Destinations / GO FOOD
Pizza Nation
Even though there are many styles and tastes, when you’re traveling about
the country it’s always smart to try the local pie. BY KATIE CHANG
Vignette Pizzeria, Sebastapol, CA
Chef Mark Hopper worked in fine dining
(and alongside chef Thomas Keller) for
nearly 30 years before returning to his
favorite childhood food. Though he only
does Neapolitan-style pies, what makes
his versions such knockouts is his sourdough starter — which lends the finished
product an airy, speckled and faintly tangy
crust. vignettepizzeria.com
Tony’s Pizza Napoletana, San
Francisco, CA For 11-time World Pizza
Champion Tony Gemignani, every style of
pizza under the sun (including regional
specialties like Detroit and St. Louis) is
faithfully reproduced in one of his seven
specialty ovens. The vibe is casual and
lively, and the experience is always worth
waiting for. tonyspizzanapoletana.com
Pizzeria Mozza, Los Angeles, CA
From the powerhouse culinary trio of
Nancy Silverton, Mario Batali and Joe
Bastianich comes this casual, family-friendly spot turning out pies with puffy
crusts and wholly original toppings such
as squash blossoms, ’nduja and goat
cheese. pizzeriamozza.com
Even though it’s crust, sauce and cheese in its most fundamental state, what people all over the
country have done with these three humble ingredients is some kind of wonderful.
Ken’s Artisan, Portland, OR
James Beard Award–winning author and
baking legend Ken Forkish is a foremost
authority on bread. It should come as
no surprise, then, that his pizzas have
bubbly crusts that strike a fine balance
of char and chew. kensartisan.com
Pizzeria Bianco, Phoenix, AZ
When Chris Bianco began making
pizza in back of a humble grocery
store in Phoenix over 25 years ago,
little did he know he’d eventually
become one of the most respected
pizzaiolos in the country. His wood-fired Neapolitan pies are simple and
sublime. pizzeriabianco.com
A
L
A
N
W
E
I
N
E
R
(
K
E
N
’
S
A
R
T
I
S
A
N
)
;
W
I
L
D
LY
S
I
M
P
L
E
P
R
O
DU
CT
I
O
N
S
&
T
H
E
BA
R
L
OW
7
0
(
T
O
N
Y
’
S
P
I
Z
Z
A
)
