Serving fresh and speedy pies across America for more than 50 years, Little Caesars now sates impatient appetites and sauce-starved tongue buds worldwide. Large one-topping Hot-N-Ready pizzas are available to drop-in patrons posthaste, eliminating stress caused by spur-of-the-moment houseguests who insist on sleeping on doughy disks ($5.99; additional toppings $1.50 each), or plumb the savory strata of three-meat pizza ($8.99) or supreme pizza ($9.99) . Little Caesars' Italian cheese or pepperoni bread ($4.99) and Caesar wings with barbecue or buffalo sauce ($5.99) are available for stomachs that have developed crust issues ever since they caught pizza sharing a plate with pre-dressed salad.
No two pizzas are created alike, but most of them look about the same. Not so at Jet’s Pizza, a carry-out and delivery-only establishment created in 1978 by brothers Eugene and John Jett—their signature pie layers tomato or barbecue sauce and melted mozzarella cheese within the crispy, brown right angles of a deep-dish square crust. But the crust’s charms don’t end there; diners can “flavorize” it for free with seasonings such as shredded parmesan or the Turbo Crust, a blend of butter, garlic, and romano. These extras are what make Jet’s pizzas special; John Jett says “If you're eating one of our pizzas and you don't have a smile on your face, then something is wrong." In addition to pies, Jet’s serves four flavors of chicken wings, subs, and breadsticks at locations spread across 13 states and two extrasolar planets.
Inspired by firefighters, Captain 9's restaurant proudly displays the Maltese cross throughout the barn-shaped diner, which from the outside looks as though it could house a fire truck or two. Full firefighter suits hang from the dining room's brick walls as patrons seated at gingham-topped tables dine on 10 types of specialty pizzas, lasagna, Hershey's ice-cream shakes, and subs that range from philly cheesesteak to breaded cod. Open seven days a week, the kitchen fries wings and slices lasagna noodles into spaghetti until midnight on Fridays and Saturdays.
Bruno's dough-tossers create pies topped with fresh ingredients underneath a corrugated metal ceiling accented by shiny exposed ducts and suspended pizza-shaped decorations. Start with Bruno's signature Bruno dough, deep-fried doughy dollops tossed in garlic butter and sprinkled with parmesan, before taking on a large 14-inch cheese-covered creation. The pizza, made from the same recipe used at sister store Bruno's in Oxford, dresses to impress in a fine three-piece Italian suit of golden-crusted dough, savory sauce, and gooey cheese.
The kitcheneers at Fratelli's New York Style Pizzeria synthesize homemade sauces and freshly baked dough into adhesions of pizza and Italian fare. Peruse the menu for a specialty pie, such as a large Madison Square Garden, which is packed with green peppers, onions, black olives, and mushrooms ($18.95), or the New Yorker, which, like Manhattan, is densely populated with pepperoni, sausage, onion, and green peppers ($18.95 for a large). Fratelli's also nourishes noshers with hot dishes of cheese ravioli ($6.95) and hot sandwiches of meatball parmigiana ($6.55). Guests can thwart thirst by way of wine, beer, or stubborn determination.