Let’s get one thing straight—pizza is sacred. Whether you like it thin and crispy, deep and doughy, wood-fired or cheese-stuffed, a truly great pie can change your whole outlook on life (or at least your afternoon). But for every pizza that makes you close your eyes and hum with joy, there’s another that tastes like regret smothered in low-grade mozzarella.
That’s why we’re cutting through the cheese to bring you the ultimate list of pizza highs and lows—from legendary institutions that make grown adults weep with joy to corporate chains that churn out pies with all the soul of a soggy napkin.
This isn’t just a list—it’s a love letter to the art of pizza-making, and a warning signal for your taste buds. We’ve got eight iconic pizza spots that live up to the hype, where every bite is a masterclass in crust, sauce, and harmony. Think century-old coal ovens, hand-torn basil, and flavors that make food critics book cross-country flights.
But we’re also not afraid to name names when pizza goes wrong. Because let’s face it—some places are serving slices that are more tragedy than treat. Four infamous pizza purveyors made our “avoid at all costs” list, and trust us, your palate (and your stomach) will thank you for the heads-up.
So grab a napkin and bring your appetite—we’re diving into the delicious, the disappointing, and everything in between. Whether you’re a New York purist, a deep-dish devotee, or just someone looking to dodge a doughy disaster, this list has your back. Because life’s too short for bad pizza.
1. Di Fara Pizza – Brooklyn’s Crown Jewel
Dom DeMarco’s legendary pizzeria has been drawing crowds since 1965. The wait might stretch to two hours, but pizza lovers swear it’s worth every minute for a slice of history and flavor.
What makes Di Fara special? Each pizza is handcrafted by the master himself (or now his children), with imported ingredients and fresh basil snipped from plants growing right in the window. The attention to detail is mesmerizing.
The classic plain pie with its perfect char marks and olive oil drizzle remains the gold standard against which all New York pizza should be measured.
2. Pizzeria Bianco – Phoenix’s Pizza Paradise
Chef Chris Bianco’s passion transformed into a pizza revolution in the Arizona desert. His commitment to sourcing the finest ingredients results in pizzas that have food critics making special trips to Phoenix.
The Rosa—with red onion, Parmigiano Reggiano, rosemary, and pistachios—redefines what pizza can be. The restaurant’s small space fills quickly, creating an intimate experience where you can watch your pizza being crafted in the wood-fired oven.
Fun fact: Bianco was the first pizzaiolo to win a James Beard Award, elevating pizza from fast food to fine dining.
3. Pepe’s Pizzeria – New Haven’s Coal-Fired Champion
The white clam pizza at Frank Pepe’s isn’t just a menu item—it’s a national treasure. Since 1925, this New Haven institution has been cooking pizzas (or “apizza” as locals say) in coal-fired ovens that reach 600 degrees.
Pepe’s thin, charred, and slightly chewy crust provides the perfect foundation for simple yet extraordinary toppings. The restaurant maintains its old-school charm with wooden booths and no-nonsense service.
Even after nearly a century, lines still form before opening, proving that quality never goes out of style. Their expansion to other locations hasn’t diluted the magic.
4. Roberta’s – Brooklyn’s Hip Pizza Haven
From humble beginnings in a converted garage, Roberta’s has grown into Brooklyn’s coolest pizza destination. The Bee Sting—a perfect harmony of sopressata, chili flakes, and honey—creates a sweet-spicy combination that’s been widely imitated but never duplicated.
The restaurant’s industrial vibe, complete with shipping container additions and garden space, captures Brooklyn’s creative spirit. Despite its popularity with celebrities and food tourists, Roberta’s maintains its rebellious edge.
Beyond pizza, their bread program and vegetable dishes showcase a commitment to craftsmanship that elevates everything they touch.
5. Pizzana – Los Angeles’ Neapolitan Gem
Master pizzaiolo Daniele Uditi brings Naples to Los Angeles with scientific precision and artistic flair. His Neo-Margherita features a 48-hour fermented crust and slow-roasted tomato sauce that transforms simple ingredients into something magical.
Celebrity-backed but chef-driven, Pizzana balances Italian tradition with California innovation. The cacio e pepe pizza translates the beloved pasta dish into pizza form with stunning results.
The bright, airy space in Brentwood attracts A-listers, but the focus remains squarely on the pies. Each pizza arrives uncut in true Neapolitan fashion, allowing the center to maintain its perfect texture.
