Antica Pizzeria This is the real deal: authentic Neapolitan pizza that sticks strictly to tradition (don’t let the mall location fool you).
Try: The Pizza del Carcerato, or Prisoner, a Margherita with ricotta cheese hidden in the crust. $; 13455 Maxella Ave., Marina del Rey; 310/577-8182. –Katie Tamony
Pizzeria Mozza The fennel sausage is made in-house; the oregano is dried whole-branch from Sicily. But the real secret ingredient is Nancy Silverton, who has created the perfect pizza crust.
Try: Goat cheese, leeks, scallions, and bacon.
Tip: Hit Mozza 2 Go (6610 Melrose Ave., Los Angeles; 323/297-1130), which opened in summer ’09. $$; 641 N. Highland Ave., Los Angeles; 323/297-0101. –Chris Ryan
Tomato Pie It’s an East Coast– style pizza joint in Silver Lake, where you can buy a premium-quality slice and a soda forless than $5. The crust is crispy-chewy superb.
Try: The Grandma, a version of the classic Margherita, with tomatoes crushed by hand and pecorino romano on the rim. $; 2457 Hyperion Ave., Los Angeles; 323/661-6474. –K.T.
2 of 7Photo by Jeffery Cross; styling by Karen Shinto
Pizzeria Bianco James Beard award– winning chef Chris Bianco smokes his own fresh mozzarella and mans the woodburning oven for guests who know to queue up at 3:30 for the 5 p.m. opening.
Try: The Wiseguy, with roasted onions, that mozz, and fennel sausage. $$$; closed Sun–Mon; 623 E. Adams St.; 602/258- 8300. –Edie Jarolim
3 of 7Photo by Jeffery Cross; styling by Karen Shinto
Settebello Pizzeria Napoletana You won’t find pepperoni, and you’ll have to tear the slices yourself, but this is the most authentic pizza in the Vegas area. try Quattro Stagioni, divided into four roasted toppings. $; 140 S. Green Valley Pkwy.; 702/222-3556. –Heidi Knapp Rinella
4 of 7Photo by Jeffery Cross; styling by Karen Shinto
Marco’s Coal-Fired Pizzeria The only parlor in Colorado to have its Naples-style pizza certified authentic by Italy’s Verace Pizza Napoletana.
Try: The Toscana, with grape tomatoes, arugula, prosciutto di Parma, and fresh mozzarella. $$; 2129 Larimer St.; 303/296-7000. –Amanda M. Faison
5 of 7Photo by Jeffery Cross; styling by Karen Shinto
Pizzeria Seven Twelve Wood-fired pizza in a town unaccustomed to such artisanal food.
Try: Thin-sliced eggplant with capers, sautéed red onions, and fresh ricotta. $$; closed Sun; 320 S. State St.; 801/623-6712. –Mary Brown Malouf
6 of 7Photo by Jeffery Cross; styling by Karen Shinto
Ken’s Artisan Pizza A corner spot with a cult following that churns out thin-crust Neapolitan pies dressed in toppings like fresh mozzarella and San Daniele prosciutto, the Cadillac of cured ham.
Try: The classic Margherita with fresh arugula. $$; closed Sun–Mon; 304 S.E. 28th Ave.; 503/517-9951. –Ivy Manning
Tastebud Chef-owner Mark Doxtader has been firing up his mobilewood-burning oven at farmers’ markets for years. Now, say hello to his storefront.
Try: Roasted wild mushrooms, kale pesto, and fresh mozzarella. $$$; closed Mon–Tue; 3220 S.E. Milwaukie Ave.; 503/234-0330. –I.M.
7 of 7Photo by Jeffery Cross; styling by Karen Shinto
Delancey A new neighborhood parlor decorated with chairs from an old bowling alley and photos by co-owner Molly Wizenberg (aka the popular Orangette blogger). The pizza has a thin, charred crust good enough to eat on its own―but is even better topped with uncooked tomato sauce and spicy Padrón peppers.
Try: The seasonal specialty. $$; closed Mon–Tue; 1415 N.W. 70th St.; 206/838-1960. –Rebekah Denn
Serious Pie Arguably the most beloved restaurant in celeb chef Tom Douglas’s stable. The crust is light, with a puffy edge and yeasty chew. Meats are cured in-house.
Try: The buffalo mozzarella with San Marzano tomatoes. $$; 316 Virginia St.; 206/838-7388. –R.D.