I Tried The Best Pizza In The World

there are hundreds of ways to make a pizza but which style is truly the best we asked you to vote and after thousands of votes I'm trying and ranking the top 15 Pizza styles from around the world

from Neapolitan to New Haven all judged by their unique preparation and technique I'll be rating every Pizza on flavor and texture and at the end I'll name my favorite style in the world

we've once again Enlisted the human Encyclopedia of pizza Scott weiner of Scott's Pizza tours who will guide us around the world starting with a style I've never even heard of before

Argentinian fugazetta so we're at a place in Long Island City Queens called BB's which doesn't make this style but sometimes they host popups with this guy OG Papa Fern Fernando himself who makes

this very specific Argentinian style pizza called the fugazetta which is dough cheese dough ton of onions chimy churi and then garnished down the end with olives at every stop we're sticking

with cheese pizza unless toppings are essential to the style like the way they are here if you had this without the on and the Chim Cher and the olive it's not the style at all actually phenomenal this is completely different than I

think any of the pieces we're going to have today by far the closest comparison of what we'll have today will be the Chicago deep dish if I'm going to compare this to Chicago deep dish I'm going to say right away this is way better normally I don't like super cheesy pies but it's the addition of all

these onions to help kind of like diffuse the cheese cuz now you have texture that's beating out what would have been too much cheese the chard onions are almost like a fried onion in the sense of like there's no crunch it's more of like this crispy french fry

texture and then the raw onion provides like a raw vegetable crunch that I think gives it structure but it also is giving you sweetness it's giving you that sort of raw onion flavor like you're eating like a nice cheesy sandwich in a way

then on the back you have this almost like faka like shw from the dough itself and a little bit of crunch on the bottom with the crust I'm with you on the onion I think without the onion I might even dislike this now flavor it's just not

overly Rich if you manage to get one of these olives in a bite I think that's the complete experience 20% crust 80% cheese and then there's this random pop of riny salty calamada Olive

deliciousness that enrobes that whole experience cuts the richness and creates a perfect bite and then there's also that little sprinkling of the chimmy Cherry which to be honest is very subtle as a dish I think it's delicious as a pizza it's almost right on the edge of

not being a pizza for this pizza style I'll give a solid eight for texture and another eight for flavor if you've never had Argentinian Pizza it's worth adding to the list moving on fugazetta a

surprising 16 out of 20 strong on to our next Contender Detroit style we are at ases pizza I like this place a lot it's a place that does this style kind of like right down the center in my mind

this is the most typical Detroit style pizza in New York City I've had the original Detroit style pizza at buddies in Detroit I don't think buddies is really that special not once have I gone to buddies and felt like it was an anomaly in comparison to the rest so

we're at Asus 2 at least have it in this video with a new experience good crust on the bottom crunchy on the outside you got the mouth Destroyer crust and you got to go with the corners I mean the caramelized cheese on the edge it's what

separates Detroit style from just standard Sicilian not only do I love this but this reminds me that I love pizza it just like does all the things that beautiful Pizza does it's not overthought and I love fancy overthought

pizza but it's so comfortable and I think sometimes the best pizza is the one that's comfortable not the one that you have to put on a fancy dress to go and eat I agree with that it's like not trying to be something that it's not the Tomo sauce isn't overly sweet it's got

some acidity to it which I love a little bit of oregano perfuming the top of it the cheese on there is mellow but salty and it's not stinky cheese it's like a classic milky cheese almost I do like this dough much more than buddies it's

not relying so so much on the cheese crust I can enjoy the center this I can enjoy working my way towards this crunchy bit in the back whereas with buddies I felt like that was the only highlight it was very heavy this is much lighter I can eat this whole pizza a

solid eight for texture light Airy crisp and I'd give it a flat seven for flavor tasty but a little too heavy on the dried spices for me better than buddies but no top ranking for Detroit style and

now after many many Jesus a lot of complaints in our last big pizza video crying out for New Haven pizza well we heard you and we're going directly to the source to find the very best version

of that pizza and enter it into the competition now to show us the best of the best we are temporarily partying with Scott for a New Haven Legend Colin Kaplan of Taste of New Haven Food Tours

