

The place was designed and created for Sergio Maglione – of Toto Restaurant and Toto Pizza by the metre fame – to show off his genuine Italian street food, homemade pasta and Napolitano wood fired pizza in funky modern surroundings. Many say this is the best New Zealand pizza and it would be hard to argue with them.

14th. Pizza Fabbrica has the Best Pizza in Singapore

Fabbrica takes authentic Italian cuisine to a whole new level. They cook with a great respect for tradition, and use only the freshest produce which is the key to their success. The star is the copper wood-fired oven, which turns out the tastiest pizzas you can ever imagine.

13th. Pizza Pilgrims – London, England

Expect nothing less than mouthwatering slow proved Neapolitan pizza here. After sourcing only the finest ingredients straight from Italy, Pizza Pilgrims carefully crafts some of the best pizzas in Europe. They stick to tradition and pay attention to the crust. How do you know it’s the real deal? They took an actual pilgrimage throughout Italy to learn the age-old secrets needed to craft pizza of this quality.

12th. Di Fara Pizza has the Best Pizza in New York, USA

Domenico De Marco, or “Dom”, opened Di Fara Pizza in 1965 after emigrating to Brooklyn from the Province of Caserta in Italy. Many of the ingredients come straight from Italy and the master himself can still be seen cooking pizzas at 83 years of age. This is what truly great food heritage is all about.

11th. Gino Sorbillo has the Best Pizza in Naples, Italy

The great Gino Sorbillo has locations in Naples, Milan and New York, so you’re never too far away from one of these simply perfect charred Neapolitan pizzas. Pizza toppings are designed around 10 Italian regions, so you can taste the speciality ingredients from across the country.

10th. Kalò di Ciro Salvo – London, England

Hailed as the Master of Dough, Ciro Salvo is a third-generation pizzamaker who’s truly revolutionised modern Italian food and pizza in Europe. The original location of 50 Kalò in Naples is one of only six pizzerias to have been included in Italy’s Michelin Guide. And, you can visit either there or in London to experience the tasty adventure that is devouring a Ciro Salvo pizza. From the dough to the sauce, it’s simply perfect.

9th. La Svolta has the Best Pizza in Melbourne, Australia

Set up by two best friends from Italy, La Svolta is one of only a handful of pizzerias in Australia that holds an Associazione Verace Pizza Napoletana (AVPN) Accreditation. This is how pizza should taste.

8th. Del Popolo has the Best Pizza in San Francisco, USA

Del Popolo launched as a mobile pizzeria in May of 2012, churning out Neapolitan-inspired pizza, and is now in its permanent home at lower Nob Hill. Beautiful bubbles of charred spots add extra flavour and the toppings are simply perfect.

7th. Via Tevere Pizzeria – Vancouver

In true Neapolitan style, the pizza crust on the pies at Via Tevere Pizzeria is lightly charred, slightly chewy, and soft in the centre. With owners spending countless childhood summers in Naples, the folk here really know good pizza. The restaurant is also a member of the Associazione Vera Pizza Napoletana (AVPN), which is testimony to its authenticity.

6th. Bæst has the Best Pizza in Copenhagen, Denmark

You know it’s the real deal here because they have their own farm that has a focus on organic meats & high quality produce as well as their own salumeria and micro-dairy – instead of importing mozzarella, they make it themselves with the best raw milk.

This place is taking pizzas to whole new levels.

5th. Frank Pepe – Connecticut, USA

As the oldest pizza parlour in Connecticut, Pepe’s was founded in 1925 and is still family-owned. Their White Clam pizza is famous country-wide and has topped many a list of the best pizza in the States.

With fresh littleneck clams and grated Parmigiano-Reggiano, it’s a beauty.

4th. Starita has the Best Pizza in Naples, Italy

With three locations in Italy and one in New York, Starita is a popular pizzeria that constantly wins awards for its incredible pizza. Your first choice should be its Naples location, where the lines are long but the pizzas 100% worth the wait.

3rd. 400 Gradi has the Best Pizza in Brunswick, Australia

Owner Johnny was crowned the World Pizza Champion at the 2014 Campionato Mondiale Della Pizza in Italy, the first Australian to have ever won. One bite of their Portofino pizza with San Marzano tomato, fior di latte, cherry tomatoes, marinated garlic, chilli and oregano prawns and you’ll be smitten.

