That’s an easy one: No. Pizza is good, whether it’s made with simple ingredients or gourmet toppings. Then there’s the crust, of course. Thick, thin, wheat or white: It’s always a fun debate.
Foodies are enchanted with the craft pizza. As fine dining becomes more casual, upscale restaurant chefs consider the crust as a blank canvas on which to build edible art. And these days, some crusts are born of imported Belgian yeast and topped with goodies like zucchini blossoms or wild boar confit.
But don’t forget that corner pizzeria—the kind with Ms. Pac Man in the corner. It’ll never go out of style—thank goodness.
Here are Delaware’s best pizzas—where to get them, and why you should try them.