Like so many newcomers to America, pizza arrived via New York City. New Yorker Ed Levine - author of books about pizza, founder of Serious Eats and host of the Special Sauce podcast - won’t claim that the city has a lock on the best pizza because “there’s great pizza everywhere now.” But, he said, the city “certainly has the best slice culture.” The cheese and the pepperoni pizza at Joe’s in New York. And so America’s favorite regional pizza styles were born. Thin and crispy pies were used as salty snacks to soak up beer in taverns industrial pans became the vessel for bubbly cheese-and-sauce-topped dough and charred Neapolitan-style crusts served as the canvas for farm-to-table cuisine. Their approach molded to their hometowns and the tastes of locals. Italians brought a version of the Naples-born creation to America in the late 1800s and began opening shops in the early 1900s, pizza historians say. The history of pizza in the United States mirrors the path of many immigrant foods. As the pandemic showed, it’s our go-to comfort food. It’s almost always affordable and portable. Pies and slices have many habitats: gas stations, mall food courts, decades-old slice shops and white-tablecloth trattorias. ![]() The United States is home to more than 80,000 small-chain and independent pizza restaurants, according to Yelp and industry statistics. We analyzed 7.5 million Yelp reviews and developed a formula to identify the best regional pizza styles in each state.
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