Where to Find the Best Pizza in Atlanta
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Pizza is arguably America’s most varied and beloved dish, one whose devotees are some of the most opinionated, and yet it remains one of the most accessible foods there is. Today, there’s better pizza, more knowledge about it, and interest in it everywhere. That accessibility and loyalty makes for some tremendously spirited debate.
Considering the passion pizza inspires, responsibly declaring America’s Best Pizza can be challenging. But The Daily Meal doesn't shy away from the challenge. For our third annual pizza ranking, we again sought the nation's best pies and slices, considering more places than ever in our quest for the best. We researched and added 275 more pizzas and recruited a group of 30 more experts to weigh in than for our 2013 list. Some 700 pizza spots were considered by 78 panelists, comprising The Daily Meal’s in-house pizza experts and city editors, American chefs, restaurant critics, bloggers, writers, and pizza authorities. We compiled the data, and although there could only be one winner, there is plenty of seriously good pizza being made across America, including in Atlanta.
4. Ammazza’s Margherita Pie
Instead of limiting themselves to Neapolitan- or New York-style pizzas, brothers Jason and Hugh Connerty decided that they were more interested in combining the characteristics they liked from each style to create a truly unique pizza experience at Ammazza in the Old Fourth Ward. That began with three-day-risen dough cooked in their 900-degree-F wood-fired oven, but also meant not limiting themselves or their menu to ingredients from a single region in Italy — Ammazza makes their own fresh mozzarella daily and uses meats cured and prepared by The Spotted Trotter in Kirkwood (and yes, count sprinkles for the kid’s pie among non-Italian region derived ingredients). Their Margherita scored the #81 spot in our compilations, but we’re confident that any of the other 14 pizzas on the menu from this true Atlanta favorite are sure to please your pizza palate.
3. Don Antonio by Starita’s Montanara Starita Pie
Bringing more than 50 traditional and contemporary-style Neapolitan pizza pies crafted with homemade mozzarella, renowned Neapolitan pizza chefs Roberto Caporuscio and Antonio Starita have joined forces at Don Antonio by Starita on the west side of Midtown in New York City, and now, in Atlanta as well. There, wood-fired Neapolitan pizzas are made with homemade mozzarella and a lesser-known style, the Montanara Starita, is made using a combination and technique that was created by Starita more than 10 years ago and has started being emulated by other pizza makers: the pizza dough is flash-fried. That’s right, it’s fried, then topped with Starita’s signature tomato sauce and smoked buffalo mozzarella, then fired in the oven – and it snagged the #46 spot on our list of the 101 best pies.
2. Antico Pizza Napoletana’s Pepperoni Pizza
Antico Pizza Napoletana may only be open a few years, but that doesn’t mean anything when it comes to discussions about the best pizza in Atlanta. Giovanni Di Palma’s Antico is generally considered by most Atlantans as the city’s best pizza, and many of them would argue it’s among the top in the country. And it’s difficult to argue, as their classic pepperoni with a thick puffy crust and cheesy center might just be one of the best pizzas you’ve ever tasted. It just beat out competitor Don Antonio by Starita for a higher standing, and came in at #45.
1. Varasano’s Nana’s Pie
What is it with these computer guys turned pizzaiolos? Like Paulie Gee, who has characterized himself as having “masqueraded as a computer geek,” Bronx-born software engineer Jeff Varasano found a passion for pizza that led him down a saucy, bubbly road to pizza stardom. The beneficiary has been Atlanta, where Varasano has made a well-documented six-year stab at recreating his version of the Patsy’s pizza, which has credited with changing his life. The fact that the pizza isn’t quite Patsy’s-esque isn’t a bad thing. There’s a much taller cornicione, one featuring a shard-thin exterior that gives way to pliant air pockets and a soft underlying crust, which means more textural variation with each bite. Varasano's serves eight specialty pizzas, and two traditional pies: the Margherita di Bufala, or "Nana's," which is the house special: mozzarella and San Marzano tomato sauce with a “secret blend of herbs” and the suggested sweet roasted red peppers. It topped all the local competition and was the highest-scoring Atlanta-born pizza in compilation, coming in at #25.
Gold Coast/Magnificent Mile
Our Rush Street location is convenient to the best hotels in Chicago as well as Northwestern Hospital, Loyola University, the Museum of Contemporary Art and the John Hancock building. Stop by and relax in our dining room or enjoy a drink from our full bar on the patio. If you prefer to eat at home, order online for pickup or delivery.
Our Gold Coast Giordano's location in Chicago, IL, brings you the best pizza on the Magnificent Mile. We love being part of a community that offers so much to the people living here.
