Slice Superlatives

NEW YORK-STYLE: The Coney Island pizza at Napolitano’s Brooklyn Pizza. Photography by Angel Tucker

Pomodoro Offshoot

Pio’s Pizzeria

The pizza at Pomodoro in Bristol, an intimate Italian eatery, was so popular that the owners had to open a second, pizza-specific location to keep up with the demand. Pio’s Pizzeria is centrally located on the main drag on Metacom in the seaside town and offers easy online ordering and prepaid pickup with plenty of parking. The hand-tossed pie place offers all the usual suspects, from margherita and caprese to specials like “The Fig and the Pig,” with caramelized onions, fig spread, Parma prosciutto and mozzarella, finished with arugula and a balsamic glaze. Best eaten right on the spot, you can take a seat at tables right in the small restaurant or savor your first slice straight in the driver’s seat while parked out front. 381 Metacom Ave., Bristol, 396-5223, piospizzeria.com

Sourdough

Mother Pizzeria

It all starts with the “mother” — the sourdough starter — for which this restaurant is named. Mother’s two locations in Newport and Providence dish out twelve-inch Roman-style sourdough pizzas from blazing hot Italian wood-fired ovens. The dough is made from locally milled stone-ground flour, and the toppings rotate seasonally. We love the Corn to be Wild with zucchini, corn, chipotle, garlic cream, mozzarella, cilantro and cotija in late summer, and the prosciutto, asparagus and pea pesto version in spring. Fall was made for the mainstay IYKYK, a pie smothered with Narragansett Creamery mozzarella, tomato, pepperoni, hot honey and basil. There’s a reason the Newport location was named to the 50 Top Pizza USA’s list of Excellent Pizzerias in 2024. Come to mama … we mean Mother. 49 Long Wharf Mall, Newport, 324-5500; Track 15, 40 Exchange Terrace, Providence, 443-9215, motherpizzeria.com

Wood-Fired Winner

Figidini

No one has mastered the technique for making Neapolitan pizzas quite like Frankie Cecchinelli. He has his own unique style with a thick, bubbly leopard spot-style crust that’s crisp on the outside and perfectly chewy on the inside. Cecchinelli comes from a family that owned wood-burning oven restaurants, so working the peel is in his blood. A simple margherita pie — named after a former queen and featuring the colors of the Italian flag — should only include four ingredients: San Marzano tomato sauce, fresh basil, buffalo mozzarella and dough made with 00 flour that’s processed powder-fine. His pizzas are fired at 1,000 degrees for ninety seconds. The pies come out whole, so be ready to slice your own way to pizza heaven. 67 Washington St., Providence, 808-6886, figidini.com

Coal-Fired

Providence Coal Fired Pizza

Coal-fired ovens pump out pizzas at two different locations featuring crusts with a smoky flavor and crackling crust. There’s a fine line between charred and burned and Providence Coal Fired has just the right touch of flaky carbonized exterior — and chewy interior — produced by the blistering oven. The barbecue chicken version features coal-fired chicken, roasted onions, plum tomatoes, Monterey Jack cheese and sweet housemade barbecue sauce over a bubbly crust with crisp, blackened edges. We also love the Baby Bella, a white pizza with cremini and oyster mushrooms, ricotta and mozzarella cheeses, and a touch of truffle oil. 385 Westminster St., Providence, 454-7499; 6105 Post Rd., North Kingstown, 885-7499, providencecoalfiredpizza.com

12 Pies of Christmas

Pizza Marvin

This will be the fifth year that Pizza Marvin has led a statewide pizza party with a charitable component. Around the holidays, the Fox Point eatery collaborates with twelve beloved Rhode Island restaurants that each bake a specialty pizza for one night only, with all the proceeds benefiting a local nonprofit. Last year it was the Boys & Girls Clubs of Providence, and before that it was Farm Fresh RI and Amos House. For two weeks in December, look out for pizza collaborations with past partners like Dolores, Oberlin/Gift Horse, New Rivers, There, There and more. “It’s kinda like an advent calendar with pizzas instead of chocolates,” says chef Robert Andreozzi. 468 Wickenden St., Providence, 262-3336, pizzamarvin.com

