Scuola Vecchia (Delray Beach, Fla.)

TheDailyMeal.com: America’s Best Pizzas

Scuola Vecchia brings a host of traditional Italian pizzas to Delray Beach, Fla., with a ton of different options for every pizza lover. Guests can choose from more than 20 different pizzas, from the traditional Margherita pizza to more complex pies like the capricciosa with fresh mozzarella, tomato sauce, Italian ham, artichokes, mushrooms, and extra-virgin olive oil. But if you can’t find exactly what you’re looking for, there’s the option to build your own pie, starting with the foundation of either a marinara or Margherita.

(Credit: Facebook/Scuola Vecchia)

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Papa’s Tomato Pi...

Lombardi’s may generally be considered to be "America's first pizza," but as Nick Azzaro, owner of Papa’s Tomato Pies, isn't shy about telling you, Papa's — founded in 1912 — is actually America's longest continuously owned family-owned pizzeria. With so much tradition, Papa’s had to make the list of 35 Best Pizzas in America, especially since this year Papa’s celebrated its centennial anniversary. For Papa’s, the family behind the pie is just as important as the slice as the recipe has been passed down through generations.

The Azzaro family cooks up the made-to-order pies that can be customized in a variety of ways. Customers can choose from everything from garlic to mushrooms and pepperoni to meatballs, or add some anchovies for the extra kick. But for the Azzaro’s it’s the tradition that makes their restaurant unique. Speaking of which, for a Papa's original, check out their mustard pie.

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Pizaro’s (Housto...

This Houston pizza joint is inspired, like many others on this list, by the Neapolitan version from Italy. But what others can’t boast is that Pizaro’s pizza is made by Bill Hutchinson, a Neapolitan pizzaiuolo — an Associazione Verace Pizza Napoletana-certified pizza maker. Along with his wife and son, Hutchinson runs Pizaro’s in an effort to bring the flavors of Italy to Houston.

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2Amy’s (Washingt...

The Italian government officially recognized Neapolitan pizza as a traditional food back in 1998 to preserve and continue the historic dish. They granted the style of pizza D.O.C (Denominazione di Origine Controllata) status to ensure that chefs adhere to the guidelines of what this pizza should be.

2Amy’s is a member of that association, so when you bite into one of their pizzas you know that you are getting a quintessential traditional pie. Their menu is broken up into D.O.C pizza offerings, stuffed pizzas, and more traditional, but uncertified options. The marinara, margherita, and margherita extra, with tomato, mozzarella di bufala, and cherry tomatoes, make up the D.O.C options. There are also stuffed pizzas that boast mozzarella, ricotta, and fresh meats.

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EVO (Charleston,...

EVO, which stands for "extra virgin oven," offers fresh, wood-fired, Neapolitan-style pizza made with seasonal and local ingredients. Produce from local farmers is used to develop these pies. The menu consists of just five pizzas, including Margherita, pistachio pesto, mushrooms and Gruyère, and the Pork Trifecta, and a three-cheese calzone, but the 17 extra topping choices allow customers to construct a towering feast.

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Santarpio’s (Bos...

The local favorite has already seen its fair share of fame after winning the Best Traditional Pizza in New England award from Boston magazine seven times in the last 20 years, including last year. Santarpio’s, which opened in 1903, sticks to their traditional routes when it comes to their infamous slices. Their menu consists of a variety of options, but also includes a list of customers' favorite combinations, like a pie that pairs sausage with garlic, ground beef, and onions, and even "The Works": mushrooms, onions, peppers, garlic, sausage, pepperoni, extra cheese, and anchovies.

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Spacca Napoli (C...

Spacca Napoli stands out from the rest of the Chicago pizza pack due to its unique take on Neapolitan-style pizza. The restaurant has garnered a laundry list of accolades, from the 2012 Michelin Bib Gourmand Award to a 95 percent "like" rating on Zagat.

The pizza is consistently applauded for its authenticity, as owner Jon Goldsmith travels to and from Naples regularly to study the flavors of the region. The menu differentiates pizze rosse (made with traditional red sauce, tomatoes, and topped with olive oil) from the pizze bianche (made without red sauce and topped with olive oil). Customers can dine on the prosciutto e rucola, bianca con bufala, diavola, or salsiccia when they're looking for an expertly prepared pie.

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Great Lake (Chic...

You shouldn't plan on hitting Great Lake with a large group of your friends because the small space doesn't take reservations and only has enough seating for 12. Groups are limited to a maximum of four guests and seating is available at a first-come, first-served basis. Still, unlike some pizza pilgrimages, Great Lake's wait isn't unmanageable. The owners themselves will tell you it's actually a myth that you can't get seated.

