Where to eat pizza on this earth.

Tied world’s best 2025. USA’s #1 for 2026 — fifth year on that throne. Orchard Street, Lower East Side.

Candlelight, a BYOB line, and a thin round pie that made Carroll Gardens a destination.

World #9 in 2025. Tied USA #2 for 2026. William Joo — Pizza Maker of the Year 2025.

USA #3 for 2026. Dan Richer’s sourdough on Grove Street — Jersey City’s destination pie.

North Beach, many ovens, a World Champion Margherita. Tony Gemignani’s cathedral of styles.

Sauce on top. A Jersey bakery pie that is good even when it cools.

Provel, a cracker crust, squares. The pie St. Louis will not apologize for.

A South Congress slice that folds. New York logic, Texas heat.

Cracker-thin, party-cut, a South Side bar pie. The Chicago pizza that is not a postcard.

Butter crust, cheese first, tomato on top. The Chicago pie people actually argue about.

Nancy Silverton’s oven on Highland. Proof that Los Angeles takes dough as seriously as it takes a scene.

A baker’s pizza. Wood oven, long ferment, the Pacific Northwest pie that made a neighborhood.

Chris Bianco’s desert oven. Proof that great pizza does not need a coastline.

Wooster Street coal. The white clam pie that made “apizza” a word you say out loud.

The square that started it: blue-steel pans, fried-cheese corners, racing-stripe sauce.