Pizza chefs conjure fresh dough on a daily basis at Uncle Vito’s, a traditional pizzeria specializing in New York–style pies peppered with market-fresh ingredients. Layers of gooey mozzarella blanket fragrant pools of homemade tomato sauce and toppings such as eggplant, bacon, and broccoli on each thin-crust pizza. The thinness of nine specialty Neapolitan-style pies offsets the thickness of Sicilian-style pizzas, which boast inch-deep crusts ideal for toughening up teeth made of gummy candy. Culinary crewmembers accessorize oven-baked calzones and stromboli with sides of marinara, and they festoon baked ziti and manicotti dinners with a one-two punch of ricotta and mozzarella.
Originally one pizzeria in Du Bois, Pennsylvania, Buck's Pizza has ridden a wave of its satisfied customers’ praise to its current status as a country-spanning network of franchises. At every location, chefs mix fresh dough to create pizza crusts that will be topped with sauce made from California tomatoes and 100%-pure mozzarella that’s melted to a gooey, delicious golden brown. Along with 16 specialty pizzas and 11 flavors of chicken wings, oven-baked hoagies, salads, and strombolis are available for patrons to enjoy via dine-in, carryout, delivery, or while sprinting in circles around the parking lot.
The murals painted on the walls of Mama Mia's of Stone Mountain Village almost transport guests to Italy: al fresco dining on cobblestone streets by the sea, gondolas passing through a canal, and a balloon vendor catching the eye of a child. The dishes that come out of the kitchen also send diners to another land, where italian sausage, ground beef, and pepperoni nestle inside lasagna and gooey mozzarella clings to chicken parmesan. Chefs also craft New York–style pizza, topping the pies with housemade sauce and ingredients such as artichoke hearts, salami, and enough cheese to fill Andre the Giant’s bathtub. The team has been cultivating a reputation for fine Italian fare since 1978.
Pie slingers at Romeo’s New York Pizza twirl their ‘za from scratch, piling dough made in-house with red sauce and toppings such as garlic, ground beef, meatballs, and sundried tomatoes. The cozy neighborhood joint has purveyed New York–style pizza since 1945, when delivery boys first started using hovercrafts. Its unfussy menu includes hearty appetizers such as cheese bread or fried ravioli, alongside healthy salads in vegetarian or meaty iterations. Those who opt not to build their own pies can go in for one of three chef-crafted incarnations—margherita, spinach and mushroom, or vegetarian, sold by the slice or in 12-inch or 16-inch rounds.
Gordo's New York Style Pizza's menu simmers with casual Italian fare, including signature crispy-crusted pizzas culled from more than 60 years of family recipes. Each artfully fired sicilian pie crowns golden orbs of dough with savory mozzarella cheese, and the steak-chimichurri pizza dons grilled rib-eye steak and house-made chimichurri sauce. A dynamic duo of double crusts wrangle up to five toppings in each stuffed pizza, preventing riffraff ingredients such as anchovies, eggplant, feta cheese, and meatballs from disobeying their culinary curfews. Cucumbers, banana peppers, and black olives provide the greek salad with a solid foundation to cradle house vinaigrette or important legal documents, and stacks of caprese salad offer a light, summery bite of mozzarella cheese, basil, and tomatoes. The bruschetta appetizer totes olive oil and fresh tomatoes atop house-made bread, whereas garlic knots twist fresh-baked rolls into doughy contortions.