This is presently our fourth release of the Best Pizzerias in America, and this time around, we attempted however much as could be expected to praise old fashioned spots that we won’t not have offered love to some time recently, in addition to a portion of the more current shops that are pushing forward their own thoughts of what the long-clock shops began. For reasons we can’t comprehend, this has implied a fairly extensive festival of OG Jersey, nearby the brand new pattern of splashing pies in hot nectar
Similarly as with these rundowns, we will have left off your most loved place and you won’t concur with our meaning of a tomato pie, which is the reason God gave our stories a remarks area. Be that as it may, enough with the customs: here are some extraordinary pizzas. Go eat them now.
- CAMILLE’S WOOD FIRED PIZZA
olland is in the most random section of CT — close to UConn just off 84, an exit I used to see all the time when driving from my mom’s house in Boston down to school in Hartford. But Dave Noad, the chef/owner, is cooking up something special (he put in time at Frank Pepe’s and several other pizzerias before this) in this slightly overlooked northeast corner of CT. There are two pizzas worth traveling for on this menu: the first is the relatively simple Spicy Roni, with pepperoni, red onion, and chopped chili peppers. The second is Billy’s Bianco, a white pie I definitely didn’t think I’d like, until the blend of garlic cream sauce, goat & ricotta, pistachio, and truffle honey melded together into some sort of beacon of fatty light. Looks like my trips back to college are going to include a few more pit stops from now on.
DE LORENZO’S TOMATO PIES
The original De Lorenzo’s was around for so long that there was no bathroom. Before it closed in 2012, I went there and found that out the hard way. But now it exists only in Robbinsville, in fancier digs with bathrooms and salads, but still with those beautiful Trenton-style tomato pies, which — for the laymen — is basically pizza in which the cheese goes on first, and then the toppings and crushed tomatoes. For some diehards in the Jersey area, even calling tomato pies “pizza” is an issue. I don’t care about that, but I do care about the fact that getting a pie with sausage and hot peppers from De Lorenzo’s is still one of the essential parts of any Jersey trip, whether or not you have to use the restroom.
DENINO’S PIZZERIA & TAVERN
The true testament of a borough’s love for a pizza place? Naming the street after its founder. Such is the case with Staten Island favorite Denino’s (located on the corner of Port Richmond Ave and Hooker Pl, renamed Carlo Denino’s Way after his passing). Staten Island is still, somehow, New York’s most overlooked borough, but no pizza list is complete without it, especially because Denino’s makes the perfect New York-style pizza (if that even means anything anymore) with thin crust, cheese that bubbles up to the edges, and just the right amount of sauce. Don’t eat here with your dad if you don’t want to hear lots of bad jokes, because the go-to order is the “Garbage Pie,” which is greasy in the best way possible and topped heavily with sausage, meatballs, pepperoni, mushrooms, and onions.
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- PIZZA DOMENICA
When you’re the kid-sister spot of Alon Shaya’s Domenica and Shaya — which has earned so many awards in its 15-month life that it should get a pair of Nike shoes named after it — you could easily rest on your figurative, flour-covered laurels and reap the benefits. Thankfully, PIZZA domenica does nothing like that.
- AL FORNO
Cooking grilled pizza correctly is damn hard. There is flipping a sticky dough. There needs to be cheese without a lot of water in it, so it doesn’t get soggy. The grill very rarely has uniform heat. And it all needs to happen in about 120 seconds, or about the time it takes Nic Cage to steal two automobiles.