Best restaurants in Atlanta
What is it: One of America&rsquos best restaurants in more ways than one. In addition to serving outstanding food, the eatery raises money to provide emergency assistance to restaurant workers. Chef Ryan Smith, a 2017 James Beard award nominee, creates food so beautiful and delicious that diners literally swoon over it. Expect a bright atmosphere and friendly service as well.
Why go: It&rsquos dinner theater in the best sense of the word&mdasheach course delighting the senses in exciting new ways.
The Best Barbecue Joints in Georgia
From the coast to the Piedmont, the metro hub and beyond, Georgia is home to some of the world’s best barbecue. Spicy, sweet, smoky and smothered with homemade sauces, there is no end to the creative forces behind the Peach State’s mouthwatering creations.
Here, for your gastronomic enjoyment, we’ve rounded up some top barbecue spots across the state. Hungry? Grab your napkins and dig in!
Southern Soul Barbeque, St. Simons Island
Start your sticky-sweet-savory dining adventure on the Georgia coast, with one of the state's best barbecue joints: Southern Soul Barbeque on St. Simons Island. Housed in a former gas station-turned-seafood market, the Southern Soul crew converted the space into a restaurant, only to have it tragically burn down in 2010. But, thanks to a hefty social media campaign and a mega-dose of community support, the boys rebuilt the restaurant and rose, strongly, like a Phoenix from the ashes. Now, Southern Soul offers smoked pork, brisket, turkey and chicken alongside a long menu of Southern-style veggies, plus bottled sauces, gifts – and easy access to beaches along the coast.
Fresh Air Barbecue, Jackson
The menu doesn’t stray from the basics that put this roadside institution of pure Georgia barbecue on the map in 1929: smoked pork, slaw, Brunswick stew, pickles, and bread.
Jomax BBQ, Metter
Heading to Atlanta from Savannah, you'll want to stop off I-16 for lunch at Jomax BBQ in Metter. This lodge-like restaurant named for founders Joe and Maxine Hulsey who started it more than 30 years ago is a detour you won't regret.
Heirloom Market BBQ, Sandy Springs
Husband and wife Cody Taylor and Jiyeon Lee combine the flavors of home —Tennessee and South Korea — at metro Atlanta hotspot Heirloom Market BBQ. Try the spicy Korean smoked pork for an exemplary taste of this beautiful marriage.
Miller Brothers Rib Shack, Dalton
Since Walter and Eugene first served ribs and chicken from a front-yard smoker in 1978, Miller Brothers has been a household name in Dalton. Want to add some heat? Ask for the homemade Dragon Lady sauce.
Fox Bros. Bar-B-Q, Atlanta
Smoked wings, colossal beef ribs, and juicy, charred brisket — these are the smokehouse sensations of their Texas youth that Jonathan and Justin Fox bring to Fox Bros. Bar-B-Que in Atlanta's Candler Park neighborhood.
Blackbeard's B&B Bar-B-Que, Albany
Smoked ribs, half chickens, and barbecue pork make this longstanding shrine to Southern food live up to its name, but the menu covers all manner of Southern staples, from fried catfish and hushpuppies to cheese grits and country fried steak.
Sconyers Bar B Que & Fincher's Barbecue
You can find some of the South's best barbecue at Sconyers Bar B Que in Augusta and Fincher’s Barbecue in Macon. Old-fashioned pit-smoking with oak and hickory hold the key to the Augusta spot's praised menu, where hungry diners will salivate over lean tenderloin, tender ribs and smoked hash, all cooked using a secret family recipe.
Macon-based Fincher’s is popular enough to be spread out to four locations throughout the city, so diners have ample opportunity to try their Southern pork, chicken and turkey dishes.
Wiley's Championship BBQ
Up the road a bit in Savannah, diners can find Wiley's Championship BBQ , which has routinely been named the city’s best in that realm. Opened in 2005, the restaurant has claimed national titles in barbecue competitions every year for nearly a decade, thanks to a menu that includes smoked meats and sausage, pulled pork, stuffed baked potatoes and classic banana pudding.
Jim's Smokin' Que, Blairsville
Heading to the mountains? Several barbecue bistros dot the journey. Jim's Smokin' Que in Blairsville not only offers all your barbecue needs, but also has a welcoming, hometown atmosphere ideal for mountain dining. They are closed in January and February, but reopen to start serving on Thursday, Friday and Saturdays in March.
Put down that takeaway menu and make your own pizza from our great selection, including simple Margherita, spicy salami, Sicilian and a super healthy option.
Next level Margherita pizza
Forget takeaways – you can’t beat a homemade Margherita pizza topped with fresh tomato sauce and melted cheese. Here's how to master this everyday classic.
Pizza Margherita in 4 easy steps
Even a novice cook can master the art of pizza with our simple step-by-step guide. Bellissimo!
