The pizzas here are arguably America's best, with beautiful, wood-fired crusts made with organic flour, fresh mozzarella and house-smoked mozzarella. Star pizzaiolo Chris Bianco's favorite pie is his marinara pizza and there's almost always a line out the door. pizzeriabianco.com
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.