50 Top Delivery Pizzas from Coast to Coast
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San Diego: Mashed Potato Pizza from Basic
Sure, this downtown spot is known for its casual urban vibe, but sometimes there’s no hipper hangout than your very own living room. Luckily, you can still savor Basic’s thin-crust brick-oven pies via delivery. Start with one of the house classics, preferably this silky white pie covered in mozzarella, mashed potato and, blissfully, bacon.
Photo courtesy of Mandy Schaffer
Go to: Basic
Pittsburgh: Fancy Pants from Slice on Broadway
Bust out your finest top hat and polish your monocle to prepare for one of Pittsburgh’s fanciest slices. The winner of multiple readers’ choice awards over the years, Slice is stubbornly committed to perfect pizza, and the Fancy Pants proves that conviction with a vibrant and luxurious layer of basil pesto, thinly sliced prosciutto, baby spinach, sun-dried tomatoes and goat cheese.
Photo courtesy of Matt Dayak
Go to: Slice on Broadway
Los Angeles: Sonny’s Favorite from Jon & Vinny’s
You can thank Vinny’s oldest son for the brainwave that is this bacon-bedazzled pie. A favorite with the meat-obsessed Sonny (and plenty of customers), this exceptional pizza features grilled Niman Ranch slab bacon, zingy white onions, Grana Padano and a two-part punch of aged mozzarella and fior di latte for creamy contrast.
Go to: Jon & Vinny’s
Seattle: Brooklyn Bridge from Pagliacci Pizza
This Seattle favorite is dedicated to providing compost- and recycling-friendly delivery boxes and using “green” power, meaning locals can feel good about dialing for delivery. Open since 1979, Pagliacci consistently tops local pizza best-of lists, thanks to timeless winners like the Brooklyn Bridge, made with local Italian sausage and mushrooms, olives, green peppers and onions.
Go to: Pagliacci Pizza
Orlando, Fla.: The Brazilian from Pizza Xtreme
After a long day jetting around Orlando’s seemingly countless theme parks, you’ll likely want to settle down to a low-key slice at home. Negate the sweets and snacks with a wholesome pie bearing chorizo, black olives, plum tomatoes and green peppers that won’t require you to wait in any more long lines.
Portland, Maine: Butternut Squash, Ricotta & Cranberry from Otto Pizza
When considering a vegetarian option to complement the popular mashed potato, bacon and scallion pie, Otto turned to butternut squash for its earthy sweetness. With squash lending rich color and balance to the duo of tart cranberries and creamy ricotta, the butternut pie developed an instant following that hasn’t let up, and is a homey taste of fall with classic New England flavor. This eco-friendly shop earns bonus points for recently expanding its sustainable bike delivery program.
Las Vegas: Sausage & Stout from Pizza Rock
Don’t sleep on Sin City’s finest slices, from pizza champ Tony Gemignani. The kitchen fires up four different ovens that churn out varying styles, from cracker-thin Chicago to oversized Sicilian. Pizza Rock makes only 23 of its Sausage & Stout pies daily, so it’s important to get your order in early. The payoff is honey-malted Guinness dough, housemade beer sausage, fontina, beer salt and a sweet Guinness reduction — that’s a definite Vegas jackpot.
New York City: Soppressata Piccante from Motorino Pizza
Where’s the pepperoni? This New York City pizzeria upgrades its meat topping with the glory that is soppressata: spicy, coarse-ground salami that’s a sure sign of authentic Neapolitan pizza. Laced with red pepper flakes, the soppressata is always an all-star order at Motorino, where it’s layered over bright tomato sauce and fior di latte cheese and treated to a shower of pecorino, oregano and sea salt.
Austin: The Little Piggy from East Side Pies
In Texas, it can be tempting to eat barbecue for every meal. This thin-crust, barbecue-style pizza will help you stick to that meat-packed diet, thanks to a heap of pulled pork piled over hearty black bean sauce with sweet potatoes, coleslaw and goat cheese. Don’t miss East Side’s other signature pizza sauces either, changing up the usual tomato for chimichurri, tomatillo and spinach-curry.
Phoenix: Roasted Fennel & Italian Sausage from Spinato’s Pizzeria
A little taste of Chicago in Phoenix, this local favorite is the result of the Spinato family’s move from the Windy City to the Valley of the Sun. Over 40 years later, the family-run business is five locations strong, serving up classics like this pie topped with roasted fennel, fontina, Asiago, Italian sausage and balsamic glaze.
