Imagine a pizza in your mind, and you will probably conjure up a picture of a thin, round cake covered with marinara sauce, mozzarella cheese and maybe some pepperoni. But while that may be the most popular type of pizza, there are countless other styles and toppings out there – one of which is the best pizza in America. The best pizza in every state Every year we try to rank the 101 best pizzas in the country with a survey of chefs, restaurant critics, bloggers, writers and other pizza authorities. We have published this rankings since 2013 and almost every year a pizza has risen to the top: the shellfish pie from the legendary Frank Pepe in New Haven, Connecticut.
Frank Pepe Pizzeria Napoletana was opened in 1925 and there are now seven locations in Connecticut, one in Yonkers, New York, one in Rhode Island and one near Boston; they are all managed by Pepe & # 39; s eight-great-grandchildren and all use original recipes to make their pizza. New Haven-style pizza is baked in a coal oven and usually has a thin, crispy and chewy crust, a slightly elongated shape and a little charred on the outside. Pepe & # 39; s along with Sally & # 39; s Apizza and Modern Apizza are considered the "Holy Trinity" of New Haven pizzeria & # 39; s, but Pepe & # 39; s is the most famous and, according to many best (although there will always be discussion among the locals). The "regular" pie from Frank Pepe (topped with tomato sauce, garlic and grated Parmesan cheese) is almost perfect (that's right, in New Haven cheese is considered a topping and must be specifically requested), but it is the mussel cake that makes Northeast pizza genre in itself, and Pepe's is where it came from, and where it is best. To make this legendary pizza, a round of dough is topped with freshly peeled, salty littleneck bivalves, an intense dose of garlic, olive oil, oregano and grated Parmigiano-Reggiano – and that's all. It is a combination that makes this pizza the best in America, as well as one of the most iconic dishes in America.