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The biggest growth category of the last two decades in American pizza is what could be termed the American New Wave — those otherwise-hard-to-categorize pies that are too firm to be classic Neapolitan pies, but retain many of the same qualities: top-shelf ingredients, wood-burning ovens, and deep blistering on the puffy crust. (Call it hipster pizza, if you're so inclined). More than any other category on the list, this is the group that's nodding to pizza's rich past while simultaneously pushing things forward.