Sacco’s Bowl Haven was one of many candlepin bowling alleys the Sacco family opened in the first half of the twentieth century. Not much has changed since that day in 1939 when the alley first opened its doors: the lanes are still smooth and polished, and the pins are still neatly poised in clusters of ten. The only difference today is the presence of Flatbread Somerville, who took over the alley to ensure that the only rumbling in Sacco’s comes from pins, not stomachs. Their flatbread pizzas are made from 100% organically grown dough and then baked to a crisp in wood-fired ovens. Between frames, bowlers can feast on pies topped with smoked free-range pork shoulder, fresh organic rosemary, and organic tomato sauce made in a wood-fired cauldron, all the while toasting local draft beers to high-scores, good times, and shared shoe sizes.
The dough wizards at Papa John's hand toss circular masterpieces with original and thin crusts made from high-protein flour to support warm bouquets of toppings. Hand-cut produce crowns all of Papa John's pizzas, mingling with the sun-soaked sweetness of sauce made from fresh, California-grown tomatoes. By adhering to its brand promise of "better ingredients, better pizza," Papa John's grew from a back-tavern pizzeria into more than 3,500 restaurants within three decades' time, or the amount of time it takes to grow a single pizzeria from a small seed.
Big Daddy's serves up an expansive menu of American and Italian favorites, including pizzas, subs, chicken wings, and pastas, available for pickup or delivery. Specialty pizzas combine exotic or unexpected toppings, such as the scallion-and-peppercorn-steak pizza with parmesan sauce and the pesto-and-pine-nut pizza with caramelized onions and plum tomatoes. The cooks also assemble hearty subs that give a nod to Boston culture, such at the Fenway, a chicken-ranch BLT with housemade chipotle sauce on white or wheat bread, all of which work together to force mouths to open wide enough to catch a foul ball in.
Emma's Pizza gives you full artistic license over your thin-crust meal—you can customize your pizza with three sauces and more than 30 toppings, including red bliss potatoes, thyme-roasted mushrooms, and dried cranberries. The restaurant's proximity to the Kendall Square Cinema allows for especially cheesy dates.
Founded by longtime friends Jonathan Schwarz and Christopher Robbins, Stone Hearth Pizza builds its gourmet pies from organic, local, and sustainably produced ingredients. The casual pizzeria has expanded to six locations since opening in 2005?a pace of growth made possible by the popularity of chef and general manager Michael Ehlenfeldt?s Neapolitan-style thin-crust pizzas. New England craft beers complement the pizzas and pastas with a pleasantly bitter taste that reflects their conflicted attitude toward out-of-towners.
The best part of getting two amazing pizzas for only 15 bucks is being able to stock up on versatile circular shapes. Pizza—a round bread disc covered with tomato sauce, melted cheese, and edible toppings—is typically reserved for consumption, but with today's deep discount, you can grab an extra pie to use for all your circle needs, including: