"If you ask me, there is no better place to eat pizza than in the Big Apple! This place is without a doubt my go-to square pizza slice in the city at the moment. Their thick-but-not-too-thick square slices are perfectly crispy, balanced, and always fresh. Their variety is impressive: With a rotation of eight pies, sandwiches on Wednesdays, and other specials, this place always keeps me coming back for more."

"When I’m looking for a classic pie done just right, I run to L’industrie. Owner Massimo Laveglia and his team never disappoint. Using only the finest ingredients, these guys know what they’re doing. We share a love for Bianco DiNapoli tomatoes, made by famed pizza chef Chris Bianco. They’re also working a sourdough mother that gives the pizza a delicious and tangy taste, which our stomachs digest better than dough using commercial yeast. And don’t sleep on their pistachio soft serve ice cream!"

"When In Philly, Angelo’s is the spot for pizza and all things Philly! These guys pump out consistently delicious, thin, crispy pies, and they’ve been a Philly favorite for some time. Not only do they make killer pies, in my opinion they also sell the best Philly cheesesteaks and hoagies in the liberty city."

"Although one wouldn’t expect it, some of the best NY-style pizza in the country comes from Chris Bianco’s pizzeria in Scottsdale. He’s The Godfather of the sourdough NY-style pizza movement, and without a doubt a huge inspiration of mine. Not to mention he partnered with the DiNapoli family to produce the best line of organic California tomato sauces, which have become the foundation of some of my favorite pizza shops in the country (including my own!)."

"Although L.A. is about as far from New York as you can get in the States, and it’s not necessarily known for its NY-style pizza, Prime Pizza has quickly become the cornerstone of the L.A. pizza scene. These guys have opened multiple locations, and are consistently pumping out beautiful round pizzas and square Sicilian pies. I always love to see great NY-style pizza outside of New York!"

"Chef Daniele Uditi has truly mastered the Neo-Neapolitan style pizza. The gripe with Neapolitan pizza, for NY-style snobs like myself, is the inevitable “flop," and the need to eat it with a fork and a knife. To me, pizza is eaten with your hands. These guys, however, have mastered the smaller, wood-oven Neapolitan pizzas, showcasing beautifully composed pies, without sacrificing the crispy bottom that I personally love. Don’t miss the the funghi pie, it’s truly one of the best I’ve ever had!"

"Who would have thought that a tiny little slice shop in an up-and-coming neighborhood in Sweden’s capital, of all places, would make this list?! The team over at 800 Grader are making their dough with a sourdough starter, and if you were to blind taste it, even the most discerning NY-pizza aficionado would agree that it stands up pound for pound with New York’s finest. Their Sicilians are very special as well!"

"When it comes to 'Tokyo-style pizza,' look no further than PST. The chef here trained at Seirinkan Pizza, the famed originator of the Tokyo-style pizza that has captured the global food scene. This place always delivers at the highest level, with the typical Japanese obsession of sourcing only the best ingredients and executing the style to absolute perfection each time. Think Neapolitan-style pizza, but with a Japanese affinity for excellence. Their white pizza is my favorite."

"Finally, the home of pizza: Napoli. There are truly countless pizzerias that could make this list all throughout Italy, but out of respect for the Neapolitans, I will share my personal favorite. Pizzeria di Michele is always bustling—busy, but quick! These guys are slinging pies in 90 seconds or less, and somehow manage to keep them as delicious as the last. Hats off!"

"This list wouldn’t be complete without what got me here in the first place! As a born-and-bred New Yorker living in the Magic City for the past 13 years, I was always missing that thin and crunchy pizza from my childhood. So, I finally decided to open my own shop. We perfected the classic NY-style pizza by making it sourdough and by using only the best ingredients, such as Bianco DiNapoli tomatoes from California. A must-try for anyone looking for a real New York slice in Miami!"