Pizza comes in many styles. To get the best in RI start with these gems

 Craving pizza? No problem. Rhode Island's offerings abound, with both the old and the new. Longtime favorites are popular as ever even as newcomers are staking their claim, too.

What's on the menu? Neapolitan, Sicilian or New York style? Wood-fired, grilled or baked? Sourdough crust or gluten-free? Artisanal? Always.

You can have it all from Providence to Westerly.

The National Day calendar has declared Feb. 9 as National Pizza Day. They also shared some interesting facts such as that pepperoni is the most popular pizza at 36% of all orders. How many are ordered? That would be 3 billion in the U.S. where 17% of all restaurants are pizzerias. Perhaps that's why Americans consume on average 23 pounds of pizza per person each year. 

If you want to sample the best pizza in Rhode Island, start with these gems.

The New

Pizza Marvin

Providence chef Robert Andreozzi of Pizza Marvin, and his business partner Jesse Hedberg, opened their old-style pizza parlor with a modern menu of food and cocktails in a small space on Wickenden Street just five years ago.

But they've been making big news ever since. Andreozzi has been a semifinalist for two out of the past three years for James Beard's Best Chef: Northeast. That doesn't happen to chefs at many pizzerias. It's one of the most prestigious honors in the culinary world. 

You can taste why with the clever Chowdah Pie with clams, potato, bacon and herbs; the salad pizza, burrata or the Voyager, made with green goddess, kale and taleggio cheese. But it's hard to beat the classic House Cheese with the perfect sauce, a pile of mozzarella and crisp crust.

The "Roni" slice at Pizza Marvin is thick and square, Sicilian style.

What's the difference? The fermentation of the dough, made with organic New England flour milled from local grains, takes 72 hours. It builds flavor. You'll also find the flavor for the thick pizza slices that are oh-so satisfying.

Nana's Bakery & Pizza

Nana's Bakery & Pizza in Westerly makes a stellar sourdough crust.

When chefs wanted to raise the quality of pizza, they applied what they learned from bakers about fermentation. It's not just more delicious, it's easier to digest and better for you, said national pizza expert Peter Reinhart.

It seems like he was talking about James Wayman. He is the executive chef and a partner at Nana’s. He's also a founding partner and creative director of Moromi Shoyu, a small-batch fermentation company. He explained they use its koji to amplify the umami in their pizzas. You'll recall it's the fifth basic taste – savory – after sweet, salty, bitter and sour.

He also uses local New England grains.

Yum. A slice of Nana's pizza is a treat you'll find in downtown Westerly.

One bite of the classic Margherita and it's unlikely you'll forget it anytime soon. This is not your nana's pizza but a pie with an ethereal crust and a perfect balance of cheese and sauce. You'll dream about it. What more do you need? The doughnuts they make for dessert, of course.

Mother Pizzeria

Mother Pizzeria has made a list of "Excellent" restaurants from 50 Top Pizzas, an international association. Their sourdough crust was acknowledged for its excellence.

Mother Pizzeria comes from chef Kevin O’Donnell (Giusto), Lauren Schaefer and Kyle Stamps. It's named after the starter or "Mother" used in sourdough baking. The pizza is made from naturally fermented dough using local stone ground flour. It's baked in a Marra Forni Neapolitan-style pizza oven.

In July, Mother Pizzeria was named a 50 Top Pizza USA 2024 as an "Excellent Pizzeria." They said the pizza was fresh with seasonal ingredients and they liked the intention to cook healthy food.

The sourdough pizza is light and airy as a feather and features a bright sauce. Pair it with a lovely appertivo for the perfect dinner.

The Roman-style 12-inch square pies are available to go. They are made, too, from the sourdough starter. Build your own or choose one of our specialty pies. 

Bonus: Soon a second Mother will open in Track 15, the Providence food hall in the former Union Station.

The Classic

Caserta Pizzeria

There's no taste of Federal Hill that delivers quite like a Caserta pizza.

At Caserta Pizzeria, cheese is a topping, not something taken for granted. That's your ordering tip.

But it is a taste of home for me and many others. I hope I'm not alone in having to put it in the trunk so I don't eat it on the ride home. 

The aroma of the cheese and sauce and pepperoni, always, pairs wonderfully with the thick crust for many satisfying bites.

The Traditional

Pasquale's Pizzeria Napoletana

Pizzeria Napoletana in Wakefield has made the prestigious ranking of the 50 Top Pizzas in the United States for the third year in a row by the international organization 50 Top Pizza.

 Pasquale’s Pizzeria Napoletana in Wakefield has been owning a high spot on a pretty exclusive international best pizza list. The international organization 50 Top Pizza put Pasquale's at No. 14 last year and No. 12 the year before. Owner and pizzaiolo (pizza maker) Pasquale Illiano was No. 33 three years ago.

Now that wouldn't mean anything if the pizza wasn't wonderful. It is.

The pizza will disappear from your table but remain on your mind for days. My favorite is a wood-fired Margherita that is topped with San Marzano tomatoes, basil leaves and extra virgin olive oil. But the best is the fior di latte mozzarella that's so creamy, you'll crave more Buffalo mozzarella, maybe even on your toast.

If you like Pizzeria Napoletana, you'll love Blackie's.

Blackie's has not one but two Italian pizza ovens so one can be dedicated to making gluten-free pizza. Details: 280 George Washington Highway, Smithfield, (401) 231-4777, eatatblackies.com.

How it began 

Al Forno

Grilled pizza with native corn, San Marzano Pomodoro, and spicy oil, photographed outdoors at Al Forno in 2005.

Opened by the late George Germon, with wife Johanne Killeen in 1979, Al Forno helped start a well-documented culinary revolution for upscale, sophisticated dining in Providence with simple, fresh, Italian-inspired cuisine.

One of the signature dishes is their grilled pizza. It borders on the irresistible, with a thin, crisp crust, the perfect blend of cheeses, just the right touch of Pomodoro sauce, maybe a topping of prosciutto or sweet corn, and a final garnish of scallions. So simple, yet so brilliant.

If you like Al Forno, you'll also love Bacaro and Bar'Cino.

Chef Brian Kingsford learned his craft at Al Forno before opening Bacaro, his own restaurant with business partner Jennifer Matta. Their menu is all about sharing the best flavors of Italy. But their modern pizza, grilled to perfection, can't be beat. They also offer a choice of topping combinations that change seasonally. Details: 262 South Water St., Providence, (401) 751-3700, bacarorestaurant.net.

Bacaro chef Brian Kingsford makes a superb grilled Pizza Margarita.

Bar'Cino's grilled pizza is a superb version with a thin, crispy crust, dabbles of cheese and sauce and finished with fresh basil. That's their Margherita Pomodoro but you can try with spicy sausage, ham and fig or even chicken. Details: 22 Washington Square, Newport, (401) 619-8201, barcino.com.

This article originally appeared on The Providence Journal: Pizza comes in many styles. To get the best in RI start with these gems