Natalie Compton
By Food & Wine
August 12, 2015

Top chefs and legendary bakers are among the new breed of pizzaiolo who are just as fanatical about the temperature of their ovens as they are about the provenance of their ingredients. Here, F&W names the best places for pizza around the country from these new guard spots—including a Bay Area pizzeria that uses locally-milled flour—to century old East Coast institutions.

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