Papa Murphy’s Take N’ Bake Pizza is pizza the way you want it. Established in 1981 to placate the pizza fanatic masses, Murphy’s pizza’s can be summed up in one word: freshness. Every morning, they mix, knead, and raise their dough from scratch, giving their dough the crunchy, chewy texture its famous for. Each pizza is made ready in a matter of minutes- the catch being that it’s completely uncooked. Instead of baking the pizza and leaving it to go cold on the ride home, Murphy’s allows you to experience pizza fresh out of an oven, your own oven in fact. Baking is as easy as firing up your oven to 425 degrees and popping your Murphy’s pizza in for a few minutes.
Drawing on two decades of experience and culinary experimentation, the chefs at Petruccelli's Italian Eatery slip pastas and calzones into an oven, from which the aromas of garlic, basil, mozzarella, and tomatoes escape. In Hoover, their compatriots at Café Lazio press flatbread sandwiches and cut thin slices of capicolla, pancetta, and prosciutto. At both locations, sunshine pours down on outdoor patios, causing flowers to bloom and parasol salesmen to crawl from their caves.
Pizza providers at Rocky's destroy hunger and mutilate snack cravings with a barrage of crust jabs and sauce hooks. The 14-inch Power Punch pizza piles on 13 lucky toppings—Italian sausage, pepperoni, Canadian bacon, chicken-breast strips, bacon crumbles, mushrooms, banana peppers, green bell peppers, yellow onions, black olives, green olives, diced tomatoes, and an extra layer of Rocky's signature three-cheese blend, all above the tender, hand-tossed, oven-kissed crust and traditional rosso sauce. Lifting a slice is a workout for the arm and the face, so if you'd rather lighten the load, you can eliminate less-favorite toppings or ones that clash with your eye color.
MaFIAoZA's is based after a 1920's New York pizzeria and neighborhood pub and pays homage to the robust simplicity of Italian cooking by crafting fresh, seasonal dishes for lunch and dinner. Un-cage creativity and build your own pie ($2.75/slice, $9.75/12", $13.75/18"), or try a specialty pizza such as the Last Request ($19/$26), a colorful medley of black olives, pepperoni, salami, Italian sausage, Portobello mushrooms, sundried tomatoes, garlic, crumpled pages of romance novels, green peppers, red onion and jalapeños. The Consigliere ($12) is a hearty helping of meat lasagna sure to quench a rumbling appetite, and the caprese salad ($7 for small, $11 for regular) is an affable mountain of homemade mozzarella, tomatoes, and a chiffonnade of basil drizzled in a balsamic reduction. The welcoming eatery also often features live music to placate ears that are jealous of the stomach’s bliss.
The pizza pros at Tortugas Cafe 280 construct a menu of pies made with fresh ingredients and homemade dough and sauce. Lunchtime noshers tuck into Chicago-style slices ($6.05 each), thickly layered with Tortugas' house-blended cheese, handcrafted sauce, and toppings such as sausage and pepperoni or spinach and mushroom, making it doubly effective for anchoring helium-balloon bouquets or stabilizing tables with uneven legs. During dinner, guests enjoy the gustatory opulence of whole pies ($7.75–$27.75). A quartet of meats top off the Carne Special pizza ($19.20 for medium thin-crust), and the mexicana ($19.20 for medium thin-crust pizza) builds cross-cultural bridges with its spicy blend of homemade salsa, ground beef, and endless supply of suspension cables.
Boasting a culinary background flavored with classic American and Cajun cuisines, La Dolce Vita owner and chef Benard Tamburello melds Italian and Sicilian influences to craft a spread seasoned with fresh herbs. With select ingredients culled straight from Italy, La Dolce Vita's meal components fuse to form a flavorful union as they trade tales of riding tiny ponies through the fields of San Marzano, Parma, and Tuscany. For dinner, pacify grumbling bellies with heaping helpings of baked eggplant parmigana ($14), or bowl forkfuls of tenderloin-fillet meatballs down alleys of house-made linguini into metaphorical hunger pins ($18). All entrees can be split amongst the group ($10 charge), and a children's menu sates ankle-biting appetites with pintsize, kid-friendly plates ($5–$6). Midday munchers can indulge in lunch selections such as paninis grilled to piping perfection with tuscan chicken, tilapia, and italian sausage ($7.95 each), or brandish spherical scalpels when extracting a slice of a spinach-and-prosciutto pizza ($7.95).