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Santarpio's Pizza: Amazing Pizza in An Old-School Setting

Santarpio's Pizza: Amazing Pizza in An Old-School Setting

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Each year, it seems that more and more old-fashioned neighborhood restaurants disappear from the Boston landscape, often being replaced with condos, upscale eateries, or other businesses. One spot that has continued to operate--and thrive--after many decades is Santarpio's, a dark and rather gloomy-looking East Boston pizzeria in the shadows of a bridge deck that leads to the nearby Logan Airport.

Known in part for its surly waiters and rather colorful clientele, Santarp's (as it's often called by locals) consists of a bar to the right, some tables in the back, a narrow area with booths to the left, and a separate room further to the left with a bit more space. This is probably not a place to go to for quiet conversation, a romantic date, or a business meeting, unless your dining companions like rough-and-tumble joints. What it IS about is outstanding pizza that is difficult to categorize; it isn't quite bar pizza, isn't exactly Italian-style thin-crust, and definitely not gourmet. The pies are dusted with a lot of cornmeal, with a good amount of very rich sauce soaking the crust and a messy mix of cheeses placed on top. Toppings are relatively limited, with the pepperoni being a favorite along with the rather intense garlic pie. If you're not in the mood for pizza, there aren't really any other options for a full dinner unless you want to fill up on steak tips, skewers of lamb, house-made sausage, and perhaps a garden salad. Beer and wine are available, but don't expect to see microbrews or high-end French wines (the house wine is very inexpensive here, by the way). Santarpio's, as you might expect, is cash-only, though its newer location several miles north in Peabody does accept credit cards.

Santarpio's might not be sleek or modern-looking, and it definitely isn't chic and trendy, but if you like gooey, greasy pizza that tastes about as good as any in the region, this is one spot that you certainly want to check out.

Marc Hurwitz is the founder of Boston's Hidden Restaurants, a website that focuses on lesser-known dining spots in the Boston area and elsewhere in New England.

The BEST Pizza in Every State (& D.C.)

Picky kids, rejoice! We’re eating our way through the USA with this monster list of the best pizzerias in every state. Whether you’re a Chicago deep dish fan or prefer the thin crust of a Neapolitan-style pizza, there’s something for everyone at these family-friendly, cult-favorite spots. Keep reading to find out where to get your next slice.

1. Alabama: Slice Pizza & Brew
This spot has everything you need in a pizza place: a family-friendly atmosphere, beer on tap for the parents and inventive flavor combos. Try the Soul Pie, topped with black-eyed peas, sausage, and pepper jack.

725 29th St. S.
Birmingham, AL

2. Alaska: Moose’s Tooth Pub & Pizzeria
Started by a trio of rock climbers, Moose’s Tooth has become a cult favorite in Anchorage. While the stone-baked crust is delish, you’ll want to leave room for their wow-worthy desserts too.

3300 Old Seward Hwy
Anchorage, AK

3. Arizona: Pizzeria Bianco
Pizzeria Bianco isn't just a cozy neighborhood spot, though it certainly feels like one—it's a favorite of critics across the country, and chef Chris Bianco has a James Beard award under his belt. Plus, it gets parent bonus points for being just down the street from the Children's Museum of Phoenix.

4. Arkansas: ZAZA Fine Salad and Wood Oven Pizza Co.
You’ll find amazing thin-crust pizza at this hip Little Rock spot. Top your meal off with a scoop of their creamy homemade gelato—delish!

5600 Kavanaugh Blvd.
Little Rock, AR

5. California: Pizzeria Mozza
At Pizzeria Mozza, it's all about that crust: co-owner and chef Nancy Silverton has perfected her recipe for a chewy yet crisp crust that becomes beautifully charred in spots. On the menu, you'll find mouthwatering pies with toppings like squash blossoms, burrata, fennel sausage and Meyer lemon.

641 N. Highland Ave.
Los Angeles, CA

6. Colorado: Marco's Coal Fired
If you’re a pizza purist, you’ll find super authentic Italian pies at this gem of a spot in Denver. Try the Pistachio, topped with sweet Italian sausage, olive oil and pistachio pesto.

2129 Larimer St.
Denver, CO

7. Connecticut: Frank Pepe Pizzeria Napoletana
For a classic Italian pie, you’ve got to try Pepe’s. This spot is a fixture on many “best pizza in America” lists, and when you try the white clam pizza, you’ll see why.

157 Wooster St.
New Haven, CT

8. Delaware: Pizza by Elizabeths
The concept of this Delaware pizzeria is genius—every pie is named after a famous Elizabeth. We recommend the Boop, a classic combo of mozzarella, basil, balsamic and tomatoes.

3801 Kenneth Pike
Greenville, DE

9. Florida: Satchel’s Pizza
With live music, kids’ play areas and craft beer on tap, this place is already an instant fave. Add in the amazing pizza, and we’re set for life.

1800 NE 23rd Ave.
Gainesville, FL

10. Georgia: Antico Pizza Napoletana
Atlantans rave about this unbelievable thin-crust pie that’s lovingly baked in an imported Sicilian brick oven. Communal tables and an open atmosphere make it a fun pick for the littles.

1093 Hemphill Ave.
Atlanta, GA

11. Hawaii: Amina Pizzeria
This hole-in-the-wall pizzeria is a must-visit for Italian comfort food. Their pizzas and calzones are rave-worthy, and kiddos will love customizing their own personal pies.

12. Idaho: Flying Pie Pizzaria
The pies really do fly high at this awesome family-friendly pizza place. Stop by on Tuesday nights to take advantage of their all-you-can-eat buffet—kids under five eat for free.

6508 W. Fairview Ave.
Boise, ID

13. Illinois: Lou Malnati’s Pizzeria
For deep-dish pizza, you absolutely can’t go wrong with Lou Malnati’s. With a buttery crust, piles of Wisconsin mozzarella and a tasty sausage blend, it’s a Chicago area must.

439 N. Wells St.
Chicago, IL

14. Indiana: Bazbeaux Pizza
Located on vibrant Massachusetts Avenue, Bazbeaux is a kid-friendly haven for pizza lovers. With gluten-free options and inventive topping combos, your whole crew will leave feeling satisfied.

333 Massachusetts Ave.
Indianapolis, IN

15. Iowa: Zipp’s Pizzaria
Worth the drive, Zipp’s is a total hidden gem. Try the taco pizza, topped with cheese, salsa, lettuce, tomato, crumbly chips and beef.

16. Kansas: Limestone
Limestone’s pizzas are always a hit, perhaps thanks to the local ingredients that make up each “neoprarie” pie. From the Margherita purist to the adventurous eater, they’ve got something for everyone.

814 Massachusetts St.
Lawrence, KS

17. Kentucky: Boombozz Craft Pizza & Taphouse
Sip on a beer, watch the game and eat some seriously amazing pizza at Boombozz. Check out the hearty Pollotaté, topped with chicken, potatoes, and red onions.

1448 Bardstown Rd.
Louisville, KY

18. Louisiana: Pizza Delicious
New York-style pizza in the heart of New Orleans? Sign us up! They keep it simple with just a few types of pizza (picky kids, rejoice), and the crispy thin crust will keep you coming back for more.

617 Piety St.
New Orleans, LA

19. Maine: Slab
Here, it’s not a slice of pizza, it’s a slab. Fluffy focaccia forms the base to be customized with your favorite toppings, from pepperoni to artichokes.

25 Preble St.
Portland, ME

20. Maryland: Iggies Pizza
Feast on delicious thin-crust pizza at this fantastic Baltimore spot. Try the Alice, topped with pesto, spinach, mozzarella and goat cheese.

818 N. Calvert St.
Baltimore, MD

21. Massachusetts: Regina Pizzeria
TripAdvisor declared this Boston classic the best pizzeria in America, and we can't disagree there! The North End location has been serving up delicious brick-oven pizzas since 1926.

11 1/2 Thacher St.
Boston, MA

22. Michigan: Green Lantern Pizzeria & Lounge
Your crew will love the old-school, relaxed ambiance of this Detroit-area pizzeria. Pair your pizza with an appetizer of candied bacon and you’re sure to have one happy family.

28960 John R Rd.
Madison Heights, MI

23. Minnesota: Pizzeria Pezzo
Deep-dish and coal-fired pizza are both on the menu at this gem of a spot in White Bear Lake. Round your meal out with a scoop of gelato or a freshly made cannoli.

2143 4th St.
White Bear Lake, MN

24. Mississippi: Pizza Shack
You’re sure to get a one-of-a-kind slice at Pizza Shack. With options like Thai Chicken, Great American Burger and Cajun Joe, there’s something delicious for every taste.

219 Garden Park Dr.
Madison, MS

25. Missouri: Pastaria
You’ve got to try the Margherita pizza at Pastaria, but you might be tempted by their yummy pasta dishes too. Their kids’ menu is also awesome, so everyone is sure to be satisfied.

