For decades, the dedicated pizza purveyors behind Magpies have woven together appealing pies that burst at their dough-seams with ingredients made fresh on-site every day. The expansive menu presents an appetizing array of options. Specialty pies—such as the Godfather, which manages a tightly knit family of mozzarella, swiss, cheddar, and romano cheeses and a meaty gang of Italian sausage, Canadian bacon, and capicola ($2.99 slice, $14.99 12", $17.99 14", and $20.99 16")—carry out quick, efficient digestive hits. Culinary constructioneers, meanwhile, can design their own doughy disc ($2.99 per slice, $10.99 12", $12.99 14", $14.99 16"). Starting with a foundation of New York–style regular, wheat, or crispy-sourdough crust, add a decorative daub of fresh sauce such as house red, tomato pesto, or barbecue sauce. From there, add on cheeses, veggies, and meats (extra ingredients cost $0.50 per slice, $1.49 each for 12", $1.79 each for 14", and $1.99 each for 16")—or indulge your mad scientist by piling together anchovies, fresh cilantro, pineapple, piñon nuts, and feta cheese and then bringing it to life during an electrical storm.