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Amerika se 35 beste pizza -skyfievertoning

Amerika se 35 beste pizza -skyfievertoning


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Wie maak Amerika se beste pizza? Die paneel van kundiges van die Daily Meal weeg in

#35 Papa's Tomato Pies (Trenton, N.J.)

Lombardi's word algemeen beskou as 'Amerika se eerste pizza', maar as Nick Azzaro, eienaar van Papa's Tomato Pies, is nie skaam om jou te vertel nie, Papa's-wat in 1912 gestig is-is eintlik die langste pizzeria in familiebesit in Amerika. Met soveel tradisie, Papa's gehad het om die lys van 35 beste pizza's in Amerika te maak, veral sedert Papa's vanjaar sy honderdjarige bestaan ​​gevier het. Vir Pappa's is die gesin agter die tert net so belangrik soos die sny, aangesien die resep deur geslagte heen oorgedra is.

Die Azzaro-gesin kook die op maat gemaakte pasteie wat op verskillende maniere aangepas kan word. Kliënte kan kies tussen alles van knoffel tot sampioene en pepperoni tot frikkadelle, of ansjovis byvoeg vir die ekstra skop. Maar vir die Azzaro's is dit die tradisie wat hul restaurant uniek maak. Van die oorspronklike van 'n Papa gepraat, kyk na hul mosterdpastei.

#34 Pizaro's (Houston)

Hierdie pizza -pizza van Houston word geïnspireer, soos baie ander op hierdie lys, deur die Napolitaanse weergawe uit Italië. Maar wat ander nie kan roem nie, is dit Pizaro se pizza word gemaak deur Bill Hutchinson, 'n Napolitaanse pizzaiuolo-'n Associazione Verace Pizza Napoletana-gesertifiseerde pizza-vervaardiger. Saam met sy vrou en seun bestuur Hutchinson Pizaro's in 'n poging om die geure van Italië na Houston te bring.

#33 2Amy's (Washington, DC)

Die Italiaanse regering het die Napolitaanse pizza in 1998 amptelik erken as 'n tradisionele kos om die historiese gereg te bewaar en voort te sit. Hulle verleen die status van pizza D.O.C (Denominazione di Origine Controllata) -status om te verseker dat sjefs voldoen aan die riglyne van wat hierdie pizza moet wees.

2 Amy's is 'n lid van die vereniging, dus as u in een van hul pizzas byt, weet u dat u 'n tipiese tradisionele tert kry. Hulle spyskaart is verdeel in D.O.C -pizza -aanbiedings, gevulde pizza's en meer tradisionele, maar ongesertifiseerde opsies. Die marinara, margherita en margherita ekstra, met tamatie, mozzarella di bufala en kersietamaties, vorm die D.O.C -opsies. Daar is ook gevulde pizza's met mozzarella, ricotta en vars vleis.

#32 EVO (Charleston, SC)

EVO, wat staan ​​vir 'ekstra virgin oven', bied vars, houtgestookte pizza in Napolitaanse styl, gemaak met seisoenale en plaaslike bestanddele. Produkte van plaaslike boere word gebruik om hierdie pasteie te ontwikkel. Die spyskaart bestaan ​​uit slegs vyf pizzas, waaronder Margherita, pistache pesto, sampioene en Gruyère, en die varkvleis Trifecta, en 'n drie-kaas calzone, maar die 17 ekstra bolaagkeuses stel kliënte in staat om 'n hoë fees te maak.

#31 Santarpio's (Boston)

Die plaaslike gunsteling het reeds 'n goeie roem gekry nadat hy die afgelope 20 jaar sewe keer die beste tradisionele pizza in New England -toekenning van die tydskrif Boston gewen het, insluitend verlede jaar. Santarpio's, wat in 1903 geopen is, hou by hul tradisionele wortels wat hul berugte snye betref. Hulle spyskaart bestaan ​​uit 'n verskeidenheid opsies, maar bevat ook 'n lys van die gunsteling kombinasies van kliënte, soos 'n tert wat wors met knoffel, beesvleis en uie, en selfs "The Works": sampioene, uie, rissies, knoffel, wors, pepperoni, ekstra kaas en ansjovis.

#30 Spacca Napoli (Chicago)

Spacca Napoli onderskei van die res van die Chicago-pizza-pak as gevolg van die unieke pizza in Napolitaanse styl. Die restaurant het 'n wasgoedlys met toekennings gekry, van die 2012 Michelin Bib Gourmand -toekenning tot 'n 95 % "like" gradering op Zagat.

Die pizza word deurgaans toegejuig vir die egtheid daarvan, aangesien eienaar Jon Goldsmith gereeld van en na Napels reis om die geure van die streek te bestudeer. Die spyskaart onderskei pizze rosse (gemaak met tradisionele rooi sous, tamaties en olyfolie) van die pizze bianche (gemaak sonder rooi sous en bedek met olyfolie). Kliënte kan eet op die prosciutto e rucola, bianca con bufala, diavola of salsiccia as hulle op soek is na 'n kundig bereide pastei.

#29 Great Lake (Chicago)

Jy behoort nie van plan te wees om te slaan nie Groot meer met 'n groot groep vriende omdat die klein ruimte nie besprekings neem nie en slegs genoeg sitplek vir 12. Groepe is beperk tot 'n maksimum van vier gaste en sitplek is beskikbaar op 'n eerste-kom-eerste-bedien-basis. In teenstelling met sommige pizza -pelgrimstogte, is die wag van Great Lake egter nie onhanteerbaar nie. Die eienaars self sal u vertel dat dit eintlik 'n mite is dat u nie kan sit nie.

Maar die Groot Meer is baie gewild en met goeie rede. Dit gebruik vleis en suiwelprodukte afkomstig van weiding en menslik grootgemaakte diere slegs op plase in familiebesit. Hulle pasteie is bekend vir hul fynproewersflair, en die cremini -sampioen, Dante -verouderde kaas en swartpepertaart is 'n gunsteling by kliënte, net soos hul tamatiesous, Dante -lamskaas en vars kruie -pizza.

#28 Al Forno (Providence, R.I.)

In South Main Street in die hartjie van Providence, R.I. Al Forno bied 'n uitstekende Italiaanse eetervaring vir diegene wat nie die vlug kan bekostig nie. Man-en-vrou eienaar-sjefs George Germon en Johanne Killeen het die Insegna del Ristorante Italiano van die Italiaanse regering ontvang, 'n seldsame eer vir Amerikaners, toe te skryf aan hul ingeligte passie vir pasta saam met hul uitvinding van die gegrilde pizza. Die restaurant bak hul pasteie in houtoonde sowel as op roosters oor houtskoolvuur. Hulle gegrilde pizza-margarita, met vars kruie, pomodoro, twee kase en ekstra-olyfolie, is waarskynlik die opvallendste tert.