2nd. The Good Son has the Best Pizza in Toronto, Canada

This cosy neighbourhood restaurant does a lot of things very, very well, but it’s the pizza that stands out for us. Go for indulgent toppings of Smoked Pork Cheek, Roasted Pineapple and Scotch Bonnet for a real flavour boost.

1st. L’Antica Pizzeria da Michele has the Best Pizza in Naples, Italy

Talk to anybody who has been here or read the reviews and you’ll see plenty of people calling it the best pizza they’ve eaten in their lives. The queues are always long, but the atmosphere among fellow customers waiting is buzzing, because everybody knows this is close to a religious experience. If you thought you were happy waiting you should see how happy you are leaving.


The best pizza you'll ever make

Baker’s tip: Since publishing this post in 2015, we’ve introduced our '00' Pizza Flour, designed specifically to produce classic Neapolitan-style pizza in a home oven. Make our Neapolitan-Style Pizza Crust for authentic taste and texture, and if you don’t have '00' Pizza Flour on hand, this Artisan No-Knead Pizza Crust is still a great option.

I remember when my boyfriend, Jeremy, and I got serious about making the perfect pizza at home. We'd just left LA, and more than the weather, more than sushi, possibly even more than our friends (sorry, guys), we missed our local pizza haunts.

In LA, good pizza was never far, so the motivation to try (and perfect) our own recipe was wholly unnecessary. When we decided to move to the New England woods (far from the reach of delivery) we knew we'd have to find a way to keep great pizza in our lives.

Red sauce and pesto pizza topped with smoked mozzarella, sausage, shallots, and mushrooms.

For nearly a year we searched high and low for the right recipe and technique, trying everything from complicated processes to simple and sampling more kinds of flour than we previously knew existed. (For the record, King Arthur Flour's Unbleached All-Purpose Flour was, and probably always will be, our favorite go-to for its quality, versatility, and ease of use.)

One day we stumbled upon an article in The New York Times about Jim Lahey's no-knead bread. The process seemed too simple, but to our surprise it rendered beautiful, open-crumbed loaves, with crackly crusts and tender, chewy interiors.

Our eyes were suddenly opened to a way of developing gluten we hadn't previously considered. We decided to give Lahey's no-knead pizza method a shot, and in that first bite, found the slice of pizza heaven we'd been looking for.

These Neapolitan-style pizzas are reminiscent of the artisan wood-fired pies that were all the rage when we were leaving LA. The pizza is light but not flat substantial but far from bready, with a light and pillowy crust that's equal parts chewy gluten and air. In short, it's pizza perfection.

This pizza does require a little forethought, needing 24 hours (18 in a warm room) to rise. It also requires a little bit of practice to perfect, but don't let that stop you! The dough can be made up to a week in advance, and takes less than 5 minutes to pull together – no kneading required.

We've modified Jim Lahey's recipe by halving it (making two pizzas instead of four), and by adding sugar and a bit more water, which for us proved the key to pizza with a tender and light crust, crispy bottom, and the perfect amount of chew. The fun of this recipe is that it leaves plenty of room for experimentation and modification.

We've fallen deeply in love with our pizza steel, which renders professional pizza-oven quality crusts, without the fuss of actually building a stone oven in your backyard. I highly recommend investing in one, if you're serious about baking pizza at home. A stone will work for half the price but trust me when I say the steel is worth the extra cash. It radiates more heat than the stone, producing breads and pizzas with professional oven-quality lift.

This recipe is measured in grams, so a kitchen scale is helpful. I've added cup measurements for convenience, but the truth is grams don't convert neatly into cups – for best results, measure by weight.

Depending on the season, you may need a little more or a little less water – use the photos as your guide until you get a feel for how the dough should behave.

In a large bowl, measure the following:

250g King Arthur Unbleached All-Purpose Flour (approximately 2 cups + 1 tablespoon)
1/8 teaspoon active dry yeast
2g granulated sugar (1/2 teaspoon)
8g salt (1 1/4 teaspoons)
185g lukewarm water (3/4 cup + 1 tablespoon)

Mix the dry ingredients, then add the water. Stir until just combined.

The dough will look a bit dry and lumpy at first, but don't worry.

Cover and allow the dough to rise at room temperature for 24 hours.

Twenty-four hours later, the dough looks nice and hydrated.

Place your oven rack on the center rung, and preheat the oven to 550°F with the baking steel or stone inside. The position of the rack inside the oven is especially important, particularly if you're using parchment paper – too close to the broiler (you need at least 8" clearance) and the top of your pizza (and the parchment) will burn before the bottom has had time to cook through.

