7 Best Pizzas from Diners, Drive-Ins and Dives

Browse photos of Guy Fieri's favorite pizzas from Diners, Drive-Ins and Dives.

My Sha-Roni! — Pizzeria Lola (Minneapolis)

Baked in one of the only copper-covered, wood-fired French pizza ovens around — called a Le Panyol — the pizza here really is one of a kind. My Sha-Roni! includes fennel sausage, Wisconsin and mozzarella cheese, and pepperoni over house red sauce.

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Lady ZaZa — Pizzeria Lola (Minneapolis)

Homemade kimchi (flavored with Korean chili powder that the chef's mother imports straight from the source) makes this dish unique, and it's taken to the next level with homemade Korean sausage.

More About: Pizzeria Lola

Italian Beef Pizza — The Original Vito and Nick's Pizzeria (Chicago)

The owners here decided to fight the tradition of thick crust in Chicago, and, boy, did it pay off. For more than 60 years, their thin crust has been drawing in the crowds. The Italian Beef pizza includes red sauce, cheese and Italian beef that roasts in-house for eight hours to a perfect medium-rare.

More About: The Original Vito & Nick's Pizzeria

Guinea's Pie — Naked City Pizza (Las Vegas)

"To be able to come to a bar and have this kind of food, it's like gourmet in a non-gourmet situation," says the chef of one of Guy's favorite Las Vegas pizza spots. Meatballs with fresh ground meat, fresh ricotta cheese, white garlic sauce, spinach and mozzarella cheese make the Guinea's Pie a local favorite.

More About: Naked City Pizza

El Diablo — Pizzeria Luigi (San Diego)

The chef at El Diablo agreed to get creative with Guy, so you might have to put a special request in to get this pie. He goes with Buffalo wing sauce, sausage, pepperoni, red onions, jalapenos and meatballs. To kick the heat up a notch, he tops it off with red pepper flakes, Sriracha and more wing sauce.

More About: Pizzeria Luigi

Bacon and Clam Pizza — Joe Squared Pizza (Baltimore)

You'll always get a perfect square pie here, but the topping possibilities are almost endless — from fresh herbs that the chef grows on the roof to the interesting combination of bacon and clams. Ciliegine and roasted garlic are added for extra creaminess.

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Duck Bacon Flatbread — Pastabilities (Syracuse, NY)

Owner Karen has been perfecting the recipes here since 1982, and the result is something you can't get anywhere else. Her Duck Bacon Flatbread includes duck that's been cured for seven days and then smoked, as well as pomegranate syrup, fresh mozzarella, dried cherries, goat cheese and caramelized onions.

More About: Pastabilities

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