Chefs at Dough Boys Pizzeria toss rounds of fresh dough every day to make the crusts of their 6”–16” pies. The kitchen names its specialty pizzas after music of yore, from the Al Green Veggie Lovers, to the Dolly Pardon with double cheese and pepperoni, to the Supremes, which keeps pepperoni, ham, sausage, and vegetables hangin' on. Dough Boys also doles out paninis named for celebrities such as the ham-and-bacon Rocky Balboa and all-beef hot dogs such as the Frank Sinatra with sauerkraut and spicy mustard. To wrap up meals, the chefs fry up orders of cinnabites, deep-fried dough balls tossed in butter, cinnamon, and sugar with a topping of vanilla icing.
With a menu of classic pizza pies, generous helpings of piping hot pasta, and hearty sandwiches, Fairfield Pizza & Pasta Company highlights the inherent comfort of Italian culinary traditions. Sandwiches such as the meatball sub and italian sausage compete for tastebuds' attention with classic dishes such as lasagna and baked ziti. The house pizzas, meanwhile, range in size from 6 to 16 inches and serve as worthy vessels for ingesting heaps of fresh toppings. Hungry patrons can also opt for a signature pizza such as the Deluxe, which is loaded down with pepperoni, sausage, bacon, and mushrooms, or the Slaughter House Five with pepperoni, sausage, ground beef, bacon, and ham.
Serving fresh and speedy pies across America for more than 50 years, Little Caesars now sates impatient appetites and sauce-starved tongue buds worldwide. Large one-topping Hot-N-Ready pizzas are available to drop-in patrons posthaste, eliminating stress caused by spur-of-the-moment houseguests who insist on sleeping on doughy disks ($5.99; additional toppings $1.50 each), or plumb the savory strata of three-meat pizza ($8.99) or supreme pizza ($9.99) . Little Caesars' Italian cheese or pepperoni bread ($4.99) and Caesar wings with barbecue or buffalo sauce ($5.99) are available for stomachs that have developed crust issues ever since they caught pizza sharing a plate with pre-dressed salad.
Bruno's dough-tossers create pies topped with fresh ingredients underneath a corrugated metal ceiling accented by shiny exposed ducts and suspended pizza-shaped decorations. Start with Bruno's signature Bruno dough, deep-fried doughy dollops tossed in garlic butter and sprinkled with parmesan, before taking on a large 14-inch cheese-covered creation. The pizza, made from the same recipe used at sister store Bruno's in Oxford, dresses to impress in a fine three-piece Italian suit of golden-crusted dough, savory sauce, and gooey cheese.
At Roc-A-Fellas Pizza, chefs make the day's batch of dough from scratch and blend crushed tomatoes, garlic, sour cream, and Romano cheese into a tangy sauce. They take the traditional New York approach to pizza, hand-tossing the dough, dressing the crust with sauce and toppings, baking it in a stone oven, and branding the final product with a map of the subway system. They also whip up Philly cheesesteak sandwiches and homemade cookies. All proceeds go to Self-Sustaining Enterprises, an organization that fights domestic and international poverty.
The kitcheneers at Fratelli's New York Style Pizzeria synthesize homemade sauces and freshly baked dough into adhesions of pizza and Italian fare. Peruse the menu for a specialty pie, such as a large Madison Square Garden, which is packed with green peppers, onions, black olives, and mushrooms ($18.95), or the New Yorker, which, like Manhattan, is densely populated with pepperoni, sausage, onion, and green peppers ($18.95 for a large). Fratelli's also nourishes noshers with hot dishes of cheese ravioli ($6.95) and hot sandwiches of meatball parmigiana ($6.55). Guests can thwart thirst by way of wine, beer, or stubborn determination.