If pizza-making were an Olympic sport, it seems that New York and Brooklyn would be the reigning champions. But if good service, mouthwatering ingredients and hip neighborhoods were part of the judging criteria, we'd bet on Miami. Say what you will: the water makes for better dough in New York or you can't bring "Brooklyn-style" out of Brooklyn. We've heard it all. But for decades now, Miami pizza joints have been surprising our snowbirds with some damn good slices. So whether you're looking for a "mom and pop" shop or a fancier Italian locale, there's a spot for you right here on the southern coast. Check out our list of Miami's most iconic pizza places that will give our northeastern counterparts a run for their money. --Rachel Kliger
Casola’s might as well be synonymous with Miami. Family owned and run for more than 30 years, it’s rare to find a Miamian who hasn’t had a piece of their famous 25-inch pies. Those massive slices, free samples and low prices; how could you go wrong? Each pie is hand tossed behind the counter and the tomato sauce is a meal on its own. We found out its not-so-secret ingredient: anchovies. Before you cringe, just think of it as a tangy salt substitute adding tons of flavor.
Frankie's is Miami's first and oldest pizza joint renowned for its square slices. It's the epitome of family because the business has been passed down through three generations of Pasquarellas since Frank Pasquarella opened shop in 1955. They use Frank's Italian mother's secret recipe that's been guarded for almost 60 years. Although Miami has changed drastically in the past six decades, Frankie's was always able to withstand the test of time. The only addition to the menu is the half-baked pizzas. Loyal customers who've moved from Miami to other states, even countries, call in weekly to have their childhood pizza love shipped to them. Now people all over the world can get a taste of some Miami history.
We couldn’t end this list without inserting some Miami flare. Celebrity chef and owner of Michael’s Genuine Food & Drink opened up this causal neighborhood joint in the Design District. The slices are thin-crust -- a New Yorkers worst nightmare -- made with whole-wheat flour, local honey and Lucini Italia extra-virgin olive oil. Harry’s menu is eclectic and seasonal, with a focus on local ingredients and good technique. Two must-haves are the Shortrib and the Slow Roast Pork pizzas. Braising the meat takes hours so if that’s not a dedicated pizzaiolo, then we don’t know what is.
What started out as a fluke by this husband-wife duo turned into a Miami staple. Co-owner and baker Robert Rodriguez brought 13 years of working in some of the best Italian restaurants on Long Island to North Miami Beach. We think this is as close to Kings County, a.k.a Brooklyn, as you can get. Why? The thick, soft and airy dough (and the fact that they call their subs “heroes”). From what we hear, no crust goes uneaten.
Finally! A delicious pit stop on your way home from the Brickell bars. At Pieducks, the dough is made with spring water and “winter wheat” from Montana and cooked on an open flame brick oven, resulting in those charred bubbly pies everyone gawks over. While the “mostly organic” salads have received the most popularity, the more daring option is the D Bacon Pie topped with Apple Wood Smoked Bacon. The Major Tom Pie is a close second, giving you a tomato coma you’ve never dreamed of.
Tommy Pucci, better known as Tommy “Pooch,” is a triple threat: a Brooklynite, a SoBe nightlife purveyor and owner of Pucci’s Pizza. His pizzas are named after Brooklyn neighborhoods: the Canarsie, the Coney Island, the Prospect Park and the all-time favorite Brooklyn Heights, made with Romano, mozzarella, parmigiana and ricotta cheeses. The secret is the cheese. Pucci’s uses Grande Mozzarella, the best cheese on the market and the only one they use in Tommy’s hometown.
For some authentic Italian cuisines, it’s no surprise that Spris resides on the trendy Lincoln Road. Dubbed for its gourmet, thin-crust pizzas and sparkling Italian wines, this spot brings us a taste of Italy. With an outdoor table and a glass of Prosecco in the midst of afternoon strollers, the ambiance is truly that of Italy. Buon Appetito!
It seems that the further north you go, the better the water gets. Hence, the better the pizza dough. But before we make the arduous journey out of Miami, we hit Steve’s in North Miami Beach. Like any New York pizzeria, theses slices are cheap and huge; they engulf your paper plate and require some serious folding skills. But aside from the pizza, the garlic rolls are a godsend: golden, greasy and extra garlicky.
In 1984, when co-owner Gary Duell told his uncle that he and his partner Bill Archer were opening a restaurant, he jibed “What do you think you are, the big cheese or something?” And there you go. Regulars wait in lines on the weekends for some imported Italian pasta and family-style pizzas made with Wisconsin Grande Mozzarella and San Joaquin Valley tomatoes baked in a Baker’s Pride oven. The crowd pleaser is the Big Cheese Supreme; it has everything on it.
