Best Pizza In Baltimore
Baltimore may not be best known for its pizza, but it should be. There may not but a "Baltimore" style of pizza, but there is a vast variety of styles from classic and traditional to gourmet. Whatever your are craving, you are sure to satisfy it at one these five best pizza joints in Baltimore for either eating in, taking out or even take n' bake.
BOP Brick Oven Pizza
800 S. Broadway
Baltimore, MD 21231
(410) 563-1600
www.boppizza.com
The first thing that will grab your attention at this pizza joint is the smell of the wood-fire brick oven that creates the typical slight black char on the bottom of the pie's homemade crust. The toppings here range from the typical like mushroom, pepperoni and extra cheese, but you will also find some great unique toppings like clams, pesto and capers. If you are craving a specialty pie, try one of the number of options or create your own. If you are a cheese lover, try the Lucky 7 White Cheese pizza with mozzarella, ricotta, provolone, romano fontina, gorgonzola and cheddar. Become a fan on Facebook to find out about the weekly specials.
Pasta Mista
822 Dulaney Valley Road
Towson, MD 21204
(410) 321-8855
www.pastamista.com
You can grab an entire pie or a slice at either of the three Pasta Mista locations: Towson, Timonium or Canton. The menu of pizzas range from typical to speciality in both thin and think crust, plus a stuffed pizza. One pie to try is the Murillo with hot banana peppers, mushrooms, onions, oregano, mozzarella and parmigiano cheese. The stuffed pizza with double crust, pepperoni, sausage, mushrooms, ham, ricotta, mozzarella, parmigiano and sauce with surely fill you up. If you want something with your pizza, the menu hosts a variety of selections or pasta, salads and more.
Joe Squared
133 W. North Ave.
Baltimore, MD 21201
(410) 545-0444
www.joesquared.com
Either location of Joe Squared in Station North or the Inner Harbor will bring you back for more. The square pies here are cooked in a coal-burning oven and are topped off with fresh and bountiful toppings. This hipster joint has been featured on the Best of Pizza episode on "Diners, Drive-ins and Dives," named one of the top 50 pizzas in the U.S. by Zagat's, Nation's Top Pizza by Food Network Magazine and named Top 20 Favorite Pizzas in the Nation by Food Nation. A popular choice here is the Flag Pizza which is split in thirds with crushed tomato, mozzarella, provolone, romano, parmigiano and asiago; a roasted garlic cream with mozzarella, cheddar and ricotta; and finally a pesto sauce with fresh mozzarella. Be sure to follow Joe Squared via email newsletter or social media for the weekly pie specials.
Iggie's
818 N. Calvert St.
Baltimore, MD 21202
(410) 528-0818
www.iggiespizza.com
Iggie's prides itself on its brick-oven, artisanal, thin-crust pies with fresh ingredients and gourmet toppings, like artichoke pesto, pistachios and roasted duck. If you are looking for the unique, try the Anatra Arrosta with roasted duck, dried tomato, olives and mozzarella, or the Pistachio with pistachios, mozzarella, roasted red onion, parmigiana and rosemary oil. One way to try pizza here is with friends so you can order multiple pies and share. Iggie's is BYOB for eat in but is also great for carry out or take n' bake, a ready-made pie that you finish in the oven at home.
Chazz: A Bronx Original
1415 Aliceanna St.
Baltimore, MD 21231
(410) 522-5511
www.chazzbronxoriginal.com
Chazz offers patrons a open area where the coal-fired oven is housed and where guests sit at a counter, watch the process and then enjoy their lightly charred pie. Chazz, co-owned by actor Chazz Palminteri, brings Baltimore the flavors of Arthur Avenue in the Bronx with its "Bronx-style" pizza baked in a coal-fired oven. A tried-and-true classic here is the Burrata Margherita with San Marzano tomato, basil, EVOO and hand-formed fresh burrata mozzarella. If you want to try something different, try either the Contandina with parmigiano cream sauce, swiss chard, speck ham, farmer's sunny side up egg, pecorino and robiola cheeses, or the potato with parmigiano cream sauce, Idaho potatoes, white onions, rosemary, fontina cheese, black pepper, sea salt and a spicy Calabrese pepper oil.
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Jessica Lemmo loves to write about Baltimore's great restaurants. From food service to the atmosphere, you can be sure Jessica will cover the entire restaurant experience. She especially likes finding her readers great discounts. Her work can be found on Examiner.com.