50 States, 50 Pizzas

by in Food Network Magazine, August 11th, 2011

50 states 50 pizzas
Before you click through these pizzas, let’s be clear: In regard to pizza, we, the editors and writers of this story, do not discriminate. When we set out six months ago to find the greatest pizzas in America, we did not insist on thin crust over thick or red sauce over white. We didn’t even care if the pizzas were round. We just needed them to be awesome.

Inevitably, some of you will be alarmed by our choices, shocked that so-and-so was snubbed because their crust has the perfect crunch or their cheese oozes just so. But passionate disagreements about pizza reveal one great truth: There is no single best way to make it. In the bellow gallery, you will see by-the-book classics right next to brash pies that break every rule.

But all of them have one important thing in common: They’re well worth the trip.

View the gallery: 50 States, 50 Pizzas

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Comments (18)

  1. meredith59 says:

    I live in NY and I like Keste, but I don't know if it's the BEST. what about John's, Patsy's, Roberta's, Co . . .

  2. Allen says:

    In Hawai`i, I like Big Kahuna's kalua pork pizza.

  3. Liz Belter says:

    Very disappointed that Missouri's featured pizza came from Kansas City! It's called St. Louis style pizza for a reason people. The STL stlye pizza is a tradition in St. Louis as well as the surrounding area. Thin crust, provel cheese, and cut into squares instead of triangles…you're welcome world!!! I mean what's next Food Network are you going to discredit our toasted ravioli and pork steaks…again you're welcome world!!

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