At Ray's Pizza, specialty pies rub culinary elbows with Italian mainstays including hot and cold subs and stromboli. Deluxe pies combine the tastes of pepperoni, italian sausage, ham, mushrooms, onion, green peppers, and black olives; other specialties include a greek pizza, a Mediterranean treat with olive oil, spinach, black olives, and feta and mozzarella cheese. Build-your-own pies let customers tops crusts with one of seven different sauces before loading them with toppings such as pepperoni, olives, pineapple, and chicken and wearing them right out of the store. Subs run the sandwich gamut from philly cheesesteak to chicken parm, and desserts include Snickers cake, fluffy tiramisu, and italian zeppole—fried dough dusted with cinnamon and sugar.
Domino's recently reformulated its pizza recipe, which puts the buyer in command of a plentitude of pie-personalizing possibilities. Test the sturdiness of a hand-tossed thin crust with mounds of hearty marinara, ham, chicken, green peppers, black olives, and spinach, or fill a deep-dish foundation with alfredo sauce, bacon, onions, jalapeños, fresh mushrooms, and banana peppers. While delicious design options stretch into infinity like a taffy pull in a black hole, the eatery's specialty pizzas make choosing more manageable. Peruse pies like the MeatZZa Feast, which is piled high with pepperoni, ham, italian sausage, beef, and extra mozzarella, and the Pacific Veggie, a flashy West Coast–concoction of roasted red peppers, spinach, onions, mushrooms, tomatoes, black olives, feta, mozzarella, and provolone.
HotBox Pizza’s cooks adorn three varieties of hand-tossed dough canvases with six savory sauces, cheeses, and 26 toppings to create a menu of dine-in, takeout, and delivery pies. The signature HotBox combines double spicy pepperoni and banana peppers, and Big Al’s Fredo fights off pernicious poultry cravings with a combination of chicken, roma tomatoes, fresh spinach, and banana peppers. Aspiring pizza architects can blueprint their own pies by laying down traditional, thin, or multigrain foundations and selecting from six varieties of sauce-carpeting. Doughy disks simmer with mozzarella, ricotta, Wisconsin cheddar, or fontina cheeses to hold down up to four toppings such as pepperoni and artichoke hearts. Circle-eaters can also save room in their knapsacks or hollow shoe-heels for fresh salad and bundles of breadsticks that come with nacho-cheese, pizza, ranch, or garlic sauce, and wash down stubborn bites with refreshing slurps of soda.
Sicilian-born chef Franco Cominato continues to man the stovetops at Pulcinella's, a task he has performed since the restaurant first opened more than 10 years ago. He relies on his knowledge of his native land when creating thick-crusted, Sicilian-style pizzas as well as thinner, Neapolitan-style pies, each available with sun-dried tomatoes, sausage, banana peppers, and 11 other toppings. But pizza’s only part of the story; zesty or spicy marinara adorns the pasta platters, and sautéed chicken breasts emerge in either a citrusy white-wine sauce or a rich and creamy marsala sauce. Guests feast on these dishes in a dining room where sconces light burnt-orange walls, which are adorned with gilt-framed paintings of Italian cities and the Roman Coliseum's famously decadent hopscotch tournaments.:m]]
zpizza— voted best pizza in Raleigh by CitySearch and Best Pizza in Cary by WakeCary Magazine —is known for its inventive, California-style pizzas: think zesty Thai-style chicken pizza with peanut sauce and cilantro, or Mexican-style pizza loaded with taco fixings. But even a simple cheese or pepperoni pizza from zpizza is sure to be memorable. That's because the restaurant's cooks use only top-shelf ingredients in their brick-oven-baked pies, from the Montana winter wheat that goes into their hand-thrown crusts to the organic tomato sauce and Wisconsin skim mozzarella layered on top. Diners can customize pizzas with other toppings, including locally sourced meats, fresh produce, and gourmet ingredients such as truffle oil.