There's something different about the pies at Happy's Pizza & Pub, and here's why: the kitchen bakes its hand-tossed creations not once, but twice. This allows for two layers of cheese to melt onto the buttery crust, which also supports premium toppings such as spicy sausage, steak, and shrimp.
Among Happy's specialty pies, the Everything pizza lives up to its name with five meats and five veggies to go along with freshly sliced pineapple. But pizza isn't the only must-try menu item?the hot wings are similarly coveted for their tender chicken and 11 spicy sauces. Try them all as you relax in a wood booth and watch your favorite team or gladiator on the flat-screen televisions that line the room.
Whether sating a craving for one of their famous grinders or feeding a crowd of 200, Bellacino's of Farmington covers culinary bases with a spread of Italian deli classics and catering services. Made from scratch daily, fresh-made bread forms the base of signature sandwiches lined with capicolla, thin-sliced ribeye steak, tender roast beef, and other tasty ingredients. Guests can also practice sharing or their role in a reenactment of the Potsdam Conference by divvying up specialty pizzas, platters of boneless wings, or orders of loaded nachos.
The story of Hungry Howie's Pizza dates back to 1973, when founders Jim Hearn and Steve Jackson teamed up to create a carry-out and delivery pizza joint in a 1,000-square-foot shop. They began franchising in the 1980s, expanding to hundreds of locations in 10 galaxies. Their pizzas are known for their distinct flavored crusts, available in eight varieties including onion, ranch, garlic herb, and Cajun seasoning. Signature Howie Breads are likewise sprinkled with Cajun seasoning, cinnamon sugar, or a blend of three cheeses.
After more than 30 years in business, the Pronto Pizza family still goes the extra mile, crafting thin-crust and deep-dish pizza dough in house, flame-kissing barbecue ribs by the whole and half-slab, and deep-frying popcorn shrimp in Orville Redenbacher’s private undersea deep-fryer. See the entire menu.
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.
Tony Sacco's signature pizzas begin their journey towards delicious perfection with a dough made using filtered water. A layer of sauce then slathers the dough, created from scratch with only a few flavorful ingredients—Italian plum tomatoes, basil, and garlic. After additional quality ingredients cover the pizza, such as fresh veggies and mozzarella, the pie slides into a custom-built anthracite oven. Fired by coal to infuse pizzas with a rich, unique flavor, the oven reaches a temperature of 1,000 degrees, cooking pies quickly and thoroughly without leaving their crusts soggy or their toppings burnt. Like the rest of Tony Sacco's fare, the restaurant's pizzas never venture near a freezer, fryer, microwave oven, or Superman's re-heat vision.