UPDATE: The Best Pizzeria in Your State II

Why one pizza is better than the other? Is it the perfect sauce-to-cheese proportion? Is it the thinness or thickness of the crust? Don’t matter what your pizza preferences are, these are some of the best restaurants around the country where you can find a slice of cheesy, saucy tastiness.

YESTERDAY: ALABAMA – LOUISIANA

TODAY: MAINE – NORTH DAKOTA

TOMORROW: OHIO – WYOMING

First of all, I want to tell you everybody, I can eat pizza at any hour of the day – breakfast, lunch, dinner – from many restaurants: Marco’s PizzaLittle Caesars PizzaHungry Howie’sPizza HutPapa John’sDomino’s, and also many times I use to order pizza snacks from iHerbPiping RockPuritan’s Pride or Swanson.

Maine: OTTO Pizza

Not for the pizza traditionalists between us, OTTO in Portland has made its mark along the East Coast pizza trail with its original toppings from 3-cheese tortellini to pulled pork and mango. Feeling speechless? You can’t make a mistake with the one that started it all: the mashed potato, bacon, and scallion masterpiece.

Maryland: Joe Squared

Hipsters adored this Baltimore pizza joint before it was cool (aka before it was in Food Network Magazine and highlighted on Diners, Drive-Ins and Dives. Their pizza of choice: the Flag Pizza created to resemble the Italian flag with 3-colored pieces of red sauce, white garlic sauce, and a vibrant green pesto.

Massachusetts: Area Four

“This is Real Food. From the Oven.” With a slogan like that, you know this Cambridge mainstay doesn’t jumble around with its pizzas. The evidence is in the pudding – or should we say the dough. A4 uses a 15-year-old sourdough starter which rises for over 36 hours before being rolled and baked in a wood-burning oven for an airy yet crisp texture.

Michigan: Licari’s Sicilian Pizza Kitchen

Mama mia! This true Italian eatery in Grand Rapids uses a family secret recipe straight from Sicily to create its thick, doughy pizza named “Sfinciuni Pizze.” The half-sheet-pan sized pizza is what foodie’s visions are made of with a sweet sauce and big chunks of aged Parmigiano Reggiano.

Minnesota: Mucci’s Italian

We strong believe that frying something always makes it taste better. And pizza is no exemption. At Mucci’s in St. Paul, they deep fry their crust before baking so it’s crisp on the outside but chewy on the inside. As for toppings, sample the Beazy, called after the chef’s spouse and complete with a special sauce, homemade meatballs, pecorino, and fresh ricotta.

Mississippi: Square Pizza

Your late-night menu just got a lot tastier thanks to this Oxford institution. Open until 1 a.m., Square Pizza offers an exclusive type of pizza – each pizza is baked not once, but twice, for extra crunch. And as an alternative of the classic mozzarella, they use a mild provolone to fulfill any cheesy desire.

Missouri: Pi Pizzeria

Former President Obama declared that Pi Pizzeria in St. Louis is his preferred spot to, well, chow down on a pizza. Just one bite of their deep dish or thin crust and you’ll probable approve. The crust, covered in cornmeal, is sturdy sufficient to hold the hearty helping of chunky sauce, cheese, and fresh veggies and herbs adorning each pizza.

Montana: Eugene’s Pizza

Since 1962, Eugene’s has long been the spot for Glasgow restaurants to gather for a sentimental piece of pizza made with hand-tossed dough and only the best ingredients, according to the brothers who now own it. If you can’t get sufficient, you can take home a half-cooked pizza to stick in the freezer for later.

Nebraska: Yia Yia’s Pizza and Beer

Pizza and pints: That’s what Yia Yia’s in Lincoln does the best. Pair one of the 400 beers with an “Around the World” pizza. Each pizza represents a different region like the Francais featuring blue cheese and walnuts or the American full of BBQ sauce and corn.

Nevada: Pizza Rock

Who would you most trust to make the perfect piece of pizza? In Las Vegas, it would have to be at Pizza Rock, home of 11-time World Pizza Champion Tony Gemignani. His award-winning Margherita Pizza full of San Marzano tomatoes, fresh mozzarella, basil leaves, and a drizzle of olive oil is every time in high demand – they just make 73 a day so first come, first served.

New Hampshire: Alley Cat

This hole in the wall joint in the city center Manchester has some of the best thin-crust pizza you can get. They only serve a delicious cracker-thin crust. It’s perfect for late-night snacking or take out.

New Jersey: Brooklyn Square Pizza

Time to get a little saucy with this Jackson pizza joint’s best-seller. The Upside Down Square is a Sicilian-style pizza, totally dripping with chunky tomato sauce atop a pillowy crust. Said sauce is a recipe passed down from the owner’s Italian grandmother and made with hand-crushed tomatoes for a mix that is not too sweet, not too acid. 

New Mexico: Giovanni’s Pizza

When in Albuquerque, order “green chile pizza” at Giovanni’s. Your New York style thin-crust pizza will come with ricotta cheese, red onions, chicken, garlic, and, of course, the traditional Tex-Mex trimming: hatch green chiles.

New York: Grimaldi’s

Does pizza even exist outside of the Big Apple? A real Brooklynite would say “fuhgeddaboutit” and then get a pizza from the counter at Grimaldi’s. A preferred of Frank Sinatra’s, their huge slices, baked in a coal-fired oven, are best ate like the residents with the “fold and hold” where you fold it in half and eat while you walk.

North Carolina: Lilly’s Pizza

Started by 3 musicians in the ’90s in Raleigh, Lilly’s is the healthiest pizza as you’ll get. They use all organic, fresh ingredients to make their pizza and cater basically to the vegan and vegetarian crowds. Fill up on veggies like mushrooms, broccoli, tomatoes, onions, and more with the Mr. Green Jeans ‘za.

North Dakota: Blackbird Woodfire

Started by a former bread baker, Blackbird in Fargo has its dough-making down to a art. It’s made fresh every single day from North Dakota harvested wheat and milled flour and then fermented for 48 hours to increase the flavors before being baked in the wood-burning oven all the way from Tuscany. Artisan pizza at its best.