Vito & Nick’s is a Chicago institution that’s been serving up thin-crust pizza since 1920.



There’s wood paneling on the walls, TVs tuned to whatever game’s on, and a no-frills attitude. It’s family-run, full of regulars and old-school.



The pizza here is legendary for a reason. It’s ultra-thin, almost cracker-like, with a crisp edge and just enough chew to keep things interesting. The sauce is zesty and slightly sweet, the cheese goes all the way to the edge, and the toppings get a good char from the old-school ovens.



Cut tavern-style, into little squares, my cheese pizza was simple but perfect—gooey mozzarella melted over a crisp, buttery crust with a tangy, well-balanced sauce that hit just right.



Grade: A

Bonci in Chicago serves up Roman-style pizza that’s cut with scissors and sold by weight, making it a totally different experience from the city’s usual deep-dish fare.



The vibe inside is casual and a little quirky, with pizzas lined up behind glass and a laid-back crew keeping things moving.



The crust is light and airy, almost focaccia-like, with toppings that range from classic mozzarella and sausage to more creative combos like zucchini and ricotta or spicy eggplant.



These Bonci pizza slices show off the beauty of Roman-style crust—airy, bubbly, and crisp on the edges. The ricotta and zucchini slice is fresh and light, with creamy dollops of cheese playing against the charred, tender zucchini. The potato slice is all comfort, rich and savory with melted cheese and golden edges.



The Mushroom Rosa slice leans earthy and delicate, with tender mushrooms layered over a subtle tomato base that brings just enough brightness without overpowering. It’s a slice that feels balanced and comforting, especially when paired with Bonci’s pillowy crust. The Prosciutto Cotto is more indulgent—salty, savory ham melted into gooey cheese, creating a rich, almost buttery bite. Together, the four slices make for a great mix: light and fresh, hearty and warm, simple but full of character. Yum.



Grade: A

Belmonte’s Italian in Weirton is a well-loved local eatery offering fresh, homemade pizzas, specialty Panwiches, hearty pastas, and pantry goods. When you first walk in, there's a ton of goods for sale - homemade pasta sauces, soups, and breads. Plus freezer-friendly meals like stuffed shells and lasagna. Belmontes Italian offers a plentiful storefront that feels more like a neighborhood deli than a sit-down restaurant. The staff is friendly and helpful, and the space is dotted with products for purchase. The food counter is efficient, though not designed for lingering. I packed one of the freshly made specialty pizzas from the rack. I'm not sure if pizza is the best term, since it was more like a bread with toppings and no sauce. While the crust was nicely baked and the ingredients were clearly fresh, the overall flavor fell a bit flat—I found myself really missing the richness and balance that tomato sauce usually brings. It wasn’t bad, just underwhelming compared to what I was expecting from a specialty pie. That said, I’d go back to try one of their more traditional pizzas or house-made pasta dishes, which seem to be where they really shine. Have you been? Grade: B

304 Inferno was a wood-fired Neopolitan-style pizza restaurant in Parkersburg that unfortunately shuttered before it got too much attention.



I stopped here and placed a to-go order since I was short on time. I know the to-go order is a bit different from dining in, but I still got to peek at the interior, which was nice and welcoming.



They were out of some menu items and also some containers, so it was a bit of a mish-mash. But I did end up with a simple house salad that was fine.



My entree was ravioli a la vodka with spinach. Usually this is right up my alley, and the flavors are indeed - but it was cool. Cold even. And temperature doesn't usually bother me too much, but it definitely affected the flavor here.



Grade: B

"Try our made to order hand-tossed pies made with quality ingredients, and don’t forget to include our locally famous breadsticks with your order! What else goes great with Pizza? Wings! Another favorite item with a choice of over a dozen different amazing sauces. More menu items include our Calzones, 8” Baked Subs, Salads, and for dessert we offer cinnamon sticks with homemade cream cheese frosting. Also available at our shops is hard serve ice cream! Our other ice cream desserts include cones, sundaes, floats and banana splits – yum!" reads the Pizza Edge website. At the Kayenta location, I ordered cheese breadsticks, which were unlike any other I've had. They are not sticks, rather, a mass of bubbled bread topped with butter, cheese and seasoning. It was like pull-apart bread, which was fun - but definitely messy. I also enjoyed a build-your-own sub: American Cheese, Cheddar Cheese, Swiss Cheese, Ham, Roast Beef, Turkey, Lettuce, & Black Olives. I like my subs full of toppings, and this one didn't disappoint. I added mayo but would love a house sauce.