who bleeds New Haven pizza and he's starting us off with a true legend this is a signature Frank Pepe white clam Pizza the white clam pie was invented by Frank Pepe he's the oldest longest running Pizzeria in Connecticut and one

of the oldest in America this is what New Haven's known for fresh clams garlic olive oil peina Romano little oregano on top basically basically what New Haven style is is the Original Pizza it's the kind of pizza when the immigrants came

over over a hundred years ago what they used to make in Boston New York Chicago and every other city that was a pizza City they made what is now called New Haven style to me this is like calling me cuz of the Char and the crisp but like you tell me when I go for a pie I

want what New Haven is known for which is the CH I want it to have that kind of dark delicious crust that says it's been cooked great it almost stands up holding it m that is very nice I don't have a preconceived notion of what New Haven

pizza should be this pizza is very focused on the quality of the dough cuz there's not a ton of sauce there's not a ton of toppings but there is a lot of really nice almost flatbread like pizza inside it's like thin but there's a little bit of fluff but then that bottom

is so ridiculously crisp almost like a thin little crispy cracker you got The Chew from the toppings you got The Chew from the dough it's got a little bit of stretch and then it just melts with the crunch I mean like you can hear that and

it's loud as in here and then flavor it's very mellow by keeping the flavor simple you're not ending up with a bunch of different random tastes like oh garlic here tomato here not heavy too you can eat this and walk away feeling really good our whole goal in New Haven

is to eat as much pizza as possible a lot of people told me mixed things either to skip New Haven or to go to New Haven there was no in between and kinding glad we're here now I was about to give my rating and then the manager came out of nowhere and asked me to sign

a special 100th anniversary Frank Pepe's Pizza Peel right next to the man himself 100 years is crazy and then he gifted me an apron to which I was like wait pause because he insisted I go to the kitchen and go straight to work listen tossing

these pizzas with this long of a pizza peel not something I have experience with but I'll give it a shot and uh well okay that didn't didn't go very well now did it uh all right we're going to give that another try but you fall down once

you get up twice I tried again and it came out great w I really like that Holy it's perfect in every way you get to enjoy the cheese and the sauce without it distracting you from the dough at all you can enjoy it for what the product

truly is I don't know who's going to Top This dude you guys are screwed okay I had two pizzas I'm going to rate the one that I liked more which is the Tomato I like the clam but frankly the Tomato I would desire that pizza more than I would the clam that's just my own

personal preference texture clearly it's all about the bread I'll give it an 8.9 the flavor unbelievable it's not complicated it's just purely what it's supposed to be that fresh tomato flavor a little bit of sweetness olive oil

peino really nice and salty so I'd give it a solid eight on Flavor I just want to be clear that's high that's very high for me moving on Frank Pepe's tomato pie steals the spotlight from their clam pie

with a 16.9 that's already an extremely high rating for me but is it enough for New Haven to win the entirety of the competition let's see what our next New Haven spot Sally a beats has the say

about that the a in front of pizza is how we pronounce it not a pizza a beat they're known for their tomato pie tomato sauce a little less pecarina Romano than we've seen I hardly see it it's it's almost like invisible it's

very fragrant despite how simple it looks super garlicky I smell it cheers cheers wow this is totally different towards the center way more thin crisp but also like almost melt in your mouth

crunch there's not as much Chew in this dough which I like the crust is like a wispy crispness it's almost like crystallic in its way it dissolves really nice and then gets chewier as you get towards the back and also the sauce

on this it's a little sweeter but also that's bringing out some more of the Tomato flavor that I like the peino also being lighter is bringing out more of that tomato flavor too so this is a very like fresh pie I like this this is nice this pizza was actually originated by

Frank Pepe's nephew Salvadore Sally Coniglio technique Wise It's just about the same exact technique as Pepe does same kind of dough formation the oven is cold fired so there's this whole family connection here it's kind of crazy I mean if you think about it though out of

all the pizzas we're going to taste today many of them have almost the exact same ingredients most of them will have flour water yeast salt tomatoes and garlic and olive oil yet they're all wildly different so what's really the difference between this and the other

place is like theia and technique is what changes the product when you're working with something so simple any change in the process will change the product a lot of people think that New Haven style has to be Coal Fired the next place we're going to go to it's

actually oil fired that's sick V8 biturbo diesel engine let's C it's not gasoline but it's oil like home heating oil is different you'll see so for Sally's the texture here was better than

