Pietro’s has baked hand-tossed New York–style pizza, calzones, and hot sandwiches in a stone gas oven for more than 30 years, each hand-crafted from secret Sicilian family recipes. Oven-baked steak and cheese sandwiches taunt tasteless rulers with 12 inches of deliciousness ($7.99), and three-cheese spinach calzones turn and fold the doughtables on regular pizzas ($6.49). The eatery employs 100 percent whole milk mozzarella in the construction of each specialty pie, such as the Hawaiian luau pizza, a festive mouth mingler with juicy pineapple and baked ham in a bubbling blanket of mozzarella cheese ($15.99 for a 14”; $19.99 for an 18”). Patrons are also free to itemize pizza by the slice, minimizing leftovers and risk of marinara audits.
Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.
The pizza makers at Palio's Cafe crown regular, whole-wheat, and gluten-free crusts with fresh vegetables, preservative-free sauce, and roasted chicken. Chefs take the burden of putting together the best toppings with 17 specialty pizzas that pair gourmet ingredients such as artichoke hearts, roasted chicken, and fresh basil pesto. Ovens create bubbling pies, stuffed calzones, baked ziti, and italian sub sandwiches that servers carry through both chic, cozy locations. Leather-lined booths and flat-screen televisions keep diners comfortable and entertained while they enjoy Palio's BYOB policy and sip wine or Capri Sun pouches brought from home.
Thirty years of experience in French and Italian cooking helped Samee seamlessly transition into the ownership role at Samee?s Pizza Getti in June 2012. His menu ranges from traditional pizzas to entrees of his own devising, such as shrimp champagne tostini and Salmon Milan, a dish with saut?ed salmon on top of crispy flash-fried spinach topped with creamy lemon dill sauce. Patrons can also sip cocktails such as the house made peach Bellini? happy hour every day from 11 a.m.-7 p.m., or before belting out a medieval ballad about mead on karaoke night, which occurs on Wednesdays.
Rated among the top fast-food chains by Zagat in 2010, the crust contractors at Papa Murphy's assemble every ingredient of a pizza before the customer's eyes and pass the uncooked creation on for firing in a home oven. Fashion a custom pie ($9+ for a large) from a palette of 23 fresh toppings, or test the design acumen and hand aerodynamics of Papa Murphy's in-house tastemakers by going with a discus from the signature, stuffed, or delite menus. The Chicago-style stuffed pizza ($14 large; $16 family) smuggles layers of pepperoni and italian sausage under the cover of roma tomatoes, onions, and a mozzarella trench coat, and the hawaiian ($11 large; $13 family), from the signature lineage, comes topped with an archipelago of canadian bacon, Dole pineapple, and mozzarella cheese on a beach of tomato sauce.
The All-You-Care-to-Eat buffet at Gatti’s Pizza packs bellies with a smorgasbord of classic pizzeria eats. After gaining entrance to the buffet ($3.99–$6.99 depending on age), patrons can refuel with slices of Gatti's signature pie, heaps of hot pasta, and stacks of cheese sticks. Those with stomach vacancies left for dessert can grab a piece of the dutch apple treat pizza, or encourage a friend to hastily get it for them by passing them a cinnamon stick like a relay runner's baton. Patrons can rhythmically graze on veggies from the expansive salad bar, loaded with more than 40 items, as their eyes exchange glances with friends or dreamily gaze into the pixilated pupils of the dining room's big-screen TVs.