Grade: B

College towns and pizza joints go together like peanut butter and jelly. In Morgantown, another one entered the scenee: 2G Brothers Pizza.



Based in Uniontown, Pennsylvania, 2G Brothers Pizza opened their second location in Cheat Lake.



"2G Brothers Pizza comes from 45 years of experience starting from Italy to Brooklyn, to now Uniontown. Gio and Giuseppe Schiano's father is the reason they're the proud owners of 2G Brothers Pizza. The brothers started helping their dad as young as 5-years-old making pizza, fetching ice, and other odd jobs they could find. Now it's time for the boys to carry on their father's proud legacy," reads the website.



"The Schiano brothers pride themselves on authentic cuisine that isn't made by machines but with labor and love. At 2G Brothers Pizza nothing is frozen and everything is fresh. Enjoy food from an actual Italian kitchen, made the Schiano way for nearly 50 years."



Even though pizza is the namesake, 2G Brothers Pizza offers fried apps, wings, salads, strombolis, calzones, subs, sanndwiches, burgers, wraps, paninis, pasta, soup, and more. I ordered the hot pepper cheese balls (guilty pleasure - always delish) andn the gnocchi to try something different. I went with the oil & garlic sauce, which was less of a sauce and just more of a "coating." I loved the huge chunks of garlic though and a kick of chili pepper. It ate a bit dry because there wasn't much of a "sauce," but I did enjoy the flavor.



Grade: B

"The Detroit-Style Pizza legacy began at Buddy’s Rendezvous Pizzeria ... in 1946 when Gus Guerra and team made their first square-shaped pizza. Baked in forged-steel pans borrowed from local automotive plants, they were able to produce a very light and crispy crust which is now known as Detroit-Style Pizza. This was the first known square pizza in the U.S. and now, more than 78 years later, the pizza style has become a national favorite," reads Buddy's website.



"The style flips traditional pizza on its head by beginning with double proofed dough perfectly fit to a square pan – a process that allows the dough to rise and be stretched twice – followed by the backwards layering of toppings. The pepperoni is placed directly on the dough allowing the rich flavors of the meat to be absorbed into the crust. Next, crumbled Wisconsin brick cheese – a proprietary blend created just for Buddy’s – is sprinkled across the pie before the other toppings. Finally, to finish off the unique look, three wide stripes of sauce are skimmed across the top of the pizza before being baked to perfection," continues the website.



Of course, when traveling through Detroit, my first stop was at this location to get a real taste of Detroit-style pizza. I placed my order online, parked at the restaurant and picked up my pizza with no problems.



Piping hot directly from the box, the pizza scorched my mouth on first bite. Worth it. I devoured my first piece. It is exactly what I wanted from a Detroit style pizza. There was a nice crisp but slightly thick crust. It wasn't as caramelized as I thought it may be. Nice sauce, plenty of cheese. A legendary experience.



Grade: A

Original PJ’s Pizza has been around since 1969 and has recently expanded from New Martinsville to Moundsville. They are known for PJ's Special Pizza: THE Special for over 50 years! Pizza sauce, cheese, pepperoni, sausage, onion, green pepper, banana pepper, signature shake I ordered a small and open the box in the parking lot. The toppings were plentiful, falling off the sides and making it a bit messy. But I did enjoy the flavor. It combines the crunchy and a little bitter and a little sweet and savory. It's that classic "supreme" pizza flavor that I didn't really appreciate until I was older. Grade: B

Sylvester is a small town in Boone County, and it's home to the aptly name Sylvester Pizzeria. Despite the town only having a population of about 166, the Facebook following for this pizza joint is over 1,000 fans. That just helps illustrate its popularity in the region. I placed a pick-up order on the phone, and about an hour later, I pulled into the drive-through to pick up my order. The menu is fairly small. I ordered a personal pizza with mushrooms and a piece of lasagna. Everything had a very homestyle flair to it. The red sauce was sweet, and the pizza was thick and chewy. But I enjoyed both of those qualities. It made me think of home. Grade: A

Pizza on Main is a small mom & pop carryout pizza joint in Clendenin. They make a set amount of dough each weekend, and when they're out, they're out. They sell whole pies, as well as slices. Plus pepperoni rolls and garlic knots. They do just a couple items, but do them really well. I had a slice of cheese pizza, and it was phenomenal. The dough is lightly crispy, the sauce is slightly sweet, and a nice layer of cheese made for the perfect bite. I admit that I am one of those people who will abandon the crust if it is too hard. I just don't enjoy that, but this one was crisp and slightly chewy. I finished off every bite. Grade: A