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America’s Best Pizza Restaurants by Priyanka ,  Jul 16, 2013

The subject of where to find the best pizza produces a heated debate — especially if you're talking to a Chicago deep-dish devotee or a New York thin slice supporter. 

However, we think our top 10 pizza restaurants list in the United States proves that superior pies can be found all over this great country, from Seattle to Atlanta, and not just in cities with types of pizza named after them. 

Antico Pizza Napoletana 1093 Hemphill Ave. NW Atlanta, GA 30318 404-724-2333 Three round-bellied wood-burning stoves stay busy all night turning out the huge, full-flavored, rustic-styled pies at Antico Pizza Napoletana in Atlanta.

Dolce Vita Pizzeria & Enoteca 500 Westheimer Rd. Houston, TX 77006 713-520-8222 Order the innovative Taleggio cheese, arugula, pear and truffle oil-drizzled pizza and you'll begin to understand why Houston's Dolce Vita Pizzeria & Enoteca makes this list of where to find the best pizza in America.

Great Lake 1477 W. Balmoral Ave. Chicago, IL 60640 773-334-9270 Aged sheep's milk cheese and apple wood-smoked bacon are just a few of the toppings that may grace any given pie at Great Lake in Chicago.

Keste Pizza & Vino 271 Bleecker St. New York, NY 10014 212-243-1500 Kesté Pizza & Vino in New York specializes in simple but impressive thick-crust pies fired in an oven that was handmade from the lava clay of Mount Vesuvius.

Pizzeria Bianco 623 E. Adams St. Phoenix, AZ 85004 602-258-8300 At Pizzeria Bianco, Chris Bianco crafts pristine pies with farmer's market produce at his modest Phoenix digs.

Regina Pizzeria 11 1/2 Thacher St. Boston, MA 02113 617-227-0765 At 86 years and counting, Boston's Regina Pizzeria is a genuinely old-school joint, filled with wooden booths, photos of local luminaries and tough-as-nails waitresses who serve nothing but pizza, soda, beer and wine.

Serious Pie 316 Virginia St. Seattle, WA 98101 206-838-7388 Serious Pie in Seattle raises the bar with sophisticated toppings like foraged mushrooms and truffled cheese.

Stella Rossa Pizza Bar 2000 Main St. Santa Monica, CA 90405 310-396-9250 Chef Jeff Mahin put a lot of work into creating the dough at Stella Rossa Pizza Bar in Santa Monica. After dozens of trials, he came up with a recipe that will keep this place busy for a long time.

Tony's Pizza Napoletana 1570 Stockton St. San Francisco, CA 94133 415-835-9888 Tony's Pizza Napoletana in San Francisco is more than a pizzeria — it's an International School of Pizza, and owner Tony Gemignani is more than a pizzaiolo — he's a champion at the craft.

2 Amys 3715 Macomb St. NW Washington, DC 20016 202-885-5700 The cheery, white-tiled restaurant 2 Amys in Washington, D.C., offers several pies that qualify for D.O.C. (Denominazione di Origine Controllata) status, meaning the pizza maker has followed the traditional Neapolitan method for making pies: the right flour, water, yeast, salt and toppings.

Cooper's Brick Oven Wine Bar (Philadelphia)Fired in a brick oven at the back of the open kitchen, Cooper's pies come topped with crimini mushrooms, pulled barbecue pork and smoked Gouda. More than 25 wines by the glass along with tasty, well-priced salads and daily specials draw a crowd at this stylish gourmet wine bar, including demanding Main Liners unhappy about waiting. Forget the snippy swarm and tuck into a Roquefort wedge spiked with bacon, or a plate of andouille-stuffed scallops with tarragon pickle sauce, and you'll feel just fine. Read the full review.Great Lake (Chicago)Prime ingredients top the pizzas at this eatery in Chicago's Andersonville neighborhood, where husband and wife Nick Lessins and Lydia Esparza offer a brief and seasonal selection of pizzas. Newsom's Country Bacon, homemade crème fraîche or fresh mozzarella, Genesis Growers butternut squash, and Wisconsin Sheep Dairy Cooperative's aged sheep's milk cheese are among the ingredients that may grace these pies. Be prepared: Great Lake is BYOB. Read the full review.
Dolce Vita Pizzeria & Enoteca (Houston)Chef Marco Wiles showcases wine and handmade rustic pizzas at this shabby-chic destination. Order the innovative Taleggio cheese, arugula, pear and truffle oil-drizzled pizza with a fruity lush Chardonnay and you'll appreciate the concept. Share something from the sought-after array of 20-plus Italian wines by the glass and thin, smoky, rustically formed pizzas straight from the wood-burning oven. We recommend the salsiccia e friarelli pizza with homemade sausage, rapini and pecorino cheese. Prepare for a wait on weekends. Read the full review.

