The chefs at Upper Crust Pizza Parlor splash scratch-made sauces and sprinkle fresh ingredients over never-frozen crusts served alongside saucy pastas, piled-high sandwiches, and the owner's original recipes. White, alfredo, and garden pies challenge the pizza status quo more than pepperoni’s recent placement on the endangered species list, and leftover crusts become newly desirable in a coat of honey-cream sauce that accompanies each pie. Fiery ovens continue spitting out cheese-blanketed pies past midnight every night to sate post-sundown hankerings.
Bambino Brothers Pizza serves New York–style pies crafted from hand-tossed dough and made-from-scratch sauce. Wardrobe your thin-crusted creation in two toppings of your choice, selecting from classic accoutrements such as pepperoni, sausage, green olives, tomatoes, ham, mushrooms, spinach, feta, fresh garlic, and more. Double up on tasty protein such as salami and Canadian bacon if you need a pick-me-up after watching your favorite star get the ballroom-dancing boot, or place a pie with two veggie toppers on an open windowsill if you want to woo a brontosaurus. Round out your already circular repast by adding an appetizer of hot wings ($6.95 for 10), a specialty salad ($5–$6.95), sub sandwich ($5.95 for an 8"), or hot Italian dinner to your order.
When guests sink their teeth into a slice of Brixx Wood Fired Pizza, there is a taste beyond the fresh Wisconsin cheese and made-daily pizza dough: there’s the subtle yet unmistakable flavor of a real wood fire. The brick ovens torch the pies moments before servers whisk them to diners, who dig into pizzas that come adorned with roasted chicken or artichokes. The meals easily conform to special dietary requirements by swapping in substitute ingredients, such as gluten-free crusts, vegan cheeses, and toppings that don’t contain an odd number of vowels.
In the kitchen at Mario’s Pizza, chefs heap cheese, steak, and sun-dried tomatoes onto oversize New York–style and sicilian pizza crusts. A white pizza covered in ricotta cheese, fresh garlic, and mozzarella reminds taste buds of eating a delicious snowman, and comes in sizes ranging from 10 inches to as large as 19 inches. Baked pasta and sandwiches, such as a philly steak or veal parmigiana, round out the menu.
,p>Open daily for lunch and dinner, Dragons Pizza thwarts fire-breathing appetites with a chivalrous armory of western New York–style specialty pies topped with a variety of savory toppings. Doughsmiths decorate the hawaiian pizza with the typical island accessories of ham and pineapple, and the greek pizza boasts a mélange of artichokes, onions, and olives as authentically Mediterranean as Zeus's falafel recipe.
We have been serving Stokesdale, Oak Ridge and the surrounding communities for over 20 years. After the untimely death of our brother and the founder of the original Stokey’s Pizza, John Johnston, we’ve decided to open back up as Stokeys Pizza Co. in honor of John.