Who has the best pizza?

In this month’s La Cucina Italiana, Vogue food critic and author of The Man Who Ate Everything, Jeffrey Steingarten says, “The best pizza in the world, including that from Naples, is made in the United States at Pizzeria Bianco in Phoenix. I would never say this about any other food.”

I guess I’m hoping for an excuse to go to Phoenix.

Where do others go for a pizza craving when they’re not in Naples or Phoenix? Some area chefs weigh in with their favorites.

Matt Hill of Charlie Palmer: Urbana

Tom Power of Corduroy and Cathal Armstrong of Restaurant Eve: 2 Amys

Todd Gray of Equinox: Comet Ping Pong

Jeff Buben of Vidalia, Bistro Bis: Bebo Trattoria

Robert Wiedmaier of Marcel’s and Brasserie Beck: Black Market Bistro

Bryan Voltaggio of VOLT: Bellasario in Frederick

Eric Ziebold of CityZen:Great Plains Sauce and Dough in Ames, Iowa

Bertrand Chemel of 2941: Lil’ Frankies in New York

and Michael Mina of the soon to open Bourbon Steak: Mozza in LA