The Best Pizzerias in the World
Paulie Gee’s – Brooklyn, NY
Paulie Gee’s is a Brooklyn institution. They don’t take reservations, and families regularly line up as early as 4 pm to get a table. Paul Giannone is the founder and head chef, and in between throwing his hand-made pizzas into the white brick oven, he still manages to make time to greet every table. If you eat at Paulie Gee’s and order more pizzas than there are people at the table, Paulie comes out with a bottle of limoncello and pours shots all around.
Eat there once and you’ll understand why people order so many pies. The thin crispy crust is perfectly Neapolitan in style, and he doesn’t skimp on toppings. Pepperoni pizzas are literally covered in charcuterie, and you’ll never get a cheese-less bite.
Lou Malnati’s Pizza – Chicago, IL
If you’ve never seen Chicago-style deep-dish pizza, it might be a shock. Instead of lacy, thin-crusted beauties, Chicago-style pizza is thick — at least several inches deep — and chefs spread the cheese down on the crust first, before topping the entire thing with a thick layer of tomato sauce. The result is a decadent pie with amazing texture and flavor in every bite.
Lou Malnati’s is thought to be some of the best pizza in Chicago/ His fans adore his perpetually fresh sauce, and the sausage that he has made to his exact specifications.
— Lou Malnati's Pizza (@LouMalnatis) August 8, 2018
i Tigli – San Bonifacio, Italy
Just outside Verona, in the northern part of Italy, is the town of San Bonifacio, where inventive chef Simone Padoan is putting his own spin on pizza at i Tigli. His goal is to mess with your idea of pizza and use this often-casual form to create gourmet dishes.
He frequently uses unique ingredients that would be more familiar on the menu of a Japanese restaurant. Raw red shrimp, seabass, and wasabi mayonnaise are just a few of the toppings adorning his pizzas right now. He makes all the doughs by hand, but he’s also comfortable messing with tradition, and uses a base of corn focaccia for some of his pizzas.
— Maite Vicente d Juan (@MaitetxuVdJ) November 1, 2016