900 Degrees is a name that comes from the heart, honoring the temperature within the restaurant's smoldering brick oven that awaits specialty Neapolitan pizzas at the center of the kitchen. A crispy circle of homemade dough serves as the foundation of each pie, crafted with flour harvested by the Caputo family at their farm in Naples. The 900 Degrees pizza sauce also borrows authentic Neapolitan flavors from San Marzano tomatoes, which are hand-milled and imported from their growing place at the base of Mount Vesuvius. With the dough and sauce in place, chefs create an edible pedestal for fresh ingredients from New Hampshire's local growers. Signature creations include the Tuscan Sun pizza with artichoke hearts and sun-dried tomatoes, as well as Pepe's pizza, which arrives laden with sliced tomatoes, red onions, mushrooms, and olives. 900 Degrees also offers a full selection of salads, sandwiches, and desserts to pair with its selection of melodies milked from the free-range instruments of local musicians.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
You should never get between a rhino and his tub of horn wax. At Pizza Express, however, such rhino-related precautions are to be taken lightly, as the highlight of the menu is the Rhino sub?a 24-inch behemoth capable of feeding an entire continent. Of course, the pizzeria also bakes pizzas and calzones along with a variety of Italian and Mediterranean dishes for dine-in or carry-out.
90 seconds at 900 degrees. That’s how long and how hot owner Tony Naser and his staff at Crush Pizza cook their Naples-style pies, in a wood-fired, Italian-made oven. This Nashua-based trattoria, which opened its doors in 2009, has been recognized by the Phantom Gourmet and the The Boston Globe and been named the "Best of NH 2012" in the Pizzeria category by nhmagazine.com for its made-to-order pizzas topped with artisanal ingredients such as housemade mozzarella, hand-crushed San Marzano tomatoes, extra virgin olive oil, and truffle cream. Customers dine on Crush Pizza's specials, including the The Salsiccia, made with red onion and housemade fennel sausage and mozzarella, and the signature Crush Pizza, made of mozzarella de bufala, cherry tomatoes, and truffle oil and topped with baby arugala and prosciutto di parma.
When chefs are not pulling piping hot pizzas from wood-burning ovens, they're marinating chicken wings in a housemade Limoncello sauce, crafting rustic Italian sandwiches, salads, desserts, and serving up craft beers.
At The Depot Grille and Bar?s onsite smokehouse, pitmasters slow-smoke racks of ribs, piles of pulled pork, and bundles of brisket. Flavored with housemade rubs and sauces, each meaty main course is served with corn bread and from-scratch sides such as pulled-pork chili or smoked baked beans. Barbecue flavors permeate many of the eatery?s other dishes, from barbecue-chicken quesadillas to specialty pizzas topped with smoked sausage or house-barbecue spices. Feasts unfold inside The Depot?s spacious dining room, where each booth is equipped with its own flat-screen TV.