The Corner Grille's Sweet Tomato and Basil
"This pizzeria in Worcester, Massachusetts rolls out transparent sheets of dough for its ultra-skinny pies. Think eggroll wrapper thin, or as thick as two to three stacked pepperoni slices. Normally the acidity of winter tomatoes would be a major pitfall, but The Corner Grille has managed to overcome that hurdle with judicious salting and more than a few glugs of oil. Elasticity and chew, characterize this rare pizza specimen, and the crisp cheese rim that replaces the missing end crust sets it apart."
Flour + Water's Bone Marrow Pizza
"The crust at Flour + Water is flavorful and slightly tangy, with perfect charring, ever-so-slightly crisp, and pliant chew. The bone marrow and rapini pizza with fresh horseradish seems like an odd combination, but it works by combining rich, melty, chin-dripping fattiness with the sweet, nutty, burnt edges of the rapini. It's a winning combination and proof that there's always more room for innovation in the pizzasphere."
Liguria Bakery's Pizza Focaccia
"Liguria sells one thing, the same thing they've sold for exactly 100 years: focaccia. And people gobble it up. The Pizza Focaccia comes covered in deep red sauce and studded with green onions. No cheese. The inside of the bread, redolent of olive oil and seasoned with salt, boasts such a light consistency that it could be used for a pillow."
Mortadella Pizza at Great Lake
"The crisp, chewy, yeasty crust at Great Lake is the kind of bread that wheat parents hope their little wheat babies grow up to become. The vibrant sauce, still made from Italian tomatoes for the time being, shines through in each bite. The meat goes onto the hot pizza as soon as it comes out of the oven and it slowly melts into the pie. The mortadella is a shade heavy on clove, but the extra sweetness isn't a big deal at all; this is delicious charcuterie."
Sake Bar Hagi's Tempura Pizza
"You'd think this thing would be a gut bomb, but the tempura pizza at Sake Bar Hagi is ethereally light, crisp, and remarkably ungreasy. I'm not quite sure if it's worth seeking out on its own—unless you're curious. I mean, I can't say it really tasted like pizza. There was a hint of tomato flavor, maybe some cheese, but it was overwhelmingly bready. It might be worth trying, though, if you find yourself at Hagi anyway. "
Tomato Pie from Conshohocken Bakery
"Old fashioned Philly tomato pie is a bit hard to explain to outsiders. It's distinctly different from everyday pizza—the best tomato pies come room temperature from old-school neighborhood bakeries rather than hot from a pizzeria. No toppings and no cheese, save for a scant shake of Romano or Parmesan. The soft, pan-baked crust is reminiscent of focaccia, brushed with olive oil and slightly crisp on the bottom and around the edges."
PMC Hot Truck at Shortstop Deli
"Ithaca is asober-headed town that recognizes the need for 24/7 access 365 days a year to French bread pizza.The bread they use comes from Ithaca Bakery and once toasted, is the perfect combination of crusty, crunchy on the outside and soft on the inside. Mottled cheese and the herb-heavy sauce makes this French bread pizza sub a where-have-you-been-all-my-life experience."
Bee Sting at Roberta's Pizza Cart
"The sweetness of the honey cuts both the saltiness and spice of the oven-crisped soppressata, all with a fresh-tasting sauce of minimally messed-with crushed tomatoes. The cheese is creamy, and there's just enough of it to satisfy folks who look for a balance of elements on their pies." Read more here »