7734 Forsyth Blvd.
Clayton, MO

26. Montana: Bridger Brewing
Sip on a beer while you enjoy a slice of bison pepperoni pizza at this well-loved spot. The little ones can indulge in a root beer float too.

1609 S. 11th Ave.
Bozeman, MT

27. Nebraska: Yia Yia’s Pizza and Beer
You’ll find unique toppings and a perfectly springy crust at Yia Yia’s. Whether you’re a stickler for classic sausage pizza or you like trying new creations like hamburger pizza, you’ll feel right at home here.

28. Nevada: Pizza Rock
Pizza Rock offers a huge selection of pie styles, from Sicilian to New York to Chicago thin crust—we’re pretty sure we could eat here every day and never get bored.

29. New Hampshire: Tilton House of Pizza
Grab a perfect pie from this fab spot. The crust is the perfect mix of light, crispy and chewy—simple and delicious.

30. New Jersey: Santillo’s Brick Oven Pizza
Get some amazing Sicilian pizza from this local favorite. There are tons of pizza style options, from a 1940 version with just tomato sauce to a 1960 style with less cheese and more sauce.

639 S. Broad St.
Elizabeth, NJ

31. New Mexico: Giovanni’s Pizzeria
Head to Giovanni’s to get your New York-style pizza fix. Try the New Mexican, topped with chicken, ricotta, and of course, green chiles.

32. New York: Roberta's
Ask 10 New Yorkers for the best pizza place in the city, and they’ll give you 10 different answers. Our pick goes to Roberta's—it's totally worth the hype (and the wait!). Whether you go with the Hawaiian Punch or the Bee Sting, you'll definitely leave happy.

33. North Carolina: Luisa’s Brick Oven Pizzeria
This authentic Italian spot is all about the super thin crust pizzas. The Luisa is a crowd favorite, topped with sliced tomatoes, pesto, ricotta cheese and garlic.

34. North Dakota: Rhombus Guys
The unique topping combos at Rhombus Guys will be an instant hit with your fam, from pulled pork to pineapple to prosciutto. As an added bonus, little ones will have a blast coloring on the tables as you wait for your meal.

35. Ohio: Angelo’s Pizza
For a traditional thick-crust pan pizza, you can’t beat Angelo’s. The buttery crust, fresh toppings, and tangy sauce make it an instant family fave.

13715 Madison Ave.
Lakewood, OH

36. Oklahoma: The Hideaway
Originally opened in 1957, The Hideaway is a true Oklahoma establishment. The Paradise Pie is delicious, made with alfredo sauce, chicken, bacon, and spinach.

230 S. Knoblock St.
Stillwater, OK

37. Oregon: Apizza Scholls
Often hailed as the best pizzeria in the Pacific Northwest, Apizza Scholls keeps their pies simple and delicious, letting the ingredients speak for themselves. There’s an arcade room—perfect to keep kids occupied while waiting.

4741 SE Hawthorne Blvd.
Portland, OR

38. Pennsylvania: Nomad Pizza
Nosh on delish Italian-style pizza from this well-loved spot in Philly. The spacious eating area upstairs makes it the perfect place for families.

611 S. 7th St.
Philadelphia, PA

39. Rhode Island: Caserta Pizzeria
You’ll find thick but fluffy slices at this old-school Italian pizzeria. They’re famous for the Wimpy Skippy, a spinach pie stuffed with cheese, pepperoni and black olives.

121 Spruce St.
Providence, RI

40. South Carolina: EVO Pizza
EVO started out as a pizza stand at the Charleston Farmers Market, and now they’re famous for their drool-worthy wood-fired pies. Meat lovers will appreciate the Pork Trifecta, topped with sausage, pepperoni and bacon.

1075 E. Montague
North Charleston, SC

41. South Dakota: Lintz Bros Pizza
Pizza this good is totally worth the drive. Try out the Big Fat Greek Pizza or the Pie-Mac—you’ll be glad you did.

14287 SD Hwy 36
Hermosa, SD

42. Tennessee: DeSano Pizza Bakery
DeSano is all about the authentic Neapolitan pizza, cooked to order with fresh toppings. Kids are given pizza dough to play with while they wait—a great way to keep tiny hands busy.

115 16th Ave. S.
Nashville, TN

43. Texas: Fireside Pies
Get cozy with pizza made in a wood-fired oven with toppings like truffle oil and meatballs. Try their signature cheese salad to take your meal to the next level.

2820 N. Henderson Ave.
Dallas, TX

44. Utah: The Pie Pizzeria
The Pie Pizzeria is best known for its fluffy crust, but they’ve got three other crust options to choose from, not to mention vegan and gluten-free options. It’s safe to say that even the pickiest kids will be satisfied here.

1320 E. 200 S.
Salt Lake City, UT

45. Vermont: American Flatbread
Check out the neat wood-fired oven as you wait for your meal at this cozy restaurant. Offering microbrews and delicious thin-crust pizzas, this is sure to be a hit with your crew.

46. Virginia: Salvatore’s Pizzeria
Grab a classic Italian pie from this kid-approved spot. Start out with garlic knots, then try one of their delicious specialty pizzas.

4876 Princess Anne Rd.
Virginia Beach, VA

47. Washington: Tutta Bella Neapolitan Pizzeria
If you're hankering for authentic Neapolitan pizza, you can't go wrong with a visit to Tutta Bella. Your whole family will adore their inventive flavor combinations, and kids will love watching the cooking process in the open kitchen.

4411 Stone Way N.
Seattle, WA

48. Washington, D.C.: &pizza
This hip spot has been taking the District by storm, and for good reason. Pick one of their inventive combos or customize a personal-sized pie just for you (perfect for picky kids!).

1005 E St. NW
Washington, D.C.

49. West Virginia: Pies & Pints
Hand-tossed doughs are the canvas for all sorts of interesting flavor combinations, like grape and gorgonzola and sriracha shrimp. There’s a playground connected to the restaurant, making it the perfect spot for the whole fam.

219 W. Maple Ave.
Fayetteville, WV

50. Wisconsin: Ian’s Pizza by the Slice
Mac ‘n' cheese pizza, anyone? Kids will go wild for the off-the-wall combos offered at Ian’s.

319 N. Frances St.
Madison, WI

51. Wyoming: Pizzeria Caldera
You’ll find thin-crust pizza made in a stone-hearth oven at this Jackson hot spot. Locals rave about the authentic Italian crust and the comfortable family atmosphere.

Santarpio's Pizza

Wow - who cares if it's in the guidebooks, it's not like too many people ever venture over to East Boston for pizza. But those who aren't are missing out!

I went to this pizza place for the first time last week. It was fantastic. Just getting a plain cheese with a little parm sprinkled on is great. Also a beef kabob will level out all the carbs and make it a well balance meal. Get there early I hear the place gets packed at prime times.

worst pizza in Boston – Awful. The worst restorant experience I can remeber. The all-male abusive waiters will shove you around the place like cattle to fit new clients, all of whom, like me, must have read the fake reviews that SANTARPIO CORP must have posted on the Web yes, SANTARPIOPIZZA dot com is a chain, not the cozy neighborhood piza place they try to portray on the adds. When you get there, you will eat burnt pizza and pay through your nose or else. If you don't tip the abusive waiters above the 15% rate they will confront you on your way out, implicitly threatening you, making you fell terribly unconfortable. Don't ever go there .

A Classic Old-Boston Pizza Joint – When a waiter mutters, "Whaddya want" and writes the order on a greasy piece of paper or a napkin(!), you can pretty much be assured that you won't be having a fine dining night. And perhaps that's what makes Santarpio's so special. It is so completely unpretentious in an old-Boston sort of way that it is at once memorable and, yes, even lovable, kind of like a crusty uncle who's always telling you to stop doing whatever it is you're doing.

Don't come to Santarpio's expecting a varied menu. To paraphrase the comedian Buddy Hackett, the menu consists of two choices: take it or leave it. About all you'll find on the menu here is pizza and skewers of lamb and sausage. But that is plenty, as the pizza has a delicious crust that is heavy on corn meal and a particularly zesty sauce going nicely with the greasy cheese, while the meat skewers are so tasty that some people forsake the pizza entirely to make the skewers their meal.

Some folks are turned off by the Elks Lodge atmosphere of Santarpio's and the sarcasm and rudeness of the waiters, but to me, this is all part of the charm of the place. Indeed, there are fewer and fewer of these old-school joints in the Boston area each year, which is an absolute shame. I know that people seem to either love or hate this place, but put me firmly in the "love" category for Santarpio's.

Overrated – The atmosphere was good, but the pizza sucks. Over-rated. The pizza came out so soggy that it just flopped over and fell apart. We also waited 1 hour just to get in, and 1 hour just to get our pizza. I'd rather have Papa Johns.

santarpio's is the balls – i honestly don't even understand how anyone, can honestly write a bad review on the place. im a top flight italian chef and i can say that you can not beat this pizza. loved the old school atmosphere in this place. die hard boxing fan and loved all the boxing posters and memorbilla. cant be beat, cant wait to go back.