Caramelised onion & goat’s cheese pizza
Make a veggie pizza that's healthy and low-fat instead of ordering a takeaway. This easy recipe uses goat's cheese for tang while the onions give it sweetness
The quantities for this are generous, so if you have any leftovers, pop a wedge of cold pizza into your lunchbox the next day
Frying pan pizza
Not good for you? Think again, this easy to make pizza is low fat and full of calcium
Egg & rocket pizzas
Use seeded tortillas as pizza bases for a quick and healthy lunch - crack an egg in the centre and bake to boost protein intake
Make homemade sourdough pizza with a wonderfully chewy crust. Try our margherita recipe, then customise with your favourite toppings
Chicken tikka masala pizzas
Rustle up our spiced chicken pizzas using naan bread in just 20 minutes. To balance the heat, serve them with dollops of mango chutney and natural yogurt
Ultimate pizza Margherita
Take your senses on a trip to Italy with this authentic pizza Margherita
Pizza with homemade sauce
Make pizza for the family with a homemade base and tomato sauce. The recipe is perfect to get kids involved in cooking. Top with mozzarella and fresh basil
No yeast pizza dough
Try this easy no yeast recipe for pizza dough using just flour, baking powder, salt and oil. Recipe by Helen Hurrell, mum of BBC Good Food member Eleanor
Forget takeaway pizzas, encourage kids to eat a rainbow every day with this colourful recipe full of fresh flavours – guaranteed to please even fussy eaters
Little ones will love these fun and super-easy pizza's for lunch or a light supper
Pork, gorgonzola & garlic butter pizza
Garlic butter, salty blue cheese, peppery rocket and a kick of chilli – these pizzas are loaded with flavour. Try making them for an indulgent weekend dinner
Deep-dish meatball marinara pizza
Be inspired by America's deep-dish pizzas and make our meatball marinara version with a lip-smacking sauce. It takes a little effort, but it's well worth it
Make our gluten-free version of a classic pizza. The base is easy, spread over rich homemade tomato sauce, then finish with buffalo mozzarella and fresh basil
Chicago-Style Deep Dish Pizza
Did you ever wonder about the "pie" in pizza pie? This dish will make that connection clear for you. With its 1 1/2" tall crust cradling distinct layers of cheese, sausage, and tomatoes, this is definitely a knife-and-fork pizza PIE. We like to bake this in a big, 14" deep-dish pizza pan it makes a spectacular presentation, right out of the oven. But if you don't have a big pan, feel free to use two 9" round cake pans.
- 4 cups (482g) King Arthur Unbleached All-Purpose Flour
- 3 tablespoons (35g) yellow cornmeal
- 1 3/4 teaspoons (11g) salt
- 2 3/4 teaspoons instant yeast
- 2 tablespoons (25g) olive oil
- 4 tablespoons (57g) butter, melted
- 2 tablespoons (25g) vegetable oil or salad oil
- 1 cup + 2 tablespoons (255g) lukewarm water
- 3/4 lb. mozzarella cheese, sliced
- 1 pound Italian sweet or hot sausage, cooked and sliced or about 3 cups of the sautéed vegetables of your choice
- 28-ounce can plum tomatoes, lightly crushed or 28-ounce can diced or chopped tomatoes
- 2 to 4 garlic cloves, peeled and minced, optional
- 1 tablespoon sugar, optional
- 1 to 2 teaspoons Pizza Seasoning or mixed dried Italian herbs (oregano, basil, rosemary), to taste
- 1 cup (113g) freshly grated Parmesan or Asiago cheese
- 2 tablespoons (25g) olive oil, to drizzle on top
To make the crust: Weigh your flour or measure it by gently spooning it into a cup, then sweeping off any excess. Mix flour with the rest of the dough ingredients, and knead — by hand, mixer, or bread machine — to make a smooth crust. This will take about 7 minutes at medium-low speed in a stand mixer.
Place the dough in a lightly oiled bowl or 8-cup measure (which makes it easy to track its rise), cover, and let rise till very puffy, about 60 minutes.
While the dough is rising, ready your 14" deep-dish pizza pan. Grease it with non-stick vegetable oil spray, then pour in 3 to 4 tablespoons olive oil, tilting it to cover the bottom of the pan, and partway up the sides.
Stretch the dough to make as large a circle as you can. You can do this on a lightly oiled baking mat, if you choose or simply stretch the dough in your hands.
Perfect your technique
Here's the (deep) dish: Chicago's favorite pizza
Lay the dough in the pan, and stretch it towards the edges until it starts to shrink back. Cover, and let it rest for 15 minutes. Preheat the oven to 425°F while the dough rests.
Continue to stretch the dough to cover the bottom of the pan, then gently push it up the sides of the pan. The olive oil may ooze over the edge of the crust that's OK. Let the crust rest for another 15 minutes.