You'll want to allow the oven to sit at temperature for 30 minutes before baking your pizza, in order for the steel or stone to fully preheat. We find that if you turn on the oven right before you do the stretch-and-fold with the dough, it's ready at about the same time your pizza is ready to go in.

Use a bowl scraper to transfer the dough onto a well-floured surface – this inexpensive item makes it the ideal tool for working with a dough this wet. Make sure you use enough flour to keep things from sticking.

Dust the top of the dough with flour, then use a bowl scraper to cut the dough into two even sections.

Stretch and fold, as follows:

Holding onto the dough at two ends, pull one end away from the other, then fold it back onto itself. Repeat on the other side. As the photos show, the dough will likely be sticky – don't worry about it looking neat as you fold. Be sure to keep your hands floured as you work.

Repeat this process for the other side of the dough, so that all four corners of the dough have been stretched and folded.

Gently pull the ends towards the middle of the dough, then turn it over. Using your fingers, pull the dough under itself until the top is smooth, and the seams have been worked into the bottom of the dough.

Let's see that again, with some motion:

Repeat for the second half of the dough, and place each ball seam-side down into a floured bowl.

Cover the bowl and allow the dough to proof (rise) for 45 minutes to an hour, while your oven preheats. In the colder months, place the bowls on the stove top to stay warm.

Generously flour a wooden* peel, rubbing flour into the board to completely coat.

*If you're using a metal peel, or if this is your first attempt at homemade pizza, place a piece of parchment on your peel instead of using flour. Releasing the dough from a wooden board (even a generously floured one) takes some practice, and is even more difficult using a metal peel. Parchment is easier to use while you perfect your dough, and renders equally delicious crusts. Trim the parchment after you've stretched your dough onto it, so that it's flush with the remaining dough. Parchment paper is often rated below 500°F, so at 550°F the edges will char. We've never had any trouble with parchment catching fire when baking on the center oven rack, but be sure to keep a close eye on pizzas being cooked on parchment, just to be safe.

Scoop the proofed (risen) dough onto your well-floured surface, using care to pool the dough in as round a shape as possible for easier stretching.

If your dough feels wet, use a generous dusting of flour on top. For a drier dough, use slightly less flour. Getting the exact amounts down requires some practice, but use these photos as a guide as you get started – for reference, this was a very wet dough.

Using your fingertips, gently depress the dough, being careful to not touch the outer edge of the crust. This step is important – leaving the circumference untouched at this stage will result in a beautiful bubbly outer crust, post-bake.

Jeremy points to the outer area of the crust, which he hasn't touched.

Again, using care to not touch the outermost edge of the crust, lift the pizza from the board and use your knuckles to gently stretch the dough. If the dough is at all sticky, use more flour.

Move the dough from hand to hand, gently stretching as you go.

Use two hands at once to gently move the dough in a circle, allowing gravity to perform the stretch. Gravity is your friend! Let it do most of the work for you, as pulling will stretch the center more than the edges.

If you find your dough is difficult to stretch, set it down on a floured surface for 5 to 10 minutes to allow the gluten to relax.

Use the existing flour on the board to keep your dough from becoming sticky. Flour is your friend in this recipe! Don't be afraid to use it, as a sticky dough is an unworkable dough.

Above, Jeremy drags the dough through the flour on the counter top, making sure to flour both sides.

The dough is just about ready.

Stretch the dough until it's approximately 10" to 12" in diameter.

Move to your well-floured peel (or sheet of parchment) and adjust the dough to fit the surface. Remember – if the dough is sticky when you put it on the peel, it will stick to the peel! Make sure it's well-floured.

If using parchment, trim the excess around the dough to prevent it from burning. We generally leave an inch around the dough, but to be safe we recommend trimming the paper flush with the dough.

If you've been careful not to compress the outer edge of the dough, you'll notice it's thicker than the interior.

Lightly sauce the dough. We use regular pasta sauce, homemade or from a jar. Just make sure it's not too watery simmer watery sauce until the above consistency is reached. Depending on the toppings, pesto or béchamel (recipe below) can be used as well.

Add the rest of your toppings.

NOTE: if using a wooden peel with flour, be sure to apply your toppings quickly. The longer the dough sits on the peel, the more difficult it will become to release.

