As the undisputed best place in the world to eat pizza, New York has many, many great pizzerias. But our favorite is L’Industrie, which sets the standard for a great New York slice at both their original spot and location in the West Village. Each bit of blistered thin crust puffs, then crunches, and has a sourdoughy tang thanks to a long fermentation process. This is simply the best single slice in NYC.

Pequod’s serves pan-style pies with sauce underneath the toppings (unlike traditional Chicago-style deep dish, which has sauce on top). But what sets these pies apart from the average pan-style is its “caramelized” crust, also known as the burnt edges of crispy cheese surrounding the pizza. The crust itself is thick and airy with a great crunch, and the pies only have a little bit of sauce.

While barbecue gets all the attention in Austin, the city still has a high density of amazing pizza spots highlighting a variety of Roman, Neapolitan, and Detroit-style slices. Bufalina is the best of them. At this pizzeria and natural wine spot, the pizzas are classically Neapolitan, with options like marinaras and margheritas, but we can’t help but order the spicy red pie with double garlic, double parmesan, and chili flakes.

Pizza Jawn in Philly serves incredible round, grandma, or Detroit-style pizzas for pickup and delivery only. Each one has a perfect black ring of char marks that line the crust, giving the chomping experience a bubbly, blistery finish. Any way you dress your pie up (they have 38 topping options) will be good enough to brave heavy I-76 traffic and strap a seatbelt over the box of dough and cheese like it’s the most cherished thing in your car. (Including yourself.)

Detroit-style pizza is no longer just popular in Michigan, as almost every city in America has come to realize how great it is. But it’s important to point out where it started: Buddy’s Pizza. What makes these pies great is the balance of the crispy edges on every slice—something you only get with a square pizza—and the soft, airy inside. This local chain has expanded to 22 locations across Michigan, meaning you can get your fix of the rectangular pan pies wherever you are in the state.

In LA, we’re skeptical of Detroit-style pizza. These pan pies have pummeled the city, and it’s tough to tell which shops are doing the style justice and which ones are just cashing in. Quarter Sheets falls into the first camp. This shop is full-on '90s birthday party nostalgia, but with even better pizza. Their inch-high, focaccia-like crusts crackle and snap like that one cereal that has elven brothers as mascots. Inside, a pillowy middle soaks up sweet red sauce that’s striped across the top.

They did it first, and they’re still doing it the best. Founded in 1925, this Wooster Street spot consistently creates pies that are the golden standard of a New Haven apizza: a crust that’s thin, chewy, and doesn’t flop when you hold up a slice; an extremely charred (but never burnt) bottom that adds a subtle smokiness; and just a teensy sprinkling of pecorino romano. Simplicity is what makes their apizza so good, and everyone else in New Haven is just trying to match their quality.

Miami Slice came into our lives with a New York-style pizza so good, we’d slap any naysayers across the face to initiate a pizza duel. The slices at this tiny shop are crispy from corner to corner, perfectly ratioed with incredible toppings, and one of the few foods we’ll wait three hours in the sun to consume. The wait times are intense, and getting your pizza to go can take longer than waiting for a seat at the counter, so just brave the often chaotic line and eat it fresh from the oven.

Antico is Atlanta’s Michael of pizza (any Michael: Tyson, Jordan, Jackson). They’ve nailed the perfectly charred, chewy doneness of the Neapolitan pie like no other. And like “flu game Jordan,” they never disappoint—probably since they keep a short menu and a strict no-substitutions rule. The service is also super speedy. Pizzas topped with imported Italian meats and cheeses come delivered to your table in near minutes after placing your order at the counter.

Razza is to Jersey City what The Eiffel Tower is to Paris or Britney Spears is to Kentwood, Louisiana. They’re iconic, and for good reason. The puffy, blistered crust is light enough that one person can easily finish a whole pie, and it’s salty and sweet enough that you’ll order another long after you’re full. And then there are the toppings, like mozzarella made from Jersey water buffaloes, specially-bred hazelnuts, and produce that proves “The Garden State” slogan isn’t sarcasm.

These pizzas are so famous they moved to Downtown Los Angeles, where a new Bianco’s debuted in 2022. But there’s a reason the original location is still a place that people line up for: the dough is seriously flavorful on its own, having been fermented for 18-20 hours, giving it a delicious yeasty tang. Head to the original location for pies like the Biancoverde with mozzarella, parmigiano reggiano, ricotta, and arugula before a Diamondbacks game, or a weekday lunch when there’s less of a wait.