But the Great Lake is very popular and for good reason. It uses meat and dairy products derived from pastured and humanely raised animals on family owned farms only. Their pies are known for their gourmet flair, and the cremini mushroom, Dante aged cheese, and black pepper pie is a customer favorite, as is their tomato sauce, Dante lamb cheese, and fresh herb pizza.

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Al Forno (Provid...

On South Main Street in the heart of Providence, R.I., Al Forno offers a quintessential Italian dining experience for those who can’t afford the flight. Husband-and-wife owner-chefs George Germon and Johanne Killeen received the Insegna del Ristorante Italiano from the Italian government, a rare honor for Americans, attributable to their informed passion for pasta along with their invention of the grilled pizza. The restaurant bakes their pies in wood-burning ovens as well as on grills over hardwood charcoal fire. Their grilled pizza margarita, with fresh herbs, pomodoro, two cheeses, and extra-virgin olive oil is probably their most notable pie.

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Una Pizza Napole...

Anthony Mangieri took the New York pizza scene by storm when he opened his original pizzeria in Manhattan’s East Village — then he devastated New Yorkers when he closed up shop in 2009 with dreams of moving out West. Now, the owner of Una Pizza Napoletana continues to keep things "pure and simple" with the pies baked in a wood-fired oven at his San Francisco spot. Although the menu may be limited, the restaurant packs a punch when it comes to its homemade pizzas. Diners choose from only five pizzas, all around $20, plus a special pie, Apollonia, made with eggs, Parmigiano-Reggiano, buffalo mozzarella, salami, extra-virgin olive oil, basil, garlic, sea salt, and black pepper, that's only available on Saturdays.

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Pizzeria Bianco ...

Bronx native Chris Bianco opened this Phoenix pizza spot more than 20 years ago and is still collecting accolades. Bianco was featured in a New York Time article, where he said, "There’s no mystery to my pizza. Sicilian oregano, organic flour, San Marzano tomatoes, purified water, mozzarella I learned to make at Mike’s Deli in the Bronx, sea salt, fresh yeast cake, and a little bit of yesterday’s dough. In the end great pizza, like anything else, is all about balance. It’s that simple."

The restaurant serves not only addictive thin-crust pizzas but also fantastic antipasto (involving wood-oven-roasted vegetables), perfect salads, and homemade country bread. Reservations are accepted only for six or more, so be prepared to wait (though the wait is slightly more bearable now that they’re open for lunch).

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Pizzeria Mozza (...

Renowned baker and chef Nancy Silverton teamed up with Italian culinary moguls Mario Batali and Joe Bastianich to open Osteria Mozza, a Los Angeles hot spot where the famous clientele pales in comparison to the innovative, creative fare.

The pizzeria, which is attached to the main restaurant, offers a variety of Italian specialties, from antipasti to bruschetta, but the Neapolitan-style pizzas steal the show. Their list of 20 different pies ranges from $11 for a simple aglio e olio, a classic cheese pizza, to $24 for a more unique pie with squash blossoms, tomato, and burrata cheese.

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DeLorenzo’s Toma...

DeLorenzo’s serves up some serious tradition with their pies — 65 years worth. Customers can top their small or large tomato pies selecting from a range of different toppings including anchovies, artichokes, spinach, sausage, and pepperoni. DeLorenzo’s also offers a clam pie, albeit one with tomato sauce. New Haven pizza purists, beware!

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Osteria (Philade...

Nominated for the best new restaurant by the James Beard Foundation in 2008 and winner of the James Beard Foundations best mid-Atlantic chef in 2010, Osteria has some super credentials, and quite a bit of hype to live up to. Marc Vetri, Jeff Michaud, and Jeff Benjamin conceived the idea while on a trip in Tuscany, and we’re glad they followed through.

The pizza at Osteria is very traditional, with a gourmet twist, offering pies like polpo, made of octopus, tomato, red chile flakes, and smoked mozzarella, or lombarda, with baked egg, bitto cheese, mozzarella, and cotechino sausage for a creamy and mild flavor. And the wine list isn’t half bad either, with more than 100 Italian wines to accompany your award-winning pie.

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Scuola Vecchia (...

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Sally’s Apizza (...

Sally's Apizza is a New Haven classic, operating from the same location where they opened in the late 1930s in New Haven's Wooster Square. Their pizza is traditionally thin crust, topped with tomato sauce, garlic, "mozz." The pies look pretty similar to what you'll find down the street at Frank Pepe, which any New Haven pizza believer will note is because the man who opened Sally's is the nephew of the owner of Pepe. The folks at Sally's will be the first to tell you that Pepe makes a better clam pie, but their tomato pie, well, they might have the original beat there.

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