The pizza-slingers at Papa John’s build their pies with fresh-dough crusts composed of high-protein flour and filtered water that are hand tossed, then baked to a golden brown. Every pizza comes covered with with vine-ripened tomato sauce and 100% mozzarella cheese, and can be strewn with a cornucopia of toppings, from locally sourced green peppers and onions to beef, ham and spicy Italian sausage. The Hawaiian-barbecue-chicken pie hoards all bacon, onions, grilled chicken, and pineapple within a five-mile radius, and the pepperoni-and-sausage-topped John’s Favorite is the only pie to never have sat in the kitchen’s time-out chair. Chefs dust parmesan cheese and garlic on fluffy breadsticks, and lather wings in honey-chipotle, spicy, or traditional barbecue sauce. The Cinnapie dessert seals meals with a gathering of apple, cinnamon, and icing sweeter than a kitten in sugar-coated pajamas. Enter your zip code into the online menu to see a full list of prices for pies baking in your area.
According to the Southwest Florida Barometer, Carmelo LaMotta was only 7 years old when his parents opened LaMotta’s. More than 30 years later, he’s taken over the reins and serves as both the restaurant’s owner and chef. LaMotta’s has gone through many changes over the years, but it has always remained dedicated to authentic Italian cuisine made with fresh, local ingredients. To that end, the LaMotta family makes all the soups, dough, and sauces fresh every day, staying true to the recipes they brought over when they emigrated from Sicily. The resulting menu includes myriad pasta dishes, thin-crust New York–style pizzas, and a thoughtful font choice.
Balls of dough arc through the air as Downtown House of Pizza's chefs toss and stretch each round into the New York–style thin crust deemed the best pizza of 2012 by Metromix Gulf Coast. Creamy mozzarella cheese melts beneath toppings such as anchovies and spinach, and Grandma's Sicilian pizza melds fresh basil and tomatoes in a recipe passed through the generations on a needlepoint pillow. Downtown House of Pizza also tosses chicken wings in tangy buffalo sauce, layers grilled chicken and dressings atop crispy lettuces, and tucks meatballs and chicken parmesan into hot and cold sub sandwiches.
The secret behind Carmine Street NY Pizza & Mussels’ New York–style slices is the restaurant’s stone-brick oven, which sears dough until it attains the style’s signature crispy, thin-crusted crunch. However, Chef Anthony knows that a great pizza relies on more than its base, so he tops dough with gourmet ingredients such as chicken marsala, meatballs, and fresh baby spinach.
Like a graphic novel about pearls, the restaurant also features a few oceanic alter egos. Mussels, shrimp, and calamari are delivered to the kitchen daily, allowing chefs to toss them with wine, herbs, and pasta, or quickly fry them for fresh appetizers. Calzones, paninis, and entrees of chicken piccata are among the menu's classic Italian meals. Diners may pair meals with wines and cocktails procured at the full liquor bar, or take in the soothing streams of live music while feasting indoors or on the patio.
Putting a more inviting twist on The Godfather's famous quote, Donanthony's offers diners a "meal they can't refuse" with their menu of Italian classics and artisan delights. Traditional pizzas layered in thick pepperoni, fried ravioli, and oven-roasted subs share the menu with white and gourmet pies, such as the cheesesteak and bacon double cheeseburger pizza, and cheesecakes, fried zeppoles, and tiramisu line the dessert menu. Now with two locations in Cape Coral, Donanthony's offers carryout and delivery on all of their items, or invites guests to dine in and savor their sauce amidst three TVs and walls lined with posters of Italian icons.
For more than 15 years, Heavenly Pizza's culinary team has crafted pies from handmade dough, blended housemade sauces, and topped slices with fresh, never-frozen veggies. Ingredients such as broccoli, hamburger, and jalapeño top their pizzas, which reach up to 16 inches in size. Rather than color within the lines of traditional pies, the chefs playfully twist the pizza format with stromboli, ricotta-filled calzones, and crusts stuffed with cheese, sauce, and all the juicy details about pizza crust. More homemade red and alfredo sauces are slathered on heaping portions of pasta, which rounds out the Heavenly Pizza menu along with sandwiches, pitas, and salads drizzled in more than 10 dressings.