25 best pizzas around the country

16. Antica Pizzeria in Marina Del Rey, Calif.: Pizza del cafone
Antica is one of those pizzerias that endeavor to create a classic Neapolitan experience, not easy when you’re located on the second floor of a Los Angeles mall. A multitude of Italian products, from cookies to olive oils, augments the set design, but the best touch is a pile of fifty-five-pound sacks of genuine “00” pizza flour from Naples, the secret to supple crusts. The ones here were entirely successful — light, puffy, and charred. Pizza labeled del cafone — fool’s or peasant’s pizza — isn’t uncommon, and it doesn’t always have precisely the same ingredients, but the combination here was brilliant. Uniting crumbled sausage, broccoli rabe, and smoked mozzarella seems mighty sophisticated to me.

17. A16 in San Francisco: Romana pie
The crust is Neapolitan-style, well prepared, which means soft, soothing, and a little spongy, with pleasing burned spots. The sauce contains anchovies, which I absolutely can’t abide whole, although I appreciate them as well as the next open-minded fellow when they’re chopped up as a flavor element. That’s what’s done here, as it is so often in Southern Italy. I had another fright: Plopped on top of the pie were whole olives, but in this case French Niçoise olives, which are not aggressive enough to scare me away. In Naples such a pie is known as pizza romana, whereas in Rome it’s a pizza napoletana. Before I’d tried A16’s spicy, bold, exuberant version, I would have guessed that each city wanted to blame this pie on somebody else.

18. Al Forno in Providence: Grilled pizza with roasted eggplant
Al Forno’s grilled pizzas are more than legends; they’re beauties. Our roasted-eggplant pie consisted of creatively arranged toppings on a flat and irregularly shaped crust, perhaps unintentionally resembling an artist’s palette. The pie was assembled with two cheeses, mild and creamy Bel Paese plus sharp and salty Pecorino Romano; dabs of impossibly delicious tomato sauce intensely flavored with eggplant; flecks of parsley for color; and shreds of mild, bright scallions that added a feathery texture. Al Forno was one of the first no-reservation restaurants in America’s modern era of dining. It set the standard not simply for grilled pizza but also for impossibly long waits.

19. Galleria Umberto in Boston: Square slice
The line fools you. After a half hour, you’re near the counter, a mere five or six customers ahead of you. The next pan, you think. Doesn’t happen, because nobody settles for one slice. Everybody wants six, maybe eight, to go. Galleria Umberto is as big as a cafeteria, rarely crowded but always with a line. The slices are Sicilian, which means squares, thick ones, airier and lighter than most, with a subtle crunch, a splash of tomato sauce, a scattering of cheese. It represents what Boston’s North End once was: bedrock Italian, absolutely old-world. When you get close, you’re sure it’s almost your turn, but an old lady who looks like she’s off the boat from Bari steps in front of you, and you let her, because she was here first and sat down to rest her feet. Strange thoughts come to those in line. Is it possible this place has only one pan?

20. Famous Joe’s in New York City: Slice
Once, this slice defined New York City. That was before pizza slices were supersized, became entire meals laden with wacky toppings and extra cheese. Joe’s crust, thin and flexible but not too soft, is perfect for street pizza. Atop it is not much cheese and not much sauce, merely enough, in ideal symmetry. You can ask for a topping, but then everybody in the tiny, cramped shop will know you’re from out of town. The crust has a few lovely burned spots, but the New York slice isn’t about the search for the perfect crust or the perfect sauce. It’s the perfect New York experience. A friend who came with me said, sadly, “In my youth, stores like this ruled the earth. Now they’re almost extinct.” You do know how to fold a slice like this, don’t you? No? I guess you are from out of town.

21. Tomatoes Apizza in Farmington Hills, Mich.: Pepperoni pie
Here you’ll find a coal-fired oven big enough to barbecue a cow, and here I found the purest expression of pepperoni pizza as I love it. Forgive me if you prefer your pepperoni thick (I don’t) or soft (I don’t) or covered by cheese and sauce — as is traditional in Detroit, but thankfully not at Tomatoes Apizza. The non-Sicilian crust was soft, slightly charred, and entirely appealing, the tomato sauce and cheese more than satisfactory. All was swell, but the precise pepperoni preparation was most appealing. There was lots of it, sliced thin, sprinkled with Parmigiano-Reggiano, and allowed to curl and crisp up in the oven. My compliments to Danielle, our waitress, who took the order, put down her pad, and under an emergency staffing shortage prepared our pepperoni pie exactly right.

22. Osteria in Philadelphia: Zucca pie
Zucca means “squash.” Yes, I know. Nobody sitting around the house suddenly says to the wife and kids, “Hey, let’s go out for a squash pizza.” I’m telling you, it’s terrific. The crust is thin and crispy, not ordinarily my preference, but the sweetness of this pizza is great when matched with crunchiness and char. Oh, I didn’t say it was sweet, did I? Don’t worry. There’s a little sweetness, not too much. It comes from the golden raisins and the toasted pine nuts, not from the puree or cubes of squash. There’s cheese, too, mozzarella. That helps, right? I’m telling you that this is a stylish, intense, dramatic, and absolutely special pizza, and you’ll love it. I didn’t believe I would, but I did.

23. Santarpio’s in Boston: Homemade-sausage pie
Talk about old-world. As we walk in, the guy up front yells, “Tony, table for two.” Cases of beer are stacked in the back, next to the jukebox and a bank of gumball machines. The gas-fired oven operates like no other I’ve seen — it has rotating shelves that look like the ones in diners that display cream pies. The kid busing tables has to be playing hooky, and I expect a truant officer to walk in, blow his whistle, and start chasing him around the room. All the pies are exactly right, but the one with sausage is better than that. Santarpio’s crusts are hearty, a little roughhouse, very much in the baked-bread family, and the homemade sausage comes crumbled, skillfully integrated into the tomato sauce. I know for certain that the owners are proud of that sauce: On the steps outside, where you might find stone lions guarding the entrance to a library, stand two industrial-size Pastene tomato cans.

24. Niki’s in Detroit: Cheese pizza with feta
I searched for the meaning of Greek pizza, a topic often discussed, undoubtedly because so many Greeks own pizzerias. I never found it, but the quest was worthwhile, because at Niki’s I discovered feta cheese as a topping. Niki’s doesn’t have Greek pizza. It has Detroit pizza, and one optional topping is feta cheese, which adds creaminess and tanginess while brightening up (and somewhat dominating) any pie. The feta here is crumbled, tossed atop the pizza, and baked. It becomes toasty and crispy, giving any pizza from plain to pepperoni a singular zip. Now that I’ve made this important discovery, my next goal is searching for the meaning of bouzouki music, finding out whether a man can go mad endlessly listening to it in Greek pizzerias.

25. Una Pizza Napoletana in New York: Margherita
This is the most beautiful pizza in America, the outer ring grand and pillowy, the San Marzano tomatoes bright, the buffalo mozzarella dazzlingly melted. Neapolitan pizzas are undeniably gorgeous, and Una Pizza Napoletana replicates their style and attractiveness better than any other pizzeria in this country. This Margherita, an expression of purity and restraint, could be immortalized in a painting entitled “Still Life in Pizza.” Many admirers consider this the best pizza in America. I don’t go that far, but I believe it’s more enjoyable than almost any pizza in Naples — maybe in all of Italy.

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