During my travels, I've discovered that only two places in the US make good pizza. The best pizza can be found in my home town, Chicago. And, a close second is NYC. Why does the rest of the country seem to fail when trying to make pizza?
by 
OrsoChicago
ANSWERS: 4
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G'day OrsChicago, Thank you for your question. Offhand, I would say that there are more Italian immigrants in Chicago and New York resulting in more traditional pizzas being available. Those cities probably have a wider range of traditional cuisines available than other US cities. Regards
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I like all pizza - except frozen
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Most people don't want the best- they just want to eat. So restaurants in areas where they know people are not fussy, do not make the pizze (Italian plural) in the best way, just the way that will get the biggest number in the most hands, in the quickest possible time. In areas where cooking remains an art, both to the patron and to the restauranteur, then you get a good result. This is why you will often find some of the best pizze in the home eg my cousin Helen. When she makes a pizza, she uses a traditional wood oven, and my goodness, if you see her walk into a room with one, you follow her round just to make sure you get a slice.
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Local water has an effect on the pizza dough. The type of oven is important. Many pizzerias use artificial chese. Many do not care what they put out. Too many pizzeria owners think it's just a way to make money. They really don't care about their product.
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