From the crispy New York classic to Chicago's deepest most delicious dish, Travel Channel is serving up slice after slice of pizza perfection.
Piled atop all that meat at Beau Jo's in Idaho Springs, CO, are fresh cut veggies, 2 1/2 pounds of mozzarella cheese and a mountain of pepperoni.
Two couples at Beau Jo's look at the 14-lbs. pizza they ordered in disbelief.
In Chicago, they’ve been dishing it deep for more than half a century. And for many in the Windy City, no place makes a more authentic, old school deep-dish pizza than Pizano’s.
What separates a Pizano's deep-dish pizza from its rivals is a 2-inch-thick crust that’s best eaten with a knife and fork.
Constructing the Rudy Special begins by topping that famous dough with fresh, whole milk mozzarella. Then comes Pizano’s specially made sausage. Add on fresh cut mushrooms, onions, peppers, sauce and Pizano’s secret seasonings -- and the Rudy Special is ready for the oven.
No matter how you slice it, Tony’s Pizza Napoletana in San Francisco has a pie to please your palate and a sideshow that rolls in the dough.
The rave reviews for Tony’s margherita pizza aren’t just a local phenomenon. Tony has won the most prestigious pizza prize in all the world: the World Pizza Cup.
Even more impressive than all of Tony’s top shelf toppings is how fast this pizza cooks. Forget 30 minutes or less, the margherita pizza cooks up in under 2.
Pizza Doctors in La Crosse, WI, is the brainchild of owner Larry McMahon, who first opened this hospital for the sugary insane in 1991.
Take the N train to the heart of Brooklyn and you’ll find Totonno’s Pizzeria Napolitana, where they have served thin-crust, mozzarella and tomato perfection since 1924.
Totonno’s Pizzeria doesn’t just make New York-style pizza -- they define it.
Fong's Pizza in Des Moines, IA, has a fun, funky nostalgia that also means great eats, beginning with a true Asian specialty: the crab rangoon pizza.
So many stars have autographed the walls at Mulberry Street Pizzeria in Beverly Hills, CA, that owner Richie Palmer has a hard time picking favorites -- although a few do stand out.
What separates Mulberry from other California pies is Richie’s commitment to traditional pizza-making techniques.
Richie's old school pies bake for 15 minutes, then come out of the oven transformed into a Hollywood superstar!
In Kansas City, MO, people don’t believe in just talking the talk. So if it’s hardcore pizza you’re looking for, stop right here -- ’cause this is Grinders, and it’s ready to rock ‘n’ roll.
From tandoori chicken to the Philly cheesesteak, the pizzas at Grinders nearly always draw a crowd.