Pepe in my opinion it felt more delicate it felt more melt your mouth Flav I'm going an 8.5 so simple but so good and texturing a whopping walloping

8.9 obviously all technique these boys ain't bling really solid work moving on S tomino pie un seats Frank Pepe's version with a very strong 17.4 but our final New Haven stop is

modern Ab Beats here's the thing these guys are doing a little differently by not using coal so the question is can that beat the other two and can it win the overall competition modern is so well known for their mozzarella pie this

is kind of our signature pie that we're going to get here immediately I noticed this one is far more chared it's obviously getting hit at a much higher temperature just because even the cheese is getting a little bit of char the cheese has almost like been hit so aggressively there's almost like a brown

butter scent to it and yet also just evenly melted in some of the center Parts listen that's kind of hot cheers wow one of the features of New Haven pizza is that it's cooked well done but the structure of the bread is still there it hasn't been squeezed out the

rolling pin is shunned so it's really all about hand movement so you get a little bit of that stretch where it pulls on this crust but you're not getting a cracker you're really getting still a bread I will say I do love the texture of this possibly the most super crispy just like all the other ones but

it has a little bit of that Airy bretin and that I like and I'm guessing that has something to do with the modern aspect of it right like the texture is a little bit less cracker and a little bit more like puffy and like chewy bill buari and his family have run modern for

37 years one of the big changes he made was adding a sour dough taking away the baker's yeast and having a 150-year-old Sourdough come into the play pulling from that on every batch also modern has a very different oven they converted it

to home heating oil in the late ' 60s and they changed a big Square oven to a round domed oven it's getting hotter because the Heat's going up and smack down on top of the pizza you're getting little bits and little pops of crunch on the top of this you're not going to get

anywhere else the crispness on the underside pretty similar to a few of the other places but like you said you have that layer of bread there's like a little bit of chewi to it like a nice fla it's not just a cracker crunch it's a cracker crunch followed by a nice chew

a stretch in a way and it's a little erated too surprisingly flavor it feels a little bit more relaxed although it's more Rich you know you've got all the cheese and oil I did prefer the flavor of the s's one just a little marginally

more for my own personal preference the flavor of the dough though on the other hand like I wish there was a bit more salt sauce is a little saltier cheese is a little saltier so that kind of helps balance that out time to score texture

8.7 flavor a flat 8 I will say typically anything that's UND salted to me will get under a six the fact that this is getting an eight says a lot about the sauce the quality of the crust and I think the cheese and everything they've

done on here is the flavors are just very nice New Haven hats off very good I told myself I would never come here I was like it's the same it's not often I admit that I'm wrong but I will admit it if it's true

and I got to be honest I was wrong and I think it is a valuable contender in this and it's going to be a stiff competition to beat let's move on in the Battle of New Haven Sally's tomino pie emerges Victorious beating FR Pepe modern Ab

Beats and moving on to first place in the overall competition New Haven it's looking good but that may not be for long because we're going back to New York City for a Roman specialty we're in the Clinton Hill section of Brooklyn

this is place is called imposto this is Roman Pizza alalo in Rome this is the one that every day on the street grab a slice for lunch grab a slice as a snack kind of the way that we treat Pizza in New York City is the same as this Luca

the owner is from Rome and he's brought this style of pizza to New York we're matching what we're doing to the other places so for that here it's a pizza margarita fresh mozzarella crushed tomato basil for my money this is the

best version of it it matches what you'd have in Rome that's a big claim I've had this style of pizza before so I'm wondering where it's going to stand up and we got these little slices they look lovely they're light so light oh yeah I'm going to finish this it's not a lot

of pizza like we just cut one slice and a half for the amount of dough so much of it is water and that water is cooked off so it leaves behind so much lightness every flavor and it is clear it's just tomato and salt so simple some

pizza is made with intention this is a very intentional Pizza I needed this man this reminded me that New Haven is not all that I'm going to get in trouble I'm next to you texture it's got quite literally everything I want in a pizza

in the sense of the bottom is like beautifully crackly crunchy like a crisp cracker wispy crispy thin wafer like crunch immediately melts in your mouth and then above that is this gorgeous

