This elegant two-unit pizzeria serves Neapolitan pizza, a mozzarella bar, antipasti and pasta. The original North Beach location opened in 2014, followed by the second location in the Castro District in 2019. “We are known for our specially imported ingredients from Italy and take pride in our approach to pizza Napoletana. The San Marzano DOP can only be found in 41 Italian municipalities in the province of Naples and our Calabrian chili oil peppers are served on the side of every pizza to give the pizzeria an extra touch of flavor from Italy. Then there is our in-house made mozzarella, to the flour we use,” says Monica Covucci. “Our customers rave about our Proscuitto pizza, our house made mozzerella fior di latte and tomato sauce, topped with arugula, sliced prosciutto and fresh shaved Parmigiano and extra virgin olive oil to finish it off.”
Mootz Pizzeria & Bar | Detroit, Michigan
Mootz came onto Detroit’s pizza scene in 2019, but not with the city’s style. This sleek downtown spot serves up New York-style pizza. The 4,000-square-foot restaurant includes a separate Side Hustle counter for takeout and late night. It also features a full bar with 20 taps along with wine and cocktails. A hot appetizer is the Truffled Bumblebee (whipped sheep’s milk ricotta, bee pollen, honeycomb, fig, truffle honey and walnut focaccia bread). The pizza menu includes the Italian Grinder Pie with mozzarella, salami, ham, capicola, banana peppers, oregano, italian dressing, black pepper and red onion. There is also Nuts & Bolts with mozzarella, Italian sausage, green cocktail olives, tomato marinara, giardiniera, pecorino and shaved Parmesan. The Lasagna Pie features mozzarella, a three-meat bolognese, ricotta, EVOO, pecorino and shaved Parmesan.
Reeds Spring Pizza Company | Reeds Spring, Missouri
The staple of this small town, Reeds Spring Pizza Co. is situated near the tourist-dense Branson area, but it’s also a favorite among locals. The pizza menu features several creative pies, including the Nutty Bleu Pig with house-made rosemary lemon dressing, spinach, mozzarella, bleu cheese, mushroom, red onion, bacon, Parmesan and finished with chopped pecans and an herb blend. The Slap & Tackle is topped with basil pesto, spinach, mozzarella, fire roasted artichoke, chicken, slow-cooked tomatoes, provolone and Parmesan. Other items include a customizable noodle dish with several cheese, sauce, meat and vegetable options.