Photo courtesy of The James Agency
Portland, Ore.: Buffalo 666 from Sizzle Pie
Leave it to Portland to bring the funk — with its pizza and everything else. To wit: the Buffalo 666. This “unholy creation” riffs on Buffalo chicken pizza by using vegan-approved ingredients. Housemade vegan ranch dressing sets the scene, followed by Daiya cheese, red and green onions, and Buffalo sauce-slicked jackfruit in place of chicken. And that’s just one of a dozen-plus vegan and vegetarian pies on the menu.
Minneapolis/St. Paul: Fire-Breathing Dragon from Pizza Luce
The Twin Cities can’t get enough of these personality-packed pies. Pizza Luce’s menu abounds with vegan- and vegetarian-friendly options slapped with spunky monikers, but heat seekers will want to zero in on the Fire-Breathing Dragon. Sweet chile sauce, fiery jerk chicken, pineapple salsa, green onion and smoked Gouda make a spice lover’s slam dunk; swap in tofu and nut-based cheese substitute and it’s totally vegan.
Columbus, Ohio: Large Pepperoni from Massey’s Pizza
Pepperoni pundits, your time is now. Every large pie at this Columbus institution is adorned with 155 pieces of meat, ensuring that you get a mouthful of the spiced locally made sausage in every bite. Baked on a bed of cornmeal with a 50/50 blend of mozzarella and provolone, this is Massey’s most-famous pie by far. Live outside the state? Place an order for parbaked pizzas via the Massey’s By Mail service.
St. Louis: Imo’s Deluxe from Imo’s Pizza
If you’re a St. Louis native, chances are you live near an Imo’s. The 50-year-old pizza parlor has expanded to nearly 100 locations and is believed to have been the first pizzeria west of the Mississippi to offer delivery. Imo’s stands out in large part thanks to its Provel cheese, that signature St. Louis fusion of cheddar, Swiss and provolone with which many locals have a love-hate relationship. Experience it in all its glory with the Deluxe, stacked with sausage, mushrooms, bacon and more.
Chicago: The Malnati Chicago Classic from Lou Malnati’s
Fiercely loyal fans will tell you that it’s all about the trademarked “Buttercrust” at this renowned Chicago deep-dish destination. That ultra-flaky, buttery base stems from a secret family recipe and sets the tone for the Classic, baked in a well-seasoned aluminum pan and covered with Malnati’s exclusive sausage blend, local mozzarella and vine-ripened tomato sauce. That’s a winning formula that hasn’t changed for over 40 years.
Providence: Pear & Gorgonzola from The Pizza Gourmet
Welcome to grilled-pizza country. A long-standing Providence tradition, grilled pizza is taken very seriously at The Pizza Gourmet, where crusts are cooked over oak and maple wood at temperatures nearing 1,800 degrees. That trademark char pairs especially well with ripe pears, Gorgonzola, candied walnuts and balsamic essence on one of the shop’s top pies.
Indianapolis: Creole Pizza from Jockamo Upper Crust
Quirky combinations are a specialty at Jockamo, but you can’t go wrong. This is especially true when ordering from the tempting selection of seafood pizzas. Case in point: The over-the-top Creole combination features locally smoked Cajun sausage, cheesy etouffee sauce, green peppers and either shrimp or crawfish that’s dusted with Cajun spice mix.
Honolulu: The Lanikai from Doughlicious
Whether you’re a student cramming at the University of Hawaii or a tourist soaking up the sun at Waikiki Beach, Doughlicious offers fast, free delivery to suit pie cravings. For an authentic taste of the islands, stick to the Hawaiian-pizza section, where you’ll find the land-and-sea-inspired Lanikai, a pairing of local pineapples and shrimp with bacon and jalapenos. For extra snap, add a scattering of sweet Maui onions.
Kansas City, Mo.: Philly Cheesesteak from Minsky’s
Two of Minsky’s managers are actually Philadelphia natives, so perhaps this Philly cheesesteak was invented to satisfy homesick cravings. The cream cheese-slicked pie (a common Midwestern pizza quirk) is topped with sliced sirloin steak, green peppers, red onions and a secret Minskitoni sauce, and is officially Pennsylvanian-approved.
Boston: Bone Marrow Pizza from Coppa
Don’t pinch yourself: Delivery from this hip Beantown enoteca is very, very real. Thanks to an outside delivery service, you can feast on James Beard Foundation Award-winning chef Jamie Bissonnette’s next-level pizzas from the comfort of your couch. This bone marrow pie — topped with roasted beef tongue and fresh horseradish — will be the swankiest pizza to ever hit your doorstep, hands down.
