Margherita at Bacchus Wood-Fired (Troy, NY)
"I love the old school Neapolitan wood-fired pizza at Bacchus Wood-Fired in Troy, NY. The crust is the pièce de résistance! It's soft, yet crispy on the outside, it's chewy, but airy, and slightly salty. I always order the Margherita to keep it simple and not hide this delicious crust! It goes nicely with their Pinot Noir. (I love a pizza place with a decent wine list and several craft beers for my boyfriend!).
Their oven is surrounded by an amazingly detailed sculpture of Bacchus, the god of wine! Our servers have told us that many people, including several from the NY area, tell them it's the best pizza they've ever had. (That could be a line, but I believe it!)" —Beth
Margherita at Pizzeria Giove (Staten Island, NY)
"I have been coming to Pizzeria Giove about a year and a half now. It's located in Staten Island, New York. When I go there I usually just have the Margherita while my guests have their specialties.
Normally I'm not a fan of thin crusts (I'm a Neapolitan guy), but the Margherita packs so much flavor. Here are some things that make it memorable.
The cheese is out of this world. The cheese is house-made every day. It's slightly salty and melts in your mouth. The sauce is made from fresh San Marzano tomatoes that add sweetness to the pie. The fresh basil that is cooked with the pie (I'm a fan of after bake but this makes the pie so much more flavorful. And sometimes they sprinkle a bit of Parmesan cheese.
The Margherita is a namesake in all pizzerias and it is completely different than their home pie in Brother's Pizza in Staten Island. It's less greasy, flavorful and converted me to not be bias towards other styles. Also the staff is wonderful and after a few visits they know you by name." —Mikey
The Vesta from VESTA Mobile Wood-Fired Pizza (Shirley, MA)
"My best slice is from a local start-up called VESTA Mobile Wood-Fired Pizza. Based out of Shirley, MA, they make appearances at Farmers Markets throughout the area. Our favorite pizza is The Vesta, a masterpiece of chicken, crumbled bacon, tomato sauce, and mozzarella and provolone cheese. You can catch a glimpse of flaming smoldering wood inside their beautiful copper-lined oven as they toss in your pizza, hand made when you order. It comes out perfectly crisp and bubbly, and the heavenly aroma torments you the entire drive home. I'm hungry just thinking about it!" —Paige
Full Array at Gotham Pizza (NYC)
"I just recently went to NYC for the first time and everyone told me I had the try the pizza. I tried one place and it changed my outlook on pizza for the rest of my life. It was simple yet so delicious. The place is Gotham Pizza. The one I went to was on the Upper East Side. The crust is what made it so perfect. It was so thin yet so crunchy and could hold up all the toppings. I can't wait to go back and experience this pizza again." —Joshua
Plain Pie at New Park Pizza (Queens, NY)
Mediterranean Pizza from Mario's (Mt. Kisco, NY)
"Here’s my best slice so far this month, but it’s still early—from Mario’s, next to the train station in Mt. Kisco, NY. This is Mario’s Mediterranean pizza, from the great crust to the fresh veggie toppings out of Mario’s own handbuilt wood fired oven—the picture says it all!" —Steve
The Tartufata at Toby's Public House (Brooklyn, NY)
"This is my favorite pizza, from my favorite pizza joint in Brooklyn. Toby's Public House, located in Park Slope is absolutely outstanding. This pie is called the Tartufata. It is thin crust, cooked in wood fire brick oven, so it is crispy and chewy at the same time. It is light enough where I could probably eat a whole pie myself, and yet one slice by itself is beyond satisfying. The pie is topped with truffle oil, black truffle cream sauce, thinly sliced mushrooms, mozzarella and prosciutto. It is rich, flavorful and decadent. I recommend not only this pie, but any of their 15 or so other options, to anyone who is a food/pizza lover like me. You will not regret making me trip. Trust me." —Liz
The Funghi at Julia (Bogota, Colombia)
"From Bogotá, Colombia, this is my best slice! The funghi pizza from Julia, a small restaurant located in "Zona G", a spot where you can find the best restaurants in Bogota. The funghi pizza is perfect: directly out of the wood-fired oven to your table... Crunchy edges... Thin shaped dough... Full of melting fontina cheese... A drizzle of truffle oil and the best part: the funghi filling. Surprisingly this pizza has no tomato, but it doesnt matter, you will not miss it! One bite and you will have tasted one of the best pizzas in Bogota." —Paola
Custom Pie at Domenica (New Orleans, LA)
"I spent three days in New Orleans on business in March. I ate beignets at Café du Monde, had fried gator ‘bites’ at some bar, and of course, was required to eat gumbo by my co-workers. But the best, the BEST, food of the trip was at John Besh’s Domenica.
