Best Wood-Fired Pizzas Ever Made: Pisa Fire Hall of Fame

Some pizzas are so perfectly executed they deserve permanent recognition. Pisa Fire Pizza's Hall of Fame celebrates the wood-fired pies that have defined the craft and continue to inspire pizza makers worldwide.

One. The Sorbillo Margherita, Naples
Gino Sorbillo's Margherita on Via dei Tribunali in Naples is the reference point by which all wood-fired pizza is judged. The simplicity is absolute. The execution is flawless. The queue stretches down the street.

Two. Una Pizza Napoletana, New York
Anthony Mangieri's obsessive perfectionism produced the most technically exacting Neapolitan pizza in America. Each pie baked for one correct period in a specific wood-fired oven temperature range. No substitutions.

Three. Motorino's Sopressata and Calabrian Chili
Motorino in New York and Brussels elevated the wood-fired pizza with this perfectly calibrated spicy pie. The heat from Calabrian chili and the sweet fat from sopressata create a combination still widely imitated.

Four. Ken's Artisan Pizza, Portland
Ken Forkish's wood-fired pizzeria in Portland, Oregon brought serious fermentation science into the wood-fired pizza world. His naturally leavened doughs changed how American pizza makers thought about dough.

Five. Pizzarium, Rome (Al Taglio Reference)
Gabriele Bonci's Pizzarium in Rome redefined pizza al taglio with serious seasonal ingredients and wood-fired technique applied to the rectangular format. The artichoke and potato pie became a legend.

Six. Di Fara, Brooklyn
Dom DeMarco's lifetime of work at Di Fara in Brooklyn represents the ultimate expression of immigrant pizza tradition executed with uncompromising consistency through decades of changing food culture.