“You’ve tried the rest, now try the best.”
“It’s a fantastic time for pizza in this country” according to the Daily Meal, a national food and drink website known for their expert opinions on all things food and drink. Every year the Daily Meal goes on a nation-wide search for America’s best pizzas, and 2018 marks their seventh year of rankings.
“Buffalo, New York, has garnered increasing national attention for its own little-appreciated style” say the folks who also (rightfully) named Buffalo as the pizza capital of the USA. What makes a perfect pizza? According to the Daily Meal, “We research the newest best places, then build a survey of great pizzas from around the country — nearly 1,000 pizzas in total were considered in 2018.” From there they assess various aspects like crust, sauce, cheese, toppings, and of course, the ratio of all of the aforementioned.
So which 3 Buffalo pizza joints were deemed America’s best?
La Nova (Pepperoni)- #100
There are at least 21 toppings to choose from and 19 set specialty pies, including square pies, thin-crust pizzas, and “The Big Joe” 30-inchers, but stick to their classic round pie, which (in typical Buffalo fashion) is loaded with more sauce and cheese than you might think necessary as well as an ample amount of pepperoni, which curls up into little “cups” and chars slightly as it cooks (thus the distinctly Buffalo pizza term “cup and char”).
Jay’s Artisan Pizza (Nduja) – #93
There are nine 12-inch pies made with imported Italian mozzarella and cooked in a 900-degree wood-fired oven. There’s the obligatory marinara and Margherita pizzas. The quattro formaggio and Amanda (fontal, gorgonzola, chile flakes, and homemade chile honey) are holdover favorites from the truck. But the Nduja, with garlic, basil, fresh mozz, fontina, red onion, Berkshire ‘nduja and Calabrian chile honey… oh, yeah.
Bocce Club Pizza (Pepperoni Pie) – #84
Bocce Club was founded by Dino Pacciotti shortly after he returned from World War II and is today run by his son, Jim. The pizza recipe hasn’t changed much: Dough is made from scratch and hand-stretched daily, sauce is made fresh, and the cheese is 100 percent whole milk mozzarella. The place has kept up with the times, though: It was the first Buffalo pizzeria to offer takeout in corrugated boxes (1955), and the first to offer half-baked pies to finish cooking at home (it ships them nationwide). As for the pizza, it’s beyond reproach, and sets the standard for Buffalo.
Read the full Daily Meal article about the 101 Best Pizzas in America here