Primo Pizza smothers hunger with thick-crust, Italian-style pizza pies handmade from fresh ingredients. Cooks roll out dough on site daily, setting the stage for a large 16-inch pie, upon which a special blend of spices and whole peeled tomatoes play a savory sauce enveloped in a romance with creamy, fresh-cut, whole-milk mozzarella. Choose up to five toppings from Primo Pizza’s 30 options, which include old standards, such as sausage, pepperoni, and mushrooms, and new specialties, such as steak, calabresa, corn, clams, and anti-cheese. This Groupon is good for dine-in, carry-out, or teleported orders only.
In 1909, Frank Pepe immigrated to the United States from his native town of Maiori, Italy. He was poor, illiterate, and just 16 years old—but he had a strong work ethic. After a stint in a New Haven factory and service as an Italian solider in World War I, he settled down for good in New Haven with his wife, Filomena, and started a bakery delivery service. But because he couldn’t read, he had trouble deciphering the orders. So he started having his customers come to him, and in 1925, he and Filomena added a simple item to the menu: Neapolitan-style pizzas.
To this day, the staff still heats up coal-fired ovens to bake the original tomato pies that Frank and Filomena first made famous. They can also add toppings such as bacon, Italian-imported anchovies, and house-roasted red peppers to their pizzas, or create specialty pies such as their signature white clam with olive oil, fresh garlic, and oregano. Diners can pair their pies with Pepe’s salad, tossed in balsamic vinaigrette, or have the server tap draft brews such as Sam Adams Boston Lager and Peroni. They’ve served Foxon Park soda since 1925, so diners can request bottles of cream soda or diet white-birch beer made from only the sveltest birch trees.
At Brick Oven Pizza, the wood that heats the giant traditional oven imparts an unmistakable smoky flavor to every one of the pies. Customers keep coming back for specialty and custom-built pizzas topped with premium ingredients such as shrimp, fresh garlic, and sun-dried tomatoes. Crispy golden calzones are also available, as well as grinders and meatball-parmigiana subs.
In 1960, brothers Tom and James Monaghan decided to get $500 together and buy local pizzeria Domi-Nick's in Ypsilanti, Michigan. More than 50 years later, the Monaghans had sold their creation, with more than 9,000 Domino's Pizzas peppering the globe from New Delhi to New York, including the recently remodeled Milford location. The pizza chain's menu ranges from pizzas to pastas and boneless chicken wings, side-kicked by their bread sticks and bites, which simmer in garlic before being baked to golden crispiness. Since the reboot of their traditional recipe in 2009, Domino's now offers more than 37 toppings to craft a build-your-own pizza or decorate your neighbor's car.
The Rocco boys' love for pizza started in the Bronx, where they worked at their father’s pizzerias from a young age. Now, brothers Joe, Mike, and Frank are continuing their family's tradition at 10 locations of their own invention—all flaunting the Planet Pizza name tag.
A man can't build such a pizza universe without some serious pies. But inspiration isn't a problem for the Planet Pizza culinary team, who've molded more than 30 toppings into about 25 specialty circles, all available on gluten-free and whole-wheat crusts. In addition to specialty pizzas, the cooks concoct other menu choices such the compo salad with baby field greens, grape tomatoes, candied walnuts, gorgonzola, and dried cranberries or the buffalo chicken wrap loaded with strips of crispy chicken, lettuce, tomato, spicy wing sauce, and chunky blue cheese dressing are more convincing than Pluto as a mature planet.