The Best Pizza In America, According To Alex Guarnaschelli - Tasting Table

"Ever since pizza was brought to America by Italian immigrants in the late 19th century, we have been infatuated with it. Our love affair with pizza has only continued to grow, with each region across the U.S. developing its own spin on this dish based on locally available ingredients and local sensibilities."

"While we here at Tasting Table have our own take on what the best pizza places in the U.S. are, we wanted to talk to a culinary expert on the matter. Who better to consult than celebrity chef, Food Network alum, and native New Yorker, Alex Guarnaschelli? The chef, whose hit show "Alex vs. America" is slated to debut for its fifth season on October 7th, took time out of her busy schedule running the restaurant Clara, at The New York Historical to speak with us."

"Alex Guarnaschelli's first pick for best pizza in America is a spot located just outside of New York City. Razza Pizza Artigianale in Jersey City, New Jersey has been redefining pizza for years. Helmed by chef and owner Dan Richer, this restaurant takes every step of the pizza-making process seriously, from cultivating the yeast culture for its dough to hand-selecting the salt that goes on each pie. It constantly innovates, searching for new farms to supply the freshest ingredients and testing new cooking techniques to perfect the texture of its pizza. This attention to detail shows, but it is not only one piece of the proverbial pie. Alex Guarnaschelli says "It's the whole thing. It's everything that Dan is doing there. He makes his ow"

Pizza arrived in America with Italian immigrants in the late 19th century and has since become a deeply loved dish. Regional adaptations across the United States produced distinct styles shaped by locally available ingredients and sensibilities. Favorite pizzerias cluster in New York City and New Jersey, where the style remains uniquely local. Razza Pizza Artigianale in Jersey City exemplifies artisanal practice: the chef-owner cultivates yeast cultures, hand-selects salts, sources from farms, and experiments with cooking techniques to refine dough texture. Excellence results from meticulous ingredient selection, process control, and continual innovation.

Read at Tasting Table