Pizza: Slices, Sheets, and a Deal - Eat Cheap - March 2012 - Atlanta Magazine
 

Pizza: Slices, Sheets, and a Deal

3/1/2012

Illustration by Jason Ford

➻ Atlanta’s trendiest pizza restaurants boast charred, puffy-lipped Neapolitan-style pies cooked to order. But for speedy sustenance, there’s no replacing the all-American slice pulled from a whopper pizza on display. We remain loyal to Fellini’s seven locations, which have fueled broke college students and other bargain hunters since 1982 with their tender, thin-crusted wedges ($2.05 per slice) and generous toppings ($.50 each).Heartier appetites embrace the crisp “monster slice” ($3.50, $.85 per topping) at Cameli’s Gourmet Pizza Joint (699 Ponce de Leon Avenue), which can be customized with tomato, garlic, or basil pesto sauces. Verra-Zanno Pizzeria (11600 Medlock Bridge Road, Johns Creek) masters the New York–style pliable crust, with tomato sauce and mozzarella equally mottled over the surface ($2.35 per slice; $.50 per topping).

Feeding a family or a crowd? Avellino’s Pizzeria (902 West College Avenue, Decatur) makes thick-rimmed, rectangular “half-sheet” pizzas, roughly eighteen by thirteen inches, for a reasonable $15 ($2 each for toppings like organic spinach and roasted red pepper). Couples who can’t decide between marinara or extra virgin olive oil and garlic as a base can each order a thirteen-by-nine-inch “quarter-sheet” pizza ($11, $1.50 for toppings) and take home leftovers.

If your tastes have gravitated in Neapolitan directions, head to lunch at Buckhead latecomer Fuoco di Napoli (30 Pharr Road), run by Enrico Liberato, a native of Naples who previously tossed pies at both Fritti and Antico. Fuoco’s noontime deal includes a small margherita—satisfying in its tomato, basil, and buffalo mozzarella simplicity—with a salad and cannoli for $9.


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