Raleigh, N.C.: Venus & Mars from Moonlight Pizza
Gone gluten-free? Moonlight’s got you covered with a great-tasting dough created specifically for gluten-sensitive customers. Plus, all of the pizza toppings are sourced straight from the local farmers market before hitting that signature braided crust. Keep an eye on the rotating seasonal pies, or go for the classic Venus & Mars studded with smoked sausage, artichoke hearts, crunchy pine nuts, roasted corn and rosemary.
Tucson, Ariz.: Bone Collector from Serial Grillers
From successful food truck to brick-and-mortar hot spot, Serial Grillers is the vision of two brothers with an offbeat sense of humor. Each pizza on their menu is named after an iconic horror movie, like Texas Chainsaw Massacre and Copycat. But there’s no need to run from the top-selling Bone Collector, a tempting spiral of boneless chicken wings splattered with three cheeses, Buffalo sauce and ranch dressing.
Philadelphia: Lucy Waggle from Pizza Brain
Pizza Brain bears the distinction of being the world’s very first pizza museum. Opened by four ’za obsessives, it even earned a Guinness World Record for its collection of pizza memorabilia, including vintage print ads, toys and movie posters. Too lazy to visit the museum in person? You can still enjoy an important piece of pizza culture at home by ordering the Lucy Waggle, a sweet-savory blend of Grana Padano, pine nuts, dates, crispy prosciutto, thyme and arugula.
Nashville: Dante’s Chicken from Pizza Perfect
This Vanderbilt-adjacent pizza haven has sated hunger for local college students since 1983. The crowds are lured by the weekly beer-and-slice deals and the choice of thin-crust or Sicilian-style pies in endless flavor options. One of the hottest pies, literally, is Dante’s Chicken, slathered with a blazing habanero sauce and draped in spinach, bacon, cheddar and tomatoes.
Detroit: 8 Corner Pizza from Jet’s Pizza
The one problem with Detroit’s signature square pizzas is that they inspire lusty squabbles over the coveted crisp corner pieces. To end the tug-of-war, the founders of the Michigan-famous Jet’s concocted the clever 8 Corner Pizza, which guarantees one crunchy corner per slice. The time-tested deep-dish dough and secret sauce can’t be replicated at home, but happily, Jet’s delivers to multiple locales around the country.
Boise, Idaho: Effin Good Pie from Pizzalchik
With a name like Pizzalchik (a union of pizza-salad-chicken), you can expect that this place will serve up mighty creative fusion pies. Go whole hog with the two-in-one barbecue chicken-topped Effin Good Pie that also corrals fresh pineapple, ground bacon, green onions and a 50/50 blend of provolone and mozzarella.
Charlotte, N.C.: Grilled Fungi from Intermezzo Pizzeria
Leave the fungi foraging to the pros at Intermezzo, where two brothers pride themselves on serving hand-tossed pizza and unique Serbian dishes. Inspired by the foraged mushrooms the owners’ mother used to prepare, this earthy pie is scattered with grilled portobello, shiitake, oyster and button mushrooms over mozzarella before being finished with fragrant basil.
Memphis: Willie, Cheech & Bob from Aldo’s Pizza Pies
Memphis may be best-known for barbecued pork, but it’s no slouch in the pizza department either. One glance at Aldo’s specialty pizzas will prove that prowess, especially if you go for the Willie, Cheech & Bob, a surprisingly successful marriage of jerk chicken, mozzarella, mango chutney, red onion and ripping-hot jalapeno.
Photo courtesy of Christopher Reyes
Miami: Star Luca from Visa-O1 Extraordinary Pizza
Want a celestial aura with your slice? This star-shaped wonder was created by Visa-O1’s chef during a competition that challenged participants to make easy-to-share, extraordinary pizza. Unsurprisingly, the Star Luca took first place with its distinctive crust and filling of San Marzano sauce, ricotta, Calabrese salami and fresh basil.
San Francisco: Burratina di Margherita from Tony’s Pizza Napoletana
If you’re going to order delivery, it might as well be from an 11-time World Pizza Champion. Pizza master Tony Gemignani offers a range of pies — including coal-fired and Roman-style — at his Telegraph Hill eatery, but the Burratina di Margherita is an excellent place to start. This award-winning pie is all about the creamy Burrata and the balsamic reduction, layered with bright cherry tomatoes, fresh basil and extra virgin olive oil.
