50 Top Delivery Pizzas from Coast to Coast
Staying in tonight? No problem: Some of these cities’ best slices come straight to you.
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San Diego: Mashed Potato Pizza from Basic
Sure, this downtown spot is known for its casual urban vibe, but sometimes there’s no hipper hangout than your very own living room. Luckily, you can still savor Basic’s thin-crust brick-oven pies via Postmates delivery. Start with one of the house classics, preferably this silky white pie covered in mozzarella, mashed potato and, blissfully, bacon.
Go to: Basic
Seattle: Dino's Tomato Pie
The owner of this throwback pizzeria is an East Coast native, and his pies are the kind of square, Sicilian “grandma pies” he grew up eating in Jersey pizza taverns. Available through Caviar, the menu includes hot salami and aged mozzarella pie, an all-white ricotta and Parmesan creation and, the ultimate crowd-pleaser, Weekend at Dino's, with bacon, pineapple and house-pickled jalapenos.
Go to: Dino's Tomato Pie
Pittsburgh: Fancy Pants from Slice on Broadway
Bust out your finest top hat and polish your monocle to prepare for one of Pittsburgh’s fanciest slices. The winner of multiple readers’ choice awards over the years, Slice is stubbornly committed to perfect pizza, and the Fancy Pants proves that conviction with a vibrant and luxurious layer of basil pesto, thinly sliced prosciutto, baby spinach, sun-dried tomatoes and goat cheese.
Go to: Slice on Broadway
Los Angeles: Sonny’s Favorite from Jon & Vinny’s
You can thank Vinny’s oldest son for the brainwave that is this bacon-bedazzled pie. A favorite with the meat-obsessed Sonny (and plenty of customers), this exceptional pizza features grilled slab bacon, zingy white onions, Grana Padano and a two-part punch of aged mozzarella and fior di latte for creamy contrast.
Go to: Jon & Vinny’s
Orlando, Florida: The Brazilian from Pizza Xtreme
Portland, Maine: Butternut Squash, Ricotta & Cranberry from Otto Pizza
Las Vegas: Sausage & Stout from Pizza Rock
New York City: Soppressata Piccante from Motorino Pizza
Where’s the pepperoni? This New York City pizzeria upgrades its meat topping with the glory that is soppressata: spicy, coarse-ground salami that’s a sure sign of authentic Neapolitan pizza. Laced with red pepper flakes, the soppressata is always an all-star order at Motorino, where it’s layered over bright tomato sauce and fior di latte cheese and treated to a shower of pecorino, oregano and sea salt. Looking for an even spicier option? Upgrade to the Soppressata Super Picante, which comes strewn with fresh chilies.
Seattle: Brooklyn Bridge from Pagliacci Pizza
Go to: Pagliacci Pizza
Austin: The Little Piggy from East Side Pies
In Texas, it can be tempting to eat barbecue for every meal. This thin-crust, barbecue-style pizza will help you stick to that meat-packed diet, thanks to a heap of pulled pork piled over hearty black bean sauce with sweet potatoes, coleslaw and goat cheese. Don’t miss East Side’s other signature pizza sauces either, changing up the usual tomato for chimichurri, tomatillo, spinach-curry and more.
Phoenix: Roasted Fennel & Italian Sausage from Spinato’s Pizzeria
A little taste of Chicago in Phoenix, this local favorite is the result of the Spinato family’s move from the Windy City to the Valley of the Sun. Over 40 years later, the family-run business is five locations strong, serving up classics like this pie topped with roasted fennel, fontina, Asiago, Italian sausage and balsamic glaze.
Portland, Oregon: Buffalo 666 from Sizzle Pie
Leave it to Portland to bring the funk — with its pizza and everything else. To wit: the Buffalo 666. This "unholy creation" riffs on Buffalo chicken pizza by using vegan-approved ingredients. Housemade vegan ranch dressing sets the scene, followed by Daiya cheese, red and green onions, and Buffalo sauce-slicked jackfruit in place of chicken. And that’s just one of a dozen-plus vegan and vegetarian pies on the menu.
Minneapolis/St. Paul: Fire-Breathing Dragon from Pizza Luce
Columbus, Ohio: Large Pepperoni from Massey’s Pizza
Pepperoni pundits, your time is now. Every large pie at this Columbus institution is adorned with 155 pieces of meat, ensuring that you get a mouthful of the spiced, locally made sausage in every bite. Baked on a bed of cornmeal with a 50/50 blend of mozzarella and provolone, this is Massey’s most-famous pie by far. Live outside the state? Place an order for parbaked pizzas via the Massey’s By Mail service.
St. Louis: Imo’s Deluxe from Imo’s Pizza
Chicago: The Malnati Chicago Classic from Lou Malnati’s
Providence: Pear & Gorgonzola from The Pizza Gourmet
Indianapolis: Creole Pizza from Jockamo Upper Crust
The winner of Tripping’s 2017 Best Pizza Award, this Indianapolis joint specializes in unconventional flavor combinations that will never lead you astray. This is especially true when ordering from the tempting selection of seafood pizzas. Case in point: The over-the-top Creole combination features locally smoked Cajun sausage, cheesy etouffee sauce, green peppers and either shrimp or crawfish that’s dusted with Cajun spice mix.
