Top chefs and legendary bakers are among the new breed of pizzaiolo who are just as fanatical about the temperature of their ovens as they are about the provenance of their ingredients. Here, F&W names the best places for pizza around the country from these new guard spots--including a Bay Area pizzeria that uses locally-milled flour--to century old East Coast institutions.
Philadelphia: Pizzeria Vetri
Oakland, CA: A16Rockridge
Santa Monica, CA: Milo & Olive
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Somerville, MA: A4 Pizza
Robbinsdale, MN: Pig Ate My Pizza
New York City and Buckhead, GA: Don Antonio by Starita
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Chicago: Bar Toma
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