Top chefs and legendary bakers are among the new breed of pizzaiolo who are just as fanatical about the temperature of their ovens as they are about the provenance of their ingredients.
Here, F&W names the best places for pizza around the country from these new guard spots—including a Bay Area pizzeria that uses locally-milled flour—to century old East Coast institutions.
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Louisville, KY: Garage Bar
Chef Michael Paley, owner of local favorite Proof on Main, serves Italian-meets-Southern pizzas—like Margherita topped with country ham—inside a renovated auto-repair garage.
Ann Arbor, MI: Mani Osteria
Adam Baru worked under restaurateur Danny Meyer before returning to his hometown to open his first restaurant. Wood-fired ovens turn out pies like the Farmers’ Market, loaded with local vegetables.
Yountville, CA: Redd Wood
Richard Reddington, who runs the elegant Redd down the street, goes casual at this industrial-chic Napa trattoria. The focus is on salumi, antipasti, well-priced wines and rustic pizzas with crispy, ultra-thin crusts. “It’s a place for an impromptu meal or a reprieve from wine tasting,” says Reddington.
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