Oh, pizza lovers, gather ’round and listen to a tale that’ll make your heart race and your belly rumble! Picture yourself walking down a busy sidewalk with the divine scent of freshly baked bread, melted cheese, and strong tomato sauce floating on the breeze like the chant of a siren. This isn’t just any food story it’s a celebration of America’s pizza obsession, with a surprising twist shining a spotlight on a Pacific Northwest gem. We’re diving into the world of iconic pizzerias, from New York’s legendary slices to a Portland joint that’s stealing hearts globally. Grab a napkin, because this journey through America’s pizza scene is about to get deliciously messy!
We start with the excitement that has all the pizza-crazed people talking: top-ten lists of the world’s best pies. One Bite Pizza’s boisterous host, Dave Portnoy, is in widespread use among pizzaholics, blasting cross-country to deliver brutally candid critiques. Even NYC institutions like John’s on Bleecker Street or Prince Street Pizza don’t receive his top ratings. The world stage has turned its back on him. The dark horse of Portland, Oregon, will let the secret out that the world’s best pizza is not in the Big Apple or even Italian cobblestone streets. It’s a find that will have you booking a flight and jumping headfirst!
- Global Acclaim: Portland pizza is no longer an urban insider’s secret, winning global acclaim.
- Surprise Upset: Who would have thought Oregon would lead the way among more natural pie destinations?
- Taste Bud Heaven: The beauty of a pie at its peak is worth a drive across the country.
But let’s not get too far away from the start pizza is steeped in history, and Italy is still the world standard. But in Naples, 10 by Diego is now on top with its namesake Margherita and Marinara pizzas, spearheading the minimalist revolution. Close behind on their tail, second-best in the world, however, is a little-secret Portland treasure that’s all the rage and turning heads as well as taste buds. Big 7 Travel published about it, and who isn’t proud to be an American pizza enthusiast. It is a piece of news that shines with pride for the face of anyone to be in second place as an American pizza fan to try this culinary gem!
Portland Pizza Revolution: Ken’s Artisan Pizza Paces the Pack
Ken’s Artisan Pizza is the center of attention, cooking 12-inch masterpieces by hand that ranked it as second-best pizzeria in the world. The place is an eye-feast: long-sourdough crust, hand-stretched mozzarella cheese, and juicy Italian tomatoes roasted in blistered, crunchy crusts. That kind of review sends you into a haze, eyes closed, fantasizing about that first blisful bite. I am already booking a flight to Portland to try this magic for myself!
- Wood-Fired Magic: Oven heat browning providing that golden char, elevating each bite to new heights.
- Plain but Celestial: Fresh seasonal ingredients take their rightful place in their Neapolitan-style pizzas.
- Portland Pride: Ken’s is a reflection of the city’s pioneering culinary scene.
Hit of a lifetime or not, Ken’s is Portland institution of pizza culture. No. 3 in the US and No. 19 worldwide, says Italy’s Top 50 Pizza, it has taken its rightful place among pizza royalty. With its provision of crunchy crusts and locally, seasonally sourced ingredients, it’s old-fashioned but unbridled. No pineapple, don’t worry, though ranch for dipping with is always available! It’s one of those places where each bite is a love letter to pizza’s Italian roots. I’m already cringing at that crunching noise, aren’t you?
It’s the manner in which that it combines tradition with Portland’s artsy, bohemian sensibilities that makes Ken’s stand out. The wood-fired oven yields pies as much art as they are food to be eaten, with every ingredient chosen to be added to a flavor narrative. It is not surprising, therefore, that Time Out magazine designated Portland the tenth-best place in the world to dine, and its pizza as the best. A visit to Ken’s is like belonging to some pizza-buzz clique that knows they’re on to something huge. It’s the kind of place where memories and perhaps some tomato stains are forged.
Portland’s Pizza Pantheon: After Ken’s
Portland’s pizzerias are a treasure chest of rich, varied delights. In addition to Ken’s, there’s Apizza Scholls, hypnotizing people for 20 years with its East Coast-style pizza and now officially Portland’s best. Out-the-door lines are evidence of their cult following, and their Apizza Amore a Margherita with cured pork shoulder is an order on Tuesdays. Tip: pre-order takeout because they sometimes run out of dough! It’s one of those places where you can’t help but feel as though you’ve been let in on a delicious little secret.
- East Coast Attitude: Apizza Scholls brings New York attitude to the Pacific Northwest.
- Crowd Favorite: Long waits ensure their pies are just begging to be chomped down on next.
- Off-the-Chain Options: The Apizza Amore is a flavor bomb you won’t forget any time soon.
And Lovely’s Fifty Fifty, the North Portland jewel where art prevails. Michael Russell, food critic, once declared their pies “Ken’s Artisan Pizza after a hike through an Oregon woods,” and I can just not get enough of that woods, in-your-face taste. Seasonal delicacies like chanterelle mushrooms are a flavor tribute to the area’s abundant excess. It’s the type of place you’d order an edible flower as a pizza topping and eat at an art museum. You’ll never get bored with the experience.