Outta Sight in SF nails every element necessary to a perfect slice. There’s a chewy yet crisp crust that’s foldable without getting soggy. Toppings are packed with flavor, whether you opt for the smoky pepperoni cups or slightly sweet vodka sauce paired with globs of gooey mozzarella. And a satisfying, bright orange grease drips out of the creases. Plus, you get to devour it all in the company of E-40 bobbleheads and Giants foam fingers on the wall.

The crispy sourdough crust at Alfreda in DC is a gamechanger—it always has a nice brown finish and a crunchy bite. Topped with gooey mozzarella and a slightly acidic tomato sauce, the plain pizza is even leagues ahead of most DC pizza. But when you add toppings like thick, salty pepperoni, the subtly sweet Pennsylvania sausage, and the pickled chilis, it’s almost impossible to stop grabbing the next slice. We love Alfreda for a laidback weeknight dinner or a gossip session with coworkers.

Nashville-style pizza is not a thing, but the most interesting stuff in town is St. Vito's sourdough Sicilian-style sfincione, covered in toppings like cheesy potato fonduta and an army of crispy pepperoni. When we first tried this pizza, we spent a good amount of time Googling different cloud terminology to accurately describe it. We’ve settled on a combo between “stratus” and “cumulus,” because this dough is about as airy and puffy as it can get.

Gold Tooth Tony’s in Houston is turning out some excellent Detroit-style pizza without forgetting to have a little fun. The compact, counter-service joint is dishing out heavy-hitter pies. Each slice, made of fluffy dough smothered in glistening cheese with edges crisper than a fresh line-up, could easily be a meal on their own. There are classic options like cheese and margherita, but we like the more over-the-top varieties, like The Griz, which is more like a buffalo-chicken-bacon explosion.

When you’re looking for the best pizza within Seattle’s city limits, head to Dino’s Tomato Pie and order a Mr. Pink. This square pizza is topped with sweet vodka sauce, fresh mozzarella, ricotta, parm, and basil. The crust is thick and crunchy, and the whole bottom is so charred to such a crisp that many Yelp users incorrectly assume it’s burnt. Let it be known that the thinner, round version of the same pie also hits just right, especially after 11pm alongside a negroni and garlic knots.

Bardo’s specializes in New England South Shore-style bar pizza, which is the closest Boston can claim to its own style of pizza. Baked in a small pan, the cheese extends over the edge of the crust, giving each bite a satisfying crunch. It’s greasy in the best way, with a crunchy cracker-like crust, and you’ll find interesting and must-order toppings like Portuguese linguica and pickles. Ask for it extra crispy and pregame your pie with some excellent garlic and hot honey wings.

Denver may not exactly be known for its pizza (although there is something called “mountain-style” pie), but recently, there’s been something of a pizza boom happening throughout the city. Regardless of what time zone you live in, Cart-Driver makes exceptional wood-fired, Neapolitan-style pies with the perfect chewy, crunchy, cheesy, and tangy bite. And the toppings go beyond the classics—we’re talking wood-roasted chanterelles, littleneck clams, and lamb shoulder.

Portland doesn’t have a history of strong pizza traditions, which means you’ll never be subjected to a Chicago deep dish vs. NYC slice debate. If anything could represent Portland-style pizza, though, it’d be Lovely’s Fifty Fifty. Expect a tangy sourdough crust, no sauce, and seasonal toppings like cherry tomato confit, summer squash, and orange-infused olive oil. Don’t be surprised if you see a rainbow of edible flowers sprinkled on top, which is prettier than sliced basil anyways.

There are plenty of incredible pizza places around San Juan, but Fidela is the one you should try first. The restaurant used to be a food truck that would typically sell out around noon, but now it’s a full sit-down spot with the same exceptional pizza as before. All of their wood-oven, sourdough-crust pies are excellent, but the honey pepperoni and cacio e pepe are next level.

The pies at June’s are the best you can get in Oakland, and maybe the entire East Bay. The sourdough pizzas here are approximately the size of a car wheel, showered in a freshly grated parmesan snowfall, and have a crust that’s reached optimal levels of chew and char. There are only two pizzas on the menu at any given time—order one of each and spend the next hour or so admiring the dough-stretching going on behind the bar and licking cheese off your fingers.