All Pizza

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King Dough

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It took a pair of legendary local entrepreneurs (Tom and Ed Battista) to convince some of the state’s most innovative pizzaioli (Adam and Alicia Sweet) to bring a long-awaited second location of their Bloomington pizzeria to the Holy Cross neighborhood in early 2019. Yet the swarms of smiling pizza fans who covet this joint’s crust and toppings are proof it Read more...
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Arni’s Restaurant

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A casual, family-friendly standby for pizza and burgers. The Arni’s salad, a chopped-up mix of ham, turkey, cheese, and radish, is a popular pre-pizza nosh. Lunch and dinner daily. Read more...
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Brozinni Pizzeria

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Whether you opt for the giant New York–style pizza or a pan-baked “Grandma’s Pie” at this popular southside pizzeria, the chewy, nicely puffed crust will remind you of the best pies of your youth. Specialty options come loaded with nontraditional proteins ranging from prime rib to grilled chicken, as well as a chunky, tangy tomato sauce. Stop in for pizza Read more...
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Puccini’s Pizza Pasta

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This funky pizzeria serves up innovative combinations on chewy crusts. Specialty pies include the Twice Baked, with potatoes, bacon, and buttermilk-herb dressing, and the Campfire, with smoked sausage, onion marmalade, Gorgonzola, and rosemary. Lunch Mon.–Fri., dinner daily. Read more...
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Papa Ray’s Pizza & Wings

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A welcome addition to Fountain Square’s growing list of late-night eateries, this petite pizzeria—the first Indiana outpost of a Chicagoland chain—is open until 2 a.m., perfect  for a post-bar binge. Topped-to-the-edge pizza and sauced-up wings drive the mostly carry-out and delivery business at this joint. Lunch and dinner daily.   Read more...
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Rockstone Pizzeria & Big Lug Taproom

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A wood-fired oven churns out creative pies, like one topped with roast pork and another scattered with shrimp and ricotta, at this casual venture from restaurateur Ed Sahm, who notes that the menu lists several traditionally baked pizzas as well. Though carbs dominate (baked pastas and focaccia sandwiches share the menu with the pizzas), salads are surprisingly well-composed, especially a Read more...
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Diavola

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Modestly loaded pies emerge expertly bubbly and charred from a centerpiece brick oven. Ingredients are simple but top-shelf, including homemade tomato sauce and meatballs, which join the likes of spicy sopressata, smooth clumps of fior di latte, and ample supplies of torn fresh basil and EVOO. Deep booths are perfect for leaning in over a luscious mound of burrata with Read more...
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Napolese

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Restaurateur Martha Hoover of Cafe Patachou fame dishes out her take on pizza—thin-crusted, blistered Neapolitan-style, and iconoclastically topped. Chef Tyler Herald offers light-and-earthy numbers like the T Bone Burnett, with fennel, asparagus, portobello mushrooms, and chèvre. Affordable quartinos of vino rule. Lunch Mon.–Fri., dinner daily.  Read more...
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Jockamo Upper Crust

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Owner Mick McGrath puts his spin on pizza with an extra-crisp crust and offbeat combos such as the Slaughterhouse Five (meaty, of course) and the Mediterranean, with hummus, olives, and tomatoes. Stop by this Irvington hotspot on Saturdays and Sundays to score a huevos rancheros pizza with eggs and chorizo, Jockamo’s version of brunch. Lunch and dinner daily.   Read more...
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Giordano’s

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The famous deep-dish stuffed pizzas are well worth the wait at this Chicago-based chain. You can’t go wrong with the Chicago Classic, strewn with pepperoni, mushrooms, green peppers, and onions, or the Bacon BBQ Chicken, dotted with tangy, balsamic-marinated onions. Lunch and dinner daily.  Read more...