Primo's II Pizzeria treats mozzarella deficiencies with a menu packed with baked pastas, stromboli, hoagies, and three styles of pizza—square Sicilian, New York–style thin crust, and Chicago deep dish. Dough disciples can build their own pies ($9.99+) or choose from specialties such as The Works, a food frisbee loaded with pepperoni, sausage, onions, green peppers, and mushrooms ($15.99–$17.49). Carnivorous consumers satisfy protein quotas with meat lovers pizzas topped with pepperoni, bacon, smoked ham, and sausage ($16.99–$18.49). Stromboli serves as a massive dish of folded fantasy, enclosing sausage, pepperoni, vegetables, and marinara sauce, or as an efficient envelope for Italian expats to mail home Statue of Liberty key chains ($8.95–$13.50). Taste buds bellow with delight after devouring a dish of baked ziti ($10.95) or eggplant parmigiana ($7.99), and sweet teeth sing arias extolling the decadence of chocolate-chip-studded cannoli ($1.75–$3.50) and sfogliatelle pastries ($1.75). Enjoy meals inside Primo's II Pizzeria’s red, white, and green dining room or al fresco while reminiscing of time spent vacationing in Tuscan villas or cleaning Venetian blinds.
Voted best pizza in town by the Orlando Sentinel for seven years in a row, Pizzeria Valdiano unleashes a welcome avalanche of dough, cheese, tomato paste, and freestyle-snowboarding cherry peppers upon the burgundy-boothed slopes of the restaurant’s interior. The pie-centric menu democratically offers a motorcade of non-pie starters such as fried mozzarella ($4.95) and garlic-bread parmigiana ($3.75) to take down those who lack the drive to take a piece of the cheesy disc. Try an artichoke-hearty pizza Fiorentina ($9.50 for 10", $16.95 for 16"), a peppery pizza piccante ($9.50/$16.95), or a pizza stella ($10.95/$17.95) with melted mozzarella, eggplant, and feta cheese.
Winners of Polk County News Chief's 2007 People's Choice award, Auburndale Pizza Company’s pie flingers toss together eclectic specialty-pizza combinations from a choice of four sauce bases and more than 20 meat and vegetable toppings. Sweet barbecue sauce swathes beef and bacon, welded by mozzarella and cheddar cheese in the BBQ Pizza Feast ($5.75 per slice for all specialty pizzas). Annette's Favorite Veggie binds garden denizens including green pepper, spinach, and tomato with enough ricotta and mozzarella to ensure the veggies don't grow up, run away, and join the salad. Customers tap into alchemical aspirations with a personally designed make-your-own pizza ($10.55+, $1.50 per topping), or boycott bread with Annette's No-Crust Pizza ($5.75 for up to 5 toppings), a 7-inch tin-baked amalgamation that forgoes dough for sauce and toppings lashed together with mozzarella latticework.
In 1960, brothers Tom and James Monaghan decided to get $500 together and buy local pizzeria Domi-Nick's in Ypsilanti, Michigan. More than 50 years later, the Monaghans had sold their creation, with more than 9,000 Domino's Pizzas peppering the globe from New Delhi to New York. The pizza chain's menu ranges from pizzas to pastas and boneless chicken wings, side-kicked by their bread sticks and bites, which are coated in garlic and Parmesan after being baked to golden crispiness. Since the reboot of their traditional recipe in 2009, Domino's now offers more than 27 toppings to craft a build-your-own pizza or decorate your neighbor's car.
The professional pie'd pipers at Wize Guyz Pizzeria craft a full menu of Italian delights using premium ingredients, freshly grated cheeses, and local produce in the warm, family-run eatery. Hand-tossed, brick-oven pizzas run the gamut from a rustic, traditional cheese pie ($10.98–$13.97) to a stuffed meat pizza, which is packed shoulder-to-shoulder with pepperoni, sausage, ham, and mozzarella in a standing room-only crust ($19.75). Philly cheesesteaks ($6.76+) and hot subs ($6.78+) nestle between rolls, while traditional pasta dishes, heaped in sauces, harmonize with toasty warm garlic bread.
The same love for pizza and beer that fueled three college students in 1974 transformed their lives as they expanded their business from one rundown building in Atlanta to 100 Mellow Mushroom restaurants across 15 states today. Each eatery owes its individual style to each location's being locally owned and operated, much like impressionist painters owed their individual style to their number of ears. In the kitchens, chefs assemble grilled and deli-style hoagies and bake calzones and pizzas in stone hearths using dough made with natural spring water. Though many of the restaurant's dishes have remained on the menu since its inception, the culinary crew frequently devises new, often gluten-free, dishes to keep senior-ranking pepperonis from becoming too powerful. Servers pair dishes with their location's own set of local brews, which fit into a collection of up to 100 microbrewed and imported beers on tap and in bottles. Brewers such as Bell's, Abita, and Dogfish Head are also featured in regular beer events.