2003 BEST Pizza, South
Most anyone who’s lived on the South Shore has broken bread (or crust) at Lynwood—and given this little pizza joint’s out-of-the-way location and nearly microscopic sign, that’s saying something. As for the décor, think 1950s Tennessee: Formica tables with stainless-steel napkin dispensers, employees sitting on the back porch smoking Winstons. But the dough is the pizza equivalent of al dente, the sauce is tangy, and the cheese literally slides off the crust. It might be enough to turn you into a true devotee; folks have been known to fly back home from California just for a taste.