The “giant slices” at Pizzaiolo's Pizza & Pasta are not named lightly—they’re so big, they require two plates to hoist their cheesy mass. This emphasis on quantity extends to the eatery’s New York-style pies, which range from 16 to 30 inches in size. Sprinkled with toppings such as chicken and jalapenos, the pizzas are tailored to each order, satisfying the needs of vegetarians, carnivores, and elusive omnivores alike. Calzones, meatball subs, and daily pasta specials round out Pizzaiolo’s smorgasbord of Italian staples.
Many restaurants claim to serve Neapolitan pizza, but few can back up that claim with corroboration from the Italian government. Clara and Paolo Cavalli’s pizza meets a long list of requirements that touch on everything from the ingredients to the cooking process. It’s no surprise that their pies are up to snuff, as they’re both first-generation Americans with a long history of baking pizzas at home. Their secret is an oven stoked to 900 degrees, the temperature necessary to bake a perfectly crispy crust or burn two copies of Fahrenheit 451. In this veritable inferno, they fire Neapolitan pies made from flour and mozzarella sourced directly from Italy.
Imagine a place where you can choose from a selection of 4 made-from-scratch crusts, 7 delicious sauces and 28 of the freshest toppings and have your personally designed pizza at your table in less than five minutes. Now, accept that this dream is a reality. If you aren’t feeling very creative, try one of the specialty pies designed by the experts, but feel free to swap out ingredients to your heart’s content. Regardless of toppings and sauces, every pizza is the same price, so don’t hesitate to let your imagination run wild. Complete the meal with a signature side salad served in a pizza crust bowl. Check them out for an alternative to the other quick lunchtime options.
Vito’s Pizza Restaurant is a pizzeria unlike any other in Irving, Baltimore. This little pizzeria packs quite the punch, with their specialty pizzas and their like-home Italian cookery. Vito’s specializes in authentic Italian pizzas- their margarita features slices of freshly picked plum tomatoes, crisp, aromatic basil, and gobs of fresh mozzarella cheese. All of their pastas and subs are prepared from scratch, with star players being their ravioli in delicious red sauce, and their chicken alfredo in thick, creamy white sauce. The interior is pretty standard as pizzerias go- with formica coated tables and metal seats making Vito’s a good place for an afternoon snack.
Most anything tastes good when tossed onto a pizza, but for Palio's Pizza Cafe, that's not an excuse to work with subpar ingredients. The chefs make all their dough from scratch and layer pies with all-natural sauces, 100% real cheese, and produce fresh from local farms. They use these elements to build pizzas as varied as they are delicious. There's The Scorcher with spicy sauce and fresh jalape?os; the Hawaiian Sunrise with pineapple and sun-dried cranberries; and the Nutty Chicken with spinach and roasted cashews. Just like at a dream DMV, though, pizza's not all that's on the menu. The menu also abounds with pasta entrees and sandwiches paired with kettle-baked chips.