Of course, you’ll want to give a nod to at least one of the six “East Side Pizzas“ named for New York City streets like Mulberry, Mott, and Bleecker. The Cheese Board gets pizza-lovers in Berkeley lining up outside and sitting on the grass median between traffic. Cheese Board opened as a small cheese store in 1967, and four years later, the two owners sold it to employees, creating a 100 percent worker-owned business of which the owner remained a part. Just be sure to enjoy it under the sun on the median.“I love saying to people that this seems like an impossible business model, but it works, and it works very well,” noted one longtime Cheese Board member on its website. During shifts, employees “started making pizzas for [them]selves by cutting off hunks of extra sourdough baguette dough, grabbing favorite cheeses from the counter, and throwing on vegetables from the market next door.” After regular hours on Fridays, they began serving one vegetarian pizza, placing fresh ingredients and unusual cheeses atop a thinsourdough crust. (And look for the cheese graffiti in the sidewalk out front.) Find more details on The Cheese Board here.Jersey-style generally refers to a Trenton-style tomato pizza where the cheese goes down first and is then topped by a sauce heavy on tomato flavor, sometimes even topped by hand-crushed tomatoes.At O4WP, it means hand-stretched dough made fresh daily and topped with housemade (one word, per AP) sauce and hand-pulled mozzarella cooked Sicilian-style, wood-fired in a gas deck-oven.Since 2012, The Daily Meal has ranked America’s best pizzas, and it’s been a half-decade that’s seen America’s pizza landscape go from spectacular to otherworldly.It’s no small feat to set out to rank the best pizzas in America, but for the sixth year in a row, we’ve sought the nation's best pies and slices, considering more places than ever in our quest for the best.
Among the specialty pies, the Milano (mozzarella, ricotta, pecorino romano, and garlic) is a white pie worth noting. And the whole idea behind Cheese Board is cool, too.
The centerpiece of the casual restaurant is a custom-tiled wood-burning oven, and it’s turning out a roster of pies that changes seasonally, based on what’s fresh and local. Margherita, simply topped with San Marzano tomato sauce, fior di latte, olive oil, and basil, but be sure to order at least one other pie: the pizza with ember-roasted potatoes, roasted onions, and smoked mozzarella.
If you want to hug the baseline, stick with the classic D. There’s almost a pizza-as-naan thing that happens, and it’s really something special.
Run by the Bevacqua family since day one, this no-frills bar and dining room commands a lengthy wait every night of the week.
While the chicken française, fried calamari, lasagna, homemade sausage and peppers, and shrimp fra diavolo are flawless, it’s the pizza that puts it on the map.