America is running out of frozen pizza. Here's where you can order some

Lines spill out of the tiny storefront on Prince Street in downtown New York, peppered with pizza fanatics looking to get their hands on a behemoth of a square slice, crowned with pepperoni cups pooling with oil, spicy tomato sauce and plenty of cheese. Skip the line by ordering two pizzas, each clocking in at 17 by 12 inches, that are guaranteed to feed 16 people.

Dom DeMarco opened Di Fara pizza in Midwood, Brooklyn, in 1965, and the octogenarian is still making the beloved pizza (with help from family members), slipping divine pies into the oven and snipping fresh basil, right in front of you. While a trip to Avenue J isn't recommended right now, you can get two pies delivered to you, frozen, primed to be heated up in the oven. While Dom can't shave fresh parmesan on top in person, you'll have to merely do it in his honor.

Dive into Chicago's best with Lou Malnati's deep dish pizzas, stuffed with the likes of cheese, sausage, pepperoni or spinach. These massive 9-inch pies are equipped to feed two to four people, and can simply be tossed into the oven to be reheated. 

Imo's Pizza has long been the star of St. Louis-style pizzas, a family pizzeria that opened in St. Louis over 50 years ago. The thin, circle pies are chopped into bite-sized squares -- its trademark look -- and always topped with Provel cheese, a mixture of Swiss, provolone and cheddar cheeses. 

A Brooklyn favorite, Emmy Squared hawks Detroit-style pizza, that thick dough baked in a pan with cheesy edges, and showered with fun and cheeky toppings, like banana peppers, gooey burrata cheese and vodka sauce. This package comes with the choice of seven pizza flavors.

While most people say the American pizza capital is New York City, one Pennsylvania town says otherwise. Old Forge, in the northeast quadrant of the state, is home to its own pizza variety: thin crust, rectangular pies, swiped with either red or white sauce, and often served on cafeteria-style trays.