#27 Una Pizza Napoletana (San Francisco)

Arthur Bovino

Anthony Mangieri het die pizza -toneel in New York stormagtig toe hy sy oorspronklike pizzeria in Manhattans East Village oopmaak, toe verwoes hy New Yorkers toe hy het die winkel in 2009 gesluit met drome om na die weste te verhuis. Nou, die eienaar van Una Pizza Napoletana hou aan om dinge "suiwer en eenvoudig" te hou met die pasteie wat in 'n houtoond op sy plek in San Francisco gebak is. Alhoewel die spyskaart beperk is, kry die restaurant 'n knou by die tuisgemaakte pizza's. Diners kies uit slegs vyf pizza's, ongeveer $ 20, plus 'n spesiale taart, Apollonia, gemaak met eiers, Parmigiano-Reggiano, buffelmozzarella, salami, ekstra olyfolie, basiliekruid, knoffel, seesout en swartpeper, dit is net beskikbaar op Saterdae.

#26 Pizzeria Bianco (Phoenix)

Die inwoner van Bronx, Chris Bianco, het geopen hierdie Phoenix -pizza -plek meer as 20 jaar gelede en versamel nog steeds toekennings. Bianco verskyn in 'n New York Times artikel, waar hy gesê het: "Daar is geen geheim vir my pizza nie. Siciliaanse oregano, organiese meel, San Marzano -tamaties, gesuiwerde water, mozzarella wat ek by Mike's Deli in die Bronx leer maak het, seesout, vars giskoek en 'n bietjie gister se deeg. Uiteindelik gaan goeie pizza, soos enigiets anders, oor balans. Dit is so eenvoudig. "

Die restaurant bedien nie net verslawende pizza's met dun kors nie, maar ook fantastiese antipasto (met groente wat met houtoond gebraai word), perfekte slaaie en tuisgemaakte plattelandse brood. Besprekings word slegs vir ses of meer aanvaar, dus wees voorbereid om te wag (alhoewel die afwagting effens draagliker is noudat hulle oop is vir middagete).

#25 Pizzeria Mozza (Los Angeles)

Bekende bakker en sjef Nancy Silverton saamgewerk Die Italiaanse kookkuns -magules Mario Batali en Joe Bastianich maak oop Osteria Mozza, 'n hotspot in Los Angeles waar die beroemde kliënte verbleik in vergelyking met die innoverende, kreatiewe tarief.

Die pizzeria, wat aan die hoofrestaurant gekoppel is, bied 'n verskeidenheid Italiaanse spesialiteite, van antipasti tot bruschetta, maar die pizza's in Napolitaanse styl steel die vertoning. Hul lys van 20 verskillende pasteie wissel van $ 11 vir 'n eenvoudige aglio e olio, 'n klassieke kaaspizza, tot $ 24 vir 'n meer unieke tert met muurbalbloeisels, tamatie en burrata -kaas.

#24 DeLorenzo se tamatiepastei (Trenton, N.J.)

DeLorenzo's dien 'n ernstige tradisie met hul pasteie - 'n waarde van 65 jaar. Kliënte kan hul klein of groot tamatiepasteitjies bo -op sit deur te kies uit 'n reeks verskillende toppings, waaronder ansjovis, artisjokke, spinasie, wors en pepperoni. DeLorenzo's bied ook 'n mosseltert, al is dit een met tamatiesous. New Haven -pizza -puriste, pasop!

#23 Osteria (Philadelphia)

Aangewys vir die beste nuwe restaurant deur die James Beard Foundation in 2008 en wenner van die James Beard Foundations se beste middel-Atlantiese sjef in 2010, Osteria het 'n paar superbewyse, en nogal 'n bietjie hype om na te kom. Marc Vetri, Jeff Michaud en Jeff Benjamin het die idee bedink tydens 'n reis in Toskane, en ons is bly dat hulle dit gevolg het.

Die pizza by Osteria is baie tradisioneel, met 'n gourmet -draai, en bied pasteie soos polpo, gemaak van seekat, tamatie, rooi chili -vlokkies en gerookte mozzarella, of lombarda, met gebakte eier, bitto -kaas, mozzarella en cotechino -wors vir 'n romerige en sagte geur. En die wynlys is ook nie half sleg nie, met meer as 100 Italiaanse wyne saam met u bekroonde tert.

#22 Scuola Vecchia (Delray Beach, Florida)

Scuola Vecchia bring 'n magdom tradisionele Italiaanse pizza's na Delray Beach, Florida, met baie verskillende opsies vir elke pizza -liefhebber. Gaste kan kies uit meer as 20 verskillende pizza's, van die tradisionele Margherita-pizza tot meer komplekse pasteie, soos die capricciosa met vars mozzarella, tamatiesous, Italiaanse ham, artisjokke, sampioene en ekstra-olyfolie. Maar as u nie presies kan vind waarna u soek nie, is daar die opsie om u eie tert te bou, begin met die fondament van óf 'n marinara óf Margherita.

#21 Sally's Apizza (New Haven, Conn.)

Sally's Apizza is 'n New Haven -klassieke en werk vanaf dieselfde plek waar hulle in die laat 1930's in New Haven se Wooster Square geopen is. Hulle pizza is tradisioneel dun kors, bedek met tamatiesous, knoffel, "mozz." Die pasteie lyk baie dieselfde as wat u in die straat by Frank Pepe sal vind, wat 'n pizza -gelowige in New Haven sal opmerk, want die man wat Sally's oopgemaak het, is die neef van die eienaar van Pepe. Die mense by Sally's sal die eerste mense wees wat vir jou sê dat Pepe 'n beter mosselpastei maak, maar hulle tamatiepastei het miskien die oorspronklike maat daar.

#20 Regina Pizzeria (Boston)

Dit kan nou ongeveer 20 plekke bevat, maar die oorspronklike Regina Pizzeria was 'n plaaslike hotspot sedert 1926 toe dit die eerste keer in die North End van Boston geopen is. Hulle pizza's is gemaak van deeg met 'n 80-jarige gesinsresep, sous, volmelk-mozzarella en natuurlike toppe sonder preserveermiddels of bymiddels, en alles in 'n baksteenoond gaar.

Hulle bied 'n verskeidenheid van byna 20 verskillende pasteie, sommige op 'n meer tradisionele manier, terwyl ander, soos die St. Anthony's pizza met regina wors, worsskakels, geroosterde paprika en knoffelsous, uniek is.

#19 Gjelina (Los Angeles)

Hierdie plek in Venesië bied 'n Italiaanse gunsteling aan restaurante wat op die nuwerwetse Abbott Kinney Boulevard kuier. Die spyskaart wissel van sjokolade en kaas tot oesters en bevat 'n indrukwekkende wynlys, maar die pizza lok baie skare. Gjelina bied 'n lys knapperige, dun kors pasteie, sowel as deurdagte geregte wat gemaak is met markvarse bestanddele en tuisgemaakte wors.

# 18 Meel + Water (San Francisco)

Alhoewel hierdie restaurant in San Francisco beweer dat hy spesialiseer in tuisgemaakte pasta, is dit hul pizza niks om te spot. Gebak in 'n houtoond, die dun-kors pizza by Meel + Water volgens sjef en mede-eienaar, Thomas McNaughton, kombineer die Ou Wêreld-tradisie met moderne verfyning. Pizzabroodjies wissel na gelang van die elemente in die seisoen, wat elke eetervaring werklik uniek maak, maar klassiekers soos die handboek Margherita (erfstuk tamaties, basiliekruid, fior di latte en ekstra olyfolie) en mark vars salsiccia (wors, brandnetels) , gekarameliseerde uie, treccione -kaas en peperwortel) is altyd beskikbaar.

