Purveying pizzas and subs is a family affair for the friendly staffers at Flyers, who have been offering patrons saucy circulars and savory sandwiches since 1976. Like the devastating barrage of cake and ice cream that the Air Force drops on other countries during their birthday, The Bomber signature pizza bombards unsuspecting tasters with palatable flavors, particularly its combination of provolone cheese, mushroom, green peppers, and a gathering of meats ($7.99 for stromboli, $13.99 for 11"; $17.49 for 13"; $19.99 for 15"). Peruse pizza and sandwich options here.
Gracie's Pizza serves up slices of crackery-crusted pizzas and plates of savory sandwiches in a friendly neighborhood setting. Pies with 10-inch ($10) and 14-inch ($14) diameters start with a foundation of homemade dough and freshly made sauce, blanketed under a chewy comforter of cheese and delectable toppings such as pepperoni, spicy sausage, and meatballs ($0.50 each for 10", $1 each for 14"). Indecisive herbivores can opt to construct an all-veggie pizza ($12–$16), a gamut-running blend of eight non-meats including mushrooms, jalapeños, and red peppers, ideal for playing edible chess on the checkered tablecloths.
Papa Murphy’s, the highest-ranking pizza chain in the 2010 Zagat Fast-Food Survey, serves up a tasty menu of handmade Take 'n’ Bake pizzas made from dough, cheese, meat, and veggies that are freshly prepared every day. After customers choose their pie, Papa Murphy's slice-slingers build the pizza in-store and package it for customers to bake at home in the oven, in a pottery kiln, or over a pile of burning cookbooks. Customers can select one of Papa Murphy's signature pizzas or customize their 'za ($9.99 for a large with one topping) to a more specific taste, choosing from four sauces, three crusts, and more than 20 toppings.
The Taranto family had a secret?one that had been passed down though the generations. This secret was cheesy, and loaded with fresh toppings. Only friends and neighbors knew this secret, until 1992, when it was revealed to the world. That year, Dan Taranto opened the first Taranto's Pizza as a vehicle to share the secret family recipe. Now well over two decades later, the dough is still fresh, the sauce still made onsite, and the recipe fully intact. Clients can opt for a custom build-your-own pizza on regular or gluten-free dough, or round out a family meal with pastas and calzone. When not raising pizza dough, the Taranto family helps raise the other kind of dough for charitable organizations.
Each day the kitchen staff at Village Pizzeria creates the dough for its pizzas, calzones, and strombolis from scratch. But that's not the only ingredient that's crafted in house. The cooks also make the sausage that tops the Monster Meat pizza; the meatballs that line the meatball sub; and the lasagna, manicotti, and macaroni that quietly bicker amongst themselves over who gets the best sauce. Even the ingredients the chefs don't make in house come from premium food purveyors, such as Grande Fine Italian Cheeses.