Honolulu: The Lanikai from Doughlicious
Kansas City, Missouri: Philly Cheesesteak from Minsky’s
Boston: Nostrano from Coppa
Don’t pinch yourself: Delivery from this hip Beantown enoteca is very, very real. Thanks to Caviar delivery service, you can feast on James Beard Foundation Award-winning chef Jamie Bissonnette’s next-level pizzas from the comfort of your couch. This salami-topped pie — featuring a spicy-sweet medley of Calabrian chilies and wildflower honey — will be the most comforting pizza to ever hit your doorstep, hands down.
Raleigh, North Carolina: Venus & Mars from Moonlight Pizza
Tucson, Arizona: Bone Collector from Serial Grillers
Philadelphia: Lucy Waggle from Pizza Brain
Pizza Brain bears the distinction of being the world’s very first pizza museum. Opened by four ’za obsessives, it even earned a Guinness World Record for its collection of pizza memorabilia, including vintage print ads, toys and movie posters. Too lazy to visit the museum in person? You can still enjoy an important piece of pizza culture at home by ordering the Lucy Waggle, a sweet-savory blend of mozzarella and Grana Padano cheeses, plus pine nuts, dates, crispy prosciutto, thyme and arugula.
Nashville: Dante’s Chicken Pie from Pizza Perfect
This Vanderbilt-adjacent pizza haven has sated hunger for local college students since 1983. The crowds are lured by the weekly beer-and-slice deals and the choice of thin-crust or Sicilian-style pies in endless flavor options. One of the hottest pies, literally, is Dante’s Chicken, slathered with a blazing habanero sauce and draped in spinach, bacon, chicken, cheddar and tomatoes.
Detroit: 8 Corner Pizza from Jet’s Pizza
Boise, Idaho: Effin Good Pie from Pizzalchik
Charlotte, North Carolina: Wood Grilled Fungi from Intermezzo Pizzeria
Leave the fungi foraging to the pros at Intermezzo, where two brothers pride themselves on serving hand-tossed pizza and unique Serbian dishes. Inspired by the foraged mushrooms the owners’ mother used to prepare, this earthy pie is scattered with grilled portobello, shiitake, oyster and button mushrooms over mozzarella before being finished with fragrant basil.
Memphis: Willie, Cheech & Bob from Aldo’s Pizza Pies
Memphis may be best-known for barbecued pork, but it’s no slouch in the pizza department either. One glance at Aldo’s specialty pizzas will prove that prowess, especially if you go for the Willie, Cheech & Bob, a surprisingly successful marriage of jerk chicken, mozzarella, mango chutney, red onion and ripping-hot jalapeno.
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Miami: Star Luca from Visa-O1 Extraordinary Pizza
Want a celestial aura with your slice? This star-shaped wonder was created by a Visa-O1 chef during a competition that challenged participants to make easy-to-share, extraordinary pizza. Unsurprisingly, the Star Luca took first place with its distinctive crust and filling of San Marzano sauce, ricotta, Calabrese salami and fresh basil.
San Francisco: Burratina di Margherita from Tony’s Pizza Napoletana
If you’re going to order delivery, it might as well be from a 12-time World Pizza Champion. Pizza master Tony Gemignani offers a range of pies — including coal-fired and Roman-style — at his Telegraph Hill eatery, but the Burratina di Margherita is an excellent place to start. This award-winning pie is all about the creamy Burrata and the balsamic reduction, layered with bright cherry tomatoes, fresh basil and extra virgin olive oil.
Milwaukee: The Katalina from Transfer Pizzeria
Wichita, Kansas: ICT Pizza from Knolla’s Pizza
Cleveland: Smac N’ Cheese from Brothers Pizza Co.
Houston: K. Renee’s from Bombay Pizza Co.
Washington, D.C.: Edge of the Woods from Pete’s Apizza
Louisville, Kentucky: The Big Wick from Wick’s Pizza
Oklahoma City: The Flaming Lips from Knucks Wheelhouse
Dallas/Fort Worth: Honey Bastard from Cane Rosso
Denver: Brisket Pizza from Hops & Pie
Newark, New Jersey: Margherita from Mercato Tomato Pie
Atlanta: Red River from Pizza Bella
Baltimore: Crab Pie from Matthew’s Pizza
Tulsa: Pollo Blanco from Pie Hole Pizzeria
New Haven, Connecticut: Fresh Clam Pizza from Dayton Street Apizza
Virginia Beach, Virginia: Chicago-Style Deep Dish from Windy City Pizza
Great deep-dish delivery in Virginia is a cinch, thanks to two Chicago transplants who brought a taste of home to the Chesapeake Bay. Windy City offers both deep-dish and thin-crust styles made with ingredients shipped from Chicago, naturally. To create the gaping deep-dish pizza, the kitchen uses a staggering pound and a half of cheese, plus fresh Italian sausage baked right into the pie.
Anchorage, Alaska: Beer Cheese Pizza from Fat Ptarmigan
Beer cheese? Yes, please. What started as a killer beer-cheese soup spawned an equally appealing pizza sauce from this restaurant’s James Beard Foundation Award-nominated chef, Guy Conley. In case those beginnings weren’t auspicious enough, this wood-fired pie is then piled high with reindeer sausage (this is Alaska, after all), roasted red peppers, bacon and green onions.