#17 Antonio Ristorante (Addison, Texas)

Antonios spesialiseer in die aanbied van Italiaanse kos uit die noorde en suide van die land, maar dit is veral bekend vir sy pizza. Alhoewel die spyskaart meer as genoeg aandete bevat, is die pizza -spyskaart kort en soet. Antonios bied vyf spesiale pasteie aan, alles vir minder as $ 12. Die keuses sluit prosciutto, kappertjies, artisjokharte in; Italiaanse wors; pepperoni; en 'n reeks kase, hard en sag.

#16 Roppolo's (Austin, Texas)

Hierdie besigheid in familiebesit bedien dekades in Siciliaanse styl daagliks, wat daagliks vir die plaaslike bevolking en besoekers van Austin vars gemaak word, in die historiese stadskern van die stad. As gevolg van sy gewildheid, het die restaurant sy voetspoor uitgebrei tot twee plekke en twee voedseltrokke, en het dit ook sy weg gevind in die spysenieringsbedryf. En met 'n sluitingstyd van 03:00 vir alle plekke, beide mobiel en stil, sorg hulle dat inwoners van Austin altyd maklike toegang tot 'n warm sny het.

#15 Anthony's Coal Fired Pizza (Various Locations)

Sjef en stigter Anthony Bruno bring klassieke geure met 'n stedelike draai na pizza -liefhebbers Anthony’s Coal Fired Pizza op sy 34 verskillende plekke wat oor Florida, New York, Pennsylvania, New Jersey, Delaware en Connecticut strek.

Die pizza word teen 800 ° in 'n steenkool-oond gaar vir 'n skerp kors wat 'n 'welgediende guns' bied, die handelsmerk van die ketting. Anders as baie restaurante op hierdie lys, is Anthony's geïnspireer deur pizzeria's in Brooklyn-styl wat die atmosfeer byna net soveel waardeer as die smaak van die tert. Bruno het sy eerste plek in Suid -Florida geopen en vinnig deur die hele staat uitgebrei voordat hy nasionaal uitgebrei het.

#14 Reginelli's (New Orleans)

New Orleans is bekend vir sy gumbo en po'boys, maar in 1996 is die stad bekendgestel aan 'n binnekort plaaslike gunsteling met die opening van Reginelli se pizzeria. Darryl Reginelli en Bruce Erhardt bied 'n gevarieerde spyskaart met baie meer as pizza, maar die pasteie is die rede waarom mense terugkom.

'Die doel van Reginelli's Pizzeria was om 'n bietjie verskeidenheid en sin vir humor by te voeg tot die' uiteet '-ervaring van New Orleans,' volgens hul webwerf.
Kliënte begin met 'n 14- of 10-duim-tert en kan van vooraf bou wat hulle wil vir hul ideale pizza. Reginelli's bied byna 35 toppings, waaronder: swart olywe, geroosterde knoffel, artisjokke, eiervrug, bokkaas, gorgonzola, hoender, portobellos en pancetta.

#13 A16 (San Francisco)

Vernoem na die snelweg wat loop tussen Napels en Canosa, Puglia, A16 al sy inspirasie put uit die bootvormige land, maar met aanbidding vir die Campania-streek in die suide. Sedert 2004 het eienaar Shelley Lindgren se Marina District -restaurant absoluut pragtige Napolitaanse pasteie uitgesit en dit bedien met 'n groot verskeidenheid Suid -Italiaanse wyne.

#12 Jumbo Slice (Washington, DC)

Dit kan pizza -puriste kwaad maak om te hoor, maar dit lyk asof groter in hierdie geval beter is. Jumbo sny pizza in die Adams Morgan-woonbuurt in Washington, DC, bied dit presies jumbo-snye vir die immer-so-honger skare wat hul maag vol wil vul (meestal as hulle dronk is). Daar is feitlik geen strukturele integriteit nie, en dit gaan alles oor die foefie, maar hierdie kaasagtige, pittige, reuse sny is eintlik baie lekker (en nee, nie net nie omdat jy is dronk as jy dit eet). Wees eerlik, die jumbo -sny het op hierdie stadium 'n plaaslike steunpilaar geword en feitlik een van die ikoniese voedsel van die stad. Die enigste ding wat dit weerhou van wêreldoorheersing? 'N Groter oond sodat dit nog meer belaglik kan word.

#11 Monza (Charleston, SC)

Die stad van Monza huisves 'n historiese Italiaanse snelweg waar eienaars van die beste motors sedert 1922 elke jaar, van Alfa Romeo tot Ferrari, elke jaar om die krommes van die baan van 6,25 myl ry. Monza in Charleston, SC, voer die geskiedenis van hul naamgenote uit om hul handgemaakte pasteie aan inwoners van die stad te bied.

Monza gebruik ingevoerde San Felice-koringmeel, Napolitaanse gis en gefiltreerde en pH-gebalanseerde water om hul weergawe van die mees tradisionele pizza moontlik te maak. Die pasteie word in die houtoond gebak teen 'n swelende 1000 °, wat 'n dun en knapperige kors bied, en word bedek met mozzarella met vars en gewoonlik plaaslike bestanddele.

#10 Fireside Pies (Dallas)

Wat amper 10 jaar gelede in 'n ou kothuis in Dallas begin het, het gegroei 'n handjievol restaurante ambagsaartjies voor te sit. Pizza's word in 'n houtoond gaargemaak en spog met 'n verskeidenheid geure vir elke bui, insluitend tuisgemaakte hoenderwors, balsamiese gebraaide hoender en prosciutto en Parmesan.

#9 Co. (New York)

Geleë in die hartjie van die Chelsea -woonbuurt in Manhattan, Co. (uitgespreek maatskappy) geopen in 2009 in 'n mededingende pizzamark. Met byna 'n dosyn verskillende restaurante op elke hoek, was Co teen 'n strawwe mededinging. Maar hierdie kwaliteit pasteie het bewys dat dit uithouvermoë het. Jim Lahey, eienaar van Sullivan Street Bakkery, het Co geopen om sy draai aan Romeinse pizza aan inwoners van Chelsea te bied, en fokus op die gemeenskaplike eetervaring.

Co bedien die tradisionele opsies, maar bied ook pasteie met flare. Die sampioen- en jalapeño -tert gee 'n bietjie skop, terwyl die ham en kaas amper dekadent is met pecorino, Gruyère, mozzarella, prosciutto en karwij. En as Lahey eier gaan? Bestel twee.

#8 Gino's East (Chicago)

Gino’s is moontlik die beste in Chicago-gereg, met 'n geskiedenis wat byna 50 jaar oud is. Die verhaal begin met twee taxibestuurders en hul vriend, wat gefrustreerd geraak het oor spitsverkeer en besluit het om hul eie pizzaplek oop te maak. Net langs die beroemde Michigan Avenue -strook in die hartjie van die middestad, word die restaurant sedert sy ontstaan ​​beskou. Die mure van die restaurant is bedek met graffiti, want dit is 'n tradisie van Gino's om u naam op die muur te sny as u 'n toegewyde beskermheer is.

