Christie Flanagan has been cooking for more than 20 years, and along the way has managed to conquer one of the country's favorite foods: the pizza. A graduate of the Culinary Institute of America and the owner of Napolitano's Brooklyn Pizza, she and her team build their New York- and Sicilian-style pies from housemade dough and pizza sauce every day. An array of slices is always available, while pizzas such as the barbecue chicken-topped Cyclone or the Luna Park "White" Pie with ricotta come as full pies. The team's calzones and stromboli capture those fresh pizza flavors in appetizing pockets and the Brooklyn deep-fried calzone adds to the long list of talents inherent in very hot oil.
Included in Rhode Island Monthly's Best of Rhode Island, The Pizza Gourmet accommodates customers with a choice of custom pizzas cooked in-house or raw pies that customers can take home. All pizzas start out as a plate of fresh garlic, olive oil, parmesan, asiago, and italian parsley, but customers can personalize their pies with a multitude of crust, sauce, cheese, and topping options. Although the eatery specializes in pizza, noncircular appetites can be slaked with menu items such as sun-dried tomato pesto penne, italian grinders, and sodas.
The chefs also take their culinary creations out into the world via four theme catering menus, outfitting tailgate parties, corporate breakfasts, and cocktail parties with equal enthusiasm. Food-eaters can customize their catering orders according to dietary needs, as well, including vegan and gluten-free catering options. Inside the restaurant, an exposed-brick accent wall is painted fire-truck red to match the dining room's vivid crimson accents. The walls are covered in a rainbow of handwritten menu options, with entrees, appetizers, salads, and desserts all vying for perfect penmanship awards.
Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
At Minerva's Pizza, you’ll find many of the time-honored favorites you’d expect at a classic neighborhood pizzeria—gooey pizzas speckled with sausage, meaty calzones, and sauce-drenched wings. But, there are also a few surprises on the menu, including whole-wheat pies and an extensive selection of authentic Lebanese dishes. Guests at this cheerful joint perch at front sidewalk tables, washing back crispy falafels, sizzling gyro wraps, and freshly made pizzas with frosty beers.
Toledo Pizza In The Cone fills hungering hands and stomachs with a menu of creative, delectable edibles. Toledo's preps its geometric eats with a homemade crust, which is cajoled into a conic shape, loaded with tantalizing toppings, and torpedoed into maws by a spring-loaded shot put. Calculate a tasty radius with the spinach, mushroom, and ricotta cone ($2.99) or the Texas Style BBQ cone ($3.59), which suspends chicken, bacon, and red onions in the flakey arms of the crust-time continuum. Those winded by Toledo's more elevated topography can eat on solid ground with slices of traditionally shaped pizza, which can be blanketed in a bevy of toppings such as onions, green peppers, meatballs, and bacon strips (starting at $1.99) or a lactose-erupting cheese calzone (starting at $2.99).