Pizza is a universal food. Most of us knew growing up it. All people have an opinion about this.
If you're from Ny, it's New York pizza. If you are from Chicago, it's Chicago Deep Dish. Free airline Coast fans have their own traditional Italian pizza as well as New Wave.
Of course if you are from New Haven, Connecticut, you spend hours debating who helps make the best apizza: could it be Sally's or Pepe's? Then there are people who favor Modern Apizza. New Haven fans are fanatics.
Woven over the U.S. are small pockets of regional favorites. For instance, on Long Island, Ny, it is a type called Grandmother's. If you are from the certain area in Pennsylvania, you favor Old Forge.
You will find kinds of pizza for each different taste: there is thin crust Neapolitan, and there is thick crust Scilian. Chicago deep dish, is a unlike an other. California pizza can be thin with unusual ingredients for unique tastes.
People don't argue about steakhouses or hamburgers or Chinese food, but this food hits a chord. It is a magical little disk which makes unexpected things happen. No matter if you are in Pennsylvania or Wisconsin, your personal region makes the best pizza in the world. You tend to favor that which you grew up with.
There's also, the master pizzaiolo, who defy any region making the best possible putting their life blood into each one of these produced.
Here is a narrow your search of pizzaiolo, who do it their way. Not for fame or glory but because they are focused on the craft of making incredible pizza.
Pizzaiolo Chris Bianco, (Pizzeria Bianco, Phoenix, Arizona), is regarded by a few, the finast pizzaiolo within the U.S. Ed LaDou, is yet another highly acclaimed pizza master. He created Wolfgang Pucks in addition to California Pizza Kitchen's menu. He now makes his own at Caiote Pizza Cafe. Tony Gemignani (8 time World Champion and co-owner of Pyzano's) and Brian Spangler (Apizza Scholls, Portland, Oregon), each carry on the tradition of passion and shoot for perfection. Gary Bimonte, grandson of Frank Pepe continues his grandfather's legacy at Pepe's in New Haven, Connecticut.
Another Legend is Peter Reinhart, author, baker and pizzaiolo. Peter told me once, there are only two kinds of pizza: good pizza and great pizza.
Peter went on a quest to find the best in the United States. His book, American Pie, chronicles his pizza adventures.
Who helps make the best pizza?
You choose who makes the best . What type do you like? The very best pizza is entirely an individual choice. Your decision.