Because of a chance encounter with a Jersey girl named Emily, Boise-born brothers Teak and Charlie learned the techniques for crafting authentic East Coast-style pizza. But even Emily's lessons didn't foretell the creative culinary leaps the brothers would eventually make at Teak & Charlie's Jersey Girl Pizza. To wit: the Big Awesome Pizza, a 30-inch pie that starts by tossing mounds of housemade dough by hand. From there, the massive pizza can accommodate any of the eatery's 30-plus toppings, which range from classics, such as pineapple and pepperoni, to more unorthodox fixings, such as pastrami and green chilies. The duo also whips up more than 10 specialty pies such as the Hoboken, a medley of chicken, spinach, and feta cheese.
But don't think that Teak and Charlie's creativity is totally exhausted on pizza. Their other pizzeria staples range from wings tossed in pesto-parmesan sauce to cheesesteaks made with Amoroso's bread—which is delivered from Philadelphia by Rocky Balboa himself. The BYOB eatery invites diners to swing by with their favorite libations, although they can also slurp decadent smoothies blended with fruit or ice cream.
At Brianna's Pizza, it's possible to eat pizza for every meal without growing bored of the same flavors. That's because the restaurant's cooks bake a wide variety of pies, from breakfast pizzas to dessert pizzas. They also pile traditional deep-dish pizzas with savory toppings such as buffalo chicken or shrimp. Try your meal paired with housemade cheese bread or saucy chicken wings.
DoubleDave's dough-slingers adorn handmade crusts with house-made sauce and more than 20 topping options that populate a menu of specialty pizzas, stromboli, and stuffed rolls. Every day, at least two batches of fresh dough are hand-tossed into edible frisbees destined to be coated in quality cheeses, delectable meats, or fresh veggies sliced by hand or carved by laser vision. Blaze a new taste trail with custom pizzas ($6.49–$13.99/pizza, depending on size; $1.09–$1.70/topping, depending on size), or bite into specialty pies such as the classic veggie pizza, which welcomes vine-ripened California tomatoes, italian sweet peppers, and other delectables to new homes atop smoked provolone and a honey whole-wheat crust. The buffalo chicken's spicy wing sauce converges with cool ranch dressing alongside mozzarella and chicken strips ($13.99/12", $16.99/15", $19.99/18"). Pepperoni rolls envelop the eponymous meat in dough and smoked provolone, busting through hard-earned gameday appetites or serving as a replacement ball during games of paper football.
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.