Joseph and Efren Boglio grew up in a Northern Italian town near Torino, raised by a mother locally renowned for her cooking abilities. Although the brothers loved the double-crusted, ricotta-stuffed pizza that she made every Easter, it wasn't until they moved across the ocean to Chicago that they realized just how special it was. Unable to find an equivalent after eating their way through local pizzerias and hunting pizzas in the wild, they opened Giordano's in 1974 with the goal of recreating the savory pie from their childhood. They've adapted their style over the years, but the concept has stayed the same: thick layers of mozzarella submerged in rich tomato sauce and served in a shallow bowl of golden dough. Diners can add ingredients such as spinach, sausage, or shrimp. Even though the Giordano’s deep-dish empire has expanded to Florida, its menu retains its old-country stamp with cuisine such as juicy italian beef and housemade meatballs.
CiCi’s Pizza combines the variety of a buffet with the thrill of bottomless pizza. Each pie is crafted with dough made from scratch daily and then slathered with homemade marinara and showered with toppings ranging from traditional pepperoni and Italian-style sausage to creative combinations including buffalo chicken and mac 'n' cheese. The buffet is stocked with a plethora of fresh pastas, as well as signature salads with the option to put tossing talents to the test at the salad bar. After they've feasted on savory options, diners can revisit the buffet for dessert including freshly baked brownies, slices of apple pizza, and cinnamon rolls drizzled with icing—or they can eat dessert first, thereby tearing an irreparable hole in the space-time continuum.
Domino's recently reformulated its pizza recipe, which puts the buyer in command of a plentitude of pie-personalizing possibilities. Take those new flavors for a test drive with two large one-topping pizzas, selecting from an array of tasty cheese crowns that stretch into infinity like a taffy pull in a black hole.
Pizza Fusion delivers pies in hybrid vehicles, uses eco-friendly cleaning products, gives discounts for recycled pizza boxes, donates to environmental causes, and uses utensils made from potatoes. Its planned moon base will have a limited delivery range but will be 100% carbon neutral.
Voted best pizza in town by the Orlando Sentinel for seven years in a row, Pizzeria Valdiano unleashes a welcome avalanche of dough, cheese, tomato paste, and freestyle-snowboarding cherry peppers upon the burgundy-boothed slopes of the restaurant’s interior. The pie-centric menu democratically offers a motorcade of non-pie starters such as fried mozzarella ($4.95) and garlic-bread parmigiana ($3.75) to take down those who lack the drive to take a piece of the cheesy disc. Try an artichoke-hearty pizza Fiorentina ($9.50 for 10", $16.95 for 16"), a peppery pizza piccante ($9.50/$16.95), or a pizza stella ($10.95/$17.95) with melted mozzarella, eggplant, and feta cheese.
Pie-Fection's menu offers tasty and custom flavor wheels, pastas, and salads with a build-your-own arsenal of toppings. Meddling food scientists can use Pie-Fection’s three-step build-your-own pizza, which lets you choose from an assembly line of three crusts, 11 sauces, and more than 30 ingredients, including six cheeses and seven truth serums ($7.49–$17.49, with three toppings). For green guzzlers, there are build-your-own salads ($6.49 regular, $7.99 large), and pasta artists can paint their own masterpiece from made-to-order pastas ($7.49 regular, $8.99 large). If feeling uninspired, opt for tried-and-true recipes such as the margherita with fresh mozzarella, basil, sliced tomatoes, and pepperoni ($7.49–$17.49), or appetizers such as mozzarella sticks ($4.99) and garlic knots ($2.49 for four, $3.99 for eight).