Continuing the Italian tradition of pizza al taglio (pizza by the slice), Pizzeria Venti hand-tosses a handful of oven-baked, circular pies teeming with trans-fat-free toppings. Like a repertory theater, Venti's homespun crust acts as a stage for more than 20 pizza performances. The pillowy crusts are pedestals for varieties such as house-made italian sausage, seasoned with fennel, fresh basil, and herbs ($3.50 for a slice) or chicken vesuvio which touts a roasted breast of chicken, mushrooms, black olives and garlic ($4.75 per slice). Though pizza prevails as Venti's main attraction, the menu is also stocked with baked pastas ($6.50+), salads ($6+), and soups ($3+) to create a culinary lineup that is more well-rounded than a reconstructed Humpty Dumpty.
In the midst of ever-multiplying chain eateries, Gabriel's Pizza embraces its status as a mom-and-pop pizza joint. Though the restaurant boasts patio seating and exposed-brick walls, owners Charley and Allen Eisenmenger generally avoid frills and instead focus on perfecting a menu that brings together New York’s thin-crust pizzas and Chicago’s deep-dish pies. Their fresh dough never sees the inside of a freezer or kitchen igloo, and it takes on a whole new layer of taste when chefs coat it with the restaurant's signature sauce. They top specialty pies with USDA-certified meats and produce largely sourced from a Charleston vendor, gracing dough with accessories ranging from classic pepperoni to rich artichoke hearts. The chefs also craft entrees such as baked spaghetti and ravioli.
Pizza Hut opened in 1958 and continues to sling its famed hand-tossed, pan, thin, and stuffed-crust pizzas alongside a menu of snack-ready eats. Aspiring pizza artisans can build their own pizzas ($3.48–$3.57 for a personal pan cheese, including tax) choosing from any of the protein-packed meat toppings including pepperoni, ham, pork, beef, italian sausage, bacon pieces, and chicken. Use veggie toppings to augment a meaty meal, or craft a rounded garden cornucopia of mushrooms, green peppers, onions, black olives, diced tomatoes, jalapeños, and banana peppers.
The talented chefs at Big Lane's Pizza silence tumultuous belly bellows by assembling fresh ingredients into mammoth, meat-laden pizzas served alongside classic Italian eats. Big Lane’s hefty pies, which come as big as 20 inches, anchor themselves to tables with a choice of more than 20 toppings, including banana peppers, ricotta, and grilled chicken. A variety of baked pastas vies for palate popularity and arrives accompanied by house salad and garlic knots. Hot and cold subs served on 12-inch italian rolls allow guests to repurpose forks into back scratchers, and vegetarian salads quell herbivorous cravings.
Some of the tasty pizzas, calzones, and strombolis at Roman’s Pizza share a surprising secret: they’re free of gluten. A separate gluten-free menu sets even sensitive tummies to rumbling for pizza, pasta, and calzones made from the chef's special gluten-free dough, which is tastier than traditional dough whose gluten has been dipped in invisible ink. The standard menu spotlights a range of authentic Italian fare, including Sicilian-style pizzas and hearty lasagna.
Fox's Pizza Den doles out piping-hot pizzas, specialty subs, and more, all made with fresh ingredients. The menu boasts an array of dough disks rolled out in a variety of. A simple 14-inch veggie pizza, topped with green peppers, onions, mushrooms, and black olives keeps it light ($15.99), and the 16-inch meat supreme ups the protein ante ($17.99). DIY enthusiasts can craft their own masterpieces with more than 28 different meat, cheese, and veggie toppings. Stromboli versions of every Fox’s pizza style take all the toppings, cheese, and sauce, and tuck it inside the crust, like a pizza turnover ($6.99–$12.99, plus $1 for additional toppings). Wedgies, available in a range of varieties, from steak to veggie to BLT, swap traditional sandwich bread for pizza crust, letting diners ponder the merits of triangular food fabrication ($6.99).