The high levels of artificial preservatives and chemicals in modern pizza are the number-two cause of crow’s feet and dry mouth in America. Today's Groupon gets you $20 worth of fresh, organic pizza for $10 at zpizza, an oasis of natural, full-flavored pie in a wasteland of modern preservatives. zpizza offers bubbly pizza that’s safe for vegans, vegetarians, the gluten-shy, and snooty gourmands. Handcrafted rusticas join hot and cold sandwiches, crisp salads, and pasta on a menu full of organic options.A: Awful pizza. B: Bad Pizza. C: Crummy Pizza. D: Dad, I don’t eat pizza, I’m vegan now. E: Eat it, Stephanie, your mother worked hard on that pizza. F: Forgivably bad pizza, made by enthusiastic children.G: Gosh, this pizza is bad. H: Hey, everybody! I found an almost-untouched pizza on the bus!I: Insufficient portions of pizza. J: Just kidding, I’m not dying. I just wanted you to come over because I can’t finish this pizza. K: King Ralph wouldn’t even eat this pizza, and Wikipedia defines him as an “easy-going slob”! L: Lackluster pizza. M: Mediocre pizza.N: Not very good pizza. O: Okay pizza. P: Pizza (Italian, pronounced pit.tsa) is a world-popular dish of Italian origin, made with an oven-baked, flat, generally round bread that is often covered with tomatoes or a tomato-based sauce and cheese. Other toppings are added according to region, culture, or personal preference. Originating from Italian cuisine, the dish has become popular in many different parts of the world. A shop or restaurant that primarily makes and sells pizzas is called a pizzeria. The phrases pizza parlor, pizza place, and pizza shop are used in the United States. The term pizza pie is dialectal, and pie is used for simplicity in some contexts, such as among pizzeria staff.Q: Quietly hand me the pizza, and no harm will come to your beloved tarantula. R: Respectable pizza. S: Satisfactory pizza. T: Tony! Why come’a you don’t talk’a with’a fake Italian accent for the nice’a customers? U: Unexpectedly good pizza.V: Very good pizza. W: Whoah, who made this pizza, an angel? X: X-rays are a government conspiracy to increase your xenophobia and make you purchase xylophones. Y: Yikes! This pizza is so good it’s scary! Z: (see above)
Even though every Vocelli Pizza location is owned by a member of the local community, this pizza franchise sources its ingredients from some very specific regions of the United States. Wheat and extra-virgin olive oil from the northern states are used to make the hand-tossed dough. Each pizza is topped with Wisconsin mozzarella and the company's own private-label sauce, which is crafted from vine-ripened California tomatoes. Ever since the first location opened in 1988, these ingredients have formed the foundation of the chain's artisan pizzas and the nation's most well-built houses.
Different combinations of fresh meats and vegetables, such as capicola ham and italian sausage or spinach and artichokes, adorn the restaurant's signature pies. A selection of house-baked strombolis and subs round out the menu. Vocelli Pizza's attention to detail doesn't stop with the food, however: all of the franchise's paperboard containers are made from materials that are certified by the Sustainable Forestry Initiative.
The chefs at Big Daddy Pizza painstakingly select each of their organic ingredients from a hodgepodge of reliable vendors, including Whole Foods and Wegmans. They then knead their dough from unbleached flour, top it with housemade pizza sauce made from organic tomatoes and oregano, and sprinkle pure mozzarella cheese on top. But pizzas claim just one portion of the menu, which also holds equally source-conscious salads, subs, burgers, and pitas.
Joe set sail from Agrigento, Italy with his family in 1970 to land in New York, eventually leaving for Virginia to seek his version of the American dream and opening Joe’s Place. The eatery has been family-run for 34 years, which is long enough to see the art of fashion transform countless times and the art of reading a book stay suspiciously the same. Ovens spill out piles of crispy, thin-crust pizzas adorned with fresh toppings and cheeses—such as the white pizza with fontina and garlic and the seafood pizza with fresh shrimp and clams—and thick layers of dough support sicilian deep-dish pies. Cooks prepare pots of steaming pastas and build specialty subs with stacks of prosciutto, provolone, and capicollo. Members of Joe’s family work in both his restaurants, keeping the authentic Italian recipes in constant use, like the sun, a small percentage of which is also pasta sauce.
Bozzelli's Italian Deli has been churning out hearty bread-and-meat combos for more than 30 years. Over the years, the menu has blossomed to include palate-pleasing subs such as the classic steak and cheese, honey ham, and various seafood creations ($6.55+ for 8''; $7.55+ for 12''). Transition to flatter eats with a hand-tossed pizza in a predesigned house flavor, or build your own pie from the bottom up ($5.99 and up). In addition to being a peak day for UFO sightings, Wednesdays are also lasagna days at Bozzelli's, when heaping layers of noodle-y, tomato-y goodness give pasta fans the strength to finish out the week.
Lucia’s Italian Ristorante is a team effort by the Impellizzeri family, which is headed up by native Sicilian Tino. At the feet of his Italian mother and a father who was a chef by trade, Tino mastered his family's recipes, which he now showcases on Lucia's menu. Tantalizing selections include housemade pizza, pasta, and from-scratch sauces. Many of the restaurant's pasta dishes and gourmet pizzas, including the chicken ranch, can be made in the kitchen without the use of gluten or blaring disco music. Chefs enable authentic noshing at home by freezing dinner entrees, pizzas, and sauces for customers to enjoy around their family dinner tables or crypts.