Die pasteie begin met 'n botterige kors wat verkrummel sodra u 'n hap neem, en dan word dit gevul met 'n laag vulsels (van soet Italiaanse wors tot pynappel), met 'n meer as gesonde porsie mozzarella-kaas, en afgerond met fyngedrukte wingerdstok-tamaties. Hulle sukses het daartoe gelei dat hulle 11 plekke oopgemaak het, en selfs uitgebrei het na die naburige Wisconsin vir al die kaasliefhebbers.

#7 Frank Pepe (New Haven, Conn.)

As u die gelaaide onderwerp van Amerika se beste pizza met enige gesag wil bespreek, moet u 'n pelgrimstog maak na hierdie legendariese New Haven -plek.Frank Pepe het sy deure in Wooster Square in New Haven, Connecticut, in 1925 geopen met klassieke pizza in Napoletana -styl. Nadat hy in 1909 op 16 -jarige ouderdom uit Italië na die Verenigde State geëmigreer het, het Pepe vreemde werke geneem voordat hy sy restaurant oopgemaak het. Sedert sy ontstaan, het Pepe's nog sewe plekke oopgemaak.

Wat moet u hiervoor bestel kontrolelys bestemming? Twee woorde: mosselpastei. Dit is 'n pizza-genre uit die noordooste wat sy eie is, en Pepe's is die beste van hulle almal-vars gesnyde, piepklein kosselmossels, 'n intense dosis knoffel, olyfolie, oregano en gerasperde kaas bo-op 'n koolkleurige kors. Die gevorderde stap? Mosselpastei met spek. Verwag net om in die ry te wag as u die naweek na 11:30 daar aankom.

#6 Joe's (New York)

Yelp/Cliff K.

Joe's Pizza is net so sinoniem met New York as die Statue of Liberty of die Empire State Building. Die berugte winkel het byna elke lys van die beste pizzas geplaas, waaronder GQ's Top 25 Pizzas, Shecky's Best in New York en New York Magazine se beste pizza in New York.

Die sleutel tot Joe se sukses is hul tradisionele pizza in New York-styl met dun kors, goeie sous en net die regte verhouding kaas, sous en kors (net 'n bietjie minder van die eerste twee). Sedert 1975 bedien Joe's sowel toeriste as inwoners, wat dit 'n ware ikoniese besienswaardigheid in New York maak. Almal het 'n snyverbinding, maar as die stad net een sou hê, sou dit die geval wees. (Lees 'n onderhoud met Salvatore Vitale van Joes terwyl hy rooipepervlokkies praat.)

#5 Vito & Nick's (Chicago)

In 'n stad wat toegewy is aan diepgeregte pasteie, hierdie restaurant in familiebesit bedien al dekades lank pizza's met dun kors aan inwoners van Chicago, en soos die aantekening op hul webwerf toon ("As u nie van ons weet nie"), is die eienaars redelik vol vertroue in hul gewildheid. Die dun kors en groot kaas- en sousbedekking sal u waarskynlik instem.

#4 Pizano's (Chicago)

Met vier plekke en nog een op pad, weet jy dit Pizano's het 'n getroue aanhanger onder die intense mark vir diep geregte in Chicago. Maar Pizano se aanbiedinge beide diepgeregte pizza en 'n dun-korsweergawe wat volgens baie mense selfs die meeste New Yorkers gelukkig sal maak.

Vir die diepgang-skare bied die restaurant die Rudy's Special, 'n tert waarvoor die restaurant vooraf die gaste se geduld vra. Hierdie monsteragtige mengsel, bedek met kaas, wors, sampioene, uie en groenrissies, neem tot 30 minute om heeltemal deur te kook.

#3 John's Pizzeria (New York)

Ja, John's van Bleecker is besig met toeriste, maar daar is 'n rede waarom hierdie plek so 'n instelling geword het. Die pizza word in 'n steenkool-gestoofde oond gaargemaak, net soos dit sedert 1929 daar gedoen is. U kan kies uit die toevoegings (pepperoni, wors, gesnyde gehaktballetjie, knoffel, uie, rissies, sampioene, ricotta, gesnyde tamatie, ansjovis, olywe en geroosterde tamaties), en jy kan jou naam in die mure krap soos die troppe voor jou, maar wat jy kan nie doen is om 'n sny te bestel. Slegs pasteie, bud.

#2 Motorino (New York)

Sommige ruimtes is vervloek. Ander is geseënd. Toe Anthony Mangieri Una Pizza Napoletana by 349 East 12th St. afsluit en na San Francisco vertrek, het Mathieu Palombino die huurkontrak oorgeneem en die ruimte hernoem Motorino, en dit lyk asof die pizzatoneel van East Village amper nie 'n maat slaan nie. Benewens die tradisionele variëteite marinara en Margherita -pizza, bied Motorino nog 'n handjievol meer pittige pasteie, waaronder een met kersie -mossels en een met spruite. (Alhoewel dit niks met die kwaliteit van hul pasteie te doen het nie, bedien Motorino ook een van die beste seekatte in die stad.)

#1 Di Fara (Brooklyn, NY)

Domenico DeMarco is ietwat 'n plaaslike beroemdheid en het dit besit en bedryf Di Fara sedert 1964. Dom kook beide New York- en Siciliaanse pizza van Woensdag tot Sondag vir honger New Yorkers en toeriste wat bereid is om op lang rye te wag, en die vrye te trotseer vir alles wat die Di Fara-toonbankervaring is. Ja, dit is beter om 'n hele tert te kry as om geld op die $ 5 -stuk te gooi. Ja, dit is 'n trek, en seker, Dom gaan deur periodes waar die onderkant van die pizza is kan neig na oordrewe, maar as hy aan is, kan Di Fara 'n baie sterk argument wees om Amerika se beste pizza te wees. As u wil verstaan ​​hoekom, kyk na die wonderlike video oor Di Fara, voordat u die reis onderneem,Die beste ding wat ek nog ooit gedoen het.


Soek na die beste

Die eerste stop op Gayle se soeke is Ledo's Restaurant by haar alma mater, University of Maryland, in College Park, waar Gayle 'n student was in die 70's (inlas: Gayle circa 1976). 'Ek het nog altyd van pizza gehou, maar daar is geen pizza ter wêreld nie, in die wêreld, waaroor ek nog steeds praat, en onthou en dink ongeveer 30 jaar later, ”sê Gayle.

Ledo's bedien sedert 1955 sy beroemde vierkante pizza, en die 82-jarige eienaar Tommy Sr. steeds agter die toonbank — ses dae per week!

Tommy Jr., wat die restaurant saam met sy pa bestuur, sê hul pizza is soos geen ander nie. "Dit is die sout van die kaas, die soetheid van die sous en dan is die kors net 'n baie basiese deegresep," sê hy. "Meng dit saam en dit het 'n unieke smaak."

Gayle sê die enigste ding wat sy meer liefhet as pizza, is basketbal aan die Universiteit van Maryland. Om haar geheue te voltooi, nooi Gayle Len Elmore, 'n gunsteling Terrapin -basketbalspeler uit haar universiteitsdae, om deel te neem aan die pret. Len sê Ledo's bly een van die bestes! 'Dit is 'n objektiewe mening gebaseer op dekades en dekades se navorsing,' sê Len.