Top with the cheese of your choice above is shredded smoked mozzarella. Wetter cheeses (such as fresh mozzarella) should be used more sparingly.

Turn on the broiler in your preheated oven, and transfer the pie to your preheated steel or stone. If you don't have a top broiler*, don't sweat it! You may need to bake your pie for a few minutes longer, but with a steel or stone, it will still turn out just fine.

*Warning: DO NOT place your pizza under a broiler with less than 8" of space between it and the cooking surface (as is often found with bottom broilers.) This could cause a fire. Our oven has a broiler on top of the main oven compartment (see image below) and broiling instructions for this recipe are written with this style of oven in mind. If you have an oven where the broiler is on the bottom (usually in the bottom compartment of the oven) or on top in a smaller, separate compartment, make sure there's at least 8'' between the broiler and the cooking surface. If there isn't, do not use the broiler. Your pizza will still be great without being broiled, though it may take a few more minutes to bake.

If you're using a wooden peel, jiggle the uncooked pizza back and forth until it moves easily on the peel before quickly transferring it to the steel. You want to be sure the pizza isn't sticking to the peel before opening the oven we learned the hard way that jiggling the pizza over the steel usually causes toppings to fly onto the steel, burning immediately and setting off smoke alarms.

If using parchment, gently slide pizza and parchment onto the steel. The parchment will blacken around the edges, but remain intact under the pizza.

Bake the pizza for approximately 6 minutes on the steel, 7 minutes on the stone (give or take), until bubbly and charred on the edges.

Jeremy and Sandwich (the dog) watch as their pizza bakes, to be sure the broiler isn't burning the parchment.

NOTE: Depending on the strength of your broiler, you may need to turn it off before the 6-minute mark to avoid burning the crust/parchment. In my oven, a pizza placed on the center rack is perfect after 6 1/2 minutes under the broiler but your oven may be different. Watch your pizza closely, especially the first few times you use this recipe, until you know how your oven performs.

Remove the pizza from the oven, and top it with freshly grated Parmesan, if desired. Repeat the process with the remaining dough.

Want to mix it up? The variations are endless! Above is a white pizza, with lemon zest, ginger (also zested, using this amazing Microplane grater), fresh mozzarella, mashed butternut squash (left over from dinner the night before), dried cranberries, coriander seeds, and kale.

My favorite – a Margherita pizza, with a combination of red sauce and pesto.

Fresh basil added after it comes out of the oven, for flavor and color.

Like it traditional? Try smoked mozzarella, mushrooms, cooked sausage, and shallots. Add black olives if you want it more salty.

Mix and match sauces and toppings, and play with temperature and placement of the steel in the oven. For the most amazing breakfast you've ever tried, crack 2 eggs on a par-baked Margherita pizza with some prosciutto, and bake until the whites have set. Add about 4 minutes to the bake time, and cover with aluminum foil once the crust looks done, to keep it from burning.

Turn last night's meatloaf and mashed potatoes into leftovers pie. The world is your pizza (that's how the saying goes, right?)

A few notes, to get your experimentation started:

•While dough is ready to use within 18 to 24 hours, a prolonged rise deepens the flavor. We've found the sweet spot to be around 72 hours (3 days). Allow the dough to rise for 18 to 24 hours at room temperature, then transfer it to the refrigerator for up to 6 days. Allow dough 2 hours to come back to room temperature before dividing. Dough that's divided and stretched while cold won't proof properly, and will render smaller, breadier pizzas.

•For a crisper crust, try placing the oven rack farther away from the broiler. For a softer crust, add a little more water to the dough. Play around with hydration and oven placement until you've found your pizza crust sweet spot.

•Don't over-top or over-sauce your pizza! If you want five different toppings, use less of each. Cut veggies small, and macerate especially wet veggies, like zucchini or eggplant, in salt prior to cooking, to release some of their moisture.

Béchamel Sauce (for pizza)

2 tablespoons butter
2 tablespoons King Arthur Unbleached All-Purpose Flour
1/2 cup whole milk
salt and pepper

Melt the butter in a small pan over medium heat. Add the flour and whisk to combine. Allow the mixture to cook for 1 minute. Slowly add the milk, whisking constantly, until thoroughly combined. Add salt and pepper to taste.

We often add 1 tablespoon fresh garlic to the finished sauce, and sometimes 1 teaspoon lemon zest (grated lemon rind), depending on the pie we're creating. The garlic will cook on the pie, but retain some of its fresh bite.

