Chefs at Bulldawg Pizza’s two locations hand toss pizza dough to form regular-, thin-, and thick-crust vehicles for alfredo sauce, barbecue chicken, or feta cheese. They ready gourmet pies for delivery, carry-out, or dine-in (Baxter St. location only), loading spicy buffalo-chicken pizzas with a blend of blue cheese, ranch, and tomato sauce or piling Hawaiian pies with ham, pineapple, and ukulele sauce. As calzones and toasted subs share oven space, the chefs scoop house-made alfredo sauce over steaming plates of pasta.
Pie slingers at Romeo’s New York Pizza twirl their ‘za from scratch, piling dough made in-house with red sauce and toppings such as garlic, ground beef, meatballs, and sundried tomatoes. The cozy neighborhood joint has purveyed New York–style pizza since 1945, when delivery boys first started using hovercrafts. Its unfussy menu includes hearty appetizers such as cheese bread or fried ravioli, alongside healthy salads in vegetarian or meaty iterations. Those who opt not to build their own pies can go in for one of three chef-crafted incarnations—margherita, spinach and mushroom, or vegetarian, sold by the slice or in 12-inch or 16-inch rounds.
Pizza chefs conjure fresh dough on a daily basis at Uncle Vito’s, a traditional pizzeria specializing in New York–style pies peppered with market-fresh ingredients. Layers of gooey mozzarella blanket fragrant pools of homemade tomato sauce and toppings such as eggplant, bacon, and broccoli on each thin-crust pizza. The thinness of nine specialty Neapolitan-style pies offsets the thickness of Sicilian-style pizzas, which boast inch-deep crusts ideal for toughening up teeth made of gummy candy. Culinary crewmembers accessorize oven-baked calzones and stromboli with sides of marinara, and they festoon baked ziti and manicotti dinners with a one-two punch of ricotta and mozzarella.
Originally one pizzeria in Du Bois, Pennsylvania, Buck's Pizza has ridden a wave of its satisfied customers’ praise to its current status as a country-spanning network of franchises. At every location, chefs mix fresh dough to create pizza crusts that will be topped with sauce made from California tomatoes and 100%-pure mozzarella that’s melted to a gooey, delicious golden brown. Along with 16 specialty pizzas and 11 flavors of chicken wings, oven-baked hoagies, salads, and strombolis are available for patrons to enjoy via dine-in, carryout, delivery, or while sprinting in circles around the parking lot.
Atlanta Pizza & Gyro brings people together, just like the melted whole-milk cheese on their pies fuses together more than 20 toppings. Diners share conversation and laughs over pizzas such as the Special: hamburger, sausage, pepperoni, veggies, and feta cheese. The restaurant adds a few elements to this social experience. TVs beam sports down into the dining room, which also hosts trivia nights and surrounds guests in free WiFi, allowing cyborgs to ask for salt telepathically.
Since their first days in 1983, Atlanta Pizza & Gyro has ventured beyond the menu items listed in their name. While they still specialize in gyros and pizza, cooks also create Italian beef sandwiches, bake lasagna from scratch, pile plates high with spaghetti lunch specials, and produce nightly dinner specials. The restaurant's Facebook page even keeps loyal diners up to date on the latest offerings.