Great Food – This is a great place to get no frills pizza. The waiters and bartenders for fun to talk to and have been there for years!

HORRIBLE SERVICE – Okay..Honestly. the pizza was pretty good BUT the waiter was horrible. He was rude, unattentive, gave me the wrong beer, threw our silverware on the table, didn't say hello or thank you(or anything else but "OK"), interrupted while we were placing our order to talk on his cell phone(yes, he really did) and, to top it off, my back was to the waiter station where they kept the bus bucket so I was lucky enough to get splashed in the back of the head with some liquid(God knows maybe it was someone's discarded beer) without even so much as an apology.

I was very disappointed and I have NO idea what all the hype is about..Not worth the effort to get there.

Bottom line: DON'T GO THERE.

Terribly rude service average pizza – I am from Italy, and I realize that American Pizza is different then traditional pizza - but I don't get the hype about this place. It's a completely average American style pizza. The remarkable thing about this place is the terrible service - i'm not asking for much, but a bit of politeness should be a given. I asked the waitress what kind of cheese they use (the menu states simply "Italian cheese") - she did not know, and was VERY upset when my wife & I asked (politely) if she would let us know. The staff complained in front of everyone about the customers without even trying to hide their discontent.

I understand that these small local popular places have their own character & charm for being layed back & "no frills" - but rude service is unacceptable anywhere - from fast food dives to 5 star dining.

I do not recommend this place at all.

Best American style pizza – This is the best American style pizza I have ever had. Everything is fresh, delicious and affordable. Lamb kabobs make a great appetizer. It is a little annoying that they only accept cash, but it's worth the effort to stop at an ATM. It's really close to the Airport subway station which is nice.

Never miss when I'm in Boston – I am not from Boston, (LA native) but I have friends who live there and whenever I visit I have to go to Santarpios. The last time I visited was in February and there was a line outside waiting for tables. I braved the freezing rain for 40 minutes, it was completely worth it. I love love love the pizza and the sausages from the grill. The service is classic diner or deli style with a personality I can only describe as Boston. Do not miss Santarpios when you get to Boston!

After 100 years, this convivial Italian pizzeria still charms newcomers and longtime neighborhood regulars with the basics. – The Scene
Locals, some of them of Italian lineage, flock to this local institution to soak up the atmosphere. Some posters and photographs hanging on the windowless wooden walls date back to the restaurant's days as an all-male establishment, serving slices for five cents apiece. Local characters sip at a long bar, while diners take a seat in wooden booths. Smoke from the grill intermingles with amiable chatter, Frank Sinatra tunes and the aroma of authentic, homemade Italian marinara. Friendly waiters snag any opportunity for a good wisecrack.

The Food
Pizza comes in one size: Large (12 inches). A small amount of cheese and lots of wonderfully sweet, fresh-tasting marinara cover a crust of medium thickness. The list of toppings sticks strictly to the basics. Charred lamb chunks and large, juicy pork sausages are surprising additions to the otherwise exclusive pizza menu, but customers love them as sides or appetizers.

An experience to remember – I'm a former New Yorker who now lives in Los Angeles where the are no good pizza joints. On a recent visit to Boston I asked my friend to take to a good pizza joint so he brought me to Santarpio's. The pie was outstanding. I loved the thin crust and the sauce. The sausage was was also very good. I loved the fact there were no frills, pizza in one size, either lamb or sausage and the decor was something out of the 1940's. There is no way a place like Santarpio's could even get an operating permit in sanitized Los Angeles. The service was fine up until the point where my friend informed the waiter I was a Yankee fan at which point the insults started to fly, not only from the waiter, but from other customers as well. It was all done in good taste and added to the experience. I will definitely go back the next time I am in Boston.

This place is the worst of the worst – If you want maybe the worst service, add on a sprinkle of rude bartenders, long lines and below average pizza, please come to Santarpios. Seriously if you are a local, come on in, if you are not, beware. This place might have been good at one time, but let me tell you not anymore. I will admit the crust on the pizza was different and tasty (garlic), but I just can't get past how disappointed I was I had heard how amazing pizza it was. Coming to Boston for business quite a bit, I can tell you without hesitation Regina's destroys this pizza. BEWARE IF YOU ARE NOT A LOCAL.

Horrible – If you like average pizza, rude and non attentive service, and a ridiculous long wait to get in the place. I would recommend this so called pizzeria.

Was a GREAT Pizza Place. Not even close anymore – This was the Best Pizza place in New England hands down. This place has been there for over 100 years and all the big names have stopped in when in the area and the pictures on the walls show it. I have eaten from this place for the last 30+ years and over the last 4-6 years it has gone down hill and family members that are running it now should be ashamed. This place is an institution and how they make the food is as important as what is on the menu. The larger menu and bubbly waitresses are not in the spirit of the founder. A real shame I can not even take my children to the place as it is becoming no different than PizzaHut .

A Class of Its Own! – I grew up practically across the street from Santarpio's and it's always been a landmark I give when people want directions to my house. I would never go there on a weekend night or a holiday because the lines are ridiculous. but the pizza is good. some love it a lot and some not so much. Personally, I LOVE the lamb barbeque. It's delicious, simple -served with fresh bread they make there and hot Italian peppers - and not expensive. They also barbeque sausages in their same brick oven but I am not a sausage fan but I have tasted them and folks love them because they are delicious.

The waiters have all been there for years and so have the dishes, glasses and silverware. it's part of their "charm" . no extras like salad or coffee it's true, but it is what it is and that is good. Too bad there was the one bad review about an inattentive lawyer who embarrassed a customer saying he hadn't paid after he left a 30% tip!! I hear they expanding to the second floor of their building. who knows if that will bring an expanded menu. but hopefully the lines won't have to be outside so long. especially in the snow or hot summer time!

It's worth the experience and the food. TRY IT, YOU'LL LIKE IT!!

Sorry, didn't do it for us – I live in Chelsea and people have been recommending Santarpios since we moved here three years ago. Recently we were in Eastie and stopped there. and to be honest, we have no idea what people are raving about. The pizzas were huge, which is nice, but the crust was soggy, there was too much cheese, as others mentioned the atmosphere and service are sub-par, and the glasses for soda were dirty/spotty. I like a gritty, historic atmosphere, but this place didn't cut it. I'll even stop at Little Stevie's on Boylston Street at 2AM, so I'm not a pizza snob.

I would never recommend Santarpios to someone without a caveat. In fact, I actually think DiGiorno's is better.

the pizza's great. the decor - not so much – "Great pizza, no doubt. But there's little atmosphere to speak of, and it can be hard to get to if there's airport traffic."

BEST PIZZA IN MASS – I lived in the North End for 10 years and would go to Santarpio's at least once a week. Best sauce and crust. Highly recommend the gralic pizza and the bbq combo (sausage and lamb tips) cooked on their indoor charcoal grill. Great casual old school envirnoment that has stood the test of time.

the food is excellent, waiters not so much – I have been dining out at Santarpio?s for more than 4 years. I cannot complain about the food but the waiters are sometimes impertinent, some of them don?t pay any attention to their clients at all.

For instance, today, after spending almost one hour time, there and having interaction with the waiter 6- 7 times during my stay, at the end I handed to the waiter the total amount due + 30% tip and asked him for another glass of water for my wife. We stayed 5 more minutes at the table after I paid the check, On our way out the waiter came after us (yelling ) to tell me that I left without paying and embarrassing me in front of dozen of people waiting in line.

Respectful, I told him that I paid $ x amount and remembered him that I handed the money to him, then he went: yeah? I remember?. And that?s was it..

I thought that 30% is a good tip?apparently they don?t give a s?, Next time I will not leave any tip and I am sure I will be remembered.

LOVE IT! – I would go to Santarpio's every weekend if I could! The pizza is fantastic, inexpensive and fast! I went on a Sunday night, good time to go, and there was no line. There isn't much ambiance, but who needs it when the pizza is that good!

Simply the Best! – I have lived in Ohio 7 of the last 10 years and every time I come home Santarpios is a must! Even though my Sister moved to New Hampshire I still fly into Logan so I can stop there on the way out. The only pizza place that has come close to Santarpios is a little cafe in Rome, Italy and there sauce was only half as good. If you want a salad with your pizza, better bring your own becasue you won't find one here. Don't expect anything fancy, just casual and comfortable, nothing pretentious about this place. Definitely worth the wait no matter how cold it is outside!

The Real Best of Boston – This is real Boston. I've lived in Chicago for the past few years, and everytime I come home to Boston. Santarpio's is a must. This is a Boston insitution. plain and simple. My family has been in Eastie since the 1920's, and this is a family tradition. The simple fare, ambience, and people are the real deal. I've lived in the Back Bay, the South End, Cambridge and have been to all the fancy high end pizza places in those neighborhoods

( Upper Crust). and these places don't even come close.

