Stevi B’s pizza-crafting professionals toss together hand-made dough, original sauce, 100% real cheese, and fresh, hand-selected ingredients to construct traditional and anomalous pies within a festive buffet setting. Ogle the extensive menu before lining plates with handmade bread sticks and slices from specialty pies, such as the bacon-sprinkled loaded baked potato pizza ($5.99–$8.99 for carryout) or the macaroni and cheese pizza ($5.99–$8.99 for carryout), a culinary fusion of alfredo sauce and elbow noodles that invoke childhood memories of singing about Yankee Doodle Dandy's mistake of sticking a blue box in his hat and calling it an authentic pasta dinner. Along with serving round-crusted fare, these pizza wizards are game to create any other combination of toppings, delivering customized inventions directly to tables at no extra charge. The smorgasbord of spherical spreads also boasts a salad bar and a slew of desert pizzas that include a chocolate bavarian crème ($5.99–$7.99 for carryout). Buffet prices at the Woodhaven location are $6.29 for adults and $3.59 for kids 10 and younger (3 and under are free), not including drinks. Buffet prices at the Chesterfield Township location are $6.29 for adults and $3.89 for kids 10 and younger, not including drinks.
Bionde's has been serving up a fresh menu of scratch-made pizzas, submarine sandwiches, ribs, and more to local pizzavores on the go since 1974. Bionde's pie, topped with a top-secret sauce, is enough to lure that debonair Dante scholar to your monthly book-club meeting. Choose to top Bionde's famous 18" pie, available in either deep-dish or hand-tossed varieties, with up to seven of the 14+ available toppings ($13.99), or opt for one of the gourmet pre-designed pizza creations ($11.99+) to finally declare a topping treaty among tense fellow diners. A selection of satisfying starters such as nachos ($4.99) and wings ($7.99 for 10) will suffice for the small appetited, and any of the sub sandwiches ($5.99 for 8"), ribs (from $10.99 for half), or salads ($3.95+) will satisfy the pizza protestor among you.
Dolly, the daughter of Italian immigrant restaurateurs, opened the first Dolly's Pizza in the back room of a tavern in 1966. As she bustled about the kitchen, Dolly’s youngest son, Robert, watched and learned, socking away his knowledge until he was old enough to follow in her footsteps and, ultimately, take the successful small business to new heights. When he did eventually take the reigns, he expanded his mother’s original back room pizzeria into a franchise with an upward of 20 locations and counting.
Although the business has grown over the decades, its focus on quality, customizable pies remains steadfast. More than 15 classic ingredients, from Italian sausage to green pepper, top Dolly's build-your-own pizzas. Cooks construct these custom creations atop a hand-tossed crust, deep-dish square crust, or thin and crispy crust. To tailor the pies even further, they can add a distinctive pop to any of the three dough bases with complimentary seasonings such as Cajun, butter, sesame, or garlic. They also use those flavors to enrich Dolly's 10 signature pies, including the mayo-based BLT and the pineapple- and almond-topped deluxe hawaiian pizza. Cooks round out the menu with non-spherical classics, such as grinders, breadsticks, St. Louis-style pork ribs, and wings smothered in one of 12 sauces.
The cooks at Dan Good Pizza understand that everybody has their own favorite style of pizza, so they load their menu with seemingly limitless options. They start with a base of five crust varieties: thin and crispy flatbread, hand tossed traditional, round or square pan pizzas, Chicago-style deep dish, or gluten-free. They then decorate the dough canvas with sauces and any combination of their 34 toppings. Tried-and-true creations come in the form of specialty pies, including the Mediterranean, which is topped with spinach, red onion, marinated tomatoes and feta cheese. To complement their pizzas, they offer cheddar and bacon bread sticks with a garlic and herb cream cheese spread and jumbo bone in butter-parmesan and jamaican-jerk wings, which come by the piece for convenient sampling.
Although they’re lauded for their oven-baked grinders, the cooks at Bellacino's also whip up a bounty of Italian favorites including specialty pizzas and pastas. In the kitchen, they prepare Chicago steak grinders with thin-sliced ribeye, mushrooms, and a house garlic spread, and top cheeseburger pizzas with ground beef, mozzarella, and ketchup. These sizzling meals unfold in a lively dining room lined with televisions, helping diners stay plugged in even while they munch. After meals, patrons can grab frosty treats made at the on-site ice cream shop, avoiding the danger that it's already been licked by a penguin.
Melted mozzarella. Garlic butter. Parmesan and romano cheeses. All of these ingredients combine atop the original Louie Bread. For the meat lovers, bacon or pepperoni can also be thrown into the mix. And this is just the bread: Louie's Pizza also whips up wings, subs, salads, and, of course, pizzas. Whether you order a deep-dish, thin-crust, or hand-tossed pie, each one begins with fresh dough, Louie's signature sauce, and a custom blend of mozzarella cheese. From there, you can customize your toppings or opt for one of Louie's specialty pies, such as Lotsa Meatza or Hawaiian Luau.