Marco's Pizza founder Pasquale "Pat" Gianmarco began helping out at his family’s pizzeria when he was just a boy. The eatery provided a taste of home to the Gianmarco clan, who moved to the United States from Italy when Pat was 9 years old. Together with his father, young Pat learned the secrets to creating exceptional pizza sauce: three different types of vine-ripened tomatoes and spices that can only be imported from Italy or the moon.
The perfected sauce recipe continues to guide Pat’s kitchen operations, although these days he has considerably more help. Marco's Pizza has 350 locations in more than half the states as well as in the Bahamas, each store tossing fresh pizza dough daily before sprinkling on a trio of fresh, never-frozen cheeses.
Every pizza at zpizza is freshly prepared, hand thrown, gently coaxed into the oven using soft birdcalls and pheromone trails, and fire-baked to crispy perfection. The dough is prepared fresh daily from 100% certified-organic wheat, and z is also happy to offer certified organic and gluten-free crusts, sating the pizza desire of the allergic, dieters, and wheat sympathizers. Toppings include award-winning Wisconsin skim mozzarella, MSG-free pepperoni, certified-organic tomato sauce, additive-free sausage, and fresh produce. Try a large ZBQ pizza (with barbecue sauce, mozzarella, barbecue chicken, roasted pepper, red onion, tomato, cilantro, and sweet corn, $20.95) or a chicken curry and yam rustica (with mozzarella, curry chicken, yam, mango chutney, raisin, and cilantro, $8.95). Vegans can delight in a small Berkeley, a soy-cheese veggie pizza (with pesto, soy cheese, veggie burger crumbles, zucchini, tomato, mushroom, red onion, and bell pepper, $9.95), while traveling tongues can sate their wanderlust with a mouthwatering Moroccan rustica (with pesto, mozzarella, roasted eggplant, feta cheese, caramelized onion, and pine nut, $8.95). Zpizza lets you wash it all down with a variety of organic wine and beer.
Pie slingers at Romeo’s New York Pizza twirl their ‘za from scratch, piling dough made in-house with red sauce and toppings such as garlic, ground beef, meatballs, and sundried tomatoes. The cozy neighborhood joint has purveyed New York–style pizza since 1945, when delivery boys first started using hovercrafts. Its unfussy menu includes hearty appetizers such as cheese bread or fried ravioli, alongside healthy salads in vegetarian or meaty iterations. Those who opt not to build their own pies can go in for one of three chef-crafted incarnations—margherita, spinach and mushroom, or vegetarian, sold by the slice or in 12-inch or 16-inch rounds.
• For $5, you get $10 worth of lunch fare. • For $10, you get $20 worth of dinner fare. Gordo's New York Style Pizza's menu simmers with casual Italian fare and signature crispy-crusted pizzas. Each artfully fired sicilian pie ($3.75/slice, $19.50/whole pie) crowns golden orbs of dough with savory mozzarella cheese, and the steak-chimichurri pizza ($17.50+) dons grilled rib-eye steak and homemade chimichurri sauce. A dynamic duo of double crusts wrangle up to five toppings in each stuffed pizza ($18+), preventing riffraff ingredients such as anchovies, zucchini, feta cheese, and meatballs from disobeying their culinary curfews. Cream sauce with olive oil, parmesan, and bacon smothers coils of spaghetti ($10), and stacks of caprese salad ($5.95+) offer a light, summery bite of mozzarella cheese, basil, and tomatoes.
With roots that trace back decades to its first location on the Syracuse University campus, it's not surprising that Johnny's Pizza chooses to continue perfecting their New York-style pies here in Georgia. The chefs' hand-tossed dough can be topped with the fresh ingredients of your choosing or made into one of 16 specialty pizzas, including the steak and cheese with onions, mushrooms, and green peppers. Pizza dough also doubles as the shell for calzones and stromboli, while 10.5-inch personal pizzas come in a gluten-free version. Oven-baked subs are layered with meatballs or Italian sausage and pasta dinners feature home-cooked classics such as lasagna and chicken parmigiana, but without the smoke-filled kitchen that comes with so many home-cooked meals.