Steak Pizza

Avenue N

Though there’s only three options, the pizza at Avenue N should not be overlooked. Every bite of this intimate restaurant’s steak pizza stands out with shaved sirloin, wild mushrooms, charred peppadews, provolone, black pepper aioli and scallions all making a solid impression. The hearty crust is the perfect base that never goes soggy with all those toppings. Pair it with a cocktail or wine to boost your mood, though you won’t need more than the pizza to make you feel better after a long week. Other options include the margherita and the chicken sausage with smoked Gouda, onions, roasted corn, ’nduja pink vodka sauce and parsley. 959 Hope St., Providence, 270-3895, avenuenprovidence.com; 20 Newman Ave., Rumford, 270-2536, avenuenamericankitchen.com

SICILIAN: The classic cheese, pepperoni, mushroom, olive and anchovy pizza at Caserta’s in Providence. Photography by Angel Tucker

Vegan Pizza

Pizza J

Vegans, vegetarians and gluten-intolerant folks can get their pizza fix without worry. While all menu items are outstanding, we love that you can substitute gluten-free crust and vegan cheese on almost every version and never miss a thing. The Tony Clifton emulates the untraditional with herbed ricotta (or vegan cashew-based cheese), potato, roasted red pepper, onion and garlic. Pizza J’s also kid-friendly and animated movies — a godsend — might be playing while you’re noshing. Better yet, sign the kids up for a build-your-own-pizza birthday party and they’ll become Pizza J fans for life. 967 Westminster St., Providence, 632-0555, pizzajprovidence.com

Buffalo Fiesta

The District

With its 800-degree custom brick wood-fired oven, you’ll never tire of The District’s abundant selection of craft pies. Sure, you can keep it safe with the Meat Lovers or margherita pizza, but you’d be missing out on inventive choices like the Pink Ala Vodka with sausage, arugula, banana peppers, mushrooms and a balsamic drizzle; the Hot Honey White pizza with garlic, mozzarella and olive oil; or anything involving Buffalo chicken (we’re looking at you, Buffalo Fiesta, topped with corn tortilla chips, avocado and ranch). Since you plan on staying a while, perhaps order a pitcher of red or white sangria for the table, and if you end up there on a Thursday night, you might
be treated to some live jazz. 54 South St., Providence, 421-0050, thedistrictri.com

Slice Selection

Antonio’s Pizza by the Slice

These aren’t your average lukewarm pizzas sitting in a case. Hot and toasty slices up for grabs include Mexican spins on pizza, the chicken or avocado quesadilla topped with pico de gallo, tomatoes, crisp tortilla chips, cilantro, provolone and cheddar, and drizzled with sour cream, or the beef taco pizza with seasoned beef, diced peppers, onions, tomatoes and cheddar. Sections are popped into the oven and handed over while they’re still all bubbly and warm, daily from 11 a.m. until midnight on weekdays and 2 a.m. on weekends at the Thayer and Wickenden locations. Go ahead and assemble a pizza tasting, featuring multiple choices in one box. 125 Wickenden St., Providence, 262-3929; 256 Thayer St., Providence, 455-3600; 727 East Ave., Pawtucket, 725-0808; 150 Connell Highway, Newport, 846-1124; 1916 Kingstown Rd., Wakefield, 789-8383, antoniospizza.com

Thanksgiving Pizza

Fellini Pizzeria

It’s only available one day per year — the day before Thanksgiving — but there will be no leftovers here. Fellini’s Thanksgiving pizza piles roasted turkey and gravy, mashed potatoes, stuffing and a side of cranberry sauce on a thin New York-style crust made from hand-tossed dough. If you miss the anomaly, then opt for the pumpkin pizza, available Halloween through November. A housemade pumpkin sauce blended with honey slides across dough topped with spinach, chicken, bacon and caramelized onions. 166 Wickenden St., Providence, 751-6737; 2190 Broad St., Cranston, 467-5992, fellinipizzeria.com

