Patxi's Chicago Pizza is a Best Pizza of the Bay Area establishment that caters to indulgent pizza partiers and intimate diners alike. Printed on resilient pizza dough, Patxi's menu features a build-your-own arsenal of toppings, such as feta cheese, green bell peppers, Italian sausage, kalamata olives, sundried tomatoes, salami, zucchini, soy cheese, and much more, available atop Chicago–style crusts ($14.45 for a 10" before toppings) and thin crusts ($9.95 for a 10" before toppings).
Chefs inside Palo Alto Pizza Co.’s kitchen forge dough for their signature West Coast¬–style thick crusts and New York–style thin crusts from scratch. They crown each housemade round with fresh, gourmet toppings and sauces, such as spicy chipotle cream sauce, salsa fresca, balsamic-marinated tomatoes, and mesquite grilled chicken. Diners can portion out these meat-laden and vegetarian-friendly pies in the eatery’s modern dining room, which creates a warm ambiance with its rustic wood paneling and red-accent walls lined with high-definition TVs. Guests can also descend on carryout boxes filled with signature pizzas and spicy chicken wings, ready to serve in their homes, offices, or secret home offices.
The simple red, green, and white sign on Ramona’s Pizza's façade may seem minimalist, but their menu of casual Italian food is anything but. Chefs stuff more than 10 types of calzones with a signature spicy tomato sauce and piles of vegetables and meats. A 9-inch sesame french roll creates the foundation for each of their 11 hot subs, which also bubble with layers of melted mozzarella cheese. But, the true stars of the menu are 19 different New-York-style pizzas, whose creative toppings range from barbecue chicken with onions and pineapple to clams and fresh garlic. Diners can order a whole pie, savor that day's lunch slice, or demand a pie shaped like Brooklyn for additional authenticity.
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.
Pizzas typically come in smalls, mediums, and larges. The culinary team at Five Star Pizza thought this was a pretty limiting roster, so they decided to pad the traditional lineup at both ends with 7-inch minis and 18-inch giants. These wide-ranging crusts serve as the doughy foundations for a tensome of specialty pizzas that includes a vegetarian pie, a garlic-chicken pie, and the Maui Chicken Luau pie, which hoists pineapple, barbecue sauce, and bacon. Guests can also ornament each pie as they see fit, choosing from more than 20 toppings such as artichoke hearts and louisiana hot sausage. Chefs round out Five Star Pizza’s menu with fried zucchini, double cheeseburgers, and oven-baked hot pastrami sandwiches.
Papa Murphy's was born out of the owner's frustration with the bad versions of pizza he tried at chain restaurants, which often tasted as if every ingredient was canned or frozen. With the ultimate goal of changing the industry, Papa Murphy's tosses every ingredient?all of which are never frozen?onto crusts right in front of customers before they grab them to bake at home home. Consider the goal met: that dedication to fresh flavor earned Papa Murphy's the top spot on Zagat's National Chain survey.
At any visit, visitors can create their own take on pizza or chomp into one of the signature pizzas, which range from meat-filled stuffed crust to calorie-conscious lite varieties covered in vegetables. Appetizers and desserts follow the same pattern. Customers order raw cookie dough or cheesy bread ripe for the baking, resulting in every course being fresh from the oven.