1. Lucali – Brooklyn, New York
Considered the crown gem of Brooklyn’s Carroll Gardens, Lucali often ranks among the greatest pizzerias in the United States. Mark Iacono started Lucali in 2006, and its ultra-thin crust pizzas, fresh mozzarella, and precisely calibrated tomato sauce have enthralled pizza aficionados.
With illuminated tables and a BYOB policy enhancing the local appeal, the mood is personal. Lucali distinguishes itself by its commitment to simplicity and quality; every ingredient is carefully selected and every pizza is created precisely.
The dough is soft with a faint crunch on the edge; toppings include fresh basil, garlic, and pepperoni cups create a harmonic taste explosion. Expect to wait; Lucali does not make bookings; but, ask anyone who has eaten there, and they will agree it is well worth it. Lucali will still be a pizza pilgrimage site for individuals looking for a perfect New York-style pie in 2025.
2. Pizzeria Bianco – Phoenix, Arizona
Thought of as one of the best pizza restaurants in America, Pizzeria Bianco in Phoenix is the creation of James Beard Award-winning chef Chris Bianco. From all across the world, this little location—which opened in 1988—has attracted culinary writers and pizza aficionados both.
Pizzeria Bianco distinguishes itself with its dedication to handcrafted baking techniques, use of premium ingredients, locally sourced if feasible, The wood-fired oven produces a chewy, fluffy, wonderfully blistered crust. The original Margherita and fan favorites like the “Wiseguy” (with wood-roasted onion, smoked mozzarella, and fennel sausage) highlight Bianco’s ability to improve basic ingredients.
Though out in the middle of the desert, Pizzeria Bianco offers the Southwest an unparalleled taste of Italy. Pizza aficionados all around will still make this famous location a must-visit in 2025.
3. Pequod’s Pizza – Chicago, Illinois
Not your typical deep-dish restaurant, Pequod’s Pizza is a Chicago classic distinguished by its caramelized crust created when mozzarella is cooked between the dough and the cast-iron pan. Pequod, which is situated in Lincoln Park and Morton Grove, presents a deep-dish cuisine unlike the typical tomato-heavy Chicago flavor.
Inside, the crust is light yet thick and fluffy; crunchy cheese edges provide a wonderful crunch. A fan favorite is their trademark sausage pizza, which features hot fennel-laced sausage stretched all over the crust.
Applied in ideal proportion, the sauce is rich, tangy. Pequod’s deep-dish enchantment regularly converts even thin-crust aficioners. Skipping Pequod’s would be a gastronomic crime if you find yourself in Chicago in 2025.
4. Tony’s Pizza Napoletana – San Francisco, California
Tony’s Pizza Napoletana, tucked in the center of North Beach, presents a globe-trotting pizza experience all under one roof. With a menu comprising Neapolitan, Sicilian, Roman, New York, Detroit, and more, 13-time World Pizza Champions Tony Gemignani offers his expertise of several pizza types to San Francisco.
Made in a 900-degree wood-fired oven imported from Naples, the Neapolitan Margherita stands as the centerpiece. On a chewy, charred crust, it calls for hand-crushed San Marzano tomatoes, Fior di Latte mozzarella, and fresh basil. Tony’s is like a pizza museum where you may try all if you enjoy regional styles.
The restaurant also has a great wine and drink selection, therefore enhancing the dining experience. Tony’s Pizza Napoletana will still be the preferred venue for the perfect pizza tour without leaving your seat in 2025.
5. Frank Pepe Pizzeria Napoletana – New Haven, Connecticut
Frank Pepe Pizzeria Napoletana is a venerable brand in American pizza having been founded in 1925. Pepe’s is notably well-known for their White Clam Pizza, a salty, garlicky, cheesy dish that has become a must-try for foodies all around New Haven, the origin of the renowned “apizza.”
Perfect for sustaining the unusual toppings, the coal-fired oven produces an extraordinarily crisp crust with charred edges. Even their classic tomato pies, with grated pecorino and hand-crushed tomato sauce, are shockingly good.
Frank Pepe’s growth into other states has not compromised its quality; each site makes use the same ovens and ingredients. Pepe’s will always be a timeless classic in 2025 that shows some pizza techniques just become better with age.
6. Roberta’s – Brooklyn, New York
Originally a hipster refuge in Bushwick, what began as such has developed into a full-fledged pizza business. Roberta’s punk-rock attitude, creative toppings, and dedication to local ingredients transformed the New York pizza scene.
Like the well-known “Bee Sting,” which calls for soppressata, pepper, and honey for a spicy-sweet sensation, the wood-fired pizzas are imaginative but grounded. Thanks to their natural fermenting process, Roberta’s crust is chewy in the finest conceivable manner and blistered and somewhat sour.
