Pizza in South Dakota

Select Local Merchants

In 1958, two brothers from Texas opened the first Pizza Inn, where they began assembling their signature pizzas out of cracker-thin crusts, tangy sauce, and generous piles of cheese. By 1994, the small, family-run restaurant grew into a sought-after franchise that was named No. 1 Pizza Chain in the United States by Restaurants & Institutions Magazine, as described on Pizza Inn’s About Us page. With the help of the world’s largest rolling pin, Pizza Inn’s doughy empire has stretched across more than 310 national and international locations. Although they still rely on time-honored pizza-making traditions that have lasted more than 50 years, the franchise’s chefs still make bold strides in new recipes, as evident in their bacon-cheeseburger pizza with beef, lean bacon, mustard, and pickles.

2208 E 10th St
Sioux Falls,
SD
US

Adrie Groeneweg was 19 when he decided he was tired of leaving his hometown of Hull, Iowa, every time he wanted pizza. Armed with six pizza recipes from his mother, Groeneweg opened the first Pizza Ranch in 1981, delighting travel-weary pie lovers with dough and sauce made fresh every day. At more than 170 locations in 11 states, a bevy of signature pizzas forms the backbone of the sprawling menu, with options such as the bacon- and beef-covered Bronco, as well as the Tuscan Roma's delicate assemblage of spinach, tomatoes, and alfredo sauce. A wide variety of such specialty pies lines the buffet table, but diners who don't see their favorite combo can make a special request to the pizza chefs?who will not only bake it and add it to the buffet but also hand deliver the first slice to the table. Alongside the disks of mozzarella and pepperoni are trays of the Ranch's other specialty, crispy broasted chicken that's seasoned with a house blend of spices and then broasted so that its crunchy coating conceals ultramoist meat and the occasional winning lottery ticket.

23267 451st Ave
Madison,
SD
US

Adrie Groeneweg was 19 when he decided he was tired of leaving his hometown of Hull, Iowa, every time he wanted pizza. Armed with six pizza recipes from his mother, Groeneweg opened the first Pizza Ranch in 1981, delighting travel-weary pie lovers with dough and sauce made fresh every day. At more than 170 locations in 11 states, a bevy of signature pizzas form the backbone of the sprawling menu, with such options as the bacon- and beef-covered Bronco and the Tuscan Roma's delicate assemblage of spinach, tomatoes, and alfredo sauce. A wide variety of such specialty pies lines the buffet table, but diners who don't see their favorite combo can make a special request to the pizza chefs?who will not only bake it and add it to the buffet but also hand deliver the first slice to the table. Alongside the disks of mozzarella and pepperoni are trays of the Ranch's other specialty, crispy broasted chicken that's seasoned with a house blend of spices and then broasted so that its crunchy coating conceals ultramoist meat and the occasional winning lottery ticket.

321 E Hustan Ave
Fort Pierre,
SD
US

An unwavering devotion to freshness permeates Tomacelli's kitchen, where pizza chefs adorn their daily made dough with house-made sauce, all-natural cheese, and more than 50 market-fresh toppings. Millions of possible build-your-own combinations complement 23 creations brainstormed by a husband-and-wife team, from a ham-and-pineapple-studded hawaiian pie to the seafood supreme's maritime medley of fresh ingredients. Not content to recline on the edible laurels of their circular masterworks, the Tomacelli's kitchen team rounds out the menu with piping-hot pasta dishes and fresh salads.

2909 E 10th St
Sioux Falls,
SD
US

An unwavering devotion to freshness permeates Tomacelli's kitchen, where pizza chefs adorn their daily made dough with house-made sauce, all-natural cheese, and more than 50 market-fresh toppings. Millions of possible build-your-own combinations complement 23 creations brainstormed by a husband-and-wife team, from a ham-and-pineapple-studded hawaiian pie to the seafood supreme's maritime medley of fresh ingredients. Not content to recline on the edible laurels of their circular masterworks, the Tomacelli's kitchen team rounds out the menu with piping-hot pasta dishes and fresh salads.

2309 W 12th St
Sioux Falls,
SD
US

Founded in New York by Naples–born Michele Scotto, Villa Pizza’s freshly made Old-World recipes catapulted the eatery to international franchise status. Pizza ovens anchor the eatery's kitchens across the globe, baking Neapolitan, Sicilian, and stuffed pizzas crowned with plain cheese or custom collections of toppings. Pastas, strombolis, and salads flank all-star pies, creating a smorgasbord of Italian classics as compelling as a Godfather remake with an all-cat cast. Diners can eat in or order their feasts to go, and with advance notice, staffers happily cater special events.

4001 West 41st Street
Sioux Falls,
SD
US