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Eat & Drink

GoNOLA Tops: Pizza

Local NOLA restaurants have imported artisanal pizza-making traditions from Naples, Italy, New York, and Virginia, to name a few.

wood-pizza
Pizza from Wood. (Photo: Rebecca Todd)

There is something to be said about a good slice of pizza. While New Orleans may be better known for its po-boys, shrimp étouffée, and gumbo, it boasts a solid pizza game. Local restaurants have imported artisanal pizza-making traditions from Naples, Italy, New York, and Virginia, to name a few. Next time you are craving pizza, explore one of the following restaurants.

Where to Get Pizza in New Orleans

Ancora pizza. (Photo: Rebecca Todd)

Ancora

4508 Freret St.

Opened on Freret in 2011 during the sweeping revitalization of the corridor, Ancora prides itself on the set of strict rules it adheres to in order to serve Pizza Napoletana (that is, Naples, Italy-style pizza). The oven, directly from Naples, wood-fires the sourdough pizzas made with imported Italian flour. The restaurant’s best-selling pizzas are the Margherita and Diavola (topped with salami made in-house from local hogs). For the more adventurous diner, try the Putanesca with anchovies.

The Money Pie at Midway. (Photo courtesy of Dave Grunfeld Photography)

Midway

4725 Freret St.

Midway Pizza followed closely on the heels of Ancora, opening just blocks away. With signature pies made in the deep dish tradition, Midway’s style is vastly different from its neighbor’s. For those who prefer a thinner crust, try the Louisiana Thin pizzas. The most underrated pizza on the menu is the Reggie Dunlop, a thin pizza with arugula, pecans, prosciutto, pickled onions, and balsamic glaze, and, says owner Steve Watson, “named after Paul Newman’s character in the movie Slap Shot.” Stay tuned for the upcoming launch of a barbecue pizza, in partnership with Central City BBQ. Oh, and did we mention the restaurant’s decor has a Lucha Libre (Mexican wrestling) theme?

Mid City Pizza. (Photo: Rebecca Todd)

Mid City Pizza

4400 Banks St.

First opened in Mid-City, Mid City Pizza also recently expanded Uptown as MCP Uptown. The pizzeria serves New York-style pizzas with an emphasis on pick-up and delivery. Mid City Pizza’s top-seller is the T-Bird Special (pepperoni, Italian sausage, herb roasted chicken, asparagus, and roasted red pepper). Weekly specials include the Red Beans and Rice pizza (on Mondays, of course) and the Taco Pizza (served Tuesdays).

Quatro Formaggi pizza at Paladar 511. (Photo courtesy of Paladar 511)

Paladar 511

511 Marigny St.

Opened in an old warehouse in the Marigny, Paladar 511 has an industrial, hipster vibe. The food is Italian-inspired, and the menu features a selection of creative pizzas. The San Marzano Tomato, Mascarpone, and Wild Arugula pizza is the most popular— “especially at brunch,” says co-owner Susan Dunn, “where we bake two eggs on it.”

The Clam Pizza at PIZZA Domenica. (Photo: Graham Blackall)

PIZZA Domenica

4933 Magazine St.

PIZZA Domenica is the pizza-centric spin-off of Chefs John Besh and Alon Shaya’s Domenica. The best-selling pizzas are the classic Margherita and the Tutto Carne, made with house-made fennel sausage and tasso, salami, fresh tomato sauce, and shredded mozzarella. The Clam pizza, made with fresh clams, roasted garlic, chilis, shallots, and oregano, is one of the more unusual pizzas on the menu. “Folks might be intimidated to try it, but those who have tell us that it’s the best one they’ve ever had,” says Stephen Jeffcoat, general manager of Domenica (and former GM of PIZZA Domenica). The Magazine Street spot also features an extensive beer list emphasizing local breweries.