Finally – I ate there for the first time tonight, and I was amazed. From me that means a lot. My friends

will tell you how easily I could just go on a tangent, and bore you with moisture content, density

and acidity etc. I have suffered years of undercooked overcheesed (give me strength, frozen dough?) pies to find this one. If I had never eaten that pie in the villiage with my dad in 1983, this would have been the best I had experienced in my life. By the way that particular restaurant has changed hands but kept its' name, and now makes a horrid pie . if you must know. The only thing that kept this pie from absolute perfection was an odd lightness and dryness. Yes, I've had Regina's. No, it isn't even close. This is a different level.

Terrific food. Terrific service. – We ate dinner at Santarpio's on a recommendation from a friend, and we are so glad we did!

The pizza was great and the service was good as well.

The place was very busy on a Friday night, but two can get a table easily, since it's a family dining kind of place.

Would recommend it to anyone looking for good pizza.

Home away from Home – I've been going to Santarpios for decades sometimes 2 or 3 times a week.

To know them is to love them, the pizza is Incredible, Buts theres nothing better then sitting at the bar talking sports with Lefty eating a double Lamb with extra bread and peppers. Tom was great when his son won the Olympics. ( ask theres some serious History)

I now live in Florida and Sartarpios is always my first stop out of Logan.

If your reading this Hey Lefty, Joe, Tom, Tony, I'll be there soon gene in FLA.

THE WORST Hand Down – Imagine eating a tick slice of soggy bread with gross tomato sauce and a tinny portion of cheese at a trashy joint and you will have experience Santarpios. TERRIBLE!

Best Pizza. – As a Bostonian who moved to Florida 4 years ago, I can tell you every time I land at Logan the first place I am going is Santarpios. They have the best pizza of anywhere. The BBQ is to die for. And for anyone who complains about the service. get used to it!

UGH . – This is the place to go if you liked to be yelled at for not clearing the 6 empty dixie cup size glasses (last time I checked that was the waiter's job) eating half raw sausage, bricks (oops sorry I meant bread) and pizza with sauce that looks like tomatoes thrown on it and cheese that is at least 3 inches from the edge of the crust. I have realized that this may be the perfect place for local Bostonians but not for a country girl from Rhode Island. My b/f teases me that we don't know how to cook in RI but at least we serve our SODA in 20 oz glasses and know what a Hawaiian pizza is! Never going back!

eastie love it or don't come – after reading all 53 reviews on this site, i realize that most people come here for the ambiance and that most of them can't appreciate what Santarpio's means to most of Eastie,

without question it the best pizza in Boston, and the BBQ is just that BBQ, either lamb or sausage. cooked the way you order it by Lefty, a real person who cooks and bartends and is one the last of the best of Eastie, it's the place that i have coming to since i was a child and i still remember the thrill of sitting at the bar with my dad, drinking a coke and being

treated like a princess by all the quys at the bar, those shady characters (to outsiders)

who had hearts of gold, i am at Santarpio's almost every Friday and wouldn't trade places with anyone , it's the best of Eastie.

embedded boston culture – I have been going to Santarpios for the past twenty years and there is absolutely no experience like it. My father grew up in East Boston and his family has been going there since the 1930's. We used to drive down from New Hampshire twice a month just to get a sausage bbq and pizza. I have thus lived in NY for the past six years and still have tasted no pizza even close to as good as Santarpios. Everytime I go visit my parents, we make sure we make a trip to chelsea street in east boston. Bring your appetite when you go, because you'll want to eat a whole pie on your own. If you know anything about pizza, you'll never eat a better slice.

Combo and a pie. – Hands down the best place in the area to eat. My buddies and I eat here religiously on Fridays (get there before 5pm or you'll be waiting outside for a table). If you have the appetite for it, get a combo (lamb and sausage) and I reccommend a pizza for every two members of you party.

15 year – I am 32 years old and live in the South Shore and I travel to Santarpios through Boston once a week for the great food, inexpensive menu, and friendly treatment from Lefty and Carl at the bar.(That Boston accent makes that last one sound good)

The Best – Nothing has changed at Santarpio's since the place open three generations ago. Start with with a Sausage & Lamb BBQ combo with freshly baked crusty Italian bread with cherry hot peppers. With any luck Lefty will be on the bar and the grill. Then order a sausage, garlic, extra cheese pizza. After finishing this dinner, life will be complete, because you have had the best.

tgirls – My cousin and I have been going to Santarpio's since we were kids. These guys can be a little rough but trust me they are GREAT people. The pizza is the best WE have ever had. Its just a great place to kick back in jeans and have a carafe of the house wine and a few laughs with a good friend or a group. When you go dont forget to bring your buck for the jukebox and play sammy's (candyman) for Tony & something from pretty woman for Patrick!! The Girls!

Great Pizza – I really think that Santarpio is the best pizza in Boston. The people are friendly and food always melts in your mouth. You want to come back for more to enjoy great pizza.

Operations Associate – Santarpios' is the best, I've been going there for years. I love this place, haven't been there in awhile, just thinking about it now makes me want to be there. It's great.

Family Owned Forever! – Santarpio's gets this review from a born and raised Bostonian! I left 16 years ago to move to Florida and anytime I go home to Boston, I go eat at Santarpio's. The place has been family owned for something like 75 plus years. Only the guys are allowed to be waiters, and the two items the place makes second which is second to none is the pizza and lamb shishkabob! The pizza is fresh, dripping with zesty cheese and out of this world! The shishkabob is grilled on an open flame with tender lamb on a skewer with hot peppers, and served with a piece of French bread! I sent an attorney friend who had a stopover at Logan Airport there for lunch, and he has never stopped raving about the incredible pizza he ate! The atmosphere is nothing but simple and unpretentious, but the food is absolutely the finest!

santarpio's rocks – Santarpio's is absolutely the best pizza in the

U.S., not to mention the most succulent lamb around. I live in California now and I have literally cried over the lack of even half way decient pizza. I lived in Boston for thirty years and went to Santarpio's every week since I was three. I miss Santarpio's pizza soooo much, I might have to move back for it.

Excellent pies without all the BS -- great grill too! – Worth the adventure. Physically the space is nothing (more like a bad cellar conversion to a den). But you're here for the food. Everything is fresh, made to order and served H-O-T. Order anything you desire - there is no way to be disappointed.

The Best – Santarpios is the best pizza in boston. a classic hole in wall, tons of character and flavah!! EXCELENTE.

SANTARPIOS! where GOD gets his PIZZA – ive had pizza's from all over and NOBODY , I Mean NOBODAY has a tastier sauce,crust, in fact the pizza is so light you can finnish one off by yourself.

The proper protocal is order a sausage or lamb tips before eating your pie. the resteraunt itself has such a local EASTBOSTON atmosphere, that if you get out of line , you be sleeping with the fish's soon enough , you feel you just stepped into the 1940's and joe pecci & gang run the joint. GREAT SERVICE, GREAT FOOD .. you better eat there or you need to speak to the STAFF !

Still Eastie Local Joint – Grew up going here and still love to eat here. They make a great, thin crust pizza and excellent barbecue. The service is far from warm and fuzzy, although the place is full of character and local history. Not only the boxing photos, but the connection with the 1980 USA miracle on ice hockey team. And don't even think of insulting the Red Sox. No it's not pristine, it's a local joint. Yeah, there can be long lines on weekends so beware but most people who go there, both locals and others will generally say it's worth it. PS, The only kind of wine they serve is "red" or "white" and if you want more particulars than that, it's really not your kind of place.

Truely Unique – Charcol fired grill pizza. Serving simpley delicious pizza. Start with and order of the lamb and sausage kabobs. The staff is East Boston and friendly and the line outside of this establishment is a testiment to the quality of its pizza.

Reality Pizza – This bar/restaurant serves up the best charcoal grilled lamb tips and sausages along with original old time brick oven baked thin crust pizza.

you may have to wait in line a bit if you arrive after 7PM on a weekend night but the wait is well worth it

pizza at it best – Have been going for years. The ambiance is quite unique not the best, but unique I would say, who cares anyway the pizza is the best in the area.


tasty lamb – This is the best place in the U.S. A.

My friends who fly into logan ask if we can go for pizza first.

They always order one plain and one lamb shishkabob.

The service is always excellent and quick.

I may sound like i own the place, but i dont.

this and slicy – I lived in eastie Most of my life.. and this place was always hopping and you waited an hour just to get was to die for espcially the extra cheese pizza..

Best Of Mass Pizza: Top 10 winner, rankings for best pizza in Massachusetts announced

Where can you get the best pizza in Massachusetts? As this installment of Best Of Mass comes to an end, we're ready to give readers an answer.

In this Best Of Mass, MassLive readers nominated and voted for more than 150 Massachusetts pizza shops.

