Arguably the finest of fast foods and up there as one of America’s national dishes, pizza has gone on an extraordinary evolution since the humble street food arrived in the late 19th century. From deep-dish styles in Chicago and Detroit to New York’s classic slice, the variations (and toppings) are endless. But which chains have truly mastered mass pizza making? We’ve rounded up the standout homegrown brands, from historic Italian American pizzerias now spanning multiple states to beloved global chains with millions of fans.  

Click or scroll through our gallery to discover America's best pizza chains, counting down to the one EVERYONE needs to try.

Our selections are based on genuine user reviews, awards, and accolades, and the first-hand experience of our team. They're also regularly checked and updated.

At Mountain Mike’s Pizza they’ve been serving ‘Pizza the Way it Oughta be’ since 1978 and people certainly seem to agree – in that time the chain has grown to more than 300 locations in the US, with most in the West Coast area. Famed for its signature crispy, curly pepperoni, the menu features an array of pizzas named in homage to the mountain theme – think The Everest (a classic combo of pepperoni, Italian sausage, salami, mushrooms, bell peppers, and black olives) and The Spicy Himalayan, which comes loaded with tikka masala–marinated chicken, mushroom, onions, and jalapeños on tikka masala sauce.

If you’re craving pizza in Iowa or Wisconsin, Pizza Pit, not Pizza Hut, should be your go-to. The chain has been serving its much-loved pizzas, topped with fresh ingredients, since 1969. Create your own by choosing a size and toppings – or select a specialty pizza like the Bacon Onion Cheeseburger Pizza, which comes with ground beef, bacon, onions, and Cheddar.

Sprinkled across the state like handfuls of chopped herbs, this popular chain is all about Italian flavors with Chicago roots, born in Scottsdale, Arizona in 1993. Opened by Mark Russell who was inspired by his parents' love of entertaining and Italian food, Oregano's is beloved for deep-dish pizza, oozy with cheese, alongside thin-crust versions. Look out for indulgent options such as the Mac Daddy Pan Pizza (a creamy blend of cheese, chipotle, savory bacon, and corkscrew mac ’n’ cheese baked in a light, flaky pan crust and topped off with green onions, Cotija cheese, and crispy breadcrumbs.

Kosmic Karma, Veg Out, and Holy Shitake Pie: imaginative names, zany flavor combinations and a strong vegan offering have seen Mellow Mushroom master the mass market for 50 years and counting. Founded in Atlanta by self-professed hippies, this fun and affordable pizza chain has stayed the distance thanks to its consistently good stone-baked pizzas (with limitless toppings) served in shops adorned with its trademark psychedelic art and colorful fixtures.

Consistency and lightning-fast delivery have helped Domino’s rise to the top of America’s pizza chain game. Founded in 1960 in Ypsilanti, Michigan as DomiNick’s, it brought pizza delivery to the mainstream and became a global powerhouse. Critics may knock its sweet sauce, but fans swear by classics like pepperoni and Buffalo chicken, plus the wallet-friendly deals. Always evolving, Domino’s keeps things fresh with trendy options like wheat-thin and paratha-style crusts. Wherever and whenever the craving hits, you can count on Domino’s for a hot, satisfying slice – fast. 

Founded in 1978 by Italian-born Pasquale ‘Pat’ Giammarco, Marco’s Pizza blends Naples-style thin crust with all-American flair. While it nods to tradition, Marco’s has carved its own path with popular offerings like Hawaiian Chicken and a variety of crust styles. Now boasting over 1,100 stores across 33 states, the chain keeps things fresh with inventive options like pizza bowls and pizzolis – handheld, rolled dough bites in flavors like Buffalo Chicken and Chicken Bacon Ranch. It’s a modern twist for those craving pizza flavor without the full pie. 

Champion Pizza NYC is known for its thin, hand-stretched New York–style pies with crisp, airy crusts and a bold, umami-rich red sauce. Whether by the slice or whole pie (square or grandma-style), favorites range from classic Margherita to indulgent hybrids like Mac ’n’ Cheese  or Meatball Parm. Founded by Turkish immigrant Hakki Akdeniz, who once faced homelessness, the brand is as much about heart as it is about flavor. Today, it pairs great pizza with purpose, regularly donating food and funds to support the homeless community across New York. 

