The doughsmiths at Doughboys Pizza load Chicago-style rounds with gobs of cheese and toppings before firing them in a brick oven and pouring more than 25 types of brews to accompany slices. The menu’s double-decker pies flaunt blankets of mozzarella piled with more than 20 add-ons including fresh mushrooms, roasted chicken, and Chicago imports such as italian beef and pepperoni shipped straight from the Windy City via hang-glider ($16+). Diners can also request thin-crust pies ($12.50+) or dig into specialty ‘zas bedecked with combos such as bacon cheeseburger, which cooks strew with bacon, ground beef, cheddar, mozzarella, onion, and tomato ($14–$17.50). Sandwiches ($4.75–$5.50) bookend Chicago tastes between a bun, and the steamed Vienna links of Wrigley dogs come buried, like a peckish pirate's treasure, beneath mustard, relish, onion, tomato, celery salt, and a pickle spear ($2.65).
From the father-and-daughter team in the back office, to the eldest son calling shots in the kitchen, Perazelli's is truly a family-run operation. Cooks craft executive chef Eric Perazelli's menu of classic Italian dishes, from homemade meatballs to slow-braised chianti short ribs. The chefs are also skilled in preparing dishes for diners with gluten-free, vegetarian, and photosynthetic diets. Inside the dining area often overseen by eldest daughter Christi, diners split large hand-tossed pizzas covered in toppings such as steak and gorgonzola cheese, chasing each bite with sips from bottles of wine from behind the full bar.
We are a small family owned Italian restaurant, drawing influence from the southern Italian region. Our dishes are spicy, flavorful, some traditional, some new, serving lunch and dinner, handtossed pizzas, sandwiches, spaghetti, spedieni, manicotti, salads and homemade soups.
Next Door Pizza was featured on Beerlord. One of Next Door's bartenders, Amanda Woolery, was named Best Female Bartender 2010 by The Pitch. 82% of Urbanspooners like Next Door Pizza & Pub and nine Yelpers give it an average of four stars.
Fun House Pizza’s cooks have been tossing craving-satisfying pizzas since 1964, catering to families with their shareable fare and friendly staff. Gooey pizzas arrive topped with Fun House Pizza’s secret sauce recipe, sprinkled with toppings that include kraut, mushrooms, and Italian or Polish sausage. The kitchen crew gets creative with their specialty pizzas, which play dress up to create pies of the taco, bacon cheeseburger, and mexican variety. The restaurants cater to kids with a slew of entertainment options, from Thomas the Tank Engine rides to game rooms with air hockey and video games to the cheerful servers who are ready and willing to eat homework assignments.
The Food Network recognized Waldo's downtown location on an episode of "The Best Of: Pizza Places"; the Lee's Summit site carries the same tasty recipes and a wide range of sauces, cheeses, and other fixings to outfit your delicious disc for lunch or dinner. Colorful ingredient combos, a medley of crusts, various vegan options, and a humongous salad bar populate the packed menu. The standard mozzarella and provolone on Waldo's traditional bread crust will satisfy cheese bigamists ($7.15 for 10", $16.35 for 16"), and culinary cowboys can go hog-wild with toppings such as Canadian bacon, Spam, and roasted corn on the buttery, chewy honey-wheat crust ($0.80 for each extra ingredient on a 10" pie, $1.95 per topping on a 16"). Extensive vegan and gluten-free menus offer healthy and tasty twists on Waldo's prized pizzas. The mammoth all-you-can-eat salad bar ($7 dine-in, $6 carryout, and $5 with a pizza) pleases leaf lovers with its 18 toppings and six drizzlings, including Italian dressing and the sound of the wood nymph's pleasant flugelhorn.
Founded in 1964 by a tile maker as an edible canvas on which to practice his square-cutting, Imo’s original St. Louis–style pizza features a thin, cracker-crisp crust topped with homemade sauce and Provel cheese, then sliced into squares. The love child of a culinary fromage a trois between cheddar, Swiss, and provolone cheeses, Provel melts into a soft, creamy pool reminiscent of the delicious dairy lagoons tucked away high in the Swiss Alps, and can be enjoyed on Imo’s pizza for its minimalistic beauty or as a blank canvas for a DIY pizza experience ($12.38–$14.76 base price for a large). Pile on any of Imo’s 14 fresh toppings—including pepperoncini, hamburger, Canadian bacon, and jalapeno—or indulge in one of its popular specialty pies (less than $20 at either location). The all-meat pizza combines sausage, hamburger, bacon, Canadian bacon, and pepperoni, while the veggie deluxe (mushroom, onion, green pepper, and tomato) hosts a stately garden party in one’s mouth.