moist pillowy soft Airy dough on top of that with a little bit of chew but not too much you're not like working your jaw the flavors are fresh the tomatoes are fresh you can really taste that tomato there's no like throwing in sugar and tons of garlic like you taste that

light natural sweetness a little bit of tartness and then of course there's that cheese there for a little tinge of saltiness I should also mention that there's salt in the dough and it is salted wonderfully no more no less I want it exactly like that this is a

wonderful Pizza I'm kind of in shock right now texture 9.1 what wo brother and flavor a massive even nine good god with ratings like that it's going to

take truly the best pizza to win this competition and as quickly as New Haven takes first place it gives it up to Roman talo with an 18.1 but our next Pizza style everyone

better watch out it's probably one of the best pizzas ever if I was clinically insane Pizza Hut this is Scott's most favorite pizza in the entire world we have a Pizza Hut stuffed crust pizza now you might be wondering why is this in

this competition this doesn't make any sense unfortunately Ely you voted for it I'm disappointed I'm a man of my word and we will try the pizza that you voted for so here we go looking good already you see most pizzas you actually really want this sort of gravitational pull to

the Earth if you were on the moon it would do this too if you want to find the core of the earth pick up one of these slices it's that way I guess I'll give it a little crack in the back oh wait you know what okay actually Scott the first thing you're going to notice

is kind of like what's left over in the baby stier I'm kidding the crust wasn't that bad on the edge there was a little bit of crisp almost like an assumption of it which was immediately lost in the plasticky Play-Doh center sauce was not present saltiness was okay I'm getting

salty cheese and just about nothing else honestly I think I'd be better off with a mozzarella stick from the refrigerator cold but you're thinking about this as someone who's analyzing food you got to put yourself in the mindset of somebody who needs comfort in the form of as much

cheese as possible you got to be really fuing hurting if that's the Band-Aid you need what about the concept of stuffing a crust with cheese do you respect that yeah I could be into it this just fails because the concept is good but the

execution is not as good as You' want pretty much what has happened here is whatever cheese they use plus the dough has become an amalgamation of a paste it has no cheese po it has no texture it really just feels like undercooked dough

in the center even though it's not and I don't like that at all these pizzas have gotten expensive I feel like you're better off going somewhere else and putting the same money you would put towards this pizza towards like a local joint that might be giving a little bit more attention texture for the crust

it's not bad like a six everything else a one or a two so I'll equalize that at a solid three and then flavor I think a 2.5 look for other stuffed crust pizzas from potentially a local purveyor and you will probably have a better

experience let's move on you know Pizza head doesn't even deserved to be on the leaderboard in my opinion but now we get to see what a quote unquote legit stuffed pizza is all about so we're at lavilla in Park Slope Brooklyn we're

going to have their stuffed pizza which is essentially their Sicilian dough in the rectangular pan folded over the ingredients which for this is mozzarella potato pepperoni onion again this isn't

just a cheese only Pizza like fugazetta this style really wouldn't be what it is without all the fillings inside okay so just got to go in knowing that there's stuffed pizzas in New York for decades and the one that I always remember

seeing was the stuffed pizzas at sarrow it looks more like a sandwich than it does a pizza I'm a little confused it'll eat like a sandwich okay wow that's like the second I got out of New Haven I realized that there's a lot better Pizza out there to me it's a different

experience than eating standard pizzas because Pizza I think of is always being open face but you still have stuffed pizzas in Chicago you've got one from Argentina that is the two do I love this and there's no sauce on it the thing that replaces the texture of that sauce

is how creamy this potato is it's not mashed up but it's steamed so intensely and I think there's lemon juice in there this is special is totally different than anything else we had now how do you feel about sliced pepperoni inside this

is using the pepperoni almost more as a deli meat you just get a different product it's not necessarily Better or Worse what's going to happen is sort of pepperoni fat and oil spread out in between the SS when you bite it it's juicy and tender instead of crispy and chewy which I kind of like it's a

different experience right flavor is lovely my first thought was there's no sauce in here I feel like I'm going to miss that I'm not I'm not missing it at all like this all makes sense without the sauce a little bit of that sort of like starchy potato flavor and then of course the nice salty cheese and this

crunchy lovely dough textur it's incredible I mean if you've never had this before and you're in New York City I really think you got to try this I would give this probably an 8.8 texture and flavor I would say an 8.8 also I

keep telling myself I'm not going to have any more but I'm lying to myself unbelievable introduction a great competitor in the game it's a top Contender moving on picture this you're at the lowest part of Manhattan Battery

