Pizza in Saint Louis

Pizza for Dine-In or Carry-Out at Pizzeria Tivoli (Up to 45% Off). Three Options Available.

Pizzeria Tivoli

Portage Des Sioux

Specialty pizzas made in a custom wood-burning oven, topped with ingredients such as pesto sauce, fresh mozzarella, and jumbo shrimp

$20 $11

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$15 for $30 Worth of Pizza — State of Louisiana Management & Finance Office

Dojo Pizza

Bevo

Extra-large two-topping pizza with an order of bread-stick bites and an eight-piece order of wings.

$30 $15

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$14 for $24 Worth of Pizza, Salads, and Sides at Papa Murphy's

Papa Murphy's

Papa Murphy's St. Louis City

Take ‘N’ Bake pizzas with fresh dough topped with ingredients in customized or pre-selected combos

$24 $14

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Casual Italian Cuisine at Cecil Whittaker's Pizza (50% Off). Two Options Available.

Cecil Whittaker's Pizza

Multiple Locations

Pasta, sandwiches, and famous thin-crust pizzas, including Cecil's Deluxe, Cecil's Veggie, and Cecil's Meat Lover.

$20 $10

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Pizzeria Cuisine at West Port Pizza Co. (Up to 43% Off). Two Options Available.

West Port Pizza Co.

Saint Louis

Eatery dishes out pizzas in styles such as New York, Chicago, and St. Louis, as well as sandwiches, salads, wings, and toasted ravioli

$30 $17

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$18 for Gourmet Pizza Meal with Appetizers and Drinks at Pizza World (Up to $36.57 Total Value)

Pizza World

Saint Louis

Guests customize pizzas with choice of crust, variety of cheeses, and unique toppings such as classic pepperoni or sweet oranges

$36.57 $18

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The doughsmiths at Cecil Whittaker’s Pizzeria craft thin-crust pizzas bubbling with an untouched surface of cheese or loaded with toppings such as jalapeño peppers, bacon, and shrimp. It’s their specialty and what they’re known for—“This is the place to go if you like St. Louis-style, thin-crust pizza (though they do offer a thick crust pizza, too) or just want to kick back and have a beer,” raves Metromix.

But the menu isn’t limited to pizzas. Each day, the kitchen roasts and slices tender beef for roast beef sandwiches dipped in savory au jus. The au jus is prepared in house, as is the meat sauce that graces Cecil Whittaker's pasta, chicken parmesan, and meatball sandwiches. There’s also a hearty selection of smokehouse dishes such as ribs, pulled pork, and brisket served with homestyle sides of green beans and coleslaw. A weekday lunch buffet from 11 a.m. to 2 p.m. gives diners a chance to sample different entrees and sides–along with a salad and pizza bar–and creative additions the chefs cook up like sloppy joe's one day or bacon cheeseburgers the next.

12529 Olive Blvd
Saint Louis,
MO
US

Once a groundbreaking idea, gyro meat on pizzas has become a familiar trend. But not at Pizzeria Tivoli?here, the gyro pizza is more than a gimmick. As the Riverfront Times attests, this pie "actually attempts to recreate the experience of eating a gyro." How? By cooking the meat with the pizza, and adding the rest of the toppings (lettuce, tomato, onion, tzatziki sauce) after the fact. That way, the pie's mix of hot and cold ingredients emulates the sensation of feasting on a gyro sandwich more accurately than any virtual reality helmet yet invented.

It's these thoughtful touches that have endeared locals to Pizzeria Tivoli, a cozy spot where they can sit in chatting range of chef Sam Racanelli. As Sam monitors the custom-built wood-burning oven, he's as likely to toss a friendly comment to visitors as he is to toss discs of fresh mozzarella onto a pie. The cheese goes onto several of Sam's 20 pizzas, including the Castel Madama, where it mingles with olives, prosciutto, arugula, and shaved parmigiano.

5861 S Kingshighway Blvd.
Saint Louis,
MO
US

Domino’s has been decorating dough canvases with flavorful sauces, an assortment of cheeses, and high-quality toppings that range from classic to unconventional since 1960. Domino’s dough is tossed daily and stretched by human hands, not by clumsy catapults and model airplanes flying in opposite directions. Treat friends to a tasteful feast by checking the online menu and crafting a custom masterpizza with Domino's wide range of ingredients. Famished diners too starved to choose their own toppings can select from Domino’s American Legends, featuring signature flavors from throughout the land. Pizzas such as the Pacific Veggie, Honolulu Hawaiian, or Wisconsin 6 Cheese impart all the delicious diversity of a road trip without the hassle of decoding an atlas. Nonpizza fare includes pastas, sandwiches, and breadsticks.

3239 Lemay Ferry Road
St. Louis,
MO
US

To replicate the thin-crust pies found in New York's Italian-American neighborhoods, Giovanni's chefs make everything from scratch and bake their five-borough recreations atop a toasted hearthstone. They load their slices with layers of fresh mozzarella and an eclectic mix of toppings. Tables, draped in classic red-and-white checkered cloths, buckle under the weight of the pies, including the Coney Island piled with freshwater clams, garlic, and spices.

In addition to baking circular eats, the cooks marinate Sicilian-style chicken in extra-virgin olive oil and herbs before fire-roasting it on the rotisserie. Forks excavate the lasagna's layers, burrowing through strata of imported pasta, mozzarella, ricotta, and housemade tomato sauce, to unearth hearty pieces of meat or veggies.

3206 Laclede Station Rd
Saint Louis,
MO
US

The kitchen at A'mis Italian Restaurant has garnered compliments from area natives and transplants alike. It is perhaps best known for its trio of regional pizzas, which range from New York–style pies to Chicago–style pizzas baked in a deep pie dish to its St. Louis pizzas, which sport a thin-crust base sprinkled with a blend of provel cheese and mozzarella. Baked up in a traditional brick oven, all pizza dough is prepared fresh daily. Entrees also include steak and pasta dishes, as well as lighter dinner options, such as grilled chicken or poached cod, which offer diners fewer calories and grant increased aptitude for speaking in fishtongue.

9824 Manchester Rd.
Saint Louis,
MO
US

More than 40 years after opening his first restaurant, Sicilian chef Franco Bongiovanni embarked on his third culinary venture: Il Posto Pizzeria, which translates as “the place for pizza.” And pizza they have. Sauces made in-house slather homemade dough, which chefs then top with such fixings as bacon, anchovies, onions, and Italian salami. Specialty pies include Lina’s veggie special—named for Franco’s beloved wife—and chicken-alfredo pizza. The menu rounds out meals with a quartet of salads and sides such as garlic bulbs’ high-strung cousin, the garlic knot.

1131 Washington Ave
Saint Louis,
MO
US