Then, Best Of Mass Pizza judges, Nick O'Malley and Serena McMahon visited the top 10 restaurants (5 from the western category and 5 from the eastern categories), as nominated and voted upon by readers to name one as having the best pizza in Massachusetts -- and to tell you where else you should visit.

Here are the results for Best Of Mass Pizza:

Eastern Mass. Finalists

Here are the top five restaurants with the best pizza in Eastern Mass., as nominated and voted on by MassLive readers (in order of visit):

  • Teresa's Pizza, Millbury
  • Regina Pizzeria, Boston
  • Ernesto's Pizza, Boston
  • Santarpio's Pizza, Boston
  • Nana's Pizza, Everett

Western Mass. Finalists

Here are the top five restaurants with the best pizza in Western Mass., as nominated and voted on by MassLive readers (in order of visit):

  • Red Rose Pizzeria, Springfield
  • Village Pizza, Greenfield
  • Casa Pizzeria, Ludlow
  • Peppo's Pizza, Agawam
  • Capri Pizza, Holyoke

No. 10 - Teresa's Pizza, Millbury

Location: 198 Millbury Ave., Millbury,

Types judged:

Nick's take: "I love what they did with the Mildred Special. It's not just a big ol' combo pizza. No, it's cheese, then toppings, then more toppings to seal it in like a cheese-encased meat torpedo that helps deliver the toppings.

The folks at Teresa's aren't shy with their cheese and toppings. Requests for "extra cheese" come with a warning."

Serena's take: "Although I'm anti-forks when it comes to pizza, you might need one if you order the Mildred's Special at Teresa's Pizza. The crust barely supports the amount of meat they've loaded onto it- sausage, pepperoni, hamburger, peppers, mushrooms and onions.

The thinly-sliced meat is cleverly placed underneath melty mozzarella cheese. If you aren’t into a greasy pizza, Teresa’s might not be for you! I wished I had dapped off some grease with a napkin before biting in."

Watch judges visit Teresa's Pizza in Millbury:

No. 9 - Village Pizza, Greenfield

Location: 42 Bank Row, Greenfield

Types judged:

Nick's take: "These were definitely the thickest slices we got through the whole competition. Not quite 𧷮p dish,' the Greek-style pizza still gives you nice big chewy bites of fluffy crust with a whole lot of cheese up top.

I'm a fan of the Hercules, which is meat-heavy at first glance but has nice balanced touches with the garlic and basil."

Serena's take: "Village Pizza's Greek pizza was uniquely different than most of the other Best of Mass Pizza stops. I enjoyed their thicker sauce and small slices, not making for a messy, greasy experience.

Their Hercules pizza is specifically crafted for the meat lovers of the world, so get ready for this: under a thick layer of cheese, you’ll find sausage, meatball, pepperoni, bacon, basil and fresh garlic! People who prefer a crispier crust will find a home here at Village Pizza."

Watch judges visit Village Pizza in Greenfield:

No. 8 - Regina Pizzeria, Boston

Location: 11 1/2 Thacher St., Boston

Types judged:

Nick's take: "If you've tried the other franchise locations, be aware: The original is a step above. The pizza you get at the Thacher Street location comes with a flavorful, chewy, toasty crust topped with a light sauce that really entices your appetite. It's the kind of pizza that'll make you want more.

Another big plus: They don't shy away from the toppings. The Giambotta came with big, bold pieces of pepper, onion and meats that really made those flavors pop."

Serena's take: "It was my mistake thinking Regina Pizzeria in Boston's North End was going resemble their other locations. Their original location has lots of charm, which made eating their extra large slices of melty cheese pizza even better. Their cheese pizza is exactly what you want late night dreaming of a warm, cheesy slice.

The Giambotta special contains excessive amounts of pepperoni, salami, sausage, mushrooms, peppers, onions and mozzarella cheese. The large chunks of onion weren’t evenly distributed over the pizza, so be hesitant on this special if you aren’t big on onions. The Giambotta pizza lacked the amount of warm, gooey cheese that I loved on their original cheese pizza."

Watch judges visit Regina Pizzeria in Boston:

No. 7 - Santarpio's Pizza, Boston

Location: 111 Chelsea St., Boston

Types judged:

Nick's take: "The flavor in this pizza will knock your socks off, completely. Santarpio's intermingles it's sauce and cheese on the pizza -- by having the two be mixed together, there's no "cheese layer or sauce layer," it's all one.

The sausage and garlic combination adds a crazy dimension to the pizza overall. The sauce and cheese flavor at Santarpio's is just different from what you get at other places. It takes the same base pizza ingredients and delivers a bigger punch of flavor."

Serena's take: "If you're looking for a more crispy crust, family-owned Santarpio's is your place. Their classic cheese pizza crust is almost slightly burnt, which I enjoyed. They served Nick and I their garlic and sausage pizza, which didn't sacrifice any delicious garlic flavor. The medium-sized chunks of sausage were manageable to eat on top of the pizza.

At Santarpio’s, the cooks were loading on sauce to the dough, then mozzarella, then more sauce mixed into the cheese. At Santarpio’s, customers can watch their pizza being made by the cooks and put into the oven! A simple idea that connected us to the entire pizza experience."

Watch judges visit Santarpio's Pizza in Boston:

No. 6 - Red Rose Pizzeria, Springfield

Location: 1060 Main St., Springfield

Types judged:

Nick's take: "Red Rose is one of the two returning contenders from our last Best of Pizza for Western Mass. -- and I'm sure glad they are. Their cheese pizza combines a thick, chewy crust with a light zesty sauce that coats it well without making the whole thing too bulky.

I remain a big fan of their square slices, going between an edge piece and a center piece is like having two different pizza styles in one."

Serena's take: "It's safe to say that Red Rose does pizza right. As soon as you walk in the doors, you see their homemade dough being rolled out and prepared. Their family recipe for their sauce hasn't changed in decades.

Red Rose easily made the top ten Best of Mass list for their multitudes of flavor options, paired with their thick crust style. We ate their margherita pizza, which was packed with homemade marinara sauce, fresh basil, mozzarella and herbs. Normally, I use a heavy hand pouring garlic salt onto my pizza, but their margherita was the perfect amount of garlic goodness. The fresh sliced tomato on top of each slice was a delicious added bonus."

Watch judges visit Red Rose in Springfield:

No. 5 - Peppo's Pizza, Agawam

Location: 421 Springfield St., Agawam

Types judged:

Nick's take: "In recent years, Peppo's has been working a "secret ingredient" into their pizza. I'm a sucker for any sort of hidden/secret recipe. Whatever it is, I love it.

The cheese at Peppo's was the spot-on combination of light, chewy crust with cheese that simply burst with mozzarella flavor. The house special provided a crazy-thin crust acting as a tiny gateway to a wonderland of sauce and cheese up top."

Serena's take: "Peppo's served us the lightest, fluffiest cheese pizza. After eating so many different cheese pizzas for Best of Mass, I couldn't get enough of their simple, yet perfectly prepared, cheese pizza. It encompassed all the melty goodness you crave in a classic cheese slice.

Their thin crust, savory house special pizza is made using a secret ingredient that Peppo wouldn’t reveal to us. I’m still trying to guess what it might be."

Watch judges visit Peppo's Pizza in Agawam:

No. 4 - Nana's Pizza, Everett

Location: 416 Main St., Everett

Types judged:

Nick's take: "It's about time someone brought out a slice of Sicilian. To be fair, I'm not sure if anyone else could do it any better. Nana's makes a big, hearty slice with a delightfully chewy crust with a managerie of meaty toppings up top -- highlighted by the inclusion of Nana's specially made meatballs.

As for the thin crust cheese? It's spot on, picture perfect. It's everything I imagine when I think of the classic prototypical slice of cheese pizza."

Serena's take: "Nana's Pizza packed a punch at the end of our Eastern Mass judging day. The Meat Lover's Sicilian pizza left me shook--it was the thickest slice on our trip. The Meat Lover's Sicilian boasted a sweet crust, thick sauce, bacon, meatballs, pepperoni and melty cheese to die for. Each bite of sicilian contained a mixture of the top-notch quality ingredients.

We got to meet the actual Nana of Nana’s Pizzeria, who makes the meatballs homemade (and is the cutest person ever). The seating area is super spacious, so if you’re looking to satisfy your hungry kids but also relax in an enjoyable setting, I’d highly suggest checking out Nana’s Pizzeria."

Watch judges visit Nana's Pizza in Everett:

No. 3 - Ernesto's Pizza, Boston

Location: 69 Salem St., Boston

Types judged:

Nick's take: "There's something special about when a by-the-slice shop totally crushes it. The pizza comes out in its ideal form. No need to wait for it to cool. It's just straight from the plate to your mouth. That's what you get with Ernesto's.

Iɽ never had a ricotta-chicken-pepperoni combination on a pizza, but now I'm glad I have. It's a creamy, creative idea. The ricotta adds a smooth mellow favor that pairs well with the hardiness of the chicken and kick of the pepperoni.