I hope you enjoy this recipe as much as we do! And if you're looking to experiment with other pizza varieties, we have plenty of more recipes to try.

Special thanks to Jeremy Clauson, who took lots of notes and made more than a few pizzas in the name of perfecting this post. Thanks as well to my fellow b logger PJ Hamel, who risked flaming parchment and burned pizza to test the limits of this recipe!


All 37 frozen pizza brands available in N.J., ranked from worst to best

Who eats frozen pizza? The better question is, who doesn't? Sales of frozen pizza last year totaled $4.6 billion. Supermarkets may stock a dozen or more brands, with 25 or more varieties to choose from. The big player is DiGiorno, which will sell $1 billion worth of pizza this year. So who's the best — and worst? I went on a supermarket spree, buying two kinds of every pizza brand at eight supermarkets (the photo shows the result of just one trip). I ended up with 37 brands and 70 pizzas (several pizzas came in one form only), sampling every pizza, rating each brand, just as we did with our ranking of every chain burger. All the pizzas except one (Lean Cuisine, for microwave only) were cooked in a conventional oven. Our number one frozen pizza brand? You may not even have heard of them.

Peter Genovese | NJ Advance Media for NJ.com

Jeno's and Totino's are owned by General Mills more than 300 million of the two brands are sold every year. Rose and Jim Totino started making pizzas in Minneapolis in 1951 legend has it that Rose convinced a local bank to give her a $1,500 loan by bringing pizza to the bank.

Peter Genovese | NJ Advance Media for NJ.com

Maybe it's the "genetically-engineered cheese.'' Or the reddish-pink sauce. Or maybe because it's just plain bad. On my last day on earth Iɽ rather eat earth.

Peter Genovese | NJ Advance Media for NJ.com

Practically indistinguishable in appearance and taste to Jeno's, Totino's Party Pizza also contains nearly identical amounts of fat and sodium. In 1962, Rose and Jim Totino launched Totino's Finer Foods, soon becoming "the first big name in the frozen pizza industry,'' according to General Mills. The company was acquired by Pillsbury in 1975 General Mills acquired Totino's with its purchase of Pillsbury in 2001.


The 10 Best Pizzerias in Atlanta

Obviously, New York has the pizza market mostly cornered, and Chicago lays its own special claim—regardless of what you think of their "style"—but damn if Atlanta didn't go and turn itself into a bona fide pie town when no one was looking. From Neapolitan masters kicking it Old World to next-gen chefs unafraid to get a little out there with toppings, all the way to strip mall joints and college hangouts—hell, even pizzas off a tow-behind trailer. Let's just say pie fanatics could do a lot worse than booking a flight to Hartsfield-Jackson International and immersing themselves in our city's pizzascape for a few days. You won't have time to hit all the raveworthy pies in town, but here's a fully representative list of the best Atlanta has to offer.

Varasano's Pizzeria

Jeff Varasano is no stranger to Serious Eaters, having graced our corner of cyberspace for some time, sharing intel and weighing in on the State of Pizza in this country with a regularity you might not immediately expect from someone so universally lauded in piedom. But Jeff isn't just one of the top pizza ambassadors out there right now, he's also making some of the very best pizzas out there right now, too.

His restaurant in Buckhead has turned five, and although many flashier newcomers have popped up (and some have already folded, too) in the years since, Jeff is still more often than not personally cranking out the pizzas that have garnered him a true cult following. (And often wandering the dining room doing Rubik's Cube tricks for the kiddos!)

His world-famous recipe is right there on his website for anyone with an ISP to hack, but odds are you won't get the same results that he pulls out of his PizzaMaster electric ovens with such astonishing consistency. Though he's currently revamping his menu, you can never go wrong with the house special. Nana's puts a noticeably herby San Marzano sauce atop a crisp and gorgeously-spotted crust that shatters on the tooth, and then adds delightfully gooey puddles of mozz. And when Jeff Varasano recommends that you add pancetta and garlic to one of his pizzas. Do. It.

Varasano's Pizzeria

2171 Peachtree Road NE, Atlanta, GA 30309

Don Antonio by Starita

Naples. New York City. Atlanta. Don Antonio by Starita launched A-town into that upper tier of the pizzasphere by selecting a hidden gem of a kitchen on West Paces Ferry to house only their third global location. Chef and owner Roberto Caporuscio (and his daughter Giorgia) put out a dizzying menu of over 60 pizza varieties, from 11 different takes on the classic Margherita to wild creations featuring pistachio pesto, cream of walnut, and butternut squash and zucchini.

