10 Best Pizza Places You Haven’t Tried Yet

While everyone knows about the famous pizza chains and celebrity chef establishments, America’s best pizza often comes from unassuming neighborhood spots that perfect their craft away from the spotlight. These hidden pizza gems represent the true diversity of American pizza culture: Detroit-style squares with crispy edges, coal-fired Neapolitan wheels, Sicilian grandma slices, and innovative fusion creations that push traditional boundaries. From family recipes passed down through generations to innovative new techniques that reimagine what pizza can be, these lesser-known pizzerias offer experiences that rival or exceed their famous counterparts. The best part? Most of these spots offer exceptional value, personal service, and the satisfaction of discovering something special that your friends probably don’t know about yet.

1. Buddy’s Pizza - Detroit, Michigan: The Original Detroit-Style Pioneer

Long before Detroit-style pizza became trendy nationwide, Buddy’s Pizza perfected the square, thick-crust style that defines Motor City pizza culture. Founded in 1946, this family-owned institution created the template that inspired countless imitators.

What makes Buddy’s special:

• Authentic blue steel pans: Original square automotive parts trays create the signature crispy edges
• Wisconsin brick cheese: Extends to the edges, creating the famous “frico” caramelized cheese crust
• Sauce on top: Traditional Detroit-style placement adds moisture without making crust soggy
• 40+ locations: Maintains quality across multiple Michigan locations while remaining family-owned

Their Original Square pizza with pepperoni showcases why Detroit-style has gained national recognition. The contrast between crispy bottom, airy interior, and caramelized cheese edges creates textural complexity that sets it apart from other thick-crust styles.

Buddy’s proves that the best pizza innovations often come from practical solutions—using available materials (automotive pans) and local ingredients (Wisconsin cheese) to create something genuinely unique.

2. Frank Pepe Pizzeria Napoletana - New Haven, Connecticut: Coal-Fired Perfection

Frank Pepe’s coal-fired ovens have been producing “apizza” (pronounced “ah-beetz”) since 1925, establishing New Haven as a legitimate pizza destination that rivals New York. Their coal ovens reach temperatures exceeding 700°F, creating charred crusts impossible to replicate with conventional equipment.

Frank Pepe’s signature elements:

• Coal-fired ovens: Achieve temperatures and flavors impossible with gas or wood
• White clam pizza: Their most famous creation features fresh clams, garlic, olive oil, and oregano
• Thin, charred crust: Leopard-spotted bottom with slight char that adds smoky complexity
• No mozzarella tradition: Many pizzas use only tomato sauce, olive oil, and garlic

The white clam pizza represents New Haven’s coastal influence on pizza culture, incorporating fresh seafood in ways that seem natural rather than gimmicky. Their tomato pie—just sauce, garlic, and olive oil—proves that exceptional ingredients need minimal embellishment.

Frank Pepe’s demonstrates how regional pizza styles develop from local ingredients and techniques, creating flavors that can’t be replicated elsewhere.

3. Lou Malnati’s Pizzeria - Chicago, Illinois: Deep-Dish Done Right

While Chicago deep-dish pizza faces criticism from pizza purists, Lou Malnati’s proves that when executed properly, deep-dish offers legitimate pizza excellence rather than just novelty thickness.

Lou Malnati’s superior approach:

• Buttery crust: House-made dough with cornmeal creates flaky, pastry-like foundation
• Wisconsin mozzarella: High-quality cheese that doesn’t become greasy during long baking
• Chunky tomato sauce: Bright, fresh tomatoes with minimal seasoning preserve natural flavors
• Ingredient layering: Proper construction prevents soggy crust and uneven cooking

Their Lou pizza with spinach showcases how vegetables integrate into deep-dish structure without creating excess moisture. The crust maintains structural integrity while providing buttery flavor that complements rather than competes with toppings.

Lou Malnati’s proves that deep-dish pizza succeeds when treated as a distinct dish rather than an oversized version of thin-crust pizza.

4. Roberta’s Pizza - Brooklyn, New York: Wood-Fired Innovation

Roberta’s transformed a former auto body shop in Bushwick into one of America’s most influential modern pizzerias, combining traditional Neapolitan techniques with creative American toppings and casual atmosphere.

Roberta’s innovative elements:

• Wood-fired oven: Built on-site, reaches Neapolitan temperatures while accommodating creative toppings
• Local ingredients: Partners with local farms for seasonal vegetables and house-made charcuterie
• Creative combinations: Bee Sting pizza with sopressata, chili, and honey; Cowabunga with mushrooms and pancetta
• Casual atmosphere: Proves exceptional pizza doesn’t require formal dining environment

Their Margherita pizza demonstrates mastery of fundamentals—San Marzano tomatoes, fresh mozzarella, basil, and olive oil on perfectly charred crust. Meanwhile, creative pizzas like the Cheesus with ricotta, mozzarella, grana padano, and garlic show how traditional techniques support innovative flavor combinations.

Roberta’s bridges the gap between traditional pizza culture and modern American creativity, inspiring countless imitators while maintaining original quality.

5. Via Tribunali - Seattle, Washington: Authentic Neapolitan in the Pacific Northwest

Via Tribunali brings authentic Neapolitan pizza culture to Seattle, complete with imported ovens, Italian ingredients, and VPN (Vera Pizza Napoletana) certification that ensures traditional standards.

Via Tribunali’s authentic approach:

• Imported wood-fired ovens: Built in Naples, shipped to Seattle for authentic cooking environment
• VPN certification: Meets strict guidelines for authentic Neapolitan pizza preparation
• Italian ingredients: San Marzano tomatoes, Caputo flour, and Italian olive oil
• 90-second cooking: High heat creates signature leopard-spotted crust with soft interior

Their Margherita VPN showcases classic Neapolitan pizza at its purest—minimal ingredients, perfect technique, and flavors that transport diners to Naples. The Quattro Stagioni demonstrates how traditional Italian recipes translate perfectly to American palates when executed with proper techniques and ingredients.