The real star here is the crust. I could eat this crust all day. It's light, chewy, bready and just a tiny bit sweet. If you go here and you don't finish your crust, we're going to have words. (Or I'll just swoop in and steal your crust.)"

Serena's take: "Not even Nick knocking our entire pizza over on Facebook Live could ruin our experience at Ernesto's in Boston's North End! If you're on the run in Boston but don't want to sacrifice pizza quality,

Ernesto’s old world style pizza should be on your radar. You pick whatever flavor slice you’d like and Ernesto’s has it ready to go. Just eating one slice of cheese filled me with it’s toasty, chewy crust. Their chicken-pepperoni-ricotta special pizza had delicious chunks of chicken that were in each bite. Oh and the size? Huge. You might have some bites leftover for later."

Watch judges visit Ernesto's Pizza in Boston:

No. 2 - Capri Pizza, Holyoke

Location: 18 Cabot St., Holyoke

Types judged:

Nick's take: "It kills me that we're giving Capri second place again (they placed No. 2 back in 2015). They make a killer pizza. Their cheese can stand up with any competition out there in terms of taste and texture. Plus, they're one of the few places that actually had some fun with their specialty choice.

The sweet chili chicken was a delicious new flavor style that Iɽ never had before working a balanced approach with the sweet sauce, ranch and cheese. Capri crushed it."

Serena's take: "You need to go get the sweet chili chicken pizza from Capri Pizzeria as soon as possible. Not only is their presentation of the pizza beautifully delivered, the pizza itself is downright delicious. It's their newest speciality pizza and I vote it should be permanently added to the menu. Tender chicken tossed in sweet chili sauce packed protein in every bite, leaving you feeling satisfied with loads of veggies mixed on top.

If you want to impress your friends with a new pizza option, head straight to Capri for this sweet chili slice. Capri’s toasty, ideal cheese pizza high was high in the ranks too, with the perfect amount of cheese melted into their mouthwatering crust."

Watch judges visit Capri Pizza in Holyoke

No. 1 - Casa Pizzeria, Ludlow

Location: 325 East St., Ludlow

Types judged:

Nick's take: "Casa Pizzeria is the new kid on the pizza block, having been open only eight months and with limited hours. Of all the pizza places we tried, this is the one place I want to go back and try again -- and would personally recommend to other people.

Casa's signature is a thin-style traditional pizza cooked at high temperatures to get that nice, chewy that bubble a little on the outside.

What won me over were the little touches. Yes, the crust and cheese were good on the margherita and cheese pizzas. But you could also get a little sweetness from the crushed tomato sauce. You can pick up the little notes of garlic and olive oil -- and a little highlight from the grated Parmigiano Reggiano. It's all simple, upfront ingredients that you can taste went you take a bite.

The best part about during these Best Of competitions is going out and finding some little place that you had no idea was doing something special. This time around, it was Casa Pizzeria."

Serena's take: "Casa's Pizza, a small father and son operation in Ludlow and well-deserved winner, create eat bite of pizza to transport you right to the heart of Brooklyn, New York. We tried their classic cheese and flavorful margherita special, which made me instantly wonder why this pizza hadn't been in my life sooner.


Chloe @ foodlikecake

I've been looking for the perfect pizza dough forever!


This is excellent, I've been looking for a good crust recipe! Have you ever tried making this with whole wheat?

Chef in Training

I have not tried whole wheat. If you try it, let me know how it turns out :)


I have done this with between 1 and 2 1/2 cups of white whole wheat flour, and it comes out great. :-)

This is my favorite pizza dough recipe.


Averie @ Averie Cooks

I love that you have your go-to pizza dough recipe. I have one that's ready in an hour and a whole wheat one, but yours is even faster! Love that. Pinned!

Melanie @ Carmel Moments

You can never EVER go wrong with pizza! Looks perfect!

Sherri J.

Do you have a recipe for homemade sauce?


you are looking for a sauce recipe!
I have one that I use all the time and you can make it as sweet or not as you want,
here you go
1 small can of tomato paste
same can of hot water
tbl brown sugar
teas oregano
1/2 teas pepper
1/2 Italian seasoning
1/2 teas garlic

mix in a bowl and paste your pizza

_--_ you can add or delete brown sugar as you like it, you can put a little at a time till it taste good to you, play around with spices as you wish.

I'm hoping that you like this one


Best Recipe Ever.
OmG. I made a Stromboli with this dough.
Ham, Mozzarella, Mushrooms. I even I kneaded a bruschetta spice in the dough.
Thank you!

Seriously great pizza crust! We make homemade pizza on most Friday's and this is a keeper. It will be my new go to crust from now on! And with only a 15 minute rise timI I no longer have to start dough at 3:30 in the afternoon! Thank you!

Amber G.

Can this dough be frozen? I love to make a bunch of pizzas during a slow day. Top with sauce and cheese and then wrap them and freeze them. We then pull them out on busy night and but toppings on them. Saves money from buying store bought frozen pizza.


Yes! It froze beautifully for me.


Is a tablespoon of yeast one packet?

Chef in Training

Debbie, there are 2.25 teaspoons of yeast in one yeast packet. 3 teaspoons equal 1 tablespoon so you'll need a little more than what's in the packet. :)


Typically, the packets of yeast are 2 1/4 teaspoons.


Big hit with the family!! Thanks for sharing


I really enjoy your blog, however, you have so many ads that pop up when opening your posts that it takes forever to load.

Ashley @ Homemaking Challenged

This looks like a great pizza dough, I can't wait to try it!


This sounds great! You don't specify which kind of yeast, I'm guessing it has to be quick-rise since that's only 15 minutes.


Since the recipe calls for proofing, use traditional yeast. I am attempting it with 'pizza yeast' right now. which is not quite a quick rise, as it still requires (minimal) proofing, yet gives a quicker rise. We'll see how that turns out.

Ruth eilers

can you freeze this dough to use some or all of it later? If yes, what is the process for thawing and then using?

Shirley Smith

we have frozen this dough, then thawed in the fridge when we wanted to use it. The only difference we saw was that it wasn't quite as crispy as when it was first made

Thanks for the question and answer. I was just wondering this. Have a great day!


Very nice! But I'm wondering how does the the dough rise without sugar in the recipe?


You only need flour, water, salt, and yeast to make great bread. When flour mixes with water, its own natural enzymes are released to turn the starches into simple sugars.

Shirley Smith

this is about the same recipe my daughter uses & her pizza dough is the best! We like thin crust best, though so get 3 large pizzas from this amount of dough. Also, she doesn't roll it out first, just puts a piece of dough in the pan & presses it out. No commercial pizza can compare.

Shirley Smith

I forgot to mention that daughter also pre-bakes about 5 - 8 minutes before putting on toppings. she drizzles with a bit more olive oil before topping. At this point the pizza can be removed from the pan if you want & finished either directly on the oven rack or on the grill. As I said we prefer thin & crispy - if you like thicker crust these methods probably wouldn't work for you.

Jen ELf

Hey can't wait to try this one out, been looking for a good pizza base recipe. quick question which flour to use? Plain? Self Raising? strong? etc. Or any?
Also is there a type of yeast we need to use?

Chef in Training

I used all purpose flour and active dry yeast :)


Cinnamon sticks? Tell me more. :-D


the store i went to had yeast flakes - is this the same as yeast? do i use the same amount? thanks!

Chef in Training

I have never heard of yeast flakes before so I am unsure of how to use them. I used active dry yeast for this recipe. Sorry I can't be of more help.


Yeast flakes usually refers to nutritional yeast which is NOT the yeast used for baking/rising. It is usually added to granolas and other baked goods for added nutrition, not for leavening. It will not help dough rise.

Valerie Greer

If you purchased "Nutritional Yeast Flakes" and they are yellow, NO ma'am this isn't what you need. Yeast Flakes are used for things like cheese substitutes in sauces (if you want to go the vegan route). I use them myself in sauces. What you want is Dry Active Yeast, which will look like tiny, slightly brown, granuals

Angie Z


I've been making pizza dough like this for years. I have never once used sugar and it turns out perfect every time.


The purpose that we are adding sugar is the food for yeast.

Frank Fernandez

What is a good method of measuring flour. i know when i "scoop" out flour with measuring cup, it seems to pack a considerable amount in the measuring cup, and I'm not sure if I'm altering the recipe by putting too much in.
Maybe pour flour into measuring cup? Sift & pour into cup? or the scoop method?
I'm looking forward to trying this. My daughters and I love making pizza together.

Hi, Frank. To measure flour, spoon the flour into the measuring cup. Don't pack it in, it should be loose. Overfill and then level with a knife. Hope this helps!


I was sold at "Fool proof" :-) And I like that it's quick and easy.. just a 10 min waiting time. Perfect! Will give it a try.

Greetings from Holland


what kind of yeast? cake or rapid?

Chef in Training

Cindy Lou

I have made pizza dough using this method for more than 20 years. When it failed, it was a yeast problem. unfortunately it just doesn't last forever!