It may be one of the world’s most iconic pizza brands today, but Pizza Hut started humbly in 1958 when two brothers borrowed $600 from their mother to open a pizzeria in Wichita, Kansas. Just a year later, the first franchise launched and by 1969, the iconic red roof design had arrived. Pizza Hut’s success stems from its bold innovation – embracing online ordering way back in 1994 and introducing stuffed-crust pizza in 1995. These days there are almost 7,000 Pizza Hut locations in the US, and people still can’t get enough of that crispy pan crust. 

Deep-dish done right is why Giordano's is now a nationwide success with over 70 locations statewide. These double-crusted, cheese-stuffed pies first rose to prominence in Chicago when Italian natives Efren and Joseph Boglio opened a pizza business in the South Side in 1974, using their mother's recipe. While Giordano's roots are in Italy it sources American ingredients, including a Wisconsin-made mozzarella produced especially for the chain. Along with its renowned deep-dish, it does a brisk trade in pan pizzas with Parmesan crusts and crispy, tavern-style options.

From an always packed Brooklyn pizza joint to a growing chain of restaurants and slice shops, Paulie Gee’s is a one-stop-shop for all your pie cravings, no matter the shape, size, or flavor. Along with its classic thin, foldable New York slices, it also does whole pies. The brand was created in homage to the 1950s and 1960s slice shops of founder Paulie Giannone’s youth, so prepare for a full-blown taste of NYC nostalgia – from the old-school pies to the retro décor. From the first shop in Brooklyn's Green Point, it has grown to 10 locations in cities including Chicago and New Orleans.

A stone-cold classic Chicago pizza joint, Lou Malnati's Pizzeria traces its roots to the 1940s, when founder Lou Malnati’s father helped pioneer deep-dish pizza at the city’s first spot – now known as Pizzeria Uno. Lou opened his own pizzeria in Lincolnwood in 1971 with his wife, and the rest is cheesy, crusty history. Known for its rich, buttery crust and legendary cheese pull, Lou Malnati’s now boasts over 60 locations across Chicago, Arizona, Indiana, and Wisconsin. The standout? The Malnati Chicago Classic, layered with sausage and a bold, tangy red sauce.

A slice of pie perfection awaits you at Prince Street Pizza, a slick chain famed for its crisp Sicilian-style slices. Along with its Sicilian 'SoHo' squares, it sells thin and crusty round Neapolitan pizzas – all slathered with its signature garlicky marinara or fra diavolo sauce. Grab a slice or a whole one and lean into the classic NYC pizza shop experience. Hot-to-go flavors include Spicy Spring with crisp-edged curls of pepperoni, fresh mozzarella, and pecorino Romano or the Spicy Vodka, topped with a prosciutto-enriched vodka sauce and smothered in cheese. Deeply delicious.

Originating in California, Pizza Guys has been serving up handcrafted, specialty pizzas since 1986. While plenty of pies on the menu are infused with West Coast flavors – think the Spicy Luao topped with pineapple, pepperoni, and jalapenos – and the California Garlic Chicken with signature white sauce –, it’s the tried and true classics such as the Cup & Crisp Pepperoni Duo and the friendly service that customers keep coming back for.

Founded by Rudy Malnati Jr. (half-brother of Lou of Lou Malnati's Pizzeria fame) Pizano’s is a vital chapter in Chicago’s pizza legacy. Opening its first location downtown in 1991, the family-run business has expanded to four spots in the city and many locals rate it as the best deep-dish in Chicagoland. Using his father’s original recipe, Pizano’s pies feature sliced mozzarella (never shredded), high-grade canned tomatoes, grated Parmesan, and a dash of oregano. Don’t miss Rudy’s Special, a bubbling pie loaded with house-made sausage, mushrooms, onions, and green peppers – also available with a crispy thin crust. 

Motorino’s upscale wood-fired pizzas, with their chewy, charred crusts, have earned this NYC chain a devoted following, that's now international. Classics like the marinara and Margherita are flawless, but standouts include the fiery Soppressata Super Piccante, layered with tangy cheese and fresh chilies. Fans also rave about the inventive white pies, such as the Cherrystone Clam, Bresaola and Baby Kale, and the Brussels Sprouts, where bitter greens meet smoky pancetta and creamy fior di latte.

When it comes to coal-fired pizza, few can rival Frank Pepe Pizzeria Napoletana – widely regarded as the originator and, by many accounts, still the gold standard of New Haven’s distinctive apizza. Known for its thin, chewy, and beautifully charred crust, Pepe’s pies are crafted using a wetter, long-fermented dough that’s hand-stretched and lightly topped with pecorino. Each location features a custom-built brick oven designed to replicate the original, first fired up in the historic Wooster Square shop that opened in 1925. Still proudly family-owned, Frank Pepe has grown to include 17 locations across seven states. 

