The murals painted on the walls of Mama Mia's of Stone Mountain Village almost transport guests to Italy: al fresco dining on cobblestone streets by the sea, gondolas passing through a canal, and a balloon vendor catching the eye of a child. The dishes that come out of the kitchen also send diners to another land, where italian sausage, ground beef, and pepperoni nestle inside lasagna and gooey mozzarella clings to chicken parmesan. Chefs also craft New York–style pizza, topping the pies with housemade sauce and ingredients such as artichoke hearts, salami, and enough cheese to fill Andre the Giant’s bathtub. The team has been cultivating a reputation for fine Italian fare since 1978.
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.
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.
The best part of getting amazing pizza for 60% off is being able to stock up on versatile circular shapes. Pizza—a round bread disc covered with tomato sauce, melted cheese, and edible toppings—is typically reserved for consumption, but with today's deep discount, feel free to grab enough pizzas to use for all your circle needs, including:
Because pizza has no natural predator in the American ecosystem, the ones on Savage Pizza’s menu have been free to cross-breed with indigenous cuisines—leading to Savage Pizza's signature Cajun pizza (roasted chicken, shrimp, andouille sausage, red onions, green peppers, and three cheeses in a spicy red-pepper sauce, $17.25/12" medium) and Greek pizza (feta, artichoke hearts, Greek olives, red onion, fresh spinach, and two cheeses in a garlic tomato sauce, $14/12" medium). If the Mexican, Mai Pai, Bolognese, or Deluxe pies don't tickle your fancy until it presses charges for harassment, you can always build your own pizza ($10.25 for 12" with toppings from $1–$1.50 each) with the maniacal flair of one of the supervillains that adorn the pizzeria's comic book–lined walls.
Pizza Patron has a wide selection of menu items such as Specialty pizzas that take on Spanish names, including La Mexicana, packed with chorizo, ground beef, bell peppers, and jalapeños, and the Spinach Clásico, which gets layered with alfredo sauce, baby spinach, and cheese. Crispy pies pair with sauce-drenched wings and churros for dessert.