A Look at Pizzerias Around the U.S.

Brick Oven on Main | Bridgeport, Connecticut

This small business thrives on supporting its community and has a unique origin story. “We are a small family run pizzeria in the north end of Bridgeport, Connecticut,” says Melanie Mancuso. “Danny has been making pizzas alongside his father since he was 15 years old. His dad built the first brick oven in Bridgeport around 1978 and built a fantastic legacy here in the city. When most of the Italians moved out, and rents got too high, he too left and settled in another restaurant in Shelton, Connecticut. Danny followed him but as he started his own family and moved near Bridgeport, he knew he had to bring good pizza back to the city. He, and his cousin Josh, built their own brick oven from scratch by watching YouTube videos and getting advice from their dads.” Now, let’s talk pizza. “Our pizza style is very New Haven with a hint of NY — not too thin, not too thick, crispy crust with just enough brick oven char to make it really tasty. Our ingredients are all fresh. We roast our own peppers, buy fresh seafood, never canned vegetables, and our meat is top notch quality. You can catch Danny shucking clams and making meatballs from scratch on any day of the week. Our sauce is a combination of Nona’s secrets, Grandpa’s work ethic, and Dad’s love. Our fans go crazy for two specials, our Shrimp Pie and our Summer Pie. But our favorites are the Gabriella’s Clam Cassino and The Danny Boy, which is our focaccia dough (a little thicker) topped with our sauce, pepperoni and provolone cheese. The Clams Cassino is fresh clams, bacon (never bacon bits), hot cherry peppers and onions, no sauce. The Shrimp Pie special is also a white pie topped with shrimp cooked lemon scampi style. And our Summer Pie is sliced tomato, fresh mozz, basil and drizzled with a balsamic glaze.”

Austin Street Pizza | Queens, New York

We spied this Queens pizza spot on our Man on the Street Scott Wiener’s Instagram giving its pizza high marks. Austin Street opened in January 2021 and is garnering high praise for its pizza. The menu’s focus is whole pies (no slices), a few sweets and a calzone. Pizzas include one topped with bacon, caramelized onion and vodka sauce. The Upside Down Pineapple features prosciutto, pineapple, mozzarella and crunch topping. The Porketta and Broccoli Rabe is also topped with provolone and Calabrian chili oil. Sweets include Gibbys (dough puffs with Nutella and topped with powdered sugar and whipped cream).

Piatto Neapolitan Pizza | Wichita, Kansas

Piatto has brought authentic pizza Napoletana to Wichita. The menu offers traditional Neapolitan favorites margherita and diavola, along with unique pizzas like the Francesca with ‘Nduja (‘nduja, crushed pistachios, rosemary, red onion, shaved Parmesan, fresh mozzarella and olive oil). The Holy Kale features locally produced sausage, cubed potatoes, kale, shaved garlic, paprika, fresh mozzarella and olive oil. The specials menu includes the Garlic Basil Cream with a garlic basil cream, pistachios, kale, mozzarella, Pecorino Romano and cracked pepper. An interesting appetizer is the Saltimbocca, similar to a calzone and filled with spicy salami, fresh mozzarella, fresh basil, shaved garlic and oregano.