Bake the crust for 10 minutes, until it's set and barely beginning to brown. While it's baking, prepare the filling.
Drain the tomatoes thoroughly. Combine them with the Pizza Seasoning or herbs, and the garlic and sugar (if you're using them). Add salt to taste you probably won't need any additional salt if you've used the Pizza Seasoning.
Cover the bottom of the crust with the sliced mozzarella, fanning it into the crust. Add the sausage (or sautéed vegetables), then the tomato mixture.
Sprinkle with the grated Parmesan, and drizzle with the olive oil.
Bake the pizza for about 25 minutes, or until the filling is bubbly and the topping is golden brown. Remove it from the oven, and carefully lift it out of the pan onto a rack. A giant spatula is a help here. Allow the pizza to cool for about 15 minutes (or longer, for less oozing) before cutting and serving.
Tips from our Bakers
Deep-dish pizza has a long history in the city of Chicago, where it's revered as a delicious native invention. The crust, based on a recipe whose supposed provenance is Chicago's Pizzeria Uno, has an unusual flaky/tender texture, and great taste — courtesy of three types of fat: vegetable oil, olive oil, and butter. Also, the tiny bit of cornmeal adds subtle but delightful crunch.
My Favorite Pizza
Sprinkle yeast over 1 1/2 cups warm (not lukewarm) water.
In a mixer, combine flour and salt. With the mixer running on low speed (with paddle attachment), drizzle in olive oil until combined with flour. Next, pour in yeast/water mixture and mix until just combined.
Coat a separate mixing bowl with a light drizzle of olive oil, and form the dough into a ball. Toss to coat dough in olive oil, then cover the bowl tightly with plastic wrap and store in the fridge until you need it. ***It's best to make the dough at least 24 hours in advance, and 3 or 4 days is even better.
Slice the eggplant thinly. Sprinkle both sides with kosher salt and place into a strainer in the sink. Allow to sit for 20 to 30 minutes. Rinse eggplant lightly in cold water, then pat the slices dry between layers of paper towels.
Slice grape tomatoes in half lengthwise and toss into a bowl with minced garlic.
Slice mozzarella very thinly.
Cut eggplant slices into fourths, and toss with olive oil. Arrange on a baking sheet and place 8 inches under the broiler.
Broil for 3 minutes, then toss around and broil another 3 minutes. Remove pan from oven and add tomato/garlic mixture. Broil for 2 to 3 minutes, then remove and set aside. (May do this 1 hour in advance.)
Preheat oven to 500 degrees.
Drizzle olive oil on a large baking sheet and use fingers to coat thoroughly. Remove HALF the pizza dough from the bowl. Stretch pizza dough into a large rectangle, pressing with fingers to finish forming. Dough will be very thin.
Lightly drizzle a little olive oil on the dough and use fingers to spread. Lay mozzarella slices over the surface of the dough. Spread vegetables all over the surface of the cheese. Top with Parmesan cheese.
Bake for 10 to 12 minutes, or until crust is golden brown and the cheese is bubbly. Remove from pan and slice with a pizza cutter. Serve immediately!
How to avoid watery pizza made with fresh mozzarella cheese?
Mozzarella cheese has a lot of moisture in it, which can sometimes result in a watery pizza! The moisture varies based on the brand. If you’re using fresh mozzarella cheese for this Neapolitan pizza recipe, do the following:
- Slice the mozzarella into 1/4 inch thick pieces for topping your pizza. (Using huge chunks causes a water build up.)
- If the brand seems extra watery, let it sit on a towel for about 15 minutes, then blot away the extra moisture.
How To Make Pinsa Romana
So Pinsa Romana, as we know today is made of 3 flours: wheat, soy and rice flour, has high percentage of hydration, has elongated oval shape with light airy inside and a delicious crust.
The recipe I&rsquom offering you today is simplified even further, so that you can have a delicious Pinsa Pizza made at home without major hustles.
Here&rsquos how you make Pinsa Dough &ndash the base for any kind of pinsa.
Generations of pizza lovers have celebrated life's most memorable moments with a Shakey's Pizza Party. Perfect for birthdays, graduations, fundraisers and more.
Masks required for guest and employee safety
Large dining rooms accommodate six-foot social distancing
Hand sanitizing stations available throughout the restaurant
Rigorous cleaning and sanitation across high contact surfaces
Shakey’s, Shakey’s Pizza, Shakey’s Pizza Parlor, oval logo design w/ dancing letter, dancing letter design, the proprietary names “Mojo potatoes”, “Bunch of Lunch”, “PCM”, “E Mojo”, “Texas BBQ”, “Shakey’s Special”, ”The pizza that started it all”, “World’s Greatest Pizza” are registered trademarks or related trademarks and the property of Shakey’s USA, Inc. All rights reserved. 2021