Rhode Island Pizza Options

We break down where to go for grilled, bakery, wood-fired, deep dish, New York-style and more.

For Pizza Strips:

D. Palmieri’s Bakery, Johnston

Colvitto’s Pizza and Bakery, Narragansett

LaSalle Bakery, Providence

DePetrillo’s Pizza and Bakery, Coventry Warwick, Smithfield and Glocester

Crugnale Bakery, Providence, East Providence and Cranston

For Wood-fired:

Figidini, Providence

Avvio, Cranston

Providence Flatbread CompanyProvidence

The Village Hearth Bakery Cafe, Jamestown

Christian’s, Bristol

For Brick-Oven:

Federal Hill Pizza, Providence

Providence Coal Fired Pizza, Providence, North Kingstown and Westerly

The Fire Brick Oven Pizza and Bar, Providence

Anthony’s Coal-Fired Pizza, Cranston

For Grilled:

Bacaro, Providence

Al Forno, Providence

Timmy’s Legendary Grilled PizzaProvidence

The Pizza Gourmet, Providence

For Sicilian:

Caserta Pizzeria, Providence

Catanzaro’s Pizzeria, Cranston

Crazy Dough’s Pizza, Newport

For New York-style:

Napolitano’s Brooklyn Pizza, Providence and Cranston

Fellini Pizzeria, Providence and Cranston

For Deep Dish:

Sicilia’s of Federal Hill, Providence

N.K. Chicago Pizza, North Kingstown

Cold Pizza strips

A.k.a. “party pizza” and a.k.a. “bakery pizza”. Regardless of what you call it, the important things to know about this Rhode Island treasure is that the dough is thick, the tomato sauce is heavy, the cheese is nonexistent (unless you ask for a sprinkling of parmesan) and the final product is served cold.  


Think a classic eleven to thirteen-inch Neapolitan pizza baked at a temp of 600-900° F. The humid heat of the wood oven creates a thin, delicate center and a puffy crust. 


This iteration is heated in, you guessed it, a coal-fired brick oven. Most pizza makers will prepare a New York-style pie before cooking it, resulting in a thicker, crisper crust. 


Rumored to have originated in Rhode Island, throwing some dough and cheese on the grill is the best method for attaining chewy, smoky, blistered perfection. 


Around since the early 1800s, this style features a rectangular, spongy bread base (like focaccia) and is traditionally topped in onions, anchovies, tomatoes, herbs and toma cheese (though just tomato sauce and mozzarella will also do the trick, too!).

New York-Style

Bada bing, bada boom: Bakers usually  start with a large piece of dough and then hand toss it until the middle is soft and pliable while the edges remain thick. It’s often served in wide slices which allows for easy foldability before consuming.

Deep Dish

Also sometimes referred to as Chicago-style, this pizza is as thick as pizza gets; after the dough is smoothed over a high-edged pan, it gets loaded with chunky tomato sauce and an abundance of cheese before cooking.