Aaron's Favorite Pizzerias in the World

Dens: Long story short: My buddy said this was the best pizza in the world. I doubted him. I was wrong. Best pizza I've ever had. Get the margarita pizza, skip the marinara. You need the cheese.

Aaron Landry: Have the vanilla ice cream with olive oil and fleur de sel for dessert.

Antonio Manfredonio: Nessun confronto.

Massimo Pieruccini: Consigliata in modo particolare per gli angioletti e per la famigerata montanara fritta ed al forno che potrete gustare solo qui

Silvia Marinelli: Pizza divina, ma i fritti non sono da meno. Fatevi consigliare da Bonci!

Amy Bue: Absolutely everything on the menu (which changes daily) is fantastic. If you're lucky enough to come on a night they have sformata, get it. Get five. And order a vodka tonic- their tonic's house-made!

Kamsicle: Everything here is sourced locally and is defiantly fresh. I highly recommend a visit but come early to avoid the long dinner queue.

Aaron Landry: Look at the glass case and inquire before ordering: They have vegan, gluten free and a variety of special slices.

Nicole: Quattro formaggio pizza - hands down best thing you'll ever eat.

Trisha McMahon: Go to Pizzeria Picco. Order a (divine) pizza, but save room for the soft serve vanilla ice cream topped with caramel and sea salt.

Adam Kuban: Totally legit Detroit-style pizza. Great crisp strip of cheese along the edge. If you're drunk and/or a BIG eater, 1 pizza will fill you. If you're sober and/or little, you could probably split a pie.

Adam Kuban: You're probably already here, so my tip to GO BEFORE OPENING is probably wasted on you. So I'll just say, GET A WHOLE PIE. Round or square. Both great. It's not worth the wait for only a slice or two. Leia mais.

Mayor OfMinneapolis: Best place on earth. Come early.

Doug Zanger: Super-delicious pizza and salad -- amazing homemade ice cream. If they have salted caramel available, get it and don't even think about it.

Talia Goldberg: Pizza is so absurdly good that you should for sure plan on one pie per person.

Adam Kuban: My two favorite pizzas here are the brussels sprout and pancetta pie and the cherrystone clam pizza. But you really can't go wrong with whatever calls to you on the menu. Leia mais.

Kathryn Yu: Must order the montanara pizza. It's deep-fried until almost cooked through, and finally tossed in a pan, topped, and finished in the wood-burning oven. The crust is puffy, chewy, crispy.

Aaron Landry: If owner Paulie Gee stops by your table, get through the compliments quickly so you can spend this sacred minute inquiring about pizza with the oracle of world pizza knowledge that he is.

Josh R.: Eating here reminds me of eating in Europe where ingredients are fresh, beer is the preferred drink over water, and a high-quality meal doesn't cost you an arm and a leg.

Mike Chau: Get here no later than 5:30 to get a pie, which is amazing and absolutely worth the hype. The pies are all made one at a time, separated by 10 minute intervals, by Joe Beddia himself.

Bryan E: Mmmmm...caramelized crust...

GREGORY SABARESE: Best Neapolitan style pizza in Chicago hands down. And the Detroit style just sideswiped me with unexpected deliciousness.

Amy Johnson Cook: Pizza Farm. That's all you need to know.

Adam Kuban: Juliana's owner Patsy Grimaldi is back in his original spot under a new name after having sold his original pizzeria years back. Tourists don't know that, so eat great pizza here without the wait.

Aaron Landry: Secret off-menu order: order the “Red Hot Cherry Jones” as it's the Cherry Jones pizza but with Mike’s Hot Honey. Best pie in Baltimore.

Steffen Wittneben: Super Pizza in nettem Ambiente und freundliche Bedienung. Ich könnte Stunden hier verbringen.

naveen: the line is half as scary as it looks; it's worth waiting for a table.