Their Mac & Cheese pizza is the thing of legends. Suffice it to say, no matter your pizza denomination, we believe the following qualities are essential: a nuanced sauce, neither too sweet nor too salty (assuming that the pie has sauce); quality, well-distributed cheese (assuming that it has cheese); quality, sensibly combined toppings; a flavorful, savory crust; and, perhaps most importantly, a judicious, well-balanced and pleasing ratio of sauce, cheese, toppings and crust that maintains a structural integrity no matter the style. Why go to Southern Italy when you can find the same flavours in Little Rock? But its most well-known creation is the Avalanche featuring barbecue sauce, mozzarella, provolone, cheddar, red onions, blackened chicken and bacon — which happens to pair perfectly with the house-brewed, assertively hopped Broken Tooth Fairweather IPA. This New Jersey pizzeria is really something you have to experience for yourself. In NYC, Motorino offers 15 spirited pies, including one with cherrystone clams, another with stracciatella cheese and Gaeta olives, and one with cremini mushrooms, fior di latte cheese, sweet sausage and garlic. A merica can't get enough of pizza. But the Nduja with garlic, basil, fresh mozzarella, fontina, red onion, Berkshire ‘nduja (a spicy spreadable salami) and Calabrian chile honey is the must-order. Here’s where you can find the best Marco’s Pizza … Spuntino serves up wood-fired pizzas, fresh and fast. Crusts are thin and crispy, made with organic olive oil and sea salt. Their stone-grilled pizzas come out perfectly piping hot, and the chefs are always striving to make the dough ever better – not that there’s any room for improvement, as it’s basically perfection in a pie. This thin-crust bar pie institution in Stamford, Connecticut, is notorious for its no-frills demeanor, its no-special-options policy and for not making exceptions. The family-owned Vito & Nick’s has been serving up thin-crust pizzas to Chicago residents since 1946 when they added them to their family’s tavern menu. 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. There are some eight charred-side pies on the menu — mostly variations on pepperoni pies featuring mushrooms, onions, green peppers and ham. Frank Pepe opened his doors in Wooster Square in New Haven, Conn., in 1925, offering classic Napoletana-style pizza. The pizza scene in New York has grown by leaps and bounds since Una Pizza last graced its shores, but the consensus is that Mangieri’s classic Neapolitan-style pizzas are just as good as they’ve always been — especially the Margherita, with its puffy cornicione, bright and acidic sauce and creamy high-quality buffalo mozzarella. slices, not that you’ll be complaining – they taste incredible. These two Brooklyn pizza shops have a deep-seated pizza saga that is best understood by going to both places, preferably one after another on the same day, when there’s plenty of time to explain the New York pizza genealogy behind the two intertwined spots and taste the history yourself. Or check out the 50 best burgers in the USA. Unless you’re here on March 17, you’re going to want to order the hot oil bar pie with sausage and a “stinger” pie topped with hot peppers. Modern's pies are slightly topping-heavy, so given the topping focus, opt for fried eggplant or the Italian Bomb, which comes with bacon, sausage, pepperoni, garlic, mushroom, onion and peppers. That’s right, the Sicilian is the only pizza option (the other menu items include paninis, panzarottis, arancinis and calzones). What are the essentials? They use only local ingredients, including housemade cheeses and specially-bred hazelnuts. 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