Pizza chefs conjure fresh dough on a daily basis at Uncle Vito’s, a traditional pizzeria specializing in New York–style pies peppered with market-fresh ingredients. Layers of gooey mozzarella blanket fragrant pools of homemade tomato sauce and toppings such as eggplant, bacon, and broccoli on each thin-crust pizza. The thinness of nine specialty Neapolitan-style pies offsets the thickness of Sicilian-style pizzas, which boast inch-deep crusts ideal for toughening up teeth made of gummy candy. Culinary crewmembers accessorize oven-baked calzones and stromboli with sides of marinara, and they festoon baked ziti and manicotti dinners with a one-two punch of ricotta and mozzarella.
Pie slingers at Romeo’s New York Pizza twirl their ‘za from scratch, piling dough made in-house with red sauce and toppings such as garlic, ground beef, meatballs, and sundried tomatoes. The cozy neighborhood joint has purveyed New York–style pizza since 1945, when delivery boys first started using hovercrafts. Its unfussy menu includes hearty appetizers such as cheese bread or fried ravioli, alongside healthy salads in vegetarian or meaty iterations. Those who opt not to build their own pies can go in for one of three chef-crafted incarnations—margherita, spinach and mushroom, or vegetarian, sold by the slice or in 12-inch or 16-inch rounds.
Atlanta Pizza & Gyro brings people together, just like the melted whole-milk cheese on their pies fuses together more than 20 toppings. Diners share conversation and laughs over pizzas such as the Special: hamburger, sausage, pepperoni, veggies, and feta cheese. The restaurant adds a few elements to this social experience. TVs beam sports down into the dining room, which also hosts trivia nights and surrounds guests in free WiFi, allowing cyborgs to ask for salt telepathically.
Since their first days in 1983, Atlanta Pizza & Gyro has ventured beyond the menu items listed in their name. While they still specialize in gyros and pizza, cooks also create Italian beef sandwiches, bake lasagna from scratch, pile plates high with spaghetti lunch specials, and produce nightly dinner specials. The restaurant's Facebook page even keeps loyal diners up to date on the latest offerings.
Originally one pizzeria in Du Bois, Pennsylvania, Buck's Pizza has ridden a wave of its satisfied customers’ praise to its current status as a country-spanning network of franchises. At every location, chefs mix fresh dough to create pizza crusts that will be topped with sauce made from California tomatoes and 100%-pure mozzarella that’s melted to a gooey, delicious golden brown. Along with 16 specialty pizzas and 11 flavors of chicken wings, oven-baked hoagies, salads, and strombolis are available for patrons to enjoy via dine-in, carryout, delivery, or while sprinting in circles around the parking lot.
Chefs at Bulldawg Pizza’s two locations hand toss pizza dough to form regular-, thin-, and thick-crust vehicles for alfredo sauce, barbecue chicken, or feta cheese. They ready gourmet pies for delivery, carry-out, or dine-in (Baxter St. location only), loading spicy buffalo-chicken pizzas with a blend of blue cheese, ranch, and tomato sauce or piling Hawaiian pies with ham, pineapple, and ukulele sauce. As calzones and toasted subs share oven space, the chefs scoop house-made alfredo sauce over steaming plates of pasta.
A Tavola! head chef Salvatore Bianco, a Naples native, crafts savory Italian offerings using generations-old family recipes, handmade pastas, and traditional wood-burning brick ovens. Diners can crack open fresh mussels coated in olive oil ($14) or wrap forks around the flavorful tendrils of the spicy spaghetti alla diavola ($16), festooned with jumbo shrimp. Pillows of ravioli come stuffed with ricotta and spinach ($15) and arrive bearing homespun, cross-stitched axioms and a coat of taleggio sauce. Meanwhile, tomato, caramelized onions, and pancetta set sail with mozzarella and hot peppers aboard the pancetta e cipolla pizza ($11.50). For a pleasing coda, tiramisu ($6) appeases sweet teeth with offerings of mascarpone and cocoa. Diners can pair these comestibles with potables from an extensive wine list while stationed inside the eatery's industrial-chic dining room, outdoors on an intimately lit patio, or underwater in a comfortably appointed bathysphere.