Papa Murphy's Take 'n' Bake Pizza was born out of the owner's frustration with bad pizza from chains, which often tasted as if every ingredient was canned or frozen. Deciding to change the industry, Papa Murphy's tosses every ingredient, all of which are never frozen, onto the crust in front of the customer's eyes and sends them home to bake in a home oven. This dedication to fresh flavor earned Papa Murphy's the top spot on Zagat's National Chain survey.
Visitors can create their own take on the pizza pie or chomp into one of their signature pizzas, which range from meat-filled stuffed crust to calorie-conscious lite varieties covered in vegetables. Their appetizers and desserts follow the same pattern. Customers order raw cookie dough or cheesy bread ripe for the baking, resulting in every course being fresh from the oven.
Offering an array of specialty-pizza choices and a plethora of additional toppings, Gambino's Pizza bakes crispy, edible plates brimming with elaborate orchestrations of ingredients. With a sweet and spicy foundation of traditional home-style sauce, each pizza balances a blend of 100% real mozzarella and provolone cheeses. Suppress angry, pitchfork-wielding appetites with a large Mobster pizza that buttresses pork and italian sausage, beef, mushrooms, pepperoni, green peppers, onions, black olives, canadian bacon, and extra cheese ($17.49). Celebrate all five food groups with an 18-inch hawaiian pie sporting canadian bacon, pineapple, and mozzarella ($15.49), or ease noshing anticipation with appetizers such as boneless buffalo blasters ($5.29 for five) and jalapeño cheese raviolis ($7.09). Afterwards, order a dutch apple, cinnamon streusel, or very cherry dessert pizza ($7.49–$9.99) to fool finicky children into actually eating dinner without preparing an asparagus-filled piñata.
At the heart of every dish on Candelari's menu—including its signature thin- ($17–$22), thick- ($18–$23), and deep-dish-style ($19–$24) pizzas—are the famous Italian-sausage recipes of Alberto Candelari, all of which are made with choice meat, natural spices, and hints of liqueur. The T-Rex's spread of pepperoni, ground sirloin, useless forearms, Canadian bacon, and Candelari’s andouille and original Italian sausages lets you sample all of the finest meat-fruits of Candelari Sausage Company founders Greg Wheeler and “King of Sausages” Michael May (Alberto’s grandson). Build up to its bounty beforehand with a plate of sausage misto ($7), which features grilled Italian, turkey-jalapeño, and chicken-apple sausages piled atop provolone polenta. Diners that look suspiciously like flocks of seagulls inside a trench coat can find out what a grilled salmon ($14) tastes like when complemented by gulf shrimp, lemon-caper butter sauce, and veggies. Otherwise, avoid all the menu botheration and opt for the daily lunch buffet ($9–$9.50), which includes unlimited pizza, pasta, salad, and a drink.
Mazzei's menu is loaded with thin-crust (8"–16") and deep-dish (12"–16") pizzas. Gourmet specialty selections include the vegetarian ($7.50–$17.75) with sun-dried tomato and pesto sauce, zucchini, squash, Roma tomatoes, mushrooms, feta, and red onion. Quell hunger with the supreme pizza ($8.50–$22.00), loaded with Italian sausage, pepperoni, mushrooms, green peppers, and black and green olives. With close to 30 toppings to choose from, you can build your own pie ($6 to $14 base price, toppings range from $.35 to $3 each) that's custom made to your tastes. Mazzei's also offers a range of appetizers, salads, pastas, subs, and calzones, as well as an extensive beer and wine list.
Pizza Patrón's friendly, bilingual servers dole out pies that celebrate Latino culture while speaking to tongues in the international language of flavor. Pizzasmiths slather fresh dough with marinara or alfredo sauce and cheese, then strew crust canvases with an artistic smattering of more than a dozen topping options or assemble specialty masterpieces. The restaurant's festive Latin-infused environs host dine-in eating, and patrons can opt to carryout or swing by the drive thru to nibble in the comforts of their homes or favorite quicksand pit.
At Bolli Bros. Pizza, brothers Kevin and Mark Bollinger pile their handmade dough with 100% whole-milk mozzarella and eclectic comfort-food combinations. They scoop gooey homemade macaroni and cheese onto crusts and shower the Bollisagna pizza with penne noodles, just as ancient Romans did to their most popular emperors. Other creative concoctions include the Frito Pie pizza weighed down with homemade chili, crunchy Fritos, cheddar, and mozzarella. Kevin and Mark continue their made-from-scratch concept with desserts, where cheesecake flavors such as Reese’s peanut butter and triple chocolate fill housemade graham-cracker crusts.