Slice by Slice By Susan Salaz
Pizza originally appeared in Naples, Italy, and it has been a part of American history since the early 1900s. To this day, restaurants around the country continue to put their own spin on this high-ranking favorite, always leaving us hungry for more.
October is National Pizza Month, and everybody wants a piece of the pie. No matter what you’re in the mood for, chances are there is a local kitchen serving up your favorite. Here we feature some of the best pizzerias in the area, for traditional and adventurous eaters alike. Whether you’re in the mood for wood-fired fare, classic thin crust, a bold selection of toppings, or all of the above, we’ve got you covered, and you have permission to celebrate all month long.
October is National Pizza Month, and everybody wants a piece of the pie. No matter what you’re in the mood for, chances are there is a local kitchen serving up your favorite. Here we feature some of the best pizzerias in the area, for traditional and adventurous eaters alike. Whether you’re in the mood for wood-fired fare, classic thin crust, a bold selection of toppings, or all of the above, we’ve got you covered, and you have permission to celebrate all month long.
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pizzologyindy.com
@pizzology on Instagram
13190 Hazel Dell Parkway, Carmel, IN
@pizzology on Instagram
13190 Hazel Dell Parkway, Carmel, IN
At the Neapolitan-inspired Pizzology, pizza is “for the people,” says manager Carlee Hunter, who compares the restaurant and its dedicated regulars to an episode of Cheers. The kitchen prepares the wood-fired, artisanal pies with from-scratch dough and hand-pulled mozzarella, delivering a mouthwatering meal with true character and creativity. “Wood-fired pizza is what we know, and we do it pretty dang well,” Hunter says. The pies are topped with only the best locally sourced, seasonal ingredients, and united through tempting flavor combinations. “The complexity and variety of our menu keep our guests captivated and eager to see what new dishes we plan on rolling out each season,” she adds.
This fall, try The Saint, with wood-roasted mushrooms, peppadew peppers and fresh mozzarella, or the Bee Keeper, with soppressata, jalapeño, fresh mozzarella and local honey. Be sure to check back for a shaved Brussels sprout pizza making a menu debut soon.
This fall, try The Saint, with wood-roasted mushrooms, peppadew peppers and fresh mozzarella, or the Bee Keeper, with soppressata, jalapeño, fresh mozzarella and local honey. Be sure to check back for a shaved Brussels sprout pizza making a menu debut soon.
meetyouatarnis.com
@arnisrestaurant on Instagram
4705 East 96th Street, Indianapolis | 1691 Curry Road, Greenwood | 251 W Northfield Dr, Brownsburg
@arnisrestaurant on Instagram
4705 East 96th Street, Indianapolis | 1691 Curry Road, Greenwood | 251 W Northfield Dr, Brownsburg
For a classic, thin-crust pizza and hometown charm, Arni’s can’t be beat. Satisfying loyal customers since 1965, when Arnold “Arni” Cohen opened the doors of his first pizza shop in Lafayette, the party-sliced pizzas have become a tradition, whether you dine in, carry out or have the pizza shipped to your door. Arni Cohen was inducted into the Indiana Restaurant Association Hall of Fame in 2002, and today there are nearly 20 Arni’s locations across the state.
Brothers Curt and Brad Cohen, sons of the original Arni, work hard to live up to their dad’s standards and further his legacy, always committed to good food and good service. The custom-made, spicy ground pepperoni is Curt’s favorite topping, and most customers agree, but it’s not the only thing that sets Arni’s apart. “Our dad’s name is on the sign,” he says, “so we take a lot of time making sure we do things the right way.”
Brothers Curt and Brad Cohen, sons of the original Arni, work hard to live up to their dad’s standards and further his legacy, always committed to good food and good service. The custom-made, spicy ground pepperoni is Curt’s favorite topping, and most customers agree, but it’s not the only thing that sets Arni’s apart. “Our dad’s name is on the sign,” he says, “so we take a lot of time making sure we do things the right way.”
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bazbeaux.com
@bazbeaux on Instagram
111 W. Main Street, Carmel | 811 E. Westfield Blvd, Broad Ripple | 333 Massachusetts Avenue, Indianapolis
@bazbeaux on Instagram
111 W. Main Street, Carmel | 811 E. Westfield Blvd, Broad Ripple | 333 Massachusetts Avenue, Indianapolis
The legendary, gourmet-style pizzas and unforgettable scene at Bazbeaux have been a part of Indy’s culture for more than 35 years. The hand-made, oven-fired pies offer a crisp crust (white, wheat or gluten-free) topped with traditional and exotic toppings in daring, but delightful medleys. Owner Jeff Berman jokes that choosing a favorite pizza is like choosing a favorite child, and refuses to name just one. “We pride ourselves on making our dough fresh daily and we don’t cut corners,” he says, adding that anything with their house-made pesto is fantastic. “You also can’t go wrong with our pepperoni and sausage,” he says, adding that they spice the pork in house for both their Italian and Mexican sausage.
All three Bazbeaux locations offer a fun, eclectic atmosphere, but we recommend enjoying your specialty pie along with a glass of wine or cold craft beer along the Monon Trail at the Carmel Arts & Design District site.
All three Bazbeaux locations offer a fun, eclectic atmosphere, but we recommend enjoying your specialty pie along with a glass of wine or cold craft beer along the Monon Trail at the Carmel Arts & Design District site.
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diavola.net
@diavola_indy on Instagram
1134 E. 54th Street, Indianapolis
@diavola_indy on Instagram
1134 E. 54th Street, Indianapolis
Honored among the top 50 pizzerias in the U.S., Diavola, a small family operation in SoBro, seeks to incorporate all Italy has to offer, every single day. “It was an incredible honor and humbling thrill to be included amongst other amazing pizzerias—most importantly by those in Italia that we respect so much, follow, and pay homage to,” says a grateful Lori Welch, who owns Diavola with her husband, a native of Vicenza, Italy.
The Neapolitan-style pizzeria adheres to traditional standards from Naples, using only the best ingredients, sourced both locally and from Italy when needed. “We pride ourselves in freshness, authenticity, and experience,” says Lori. The scratch-made dough goes through a proofing process, is stretched by hand, then fired in the Italian brick and always made to order. While you can’t go wrong with the signature Margherita, the Truffle Funghi with Italian sausage, roasted mushrooms, burrata cheese and truffle oil is an autumn classic.
The Neapolitan-style pizzeria adheres to traditional standards from Naples, using only the best ingredients, sourced both locally and from Italy when needed. “We pride ourselves in freshness, authenticity, and experience,” says Lori. The scratch-made dough goes through a proofing process, is stretched by hand, then fired in the Italian brick and always made to order. While you can’t go wrong with the signature Margherita, the Truffle Funghi with Italian sausage, roasted mushrooms, burrata cheese and truffle oil is an autumn classic.