7 essential pizza places to try right now
Ciao! Pizza & Pasta
Visit this tiny Chelsea shop for wood-fired, Neapolitan-style pies, crusts dappled with char and expertly topped. The margherita embraces purity of form, while a pie topped with roasted mushrooms, ricotta, and garlic has bosky allure. (Other don’t-miss places for Neapolitan pizza include da LaPosta in Newton, Posto in Somerville, and Quattro in the North End.) 59 Williams St., Chelsea, 617-2869346, www.ciaopizzaandpasta.com
Florina Pizzeria & Paninoteca
This Beacon Hill pizzeria serves a slice that is both incredibly large and incredibly good — possibly the best cheese slice in town. The whisperthin, crisp-bottomed crust yields with the most satisfying crunch when you take a bite. There’s a reason Florina twice won the people’s choice vote at the
Boston Pizza Festival. 16 Derne St., Beacon Hill, Boston, 617-936-4494, www.florinapizza.com
Jinny’s Pizzeria
Named for the grandmother of chef Lydia Reichert (Sycamore, Craigie on Main, Quince), Jinny’s turns out wood-fired pies with dough that develops its flavor over a 72-hour process. Order one topped with housemade Italian sausage, broccoli rabe, ricotta, fennel pollen, and chile oil, along with a Caesar salad (and, if you’ve timed
things right, some of the Sunday-only wings). Sit at the bar for the perfect low-key date night. 1231 Centre St., Newton, 617-4674764, www.jinnyspizza.com
Joanie’s Pizza
Believe the hype around Joanie’s Pizza, where Craigie on Main alums Dan Rodriguez and Anne Thompson make pies with a thin crust and charred edges that land spiritually somewhere between New York and New Haven. They manage to taste as good as they look. From a fridge full of pizza, these leftovers disappeared first. The place is named for the owners’ daughter; don’t forget to pick up some of their malt chocolate chip cookies for dessert. 83 Parkhurst Road #5, Chelmsford, 978-856-7015, www.joanieschelmsford.com
Si Cara
Find gloriously tangy sourdough pies at this Central Square pizzeria and natural wine bar from chef Michael Lombardi (Del Posto, Salty Pig, SRV). They are canotto-style, a puffy-edged, less rule-bound cousin to Neapolitan pies. Some call it “new age Neapolitan,” Lombardi says: “Essentially, the canotto is the younger generation in Naples and Italy being like, ‘Hey, we really like this style of pizza but we don’t like your rules anymore. We’re going to spread our wings and explore.” At lunch, there’s also pan pizza by the slice. 425 Massachusetts Ave., Central Square, Cambridge, 617-945-7629, www.sicarapizza.com
Tonino
Make reservations if you want to eat in at this tiny JP Italian restaurant where style-defying pan pizza is a main draw. “People call it grandma, Sicilian … I don’t want to put it in a box, and I don’t want to try to come up with a new kitschy name,” says chef Luke Fetbroth (Giulia, Moody’s, Sarma). Thick and bouncy, with a crunchy base, it makes an ideal platform for toppings like eggplant and ricotta or pepperoni and hot honey — though my favorite might be the simple, anything-but-plain tomato pie. 669a Centre St., Jamaica Plain, 617-524-9217, www.toninojp.com
Volo Craft Pizza
Opened in 2017, Volo has become a bit of an obsession among North Shore pizza fans. The takeout-only shop also makes New York-style pies, but the Detroit pizza is what’s really won them a following. The rectangular pies are thick and hefty, the edges crisp and lacy with caramelized cheese. The zesty sauce goes on top; cupped pepperoni is the only other adornment you’ll need. 152 Humphrey St., Swampscott, 781-584-6055, www.volopizzeria.com