Just Mix 1tsp Each Day..

#5: The Detroiter — Via 313

Serving out of a customized trailer behind a beer garden in Austin, brothers Zane and Brandon Hunt have brought a slice of Detroit to the Lone Star State. The Detroiter pizza features two types of pepperoni and two types of cheese, baked in an upcycled rectangular auto part pan. Customers dig the deep-dish pies and extra-crispy, cheesy crust.

#4: White Clam Pie — Frank Pepe Pizzeria Napoletana

Frank Pepe’s in New Haven, Conn., has been making pizza for more than 90 years. Their White Clam Pie, invented in the 1950s, is their signature. Every day 700 pounds of fresh cherrystone clams are shucked. The pizzeria also uses specially milled flour and coal-fired ovens, both of which set their pies apart from the rest.

#3: Pizza Margherita — Una Pizza Napoletana

Owner Anthony Malgieri does everything by himself and by hand at his authentic Neapolitan pizzeria in San Francisco. He imports all of his ingredients from Italy to make his Pizza Margherita, which features buffalo mozzarella, sea salt, fresh basil and extra virgin olive oil. It’s baked in an Italian-made wood-fired oven.

#2: Italian Sausage Pan Pizza — Pequod’s Pizza

Pequod’s Pizza in Chicago has been synonymous with great deep-dish pizza since the 1970s and owner Keith Jackson is keeping it that way. The Italian sausage pizza starts with layers of cheese, then sauce and finally sausage. The caramelized crust of cheese around the edge of the cast-iron pan creates what the restaurant calls a “halo” of goodness.

#1: Mushroom and Pepperoni Pie — Totonno’s Pizzeria Napolitano

Antoinette Balzano and Louise “Cookie” Ciminieri, the current owners of Totonno’s in Brooklyn, keep their grandfather’s pizza recipe secret — they won’t even show the dough being made. What we do know is that their most-popular pizza is topped with mozzarella, pepperoni, fresh mushrooms, sauce, a dusting of Parmesan and a drizzle of extra virgin olive oil before going into a coal-fired oven.