Mac's Pizza Pub supplies mozzarella monomaniacs with scrumptious pizzas and booze enthusiasts with a pirate's treasure cove of cold beers. Voyage into spicy-hot lands by ordering the Mac-Attack pizza, a pie of hot ground beef, jalapeños, double pepperoni, and cheese ($13.79 for 12-inch). Or, create your own cheese circle by artistically arranging toppings of your choice in the shape of a dinosaur or crossing guard. Mac's pours frothy mugs of Bar Harbor's Blueberry Ale and locally brewed Mt. Carmel Nut Brown Ale from the tap, and the extensive beer list boasts a solid selection of bottled brewskies.
At Roc-A-Fellas Pizza, chefs make the day's batch of dough from scratch and blend crushed tomatoes, garlic, sour cream, and Romano cheese into a tangy sauce. They take the traditional New York approach to pizza, hand-tossing the dough, dressing the crust with sauce and toppings, baking it in a stone oven, and branding the final product with a map of the subway system. They also whip up Philly cheesesteak sandwiches and homemade cookies. All proceeds go to Self-Sustaining Enterprises, an organization that fights domestic and international poverty.
Back in the 1950s, the founder of Angilo’s Pizza, Al Jones, used the skills he cultivated while working in a bakery to create his very own recipe for pizza crust and hoagie buns. Today, whether in Ohio, Kentucky, or Indiana, each and every Angilo’s location carries on Al's legacy by using those very same recipes. The chefs sustaining that tradition hand toss the dough for their large- and medium-sized pizzas before layering them with a bevy of fresh cheese and toppings and Al’s secret sauce—for which CIA agents don't even have clearance. They use fresh-baked hoagie rolls to stuff turkey, ham, beef, and cheese on their special double-decker sandwiches, of which there are 15. Because each Angilo’s Pizza location is individually owned, proprietors might also add in a few of their own specialties to the menu, such as Cincinnati-style chili or buffalo-chicken sandwiches.
The time-tested pies on ZZ's Pizza Company's menu come decked out with freshly made dough and more than 25 topping options. Inaugurate the evening by autographing a house, caesar, or wedge salad with dressing before delving into the pizza options. Sourdough or whole-wheat-and-honey crusts form the doughy foundations of pizzas, and specialty-topping combos swim in savory homemade sauce. The greek pizza, like most wrestlers after they body slam a buffet table, is slathered in a blend of olive oil and garlic before tomatoes, capers, and kasseri cheese are scattered across the top. Conversely, the Cajun pizza is piled with piquant combinations of shrimp, italian sausage, and jalapeño peppers.
The chefs at Mt. Adams Pizza are more than happy to let you create your own pizza from their collection of more than 30 toppings—including buffalo chicken, gyro meat, vegan sausage, and roasted red peppers. But they’ve also engineered a selection of specialty pizzas, including the white Diablo Chicken pizza, which they load up with buffalo chicken, blue cheese, and jalapeño peppers. They can craft gluten-free pizzas smothered in vegan cheese, as well as vegetarian-friendly pizzas. Gyros, calzones, and Italian-inspired hoagies round out the menu. The chefs keep cooking until 3 a.m. on Friday and Saturday, when college students are most in need of a study break.
Hyde Park Pizzaria specializes in NY-style pies, baked to crispy, thin-crust perfection in brick ovens. Chefs produce fresh, homemade dough daily for their pizzas and top them with the freshest ingredients, including tomatoes so alive they frequently escape from the store and hurl themselves at unfortunate actors. Pizzas range from $6 for a small plain (9”) to $11 for a large plain (15”). You can also order up the brood-pleasing plain family size (14”x18”) for $14. All your favorite toppings, from pepperoni to jalapeno peppers, are available for extra. Specialty pies range from $8.50 for a small to $16.50 for a large, or $19.75 for family size. The Meat Supreme comes loaded with the fruit of the beasts: tons of pepperoni, sausage, ham, bacon, and extra cheese. You can order up a rival pizza with the Veggie Supreme, holding mushrooms, onions, green peppers, tomatoes, green olives, and extra cheese. The Meatball comes with homemade meatballs, and the Deluxe Seven features a most-wanted combo of pepperoni, sausage, mushrooms, onions, green peppers, bacon, and extra cheese. It is certifiably the most delicious number-based food, except possibly algebra flash cards dipped in marinara.