Domino's recently reformulated its pizza recipe, which puts the buyer in command of a plentitude of pie-personalizing possibilities. Test the sturdiness of a hand-tossed thin crust with mounds of hearty marinara, ham, chicken, green peppers, black olives, and spinach, or fill a deep-dish foundation with alfredo sauce, bacon, onions, jalapeños, fresh mushrooms, and banana peppers. While delicious design options stretch into infinity like a taffy pull in a black hole, the eatery's specialty pizzas make choosing more manageable. Peruse pies like the MeatZZa Feast, which is piled high with pepperoni, ham, italian sausage, beef, and extra mozzarella, and the Pacific Veggie, a flashy West Coast–concoction of roasted red peppers, spinach, onions, mushrooms, tomatoes, black olives, feta, mozzarella, and provolone.
Famulari's Pizzeria doesn’t play favorites when it comes to tossing dough and slathering on sauce. The eatery instead lets diners choose between New York–style and Chicago-style crusts, both of which are made by hand and can be topped with the same gourmet ingredients. Crowned one of Charleston City Paper's staff picks, Famulari's deep-dish measures about three inches high and “ooz[es] with meat and cheese.” To enhance pizzas, diners can choose from a library of meats and veggies, eight different cheeses, and eleven sauces, including Thai peanut, hot sauce, and secret-recipe red. Guests can also nosh on pasta and sandwiches.
Manny's stuffs pita sandwiches full of crunchy veggies, grilled meats, and cool sauces to form fast, fresh fare that's easy to enjoy during fork shortages and dull wedding ceremonies. Though the gyro ($6.99) is Manny's top seller, the menu also introduces mouths to tasty favorites such as the falafel pita ($6.99) and BLT ($6.49). The bill of fare achieves a sense of completion normally reserved for crossword puzzles amid baby geniuses with the addition of calzones ($6.99–$8.99), pizzas ($7.99+), and sundry appetizers ($2.99–$10.49). And because humans love nothing more than to be waited upon but loathe nothing more than neglecting their knees for too long, foodstuffs are ordered at the counter and then delivered to each table.
Andolini’s Pizza has earned continuing popular acclaim from readers of the Charleston City Paper, who rank it the best New York Style Pizza in the city year after year. The Andolini’s team bakes dough, grates cheese, and makes sauces in-house. They sell hand-tossed pizzas by the slice alongside whole pies festooned with traditional toppings such as Italian sausage, anchovies, and mushrooms. Avid patrons can also purchase an Andolini’s t-shirt to proclaim their allegiance to the restaurant, or simply smear a slice of cheese and pepperoni directly onto their own shirt.
South of Philly Pizzeria tosses together sandwiches, pasta, and eponymous pies using hand-lobbed crusts and 100%-fresh ingredients to create its menu of Italian ingenuity. Its inventory of signature pizzas ($11–$19) spans from the ferociously carnivorous “T-Rex” to the “Apollo,” a not-so-mythical mélange of spinach, olives, fresh tomato, and feta cheese on a roasted-garlic-butter base. Fans of overturned edibles will covet the calzone and create-a-zone (starting at $7.50), while pasta twirlers can tackle the chicken cacciatore ($8) or the Philly-inspired phettucini alfredo, which exudes brotherly love ($7.75). Each of the savory steak sandwiches is fortified with a half pound of shaved rib eye, and comes with a plethora of topping choices—from the provolone, fried onions, sweet peppers, and mushrooms of Da Bomb to the marinara and mozzarella of the pizza-steak sandwich, the Italian equivalent of Frankenstein’s monster ($7.50 each).
The chefs at Mia Pomodori manually pack meatballs and hand-shred fresh blocks of cheese to craft an authentic Italian menu of specialty pizzas, sandwiches, and calzones. On the carne pizza ($12.99–$21.99), skillful slices of pepperoni, sausage, ham, and meatballs surf a tomato-sauce tide near shores of hand-kneaded dough. Whole plum tomatoes cozy up to mozzarella and parmesan cheeses inside the house-special calzone’s flaky crust ($7.99), and the Not Your Usual BLT ($6.99) showers shaved ham, turkey, and bacon with a deluge of melted mozzarella, provolone, or swiss cheese. Patrons can snuggle in between Mia Pomodori’s bright-red walls adorned with vintage posters, or traipse outside to share their generously sized meal with restive flagstone spirits on the outdoor patio.