Secret Pizza

Hotline Pizza

Because only a limited amount of pizzas are made each day, you may have to jump through a few hoops to get your hands on Hotline’s thick Detroit-inspired dough with caramelized corners. But once you have a box of the hot and crisp-cheese-to-the-edges pie, you’ll be willing to perform any dog-and-pony show. Follow @hotline_pizza on Instagram and send a direct message to order a pizza as close to noon on days it’s open for pickup later that evening. The day’s menu will be listed in the stories, and they’ll announce when they sell out. The pro tip is to order a half-and-half pizza of the week’s special with the spicy pepperoni. Don’t spread the word. New location pending, instagram.com/hotline_pizza

Pinsa Pies

Bar Lazio

Roman-style pinsa (pronounced peen-sah) is one of the specialties at this quaint Italian eatery in the Knightsville section of Cranston. The toothsome pies are oval-shaped and perfect for sharing, with options ranging from the classic margherita to the spicy Calabrese, topped with mozzarella, tomato sauce and Calabrian salami and chili oil. During the summer months, don’t sleep on the squash blossom special: a white pizza topped with gossamer-thin squash blossoms plucked fresh from the restaurant’s garden and topped with a velvety piece of burrata. 1669 Cranston St., Cranston, 337-9666, barlaziori.com

PIZZA STRIPS: D. Palmieri’s bakery in Johnston offers a variety of pizza strips daily. Photography by Angel Tucker

Build-Your-Own Pizza

Bettola

Bettola is a spinoff of the popular Cranston eatery, Basta, after its signature Neapolitan-style pies became the talk of the town. Rolfe Square is home to the sister spot serving up pizzas made with a secret dough blend, San Marzano sauce and buffalo mozzarella fired in an Italian Morello Forni oven. The pizza names range from Marilyn Monroe (with “Bianco sauce,” ricotta, shredded mozzarella, gorgonzola, hot honey and crushed red pepper) to the famous Princess, a chicken parm pizza spread with marinara, shredded mozzarella, grated Romano, crispy chicken and basil. You can also build your own pizza, starting with Bianco, classic red or pink vodka sauces with six different options for cheese, and dozens of toppings from prosciutto to meatballs, topped with truffle oil, hot honey, balsamic glaze and more. 44 Rolfe Square, Cranston, 522-5222, bettola.com

Signature Styles

Pizza Mamma

Time to let go of those cold, lifeless slices that have been sitting under heat lamps all day and grab a slice of hand-stretched dough with golden, crispy edges that hold layers of vibrant toppings. At Pizza Mamma, whether it’s the Detroit-style squares with crunchy bottoms, classic foldable New York pies, or even grandma’s Sicilian slices, each pie is a promise of love and Italian American tradition. A couple of crowd-pleasers include monster-sized fried mozzarella, crispy Brussels sprouts dressed with prosciutto, hot honey and a truffle aioli, and irresistible garlic knots bathed in a garlic-herbed butter sauce and grated pecorino Romano. 640 Reservoir Ave., Cranston, 452-1020, pizzamamma.com

Old-School Pepperoni

The Big Cheese & Pub

The wood-paneling and faux-stained glass ceiling tiles bring guests back down to reality in this classic Italian joint where food is the focus. There are many crust combinations and gourmet versions on the menu to tempt you, but before you get all fancy on us, think about why you’re there in the first place. The place is called The Big Cheese, for goodness sake. Push the epic menu aside, stick to straight cheese or the original-style pepperoni and split a Greek salad, or you’re doing it wrong. It’ll transport you straight back to your childhood, time warp included with the price of a pizza. 606 Reservoir Ave., Cranston, 467-8210, bigcheeseandpub.com

NEW-HAVEN STYLE: The White Clam pizza at Frank Pepe Pizzeria in Warwick. Photography by Angel Tucker

Pizza Pub

Cumberland House of Pizza

Save the takeout for another night — Cumberland locals know CHOPS is the spot to pull up, grab a drink at the bar and catch up on all the hot town gossip. For fifty-two years, the Lambrou family has served classic, Greek-style pizza from this humble outpost on Mendon Road, where generations of northern Rhode Islanders had their first taste of the melty, cheesy goodness. Try the house special, loaded with pepperoni, mushrooms, sausage, hamburger, ham, salami, peppers and onion, or go all in on a Buffalo chicken grinder with provolone cheese and Buffalo sauce. 2360 Mendon Rd., Cumberland, 658-2626, chopsri.com