Milwaukee: The Katalina from Transfer Pizzeria
Delivered by bike, your pizza may take slightly longer to reach you, but the wait for these inventive pizzas — also available gluten-free — is well worth it. Hailing from the “Garlic” section of the menu, the Katalina is one of Transfer’s greatest hits, because of its simple structure: Garlic cream sauce, thinly sliced Genoa salami, shredded mozzarella and tender artichoke hearts seal the deal.
Wichita, Kan.: ICT Pizza from Knolla’s Pizza
Knolla’s customers really know best: They created this pizza themselves. Named after Wichita’s airport code, the ICT was the result of a poll asking locals which toppings best represented their city. As the state flower, sunflowers had to make an appearance, so the ICT is topped with a medley of sunflower seeds, ground beef, whole-milk mozzarella and tomatoes. It’s finished with shredded Parmesan, basil and barbecue sauce.
Cleveland: Smac N’ Cheese from Brothers Pizza Co.
When the quintessential childhood comfort food pops up in a garlic-butter crust, it makes a comfort food that pretty much everyone will love. And so begins the story of this mac-and-cheese-topped pie that’s overhauled to suit the way Cleveland eats pizza. Built on a base of fluffy buttermilk dough drizzled in garlic butter, the pizza takes an even more decadent turn when macaroni, crispy bacon and cubes of Velveeta come raining down. In the owner’s words, it’ll “smack you in the mouth.”
Houston: K. Renee’s from Bombay Pizza Co.
Named after the customer who inspired Bombay Pizza Co., the K. Renee’s pizza is a seafood spectacular. A vibrant mix of tandoori-spiced shrimp, fresh crab, bell peppers and goat cheese, the pizza is topped with homemade cilantro-mint chutney, one of the signature sauces that makes Bombay’s Indian-Italian fusion so successful and unique.
Washington, D.C.: Edge of the Woods from Pete’s Apizza
Fans of crispy, charred New Haven-style “apizza” no longer need to trek to Connecticut to get their fix. And while this D.C. favorite makes a mean traditional clam pie, don’t be afraid to branch out with other specialties like the Edge of the Woods. Pete’s raises the bar on eggplant toppings with thinly sliced fried eggplant that lends singular crunch to a bed of ricotta, sauteed spinach and caramelized onions.
Louisville, Ky.: The Big Wick from Wick’s Pizza
“Big” is an understatement for this pizza at Wick’s. Ranging in size from 10 to 18 inches, depending on your hunger level, The Big Wick looms large with its truckload of toppings. Filling out the roster: Italian sausage, ground beef, pepperoni, tomatoes, black olives, mushrooms, green peppers and more. Wick’s No. 1 pizza for 25 years running, this monster will forever change your delivery-pizza game.
Oklahoma City: The Flaming Lips from Knucks Wheelhouse
The heat radiating off this pie might just bring about psychedelic visions — which is appropriate, considering it’s named for Oklahoma City’s most-famous local band. It all starts innocently enough with amber-ale-infused dough and mozzarella, but what follows is downright incendiary: housemade Sriracha sauce, spicy Italian sausage, fresh jalapenos, Sriracha drizzle and ghost pepper salt bring fire power. It’s a pie best served with a side of milk.
Dallas/Fort Worth: Honey Bastard from Cane Rosso
Pro tip: The Honey Bastard is Cane Rosso’s most-popular pizza — and it’s not even on the menu. Don’t let that minor detail stop you, because this spicy-sweet pie is always available for delivery. The combination includes housemade mozzarella, hot soppressata, sticky-sweet bacon marmalade and a fiery drizzle of habanero-infused honey.
New Orleans: The Sicily from Dolce Vita
Don’t want to venture out into the madness of Mardi Gras or Jazz Fest? No need: Dolce Vita’s extra-generous delivery area guarantees a relaxing night away from the fray. Choose from the inventive lineup of wood-fired pizzas, including the showstopping Sicily, festooned with duck confit, sweet peaches, buffalo mozzarella and smooth bourbon glaze.
Denver: Brisket Pizza from Hops & Pie
Didn’t expect a craft beer taproom to offer pizza delivery, did you? Aside from the suds selection, the pie delivery is what makes Hops & Pie so darn likeable. The menu offers an enviable list of meaty toppings like smoked ham hock and pastrami (and a few vegan options) for those who prefer personalized combinations. But the powerhouse has to be the beer-braised brisket, which the owner likes to pair with applewood-smoked bacon, pickled jalapeno and caramelized onion.
