Best taste of ItalySettebello makes pizza the way it was made in Napoli more than 200 years ago. Thin crust and fresh sauce and toppings make for a memorable eating experience. Read more.
Best New York styleThin-crust slices are folded in half and eaten with your hands -- no forks please. Choose from specialty pizzas such as The Italian Flag with pizza sauce, ricotta and pesto. Read more.
Best bargainHuge slices are less than $3 each. Look for creative toppings such as potato and bacon, or try a signature offering like the meat-lovers favorite. Read more.
Best neighborhood spotA sophisticated atmosphere combined with unique wood-fired pizzas make this a great place for lunch and dinner. Be sure to try the Arrostita or Giovanni! Read more.
Best doughSturdy & thin in the middle & not shatteringly crisp at its edges, the crust here is just right. Serves as the perfect vehicle for eating generous portions of meat, cheeses & vegetables. Read more.
Best upscale -Thin-crust wood-fired pizzas made with the best Italian ingredients, including San Marzano tomatoes, buffalo milk mozzarella and Grana Padano cheese. Eaten with a sharp knife and fork. Read more.
Best South Davis -This pizzeria melds California gourmet, New York-style thin-crust and traditional Neapolitan pizza. Try the signature Arella pizza. Read more.
Best Utah County -These pizzas are cooked in a wood-fired oven at an intense 712 degrees. Toppings change with the seasons from hand-pulled mozzarella in the summer to house-made ricotta in the fall. Read more.
Best cheesy fix -With a reputation as the funkiest place to enjoy pizza in SLC, this place has earned a reputation for its substantial cheesy pull-a-parts, which are bigger than the medium pizzas.
Best Sunday supper -Stoneground serves great pizza every day, but the best time to try it out is Sundays from 5 to 9 p.m. Servers make the rounds filling your plate with hot-from-the-oven slices. Read more.