Seattle-born MOD Pizza pairs top-notch pies with a mission for positive social impact. Known for using quality, sustainable ingredients, the chain delivers bold, next-level flavor. Choose a signature pie like the Lucy Sunshine (garlic rub, mozzarella, artichokes, and tomato sauce) or the Tristan (Alfredo sauce, basil, Italian sausage, and vine-ripened tomatoes). You could also build your own: pick a size (mini, MOD, or mega), choose your base and greens, pile on unlimited toppings, and finish with a sauce or dressing. It’s fast, fresh, and fully customizable. 

For a full-on Detroit pie experience, Jet’s is a must. Founded in Sterling Heights, Michigan in 1978 and famous for its thick, crisp-edged pizzas, Jet’s Pizza is now found in 22 states with multiple outlets in each. Despite its exponential growth, the quality has stayed the course. Go for the signature corner pizza to wrap your mouth around one of its cheesy-to-the-edge crusts. The dough, made in-store daily and baked in Jet’s customized Detroit-made steel pizza pans, is golden and crispy on the outside and spongy on the inside.

Certified by the Associazione Verace Pizza Napoletana, the Bay Area pizzeria chain Doppio Zero Pizza is the real deal with its roots in the traditions and flavors of southern Italy. Beautifully blistered and chewy crusts (with elasticated dough thanks to the use of quality 00 flour) are matched with fresh, flavorful toppings including a slick of rich San Marzano tomato sauce and high-grade extra-virgin olive oil. There’s oodles of choice too with several red and white options as well as calzone – standouts include the Calabrese with spicy sausage soppressata, and 'nduja sourced from Calabria. 

Fresh, high-grade ingredients and customization are central to the success of premium pizza chain Blaze Pizza. Customers are encouraged to 'Blaze Your Way' and add toppings to create their own favorite pizza creations before watching it being fired up in its glass-walled kitchens. You’re not limited to the basics either – topping options include feta, Gorgonzola, roasted broccoli, and whole Italian meatballs. Too much choice? Signature specials, like the Spicy Hot Chicken Pickle pizza, also keep diners coming back for more.

With cauliflower crusts, gluten-free, and seasonal toppings, this popular Beverely Hills–born pizza place remains true to its Cali roots. Once you’ve tried CPK's BBQ Chicken (barbecue sauce, smoked Gouda, red onions, and fresh cilantro), which has been on the menu since it was first created in 1985, move onto its new Burnt Ends BBQ pizza, where smoked brisket burnt ends and pickled red onions are added into the mix. CPK also has a range of globally-inspired pizzas – not for the pizza purists, perhaps, but delicious none the less.

Simple, quality toppings on superior dough are why Pizzana’s Neo-Neapolitan pies have cemented such a good rep. Its slow fermented dough creates a crisp and chewy crust, a technique perfected by Naples-born pizzaiolo Daniele Uditi. This burgeoning and award-winning Italian restaurant chain has now expanded from LA to Texas, too. Menu standouts are its Cacio e Pepe and Neo Margherita (with a basil crumb heightening the classic), while spice lovers won’t want to miss the Diavola topped with spicy salami and ‘nduja walnut romesco. True to its Californian roots, there are some creative vegan options too. 

Dedication to the Neapolitan tradition sets Tutta Bella, a Seattle-born pizzeria with its heart in southern Italy, apart. Founder Joe Fugere flew one-way to Naples to master wood-fired pizza before opening the first location in Columbia City in 2004. Now with five locations, it was the Northwest’s first pizzeria certified by the Associazione Verace Pizza Napoletana. Tutta Bella still imports its prime ingredients from the mother country. Top picks include the Enzo (lamb sausage, artichoke heart, and Calabrian romesco) and the Alla Norma (eggplant, mushroom, smoked mozzarella, and arrabbiata sauce).

With charred, puffed-up crusts and prime Italian ingredients, the smoky wood-fired pizzas at this small Virginia chain transport you straight to the streets of Naples. Run by native Italians, Antonio Matarazzo and chef Matteo Venini, Stellina Pizzeria's offering is small but perfectly formed. Standouts include the Napulella, a punchy combination of tomato sauce, anchovies, garlic, black olives, burrata, and oregano. The gooey arancini, house-made pastas, and light-as-a-feather tiramisu are more reasons why this budding, five location chain has scored a Bib Gourmand recommendation in the Michelin Guide.

Now discover the best local chain restaurant in every state

Last updated by Emily Shardlow-Price.