Kostaki’s Pizzeria’s cooks hand-toss their dough, lending it an airy texture before stuffing it with mozzarella and cutting it into St. Louis-style squares within its Cherry Hill kitchen. They can customize pizzas with gyro meat, banana peppers, and the piquant sauces that also flavor their chicken wings. They also whip up a 14 specialty pies, such as a BBQ Chicken, Hawaiian, and the Flagstone, which hoists hefty toppings of peppers, mushrooms, pepperoni, ham, and italian sausage. The restaurant rounds out its menu with chicken wings, half-pound Angus beef burgers, gyros, and beers from Boulevard and Leinenkugel.
Macaroni and cheese might not seem the likeliest of pizza toppings, but CiCis Pizza serves just such noodle-topped, cheesy creation at the buffet and in to-go boxes. Traditional, thin crust, and deep dish pizzas, dotted with toppings such as jalapenos, Italian-style sausage, and pineapple, pair with garden salads, garlic breadsticks, and apple dessert pizza, all of which may be feasted on at home or as a part of the appetizing buffet.
The dough-wielding dynamos at Gumby's Pizza expertly spin and slice hearty pizzas and cheese-covered breadsticks, accommodating late-night eaters with a 3 a.m. closing time Thursdays through Saturdays. Fourteen-inch pies, laden with sauce and dotted with a topping of the diner's choice, sail to tables with a grace matched only by pepperoni-covered ballerinas. Chefs speckle melted mozzarella with fresh mushrooms, bacon, feta cheese, or another of more than 25 available toppings. Alternatively, patrons can opt for a large order of the golden-brown Pokey Stix, composed of the pizzeria's signature garlic bread, topped with parmesan cheese, and served with a savory double-team of dips. As feasts bubble in the oven, guests wile away the time with pool, air hockey, or gravity-defying ceiling soccer. While not included with this Groupon, desserts, salads, and cold brews are also available.
Led by a Chicago native, the chefs at A Better Pizza lovingly construct pies of several different styles, from the mammoth indulgence of deep dish, to stuffed, thick, and thin crust. Atop these delectable creations, they pile heaps of gooey cheese and more than 20 toppings. Edible adornments such as maple bacon, shrimp, and italian beef sprinkle across meals to form up to nine specialty pizzas. As these circular masterpieces bubble up in stone ovens powered by the lava river flowing beneath the restaurant, chefs further flaunt their culinary prowess through a variety of authentic Chicago-style dishes, such as Vienna hot dogs, Polish sausages, meaty sandwiches, pastas, calzones, wings, salads, and more.
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. 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, in a pottery kiln, or over a pile of burning cookbooks. 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 ($13.99 for the 16” family size), complete with pepperoni, Italian sausage, mushrooms, and black olives, or request a Chicago-style stuffed pizza ($15.49 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 the family size), smothered with feta cheese, olive oil, and spinach, and veggievores can avail themselves of Papa Murphy’s gourmet vegetarian ($14.99) option, which comes saturated with a creamy garlic sauce. Side your pizza with a chicken Caesar salad ($5.99), an order of cheesy bread ($3.99), or a two-liter soda ($2.49).