A Mona Lisa pizza loaded with pepperoni, sausage, mushrooms, onions and black olives fresh out the oven at Pizzeri Luigi in North Park. (Photo by Amy Granite)

Forget about politics; the great pizza imbroglio is just as hot, saucier, and typically comes with the kind of cheese that tastes good. Pizza might just be America’s favorite food; made by the people, for the people with regional styles represented across the map.

Brisk New Yorkers grab thin slices on-the-go, easy to fold up and eat one-handed as the other grips a subway pole. Chicago-style pie is hearty, thick with a pastry-like crust, and unlikely to blow over in blustery winter gale. Pizza in California knows no bounds; radical toppings and sauces from hot wings with blue cheese crumbles, to barbeque beef and beyond; pizza served seaside with pesto and shrimp; even the most important meal of the day comes in pie form with eggs, cheese and bacon.

More Eight Greats: Burgers ^[1] | Microbrews ^[2] | Fried food at the fair ^[3]

Shaved meatballs, ricotta and chunky tomato sauce top this pizza at Pizzeria Luigi in Golden Hill and North Park. (Photo by Amy Granite)

Despite its San Diego zip code, Bronx Pizza ^[4] in Hillcrest serves straightforward east coast pies; in fact, you won’t find anything but the basics here—don’t even dare inquiring about pineapple. An institution of sorts, Bronx owner Matt Gardener, is justly credited with delivering an authentic taste of New York style pizza to our region. From Gardener’s former staff hails two more pizzeria owners featured on this list. Get to tasting, and guess who.

Whatever which way your taste buds lean, get your mouth around our list of Eight Great San Diego Pizza Pies.

Pizza Port ^[5]
Beer and pizza are meant for each other, and the proof is in the crust. Order the ‘Carlsbad’ with wholegrain beer crust at Port’s North County location (pesto, mesquite grilled chicken, sundried tomatoes, artichoke hearts, & feta); further south, the ‘Solana’ with shrimp, clams, onions, olives, bell peppers and  mushrooms won’t disappoint. Carlsbad location: 571 Carlsbad Village Drive. (760) 720-7007. Solana Beach location: 135 North Hwy. 101. (858) 481-7332

Sicilian Thing ^[6]
Sicilian pizza is known for its twice-baked doughy crust that stands over an inch high, mountains of meat and vegetables not included. Cut into squares and served by the slice, the thin crust sauceless variety is equally divine with broccoli, ricotta and bounties of garlic. 4046 30th St. (619) 282-3000

Pizzeria Luigi ^[7]
Lunchtime to late-night, Luigi’s pizza case is stocked with over 20 slice-pies to choose from. Perhaps the most gravity-defiant crust in town, paper-thin dough is perfectly crisp and holds up to combinations sauced with either traditional red, or chunky marinara. You won’t miss the sauce on the flavorful Donatello with ricotta mozzarella and Romano cheeses. Golden Hill location: 1137 25th St. (619) 233.3309. North Park: 2121 El Cajon Blvd. (619) 294-9417.

Bite ^[8]
Pizza meets tapas meets California cuisine at Bite, where Chef Chris Walsh offers two individual-size pizzas each season. Sugar is substituted with honey resulting in a uniquely sweet dough that’s first grilled then baked. Our choice comes with house smoked chicken, slices of vine ripe tomatoes, fresh mozzarella, and ribbons of fresh basil. 1417 University Ave. (619) 299-2483
Basic ^[9]
Catch a taste of New Haven style pizza at this East Village urban kitchen and bar. Customary pies from this region of Connecticut are wood-fired, square in shape and come with red sauce, or white (parmesan and garlic). All can be topped with mozzarella upon request; but we suggest you follow tradition and order the white pie with Little Neck clams. 410 10th Ave. (619) 531-8869

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This autumnal pizza with butternut squash is one of the seasonal pies from Blind Lady Ale House. (Photo by Edwin Real)

Blind Lady Ale House ^[11]
Seasonal, local ingredients and toothsome crust are Neapolitan pizza traits that Blind Lady Ale House adopts across its menu. Depending on what’s fresh and available, check out the BLAHG for menu updates. We like the house-made chorizo pie with artichokes, Anaheim chiles, and Fontina cheese. Vegan  alternatives are also available. 3416 Adams Ave. (619) 255-2491
Lefty’s Chicago Pizzeria ^[12]
Pizza not for the faint of appetite, one slice of Lefty’s deep-dish pie is a meal in and of itself. Take the simple route and order pepperoni; thick cornmeal crust is crunchy, topped with bright chunks of tomatoes stewed with plenty of basil and spices. Rich and stringy mozzarella finishes off the Windy City marvel; for the veg-heads, enjoy all of the above (sans the meat) with a spinach and mushroom slice. North Park location: 3448 30th St. (619) 295-1720. Mission Hills location: 4030 Goldfinch Street. (619) 299-4030

La Pizzeria Arrivederci ^[13]
With a solid reputation as San Diego’s true Italian pizzeria, pies are baked in a wood fired oven until the thin-style crust is toasty, fresh mozzarella bubbling. Arrivederci has the balancing act down; sauced with just the right amount of zesty tomatoes and cheese, this pizza is light and won’t weigh you down either. Enjoy the neighborhood-inspired ‘Hillcrest’ (mascarpone, toasted walnuts and arugula) along with al fresco views of Fourth Avenue and perhaps a glass of wine. 3789 Fourth Ave. (619) 542-0293

Amy T. Granite is a gastro-adventuring, craft beer enthusiast who celebrates living in San Diego everyday. She is an SDNN contributing writer. Visit her blog www.saysgranite.com. ^[14]