One of my family's favourites is Bread Wedges. Make your crust and pour on zesty Italian salad dressing. Top with mozzarella and parmesan and bake until done. I like to do pizza in a hot oven-400F I have also mixed in a blend of Italian herbs into the flour incorporating a bit more flavour into the dough. Have fun with it and don't be afraid to experiment.

Nice. but let me know.. you used 21/2 cup of flour so it is for 2 cup of warm water..

Leslie McKinnon

will try this been looking for a pizza day receipt


Do you think this could be made with whole wheat flour instead of regular flower?

Laurie Sagerman

Hi, can this Dough be refrigerated and or Frozen for later use? Thanks Laurie

Can i frozen the dough for next time use?


I haven't read any of your comments yet, so I don't know if this has been mentioned, but you could totally grill this pizza dough.

Preheat your grill. Dip a paper towel in your choice of oil and using long tongs, brush your grill with the paper towel (make sure you clean the grates before doing this). Place pizza dough on your grill and cover and bake for 3-5 mins, depending on how hot it is. Take the dough off the grill and immediately decorate the cooked side of your dough with your favorite toppings. Place your pizza back on the grill (the raw side of the dough will be on the grill now) and cover and bake till toppings are done.

I love grilling pizza and I usually split the dough into personal sized pizzas for each member of my family. They can create their favorite pizza and not have to share. Thanks for the recipe.

Peggy Wagner

I do this all the time with this recipe. I roll out individual pizzas cook them on the grill just a couple minutes then put toppings on and put them back on the grill until the cheese melts. The crusts freeze great too.
Love thin crispy crust!

Marietjie Bam

Is this recipe made with bread flour or all-purpose flour!

Chef in Training


I only had bread and cake flour on hand, used half and half and turned out great!

Darrin H

Recipe looks good. One thing I'm not sure how it'll work with this recipe, but when I make home made pizza dough I don't use oil to coat the pan. I simply sprinkle some flour on the bottom. Helps the pizza come out crispier and not soggy.

Can this be rolled out and frozen for use later

Heather Brown

Does this recipe take NO SUGAR? I don't see any mixed with the yeast. I wondered if your recipe was missing it?


Hi!! What type of yeast you use? Thxs

Chef in Training


I was looking for the best recipe and it's amazing thanks

I would love to try this recipe but I don't have a dough hook or a Kitchen Aid! Would a food processor work instead?

Chef in Training

you can totally knead by hand too :)


I always use my food processor, but on a low speed.


This was exactly as advertised and so easy, thanks so much! It was a little salty for my taste so I might cut that slightly but that is just personal preference as my husband loved it. I froze some and thawed in the refrigerator and it worked so well. I am back here to look up the recipe again for dinner and to load the freezer so we have some on hand when I have a baby in a couple weeks! So fantastic!


The yeast just didnt proof! Do i use all the water to 1 tablespoon of yeast? When i reduced the water to 1/2 cup then it was fine. So should i increase the yeast for all the water?


I made the Pizza Dough recipe with my 7yr old son last night and it was easy, fun, quick and delicious! I couldn't believe how foolproof this recipe was for a perfect pizza crust.

Margaret Fernandez

Larissa D.

thanks for all your recipes! I have five crazy kiddos and they've loved everything I've made from what you've posted!! Thanks SOOO much!


I use a version of this recipe all the time. The only difference is, I make half as much to make two 14 inch round pizzas, or one rectangular thick crust. I don't bother proofing the yeast (mixing it with the water first), and I use a whole dry yeast packet (2.25 tsp.) with only 1 cup water to just under 3 cups of flour. I only use 1 tsp. of salt, and add 2 Tablespoons of vegetable oil to the dough instead off the pan. Once it is kneeded (I use a dough hook and a Kitchenaid mixer), it only needs to rest 10 minutes before rolling or pressing out and topping. I never prebake the pizza crust, unless I plan to freeze it. Otherwise, 18 minutes at 400 degrees will cook it through. I've used baking stones or cookie sheets just sprayed with cooking spray, and they both work well. No sugar needed, unless you prefer sweeter dough (we don't). For freezing, bake the crust 5 minutes until it is barely light brown, let cool, then add toppings, wrap in plastic wrap or foil, and freeze. It can go straight from freezer to oven and bake at 400 degrees. To make a stuffed crust, use mozzarella cheese ( I use an 8 ounce brick) sliced into small rectangles. Mine are the short end of the cheese brick, cut in slices, and then cut in half. Place the slices on the outside edge of the pizza, and wrap the dough around them and press to seal the edge. The thick edge holds the toppings in well, and my kids eat the crusts better. No additional cooking time needed, but some cheese may leak out. Doesn't hurt a thing. Yummy! We can our own pizza sauce, but we just use Mrs. Wages brand packages, because that's the flavor we like best. Enjoy!

Pamela Spiker

Instead of dividing the dough for 2 pizzas can I use the whole amount and make a deep dish pizza?


You should specify the type of flour used! There is a huge difference between bread and all purpose flour.

Chef in Training


Do you use self rising or plain flour?

Chef in Training

Teri Rizzo

How many pizzas does this recipe yield. Thanks Teri


Made this today. It was easy and tasted good but the bottom was SO HARD. Bad hard. We used a pre heated stone instead of a pan, lowest rack, same temp and time. Any ideas how to bake it so the crust is cooked but not so hard, preferably still on a stone?

Tiffany Campbell

I would first not preheat the stone and, secondly, not put it on the lowest rack, closest to the heat source. In my experience, and a Pampered Chef consultant who works with stones, preheating them is not necessary and could prove disastrous if the food you're putting on them is cold, resulting in thermal shock.

Putting a cold pizza stone in a pre-heated oven causes the stone to crack - that is where the temperature shock comes from.
Stones are used for pizza so they only take 5-10 min to cook (max). It just sounds like you have too thick crust and you are overcooking


I used this for Pepperoni Rolls for me and the hubby. He loved them. Made about 8 rolls, served with spanish rice and it was awesome!

Wooow, looks delicious and is so easy to make :D
Must try it as soon as possible :)

Cyreise Highfill

First time user of dough hook. What speed do you use for the dough hook? Also do you grease your bowl for the dough ball to rest in?


Hi is this instant yeast or which kind?

Lola Aldrich

When adding the additional 2-1/2 cups of flour, do you have to knead by hand, or will the Kitchen Aid with dough hook do the kneading?


Stir in with spoon then let dough hook take over.

I love it and give it five stars! well done!

you have nothing in your recipe to activate the yeast. this would be a much better recipe with sugar in your first step

Can you freeze these before baking?

Rosemarie johnson

would love to try it but i do not have a kitchen aid mixer just a reg, mixer ,cause we eat pizza once a week .


Wow does this look easy! A question. I always use a pizza stone. Can I use it for this recipe?

Any other way to make if you don't have dough hooks or a kitchen aid?

Chef in Training

you can totally knead by hand! I have done both with no problems :)

Louis Bocquee

Knead by hand is as old and good as anything. Will just take longer to prepare.


Can I make this in my bread machine on the pizza dough setting?


Yes, a bread machine can be used. That is how I do mine. Works every time!

Louis Bocquee

You do not mention how many pizza this amount of flour makes, as well as the brand of flour used. Personally, I tried different flour without any great success until I came across 'LAUCKE' flour. I have never looked back and my pizza comes out perfect every time. For 2 of us, I use 1 1/2 cup with 2 extra spoons. However, I will definitely give your recipe a go next time.

Bill Williams

Perhaps a good recipe, but 1 tablespoon of salt is simply too much. I'm thinking that not only did it make it too salty but it inhibited the yeast. Worth playing with though.

I messed it up- I have a Bosch mixer and I did the 2 1/2 cups flour and then the other 2 1/2 and it was hard as a rock wayyy too much flour so I through that dough away and slowly added the flour in and only needed about 4 cups tops and it was perfect! Now I have made it about 3 times and it turns out great every time!


Could you please give the measurement in grams ?


If you Google I bet you could find the measurements you're looking for. It's my go to when I am stumped by something. Then pin if you. It will always be there for you .

I too would prefer to have the ingredients listed - or at least translated into grams (as they are universal

American cups to grams weigh different depending on the type of flour. I assume this recipie uses american cups etc. but cups are not standard size around the world - so I firstly have to assume it is american.
I came to the comments to try and find the conversion to grams/any other universal measurement I could use. I usually avoid american recipies (for a few reasons) mostly because they are so hard to convert to useable, universal measurements. The differing proportions ultimatly means recipies from the US never work for me. I am not sure if it is because the recipies themselves are bad (some are but most are not), or the measurements just do not translate.

Sally Schmidt

I will try this tonight. I have been making pizza since I was about 9 (seriously, my grandmother found a recipe in The Chicago Tribune and my aunt and I made it weekly) but have been looking for a good update for the dough portion of the recipe. This looks like it might be it. Thanks. And now I've found another great site!


