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 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