Papa Murphy’s serves up a tasty menu of handmade "take ‘n’ bake" pizzas created using dough, cheeses, meats, and veggies that are freshly prepared every day (prices listed below are average; actual prices vary by location). After customers choose their pie, Papa Murphy's personable pizza fashioners will build the pizza in-store and then package it for customers to bake at home in the oven. Customers can select one of Papa Murphy's signature pizzas or customize their pie to a more specific taste, culling from the four sauces, three crusts, and more than 20 toppings available. Watch as Papa Murphy’s pizza professionals corral the ingredients of a signature pizza such as the cowboy ($14.99 for the 16” family size), complete with pepperoni, Italian sausage, mushrooms, and black olives. Or request a Chicago-style stuffed pizza ($16.99 for the family size), packed with onions, mozzarella, four kinds of meat, and one of the most efficient public-transit systems in America. Thin-crust fans can opt for an herb chicken Mediterranean deLITE ($11.99 for a large), smothered with feta cheese, olive oil, and spinach. And veggievores can avail themselves of Papa Murphy’s gourmet vegetarian option ($15.99 for the family size), which comes saturated with a creamy garlic sauce. Side your pizza with an order of cheesy bread ($3.99) or a two-liter soda ($2.09).
The cooks at Blue & Gold Pizza fashion fresh dough into thin crusts, thick crusts, and deep Chicago-style pan crusts before layering on housemade tomato sauce and cheese from the Grande Cheese Company. They also prepare loaded salads, seasoned bread sticks, and sausage sandwiches on italian bread. Daring diners can take on the Blue & Gold Pizza eating challenge: downing an entire 12-inch Chicago-style pizza that, according to EatFeats, weighs 6 pounds, in 45 minutes or less.
Chefs at B-Town Pizza hand-toss each disk of fresh-made dough before slathering it in one of seven sauces, from traditional red to sweet and spicy barbecue. Veggies and meats, such as roma tomatoes and imported pepperoni, top each pie alongside a choice of seven types of cheese before baking in an Old World brick oven. Though B-Town specializes in New York–style hand-tossed crusts, chefs can also concoct pies with Thin-n-Crispy, Sicilian deep-dish, and gluten-free crusts. After the oven, piping-hot pies make their way to B-Town's sit-down dining room or into a recyclable box for delivery or carryout.
At DeAngelos, owners Gerry and Terri pair homestyle Italian food with a casual atmosphere, and a bit of Louisiana flair. Gulf shrimp and Louisiana crawfish crown the linguine diavolo. Classic Italian dishes and traditional recipes abound, including eggplant parmesan, homemade meat lasagna, and roasted chicken and wild-mushroom ravioli. New York?style pizzas and calzones, with dough kneaded by the Statue of Liberty, invite creative customizations, and pizzettes put modern spins on pies.
The first thing you want to do with a hot pizza is dig in, but if you're so inclined, go ahead and count the pepperoni first. Donatos promises that every pepperoni pizza, sized large or larger, will have at least 100 slices of lean pepperoni spread across the pie. That's just one of the many flourishes that Donatos, founded in 1963, has used to distinguish itself from the rest. There's also its Edge to Edge promise: a guarantee that every pie will be loaded from one end to the other with toppings, from said pepperoni slices to family-recipe sausage to fresh, hand-cut veggies. Donatos' formula seems to have worked, as the once small Italian eatery now spans the nation with more than 150 locations.
Beyond its classic pizzas, Donatos offers many specialty pies, including its chicken spinach mozzarella and Mariachi beef. Each is framed with naturally smoked, aged provolone cheese on top and cornmeal-encrusted dough, from a 50-year old recipe, below. Donatos even offers gluten-free pizzas on its signature Udi's crust. For those searching out other Italian fare, the menu features robust stromboli stuffed with meats and cheeses, and hearty subs. And for dessert, Donatos creates its warm cinnamon brick-street bread, an oven-baked loaf of artisan pull-apart bread with cinnamon spread, streusel, and vanilla icing.
HotBox Pizza’s cooks adorn three varieties of hand-tossed dough canvases with six savory sauces, cheeses, and 26 toppings to create a menu of dine-in, takeout, and delivery pies. The signature HotBox combines double spicy pepperoni and banana peppers, and Big Al’s Fredo fights off pernicious poultry cravings with a combination of chicken, roma tomatoes, fresh spinach, and banana peppers. Aspiring pizza architects can blueprint their own pies by laying down traditional, thin, or multigrain foundations and selecting from six varieties of sauce-carpeting. Doughy disks simmer with mozzarella, ricotta, Wisconsin cheddar, or fontina cheeses to hold down up to four toppings such as pepperoni and artichoke hearts. Circle-eaters can also save room in their knapsacks or hollow shoe-heels for fresh salad and bundles of breadsticks that come with nacho-cheese, pizza, ranch, or garlic sauce, and wash down stubborn bites with refreshing slurps of soda.