Via Tribunali proves that authentic international pizza styles can thrive outside their countries of origin when commitment to traditional methods remains paramount.

6. Pequod’s Deep Pan Pizza - Chicago, Illinois: The Other Chicago Style

While tourists flock to famous deep-dish spots, locals often prefer Pequod’s, which creates deep-dish pizza with caramelized crust edges that add textural contrast missing from traditional Chicago-style preparations.

Pequod’s distinctive features:

• Caramelized crust: Cheese and sauce caramelize against pan edges, creating crispy contrast
• Pan pizza style: Thicker than thin-crust but less cake-like than traditional deep-dish
• Quality ingredients: House-made sausage and fresh vegetables without excessive processing
• Neighborhood atmosphere: Casual tavern setting that feels authentically Chicago

Their sausage pizza showcases house-made sausage with perfect seasoning and texture, while the caramelized edges provide textural contrast that elevates each bite. The pizza strikes an ideal balance between Chicago’s competing thin-crust and deep-dish traditions.

Pequod’s demonstrates how regional pizza styles continue evolving through local innovation rather than rigid adherence to established templates.

7. Pizzeria Bianco - Phoenix, Arizona: Desert Pizza Excellence

Chris Bianco transformed Phoenix’s perception of pizza possibilities by combining traditional Italian techniques with local Southwestern ingredients and obsessive attention to detail that earned national recognition.

Pizzeria Bianco’s excellence factors:

• House-made everything: Mozzarella, fennel sausage, and even sea salt made in-house
• Local partnerships: Arizona wheat, local vegetables, and regional ingredients
• Personal attention: Chris Bianco personally oversees operations and often works the ovens
• Seasonal menus: Ingredients change based on local availability and peak seasons

The Sonny Boy pizza with salami, gaeta olives, and fresh mozzarella showcases how high-quality ingredients create complex flavors without complicated preparations. Their Margherita demonstrates that even classic preparations can reach exceptional heights through obsessive attention to ingredient quality and technique.

Pizzeria Bianco proves that exceptional pizza can emerge anywhere when talented chefs combine technical skill with access to quality ingredients.

8. Modern Apizza - New Haven, Connecticut: The Other New Haven Legend

While Frank Pepe gets most attention, Modern Apizza (pronounced “ah-beetz”) offers equally exceptional coal-fired pizza with subtle differences that locals debate passionately.

Modern Apizza’s distinctions:

• Italian bomb: Their signature pizza with bacon, sausage, pepperoni, mushrooms, onions, and peppers
• Coal-fired tradition: Same high-heat cooking method as Pepe’s with slightly different technique
• Thicker crust: Marginally thicker than Pepe’s, creating different textural experience
• No reservations: Pure first-come, first-served system that maintains democratic access

Their plain tomato pie offers direct comparison to Pepe’s version, with subtle differences in sauce application and crust texture that create distinct experiences. The Italian bomb showcases how multiple toppings can work together when properly balanced and cooked at appropriate temperatures.

Modern Apizza demonstrates how slight variations in traditional techniques can create meaningfully different pizza experiences while maintaining overall excellence.

9. Spacca Napoli - Chicago, Illinois: True Neapolitan in Deep-Dish Territory

Spacca Napoli brings authentic Neapolitan pizza to Chicago, creating cognitive dissonance in a city famous for thick-crust preparations while proving that multiple pizza styles can coexist successfully.

Spacca Napoli’s authentic elements:

• AVPN certification: Verified by Associazione Verace Pizza Napoletana for authentic techniques
• Imported ingredients: Italian flour, San Marzano tomatoes, and olive oil
• Traditional methods: Hand-stretched dough, wood-fired oven, 90-second cooking times
• Simple menu: Focus on classic Neapolitan preparations rather than American innovations

Their Margherita DOC showcases perfect Neapolitan technique—charred leopard spots, soft interior, fresh basil, and quality mozzarella that creates the ideal melted texture. The Marinara proves that exceptional pizza doesn’t require cheese when tomatoes, garlic, and olive oil reach peak quality.

Spacca Napoli demonstrates how authentic international pizza styles can find audiences even in cities with strong established pizza traditions.

10. Santarpio’s Pizza - Boston, Massachusetts: Blue-Collar Excellence

Santarpio’s operates in Boston’s East Boston neighborhood since 1903, serving thin-crust pizza and grilled meats in a no-frills environment that prioritizes substance over style.

Santarpio’s old-school approach:

• Thin, crispy crust: Hand-stretched dough creates foundation that supports toppings without competing
• Quality toppings: House-made sausage and fresh vegetables without artificial processing
• Grilled meats: Lamb skewers and sausages cooked over open flames
• Neighborhood institution: Authentic blue-collar atmosphere that reflects local community

Their sausage pizza showcases house-made sausage with perfect seasoning and texture, while the thin crust provides ideal foundation without becoming soggy. The combination of pizza and grilled meats creates a unique dining experience that reflects Boston’s working-class Italian-American heritage.

Santarpio’s proves that exceptional pizza often comes from establishments that prioritize consistency and community over trends and publicity.

Discover Your Next Favorite Pizza Place

These exceptional pizzerias demonstrate that America’s best pizza often comes from unexpected places—neighborhood spots that perfect their craft through dedication rather than marketing, family-owned establishments that maintain traditional techniques across generations, and innovative kitchens that push boundaries while respecting foundational principles. Each represents a different approach to pizza excellence, from coal-fired New Haven apizza to Detroit-style squares to authentic Neapolitan preparations.

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