The original New York–style pizzas at Times Square New York Style Pizzeria begin with a hand-tossed crust. Then, the chefs cover the disc with pizza sauce, mozzarella cheese, and oregano—a simple combination that yields a flavorful punch. Of course, the pizza chefs don’t shy away from piling on the toppings, with such specialty pies as the bacon double cheeseburger and the tropical hawaiian. Pies can be made gluten free for those with allergies or sensitivities, and toppings can be stuffed into calzones for those with a fear of triangular foods. Staffers serve draft beers by the pint glass, pitcher, or thimble.
Pizza Factory treats its guests to freshly baked pizzas, hand-tossed and covered liberally with real mozzarella cheese and traditional or creative toppings. After making the thick- or thin-crust dough, chefs ladle pizzas with house-made marinara and crown them with toppings such as linguica, pesto sauce, cashews, and canadian bacon. Or they whip up their signature creations, such as the Cajun chicken pizza, topped with spicy poultry and creamy mozzarella.
After dining on a pie, pasta and garlic bread, or a piping-hot calzone, guests can swap their dollars and gold doubloons for arcade tokens and play skee-ball or another classic arcade game.
Continuing the Italian tradition of pizza al taglio (pizza by the slice), Pizzeria Venti hand-tosses a handful of oven-baked, circular pies teeming with trans-fat-free toppings. Like a repertory theater, Venti's homespun crust acts as a stage for more than 20 pizza performances. The pillowy crusts are pedestals for varieties such as house-made italian sausage, seasoned with fennel, fresh basil, and herbs ($3.50 for a slice) or chicken vesuvio which touts a roasted breast of chicken, mushrooms, black olives and garlic ($4.75 per slice). Though pizza prevails as Venti's main attraction, the menu is also stocked with baked pastas ($6.50+), salads ($6+), and soups ($3+) to create a culinary lineup that is more well-rounded than a reconstructed Humpty Dumpty.