Tossing dough disks since 1946, Sam's Pizzeria and Cantina whips up classic Italian standbys updated with the kitchen's own modern innovations. Pizza creations range from individual-size thin-crust offerings bearing various combinations of tomato sauce, mozzarella, seafood, and vegetable toppers to more shareable options ($9.65–$15.95). Among the latter, Sam's special presents a mélange of pepperoni, ham, and bacon garnished with mushrooms and green peppers ($19.50 for a medium), and The Mexican aims to satisfy Latin American cravings by incorporating salsa, sour cream, and telenovela-level emoting ($19.50).
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.
Even without toppings, the pies at Andy's Pizza & Subs come in seven different flavors. The pizzeria crafts six variations on their regular crust, from dustings of cajun spices to coatings of garlic butter. Atop each, they add house-made sauces and flavorful toppings, from bacon and jalapenos to tortilla chips and taco meat. Pizza fixings—as well as ingredients for chicken parms and BBQ steak—also go into making Andy's subs, whose "party" versions stretch up to six feet in length.
Since Andy's opened in 1984, its menu has expanded from its eponymous menu items to include other hearty dishes, including hand-made lasagnas and hot dogs smothered with the shop's own chili sauce. Besides hosting lunch seven days a week, Andy's crew delivers its pizzeria goodies free of charge, though deliverers never turn down an appreciative arcade token.