The Best Pizzas in America’s Biggest Cities – The Food Network

Before it was cool to operate out of older refurnished buildings, Andiamo was there, serving brick oven pizzas from a converted tire and service shop that’s also a historical landmark. They’ve been at it since 2001, honoring the not-too-thick, not-too-thin philosophy of classic Northeastern pizza joints. They don’t sell slices (a 10-inch personal is as close as it gets), but still do volume: They average 500 to 600 pies a day. All the classics make appearances on the menu, as well as unlikely ingredients like tuna and New Haven-style chopped clams. But the ultimate topping might just be their homemade meatballs.

Read More on: The Food Network