Chefs at Romano's Pizza toss handmade dough into pizzas with more than 15 toppings. Guests can choose a thick Sicilian crust or opt for a New York style pie, whose foldable shape allows it to be served as a convenient origami crane. More exotic ingredients such as Alfredo sauce, feta cheese, and hamburger meat top specialty pies, and chefs also cook classic entrees such as chicken piccata. Romano's rounds out its menu with regular or whole-wheat pastas, subs served in hoagie buns, and half a dozen desserts including cannoli and italian spumoni.
Hawthorne's New York Pizza & Bar's dough-slingers serve a piping-hot menu of pasta, heroes, and hand-tossed pizzas, earning a 2011 Charlotte Magazine Voters' Choice award for best pizza. Edible disks are spooned with sauce and configured for specialty deliciousness with such options as the luau pizza⎯a blend of pineapple, bacon, smoked pulled pork, and caramelized onions wrapped up in a grass skirt ($9–$18)⎯and the Sicilian's thick, square crust clad only in mozzarella ($14.50). Herbs and gorgonzola cheese roam across hills of pasta and valleys stuffed with chicken or sausage in the gorgonzola pasta ($10.50), and the philly cheesesteak hero ($8.85) laces standard white american cheese with the illicit flavors of chipotle mayo. Chefs layer eggplant rollentini ($11) with a blend of mozzarella, ricotta, and romano cheeses before spackling it with pesto and oven-baking it to monumental deliciousness.
Brothers Eugene and John Jetts opened their homonymically eponymous pizza parlor in 1978, creating recipes that eventually grew the chain to more than 200 locations throughout the U.S today. Jet's Pizza's signature is the squared, deep-dish crust, which can be rolled out into a pie cut so that every piece provides bites of the crisp edges and soft interior. Their cooks also hand-toss a traditional round crust and a New York–style thin crust, all of which can be flavored in eight ways with a dusting of Cajun seasoning, poppy seeds, or a combination of butter, garlic, and romano cheese dubbed the Turbo. As masters of repurposing, cooks can also cut romano-topped pizza dough into 8-inch slices to make toasted subs or a beret that attracts comely pigeons. Salads and hot wings make deliveries into multicourse meals for easy family dinners and catered events.
For more than 20 years, the chefs and staff at Turn 4 Pizza have served up hand-tossed pies to the Mooresville community and surrounding areas. Their creative pizzas draw inspiration from auto racing terms, as evidenced by the Caution Flag—a sausage-and-onion pizza set ablaze with jalapeños, banana peppers, and crushed red pepper. On the tamer side of the menu, the Charlotte 600 pie tops a creamy alfredo base with tomatoes, spinach, mushrooms, onion, and chicken. They also sport a build-your-own option, featuring more than 20 toppings that range from meatballs and pepperoni to granulated garlic, mandarin oranges, and pepperoncini. Their specialty dessert pizzas include pies such as the cinnamon-sugar-with-icing pizza, which can also be made race-themed when served on a spare tire.
Toppers Pizza uses house-made dough whipped up fresh every day to create its eclectic selection of 19 different house-specialty pizzas. Conventional pies such as the Ultimate Pepperoni Topper complement creative pizzas such as the Chicken Tuscano Topper, decorated with spinach, garlic-roasted tomatoes, feta cheese, and grilled chicken. All Toppers’ pizzas are capable of peaceful cohabitation with Topperstix, breadsticks covered in cheese, garlic butter, and toppings that range from bacon to taco meat. Eaters can amplify any 14-inch house pizza by turning it into a TallBoy—a pizza built upon a Topperstix crust. Both Toppers locations are open until at least 1 a.m. seven days a week, making them a convenient way to fuel up for a long night of berating constellations.
Revolution Pizza & Ale House keeps its menu local by relying on fresh local pork and hand-selected produce, as well as stocking North Carolina craft beers. Revolution affirms its commitment to fresh food through the Italian phrase "Produzione Propria"—meaning "made in-house"—on its logo, along with an image of Demeter, the Greek goddess of harvest. All dishes are made from scratch on the premises, from the freshly baked pizza dough to the Mediterranean-style dishes such as eastern BBQ pork sandwiches, mushroom fettuccine, and housemade fresh mozzarella and focaccia bread. New beers are added to the mix weekly, with choices such as Big Boss Monkey Bizz-Ness, a Belgian-style ale from Raleigh that packs a Donkey Kong-sized punch with its 9% ABV and propensity to leave guests talking about their secret banana hoards.