Vienna Pizzaria, previously known as The Pizza Guys, extinguishes hunger with customizable pies that headline a full menu of fresh, casual Italian and American fare. Dough molders draw from an arsenal of 38 classic and exotic toppings⎯including everything from clams and boiled eggs to corn and hearts of palm⎯to festoon 16-inch large pizzas. Guests may also take the old-fashioned route with tried-and-true embellishments such as pepperoni and mushrooms, creating a meal as traditional as an edible Norman Rockwell painting. Additionally, house salads squash vegetable cravings with a flurry of ingredients, including kidney beans, cucumbers, and black olives.
Papa Murphy's Take 'n' Bake Pizza was born out of the owner's frustration with bad pizza from chains, which often tasted as if every ingredient was canned or frozen. Deciding to change the industry, Papa Murphy's tosses every ingredient, all of which are never frozen, onto the crust in front of the customer's eyes and sends them home to bake in a home oven. This dedication to fresh flavor earned Papa Murphy's the top spot on Zagat's National Chain survey.
Visitors can create their own take on the pizza pie or chomp into one of his signature pizzas, which range from meat-filled stuffed crust to calorie-conscious lite varieties covered in vegetables. His appetizers and desserts follow the same pattern. Customers order raw cookie dough or cheesy bread ripe for the baking, resulting in every course being fresh from the oven.
Broccoli, zucchini, clams, and linguica sausage. They’re not the kinds of pizza toppings you find at every Italian restaurant, but at Luigi’s, chefs give each bite of hand-tossed pizza the potential to truly evoke the flavors of Italy. While seated on padded maroon chairs, guests can dig into the eatery’s other specialties such as seafood risotto and eggplant parmigiana, or pasta dishes that include linguini with clams and house-made gnocchi. Guests sipping on glasses of Californian or Italian wine can admire framed artwork of old-country landscapes or glance outside one of the restaurant's many windows in hopes that a vineyard has suddenly sprouted up across the street.
Pizzas typically come in smalls, mediums, and larges. The culinary team at Five Star Pizza thought this was a pretty limiting roster, so they decided to pad the traditional lineup at both ends with 7-inch minis and 18-inch giants. These wide-ranging crusts serve as the doughy foundations for a tensome of specialty pizzas that includes a vegetarian pie, a garlic-chicken pie, and the Maui Chicken Luau pie, which hoists pineapple, barbecue sauce, and bacon. Guests can also ornament each pie as they see fit, choosing from more than 20 toppings such as artichoke hearts and louisiana hot sausage. Chefs round out Five Star Pizza’s menu with fried zucchini, double cheeseburgers, and oven-baked hot pastrami sandwiches.
For more than 51 years, Round Table Pizza's chefs have been rolling out fresh, made-from-scratch dough, sprinkling it with a signature three-cheese blend, and baking the delectable disks to a golden brown. Sink famished fangs into the King Arthur Supreme to get a taste of pepperoni, italian sausage, dry salami, linguica, and various veggies ($16.99–$18.49 for a medium; prices vary by location), and then wait patiently as your dining companions take turns trying to free you from its cheesy embrace. Or curb herbaceous cravings with Guinevere's Garden Delight, a sliceable field of green peppers and roma tomatoes punctuated by fragrant blossoms of mushroom, green pepper, yellow onions, and black olives ($16.99–$18.49 for a medium).
Patxi's Chicago Pizza is a Best Pizza of the Bay Area establishment that caters to indulgent pizza partiers and intimate diners alike. Printed on resilient pizza dough, Patxi's menu features a build-your-own arsenal of toppings, such as feta cheese, green bell peppers, Italian sausage, kalamata olives, sundried tomatoes, salami, zucchini, soy cheese, and much more, available atop Chicago–style crusts ($14.45 for a 10" before toppings) and thin crusts ($9.95 for a 10" before toppings).