Park City in what is probably the southernmost Pizzeria on Manhattan in a tesso and they have this incredible Grandma's Pizza you're familiar no Grandma's pizzas the dough is pushed right into the pan not allowed to rise

in the pan immediately topped and baked thin dense Crispy Crunchy I like the lines of sauce in between the cheese Grandma Pizza has become a lot more popular in recent years but it's an old

style it's the style of pizza made in the home in the days before everyone had of pizza stone it's like a thinner alternative to the Sicilian pizza I the beauty of this pizza is it's simple more herbal sauce than we had before there's

garlic involved it has a very tender crumb it's not chewy at all if you put the same sauuce on it a style pizza would kind of belong there in my opinion instead of it being like puffy and crispy it's thin and crispy you've got a salty mozzarella a very oregano Rich

sauce which you guys know I'm not honestly the biggest fan of if I'm being totally transparent and then obviously there's like texture of the dough which is super soft and by that I mean like you've got the crunch but then it immediately melts there's not a ton of

chew there's not a ton of pull to the dough you bite straight through it you know all things considered the pizza was good it just wasn't like Bine boggling you know very basic flavor texture I'll give a six slightly above average and a

flavor another six also slightly above average that's how I felt about it you know no disrespect to the grandma pie I would be fine if I was sitting at home and that's my grandma gave me I'd be pumped so moving on next up EMT to try

two of Chicago's most famous pizza Styles now we've been to the famous Chicago places we've had the famous Chicago pizzas so I'll make sure to think of those when I rate this EMT is a

rare Pizzeria of New York City because it is a Chicago style pizza shop EMT Burk founded the place he's from Chicago he wanted to bring his pizza to New York City and as it turns out New York has

braced it not only do they do the more commonly understood deep dish pizza of Chicago but they also do the more commonly eaten thin crust Tavern style let's start with this while it's hot let me be on record to say this is much

better than Luminati I'm like suffocating right now what is it that this version of Deep Dish and the ones you had Chicago have in common the commonality obviously is the fact that the sauce is on top and it's more of like a pie than it is just a simple

pizza right like it's got a pie Vibe mentality to it sauce is way better on this it's not like a sugar ketchup sauce it's like a nice quality tomato sauce there's not too much cheese on this and the crust is nice it's not too rich and

oily but a completely different crust than everything else we've had today yeah there's also that feeling of the teeth going through the pizza most Pizza it's like chewy cheese and then you get to that soft sauce and then the chewy dough this is like your teeth are going

through this hot sauce which I think creates a different flavor experience right cuz then you get the sauce before you get the cheese tomato has way more flavor than mozzarella and so I like the feature of deep dish pizza people get

really lost in thinking about that it's thick but then when you look at the profile of it it's not a thick bread deep dish gets a seven for flavor and a 6.9 on texture but I'm told that's not even the pizza that Chicagoans love it's

actually this next one now let's talk about this thing crust Tavern style the polar opposite I want to eat it right away while it's still fresh this is way more of an everyday Pizza super duper light in comparison to that Grandma pie we had this is much more what I would

have preferred it's crunchy on the bottom it's chewy on the top not a lot of sauce it's cheesy it also so fun to eat a round pie cut into squares at first give me issues but then I got into the idea that wa wait a second now I can

just pop it's just super funny even I like how subtle and simple this is and yet you want to keep going back for another bite after one slice this I'm like dude I don't know like I don't know if I could handle another slice but this one like you said it like makes you want to go back for another little one it's

like potato chips yes my favorite thing about this pizza is the fact that every bite is different this is the most fun Pizza on the list by far Chicago Tavern style 7.2 on both texture and flavor

rightfully so better than deep dish you know in the age of overthinking pizza and making videos about going to too many pizzerias and saying all kind of nonsense about them um I was talking about somebody I was talking about somebody else okay it's great to have a

pizza that kind of washes all that out of your mind and reminds you that eating pizza is fun that was a beautiful statement moving on now I appreciate EMTs the only Chicago Pizza in New York City and I appreciate Chicago let's be real two amazing Food Cities I just

don't love Chicago's take on Pizza I'm sorry I'd go there for Italian beef Shout Out Mr Beef just not uh pizza but now we return to New York City's Legend scars Pizza one of my all-time favorites

for a big boy slice where we'll try three Styles New York New York Sicilian and the classic American pan pizza I know you've had scars before and I know you like scars but last time we did the video when you picked best pizza in New

