Up nextAn unprecedented approach to ingredients and technique has made Chris Bianco's Phoenix pizzeria the home of what critics deem the best pies in the world.
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After revolutionizing the Roman-style slice, Gabriele Bonci — the "Michelangelo of pizza" — decided to shed his TV persona and reconnect with the land.
Ann Kim fought societal barriers and familial expectations to serve kimchi on pizza. Now, she's a James Beard winner with two Minneapolis restaurants.
Franco Pepe left a family pizza dynasty for a solo venture. Innovative pies, handmade dough and local ingredients have made him a star all his own.
In Kyoto, chef Yoshihiro Imai brings a deep respect for nature to his pizzas, which he serves in the multi-course style of dining known as kaiseki.
Purslane, orach, flowers: unconventional toppings from Portland gardens and farms lend Sarah Minnick's colorful pies vibrancy and unforgettable flavor.
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