Americas Best Pizzas from thedailymeal.

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Papas Tomato Pies (Trenton, N.J.) Lombardis may generally be considered to be

"America's first pizza," but as Nick Azzaro, owner of Papas Tomato Pies, isn't shy about
telling you, Papa's founded in 1912 is actually America's longest continuously
owned family-owned pizzeria. With so much tradition, Papas had to make the list of 35
Best Pizzas in America, especially since this year Papas celebrated its centennial
anniversary. For Papas, the family behind the pie is just as important as the slice as the
recipe has been passed down through generations.

Pizaros (Houston) This Houston pizza joint is inspired, like many others on this list, by
the Neapolitan version from Italy. But what others cant boast is that Pizaros pizza is
made by Bill Hutchinson, a Neapolitan pizzaiuolo an Associazione Verace Pizza
Napoletana-certified pizza maker. Along with his wife and son, Hutchinson runs Pizaros
in an effort to bring the flavors of Italy to Houston.

2Amys (Washington, DC) The Italian government officially recognized Neapolitan pizza
as a traditional food back in 1998 to preserve and continue the historic dish. They granted
the style of pizza D.O.C (Denominazione di Origine Controllata) status to ensure that
chefs adhere to the guidelines of what this pizza should be.

EVO (Charleston, S.C.) EVO, which stands for "extra virgin oven," offers fresh, wood-
fired, Neapolitan-style pizza made with seasonal and local ingredients. Produce from
local farmers is used to develop these pies. The menu consists of just five pizzas,
including Margherita, pistachio pesto, mushrooms and Gruyre, and the Pork Trifecta,
and a three-cheese calzone, but the 17 extra topping choices allow customers to construct
a towering feast.

Santarpios (Boston) The local favorite has already seen its fair share of fame after
winning the Best Traditional Pizza in New England award from Boston magazine seven
times in the last 20 years, including last year. Santarpios, which opened in 1903, sticks to
their traditional routes when it comes to their infamous slices. Their menu consists of a
variety of options, but also includes a list of customers' favorite combinations, like a pie
that pairs sausage with garlic, ground beef, and onions, and even "The Works":
mushrooms, onions, peppers, garlic, sausage, pepperoni, extra cheese, and anchovies.

Spacca Napoli (Chicago) Spacca Napoli stands out from the rest of the Chicago pizza
pack due to its unique take on Neapolitan-style pizza. The restaurant has garnered a
laundry list of accolades, from the 2012 Michelin Bib Gourmand Award to a 95 percent
"like" rating on Zagat. The pizza is consistently applauded for its authenticity, as owner
Jon Goldsmith travels to and from Naples regularly to study the flavors of the region. The
menu differentiates pizze rosse (made with traditional red sauce, tomatoes, and topped
with olive oil) from the pizze bianche (made without red sauce and topped with olive oil).
Customers can dine on the prosciutto e rucola, bianca con bufala, diavola, or salsiccia
when they're looking for an expertly prepared pie.
Great Lake (Chicago) You shouldn't plan on hitting Great Lake with a large group of your
friends because the small space doesn't take reservations and only has enough seating for
12. Groups are limited to a maximum of four guests and seating is available at a first-
come, first-served basis. Still, unlike some pizza pilgrimages, Great Lake's wait isn't
unmanageable. The owners themselves will tell you it's actually a myth that you can't get
seated.

Al Forno (Providence, R.I.) On South Main Street in the heart of Providence, R.I., Al
Forno offers a quintessential Italian dining experience for those who cant afford the
flight. Husband-and-wife owner-chefs George Germon and Johanne Killeen received the
Insegna del Ristorante Italiano from the Italian government, a rare honor for Americans,
attributable to their informed passion for pasta along with their invention of the grilled
pizza. The restaurant bakes their pies in wood-burning ovens as well as on grills over
hardwood charcoal fire. Their grilled pizza margarita, with fresh herbs, pomodoro, two
cheeses, and extra-virgin olive oil is probably their most notable pie.

Una Pizza Napoletana (San Francisco) Anthony Mangieri took the New York pizza scene
by storm when he opened his original pizzeria in Manhattans East Village then he
devastated New Yorkers when he closed up shop in 2009 with dreams of moving out
West. Now, the owner of Una Pizza Napoletana continues to keep things "pure and
simple" with the pies baked in a wood-fired oven at his San Francisco spot. Although the
menu may be limited, the restaurant packs a punch when it comes to its homemade
pizzas. Diners choose from only five pizzas, all around $20, plus a special pie, Apollonia,
made with eggs, Parmigiano-Reggiano, buffalo mozzarella, salami, extra-virgin olive oil,
basil, garlic, sea salt, and black pepper, that's only available on Saturdays.

Pizzeria Bianco (Phoenix) Bronx native Chris Bianco opened this Phoenix pizza spot
more than 20 years ago and is still collecting accolades. Bianco was featured in a New
York Time article, where he said, "Theres no mystery to my pizza. Sicilian oregano,
organic flour, San Marzano tomatoes, purified water, mozzarella I learned to make at
Mikes Deli in the Bronx, sea salt, fresh yeast cake, and a little bit of yesterdays dough.
In the end great pizza, like anything else, is all about balance. Its that simple."