At Roc-A-Fellas Pizza, chefs make the day's batch of dough from scratch and blend crushed tomatoes, garlic, sour cream, and Romano cheese into a tangy sauce. They take the traditional New York approach to pizza, hand-tossing the dough, dressing the crust with sauce and toppings, baking it in a stone oven, and branding the final product with a map of the subway system. They also whip up Philly cheesesteak sandwiches and homemade cookies. All proceeds go to Self-Sustaining Enterprises, an organization that fights domestic and international poverty.
With a menu of classic pizza pies, generous helpings of piping hot pasta, and hearty sandwiches, Fairfield Pizza & Pasta Company highlights the inherent comfort of Italian culinary traditions. Sandwiches such as the meatball sub and italian sausage compete for tastebuds' attention with classic dishes such as lasagna and baked ziti. The house pizzas, meanwhile, range in size from 6 to 16 inches and serve as worthy vessels for ingesting heaps of fresh toppings. Hungry patrons can also opt for a signature pizza such as the Deluxe, which is loaded down with pepperoni, sausage, bacon, and mushrooms, or the Slaughter House Five with pepperoni, sausage, ground beef, bacon, and ham.
Harking back to the first American-made coal-fired pizzas, the ovens at Delicio Coal Fired Pizza are home to smoldering embers that imbue the pies with a rich, smoky flavor. These pizzas emerge from the ovens with Southwestern-influenced flavor profiles, with topping combinations such as roasted chicken, black beans, and green chiles, or carnitas with pepper jack, spicy pickles, and red onions. Cocktails fuse together the Southwestern and Italian themes of the food menu, featuring zesty micheladas, sweet prickly pear margaritas, Italian mojitos, and housemade limoncello.
Chefs at Dough Boys Pizzeria toss rounds of fresh dough every day to make the crusts of their 6”–16” pies. The kitchen names its specialty pizzas after music of yore, from the Al Green Veggie Lovers, to the Dolly Pardon with double cheese and pepperoni, to the Supremes, which keeps pepperoni, ham, sausage, and vegetables hangin' on. Dough Boys also doles out paninis named for celebrities such as the ham-and-bacon Rocky Balboa and all-beef hot dogs such as the Frank Sinatra with sauerkraut and spicy mustard. To wrap up meals, the chefs fry up orders of cinnabites, deep-fried dough balls tossed in butter, cinnamon, and sugar with a topping of vanilla icing.
Cici?s Pizza fills bellies with a sprawling buffet filled with more than 28 varieties of pizza, as well as pastas, salads, and dessert. Their eclectic offerings include Cheeseburger pizza with crumbled beef, crisp dill pickle slices, and mac ?n? cheese sauce; Hog Fest pizza with bacon, italian sausage, ham, and pepperoni; and Zesty Veggie pizza with seasoned parmesan-ranch sauce. Pizza pies rest on a made-from-scratch crust, which cooks lovingly adorn with a variety of sauces, including homemade marinara. After filling plates with all-you-can-eat portions, eaters can settle into an environment more family friendly than an animated movie that shows viewers how to clean a house. The eatery?s carry-out menu allows on-the-go diners to top their pizzas with pineapple, onions, jalape?os, and more.
The chefs at Mt. Adams Pizza are more than happy to let you create your own pizza from their collection of more than 30 toppings—including buffalo chicken, gyro meat, vegan sausage, and roasted red peppers. But they’ve also engineered a selection of specialty pizzas, including the white Diablo Chicken pizza, which they load up with buffalo chicken, blue cheese, and jalapeño peppers. They can craft gluten-free pizzas smothered in vegan cheese, as well as vegetarian-friendly pizzas. Gyros, calzones, and Italian-inspired hoagies round out the menu. The chefs keep cooking until 3 a.m. on Friday and Saturday, when college students are most in need of a study break.