Portland’s pizza purists are arguing the point as is the city. Imagine a pack of friends debating ad nauseam whether Lovely’s or Scottie’s Pizza Parlor rightly sits atop the list. Scottie’s has that old-school, foldable New York-style slice that is a hug in a blanket, while Lovely’s goes trendy with its hip toppings. One will aver Scottie’s as the epitome of pizza greatness, another that Portland’s “nichey” ambiance is what makes Lovely’s the best. It’s a taste contradiction that keeps Portland’s pizza culture as offbeat as its citizens.
The Great Portland Pizza Debate: Tradition or Innovation
Not many things within Portland’s pizza culture are more predictable than the fiery debates among its fans. Picture sitting at an outdoor patio and eavesdropping on locals arguing: “Lovely’s or Scottie’s? ” One requests Scottie’s is the ultimate old-school pizza experience picture greasy, pepperoni-slathered slices of sheer comfort. Another asserts Lovely’s quirky, seasonally inspired specials, like a pie with mushrooms crafted from foraged ingredients, are Portland in a slice. It’s the kind of debate that leaves you hungry for a slice of both and willing to make your own decision.
I’m already hungry for a taste-off!
- Old School or Revolutionary: Scottie’s is old-school, but Lovely’s is boundary-pushing.
- Local Passion: Portland pizza lovers are obsessed with their pizza culture with passion and heart.
- Tough Choice: It’s picking a favorite song no way!
This is a battle about the essence of what makes pizza just so great: that it is universal and individual at the same time. Scottie’s provides you with that vintage pizza vibe crisp, foldable pie slices that put you on a New York street corner. Lovely’s is an experiment in cuisine, a pie potentially slathering you with something you never’d put on a pizza before. They’re both excellent, but will suit different tastes starved for something unique, starved for something familiar. It’s a reminder that Portland pizza is not so much about flavor, but about identity. My favorite aspect of this argument is simply the fact that it’s all about Portland’s quirky food culture.
Portland can stand tall and proud with its “nichey” on its sleeve, tradition and innovation.all on the same menu. You can stick with the old mozzarella-basil pie at Lovely’s or go crazy with the month’s specialty pizza, and discover there can’t be a poor choice. It’s a micro-universe to Portland in general adventurous, innovative, and unapologetically quirky. Team Scottie’s or Team Lovely’s, of course: Portland pizza is a taste-heavyweight to be relied on.
Outside Ken’s: Portland’s Pizzas Diversity
Portland’s pizza mania does not reach Lovely’s or Ken’s it’s a flavor-town. Mucca Pizzeria takes palates on a trip to Italy with Spicy Calabrese pizza and house-gelato, a hug from Nonna. And No Saint, where pizza as art meets rustic salads and fine Italian wine for a cozy, sophisticated dining experience. I can already picture myself enjoying a glass of Chianti with a locally sourced green on top.
Portland pizzerias are a gourmet’s thanksgiving to the earth.
- Italian Authenticity: Mucca Pizzeria brings Old World flavor to the Rose City.
- Creative Pairings: Saint doesn’t pair pizzas with salads and wines.
- Sweet Finish: Don’t skip Mucca gelato it’s dessert to end all desserts.
For those seeking something completely different, Pan Con Queso is a winner. This restaurant marries Mexican and Pacific Islander cuisine into “modernist” pizzas with off-the-wall toppings that shock and awe. House-made mozzarella “pixxas” of its own is the embodiment of founder heritage and creativity. Since opening its shopfront, it’s been where to be for food discoverers. I’m anticipating chewing down on a pie whose culture and innovation backstory will be revealed through every mouthful. Rounding out the tableau is Scottie’s Pizza Parlor, Southeast Portland’s gem of 2015. Its
New York-style thin crust is foldable heaven, and its 16-inch square “grandma style” pizza is rave sensations. On busy nights, their par-baked pizzas enable you to bring the magic home, rendering dinner a gourmet experience.It’s the kind of restaurant that brings you back to your youth, waiting anxiously for a hot slice. Portland’s diversity of pizza implies that there is one to suit every mood and whim.
America’s Pizza Tapestry: A Coast-to-Coast Culinary
Tour Now let us begin and go on a grand American tour of America’s world of pizza! From coal-fired New York pizzerias to Chicago deep-dish delights, pizza is America’s language of love. Did you know that a remarkable fifteen percent of Americans eat pizza every day, and leading the pack are young men at twenty-five percent? We’ve spent an astonishing $46.24 billion on pizza in 2017 alone, and it’s cold-hard fact it’s not merely a meal a way of life.
Along our journey, we’ll be visiting old-fashioned-time-pizzerias and trend-setting new-wave champions in equal proportions, each with tales to tell. Hold on to your hat, because America’s pizza affair is a wild, cheesy rollercoaster!
- National Obsession: Pizza swept the action in America, outpacing burgers.