Vir die naasbeste pizza -pastei pak Gayle haar tasse en gaan na Phoenix, Arizona, die tuiste van Pizzeria Bianco en mdash, die mees aanbevole pizza deur Oprah kykers!

Een van die dinge wat hierdie pizza so spesiaal maak, is die eienaar Chris Bianco se passie vir sy pastei. Hy maak elke pizza persoonlik en soms meer as 250 per nag! Chris sê om die varsste tert moontlik te bedien, is die sleutel tot sy sukses, en geen afhaal of aflewering nie! Dit beteken dat die wag vir sy 'plak van die hemel' lank kan wees, maar dit keer nie dat mense in 'n ry kom nie! & quotHy stort sy hart en siel in elke pastei, & quot, sê een aandete. "U proe sy passie vir die kos."

Die streng tertbeleid van Chris is ook van toepassing op toppings, en u sal geen pepperoni hier vind nie. In plaas daarvan gebruik Chris sopressata, 'n varkwors wat hy sê dat hy beter kan kook. Gayle se gradering? & quot [Dit was] anders as enigiets wat ek ooit geproe het. . Dit het my gegroet. & Quot

Gayle se volgende stop neem haar na New York City, die tuiste van O, The Oprah Magazine, om die beste van die Big Apple te bied. Volgens haar bestuurder, Terrell, het die enigste Die plek vir 'n stuk New York is Mariella's — net 48 treë van die O Tydskrif kantore!

Die eienaar van Mariella, Joe Licata Sr., sny al 30 jaar van die beste in die stad op. Hul geheime resep is net dit —secret! "Oh my God. Ek is mal oor die kaas. Ek is mal oor die olie. En ek is baie lief vir die kors en die sous," sê Gayle.

As Brooke Shields smag na pizza, stop sy by HomeMade Pizza Company. Die filosofie van HomeMade, wat deur vriende van Brooke begin is, is "ons maak dit, u bak dit."

HomeMade maak pasgemaakte pizzas op bestelling met toppings soos fetakaas, dennepitte, songedroogde tamaties en gekarameliseerde uie en dan bak jy dit tuis. "Die geur van tuisgemaakte pizza vul jou huis as jy dit kook, en dit is die helfte van die plesier," sê eienaar Audrey Fosse.


Soek na die beste

Die eerste stop op Gayle se soeke is Ledo's Restaurant by haar alma mater, University of Maryland, in College Park, waar Gayle 'n student was in die 70's (inlas: Gayle circa 1976). 'Ek het nog altyd van pizza gehou, maar daar is geen pizza ter wêreld nie, in die wêreld, waaroor ek nog steeds praat, en onthou en dink ongeveer 30 jaar later, ”sê Gayle.

Ledo's bedien sedert 1955 sy beroemde vierkantige pizza, en die 82-jarige eienaar Tommy Sr. steeds agter die toonbank — ses dae per week!

Tommy Jr., wat die restaurant saam met sy pa bestuur, sê hul pizza is soos geen ander nie. "Dit is die sout van die kaas, die soetheid van die sous en dan is die kors net 'n baie basiese deegresep," sê hy. "Meng dit saam en dit het 'n unieke geur."

Gayle sê die enigste ding wat sy meer liefhet as pizza, is basketbal van die University of Maryland. Om haar geheue te voltooi, nooi Gayle Len Elmore, 'n gunsteling Terrapin -basketbalspeler uit haar universiteitsdae, om deel te neem aan die pret. Len sê Ledo's bly een van die bestes! 'Dit is 'n objektiewe mening gebaseer op dekades en dekades se navorsing,' sê Len.

Vir die volgende beste pizzataart pak Gayle haar tasse en gaan na Phoenix, Arizona, die tuiste van Pizzeria Bianco en mdash, die mees aanbevole pizza deur Oprah kykers!

Een van die dinge wat hierdie pizza so spesiaal maak, is die eienaar Chris Bianco se passie vir sy pastei. Hy maak elke pizza persoonlik en soms meer as 250 per nag! Chris sê om die varsste tert moontlik te bedien, is die sleutel tot sy sukses, en geen afhaal of aflewering nie! Dit beteken dat die wag vir sy 'plak van die hemel' lank kan wees, maar dit keer nie dat mense in 'n ry kom nie! & quotHy stort sy hart en siel in elke pastei, & quot, sê een aandete. "U proe sy passie vir die kos."

Die streng tertbeleid van Chris is ook van toepassing op toppings, en u sal geen pepperoni hier vind nie. In plaas daarvan gebruik Chris sopressata, 'n varkwors wat hy sê dat hy beter kan kook. Gayle se gradering? & quot [Dit was] anders as enigiets wat ek ooit geproe het. . Dit het my gegroet. & Quot

Gayle se volgende stop neem haar na New York City, die tuiste van O, The Oprah Magazine, om die beste van die Big Apple te bied. Volgens haar bestuurder, Terrell, het die enigste Die plek vir 'n stuk New York is Mariella's — net 48 treë van die O Tydskrif kantore!

Die eienaar van Mariella, Joe Licata Sr., sny al 30 jaar van die beste van die stad op. Hulle geheime resep is net dit —secret! "Oh my God. Ek is mal oor die kaas. Ek is mal oor die olie. En ek is baie lief vir die kors en die sous," sê Gayle.

As Brooke Shields smag na pizza, stop sy by HomeMade Pizza Company. Die filosofie van HomeMade, wat deur vriende van Brooke begin is, is "ons maak dit, u bak dit."

HomeMade maak pasgemaakte pizzas op bestelling met toppings soos fetakaas, dennepitte, songedroogde tamaties en gekarameliseerde uie en dan bak jy dit tuis. "Die geur van tuisgemaakte pizza vul jou huis as jy dit kook, en dit is die helfte van die plesier," sê eienaar Audrey Fosse.


Soek na die beste

Die eerste stop op Gayle se soeke is Ledo's Restaurant by haar alma mater, University of Maryland, in College Park, waar Gayle 'n student was in die 70's (inlas: Gayle circa 1976). 'Ek het nog altyd van pizza gehou, maar daar is geen pizza ter wêreld nie, in die wêreld, waarvan ek nog steeds praat, en onthou en dink daaraan 30 jaar later, ”sê Gayle.

Ledo's bedien sedert 1955 sy beroemde vierkante pizza, en die 82-jarige eienaar Tommy Sr. steeds agter die toonbank — ses dae per week!

Tommy Jr., wat die restaurant saam met sy pa bestuur, sê hul pizza is soos geen ander nie. "Dit is die sout van die kaas, die soetheid van die sous en dan is die kors net 'n baie basiese deegresep," sê hy. "Meng dit saam en dit het 'n unieke geur."

Gayle sê die enigste ding wat sy meer liefhet as pizza, is basketbal aan die Universiteit van Maryland. Om haar geheue te voltooi, nooi Gayle Len Elmore, 'n gunsteling Terrapin -basketbalspeler uit haar universiteitsdae, om deel te neem aan die pret. Len sê Ledo's bly een van die bestes! 'Dit is 'n objektiewe mening gebaseer op dekades en dekades se navorsing,' sê Len.

