The Best Pizzerias in the World
Pizza is one of the world’s most universally delicious foods. Who doesn’t love the marriage of soft dough, crisp crust, piquant tomato sauce, and tangy, stretchy cheese?
From its origins in Italy to the artisans who are hard at work perfecting it all over the world, there are tons of different way to eat a slice of pizza. Within both Italy and the United States, there are many regional variations that are worth exploring, and we’re here today to help you do just that.
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Here’s a roundup of the world’s best pizzerias, all owned and operated by chefs who have made it their life’s work to achieve excellence in pizza.
Pepe in Grani – Caiazzo, Italy
Owned by the legendary Franco Pepe, Pepe in Grani is widely considered to be the world’s best pizzeria. It’s located in Caiazzo, a small town just outside of Naples, the city that’s considered the spiritual home of pizza.
Pepe’s pizzas are Neapolitan pizza perfected. Irregular rounds of handmade, never-refrigerated dough are stretched out, covered with chunks of incredible buffalo mozzarella and pesto sauce, and baked in a wood-fired oven. The final touch on his famous Margherita Sbagliata (mistaken Margherita) pizza is the tomato sauce, which is added at the end, so its bright, raw flavor is able to shine through without being overheated.
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Pizzarium – Rome, Italy
While most purists insist that Neapolitan pizza is Italy’s premier invention, there is a culinary innovation that’s completely Roman in origin. Pizza al taglio is a type of specialty pizza that’s baked up in large rectangular trays and sold by weight.
Gabriele Bonci, who runs Pizzarium, is thought to be the godfather of pizza al taglio, and he sells tons of different varieties out of his modest shop. His slow-rise dough is chewy with just the right amount of crunch and covered in a generous amount of tomato sauce and toppings. One of the best-selling pies is his pizza rossa, which is simply dough covered in sauce with a sprinkle of oregano.
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Frank Pepe Pizzeria Napoletana – New Haven, CT
When he first came to America, Italian Frank Pepe made his own pizzas and sold them on the street. These first pies helped to define New Haven-style pizza, and soon Frank Pepe Pizzeria Napoletana, Pepe’s original shop, expanded to an empire of eight separate pizzerias owned and operated by his family.
Frank Pepe’s most famous pie is the white clam pizza, which is made with dozens of littleneck clams scattered over a round of dough that’s covered in olive oil, Pecorino-Romano, and minced garlic. The dough itself is a family secret and is only known about 20 or 30 people.
Frank Pepe Pizzeria Napoletana sign in New Haven, CT. The pies aren't bad either. pic.twitter.com/nXm8ugWJLr
— Ken Barber (@TypeLettering) August 12, 2014