For more than 50 years, the family-owned-and-operated Pasquale’s Pizza has been creating homestyle pizzas and Italian dishes crafted from fresh ingredients. Though prices vary by location, sides of hot garlic bread ($1.50) and a chef salad with ham, pepperoni, and cheese bathed in a dressing of your choice ($4.50-$4.80) prep the palate for an Italian avalanche. Cheese or meat ravioli ($3.80-$8.25) can stretch out the stomach enough to fit a ten-inch around-the-world pizza, which features pepperoni, sausage, mushrooms, onions, and green peppers ($9.54-$9.80). The famous stromboli steak sandwich eases through esophagussi with eight inches of Italian yeast bread hugging a beef patty, mozzarella cheese, and either mushroom gravy or pizza sauce ($5.75-$6.75). Diners can wash away the spicy remains of pizza and pasta with soft drinks (around $1.39), a glass of wine (around $3.75), or a bottle of domestic beer (about $2.25).
Papa Murphy’s serves up a tasty menu of handmade "take ‘n’ bake" pizzas created using dough, cheeses, meats, and veggies that are freshly prepared every day (prices listed below are average; actual prices vary by location). After customers choose their pie, Papa Murphy's personable pizza fashioners will build the pizza in-store and then package it for customers to bake at home in the oven. Customers can select one of Papa Murphy's signature pizzas or customize their pie to a more specific taste, culling from the four sauces, three crusts, and more than 20 toppings available. Watch as Papa Murphy’s pizza professionals corral the ingredients of a signature pizza such as the cowboy ($14.99 for the 16” family size), complete with pepperoni, Italian sausage, mushrooms, and black olives. Or request a Chicago-style stuffed pizza ($16.99 for the family size), packed with onions, mozzarella, four kinds of meat, and one of the most efficient public-transit systems in America. Thin-crust fans can opt for an herb chicken Mediterranean deLITE ($11.99 for a large), smothered with feta cheese, olive oil, and spinach. And veggievores can avail themselves of Papa Murphy’s gourmet vegetarian option ($15.99 for the family size), which comes saturated with a creamy garlic sauce. Side your pizza with an order of cheesy bread ($3.99) or a two-liter soda ($2.09).
The first thing you want to do with a hot pizza is dig in, but if you're so inclined, go ahead and count the pepperoni first. Donatos promises that every pepperoni pizza, sized large or larger, will have at least 100 slices of lean pepperoni spread across the pie. That's just one of the many flourishes that Donatos, founded in 1963, has used to distinguish itself from the rest. There's also its Edge to Edge promise: a guarantee that every pie will be loaded from one end to the other with toppings, from said pepperoni slices to family-recipe sausage to fresh, hand-cut veggies. Donatos' formula seems to have worked, as the once small Italian eatery now spans the nation with more than 150 locations.
Beyond its classic pizzas, Donatos offers many specialty pies, including its chicken spinach mozzarella and Mariachi beef. Each is framed with naturally smoked, aged provolone cheese on top and cornmeal-encrusted dough, from a 50-year old recipe, below. Donatos even offers gluten-free pizzas on its signature Udi's crust. For those searching out other Italian fare, the menu features robust stromboli stuffed with meats and cheeses, and hearty subs. And for dessert, Donatos creates its warm cinnamon brick-street bread, an oven-baked loaf of artisan pull-apart bread with cinnamon spread, streusel, and vanilla icing.
A good pizza is more than the sum of its parts. After all, specialty doughs rolled to specific thicknesses alter the experience of eating any pie. The aficionados at Noble Roman?s Take-n-Bake P?za create such pizzas. Their menu includes a deep-dish Sicilian?style pizza, a wafer-thin pizza, and a pizza with a traditional-style crust. They also offer a gluten-free crust pizza, though not intended for people with Celiac disease. Each crust is topped with a sauce made from freshly crushed tomatoes and meats such as the highest-grade pepperoni and 100 percent pork. Rather than try to deliver their pizzas hot, though, they instead leave the baking up to the customers. They also supply other ready-to-bake treats, such as chicken wings or cookies, along with instructions for how to safely cook and enjoy each dish.
It was back in 1988 on the Southside of Indianapolis in Greenwood when the Haas family took over the operation of Jack's Pizza. Since then, they've sated the Indianapolis area's pizza cravings with fresh and tasty ingredients. Vegetables such as banana peppers and roma tomatoes are procured from local vendors and served fresh—never frozen. The Italian sausage is made without fillers, and the cheese is real mozzarella. Breadsticks are almost a meal unto themselves: they come stuffed with pepperoni and cheese and coated with garlic butter and parmesan. Strombolis and wings round out the menu.
This tavern feels like home for the staff of Gallagher's II Irish Pub, and these friends and family of the Himeses strive to share the welcome with their guests. The bright atmosphere invites patrons to stop by for a pint, a plate, and the game. A menu includes classic burgers, steaks, and shareable appetizers. Gourmet hand-tossed and New York–style pizzas serve up specialties such as the Sink, named for its plentiful toppings and antique faucet handles.
Slices and sips are shared on an outdoor patio or in spacious rooms with two full-service bars, plenty of flat-screen TVs, and a 9'x12' Jumbotron screening the biggest games. Free WiFi keeps guests in touch with both home and office, and three pool tables fuel friendly rivalries. The pub also boats a private loft space ready to host special events for up to 100 guests.