Since 1966, Italo's Pizza has presented diners with authentic Italian cuisine crafted from timeworn family recipes. Crust craftsmen knead and flatten fresh lumps of dough to remove pesky air bubbles and ensure slices don't levitate over dinner plates. Next, cooks swathe the pie foundation with sauce that contains a spice blend made especially for the restaurant, before festooning cheesy canvases with the customer's choice of topping. Italo's offers diners more than 15 pizza ornaments, including pizzeria fixtures such as pepperoni and mushrooms, as well as unique options including tuna and jalapeño peppers. Italo's meticulous pie prodigies also allow patrons to decide how their pizza should be cut, be it in slices, squares, or letterboxed director's versions.
Expert pie tossing and thoughtful handling of the freshest ingredients available has catapulted Romeo’s Pizza onto the Akron-Canton Hot List's 2010 roundup of best pizzas and into the upper echelons of dough-centric fare. The menu’s resident pizzas range in size from 9-inch bundles of joy ($7.99+) to full-sheet behemoths ($24.99+), and can be custom-constructed with any combination of six sauces and more than 20 toppings. Patrons preferring demolition without construction can choose one of Romeo’s specialty pies, including Dante’s Peak, a mouth-wowing mountain of sausage, banana peppers, onions, tomatoes, and pepperoni (12", $15.99) that fearlessly scales the flavorful heights without recourse to Sherpa guides. The 8-inch subs, including the burly buffalo chicken ($5.99), rest alongside wings dressed in a bevy of saucy patinas ($8.99/lb.) and crust-enshrined strombolis and calzones ($7.99) to complete the holistic satiation of previously unfulfilled taste buds.
Since the chefs at Guys Pizza Co. use ingredients from local vendors in all dishes, the menu offerings vary slightly between each location. Nonetheless, every location serves the restaurant’s signature pizzas, jo-jos, and guyzones—larger-than-average calzones stuffed with mozzarella and three toppings. Each menu features more than a dozen specialty pizzas such as the Texas BBQ with grilled chicken, bacon, and barbecue sauce, and the Loaded Baked Potato, an unusual blend of garlic mashed potatoes, crisp bacon, and cheddar cheese. You can also build your own pizza from traditional or thin crust, four sauces—classic or zesty red, garlic white, and pesto—and more than 21 toppings including meatballs, gyro meat, and roasted red peppers. Chefs will prepare any 12- or 14-inch pizza as “take and bake,” an uncooked pie that can bake at the customer’s convenience in a household oven or backyard volcano.
At Demico's Pizzeria, chefs assemble fresh ingredients into an extensive menu of classic Italian dishes. Gourmet toppings such as roasted barbeque chicken, ricotta cheese, or fresh Roma tomatoes speckle thin and New-York-style pizza crusts, and thickly sliced Italian breads enfold meats and vegetables in panini. Bright red walls beam down onto the dining room’s checkered floors and tabletops, and delivery services bring freshly made feasts directly to a customer's home, business, or spot in the tilt-a-whirl line.