A sunny courtyard complements Pizza Delicious’s giant slices and pies. (Photo: Rebecca Todd)

Pizza Delicious

617 Piety St.

Voted the No. 1 pizza in New Orleans, Pizza Delicious in Bywater has grown from a pop-up started by college roommates to one of the go-to pizza joints in town. Order at the counter or get bike delivery if you are in the area. The top-seller by far is the pepperoni pizza, a classic choice. However, the roasted cauliflower and balsamic red onion pizza special is a delicacy as well. Co-owner Mike Friedman describes the “spicy, savory, creaminess of the cauliflower and tart sweetness of the red onions” as well as the option to add marinated Italian anchovies, “which takes it over the top.”

Slice

1513 St. Charles Ave.

And then there was one. Though the Slice location on Magazine Street has closed in order to reopen as Juan’s Flying Burrito, the original St. Charles location is going strong. Established in 2004, Slice has traditional pies plus signatures options like the P.G.A (the prosciutto, Gorgonzola, and arugula) or the H.A.P.P. (ham, arugula, provolone, pepper jelly, and diced tomato).

Sugar Park. (Photo: Rebecca Todd)

Sugar Park

3054 St. Claude Ave.

Originally opened on France Street in the Bywater, Sugar Park migrated several years later to its current location on St. Claude Avenue where it whips up more than just pizza. Its extensive specialty pies include the Who’s Your Mama (shrimp, pineapple, corn, and spicy Adobo sauce), A Pizza Named Desire (shrimp, andouille, and fresh jalapeño), and The Bird (chicken Parmesan, black olives, and mushrooms). Order a pizza and enjoy the courtyard.

Theo’s Neighborhood Pizza

4024 Canal St. and 4218 Magazine (plus locations in Metairie)

Like Slice, Theo’s first opened in 2004. Well over a decade later and several expansions— including a pizza truck— under its belt, Theo’s is still a local favorite. Create your own pizza or order from the list of specialty pies like the Chicken Pesto Pizza (pesto sauce, chicken, purple onions, roasted red peppers, goat cheese, and mozzarella) or The Eccentric (olive oil, garlic, spinach, feta, pepper-jack, mozzarella, chicken, jalapeños, yellow squash, spicy tomatoes, and Anaheim peppers). There is also a wide selection of vegetarian options.

Wit’s Inn

141 N. Carrollton

A Mid-City sports bar and pizza kitchen, Wit’s Inn has a casual atmosphere and a video poker machine. Another pizza stalwart, Wit’s reopened following Hurricane Katrina and hasn’t looked back. Order a New Orleans-centric pizza like the Muffuletta (herb sauce, ham, Genoa salami, mortadella, provolone, mozzarella & olive salad, with red sauce on the side) or the BBQ Shrimp (herb sauce, shrimp, sliced red potatoes, roasted garlic, green peppers & three cheeses).

Wood Pizza Bistro & Taphouse. (Photo: Rebecca Todd)

Wood Pizza Bistro & Taphouse

404 Andrew Higgins Dr.

Located in the Warehouse District, Wood offers 40 beers on tap and a large outdoor patio in addition to tasty pizza. Wood features a small but strong selection of specialty pizzas including the Margherita, the pepperoni, and the Chicken club with garlic cream, bacon, chicken, tomatoes, arugula, and feta ranch. Customers can also build their own pizzas.

LAGNIAPPE

Vieux Carre Pizza

733 St. Louis St.

Check out this nondescript, order-at-the-counter French Quarter pizza hole-in-the-wall. Don’t let the neon lights at Vieux Carre scare you away from trying the Bourbon Special (coincidentally, this is my husband’s favorite pizza) made with spinach, chicken, pesto, and feta.

Emily Ramírez Hernández is the child of New Orleans natives whose families have been in the city for generations. Emily's earliest memories of New Orleans include joyful car rides over bumpy streets, eating dripping roast beef po-boys at Domilise's, and catching bouncy balls during Mardi Gras parades with cousins. An urban planner by day and freelance writer by night, when she is off the clock she enjoys biking around town, belly dancing, and catching nerdlesque shows.

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