York you picked lindry that was not typical New York style pizza this is a classic New York slice so that's why we're highlighting the slice of scars New York slice it's big first of all

yeah this is a 22in diameter pip good lord it's like a really great rendition of the New York slice it's phenomenal every time I come here I'm always reminded damn scars is good is this a

style of pizza that you tend to prefer personally time I would say so yeah but like only in the right context it's a gigantic slice of pizza that you just get one and call it a day you can eat it on the street you can walk around oily

cheese fat the crispy cheese on top that crunchy crust on the bottom it's Ultra ultra thin and it's also uncomplicated it's just cheese sauce and maybe a little bit of oregano and that's it it's a pizza you can fold which I feel like every time I see someone fold a pizza I

think in New York City I don't know why it's casual this is like the food that makes sense to to a city the texture doesn't get much better than this it's a nine the flavor I'd say is an 8.8 it's a very simple flavor they're not

Reinventing the wheel they're just doing it well the New York slice almost takes the lead but lands in second place behind Roman alalo maybe the crisp Airy Sicilian can Elevate New York City

Sicilian pizza squares dough in the pan allowed to proof in the pan to get puffy and fluffy unlike the grandma pie and then topped and baked which is why you pick it up and it's thick but should be light let's go into it this is a good

sicilan a great Sicilian bad Sicilians are the ones that are dense they're just thick I think scars also does the American Sicilian the best here I love this pizza I've had it before for and this reminds me why this is delicious it's not the toppings it's this

unbelievable bread that's underneath it you can eat this bread by itself and absolutely love every millisecond of it Earth shatteringly crispy the inside's super duper air so Airy that when you

bite it it almost like breathes a little bit of salty yeasty Pizza air in your mouth and it tastes good almost positive that the Sicilian is par-baked before they top the dough they bake it halfway so that they can finish off the bread

before the toppings weigh it down this is aing phenomenal texture I love this 93 I hear more about the bread then I do the flavor of this pizza and so I would give it an 82 for flavor I highly highly recommend for people to come here and

try this the New York City Sicilian just misses the top three sliding in just above New Haven but let's be honest we got one more left which means they have one more shot the cheese goes all the way to the edge so you're going to get carmalized cheese the sauce is on top of

the cheese the pan pizza is not baked with a parbake that means that the toppings are weighing down the dough when they go from raw to cooked completely different Pizza more dense it doesn't have that air but this to me

feels cozy yeah I'm really getting every little flavor in this like the fragrance of the oregano is super apparent I'm tasting the olive oil in it I'm getting that nice tomato flavor in there and even the cheese that salty chewy cheese

is like very very present I'm getting every little minuscule microscopic flavor compound that's in this bite flavor on this one it's an 89 the inside's more dense it's more of like a chewy Pizza it's not as uh inyour face

from a textural standpoint as this Sicilian is texture I would say a solid eight pan style American Sicilian and New York style have all found their place in the leaderboard but but we have more to find so let's move on we move on

to Ruby Rosa New York City's top thin crust pizza this is a tight competition with only three styles to go from three of the most legendary places of all time so this is going to get a little

interesting super thin crust cubes of mozzarella California tomatoes on top I'm ready to eat this style completely different from scars which is flexible and this is Snappy thin brittle thin

crust visually can sometimes look unsubstantial it's literally thinner than the peel that it's on the Flor in the texture in this is much more loud and pronounce than the Chicago deep dish we have it says a lot about the quality

of this pie and the flavors behind it I love the Tomato forward flavor it's tart seasoned nicely fragrant and it is just straight up tomato I'm not being masked by the cheese not being masked by the

dough I'm getting that beautiful fresh tomato flavor that's just slightly cooked in the oven saltiness from the cheese not oily at all the crust is super crunchy like a nice thick cracker if my thin crust is floppy and chewy

it's not thin crust pizza you know it feels like it could be a dressed up pizza in a place like this where we're sitting down and there's flowers and wine glasses on the table or it could be a buy the slice on a paper plate I like the versatility flavor easy easy easy