Whatever pie you choose, order the Montanara Starita (above) as your first bite. This deep-fried dough round dressed with tomato sauce, smoked buffalo mozzarella, and basil is the way Roberto grew up eating pizza, and it may just redefine your idea of the entire food category.

The dough is stretched by hand (but never tossed) and the mozz (from Green Bay, WI curd) is made in a glass room as a form of dinner theater. Suffice it to say that Caporuscio's crew takes every extra step to do every little thing the exact right way. If it weren't already a town that didn't already have Jeff Varasano and the hype machine that is Antico, Don Antonio by Starita might be the undisputed king of the city's traditional pizza scene. Capruscio's already the US president of the APN, after all.

Don Antonio by Starita

102 West Paces Ferry Road, Suite E, Atlanta, GA, 30305

Vingenzo's Pasta & Pizzeria

The quaint historic town of Woodstock might not be where you'd expect to find some of the best pizza you'll ever put in your mouth, but diners in the know on the northwest side have been packing Vingenzo's for years. Chef Michael Bologna serves up "what they eat in Italy," not your idea of what they eat in Italy. So forget chicken parm and spaghetti and meatballs this is true Southern Italian fare.

The pizzas in particular show incredible attention to detail and quality. The Regina (pictured above) features wild mushrooms grown at a local startup farm that Bologna has partnered with, and sausage that's hand-cranked on-site by Bologna himself, from a recipe handed down from his father, an Italy-born butcher.

Every Vingenzo's pie I've tried offers an interesting study in texture, with a liquefied center and a yeasty chew at the outer rim (deeply-scorched from its ride in the oak-fueled oven, where a last splash of wood chips blaze brightly to create the textbook leopard spots). Prepare to roll up your sleeves, though, because the pies don't come pre-sliced. But pizza this amazing is worth a little knife work, as well as the drive to the suburbs to get it.

Vingenzo's Pasta & Pizzeria

105 East Main Street, Suite 100, Woodstock, GA 30188

Antico Pizza Napoletana

Die-hard food fans (and even our own review from July 2012) will say that Antico has lost some of its shine. But try telling that to the long lines that still form every single afternoon and evening (save for Sunday) at this Westside hotspot, or to anybody in the 404, who, whenever a new pizza place opens, immediately asks with a smirk, "Yeah, but how is it compared to Antico?"

Owner (and mini-empire-builder) Giovanni Di Palma hit an over-the-stadium-wall-and-into-the-parking-lot (which this place needs, BTW) grand-slam home run with Antico, a bare-bones cinderblock building that features three imported Acuntos in the back room turning and burning pies that are sometimes ready before you've even found your seat at one of the communal tables. For all the deafening hype, though, Antico is (perhaps surprisingly for the first-timer) unpretentiously Spartan through and through pies are served on parchment-lined sheet pans amid tubs of plastic forks at the tables. Want some grated Parm or a few Calabrian chiles or a handful of fresh basil leaves? Step right up to the condiment station and help yourself.

The San Gennaro never disappoints, with sweetness and spiciness in equal measures from the sausage, red peppers, and caramelized Cipolline onions. Antico serves an especially chewy pie—the dough is seriously floppy and spongy all the way out to the cornicione. It's tasty as hell, sure, but perhaps not as structurally sound as other Neapolitans in town.

But if you're nitpicking over bready pizza bones, you're missing half the point (and most of the fun) of Antico. It's hot and loud and crowded and totally high-energy, and God help me, you still actually feel a little cooler just for being there. In a town where so many people want to take all food so damn seriously (especially pizza, it seems), Antico still has that something that is becoming increasingly rare: people who look genuinely happy to be eating there.


2373 S Archer Ave

This is the moment we’ve been waiting for! The award for the number one pizza restaurant in Chicago goes to Connie’s. This restaurant has been serving delicious Italian food in the city since 1963.

At UrbanMatter, U Matter. And we think this matters.

Tell us what you think matters in your neighborhood and what we should write about next in the comments below!

Featured Image Credit: Connie’s

The 10 Best Bars to Visit in Logan Square of Chicago

Are you looking to experience the unique culture and residents of Logan Square? Logan Square has risen in popularity in recent years among Chicago residents. If you’re looking for places to party in Logan Square, these are the best bars to visit with friends.