Lombardi Pizza Co. | Martinsville, New Jersey
Launched as a food truck in 2011, the sought-after Neapolitan-style mobile unit grew into a brick-and-mortar pizza shop in 2013. The pizzeria applies a meticulous approach to ingredients and pizza dough and a dedication to consistency and service. The food truck still rolls to private parties and catering gigs. Lombardi’s concise menu features small plates, like Escarole & Beans with escarole, cannellini beans, Parmesan, garlic and red pepper flakes, served with fresh baked bread. “An item that our fans go crazy over would be our ‘Linda’ pie made with mascarpone cheese, sweet garden peas, mushrooms, crispy prosciutto, finished with truffle oil — a perfect balance of salty, sweet and savory that comes together on five-day fermented dough,” owner Peter Lombardi says. Lombardi also serves a unique dessert: Cinnamon Fries, deep fried strips of dough covered in cinnamon sugar and served with sweet frosting for dipping.
Scarr’s Pizza | New York City
Scarr’s caught the attention of Bon Appétit in “The Best Pizzas We Ate in 2017” as a runner-up. The Lower East Side slice shop kicks it with an old-school vibe and a short menu of slices, whole pies and apps on its 1970s retro board. Flour and tomato sauce are milled onsite. Scarr’s boasts zero canned products. The saucy Sicilian slices get rave reviews. Scarr’s also menus a vegan Caesar salad.
Max’s Coal Oven Pizzeria | Atlanta, Georgia
Opened in 2009, the downtown pizza spot has a large warehouse setting with concrete floors, high ceilings and tons of seating. A second location, nicknamed Max’s Perimeter, opened in the Perimeter Mall in January. Max’s New York-style pizza has garnered attention. The Tradizionale features pepperoni, sausage, roasted red peppers and red onion. The Romana is topped with artichokes, roasted red peppers, mixed olives and Romano cheese.