Vir die volgende beste pizzataart pak Gayle haar tasse en gaan na Phoenix, Arizona, die tuiste van Pizzeria Bianco en mdash, die mees aanbevole pizza deur Oprah kykers!

Een van die dinge wat hierdie pizza so spesiaal maak, is die eienaar Chris Bianco se passie vir sy pastei. Hy maak elke pizza persoonlik en soms meer as 250 per nag! Chris sê om die varsste tert moontlik te bedien, is die sleutel tot sy sukses, en geen afhaal of aflewering nie! Dit beteken dat die wag vir sy 'hemelse stuk' lank kan wees, maar dit keer nie dat mense in 'n ry kom nie! & quot Hy stort sy hart en siel in elke pastei, & quot, sê een eetplek. "U proe sy passie vir die kos."

Chris se streng tertbeleid gaan ook oor toppings, en u sal geen pepperoni hier vind nie. In plaas daarvan gebruik Chris sopressata, 'n varkwors wat hy sê dat dit beter kan kook. Gayle se gradering? & quot [Dit was] anders as enigiets wat ek ooit geproe het. . Dit het my gegroet. & Quot

Gayle se volgende stop neem haar na New York City, die tuiste van O, The Oprah Magazine, to sample the best the Big Apple has to offer. According to her driver, Terrell, the only place for a New York slice is Mariella's—just 48 steps from the O Magazine offices!

Mariella's owner, Joe Licata Sr., has been slicing up some of the city's best for 30 years. Their secret recipe is just that—secret! "Oh my God. I love the cheese. I love the oil. And I really love the crust and the sauce," Gayle says.

When Brooke Shields craves pizza she makes a stop at HomeMade Pizza Company. Started by friends of Brooke's, HomeMade's philosophy is "we make it, you bake it."

HomeMade makes custom pizzas to order—with toppings like feta cheese, pine nuts, sun-dried tomatoes and caramelized onions—then you bake it at home. "The aroma of homemade pizza fills your home when you're cooking it and that's half the fun," says owner Audrey Fosse.


Quest for the Best

The first stop on Gayle's quest is Ledo's Restaurant at her alma mater, University of Maryland, in College Park where Gayle was a student in the '70s (inset: Gayle circa 1976). "I have always liked pizza, but there is no pizza in the world, in die wêreld, that I am still talking about and remembering and thinking about 30 years later," Gayle says.

Ledo's has been serving up it's famous square pizza since 1955, and 82-year-old owner Tommy Sr. is still behind the counter—six days a week!

Tommy Jr., who runs the restaurant with his father, says their pizza is like no other. "It's the saltiness of the cheese, the sweetness of the sauce, and then the crust is just a very basic dough recipe," he says. "Blend it together and it's just got a unique flavor to it."

Gayle says the only thing she loves more than pizza is University of Maryland basketball. To complete her walk down memory lane, Gayle invites Len Elmore, a favorite Terrapin basketball player from her college days to join in on the fun. Len says Ledo's remains one of the best! "This is an objective opinion based on decades and decades of research," Len says.

For the next best pizza pie, Gayle packs her bags and heads to Phoenix, Arizona, home of Pizzeria Bianco&mdashthe most recommended pizza by Oprah viewers!

One of the things that makes this pizza so special is owner Chris Bianco's passion for his pie. He personally hand makes every pizza&mdashsometimes more than 250 a night! Chris says serving the freshest pie possible is key to his success&mdashso no take out or delivery! Which means, the wait for his "slice of heaven" can be lengthy&mdashbut that doesn't stop people from getting in line! "He pours his heart and soul into every pie," says one diner. "You taste his passion for the food."

Chris's strict pie policies go towards toppings as well&mdashyou won't find any pepperoni here. Instead, Chris uses sopressata, a pork sausage that he says "cooks down better." Other toppings include caramelized onions, smoked mozzarella and fennel sausage. Gayle's rating? "[It was] unlike anything I've ever tasted. . It had me at hello."

Gayle's next stop takes her to New York City, home of O, The Oprah Magazine, to sample the best the Big Apple has to offer. According to her driver, Terrell, the only place for a New York slice is Mariella's—just 48 steps from the O Magazine offices!

Mariella's owner, Joe Licata Sr., has been slicing up some of the city's best for 30 years. Their secret recipe is just that—secret! "Oh my God. I love the cheese. I love the oil. And I really love the crust and the sauce," Gayle says.

When Brooke Shields craves pizza she makes a stop at HomeMade Pizza Company. Started by friends of Brooke's, HomeMade's philosophy is "we make it, you bake it."

HomeMade makes custom pizzas to order—with toppings like feta cheese, pine nuts, sun-dried tomatoes and caramelized onions—then you bake it at home. "The aroma of homemade pizza fills your home when you're cooking it and that's half the fun," says owner Audrey Fosse.


Quest for the Best

The first stop on Gayle's quest is Ledo's Restaurant at her alma mater, University of Maryland, in College Park where Gayle was a student in the '70s (inset: Gayle circa 1976). "I have always liked pizza, but there is no pizza in the world, in die wêreld, that I am still talking about and remembering and thinking about 30 years later," Gayle says.

Ledo's has been serving up it's famous square pizza since 1955, and 82-year-old owner Tommy Sr. is still behind the counter—six days a week!

Tommy Jr., who runs the restaurant with his father, says their pizza is like no other. "It's the saltiness of the cheese, the sweetness of the sauce, and then the crust is just a very basic dough recipe," he says. "Blend it together and it's just got a unique flavor to it."

Gayle says the only thing she loves more than pizza is University of Maryland basketball. To complete her walk down memory lane, Gayle invites Len Elmore, a favorite Terrapin basketball player from her college days to join in on the fun. Len says Ledo's remains one of the best! "This is an objective opinion based on decades and decades of research," Len says.

For the next best pizza pie, Gayle packs her bags and heads to Phoenix, Arizona, home of Pizzeria Bianco&mdashthe most recommended pizza by Oprah viewers!

One of the things that makes this pizza so special is owner Chris Bianco's passion for his pie. He personally hand makes every pizza&mdashsometimes more than 250 a night! Chris says serving the freshest pie possible is key to his success&mdashso no take out or delivery! Which means, the wait for his "slice of heaven" can be lengthy&mdashbut that doesn't stop people from getting in line! "He pours his heart and soul into every pie," says one diner. "You taste his passion for the food."

Chris's strict pie policies go towards toppings as well&mdashyou won't find any pepperoni here. Instead, Chris uses sopressata, a pork sausage that he says "cooks down better." Other toppings include caramelized onions, smoked mozzarella and fennel sausage. Gayle's rating? "[It was] unlike anything I've ever tasted. . It had me at hello."

Gayle's next stop takes her to New York City, home of O, The Oprah Magazine, to sample the best the Big Apple has to offer. According to her driver, Terrell, the only place for a New York slice is Mariella's—just 48 steps from the O Magazine offices!

Mariella's owner, Joe Licata Sr., has been slicing up some of the city's best for 30 years. Their secret recipe is just that—secret! "Oh my God. I love the cheese. I love the oil. And I really love the crust and the sauce," Gayle says.

