2020 Best Pizza Restaurants in the U.S.A.

Houston's Bollo Woodfired Pizza sources real buffalo mozzarella and 00 flour from Italy. Of course, there's a margherita pie on the menu; however, the true standouts are the Biancos, like the Bianco de Bollo with a base of extra virgin olive oil, basil, tomatoes and mozzarella. See More

With his trademark devotion to authenticity, master pizzaiolo Tony Gemignani recreates a classic dining experience at Capo's in San Francisco. Brick walls, tin ceilings and giant red leather booths set the stage. The focus is on Chicago-style and Detroit-style pizza. See More

Denver's Cart-Driver presents a stellar selection of wood-fired pizzas, fresh oysters and more. Options include a New Haven white clam pie topped with fresh littlenecks and pancetta. See More

Behemoth wood-burning ovens turn out the primo pizzas at Double Zero in Atlanta. The edges are deliciously blistered as a result of the cooking method and the toppings are classic. See More

Frank Pepe established America's first pizzeria in New Haven, Connecticut, and the iconic original location is still a destination for pizza — and history — fans. You'll find everything from the most basic (red sauce and grated Parmesan) to the garlicky white pizza loaded with fresh-shucked clams. See More

Championing sustainable and organic foods since it opened in 2003, Full of Life Flatbread in Los Alamos, California, offers a menu that changes weekly depending on seasonal ingredients from Ventura, Santa Barbara and San Luis Obispo counties. Taking center stage in the dining room, a wood-burning oven serves up flatbreads with a variety of toppings, from olives and feta to dates and bacon. See More

Owner and co-founder Ken Forkish brings his perfectionist tendencies to Ken's Artisan Pizza in Portland, Oregon. The wood-fired oven is so hot that the pies, with their thin, crispy crusts, cook in just minutes. See More

The wood-fired pizzas at Domenica in The Roosevelt New Orleans are so popular that they inspired a dedicated concept, featuring an expanded menu of pies. Look for pizzas like the Calabrese with spicy salami, olives and capers. See More

The pizzas are as good as they get at Stella Barra Pizzeria in Santa Monica and Hollywood. Chef Jeff Mahin put a lot of work into creating the dough. After over 30 trials, he came up with a recipe that will keep the place busy for a long time. See More

Chef-owner Nicola Accardi pays tribute to his family's Italian roots at Tavola in New York City. The double wood-burning oven, made from Mount Vesuvius volcanic clay, allows for both roasting and for reaching the soaring temperatures necessary to produce authentic Neapolitan pizza. GAYOT's pick: the pie topped with littleneck clams, mozzarella, roasted garlic and peperoncini. See More