Apart from the pizza, Roberta’s offers a fantastic array of small dishes and handmade drinks, therefore transforming it from a mere pizzeria into a whole gastronomic adventure. Roberta’s keeps pushing limits in 2025 whether you’re dining at their flagship or tasting their frozen counterparts around the country.
7. Di Fara Pizza – Brooklyn, New York
As old-fashioned as it gets is Di Fara Pizza. Dom De Marco (till his death) and his family have owned a small Midwood pizzeria since 1965, handcrafted every pie combining Brooklyn soul with Italian ingredients.
The key is fresh basil cut with scissors, mozzarella and Grana Padano cheeses blended, and extra-virgin olive oil poured after baking. Regular users swear by the rich, sophisticated taste that results. Thin-crust pies from Di Fara are wonderfully chewy, somewhat burned, and rather irresistible.
The experience includes the long lines and even more extended wait, even if they might be taxing. Di Fara will still be a holy place for pizza aficionados and will define what actual New York pizza tastes like in 2025.
8. Sally’s Apizza – New Haven, Connecticut
Sally’s Apizza has been slinging coal-fired pies since 1938, another pillar of New Haven’s “apizza” culture. Sally’s has maintained things much the same throughout the years, which is why it’s great—known for its scorched thin crusts and balanced toppings.
The cheese is applied sparingly but powerfully; the tomato sauce is spicy and sweet; the crust is crisp but malleable. Though their pepperoni variant, with fiery cups that curl and crisp in the oven, is a fan favorite, their tomato pie and mozzarella pie are classic. Locals and visitors returning Sally’s are drawn back by their simplicity and constancy. It will still be a top-tier competitor in American pizza in 2025.
9. Bestia – Los Angeles, California
Although Bestia’s pizza is regarded as an elegant Italian restaurant, its dishes are so good they might challenge any stand-alone pizzeria. Bestia, which is housed in Los Angeles’ Arts District, blends Californian innovation with rustic Italian legacy.
Made with a naturally leavened dough fermenting for days, these wood-fired pizzas have a strong, sour taste and ideal texture. Gourmet foods include housemade “nduja,” burrata, and fresh veggies abound on topings.
Bestia offers a modern yet friendly eating experience with a constantly changing menu emphasizing locally grown food. Bestia will be a must-stop in 2025 if you enjoy fine-dining gourmet pizza.
10. Del Popolo – San Francisco, California
Originally a mobile pizza truck kept in a glass-walled shipping container, Del Popolo became well-known and resulted in a brick-and-mortar store in the city. Celebrated for their naturally leavened Neapolitan-style pizzas produced with local and seasonal ingredients, today’s pizza restaurant is among San Francisco’s greatest ones.
Their crust has wonderfully blasted edges and a light foundation. Del Popolo’s menu includes ” margherita with crushed tomato and fresh basil” or pizzas like the “Bianca,” topped with mozzarella, ricotta, and spring onion.
Del Popolo distinguishes itself by its commitment to simplicity, excellence, and modern rustic appeal. For Northern Californian pizza lovers, it remains their preferred choice in 2025.
FAQs
Q1: By 2025, what kind of pizza will be most often consumed in the USA?
Thanks to its extensive availability, recognizable foldable pieces, and harmony of dough, sauce, and cheese, New York-style pizza is still the most often consumed.
Q2: Exist any great pizza restaurants that fit vegetarians?
A lot of popular pizzersias, like Tony’s Pizza Napoletana and Roberta’s, include vegan-friendly choices featuring dairy-free cheese and veggie-forward toppings.
Third quarter: what distinguishes New Haven-style pizza?
Thin, coal-fired crust with charred edges, little cheese, and a somewhat chewy taste distinguishes New Haven “apizza.” Often thought to be more rustic than New York-style is
Q4: Should one travel for pizza in 2025?
A: Surely! It’s worth the journey as pizza culture is booming in the United States and some of the greatest pies are discovered in towns such Brooklyn, Phoenix, Chicago, and San Francisco.
Conclusion
American pizza scene is more interesting and varied than it will be in 2025. Every area has something special from the traditional coal-fired pies of New Haven to the handcrafted wood-fired pizzas of San Francisco and Chicago’s caramelized crusts.
Combining history, creativity, and taste in remarkable ways, these ten pizza restaurants epitomize American pizza culture. Whether your preferred pizza is thin-crust or deep-dish, now is the ideal moment to investigate the finest pizzas available anywhere. So grab your appetite—and maybe some friends—then begin your pizza trip throughout the USA right now.