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.
Reginelli’s Pizzeria merges a menu of traditional Italian fare with casual, modern décor to forge an Old World dining experience for contemporary feasters. Hand-tossed by a crust master upon request, the Classic Combo pizza bursts forth from kitchens crowned with a panoply of pepperoni and italian sausage, a scepter of fresh veggies, and a gooey cloak of mozzarella ($11.95 for 10”, $16.75 for 14”). The Smokin’ Chicken pie honors its piquant namesake by pairing a spicy smoked-tomato sauce with marinated chicken breast, pancetta, and a snapshot of George Clooney in a chicken suit ($11.95 for 10”, $16.75 for 14”). The Uptowner sandwich’s melty mélange of smoked turkey breast, provolone, and hot-pepper relish ($8.25) proudly represents Reginelli’s focaccia-based capital alongside The Downtowner’s posse of Italian meats, mozzarella, and kalamata-olive pesto ($8.25). Diners can deploy forks into the lush forestry of a refreshing Chicken Salad ($9.75) or navigate the tortellini trees sprouting across the Shrimp Forrest’s loch of spicy red-pepper-cream sauce ($12.50).
Under the on-site supervision of Brooklyn-ite owner and longtime pizza sage Omar, Roma Pizza’s pie-throwers skillfully knead their dough, slather on a potent combination of rich sauce and cheese, and bake until crusts are golden and bubbly. The thin crust and wide circumference of this authentic New York–style pizza will have you dreaming wistfully of quiet cobbled streets in Italy or screaming cabbies in Queens. A savory series of preconceived pies includes such crust-framed masterworks as the BBQ Chicken ($10.99–$16.99), Meat Lovers ($11.99–$16.99), and Hawaiian pizzas ($11.99–$16.99). Solo pie-packers include a hearty array of artichokes, roasted red peppers, spicy jalapenos, and a bevy of other delectable adornments. Calzones stuffed with ricotta and mozzarella cheeses range from traditional pepperoni or sausage ($9.99) to the shocking avant-garde of folded foods—the Philly cheesesteak ($10.99). Hot and cold subs are all priced at $6.99 and come dressed with your choice of cheese. Open seven days a week, Roma Pizza is constantly at the ready to serve a quick lunchtime slice to daytime workers or a dozen large pies to protesters rallying for more lenient cheese laws.
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.
CiCi’s Pizza combines the variety of a buffet with the thrill of bottomless pizza. Each pie is crafted with dough made from scratch daily and then slathered with homemade marinara and showered with toppings ranging from traditional pepperoni and Italian-style sausage to creative combinations including buffalo chicken and mac 'n' cheese. The buffet is stocked with a plethora of fresh pastas, as well as signature salads with the option to put tossing talents to the test at the salad bar. After they've feasted on savory options, diners can revisit the buffet for dessert including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing—or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.
When patrons at Red Zeppelin Pizza request Whole Lotta Love, Great Balls of Fire, and Mamma Mia, they're not asking to hear oldies hits. Instead, they're ordering uniquely named specialty pizzas piled with toppings that include Sweet Baby Ray’s barbecue sauce and sizzling italian sausage. A guitar, concert posters, and other rock 'n' roll memorabilia dot the tomato and marigold walls, where mounted televisions broadcast footage of Pete Townshend smashing pizzas during cooking-show guest appearances. Twenty-one draft beers and drinks with titles such as Dr. Love and Boo’s Lemon Drop also help wash down sub sandwiches, calzones, and salads. Outside, wrought-iron flames and a sculpture of the pizzeria's namesake blimp guard the entrance of the fenced-in patio from incursions by rival musical genres.