A look at Pizzerias across America

E&D Pizza Company | Avon, CT

Opened in 2014, E & D Pizza Co. is named after owner Michael Androw’s two sons, Enzo and Dario. The pizzeria consistently ranks among the best pizza in its region. It’s all about fresh, high-quality ingredients from local farms, Androw says. “We utilize a true 48-hour cold rise on our dough,” he says. “By slowing down the maturation of the yeast, we end up with a delicious crust without having to add any sugars.” E & D serves hand-stretched, thin crust pizza Napoletana. “Our fans go bonkers over our Caprese Pizza,” he says. “We brush a crust with extra virgin olive oil, layer fresh cut basil, fresh sliced tomato and fresh mozzarella. Once baked, we finish it with a drizzle of Balsamic glaze. Another huge hit is our Positano Pizza. We brush a crust with extra virgin olive oil, then layer shredded whole milk mozzarella, crumbled goat cheese, black mission figs and hand sliced red onion. Once baked we finish it with a chili-honey drizzle.”

Lions, Tigers & Squares | New York City, NY

Artichoke Basille Pizza co-founder Francis Garcia has brought a Detroit-style pizzeria to NYC’s Chelsea district. It’s a walk-up spot with full sliding doors and standing tables. The pizzeria opened this summer and it’s already gone viral with its Mustard Detroit Pizza. The square pie has a spicy mustard base and is topped with corned beef, sauerkraut and cheese. The mustard pie is accompanied by cheese, pepperoni, mushroom, black olive and vodka pizzas in signature metal pans in a display case.

Sixth + Mill Pizzeria and Bar  | Los Angeles, CA

This is a brand new pizzeria in the Arts District of L.A., opened by Chef Angelo Auriana and Restaurateur Matteo Ferdinandi. The menu includes hand-crafted pizzas and hard durum wheat pastas and a selection of shared small plates. The pizza menu is divided by red sauce and white sauce. The red menu features the Apulia with mozzarella, onion, escarole, anchovy, olives and burrata. The white menu features the Campo with fior di latte, rapini, eggplant, zucchini, peppers and mushrooms. The pizzeria already has plans to expand with a location in the Grand Canal Shoppes at The Venetian in Las Vegas.