Newark, N.J.: Margherita from Mercato Tomato Pie
Mercato firmly believes that simple, quality ingredients are all you need to succeed, rather than pages and pages of outrageous menu options. That’s why you’ll want to revel in the no-frills beauty of the classic Margherita, made with farm-fresh tomatoes, mozzarella and basil, and baked in Mercato’s 1,000-degree coal-fired oven.
Atlanta: Red River from Pizza Bella
No ordinary flour will do when it comes to Pizza Bella’s famously light and crispy pies. Here, the chef uses only Italian-imported “00” double-cut wheat flour, which results in crusts with richer flavor and texture. The hand-tossed Red River is one of the house favorites, made with roasted local chicken breast, cheddar, mozzarella and cilantro, and finished with your choice of tangy or spicy barbecue sauce.
Baltimore: Crab Pie from Matthew’s Pizza
More than a neighborhood slice shop, Matthew’s has enjoyed a lifelong love affair with many loyal patrons since the early ’80s. Its secret to success? The beloved crab pie, inspired by a batch of leftover crabmeat (a problem that could only exist in Baltimore). Lovingly piled with mozzarella, freshly grated Argentine Reggianito, lump crabmeat and caramelized onions, the towering pie is finished with a sprinkle of Old Bay, of course.
Tulsa: Pollo Blanco from Pie Hole Pizzeria
Tulsans agree: Pie Hole’s crust is top-notch — it’s popular enough that the store even sells fresh dough for fans to take home and bake themselves. To start, leave it to the professionals to craft New York-style pizza in inviting flavors like the ultrapopular Pollo Blanco, slathered in Alfredo sauce and garlic-infused olive oil and adorned with savory baubles of chicken, bacon, spinach and mushrooms.
New Haven, Conn.: Fresh Clam Pizza from Dayton Street Apizza
New Haven’s been the site of a fierce local pizza rivalry for decades. With multiple contenders angling for top place, the mark of a great “apizza” is measured by the caliber of the fresh clam pie. At Dayton’s, this means a dedication to freshly delivered clams, high-quality olive oil, bright parsley and garlic, and a final spritz of lemon over a springy, crisp crust. (Free delivery doesn’t hurt either.)
Virginia Beach, Va.: Chicago-Style Deep Dish from Windy City Pizza
Great deep-dish delivery in Virginia is a cinch, thanks to a couple of secret ingredients: two Chicago transplants who brought a taste of home to the Chesapeake Bay. Windy City offers both deep-dish and thin-crust styles made with ingredients shipped from Chicago, naturally. To create the gaping deep-dish pizza, the kitchen uses a staggering pound and a half of cheese, plus fresh Italian sausage baked right into the pie.
Anchorage, Alaska: Beer Cheese Pizza from Fat Ptarmigan
Beer cheese? Yes, please. What started as a killer beer-cheese soup spawned an equally appealing pizza sauce from this restaurant’s James Beard Foundation Award-nominated chef. In case those beginnings weren’t auspicious enough, this wood-fired pie is then piled high with reindeer sausage (this is Alaska, after all), roasted red peppers, bacon and green onions.
Omaha: The Sparky from Lighthouse Pizza
Cream cheese strikes again, proving that Midwesterners go wild for silky-smooth, indulgent pies. The Sparky covers that cream cheese with sausage, pepperoni and the house Sparky’s Sauce, a specialty sweet Buffalo sauce invented by a local firefighter that’s developed a serious cult following. A staple during tailgating season, the sauce became so popular that it catapulted this pie to the top of the menu for life.
Albuquerque, N.M.: Chupacabra from Straight Up Pizza
The Chupacabra — a legendary monster that’s supposedly terrorized regions of the Americas — makes for pretty unique pizza inspiration. A nod to the monster’s terrifying bite, the pie packs on the heat with a spicy marinara sauce, pepperoni, fire-roasted red peppers and local Hatch green chiles, representing New Mexico’s native colors.
Buffalo: The Stinger from Imperial Pizza
Don’t fret; the Stinger bites only if you want it to. Based on Imperial’s best-selling sub recipe, the pizza version is covered in your choice of chicken fingers — hot, medium, mild or barbecue — plus an abundance of steak and mozzarella over either red or blue cheese sauce. It’s a mammoth of extra-meaty proportions, so you’ll want to invite some friends over to help finish it.