Empire Slice House
1734 NW 16th St.
This hip pizzeria made Eater.com’s “Hottest 21 Pizzerias in the U.S.” list this year. Operators Rachel Cope and Avery Cannon are under 30 and studied under Tony Gemignani’s pizza school. Empire has grabbed national attention for its unique, funky interior, featuring walls covered with posters, from vintage INXS band art to comic books and movie promos. Offering whole 20-inch pies, Empire menus 13 specialty pies plus its daily by-the-slice options. The super spicy Evil Empire pizza is topped with hot marinara, mozzarella, and jalapeño, poblano, Serrano and cherry peppers ($21). The unique Foghorn Leghorn pies features chicken, bacon and Asiago, as well as jalepeño, sweet marinara and sriracha drizzle ($22).
Sedona Pizza Company
320 N. State Route 89A
Sedona, Arizona 86336
The pizzeria sits in Uptown Sedona with a picturesque backdrop of the Red Rocks making its front patio the most popular seating choice. With an open kitchen concept, customers can watch their Neapolitan-style pizza prepped and baked in its wood-fired, dome oven. Its pizza menu highlights classic Neapolitan favorites like the Margherita with the addition of house specialties such as the Napoli Meats –– sausage, soppressata, shaved fennel and San Marzano tomato sauce. Sedona also offers a full menu of starters, panino, salads, soups, pastas and desserts.
824 W. Lincoln Hwy.
DeKalb, Illinios 60115
Two words: beer nuggets. Pizza Villa is famous for them and beer isn’t even an ingredient in Pizza Villa’s beer nuggets. The fried dough pieces with special seasonings are a DeKalb tradition and served with a side of zesty tomato sauce ($5.20). The 60-year-old pizzeria also offers Parmesan- and Cinnamon-style nuggets. Its pan and thin-crust pizza menu showcases classic ingredients with a pick any four toppings “A Deal 4 You” option at $20.60 for a large 14-inch pan and $16.98 for a medium 14-inch thin-crust.
14290 State Rd.
North Royalton, Ohio 44133
With its gas-fired dome oven, My Pizzetta is a quick-service pizzeria able to bake pizzas in 90 seconds. It’s a pioneer drive thru-only, build-to-order pizza place. My Pizzetta uses 00 flour, locally-produced ingredients and offers a featured pizza of the month. In August, it was the Royal Luau with seasoned chicken, smoked provolone, bacon, pineapple, red onion and huli-huli sauce. Offering the choice of eight-inch (standard chees is $5.95) or 10-inch (standard chees is $6.95), customers choose their crust (white, wheat, or gluten free), pick between five sauces, four cheeses, eight meats, 14 veggies and six after-bake toppings. Pricing is per topping with standard ingredients at 75 cents and premium toppings at $1.
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