When Brooke Shields craves pizza she makes a stop at HomeMade Pizza Company. Started by friends of Brooke's, HomeMade's philosophy is "we make it, you bake it."

HomeMade makes custom pizzas to order—with toppings like feta cheese, pine nuts, sun-dried tomatoes and caramelized onions—then you bake it at home. "The aroma of homemade pizza fills your home when you're cooking it and that's half the fun," says owner Audrey Fosse.


Quest for the Best

The first stop on Gayle's quest is Ledo's Restaurant at her alma mater, University of Maryland, in College Park where Gayle was a student in the '70s (inset: Gayle circa 1976). "I have always liked pizza, but there is no pizza in the world, in die wêreld, that I am still talking about and remembering and thinking about 30 years later," Gayle says.

Ledo's has been serving up it's famous square pizza since 1955, and 82-year-old owner Tommy Sr. is still behind the counter—six days a week!

Tommy Jr., who runs the restaurant with his father, says their pizza is like no other. "It's the saltiness of the cheese, the sweetness of the sauce, and then the crust is just a very basic dough recipe," he says. "Blend it together and it's just got a unique flavor to it."

Gayle says the only thing she loves more than pizza is University of Maryland basketball. To complete her walk down memory lane, Gayle invites Len Elmore, a favorite Terrapin basketball player from her college days to join in on the fun. Len says Ledo's remains one of the best! "This is an objective opinion based on decades and decades of research," Len says.

For the next best pizza pie, Gayle packs her bags and heads to Phoenix, Arizona, home of Pizzeria Bianco&mdashthe most recommended pizza by Oprah viewers!

One of the things that makes this pizza so special is owner Chris Bianco's passion for his pie. He personally hand makes every pizza&mdashsometimes more than 250 a night! Chris says serving the freshest pie possible is key to his success&mdashso no take out or delivery! Which means, the wait for his "slice of heaven" can be lengthy&mdashbut that doesn't stop people from getting in line! "He pours his heart and soul into every pie," says one diner. "You taste his passion for the food."

Chris's strict pie policies go towards toppings as well&mdashyou won't find any pepperoni here. Instead, Chris uses sopressata, a pork sausage that he says "cooks down better." Other toppings include caramelized onions, smoked mozzarella and fennel sausage. Gayle's rating? "[It was] unlike anything I've ever tasted. . It had me at hello."

Gayle's next stop takes her to New York City, home of O, The Oprah Magazine, to sample the best the Big Apple has to offer. According to her driver, Terrell, the only place for a New York slice is Mariella's—just 48 steps from the O Magazine offices!

Mariella's owner, Joe Licata Sr., has been slicing up some of the city's best for 30 years. Their secret recipe is just that—secret! "Oh my God. I love the cheese. I love the oil. And I really love the crust and the sauce," Gayle says.

When Brooke Shields craves pizza she makes a stop at HomeMade Pizza Company. Started by friends of Brooke's, HomeMade's philosophy is "we make it, you bake it."

HomeMade makes custom pizzas to order—with toppings like feta cheese, pine nuts, sun-dried tomatoes and caramelized onions—then you bake it at home. "The aroma of homemade pizza fills your home when you're cooking it and that's half the fun," says owner Audrey Fosse.


Quest for the Best

The first stop on Gayle's quest is Ledo's Restaurant at her alma mater, University of Maryland, in College Park where Gayle was a student in the '70s (inset: Gayle circa 1976). "I have always liked pizza, but there is no pizza in the world, in die wêreld, that I am still talking about and remembering and thinking about 30 years later," Gayle says.

Ledo's has been serving up it's famous square pizza since 1955, and 82-year-old owner Tommy Sr. is still behind the counter—six days a week!

Tommy Jr., who runs the restaurant with his father, says their pizza is like no other. "It's the saltiness of the cheese, the sweetness of the sauce, and then the crust is just a very basic dough recipe," he says. "Blend it together and it's just got a unique flavor to it."

Gayle says the only thing she loves more than pizza is University of Maryland basketball. To complete her walk down memory lane, Gayle invites Len Elmore, a favorite Terrapin basketball player from her college days to join in on the fun. Len says Ledo's remains one of the best! "This is an objective opinion based on decades and decades of research," Len says.

For the next best pizza pie, Gayle packs her bags and heads to Phoenix, Arizona, home of Pizzeria Bianco&mdashthe most recommended pizza by Oprah viewers!

One of the things that makes this pizza so special is owner Chris Bianco's passion for his pie. He personally hand makes every pizza&mdashsometimes more than 250 a night! Chris says serving the freshest pie possible is key to his success&mdashso no take out or delivery! Which means, the wait for his "slice of heaven" can be lengthy&mdashbut that doesn't stop people from getting in line! "He pours his heart and soul into every pie," says one diner. "You taste his passion for the food."

Chris's strict pie policies go towards toppings as well&mdashyou won't find any pepperoni here. Instead, Chris uses sopressata, a pork sausage that he says "cooks down better." Other toppings include caramelized onions, smoked mozzarella and fennel sausage. Gayle's rating? "[It was] unlike anything I've ever tasted. . It had me at hello."

Gayle's next stop takes her to New York City, home of O, The Oprah Magazine, to sample the best the Big Apple has to offer. According to her driver, Terrell, the only place for a New York slice is Mariella's—just 48 steps from the O Magazine offices!

Mariella's owner, Joe Licata Sr., has been slicing up some of the city's best for 30 years. Their secret recipe is just that—secret! "Oh my God. I love the cheese. I love the oil. And I really love the crust and the sauce," Gayle says.

When Brooke Shields craves pizza she makes a stop at HomeMade Pizza Company. Started by friends of Brooke's, HomeMade's philosophy is "we make it, you bake it."

HomeMade makes custom pizzas to order—with toppings like feta cheese, pine nuts, sun-dried tomatoes and caramelized onions—then you bake it at home. "The aroma of homemade pizza fills your home when you're cooking it and that's half the fun," says owner Audrey Fosse.


Quest for the Best

The first stop on Gayle's quest is Ledo's Restaurant at her alma mater, University of Maryland, in College Park where Gayle was a student in the '70s (inset: Gayle circa 1976). "I have always liked pizza, but there is no pizza in the world, in die wêreld, that I am still talking about and remembering and thinking about 30 years later," Gayle says.

Ledo's has been serving up it's famous square pizza since 1955, and 82-year-old owner Tommy Sr. is still behind the counter—six days a week!

Tommy Jr., who runs the restaurant with his father, says their pizza is like no other. "It's the saltiness of the cheese, the sweetness of the sauce, and then the crust is just a very basic dough recipe," he says. "Blend it together and it's just got a unique flavor to it."

Gayle says the only thing she loves more than pizza is University of Maryland basketball. To complete her walk down memory lane, Gayle invites Len Elmore, a favorite Terrapin basketball player from her college days to join in on the fun. Len says Ledo's remains one of the best! "This is an objective opinion based on decades and decades of research," Len says.

For the next best pizza pie, Gayle packs her bags and heads to Phoenix, Arizona, home of Pizzeria Bianco&mdashthe most recommended pizza by Oprah viewers!

