America’s Best Pizza in 2026: What the Pros Rank as the Nation’s Finest Pies
Pizza remains one of America’s most democratic and debated foods. From thin New York slices folded on the go to deep-dish Chicago monsters, coal-oven classics, and carefully fermented Neapolitan pies, every region claims supremacy. Settling the argument is nearly impossible when taste is personal. That is why the annual rankings from 50 Top Pizza, an Italy-based organization of inspectors and pizza experts, carry weight. Their anonymous tastings evaluate dough quality, ingredient integrity, technique, consistency, and the overall experience rather than hype or social-media popularity. In 2026, the group released its latest U.S. list, and the results reaffirm both continuity and exciting evolution across the country.
For the fifth straight year, the top honor belongs to Una Pizza Napoletana on New York City’s Lower East Side. Owner and pizzaiolo Anthony Mangieri has built a reputation for almost monastic dedication. He still makes every ball of dough by hand and bakes each pie himself in a wood-fired oven imported from Naples. The restaurant’s history stretches back to 1996 in New Jersey before moving through several New York and San Francisco incarnations. Today’s iteration is deliberately spare: a short menu of classic Neapolitan styles—Marinara, Margherita, Bianca, Filetti, Cosacca, and a rotating special—and a policy of one pizza per guest. The crust is the star: light, airy, leopard-spotted with char, and balanced between chew and crispness. Inspectors consistently praise the purity of the product and Mangieri’s refusal to dilute his vision. In a city flooded with pizza options, Una Pizza Napoletana stands as a benchmark of traditional excellence executed at the highest level.
Just behind the champion sits a rare tie for second place between two very different West Coast operations. Pizzeria Sei in Los Angeles, led by William Joo, offers Neapolitan pizza filtered through Japanese precision and a fine-dining sensibility. The space is minimal—counter seating, stools, and a striking oven in full view—so nothing distracts from the craft. Joo’s dough achieves an ideal balance of char and tenderness, while toppings remain restrained and high-quality. The approach feels modern yet respectful of tradition, and the restaurant has become a destination for those seeking refined execution without gimmicks.
Sharing the second spot is Tony’s Pizza Napoletana in San Francisco, the ambitious project of thirteen-time world pizza champion Tony Gemignani. Where Sei is focused and pure, Tony’s is expansive. The menu spans Neapolitan, New York, Sicilian, Detroit, coal-fired, California, and more styles, effectively functioning as a living museum of American and Italian pizza traditions. Diners can also explore tasting menus that showcase technique and creativity. The sheer range could easily become chaotic, yet consistent quality keeps the experience cohesive. Tony’s demonstrates that American pizza culture has matured enough to celebrate multiple styles under one roof without apology.
Third place went to Razza in Jersey City, New Jersey, the restaurant of chef Dan Richer. Nearly a decade after a prominent New York Times review elevated it to national attention, Razza continues to impress. Its naturally leavened, wood-fired dough serves as a canvas for hyper-local ingredients: New Jersey heirloom tomatoes, water-buffalo mozzarella from nearby producers, and even hazelnuts developed through university breeding programs. Razza proves that excellence does not require strict Neapolitan orthodoxy. By rooting its pizza in the agricultural and culinary identity of its region, it has carved out a distinct and highly regarded identity.
Fourth on the list is Truly Pizza in Dana Point, California. This multi-level outdoor concept leans into Southern California’s climate and produce. Its American artisan round and square pies are celebrated for their lightness. Seasonal ingredients guide the toppings, and creative combinations appear regularly. One standout, the Umami Mushroom pie featuring roasted mushrooms, toasted sesame oil, green onion, and bonito flakes, earned special recognition as Pizza of the Year. Truly shows how California’s ingredient-driven food culture can elevate pizza without abandoning structure or technique.
Fifth place belongs to Francesco Martucci’s Miami restaurant. The celebrated Italian pizzaiolo, already ranked among the world’s best for his work in Caserta, brought his highly technical approach to Wynwood. The menu blends rigorous dough work with ambitious toppings and presentations, including elaborate onion studies and luxury ingredients such as A5 wagyu. A full tasting menu option further signals that pizza can occupy the same serious dining territory as other fine-dining formats. Martucci’s arrival underscores growing cross-Atlantic exchange: Italian masters testing American audiences while American diners demand greater technical sophistication.
The remainder of the top ten reveals further geographic and stylistic breadth. Don Antonio in New York’s Hell’s Kitchen continues to excel with authentic Neapolitan pies and its signature Montanara—fried then finished in the oven for a delicate crunch. Jay’s in Kenmore, near Buffalo, earns praise for successfully offering both Neapolitan and Detroit-style pizzas in an upstate setting. Ribalta in New York and Robert’s in Chicago share the next tier, the former delivering reliable neighborhood Neapolitan energy and the latter focusing on carefully engineered thin-crust dough that folds cleanly without breaking. Leña in Cleveland, Mississippi, rose dramatically in the rankings and saw its owner, Marisol Doyle, named Pizza Maker of the Year. Ken’s Artisan Pizza in Portland, Oregon, rounds out the top group with its long-standing reputation for thoughtful, high-quality pies.
Beyond individual rankings, the 2026 list highlights larger trends. High-level Neapolitan technique has spread far beyond New York and a handful of coastal cities. Serious pizza now appears in Mississippi, Alabama, and smaller California towns. At the same time, American originality thrives—whether through multi-style menus, local sourcing, or thoughtful fusion. The presence of women and diverse backgrounds among top pizzaiolos also signals a healthier, less insular industry. Inspectors note that the strongest American pizzerias combine craftsmanship with genuine hospitality rather than chasing trends.
New York still claims a disproportionate share of high rankings, yet the competition from California, Florida, and unexpected corners of the country has never been stronger. Reservations at the very top spots can be difficult, and many of these restaurants operate with limited hours or small capacities. That scarcity is part of the point: these are not high-volume operations optimized for delivery apps. They treat pizza as a product that rewards patience, skill, and respect for ingredients.
For diners, the list offers a practical roadmap. Those seeking pure tradition can head to Una Pizza Napoletana or Don Antonio. Fans of variety and ambition will find satisfaction at Tony’s. Locavores and ingredient obsessives should prioritize Razza or Truly. Adventurous eaters drawn to technical innovation can explore Francesco Martucci’s Miami menu or Leña’s rising reputation. Across these addresses, one common thread emerges: the best American pizza today is defined less by regional chauvinism and more by rigorous standards that would earn respect even in Naples.
Pizza will always invite argument. Local loyalties run deep, and personal favorites will never perfectly align with any ranking. Yet when trained inspectors from the culture that invented the dish repeatedly single out the same small group of American restaurants, their judgment deserves attention. In 2026, that judgment places Una Pizza Napoletana at the summit once again, while celebrating a national scene that is more skilled, diverse, and ambitious than ever before. The country’s best pies are no longer confined to a few legendary addresses. They are being made, with seriousness and creativity, from coast to coast.
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