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 family owned and operated Angilo?s location carries on Al's legacy by using those very same recipes with reasonable prices. 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 homemade 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.
Cici?s Pizza fills bellies with a sprawling buffet filled with more than 28 varieties of pizza, as well as pastas, salads, and dessert. Their eclectic offerings include Cheeseburger pizza with crumbled beef, crisp dill pickle slices, and mac ?n? cheese sauce; Hog Fest pizza with bacon, italian sausage, ham, and pepperoni; and Zesty Veggie pizza with seasoned parmesan-ranch sauce. Pizza pies rest on a made-from-scratch crust, which cooks lovingly adorn with a variety of sauces, including homemade marinara. After filling plates with all-you-can-eat portions, eaters can settle into an environment more family friendly than an animated movie that shows viewers how to clean a house. The eatery?s carry-out menu allows on-the-go diners to top their pizzas with pineapple, onions, jalape?os, and more.
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.
Ever since the Philly cheesesteak courted Memphis ribs and gave birth to the Phyllis cheese rib, intercity culinary marriages have been hotter than a mojito in 2006. Today's Groupon exemplifies this richly intermingled tradition with $20 worth of Chi-nnati's Pizza in Madeira for $10. Expose your palate to the cheesy depths of Chicago-style pizza without once violating Indiana's travel ban.
The menu at ZZ’s Pizza Company overflows with gourmet pizza, soups, pasta, and other hearty comestibles. Find peace for a grumbling, disgruntled stomach by picking through a wedge salad’s iceberg lettuce, sliced roma tomatoes, and crisp bacon topped with house parmesan dressing and gorgonzola cheese ($4.50 for a side, $6.50 for an entree). A dish of lasagna ($12) or a homemade meatball hoagie ($9) with onions, peppers, tomato sauce, and provolone will help ward off unruly appetites and down-on-their-luck comic-strip cats. Elsewhere on the menu, pizzas abound—choose your size and cover it with the perfect assortment of regular and gourmet toppings ($7–$12, plus toppings). Select one of ZZ’s recipes, such as an 8-inch four-cheese pizza ($9) crowned with smoked gouda, mozzarella, gruyere swiss, and romano cheeses. Or opt for the delicious seafood pizza, a deep-sea-caught specialty that features lobster, shrimp, and crab meat ($11.50 for an 8-inch edition).
Since 1954, dough-sculpting artisans at LaRosa’s have crafted a menu of delectable Italian specialties using heaps of fresh ingredients and a family recipe. An array of tasty pies awaits hungry visitors, from the double pepperoni ($5.99–$14.99) to the buffalo chicken, which entertains a devoted entourage of black olives, tomatoes, and jalapeños ($6.79–$19.99). Customers can also hire toppings for freelance work on pizzas of their own creation ($4.79–$12.99 plus toppings). Shy meats and veggies hide inside calzones, such as the Philly cheesesteak calzone, which provides a toasted cavern of shelter for sirloin, white cheddar, onions, and stray cheese ($5.99). In addition, LaRosa’s boasts a spectrum of hoagys, salads, and pasta and offers a sweet adieu to finished meals with a dessert of Italian crème cake ($4.89) or cinnamon-sugar dippers ($3.99).