I managed to try four different pizzas in three trips thanks to their willingness to go half-and-half in the wood-fired oven. The Duck Confit, Sweet Potato and Mascarpone is amazing in terms of its flavor, but the richness and weight of the ingredients put me in one of the most epic food comas I’ve ever experienced. Now, the Prosciutto? Very good as well, but the Arugula distracts from the house-made mozzarella. Taking the cake (or pie?) was a custom pizza requested during their half-price happy hour. Consisting of half their Wild Mushroom (Fontina, a poached yard egg, omit the Bacon for Friday during Lent) and half their Roasted Carrot, it truly was the best of both worls. One cannot say enough about the Roasted Carrot. With a sweet, slightly nutty base of pureed roasted carrot to foil the smoky-charred crust, the pizza is only accented in flavor by roasted beets and brussel sprouts, which play hand in hand with the hazelnuts and ethereal goat cheese. They even managed to sneak slices of butternut squash on there for me!
That the slow poached, richly satisfying ooey-gooey yolk of the yard egg spilled over from the Wild Mushroom side was a bonus no menu description can prepare you for. And it was every bit worth passing up the chance to eat at some of New Orleans iconic restaurants for." —Adam
The Principe at Pomo Pizzeria (Scottsdale, AZ)
"The 'Principe' at Pomo Pizzeria Napoletana has San Marzano sauce, fresh arugula, prosciutto crudo, and shaved Parmesan... when you taste it you'll swear you've died and gone to heaven. I make my own knock-off of this at home, but it's not the same as theirs—with their italian-made authentic Napoletan pizza oven, the bottom gets an amazing char and the crust is thin with a great chew." —Natalie
Porchetta Pie at Stretta Cucina (Durban, South Africa)
"I just had the most amazing pizza at a little Italian joint in Durban, South Africa called Stretta Cucina. The pizza I had was called Porchetta—it was topped with slow roasted pork, pork crackling, cranberry sauce, and crispy sage." —Emil
The Lobster Special at Stanziato's (Danbury, CT)
"This is the Lobster Special at Stanziato's, up in Danbury, CT. :obster, lobster bechamela as the base, bufala, squeeze of lemon, and fresh herbs (scallions, cilantro, parsley)" —Matt
Margherita from Rivermont Pizza (Richmond, VA)
"This is the margherita ($10) from Rivermont Pizza in Lynchburg, VA, where my in laws live. I love the chewy crust, cooked sauce, heavy sprinkling of basil, and fresh tomatoes of this wood-fired pie. RP is also notable for its punk rock atmosphere and giant craft beer selection, which is the best in town." —Bunnycaper
The Jefferey at The Pizza Joint (El Paso, TX)
"The Jefferey is the name of this delicious pizza at The Pizza Joint in El Paso, Texas. Built with pepperoni, Canadian bacon, mushrooms, red onions, black olives." —yonke mua
Deep Dish Pie from Kylie's Chicago Pizza (Seattle, WA)
"The real deal in Seattle, at Kylie's Chicago Pizza. Chicago-style deep dish with green bells, onions and pineapple." —Dhyanesh