Since founding Riverside Pizza in Lawrenceville in 1999, Al and Sandy Thompson have expanded their pizzeria business to a total of nine locations across the Atlanta area. The Thompsons oversee each shop, ensuring that pizza chefs top the day's dough with homemade sauce and real cheese grated by real cows. Besides loading pizzas with everything from sausage and mushrooms to barbecue chicken, the Riverside crew assembles roast beef, club, and Italian–style sandwiches alongside caesar and greek salads.
Growing up in New Jersey, Tom Tillotson loved New York–style pizza from birth. But when he move to Atlanta in the 1980s, he found himself bereft of that perfect combination of flaky crust, savory sauce, and fresh cheese plucked right off the tree. Facing a life without New York's most foldable delicacy, Tom decided to take matters into his own hands. Swapping recipes with master chefs from across the East Coast, he cobbled together an authentic New York pizzeria for the Empire State of the South. Today, Enzo's Pizza serves pies that would even please Fiorello Laguardia; whether it's the meat-laden Goombah or the pesto-kissed Paisan, every pizza comes in NYC-style Neapolitan and the thicker, heartier Sicilian preparation.
The best part of getting amazing pizza for 60% off is being able to stock up on versatile circular shapes. Pizza—a round bread disc covered with tomato sauce, melted cheese, and edible toppings—is typically reserved for consumption, but with today's deep discount, feel free to grab enough pizzas to use for all your circle needs, including:
Pizza Patron has a wide selection of menu items such as Specialty pizzas that take on Spanish names, including La Mexicana, packed with chorizo, ground beef, bell peppers, and jalapeños, and the Spinach Clásico, which gets layered with alfredo sauce, baby spinach, and cheese. Crispy pies pair with sauce-drenched wings and churros for dessert.
The murals painted on the walls of Mama Mia's of Stone Mountain Village almost transport guests to Italy: al fresco dining on cobblestone streets by the sea, gondolas passing through a canal, and a balloon vendor catching the eye of a child. The dishes that come out of the kitchen also send diners to another land, where italian sausage, ground beef, and pepperoni nestle inside lasagna and gooey mozzarella clings to chicken parmesan. Chefs also craft New York–style pizza, topping the pies with housemade sauce and ingredients such as artichoke hearts, salami, and enough cheese to fill Andre the Giant’s bathtub. The team has been cultivating a reputation for fine Italian fare since 1978.
Because pizza has no natural predator in the American ecosystem, the ones on Savage Pizza’s menu have been free to cross-breed with indigenous cuisines—leading to Savage Pizza's signature Cajun pizza (roasted chicken, shrimp, andouille sausage, red onions, green peppers, and three cheeses in a spicy red-pepper sauce, $17.25/12" medium) and Greek pizza (feta, artichoke hearts, Greek olives, red onion, fresh spinach, and two cheeses in a garlic tomato sauce, $14/12" medium). If the Mexican, Mai Pai, Bolognese, or Deluxe pies don't tickle your fancy until it presses charges for harassment, you can always build your own pizza ($10.25 for 12" with toppings from $1–$1.50 each) with the maniacal flair of one of the supervillains that adorn the pizzeria's comic book–lined walls.