If pizza is your passion, brace your taste buds for the ultimate guide to America's best pizza places, crossing the entire nation from the west coast to the east coast, finding the perfection in between the crust and toppings. We're discovering the masters of the pizza arts who take equal pride in their oven temperatures and their locally sourced ingredients.

One such place is the pizzeria run by Marc Vetri, one of America's celebrated Italian chefs. Their Neapolitan pies come with thick, chewy crusts and delightful toppings including prosciutto crudo and roasted fennel, creating an unforgettable food moment shared around a perfect pizza.

A particularly unique pizza location is the Oakland outpost of A16, where a massive Stefano Ferrara wood-burning oven sees pizzas roasted in just 90 seconds. The result, like the Montanara Rockridge, is mouth-watering, crispy, and satisfying.

Bakery-cum-pizzeria owned by Josh Loeb and Zoe Nathan demonstrates the incredible abilities of redefining pizza, while a small-batch brewery just outside Minneapolis offers funky, unorthodox pies with quirky flavor combinations that keep customers coming back for more.

A mention must go to 20-foot shipping container transformed into a pizza restaurant by Jon Darsky, former pizzaiolo at Flour + Water in San Francisco. His audacious take on a pizza place, now brick-and-mortar, continues to impress with its innovative style and delicious pizza offerings.

While Italian pizzaiolo Antonio Starita and his protege Roberto Caporuscio's Midtown pizzeria in New York City offers a bewildering range of over 45 pies, the Umami Burger creators serve artisanal pizzas baked to order in merely 60 seconds at 800 Degrees.

In the gourmet pizza narrative, Johanne Killeen and George Germon of Al Forno Restaurant began a fresh chapter back in 1980 by creating thin-crusted grilled pizzas topped with super-fresh ingredients. Their legacy is still alive with their signature margarita pizza which has house-made pomodoro, fresh herbs, two cheeses, and extra-virgin olive oil.

Meanwhile, Casey Crynes, a former street pizza maker using a modified Weber grill set up Casey's, a restaurant that has been serving its signature pizza from a gas-fueled oven since 2017. Close by, in Brooklyn, Luca Arrigoni created a backyard oven - an impressive display of commitment to perfecting his Neapolitan-style pies.

Seattler Mike McConnell, with his fast-spreading Via Tribunali pizzeria empire, offers Neapolitan-style pizzas with quick-cooking puffy crusts from ovens made with bricks imported from Naples.

Ribalta, with all of its ingredients being Neapolitan, comes from chef and partner Pasquale Cozzolino, who studied under Gaetano Esposito at a culinary school in Naples. Founded by Angelo "AJ" Pappalardo in 2009, Rubirosa is an absolute must-visit in Little Italy, displaying a 60-year-old family recipe for its thin-crust pizzas.

Capping our list of spectacular pizzaiolos is Sullivan Street Bakery founder Jim Lahey, renowned for his chewy, crisp, and slightly tangy pie crusts.

So, wear your favorite loose pants and step into these ambrosial pizza wonderlands for a slice that will surely keep you coming back for more.