CiCi's Pizza combines the variety of a buffet with the thrill of bottomless pizza. Each pie is crafted with dough that’s made from scratch daily and then showered with marinara and toppings, from classic pepperoni and italian sausage to more creative buffalo chicken and mac 'n' cheese. The buffet is also stocked with a plethora of fresh pastas, signature salads, and independent salad ingredients. After feasting on savory options, diners can revisit the buffet for desserts including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing—or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.
At Lizzano's Pizza, the servers prefer that you bring your own drinks. They view their BYOB policy as a boon, not a financial burden, opining that diners who supply the wine tend to immerse themselves more fully in the eating experience. They've even compiled a list of libation recommendations based on popular choices at other restaurants, and they provide glasses and wine openers for patrons while eschewing any corkage fees.
This emphasis on neighborly behavior tints the restaurant's entire atmosphere, as well as its menu, which prioritizes southern Italian staples. Owner Tony Rika—who perfected his pizza-making techniques in both Rome and New York City—takes a hands-on approach to his cuisine, handmaking the marinara sauce, hand tossing the pizza dough, and high-fiving each of his fellow cooks while the disk is in the air. The staff delivers entrees such as chicken parmigiana and beef lasagna beneath the nigh-silent rotations of the dining room's gyrofan—an eye-catching ceiling piece that mimics models found on early trains and ocean liners. Around the tables, pictures of Italian landscapes complement the authentic flavors of housemade marsala and piccata sauces and seasonal specials that could include everything from mussels linguine to rich chocolate bread pudding.
The chefs at Campania Pizza fire up ingredients imported from Italy to compose authentic, wood-fired Neapolitan-style pizza, earning the restaurant Pizza Today's 2008 U.S. Independent Pizzeria of the Year. Traditional mozzarella di bufala bubbles crown several items on the menu, including the quattro stagiono pizza ($10–$20), which accommodates genoa salami and ham on a bed of italian tomato sauce layered with cheese and tender artichokes. Pizza technicians concoct the margherita ($8–$16) with a less-is-more approach, dressing the crust in only extra-virgin olive oil and a sprinkle of fresh basil to prevent diners from blushing. Forks wrap themselves in angel hair, fettuccine, penne, or rigatoni pasta tossed with sauces including creamy alfredo and meaty bolognese ($11).
After years devising his ideal pizzeria, David Davydd Miller dispensed his first slices in 1984 to patrons in College Station, Texas. Back then Dave recruited the help of a flourmill and cannery to generate customized blends of his crust and sauce formulas. These days, within DoubleDave's Pizzaworks restaurants' 30 Texas and Oklahoma locations, chefs concoct Dave's signature honey whole-wheat crust daily from hand-tossed dough along with batches of sauce made from scratch with Escalon tomatoes. Those ingredients join hand-cut veggies and meats from Tyson and Burke to collectively form a delectable disk that proves once and for all that pie can be divided evenly. Along with half a dozen specialty pizzas, DoubleDave's Pizzaworks appeases palates with signature pepperoni rolls, sandwiches, and Dave's favorite dish, the philly-cheesesteak stromboli.