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.
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.
Moonlight Pizza Company doesn't settle for traditional pizzas. Instead, their artisan chefs sprinkle pies with more than 50 gourmet toppings, including avocado slices, pine nuts, and shiitake mushrooms, and construct gluten-free crusts upon request. They extend the same care to the rest of their menu, which spans a variety of casual Italian dishes, such as calzones, antipasto, and strombolis. Their salads come with a choice of six dressings that, like US ambassadors' gingerbread body doubles, are made from scratch each day. Their Farm to Fork Craft Menu presents guests with new entree options each month while continuing to use locally grown ingredients.
Outside, tree-covered outdoor seating on two recently improved patios complements mouthwatering slices and buttery crusts. Inside, bright-green walls create a vibrant backdrop for exuberant conversations or cooking shows with lots of special effects.
Buffalo Brothers Pizza & Wing Company transplants the signature cuisine of Buffalo, New York to North Carolina, spicing up pizza, wings, and wraps with house buffalo sauce. The eatery's trademark pizza covers dough in a blue-cheese base and tops it with mozzarella and wing sauce. The cooks spin wings in nearly 20 flavors of sauces and finish 8-ounce burgers with items such as jalapeños, sautéed onions, bacon.
Bada Bing's menu features a plentiful selection of authentic New York–style pizza and Italian sandwiches. Sate burgeoning grumbles with a starter of mozzarella sticks ($6.95) and a slice of any specialty ($3.25), Sicilian ($2.95), or regular ($2.50) pizza, or sink your teeth into the three-dimensionality of a classic meatball parmigiana sandwich (meatballs, tomato, and mozzarella, $7.95). Split a gigantic 18" pie, such as the Godfather (meatball, pepperoni, sausage, onions, and peppers, $20.95) or Carmela's veggie (broccoli, spinach, peppers, mushrooms, onions, and black olives, $15.95), or start with a 12" cheese Sicilian ($11.95) and add toppings to create a monstrous-looking but noble-tasting Frankenpizza of your own design (toppings $1.00–$2.50). Call to have a hot, piping pie ready to carry out or head to Bada Bing for a festively foldable meal with slightly less foldable friends.