- Big Business: Billions of dollars annually spent are evidence of our boundless love affair with pizza.
- Mixed Styles: Thin to deep dish, there’s something for everyone.
Spotting like Big 7 Travel and Pizza Today brings us to America’s best pies, including San Francisco’s Tony’s Pizza Napoletana and Connecticut’s Frank Pepe Pizzeria Napoletana. Kentucky’s Camporosso Wood Fired Pizzeria was given the 2024 Pizzeria of the Year title by Pizza Today, highlighting its culinary and community achievement. Unbeknownst in reciprocity, Mashed created buzz putting visionaries like Blaze Pizza ahead of giants like Domino’s.
These lists stir up controversy, prompt road trips, and lead us to think that there is great pizza in each state. I’m already planning a cross-country pizza crawl for my bucket list! Una Pizza Napoletana of New York is the world’s best, 50 Top Pizza World 2024 claims, a huge boost for American pizza. Fifteen American pizzerias are included in the world’s top 50, proof of our growing presence. From Yelp’s Midwestern classics to Infatuation’s thoughtful recs, mouths on the coasts and in between sing the praises of spots like Chicago’s Pequod’s and Phoenix’s Pizzeria Bianco. They’re not merely peddling food; they’re creating experience that lasts. America’s pizza is an opulent brocade, and I’m hungry to sample each strand.
Classic American Pizzerias: Where Tradition Meets Flavor
Let us start our national odyssey at the first pizzeria of America, Lombardi’s, created in 1905 in Little Italy, New York. Their coal-fired brick ovens bake up pies with the perfect ratio of crunchy crust to bare-bones, top-shelf toppings. You feel like you are boarding a time machine, where each bite is rooted in history. I can imagine myself sitting at a checkered tablecloth, savoring a classic Margherita and feeling a bond with a hundred years of pizza lovers.
Lombardi’s is not just a restaurant it’s an experience for any pizza devotee.
- Historic Beginnings: Lombardi’s set the benchmark for American pizza over a century ago.
- Coal-Fired Magic: Coal-fired ovens leave a characteristic, smoky flavor.
- Timeless Charm: It’s a pilgrim site for everyone who hungers for pizza history.
In Chicago, there is just one Pequod’s Pizza and its caramelly crust, thanks to cast-iron skillets doling out a cheesy, crunchy edge. Since 1970, it has attracted loyal followers throughout the continent, who will travel out for this deep-dish icon. Brooklyn’s Paulie Gee’s marries Neapolitan heritage with creative topping options like sake-marinated sauces, capped off in a cozy, brick-lined space.
These pizza joints are not just restaurants they’re narratives, telling the stories of passion and flavor. I’m already dreaming of that caramelized crust at Pequod’s! On the West Coast, Bar Bocce in Sausalito, California, offers wood-fired pies with stunning bay views and bocce courts for post-pizza fun. In Texas, Zoli’s in Addison wows with bold flavors like the Meatzilla, piled high with meatballs and pepperoni. Every single one of these locations is unique, lending weight to the idea that pizza is as eclectic as America itself. Starving for history, creativity, or just plain good pie, these restaurants don’t let us down. This tour has left me famished for more than a slice of pizza it’s an appetite for people and discovery.
The Art of Pizza: Innovation and Recognition
The existence of pizza is not solely consumed it’s innovation and competition. The International Pizza Challenge at the Las Vegas Pizza Expo honors winners like Tony Cerimele, 2024 World Champion Pizza Maker. Restaurants like Una Pizza Napoletana and Tony’s Pizza Napoletana are well known internationally, and chefs like Sarah Minnick of Lovely’s Fifty Fifty are James Beard award nominees. All these awards are a peek at the talent and hard work that goes into each pie.
I’m in awe of the dedication it takes to craft a world-class slice.
- Competitive Spirit: Pizza Expo showcases the best pizza makers globally.
- Award-Winning Talent: Chefs like Sarah Minnick elevate pizza to high art.
- Global Stage: American pizzerias are earning their place among the world’s best.
In San Francisco, Flour + Water Pizzeria gets Neapolitan style just right with a portable crust, and Brooklyn’s L’Industrie mind-blows with burrata-topped artisan slices. Pizzeria Mozza in Los Angeles depends on a wacky dough recipe to produce its airy, sweetish crust, sheer imitation of Nancy Silverton’s brilliance. These joints are trend-busters who make the old and the new into flavor memories. I can almost feel L’Industrie’s rich burrata come on! James Beard Awards and Yelp reviews only remind us to recall that pizza is comfort food you know, more than comfort food a cultural phenomenon. From Down North Pizza in Philadelphia, recognized for its community impact, to Grimaldi’s in New York, with its iconic coal-fired crust, these pizzerias are shaping the culinary landscape. Every bite tells a story of creativity, heritage, and love.America’s pizza scene is a celebration of diversity, and I’m ready to keep exploring, one slice at a time.