Pizza Fun Facts

  • The average pizzeria uses roughly 55 pizza boxes per day.
  • We consume around 251,770,000 pounds of pepperonis every year
  • Some popular pizza toppings in Japan are squid and Mayo Jaga (mayonaise, potato and bacon)
  • The highest-grossing single-unit independent pizzeria in the nation, Moose's Tooth Pub and Pizzeria, is in Anchorage , Alaska. Its annual sales are approximately $6 million.
  • Pizzerias are expected to purchase more than $4 billion worth of cheese annually by the year 2010
  • 36 percent of all pizza orders want their pizza topping pepperoni
  • 94 percent of Americans eat pizza regularly
  • 93 percent of Americans have eaten pizza in the last month
  • Pizza accounts for more than 10 percent of all food service sales
  • On Super Bowl Sunday, pizza delivery drivers can expect $2 tips to sometimes soar as high as $20
  • Domino's delivery drivers will log about 4 million miles on Super Bowl Sunday
  • Delivery sales of pizza spike the most during close Super Bowl games
  • Americans eat approximately 100 acres of pizza a day or about 350 slices per second.
  • There are approximately 61,269 pizzerias in the United States.
  • Each person in America eats about 46 pizza slices a year.
  • Popular gourmet toppings are chicken, oysters, crayfish, dandelions, sprouts, eggplant, cajun shrimp, artichoke hearts, and tuna.
  • October is the US national pizza month.
  • Over 5 billion pizzas are sold worldwide each year.
  • Kids ages 3 to 11 prefer pizza over all other food groups for lunch and dinner.
  • Pizza comes from the latin root word Picea which means the blackening of crust by fire.
  • The largest pizza ever made was 122 ft. 8 in. in diameter. The pizza needed 9,920 lb of flour, 198 lb of salt, 3968 lb of cheese, and 1,984 lb of tomato puree
  • Italian is the most popular type of Ethnic food in America
  • Domino's Pizza is the world leader in delivery
  • Regular thin crust is most popular in America, it is preferred by 61% of the population, 14% prefer deep-dish, and 11% prefer extra thin crust
  • 62% of Americans prefer meat toppings while 38% prefer vegetables
  • Women are twice as likely as men to order vegetables on their pizza
  • Pizza Hut has 12,583 stores in over 90 countries
  • Saturday night is the most popular night to eat pizza
  • Pizza Deliverers claim women are better tippers
  • During TV news, pizza is most often ordered during the weather
  • There is a Pizza Expo held every year in Las Vegas, Nevada
  • Pizzerias represent 17% of all restaurants
  • The world's fastest pizza maker can make 14 pizza in 2 minutes and 35 seconds
  • 36% of people consider pizza the perfect breakfast
  • Eating pizza once a week can reduce the risk of esophageal cancer
  • The longest pizza delivery was from Cape Town, South Africa to Sydney, Australia
  • Cristian Dumitru of Romania holds the world record for eating pizza, he ate over 200 pounds. But the former world record holder claims the cheese-sauce ratio was too low for what he ate to be considered pizza.
  • In Italy there is a bill before Parliament to safeguard the traditional Italian pizza, specifying permissible ingredients and methods of processing (e.g., excluding frozen pizzas). Only pizzas which followed these guidelines could be called "traditional Italian pizzas", at least in Italy.
  • The largest pizza ever made was at the Norwood Pick 'n Pay Hypermarket in Johannesburg, South Africa. According to the Guinness Book of Records the pizza was 37.4 meters in diameter and was made using 500 kg of flour, 800 kg of cheese and 900 kg of tomato puree. This was accomplished on December 8, 1990.
  • Most expensive pizza created was made by the restaurateur Domenico Crolla who created a $2,745.00 priced Valentine pizza which included toppings such as sunblush-tomato sauce, Scottish smoked salmon, medallions of venison, edible gold, lobster marinated in the finest cognac and champagne-soaked caviar
  • What has been called "the world's most extravagant pizza" is available at New York's Nino's Bellissima restaurant. Topped with six varieties of caviar, chives, fresh lobster and creme fraiche, this 12-inch pie, called the "Luxury Pizza," retails at $1,000.00 (or $125.00 a slice).
  • About 3 billion pizzas are sold annually in the U.S.
  • Mozzarella cheese accounts for nearly 80 percent of Italian cheese production in the United States.
  • The most popular pizza size in the U.S. today is 14 inches in diameter.
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