There are some restaurants that have a tradition in making pizza. If you think they are in Italy, you are wrong. You will find them in the USA. In case you want to taste a slice of pizza from them make sure that are fully operating and running delivery, due to restrictions settled because of covid-19 expansion.
- Big Ed’s- Alabama
Big Ed’s keeps the family tradition in making pizza. Here the pizza has a long story. It counts more than 50 years. The owners make all of the sauce and dough from scratch and hand toss all of their pizzas and calzones. They still use the original seasoned gas ovens from the 60’s. It may take a little longer for them to prepare the pizzas, but everyone who has visited this place knows that good things come to those who wait.
- Moose’s Tooth – Alaska
Moose’s Tooth was founded in 1996 serving pizza and Broken Tooth Brewing beer. This place offers a truly gourmet pizza experience, focusing on high quality food. You will find a pizza called “The Nutcracker”. Another option is tasting the “Mountaineer”. There are also pizzas for vegans. A remarkable one is “The Popeye”. For those who love chicken, there are many pizzas with chicken instead other kind of meat.
- Pizzeria Bianco – Arizona
Chris Bianco started Pizzeria Bianco in 1988. The place he used was part of o Phoenix grocery store. Nowadays, Chris Bianco is one of the most influential people in the field of making pizza. Chris Bianco, is now the chef-owner of Pizzeria with two locations in Phoenix, Arizona, along with two Pane Bianco restaurants. Bianco released his first book, Bianco: Pizza, Pasta and Other Food I Like in 2017. The book includes all the fundamentals of pizza making and the philosophy behind his cooking. Chris Bianco also developed Bianco DiNapoli tomatoes, an organic lineup of tomato products from California with his partner Rob DiNapoli.
- ZAZA – Arcansas
ZAZA specializes in thin crust, wood- fired pizzas and fresh salads. ZAZA has locations in both Little Rock and Conway. The pizza menu includes some really tasty options such as “Chile- Honey Soppressata” and “Prosciutto Arugula”.
- Tony’s Pizza Napoletana – California
Tony followed his dream for Neapolitan pizza and since 1991 has been involved in the pizza industry. Tony has won numerous awards including Best Pizza Margherita at the World Pizza Cup in Naples, Italy and Best Pizza Romana at the World Championship of Pizza Makers in 2011. Tony was the first American and non Neapolitan to win this award in Naples. Now right in the heart of North Beach lies Tony’s Pizza Napoletana where Tony hand crafts the award winning pizza Margherita right out of the same oven he won in Naples, the Cirigliano Wood Burning. Tony offers several styles of pizzas including Neapolitan, Classic American and Italian, Sicilian, Pizza Romana, Gluten Free and New York, Detroit and St. Louis Style and displays seven different types of pizza ovens. Isn’t it impressive?
- Pizzeria Lui – Colorado
Pizzeria Lui puts not only talent in making pizza but also a lot of love. The basic characteristic of this pizza is its seasonable minimal ingredients. You can start with a “Shroom”, a “Sopressata” or a “Street Taco” pizza.
- Frank Pepe Pizzeria Napoletana- Connecticut
The restaurant has grown into multiple locations. Frank Pepe Pizzeria Napoletana was founded in 1925 by Frank Pepe, an Italian who immigrated in United States at age 16. Pepe’s signature pizza, the White Clam Pizza, was most likely an organic inspiration by Frank Pepe. An idea born from the fact that Pepe’s also served raw little neck clams from Rhode Island, on the half shell, as an appetizer. This development occurred around the mid 1960’s and gradually became popular through the past 40 years.
- Nicola Pizza – Delaware
Nicola Pizza started business in Rehoboth Beach, Delaware in 1971. Soon afterward Nicholas Caggiano, owner of Nicola Pizza, originated the Nic-o-Boli. It was then that an american tradition was born. Today Joan and Nick still use the finest ingredients. Fats from the beef are extracted, three different kinds of cheeses are blended, and the sauce and dough contain no animal fat or vegetable oil.
- Lucali- Florida
Lucali first of all uses farm-fresh, locally sourced ingredients. When making a pizza, authenticity and flavor also play a significant role. Lucali first of all uses farm-fresh, locally sourced ingredients. When making a pizza, authenticity and flavor also play a significant role. Visitors can taste Lucali Artichoke Special, homemade all angus beef meatballs or ravioli special.
- Fellini’s pizza- Georgia
Just taste a Fellini’s special with pepperoni, mushrooms, Italian sausage, onions, meatballs, green peppers, black olives, green olives and extra cheese or a ham and pineapple one with extra cheese.
CEOWORLD magazine and get news updates from the United States and around the world. The views expressed are those of the author and are not necessarily those of the CEOWORLD magazine.
Follow CEOWORLD magazine headlines on: Google News, LinkedIn, Twitter, and Facebook.
Thank you for supporting our journalism. Subscribe here.
For media queries, please contact: email@example.com