8.8 it's not too much it's not too little it's very nice texture I would give an also an 8.9 honestly like I think out of all the crunchy thin crust this is by far my most favorite way over

the tavern style this is the top dog all that said we're not done yet moving on Ruby rast's thin crust moves into the top three behind New York City slice and Roman Al talgo but now now one of New

York City's most famous Styles at one of the most historic spots possibly in the United States of America we are having classic calf Fired Pizza at John's obler Street in Greenwich Village so it's a

coal fired oven not wood not gas anthy coal not gas but I know I'm going to have gas let's go so good it's a completely different unique experience kind of hits all the notes you want from

Pizza without it being pretentious or fancy it's just like a wonderfully thin crusted Pizza this is like a chewy crunch you get a little crisp and then you kind of got to pull and then you're chewing and it's like crunchy and it's chewy at the same time not super

irritated and I don't mind it at all and there's so many elements about it you don't detect as you eat it the sauce is on top of the cheese so this way the cheese aderes to the dough most cold Fired Pizza if they're using fresh mozzarella it's sliced these guys use

low moisture which is also slic so it's not shreds of cheese that break up really quickly there's more cohesion among the cheese this way when you take a bite you get some nice extraction it's gooey it's Ooey and it's a little chewy

I like it you had cold Fired Pizza at peepy and Sally's in New Haven this is New York coold Fired Pizza which are round cut into equal triangles have more flexibility they're not as dense and crisp and crunchy as New Haven I think

this is slightly better I also think this dough is seasoned phenomenally I love the pizza in New Haven but the crust is salted lower than this texture I'm going to give a solid 8.4 random

number I know you're thinking I really don't care we should just end the video there flavor of this pizza is substantial it's powerful it's strong it's salted nicely all the little flavors that are in here are popping the

way I want them to pop I'm going to give this a nine absolutely delicious if you never had it before it's obviously something to add the list but we got to move on take it all in Roman alalo our current leader is still

18.1 can anyone unseat and upset that Victory we got one more left the biggest Contender of them all Neapolitan style this is quite literally the Crown Jewel The Original Pizza but can it steal the

throne we're at unaa Pizza nitana in the Lower East Side this place has all the accolades you could ever expect it's been named number one Pizzeria in the world 2 years running now by top 50

Pizza the prime place if you want neapolitan pizza this style is not just an Italian pizza but it's the Original Pizza of southern Italy it's the hottest

oven fastest bake hardest execution of any style that we're having basically no margin for error can I get this one that was for you yes you okay I don't know first of all

the texture of the dough is absurd the thinnest crisp on the exterior that relents to this soft Cloud interior texturally this is like really Bar None this is going to bring me back to my

first time I ever had neapolitan pizza was at dami Kell and I had never had it before I knew nothing about it I just walked in somehow there was no lme that day I take a bite of the pizza I don't know what it was but it literally brought a tear to my eye that life

altering experience immediately sucked me back into that moment when I ate this just ridiculously Earth chattering thin crispiness and the inside is like Webby and Luscious and puffy and irated but

like also super moist that's a 995 texture for me flavor what's in their sauce tomato and salt how is this outshining things where they have garlic and salt and pepper and oregano and

sugar this is special now the moment of truth it all comes down to this final score this pizza is so simple I almost don't even know that it has the capability to take itself over the edge to Crown this pizza as our winner but

we'll find [Music] out I think a 9 po flavor it's just like just letting good be good this is probably the best single-handed execution of it I think I've ever had in

my life and there you have it after 15 of the most iconic Pizza Styles in the world the Neapolitan at unaa Pizza napolitana Reigns Supreme the best style

of Pizza in the world Italy takes two of the top three spots but let's be real every pizza here owes its existence honestly to Italy we went all the way around the world we went to Italy we went to America we went to Italian

America then we went to Argentina and we've come back back to Italy ultimately for a real big dub for the Italians The Originators the creators it came back

home thanks to una subscribe bye

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