6. Pequod’s – Chicago’s Deep Dish Masterpiece
Forget the tourist traps—Pequod’s serves Chicago’s most distinctive deep dish pizza. Their signature caramelized cheese crust forms a blackened ring around each pie that adds irresistible flavor and texture.
Unlike some deep dish that drowns in sauce, Pequod’s maintains perfect balance between its buttery crust, tangy sauce, and generous toppings. The Lincoln Park location’s dark wood interior and neighborhood bar vibe add to the authentic Chicago experience.
Pro tip: Order the pan pizza with sausage and get there early on weekends—locals know this place is worth the wait, and they don’t take reservations.
7. Lucali – Brooklyn’s Candlelit Pizza Sanctuary
Mark Iacono’s pizza feels like a secret handshake among food lovers. The BYOB policy, no reservations, and minimal menu (just pizza and calzone) create an experience focused entirely on perfect simplicity.
Each thin-crust pizza is made with obsessive attention—Iacono uses a wine bottle as a rolling pin and fresh basil is torn by hand moments before serving. The dimly lit interior with candles in wine bottles creates a magical atmosphere that’s both upscale and homey.
Celebrities regularly wait hours alongside locals, proving great pizza is the ultimate equalizer. The secret? Everything is made with extraordinary care.
8. Sally’s Apizza – New Haven’s Other Pizza Legend
The friendly rivalry between Sally’s and Pepe’s has benefited pizza lovers for generations. Founded in 1938 by Salvatore Consiglio, Sally’s coal-fired tomato pie features a thinner sauce and crispier crust than its famous neighbor.
The no-frills atmosphere—with vintage booths and walls covered in photos of celebrity visitors—feels frozen in time. Their slightly sweeter sauce and perfectly charred crust have inspired fierce loyalty among patrons.
Recently sold outside the family for the first time, Sally’s maintains its traditions while planning careful expansion. The potato pie with rosemary remains a must-try specialty you won’t find at ordinary pizzerias.
9. Avoid: Papa John’s
Despite massive marketing budgets and celebrity endorsements, Papa John’s consistently delivers underwhelming pizza experiences. Their sauce’s strange sweetness competes with an oddly chemical aftertaste that no amount of garlic dipping sauce can hide.
The crust lacks character—neither crispy nor chewy, just existing as a bland vehicle for mediocre toppings. While their delivery might be convenient, the pizza arrives looking deflated and sad compared to promotional images.
Their pepperoni curls into greasy cups that pool oil on the surface, creating slices that require blotting before eating. Better options exist at similar price points.
10. Avoid: Domino’s
Domino’s remarkable brand turnaround focused on delivery speed and technology—not actual pizza quality. Their dough tastes mass-produced with a texture closer to cardboard than bread, while their sauce lacks depth beyond salt and sugar.
The cheese stretches impressively in commercials but congeals into a rubbery mass minutes after arrival. Their heavily marketed specialty pizzas pile random ingredients without consideration for flavor harmony or balance.
While their tracking app impresses with innovation, that technology would be better served delivering something that actually resembles authentic pizza. Their crust’s garlic butter brush can’t compensate for fundamental quality issues.
11. Avoid: Chuck E. Cheese
Chuck E. Cheese serves pizza that exists solely to fuel children through arcade games. The sauce tastes suspiciously like ketchup, while the cheese has an artificial stretchiness that feels engineered rather than natural.
The crust somehow manages to be both soggy and tough simultaneously—an impressive if unappetizing culinary achievement. Parents endure this pizza out of love, not enjoyment.
Even their recent rebrand and attempts to improve food quality haven’t elevated their pizza beyond birthday party obligation status.
12. Avoid: CiCi’s Pizza Buffet
CiCi’s business model proves quantity rarely equals quality. Their buffet features pizza that sits under heat lamps until the cheese separates into oil and solids, while the crust becomes increasingly lifeless.
The bizarre experimental varieties (macaroni and cheese pizza, anyone?) seem designed to mask the fundamental flaws in their basic recipe. Budget-friendly? Yes. Memorable for the right reasons? Absolutely not.
Each pizza appears rushed from preparation to service, with uneven cooking and haphazard topping distribution. The dessert pizzas might be the buffet’s only salvation, though they barely qualify as actual pizza.
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