A Slice of America: The Best Pizzeria in Every State [View all]

[KamaAina]

https://www.yahoo.com/travel/best-pizzeria-in-every-state-101712153222.html

There are things in America that you can find no matter where you are. The kindness of strangers. A building with Donald Trump’s name on it. Good pizza. We like to think that somewhere, in each state, there’s a truly sublime pie, and to prove that point, we’ve crunched the numbers (and the crusts) and come up with a definitive list of the best pizzerias in every corner of this great nation....

CONNECTICUT

Frank Pepe Pizzeria Napoletana
Multiple locations
We’ve pretty extensively explored Connecticut’s pizza scene in the past, and it is unequivocally one of the best in the country. The best and most hotly debated places are located in New Haven, where warring coal-fired spots have duked it out for generations. But while Sally’s is one of the premier pizzerias in the country, we still have to give the title to the OG New Haven apizza-slinger: Pepe’s. Their white clam pie, served without tomato sauce, is a national treasure, simple as that....

ILLINOIS

Vito and Nick’s Pizzeria
Chicago
This pick might be a bit controversial, what with Chicago’s myriad awesome deep-dishes… and “stuffed” pizzas, which are basically the same thing but even more like casseroles. However, well-behaved pizza writers seldom make history. So, after some intense debate, we decided to go with (GASP) a thin-crust joint. Vito and Nick’s crunchy-edged game is incredibly strong, they’ve been doing it since 1932, and their square-cut slices contain hidden treasures that even the deep-dish guys could learn a thing or two from....

NEW YORK

Di Fara
Brooklyn
Competition is fierce for everything in New York (real estate, walking space, standing space in an elevator, etc.), and the pizza is no exception. But Di Fara ultimately takes the crown for the Empire State, beating out a whole slew of epically qualified contenders like Roberta’s, Paulie Gee’s, Totonno’s, Lucali, and more. How? This deep-Brooklyn joint has been run by the same guy since 1964, and he meticulously crafts every pizza by himself. He even snips fresh windowsill-grown basil onto each pie after it finishes baking. Sure, you might have to wait an hour for a full pie, but it’s worth it just to taste a slice (or three) of his genius.

I had no idea Pepe's had expanded beyond Wooster Street.