A healthy pizza place? It’s possible. The Original Big Tomato serves gourmet pizzas alongside fresh wraps, salads and paninis. As the name implies, its unique “Big Tomato sauce” is unbelievable. You’ll never eat a tomato the same way again.
Casola’s might as well be synonymous with Miami. Family owned and run for more than 30 years, it’s rare to find a Miamian who hasn’t had a piece of their famous 25-inch pies. Those massive slices, free samples and low prices; how could you go wrong? Each pie is hand tossed behind the counter and the tomato sauce is a meal on its own. We found out its not-so-secret ingredient: anchovies. Before you cringe, just think of it as a tangy salt substitute adding tons of flavor.
Frankie's is Miami's first and oldest pizza joint renowned for its square slices. It's the epitome of family because the business has been passed down through three generations of Pasquarellas since Frank Pasquarella opened shop in 1955. They use Frank's Italian mother's secret recipe that's been guarded for almost 60 years. Although Miami has changed drastically in the past six decades, Frankie's was always able to withstand the test of time. The only addition to the menu is the half-baked pizzas. Loyal customers who've moved from Miami to other states, even countries, call in weekly to have their childhood pizza love shipped to them. Now people all over the world can get a taste of some Miami history.
We couldn’t end this list without inserting some Miami flare. Celebrity chef and owner of Michael’s Genuine Food & Drink opened up this causal neighborhood joint in the Design District. The slices are thin-crust -- a New Yorkers worst nightmare -- made with whole-wheat flour, local honey and Lucini Italia extra-virgin olive oil. Harry’s menu is eclectic and seasonal, with a focus on local ingredients and good technique. Two must-haves are the Shortrib and the Slow Roast Pork pizzas. Braising the meat takes hours so if that’s not a dedicated pizzaiolo, then we don’t know what is.
What started out as a fluke by this husband-wife duo turned into a Miami staple. Co-owner and baker Robert Rodriguez brought 13 years of working in some of the best Italian restaurants on Long Island to North Miami Beach. We think this is as close to Kings County, a.k.a Brooklyn, as you can get. Why? The thick, soft and airy dough (and the fact that they call their subs “heroes”). From what we hear, no crust goes uneaten.
Finally! A delicious pit stop on your way home from the Brickell bars. At Pieducks, the dough is made with spring water and “winter wheat” from Montana and cooked on an open flame brick oven, resulting in those charred bubbly pies everyone gawks over. While the “mostly organic” salads have received the most popularity, the more daring option is the D Bacon Pie topped with Apple Wood Smoked Bacon. The Major Tom Pie is a close second, giving you a tomato coma you’ve never dreamed of.
Tommy Pucci, better known as Tommy “Pooch,” is a triple threat: a Brooklynite, a SoBe nightlife purveyor and owner of Pucci’s Pizza. His pizzas are named after Brooklyn neighborhoods: the Canarsie, the Coney Island, the Prospect Park and the all-time favorite Brooklyn Heights, made with Romano, mozzarella, parmigiana and ricotta cheeses. The secret is the cheese. Pucci’s uses Grande Mozzarella, the best cheese on the market and the only one they use in Tommy’s hometown.
For some authentic Italian cuisines, it’s no surprise that Spris resides on the trendy Lincoln Road. Dubbed for its gourmet, thin-crust pizzas and sparkling Italian wines, this spot brings us a taste of Italy. With an outdoor table and a glass of Prosecco in the midst of afternoon strollers, the ambiance is truly that of Italy. Buon Appetito!
It seems that the further north you go, the better the water gets. Hence, the better the pizza dough. But before we make the arduous journey out of Miami, we hit Steve’s in North Miami Beach. Like any New York pizzeria, theses slices are cheap and huge; they engulf your paper plate and require some serious folding skills. But aside from the pizza, the garlic rolls are a godsend: golden, greasy and extra garlicky.
In 1984, when co-owner Gary Duell told his uncle that he and his partner Bill Archer were opening a restaurant, he jibed “What do you think you are, the big cheese or something?” And there you go. Regulars wait in lines on the weekends for some imported Italian pasta and family-style pizzas made with Wisconsin Grande Mozzarella and San Joaquin Valley tomatoes baked in a Baker’s Pride oven. The crowd pleaser is the Big Cheese Supreme; it has everything on it.
A healthy pizza place? It’s possible. The Original Big Tomato serves gourmet pizzas alongside fresh wraps, salads and paninis. As the name implies, its unique “Big Tomato sauce” is unbelievable. You’ll never eat a tomato the same way again.
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