Food

The Best Pizza Cities in the World (That Aren't in Italy)

馃搮May 2, 2026 at 1:00 AM

馃摎What You Will Learn

  • Why NYC pizza folds perfectly without breaking.
  • Tokyo's secret to seafood-topped pies.
  • Portland's sustainable, local-ingredient revolution.
  • How Buenos Aires made pizza a national staple.

馃摑Summary

Italy owns pizza's soul, but cities worldwide have elevated it to art. From New York's foldable classics to Tokyo's inventive twists, discover the best non-Italian pizza hotspots. These destinations blend tradition with local flair for unforgettable bites.Source 1

鈩癸笍Quick Facts

  • New York City consumes 3 million pizzas yearly鈥攅nough to feed 18 million!Source 1
  • Portland, Oregon, has more pizzerias per capita than anywhere in the US.Source 2
  • Buenos Aires rivals Naples with its fugazza-topped pies.Source 3

馃挕Key Takeaways

  • New York leads with thin, crispy crusts born from immigrant ovens.
  • Japan fuses pizza with sushi vibes for umami-packed creations.
  • US West Coast innovates with farm-fresh, gourmet toppings.
  • Argentina's thick pies echo Italian roots but shine uniquely.
  • Seek coal-fired ovens for that authentic char anywhere.
1

No list skips NYC. Italian immigrants fired up coal ovens in the early 1900s, birthing the city's signature thin, wide-slice pie. Fold it, eat standing鈥攕treet style perfected.Source 1

Icons like Joe's Pizza (since 1975) serve grease-dripping slices under $4. Di Fara's in Brooklyn draws lines for fresh mozz and basil. It's cheap, fast, addictive.Source 2

Pro tip: Hit Grimaldi's under the Brooklyn Bridge for waterfront vibes and charred crusts.

2

Portland's food scene exploded pizza into gourmet territory. With 50+ spots in a city of 650k, it's a per-capita powerhouse. Expect sourdough crusts and foraged toppings.Source 3

Ken's Artisan Pizza uses wood-fired ovens for blistered perfection. Coava Coffee pairs slices with killer brews. Seasonal veggies from local farms keep it fresh.Source 1

Vegans rejoice: Sizzle Pie offers jackfruit pepperoni. It's sustainable, inventive, delicious.

3

Japan took pizza global with Napolitan-style: thick, sweet sauce, baked in retro tin pans. Post-WWII US troops inspired it; now it's evolved wildly.Source 2

Pizza Marumo in Sapporo slings ebi mayo (shrimp mayo) pies. Tokyo's Okonomiyaki Pizza mashes savory pancakes with cheese. Umami overload!Source 3

Domino's Japan sells 5-cheese seafood specials鈥攏o tomato in sight. Pair with sake for mind-blowing eats.

4

Italian diaspora made pizza Argentina's passion. Thick 'a la pala' (paddle-style) slabs top fugazzeta鈥攐nion-cheese heaven.Source 1

Banchero's fugazzeta con queso is legendary since 1932. El Cu-C煤 in La Boca serves massive portions washed with Malbec.Source 2

Affordable (under $10 for two) and ubiquitous鈥攅very barrio has a pizzeria. It's hearty, comforting, essential.

5

Detroit's square, cheesy squares; Mumbai's butter chicken pies; Melbourne's sourdough scene鈥攁ll contenders.Source 3

Travel hack: Use apps like Google Maps for 'best pizza' filters. Check reviews for 'NY-style' or 'wood-fired'.

Current trend (2026): Plant-based and Korean BBQ fusions rising fast.

鈿狅笍Things to Note

  • Pizza styles vary wildly鈥擭Y thin vs. Detroit deep-dish.
  • Many top spots use imported Italian flour for quality.Source 1
  • Vegan and gluten-free options boom in these cities.Source 2
  • Peak hours mean long lines; go early or late.
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