UPDATE: The Best Pizzeria in Your State III

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.

BEFORE YESTERDAY: ALABAMA – LOUISIANA

YESTERDAY: MAINE – NORTH DAKOTA

TODAY: 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.

Ohio: Crust

Right between the 2 pizza capitals of the US, New York and Chicago, Crust has developed its own Cleveland style pizza mixing the 2 styles for a thicker yet still crispy and light crust. Everything is made from scratch each day so eat and don’t leave the crust… they say it’s the best part!

Oklahoma: Empire Slice House

The pizza at Empire Slice House in OKC is as cool and diverse as the vintage pop art decor. Each baked in a 20-inch pan, you can pick from one of 13 daily specialties named like Notorious P.I.G (it has an whole pound of pig on top!) or Figgy Stardust (pesto, mozzarella, baked ham, and figs). 

Oregon: Sizzle Pie

Yes, vegan pizza exists. And the people at Sizzle Pie in Portland like their vegan pizza with a side of metal rock music. While you can get meaty, cheesy slices here, they’re very loved by vegans for their electic menu of dairy-free pizzas like the Vegan Angel of Doom featuring vegan mozzarella, jalapenos, pineapple, shaved almonds, and cilantro.

Pennsylvania: Earth Bread + Brewery

Are flatbreads the new pizza? The locals of Philadelphia might say yes, specifically after a lunch at Earth Bread + Brewery. The sustainable brewpub offers what they consider “the best flatbreads on Earth” made from local ingredients and baked in a wood-fired oven. One of the most popular is the White+Black, a delicate white flatbread dotted with figs, bacon, and arugula.

Rhode Island: D. Palmieri’s Bakery

Forget sell by the slice. In Providence, it’s all about the strips. Pizza strips are rectangular pieces of dough spread with tangy tomato sauce and occasionally a sprinkle of grated cheese. Served cold or at room temperature, this local specialty is a hit at D. Palmieri’s where they use a chewy focaccia bread dough as the base.

South Carolina: Village Idiot

It’s been keeping the Columbia late-night troop well-fed for over 25 years and with tastily greasy-but-not-too-greasy pizza, likely won’t be going anywhere anytime soon. The owners of Villiage Idiot have a sense of humor, too: check out the Freshman Fifteen pizza served with extra cheese, generous piles of pepperoni and two sides of Ranch for dipping.

South Dakota: Dough Trader Pizza Company

Maybe it’s the crave-worthy crust that uses a 130-year-old sourdough starter that’s been passed down through generations. Or maybe it’s the unique topping mixtures like the Jeffersonian, named after Thomas Jefferson and boasting pepperoni, sausage, beef, bacon, onions, olives, mushrooms and peppers. Regardless, this pizza place is a Spearfish, South Dakota staple.

Tennessee: Coletta’s

People in Memphis certain do love their barbecue, so it only makes sense that they’d put it on a pizza, too. You can find these BBQ pizza at numerous pizzeria but the original and the best is from Coletta’s. Think: a melty cheese pizza topped with smoked pulled pork and a generous drizzle of housemade barbecue sauce.

Texas: Big Lou’s Pizza

If you want the truly proof that everything is bigger in Texas, even the pizza, head on over to Big Lou’s in San Antonio where you can eat, yes, a 42-inch pizza. But if you aren’t prepared to go big or go home, you can’t make a mistake with their pepperoni pizza – the thin-sliced pepperoni gives just the precise amount of crisp and the cheese-to-sauce ratio is on point.

Utah: Settebello

Step inside Settebello in Salt Lake City and you’ll suddenly be transported to the Italian countryside, surrounded by the aroma of tangy tomatoes and charred dough wafting from the wood-burning oven. Each of their traditional Neapolitan pizzas is made with the best quality ingredients, many of them imported right from Europe.

Vermont: Piecasso

Just like Picasso’s artwork, Piecasso’s pizza is a real masterpiece. All of the ingredients are obtained locally from the Vermont Fresh Network, making the Stowe’s restaurant’s “Tree Hugger” pizza one of the more popular choices. Bite into a piping hot slice covered in fresh spinach, basil, garlic, tomatoes, red onion, and mozzarella cheese.

Virginia: Bottoms Up Pizza

This certainly is not your average takeout pizza in Richmond: The thick sourdough crust is a perfect base for the flavors of the Mid-Atlantic: sweet onions and lump fresh crabmeat seasoned with Old Bay. Warning: Portions at this pizzeria are huge so be prepared to take home leftovers!

Washington: Serious Pie

The East Coast might have its clam pizza but in the Northwest, it’s all about the oyster pizza. Take advantage of Seattle’s staple seafood with a slice from chef Tom Douglas’ eatery where the toppings are generous and the crust is one-of-a-kind: airy and bready with a sweet aroma.

West Virginia: Backyard Pizza and Raw Bar

If you haven’t consumed pizza for breakfast, you haven’t lived till now. It’s a delicious tradition that the chefs at Backyard Pizza in Huntington believe merits to be famous. On their menu, you’ll find an selection of “brunch pizzas” for your morning pick-me-up. Our top choice? The classic Bacon Egg and Cheese made with cheddar, scrambled eggs, bacon, and a maple syrup crust.

Wisconsin: Prohibition Bistro

Only one of two pizzerias in the state to meet the Associazione Vera Pizza Napoletana’s requirements for making Neopolitan pizza, Prohibition Bistro in Sheboygan is as authentic as it gets. Take a twist on the traditional though with their special corn pizza. It seems strange but the sweetness of fresh corn balances the salty ham and mozzarella.

Wyoming: Pinky G’s Pizzeria

Fuel up after a day of skiing the slopes in Jackson Hole with an generous dinner at Pinky G‘s. There are plenty of creative concoctions to pick from (all are hand-tossed) but one crowd favorite is the Abe Froman named after the Sausage King of Chicago. Your pizza will come with buffalo mozzarella, fresh basil and, of course, crumbles of spicy sausage.