One of the things that makes this pizza so special is owner Chris Bianco's passion for his pie. He personally hand makes every pizza&mdashsometimes more than 250 a night! Chris says serving the freshest pie possible is key to his success&mdashso no take out or delivery! Which means, the wait for his "slice of heaven" can be lengthy&mdashbut that doesn't stop people from getting in line! "He pours his heart and soul into every pie," says one diner. "You taste his passion for the food."

Chris's strict pie policies go towards toppings as well&mdashyou won't find any pepperoni here. Instead, Chris uses sopressata, a pork sausage that he says "cooks down better." Other toppings include caramelized onions, smoked mozzarella and fennel sausage. Gayle's rating? "[It was] unlike anything I've ever tasted. . It had me at hello."

Gayle's next stop takes her to New York City, home of O, The Oprah Magazine, to sample the best the Big Apple has to offer. According to her driver, Terrell, the only place for a New York slice is Mariella's—just 48 steps from the O Magazine offices!

Mariella's owner, Joe Licata Sr., has been slicing up some of the city's best for 30 years. Their secret recipe is just that—secret! "Oh my God. I love the cheese. I love the oil. And I really love the crust and the sauce," Gayle says.

When Brooke Shields craves pizza she makes a stop at HomeMade Pizza Company. Started by friends of Brooke's, HomeMade's philosophy is "we make it, you bake it."

HomeMade makes custom pizzas to order—with toppings like feta cheese, pine nuts, sun-dried tomatoes and caramelized onions—then you bake it at home. "The aroma of homemade pizza fills your home when you're cooking it and that's half the fun," says owner Audrey Fosse.


Quest for the Best

The first stop on Gayle's quest is Ledo's Restaurant at her alma mater, University of Maryland, in College Park where Gayle was a student in the '70s (inset: Gayle circa 1976). "I have always liked pizza, but there is no pizza in the world, in die wêreld, that I am still talking about and remembering and thinking about 30 years later," Gayle says.

Ledo's has been serving up it's famous square pizza since 1955, and 82-year-old owner Tommy Sr. is still behind the counter—six days a week!

Tommy Jr., who runs the restaurant with his father, says their pizza is like no other. "It's the saltiness of the cheese, the sweetness of the sauce, and then the crust is just a very basic dough recipe," he says. "Blend it together and it's just got a unique flavor to it."

Gayle says the only thing she loves more than pizza is University of Maryland basketball. To complete her walk down memory lane, Gayle invites Len Elmore, a favorite Terrapin basketball player from her college days to join in on the fun. Len says Ledo's remains one of the best! "This is an objective opinion based on decades and decades of research," Len says.

For the next best pizza pie, Gayle packs her bags and heads to Phoenix, Arizona, home of Pizzeria Bianco&mdashthe most recommended pizza by Oprah viewers!

One of the things that makes this pizza so special is owner Chris Bianco's passion for his pie. He personally hand makes every pizza&mdashsometimes more than 250 a night! Chris says serving the freshest pie possible is key to his success&mdashso no take out or delivery! Which means, the wait for his "slice of heaven" can be lengthy&mdashbut that doesn't stop people from getting in line! "He pours his heart and soul into every pie," says one diner. "You taste his passion for the food."

Chris's strict pie policies go towards toppings as well&mdashyou won't find any pepperoni here. Instead, Chris uses sopressata, a pork sausage that he says "cooks down better." Other toppings include caramelized onions, smoked mozzarella and fennel sausage. Gayle's rating? "[It was] unlike anything I've ever tasted. . It had me at hello."

Gayle's next stop takes her to New York City, home of O, The Oprah Magazine, to sample the best the Big Apple has to offer. According to her driver, Terrell, the only place for a New York slice is Mariella's—just 48 steps from the O Magazine offices!

Mariella's owner, Joe Licata Sr., has been slicing up some of the city's best for 30 years. Their secret recipe is just that—secret! "Oh my God. I love the cheese. I love the oil. And I really love the crust and the sauce," Gayle says.

When Brooke Shields craves pizza she makes a stop at HomeMade Pizza Company. Started by friends of Brooke's, HomeMade's philosophy is "we make it, you bake it."

HomeMade makes custom pizzas to order—with toppings like feta cheese, pine nuts, sun-dried tomatoes and caramelized onions—then you bake it at home. "The aroma of homemade pizza fills your home when you're cooking it and that's half the fun," says owner Audrey Fosse.


Quest for the Best

The first stop on Gayle's quest is Ledo's Restaurant at her alma mater, University of Maryland, in College Park where Gayle was a student in the '70s (inset: Gayle circa 1976). "I have always liked pizza, but there is no pizza in the world, in die wêreld, that I am still talking about and remembering and thinking about 30 years later," Gayle says.

Ledo's has been serving up it's famous square pizza since 1955, and 82-year-old owner Tommy Sr. is still behind the counter—six days a week!

Tommy Jr., who runs the restaurant with his father, says their pizza is like no other. "It's the saltiness of the cheese, the sweetness of the sauce, and then the crust is just a very basic dough recipe," he says. "Blend it together and it's just got a unique flavor to it."

Gayle says the only thing she loves more than pizza is University of Maryland basketball. To complete her walk down memory lane, Gayle invites Len Elmore, a favorite Terrapin basketball player from her college days to join in on the fun. Len says Ledo's remains one of the best! "This is an objective opinion based on decades and decades of research," Len says.

For the next best pizza pie, Gayle packs her bags and heads to Phoenix, Arizona, home of Pizzeria Bianco&mdashthe most recommended pizza by Oprah viewers!

One of the things that makes this pizza so special is owner Chris Bianco's passion for his pie. He personally hand makes every pizza&mdashsometimes more than 250 a night! Chris says serving the freshest pie possible is key to his success&mdashso no take out or delivery! Which means, the wait for his "slice of heaven" can be lengthy&mdashbut that doesn't stop people from getting in line! "He pours his heart and soul into every pie," says one diner. "You taste his passion for the food."

Chris's strict pie policies go towards toppings as well&mdashyou won't find any pepperoni here. Instead, Chris uses sopressata, a pork sausage that he says "cooks down better." Other toppings include caramelized onions, smoked mozzarella and fennel sausage. Gayle's rating? "[It was] unlike anything I've ever tasted. . It had me at hello."

Gayle's next stop takes her to New York City, home of O, The Oprah Magazine, to sample the best the Big Apple has to offer. According to her driver, Terrell, the only place for a New York slice is Mariella's—just 48 steps from the O Magazine offices!

Mariella's owner, Joe Licata Sr., has been slicing up some of the city's best for 30 years. Their secret recipe is just that—secret! "Oh my God. I love the cheese. I love the oil. And I really love the crust and the sauce," Gayle says.

When Brooke Shields craves pizza she makes a stop at HomeMade Pizza Company. Started by friends of Brooke's, HomeMade's philosophy is "we make it, you bake it."

HomeMade makes custom pizzas to order—with toppings like feta cheese, pine nuts, sun-dried tomatoes and caramelized onions—then you bake it at home. "The aroma of homemade pizza fills your home when you're cooking it and that's half the fun," says owner Audrey Fosse.