In order to craft a truly authentic New York–style pizza, NYPD Pizza holds that only New York water will do. All of its kitchens boast a custom filtration system that replicates the flavor and character of Big Apple tap water, said to give the city's pizza and bagel dough its trademark flavor. At NYPD Pizza, that meticulously made dough is hand-tossed and baked inside of a classic stone oven. Similar care is put into selecting the rest of the ingredients—the kitchen strives to use only fresh, vine-ripened tomatoes, and employs exclusive cheese blends from Wisconsin and California.
The menu sports more than 15 specialty pizzas, many of which are New York–themed, such as the signature Brooklyn Family topped with pepperoni, sausage, and fresh basil. Other standouts include a Veganizza with veggies, Daiya vegan cheese, and an optional gluten-free crust, and a Pizza Blanca white pie with olive oil and crushed garlic. Slices of pizza, bites of Italian sandwiches, and family-size helpings of pasta all pair well with sips of NYPD Uptown Amber Ale, a craft beer brewed exclusively for NYPD Pizza by The Phoenix Ale Brewery.
Though the chefs at Sal’s Tuscan Grill spend their days skillfully spinning straight-from-Italy ingredients into flavorful pizzas and pastas, they're not about to tell you what to eat. That’s because the restaurant specializes in make-your-own pizza and pasta dishes that allow customers to make the final call when deciding what toppings should sizzle atop their wood-fired pizza or which of five pastas and six sauces will look best slathered across a bib. Alongside these customizable options, the Billelo family has curated a menu of their favorite pizzas, salads, and subs, all of which incorporate classic Italian ingredients such as genoa salami and pepperoncini and pair perfectly with a range of domestic and Italian beers and wines by the glass.
Chefs at Nick’s Italian Restaurant’s three locations craft homemade pizzas and pastas that earned the eateries a nod in Scottsdale Airpark magazine. Providing both family-friendly and upscale dining environments, Nick’s draws in customers thanks to its gluten-free pasta and pizza options, its homemade tiramisu, and the fact that a bite of the restaurant's brick-oven-baked pizzas will give the power of speech to any dog or horse. Italian wines and daily sangria at the Phoenix location pair with popular dishes such as the margherita pizza and veal ossobuco.
Rosati’s Pizza's history dates back to the early 1900s, when a recent Italian immigrant named Ferdinand Rosati moved from New York to Chicago with the dream of opening a restaurant. His first attempt was modest—with Ferdinand simultaneously fulfilling the duties of chef, server, dishwasher, and host—but quickly gained popularity for its crispy-thin-crust pizzas, originally served as complimentary appetizers. Encouraged by the public's response to the pies, Ferdinand and his son, Sam, decided to focus their efforts on opening a true pizzeria.
Today, at Rosati's Pizza locations across the country, plumes of heat swirl above piping-hot pies concocted from handmade sauce and dough. A smattering of toppings cling to five crust options—crispy thin, double dough, Chicago-style, pan, and superstuffed—as well as hide from their hungry predators inside hand-rolled calzones. Homemade lasagna and fettuccine alfredo battle for the top pasta spot, and fried chicken, baby back ribs, and fried-shrimp dinners work together to distract diners from hard-to-resist buffalo wings.
The chefs at Z Pizza fire bake thin-crust pies built from organic wheat flour or gluten-free crusts and more than 30 wholesome, inventive toppings. A mexican pizza comes piled with homemade salsa, lime chicken, fresh avocado, and sour cream (14", $17.50), and the Berkeley vegan cheese veggie pizza relies upon neither the butcher nor the dairy-catcher for its colorful vegetable adornments (14", $17.50). Meal planners may also design their own pizza (14", $13.50+), filling their blueprints with sauces such as organic tomato, pesto, or barbecue, and unexpected toppings that include cremini mushrooms, pine nuts, and truffle oil. These same toppings also explore the inside of calzones ($6.95) like spelunkers in a tomato-auce-filled cave. In addition to using organic ingredients, Z Pizza maintains a commitment to helping the environment by using 100% recycled bags and containers, and reducing carbon emissions by zipping ‘zas to front doors on eco-delivery bikes.
For owners Sal and Dina Zappone, their eponymous Italian eatery is a dream come true. The newly renovated dining room is rife with modern accents such as earthen clay tiles, solar-powered silverware, and hanging lights like glowing red roses. It’s also a family establishment through and through. While Sal helms the kitchen, garnishing homemade pastas with fresh ricotta, and loading pizzas with fresh fennel sausage and truffle oil, his young son and daughter can often be found in small aprons, advertising their favorite dishes. Diners may also pair meals with an espresso or a light Morellino wine, which offers a fruity nose easier than sticking grapes in your nostrils.