Domino's recently reformulated its pizza recipe, which puts the buyer in command of a plentitude of pie-personalizing possibilities. Test the sturdiness of a hand-tossed thin crust with mounds of hearty marinara, ham, chicken, green peppers, black olives, and spinach, or fill a deep-dish foundation with alfredo sauce, bacon, onions, jalapeños, fresh mushrooms, and banana peppers. While delicious design options stretch into infinity like a taffy pull in a black hole, the eatery's specialty pizzas make choosing more manageable. Peruse pies like the MeatZZa Feast, which is piled high with pepperoni, ham, italian sausage, beef, and extra mozzarella, and the Pacific Veggie, a flashy West Coast–concoction of roasted red peppers, spinach, onions, mushrooms, tomatoes, black olives, feta, mozzarella, and provolone.
Cooks at Michelangelo's Pizza sprinkle fresh garlic, italian sausage, and green peppers to form custom orders and the specialty pies that make up their daily pizza buffet. Guests can transform their round pie into a square meal with fresh garden salads or sizzling chicken wings coated in teriyaki, barbecue, or buffalo sauces. The imposing lunch and dinner buffets houses pre-sliced pizzas, hearty pastas, and salads to complement sauce-drenched feasting. Dessert options range from peanut-butter, chocolate-chip, and cherry-pie pizzas to cannolis.
At Johnny's Pizza's, cooks roll gleaming pizza wheels over New York–style thin-crust, deep-dish, and gourmet pies peppered with fresh ingredients. Meanwhile, the delivery crew stands at attention to speedily transport online orders of pizza, pasta, and subs to homes, hotels, and maximum-security pillow forts. Although delivery is free, diners can also make meals of chicken wings and toasty calzones in the dining area.
Papa Murphy’s serves up a tasty menu of handmade "take ‘n’ bake" pizzas created using dough, cheeses, meats, and veggies that are freshly prepared every day. After customers choose their pie, Papa Murphy's personable pizza fashioners will build the pizza in-store and then 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 pie to a more specific taste, culling from the four sauces, three crusts, and more than 20 toppings available. Watch as Papa Murphy’s pizza professionals corral the ingredients of a signature pizza such as The Cowboy ($14.99 for the 16” family size), complete with pepperoni, Italian sausage, mushrooms, and black olives, or request a Chicago-style stuffed pizza ($16.99 for the family size), packed with onions, mozzarella, four kinds of meat, and one of the most efficient public-transit systems in America. Thin-crust fans can opt for an Herb Chicken Mediterranean deLITE ($11.99 for a large), smothered with feta cheese, olive oil, and spinach, and veggievores can avail themselves of Papa Murphy’s gourmet vegetarian ($15.99 family size) option, which comes saturated with a creamy garlic sauce. Side your pizza with a chicken Caesar salad ($5.99), an order of cheesy bread ($3.99), or a two-liter soda ($2.09).
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.
Mamma Mia’s chefs rely on time-tested family recipes, not mass-produced ingredients, as they forge a host of familiar Italian staples, flooding the dining room with the aromas of tangy marinara sauce and sautéed chicken. Instead of taking culinary shortcuts, they seek out high-quality ingredients such as fresh buffalo-milk mozzarella and make their own manicotti pasta and meatballs in-house. They also offer gluten-free pasta. Thin-crust, New York–style pizzas—praised by ApexSpecials as the best in town—can arrive at tables with as many as 20 different toppings, including jalapeños, bacon, and imported Antarctic pineapples.