Kansas: Limestone Pizza Kitchen Bar
> Location: Lawrence
The crust is Neapolitan-style and the ingredients are largely sourced from northeastern Kansas at this popular establishment specializing in what a travel website once described as “wood-fired ‘neo-prairie’ style pizza.” The margherita is much praised, but the menu also offers such variations as a pie with local asparagus and others featuring house-made Canadian bacon and Moroccan-style lamb sausage.
> Locations: Louisville area (four locations)
“Louisville-style pizza?” That’s what Benny Impellizzeri calls his pies made with two layers of cheese and two layers of toppings. While many pizzerias offer only one or two sizes, Impellizzeri’s makes four (10″, 12″, 14″, 16″) for standard pizzas, two for thin crust versions (14″ and 16″). A signature thin crust pie is the Old Forester Hickory BBQ made with Old Forester-spiked barbecue sauce, chicken, bacon, and cheddar and mozzarella cheese.
Louisiana: Pizza Domenica
> Location: New Orleans
The wood-oven pizzas were so popular at Domenica, the upscale Italian restaurant in the Roosevelt New Orleans Hotel, that they got spun off to their own dedicated venue (though pizza is still served at Domenica itself). Specialty offerings include a gorgonzola pizza with speck, strawberries, honey, and basil, and a wagyu steak pie with scallions and fontina – but more conventional varieties are available as well.
> Location: Portland
Located in Portland’s old Public Market building, Slab advertises its “Sicilian street food” – which includes what the pizzeria describes as Old World-style dough, formed into thick square, well, slabs. The basic offering includes tomato sauce, mozzarella, provolone, and oregano, with pepperoni optional, and there’s a Spicy Meat pie with red pepper sauce, pepperoni, pepperoncini, mozzarella, provolone, and blue cheese dip. Thin crust pies are also available.
Maryland: Joe Squared
> Location: Baltimore
A key part of the city’s Station North Arts and Entertainment District, Joe Squared specializes in (not surprisingly) square pizzas. The sourdough crust is said to be made with a 200-year-old starter and the pizza oven is coal-burning. In addition to a selection of signature pies, the restaurant offers more than 70 possible toppings for a build-your-own version. Among the many non-pizza items on the menu are chicken wings in 10 variations.
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