15 Best Pizzas From 'Diners, Drive-Ins and Dives'

If you've driven cross-country, chances are good you stopped for pizza. Now imagine that trip lasting for more than two decades, and you'll start to get an idea of how many pizzas Guy Fieri has had on Diners, Drive-Ins and Dives. From New York to Chicago, Montana to Arizona and everywhere in between, Guy is a slice-sampling savant.

The Royale With Cheese at Barcheta Pizza in Boulder, Colorado, is the deconstructed double-decker of your dreams. Not just a bigger and better pizza, chef Jesse Jensen uses a poolish — sometimes called a pre-ferment — in his dough for maximum flavor packed into a crispy crust.

Deep dish might define Chicago for many people, but once you've had a tavern-style pie, you might never go back. Cracker-thin and just as crisp, this is the polar opposite of deep dish.

Open since 1920, The Original Vito & Nick's Pizzeria is a pick-up-only spot that's worth the wait. Their Italian Beef and Giardiniera Pizza is an homage to the greatest of Chicago sandwiches. The savory, spicy pickled vegetables add a crisp bite and a vinegary sweetness to an already impossibly good pie.

You can't call yourself "The best Neapolitan pizza in Midtown Manhattan" unless you can back it up. And boy oh boy, does Don Antonio back it up. A base layer of sweet basil and fresh tomato is topped with savory truffle-filled burrata and velvety slices of salty prosciutto. After fighting off his son Hunter for a slice, Guy loved this "big deal" of a pizza.

Walking into a pizzeria and seeing the big, bright wood-fired oven is a sign that you're in for a good pie — and Fat Olives in Tucson, Arizona, is no exception. Chef John Conley tops the savory slices with roasted garlic alfredo sauce, mozzarella and hot soppressata, but it's the signature shaved Brussels sprouts, marinated in spicy Calabrian chili oil, that set this one apart. If that wasn't already a mouthful, the pizza is finished with honey and crushed pistachios for the most bellisima of bites.

Since 2006, Chef/Owner Bob Marshall has been putting Missoula, Montana, on the must-visit list for pizza destinations. At Biga Pizza, the New Jersey native is bringing the meatballs but leaving the gravy at home, pairing them with bright, housemade salsa verde and dollops of creamy, herb-infused mascarpone. Guy lovingly called it an "adventurous pizza," praising the pesto and crisp crust of this green goddess.

When Wiseacre Brewing Co. wanted to open a restaurant, they knew they needed food that would be as exceptional as their beer. At Little Bettie, you'll find some of the most uniquely named (and uniquely delicious) pizzas on the Mississippi River.

The Thud Butt Pizza is no exception. While its name is going to grab your curiosity, it's the mortadella and ricotta cream that will have your attention. Guy was hypnotized by the ice cream scoop of stracciatella and loved the "funky crunch" of the pistachio on this wild ride of a pizza.

Not simply satisfied with juicy brisket and tender ribs, Marvin Kinney of R Town Pizza brings Detroit deep dish to the desert. The signature style of Motor City is, of course, getting the barbecue treatment. Tender chicken thighs, sweet pickled onions, creamy aioli and a housemade peach barbecue sauce top the soft dough, and lacy frico cheese forms a crispy, salty crown for this prince of pizzas.

307 Pizza owner Liz Campbell is living the dream. She started 307 after falling in love with Neapolitan-style pizza. Her pizza trailer carries a wood-fired clay oven, letting Liz take to the road to find new ingredients and ideas on her pizza journey.

The Thai Chili Chicken Pizza features a scratch-made signature sauce spiked with lime, and the char from the wood-fired oven gives an unforgettable smoky crunch. If Guy is saying "Just one more slice" four times, you know it's the real deal.

It's a tale as old as time: Does pineapple belong on pizza? Chef Ann Kim answers: absolutely! With Korean dishes inspired by her mom's cooking, Pizzeria Lola fires New York-style pizza in a French wood oven. Continuing their trip around the world, the Hawaii Pie-O is adorned with smoky bacon, zippy jalapeño and a drizzle of sweet cream. But it's the prominent pineapple on this Polynesian pie that blends sweet, smoky and heat together, proving itself as a topping to be respected.

Gather around, one and all, because a new challenger has appeared in the fight for the most divisive pizza topping. Pineapple's one thing, but Cincinnati chili is a commitment. Thankfully, they're skipping the spaghetti at Camporosso. Chef/Owner Eric Redfield spices the regional favorite with rich cocoa powder and the bright flavors of cumin and allspice, before topping it off with a generous amount of cheddar cheese and dollops of whipped ricotta.

This pizza turned our Guy into a fun guy when he found out that Guy's Grocery Games competitor Dylan Craver was the chef behind this cap-tivating pie. At Pizza Supreme Being, he's stacking this one to the gills with miataki, white and oyster mushrooms, a savory, spicy green sauce and a house spice blend lovingly named "Fancy Mix." Guy didn't have mush to complain about, calling it "one of the best pizzas I've had on the West Coast."

Pizza Supreme Being's Lap Cheong Square Pizza is a local favorite, thanks to the mouthwatering savory pork sausage. The sourdough square starts with a garlic cream base that's tucked into a blanket of provolone, mozzarella and Gouda cheeses, and a drizzle of hot honey tops it all off for a sweet bite you won't soon forget.

Josh and Paige Karner went from sweet pies to pizza pies when they added pizza to the menu at the appropriately named Pieous in Austin, Texas. This particular puffy Neapolitan-style pie is generously dolloped with their housemade bacon marmalade, garlic oil and Gorgonzola. Guy wasn't able to get through it fast enough, calling this one a "monster."

Pieous loves highlighting fresh ingredients for their beautiful, bold pizzas, and this fiery green pie is a spicy tribute to the goddess of beauty herself. Wood-oven-charred chicken and housemade mozzarella make a beautiful bed for fresh cherry tomatoes and cilantro. Guy loved it, calling it a "destination dish," worthy of the drive from wherever you are.