As the undisputed best place in the world to eat pizza, New York has many, many great pizzerias. But our favorite is L’Industrie, which sets the standard for a great New York slice at both their original spot and location in the West Village. Each bit of blistered thin crust puffs, then crunches, and has a sourdoughy tang thanks to a long fermentation process. This is simply the best single slice in NYC.

Pequod’s serves pan-style pies with sauce underneath the toppings (unlike traditional Chicago-style deep dish, which has sauce on top). But what sets these pies apart from the average pan-style is its “caramelized” crust, also known as the burnt edges of crispy cheese surrounding the pizza. The crust itself is thick and airy with a great crunch, and the pies only have a little bit of sauce.

While barbecue gets all the attention in Austin, the city still has a high density of amazing pizza spots highlighting a variety of Roman, Neapolitan, and Detroit-style slices. Bufalina is the best of them. At this pizzeria and natural wine spot, the pizzas are classically Neapolitan, with options like marinaras and margheritas, but we can’t help but order the spicy red pie with double garlic, double parmesan, and chili flakes.

Pizza Jawn in Philly serves incredible round, grandma, or Detroit-style pizzas for pickup and delivery only. Each one has a perfect black ring of char marks that line the crust, giving the chomping experience a bubbly, blistery finish. Any way you dress your pie up (they have 38 topping options) will be good enough to brave heavy I-76 traffic and strap a seatbelt over the box of dough and cheese like it’s the most cherished thing in your car. (Including yourself.)

Detroit-style pizza is no longer just popular in Michigan, as almost every city in America has come to realize how great it is. But it’s important to point out where it started: Buddy’s Pizza. What makes these pies great is the balance of the crispy edges on every slice—something you only get with a square pizza—and the soft, airy inside. This local chain has expanded to 22 locations across Michigan, meaning you can get your fix of the rectangular pan pies wherever you are in the state.

In LA, we’re skeptical of Detroit-style pizza. These pan pies have pummeled the city, and it’s tough to tell which shops are doing the style justice and which ones are just cashing in. Quarter Sheets falls into the first camp. This shop is full-on '90s birthday party nostalgia, but with even better pizza. Their inch-high, focaccia-like crusts crackle and snap like that one cereal that has elven brothers as mascots. Inside, a pillowy middle soaks up sweet red sauce that’s striped across the top.

They did it first, and they’re still doing it the best. Founded in 1925, this Wooster Street spot consistently creates pies that are the golden standard of a New Haven apizza: a crust that’s thin, chewy, and doesn’t flop when you hold up a slice; an extremely charred (but never burnt) bottom that adds a subtle smokiness; and just a teensy sprinkling of pecorino romano. Simplicity is what makes their apizza so good, and everyone else in New Haven is just trying to match their quality.

Miami Slice came into our lives with a New York-style pizza so good, we’d slap any naysayers across the face to initiate a pizza duel. The slices at this tiny shop are crispy from corner to corner, perfectly ratioed with incredible toppings, and one of the few foods we’ll wait three hours in the sun to consume. The wait times are intense, and getting your pizza to go can take longer than waiting for a seat at the counter, so just brave the often chaotic line and eat it fresh from the oven.

Antico is Atlanta’s Michael of pizza (any Michael: Tyson, Jordan, Jackson). They’ve nailed the perfectly charred, chewy doneness of the Neapolitan pie like no other. And like “flu game Jordan,” they never disappoint—probably since they keep a short menu and a strict no-substitutions rule. The service is also super speedy. Pizzas topped with imported Italian meats and cheeses come delivered to your table in near minutes after placing your order at the counter.

Razza is to Jersey City what The Eiffel Tower is to Paris or Britney Spears is to Kentwood, Louisiana. They’re iconic, and for good reason. The puffy, blistered crust is light enough that one person can easily finish a whole pie, and it’s salty and sweet enough that you’ll order another long after you’re full. And then there are the toppings, like mozzarella made from Jersey water buffaloes, specially-bred hazelnuts, and produce that proves “The Garden State” slogan isn’t sarcasm.