Training park rangers and managers rarely leads to a gig as a restaurateur. But, according to the Athens Banner-Herald, Jim Waters drew on his experiences heading park concession stands to open Mama Sid's Pizza in 1983 with his wife, Sidney Anne. Now run by their son, Shaun, Mama Sid's still relies on the same pizza recipe. Dough spinners crown pizzas with more than 20 toppings, such as bacon and banana peppers. Along with crafting customizable slices for its pizza buffet, Mama Sid's team creates its own specialties, such as a marinated chicken pie with garlic butter instead of pizza sauce. The BYOB eatery has expanded over the years to include other pizzeria favorites, from ricotta-stuffed calzones to wings by the pound doused in housemade hot sauce.
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.
House of Pizza lives up to its name. The cooks whip up a roster of flavorful pies, each named for some sort of domicile. Here, it's the toppings that make each pizza special, from The Firehouse's buffalo blue cheese, grilled chicken, jalapenos, and feta, to The Tiki Hut's barbecue sauce with ham, bacon, pineapple, and parmesan.