Roman Holiday

Pizzeria Romana

A few years back, Roman-born chef Luciano Canova started bringing his culinary talents across the border to Rhode Island from southeastern Massachusetts, and pizza lovers are all the luckier for it. Diners can choose from three varieties — thin crust, oval-shaped croccantini (“crunchy pizza”) and thick Sicilian pies — and thirty-three toppings, including roasted garlic, ricotta cheese, artichokes, eggplant, prosciutto and meatballs. All are flavorful, with ample servings guaranteed to please even the heartiest of eaters. Pro tip: The authentic pasta e fagioli soup makes a solid side. 3 Wake Robin Rd., Lincoln, 305-5848; 571 Atwood Ave., Johnston, 354-4440, trattoria-pizza.com

Fusion

Slice & Company

Giant slices might give New York-style a run for its money. Though what makes this pizza spot stand out from the crowd is its hand-stretched dough and creative pizza combinations including Chicken and Waffles — complete with fried chicken, waffles, bacon, mozzarella and Captain Crunch dust — the Nashville Hot with fried chicken, hot sauce, tomato, pickles and comeback sauce, and the Korean BBQ Chicken with gochujang-ginger barbecue sauce, banana peppers, roasted red peppers, sesame seeds and green onion. Slice & Company proves just about anything can be converted into pizza. 207 Main St., East Greenwich, 885-1117, sliceandcompany.com

Well-Done Pizza

Twin’s Pizza

A Rhode Island institution, North Providence’s Twin’s Pizza has served pizza and Italian American specialties for more than fifty years from the same family. Don’t let the crowded parking lot and waiting area dissuade you — service here is speedy. In its “Mad Men”-era surroundings, the Twin’s kitchen continues to impress pizza lovers by asking the all-important question: medium or well-done? Medium to medium-well will bring you a traditionally cooked pie with the occasional brown spot, but well-done brings palate-teasing dark brown cheese bubbles and a crunchy crust. Trust us: It’s the only way to go. 1000 Mineral Spring Ave., North Providence, 726-8978, twinspizzari.com

GRILLED: The Pizza Margarita at Al Forno in Providence. Photography by Angel Tucker

Charcuterie Pizza

Pasta Beach

At this neighborhood eatery with two locations in tony Newport and Providence’s Wayland Square, plus another in Boston, all the ingredients are from Italy, as well as the ovens that cook them. The prosciutto-topped pie is blanketed with generous slices of thinly sliced cured ham over tomato sauce, fresh mozzarella and arugula, while the Cacio e Pepe con Tartufo is bedecked with pecorino Romano, Parmigiano-Reggiano, cream, truffle oil and mushrooms. The pizza dough is kneaded twice the night before, rolled into balls, and placed inside boxes before each round is constructed and cooked in the Italian-style high-temp gas oven for one minute. The dough rises very fast, creating a light and airy pie. 138 Bellevue Ave., Newport, 847-2222; 195 Wayland Ave., Providence, 270-0740, pastabeach.com

American Pie

West Main Pizza

No delivery here, but you’ll enjoy the comfortable and relaxed atmosphere, friendly wait staff and beach-vibe/cool basement decor including license plates and hanging surfboards. The Buffalo chicken pizza, with spicy Buffalo chicken, red onions, scallions and a blue cheese sauce, is a notorious favorite. Locals also order the Great White, with garlic and herb chicken, broccoli, roasted red peppers and white sauce. The crust is housemade from whole wheat dough that produces a thick, fluffy and crisp foundation. Dine in (bar available!) or try the “Take and Bake” pizza at home. 1620 West Main Rd., Portsmouth, 683-1492, westmainpizzari.com

PIZZA FUN FACTS

• Americans eat 350 slices of pizza per second.

• The margherita pizza was named for Queen Margherita of Savoy, who liked the flavor and that its colors matched the Italian flag: white for the cheese, red for the sauce, and green for the basil.

• Approximately 3 billion pizzas (plus 1 billion frozen pizzas) are sold each year in the U.S.

• 93% of Americans that eat pizza, do so at least once a month.