Tried this today, and it didn't work out for me. I made the dough in my Bosch mixer, and 5 cups flour was too much. The dough was quite hard. I also wonder if 1 tbsp salt is a misprint? It tasted quite salty.
Sorry, but I'm still searching for that perfect pizza dough recipe!

Salad Pizza

I love pizza. That goes without saying. It’s my love language and there’s no changing that. I serve it up on a weekly basis with my moms cucumber salad from cookbook #2 on the side and it is truly my definition of perfection. What takes it up to a whole new level is when you put that salad ON TOP OF THE PIZZA

Mind blown. I know, you’re thinking this is weird. But let me tell you, that slightly acidic punch from the vinaigrette on top of melty gooey cheese and perfectly charred pizza crust – it’s a match made in heaven. The vinaigrette and the greens cut down on the decadence of the pizza so you can eat 3 whole pizzas without any guilt. Okay, maybe don’t go for 3… but do what you want. I can promise you, you’ll be fully obsessed.

For those of you just getting into the AMAZING world of making your own pizza, I wanted to answer some common questions I get on the regular.

How is pizza made?

Pizza can be made in a variety of different ways using a variety of different methods to cook the pizza. I like to break it down into how I got introduced to cooking pizza.

The first pizza I ever made was baked in our oven on a baking sheet, it was delicious and not that difficult to do. The hardest part was probably rolling out the dough.
Pro Tip: Let the dough come to room temperature before rolling it out. This makes it much easier to work with.
Once I got comfortable working the dough and getting my toppings dialed in, I invested in a pizza stone. This was a game changer for cooking pizzas in the oven. The texture of the crust completely changed for the good and my pizza got one step closer to tasting like proper restaurant style pizza.

My second phase of pizza cooking came in the form of using our outdoor grill to make pizza. It truly is one of my favorite methods to making a great pizza and once you get the hang of it, not super difficult. I cover all the step by step directions for how to grill a pizza (gas and charcoal) in my Grilled BBQ chicken pizza post here.
Note: When using the grill to cook your pizza you can either put the dough straight on the grill or use a pizza stone on you grill, both are wonderful options to use.

The third and final phase of my pizza journey was making pizzas in a proper pizza oven. I have used both counter top and outdoor pizza ovens. The key is that these ovens can reach temperatures of 750-900 degree range. That temperature is the sweet spot for making a perfect pizza. At those temps the pizza cooks in roughly 60-90 seconds. The reason you want to cook pizza in this range is specifically for the crust and cheese. When you get into the 750-900 degree range the crust gets crispy without drying out on the inside, due to the speed at which everything cooks, it simply does not have time to over bake the inside. It also fully melts the cheese on top. A great pizza has a crispy crust, melted cheese and is light and airy inside.

How do pizza ovens work?

We just got an outdoor pizza oven and I will have to say it is AMAZING. Using a pizza oven feels like a very old school way of cooking, your basically heating your oven using fire, and working the fire to achieve an internal temperature of 800-900 degrees.

You start your fire like any campfire, using kindling to get a flame going. From there you add in your logs to build the fire. Pizza ovens do best with harder types of wood such as split logs from fruit trees. We use almond wood with our pizza oven. Once you get the fire going it usually takes around 45 min to reach the necessary temperature. The goal is to get the internal temperature as well as the stone surface of the oven between 800 and 900 degrees.

Once the oven is up to temp you want to make sure that the fire and coals are pushed to the side. This gives you a clear surface to slide in your pizza. The hot stones will cook the crust of the pizza from the bottom, and the indirect heat from the fire will hit the top of your pizza and melt the cheese and crisp up your toppings. If done properly and at the right temperatures the pizza will cook in 60-90 seconds.

Can Pizza Dough be frozen?

Yes, pizza dough can 100% be frozen. When I buy pizza dough pre-made I will usually purchase 3 or 4 at a time. When I get home they go straight into our freezer until needed. One thing to keep in mind when freezing pizza dough is that it needs a long time to de-thaw. When it comes time to make your pizza, be sure to pull the dough out of the freezer first thing in the morning and let it come to room temperature.

Pro Tip: When it comes to store bought pizza dough, I have found that small Italian delis usually have the best pre-made pizza dough.

Should I use a pizza stone?

If you have access to a pizza stone 100% use it. This will take your pizza game to the next level. When you use a pizza stone, the cook surface of the stone absorbs the temperature of the oven, which causes the crust to cook immediately upon entering the oven. This also helps cook your pizza crust evenly and will give you a faster cook time. If possible you want to get your stone up to a minimum 500 degrees.

How to make pizza dough?

Pizza dough is actually one of the easier things to make. I have an amazing recipe for how to make homemade pizza dough here. It requires 2 types of flour (00 flour and all purpose flour), salt, yeast, and olive oil. In my post I cover where you can get 00 flour and the proper measurements and steps to make an amazing homemade pizza dough.

23 amazing pizza recipes that beat a takeaway option every time

While it's so easy to pick up the phone (or log on to the app) and order yourself a takeaway pizza, nothing is as satisfying as making your own. And whether you're making your own pizza dough or buying pre-made bases, throwing on toppings of your choice and baking them in the oven is tremendous fun. And hey, you don't even need to use traditional pizza dough: naan breads, tortilla wraps and even cauliflower make decent bases for your pizzas.

So whether you're a pepperoni lover, or craving a veggie deluxe, here are 23 sensational pizza recipes that'll keep your takeaway cravings at bay.


A quick and easy mid-week pizza recipe that's sure to be popular with the family.

Full recipe here


Ready-made pizza bases make for a quick midweek meal. Add some pancetta slices to the pizza before cooking, if you like.

Full recipe here


There are some excellent ready-made pizza bases available nowadays - this one is par-cooked, so it just needs finishing off. Top with a smear of tomato sauce, some creamy goat's cheese and a few bits from the supermarket deli counter.

Full recipe here


An Italian twist to the traditional pie recipe - bound to be a sure-fire hit with the family.

Full recipe here


Try your hand at making a blonde pizza, with your very own pizza dough. It couldn't be simpler!

Full recipe here


Part-baked baguettes crisp up well in a hot oven and make perfect bases for these quick-to-assemble pizzas.

Full recipe here


Grilling re-creates the high, dry intense heat of a wood-fired oven. Adapt with your favourite toppings.

Full recipe here


These pizzas each serve two people so, when you have some time on your hands, make a batch and stash them away in your freezer. It's also adaptable, so you can top it with other favourite ingredients.

Full recipe here


The cheat: a naan is an ideal base, just waiting to be loaded up with your favourite toppings!

Full recipe here


This polenta base is very quick to make and gluten free, too. If you like, use veggie-friendly cheeses.

Full recipe here


Using ready-made pizza bases ensures these veggie pizzas are ready in less than 20 minutes.

Full recipe here


A pizza-style sandwich made with a whole loaf and then sliced to serve - ideal for al fresco eating.

Full recipe here


This clever pizza base uses cauliflower in place of regular dough, sneaking in another of your five a day!

Full recipe here


Forget ordering a takeaway &ndash try this Triple-Tested garlic cheese home-made pizza recipe for half the price!

Full recipe here


Once you&rsquove tasted homecooked pizza, you&rsquoll never go back&hellip

Full recipe here


A delicious vegetarian pizza with artichokes, peas and yellow peppers.

Full recipe here


Ready-made pizza bases are a great storecupboard standby &ndash serve this version with a basil and tomato salad.

Full recipe here


This homemade pizza proves that weekday cooking can be as fast as picking up a takeaway.

Full recipe here


If you prefer, scatter over crumbled goat's cheese rather than mozzarella.

Full recipe here


We show you how to make your own stuffed crust pizza, using a cheese you might be surprised by.

Full recipe here


Part-baked ciabatta bread makes an instant light, airy pizza base for these inspired topping ingredients.

Full recipe here


Enjoy a midweek pizza with less guilt by using tortilla wraps as a base.

Full recipe here


Anchovies give a salty hit to this traditional pizza-style bread. For vegetarians, replace them with a handful of capers or olives.

This thick and creamy slice is divisive among New Yorkers: Some think the hearty artichoke filling is too rich. Others think it's the best thing that's ever happened to pizza. So you'll have to try it for yourself and find out.

Locations in the East Village, Chelsea, Greenwich Village, Astoria and Park Slope 212-228-2004 or

This Roman-style semolina gnocchi is made similarly to polenta, then is cooled to firm up, cut into discs, and layered in a gratin dish before baking to crisp the top.

The pasta absorbs the flavor of the Parmesan broth as it cooks, and the pasta starches thicken the liquid to a lip-smacking consistency.

Since 1995, Epicurious has been the ultimate food resource for the home cook, with daily kitchen tips, fun cooking videos, and, oh yeah, over 33,000 recipes.

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Watch the video: Best Of Mass Pizza: Judges visit Santarpios Pizza in East Boston


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