In Boston, you’re rarely more than a few blocks from a restaurant that offers pizza and with so many choices, so you can afford to be picky. We all have our pizza preferences with regards to crust thickness and style, but these pizzerias always seem to hit the mark. If you don’t already have a mental bucket list of pizza joints, then start one now and head to these 14 pizza parlors.
During these uncertain times, please keep safety in mind and consider adding destinations to your bucket list to visit at a later date.
1. Bianchi’s Pizza (Revere)
For well over fifty years, folks have been lining up for Bianchi’s Pizza. Slices here offer some of the best value in town – they’re huge and cheap. For a broader selection, order a whole pie then take your food to the picnic tables by the beach. Expect a thin, lightly-charred crust with a perfectly crisp texture. Hit the ATM on the way, this place is window service and cash only. Bianchi’s Pizza is located at 322 Revere Beach Boulevard in Revere.
2. Galleria Umberto (North End)
The lines for this pizza joint (open at lunch) are lengthy for a reason. If you’re up for Sicilian-style pizza by the slice, then you’ll adore Galleria Umberto’s thick, fluffy crust topped with barely-blackened, bubbly cheese. No frills, just classic pizza. There are a smattering of tables inside - otherwise order-to-go. Just as Bianchi’s, this place is cash only. Join the line at 289 Hanover Street in Boston.
3. Ciao Pizza and Pasta (Chelsea)
Just glancing at the food at Ciao Pizza is enough to set your stomach grumbling. From the generous orbs of mozzarella melting on the margarita, to the funghi, which features mushrooms, ricotta and enough arugula for it to count as health food (almost). Chelsea’s first wood-fired pizzeria serves Neapolitan-style pizza with a pleasantly chewy crust. You’ll find it at 59 Williams Street in Chelsea.
4. Blaze Fast-Fir’d Pizza (multiple locations)
Looking for speedy pizza that doesn’t taste rushed? Blaze provides the answer with its fast-firing method, which involves cooking pizza in temperatures up to 900F for three minutes. The crispy, flavor-packed result speaks for itself. If you want full control over your pizza, check out the build-your-own portion of the menu; the array of sauces available, from spicy red to balsamic glaze, sets it apart. There are four Blaze locations of this national chain: 123 Stuart Street in Boston, One Canal Park in Cambridge, 1282 Boylston in Boston, and 961 Commonwealth Avenue in Boston.
5. Santarpio’s Pizza (East Boston and Peabody)
This eatery was established back in 1903 and remains popular, winning multiple Best of Boston Awards in recent years, and Rachael Ray is even a fan. Santarpio’s serves thin, crispy crust pizza in classic combinations – try the sausage and garlic. Santarpio’s is located at 111 Chelsea Street in Boston and at 71 Newbury Street in Peabody.
6. Regina Pizza (multiple locations)
Although you’ll encounter Regina Pizza locations all over Boston, the quality varies, so it’s definitely worth heading to the original restaurant that’s been a staple of the North End since 1926. Once there, indulge in a brick oven pie such as the Giambotta, a creation that features three pounds of mostly meaty toppings! Visit Regina at 11 1/2 Thacher Street in Boston.
7. Brewer’s Fork (Charlestown)
Unusual toppings such as beet, potato, or even clams are on the pizza menu at this Charlestown eatery. Pies are wood-fired and anyone looking to pair their pizza with artisan cider or beer will fast become a fan of this restaurant. Brewer’s Fork is located at 7 Moulton Street in Boston.
8. All Star Pizza Bar (Beacon Hill)
This is one spot where vegans, vegetarians, and meat lovers can all happily chow down together. The folks at All Star hand-toss the dough before sliding it into a brick oven. The result is a thin crust pie with unexpected, gourmet topping combinations. You’ll find All Star Pizza Bar at 204 Cambridge Street in Boston.
9. Area Four (multiple locations)
They had me at "hand-pulled mozzarella," but this pizzeria also uses dough that has been fermented for at least 30 hours, as well as local, sustainably produced ingredients to create the perfect pie. Visit either 500 Technology Square in Cambridge or 264 East Berkeley Street in Boston to try this pizza.
10. Angela’s Coal Fired Pizza (Saugus)
Ever tried coal-fired pizza? Well, you can at Angela’s, where this cooking method produces a lightly blackened crust that is the ideal combination of crispy and chewy. If you’re concerned about the environmental impact of coal cooking, the restaurant uses anthracite (or hard coal) that burns much more cleanly than the kind of coal used in power plants. Angela’s is at 880 Broadway/ Route 1 in Saugus.
11. Leone’s Sub and Pizza (Somerville)
This Sicilian-style restaurant has been going strong since 1954, serving up square slices of pizza slathered with gooey, seasoned cheese on a fluffy crust. Leone’s is located at 292 Broadway in Somerville.
12. Picco (South End)
What’s not to like about a place that specializes in pizza and ice cream? The pizza comes out with a billowy, gently blackened crust that’s only enhanced by the creative toppings. The Alsatian is a blissful union of gruyere, bacon, onions, and crème fraiche, while one of the other pies proudly features Brussels sprouts as a topping! You’ll find Picco at 513 Tremont Street in Boston.
13. Stoked Wood Fired Pizza (Brookline)
Stoked, an enterprise that began as a food truck, expanded to include a permanent restaurant. You have plenty of options here. Not a fan of red sauce? The menu is split evenly between pizzas with a red sauce base and those without. Vegan? Gluten intolerant? No problem! All pies can be made gluten free and there’s a separate vegan menu. Stoked Wood Fired Pizza is located at 1632 Beacon Street (enter on Washington) in Brookline.
14. Max and Leo’s (Newton)
Another scrumptious spot for coal-fired pizza is Max and Leo’s. Pies are cooked for two or three minutes at 900F to create a charred, chewy crust – try the pulled pork pizza. Max and Leo’s is located at 325 Washington Street in Newton.