"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

I think I'm at the peak of my pizza fandom. Detroit-style, New York-style, artisan, make-your-own, etc. Fuel Counter allows me to combine a few of those options.



I visited the express location in Hurricane that recently shuttered and created my own pizza with fresh mozzarella, ricotta, arugula, beets, pears, prosciutto and a balsamic glaze. I'm no chef, but man did I put together a tasty pie.



I loved the different components and how they played together. The sweet balanced the salty. The tang balanced the savory. I may have went a touch overboard with too many toppings - making for a pretty hefty slice. But worth it.



Grade: A

I have sung the praises of Lefty's Place for quite some time. When the pizza restaurant first opened in Morgantown, I was hesitant to try what I thought might be another gimmicky, average, college-town pizza joint.

But after the first bite, I was sold. Imagine my delight when I found out that Lefty's was coming to Charleston. They have partnered with Short Story, which also started in the north and migrated the Charleston, to provide the food for the brewery.



Lefty's Place specializes in Detroit-style pizza. Detroit-style pizza is a rectangular pizza with a thick, airy crust that's crispy on the bottom due to being baked in a well-oiled pan. The cheese is spread to the edges, creating a caramelized crust, and the sauce is typically ladled on top in thick stripes.



It is a hearty and delicious pizza. It almost eats more like cheesy bread with sauce. Crispy, caramelized and quality ingredients. I like topping mine with ricotta and mushrooms, and then having a side of sauce to dip in on the side. I also like ordering the Betty White, which has spinach, ricotta, garlic, and olive oil. I do the same technique with a sauce on the side. It is absolute perfection.



I also tried the pepperoni balls here, which are also quite tasty. But, considering how much food we had, I didn't have much room for these. It is a good take on a pepperoni roll, but it's hard to beat that pizza.



Grade: A

Pizza Al's is a much beloved pizza institution in Morgantown that has expanded in recent years.



The newest location is near the Coliseum and offers a bar atmosphere on the side, in addition to the delicious pizza, calzones and sandwiches we've all come to know and love.



In the expansive dining space, there are a decent amount of tables, a pinball machine and a counter to place your order. I went with a small pizza with mushrooms, and I'm happy to report that the flavor is there. Robust tomato sauce, fair amount of cheese and a thin crust. A bit more color on the crust would have made it perfect.



Grade: A

The JFK airport terminal 2 is home to Tagliare, which has slices of pizza and strombolis for breakfast, lunch and dinner. They are not made to order, so there's a good chance the food may have been sitting behind the glass for a bit. I had a slice of sausage & broccoli rabe. It was definitely a bit dried out, but it was not bad.



Grade: B

Pizza Ranch is a Midwest chain with more than 200 locations across 15 states.



I stoppped at the Peoria location and picked up my to-go order. I went with the "Tuscan Roma" - Sliced Roma Tomatoes, Spinach, Alfredo Sauce and I added mushrooms and a balsamic glaze. And, because I could, I added a side of stuffing.



"In the heart of every cowboy is a dream. Adrie Groeneweg had one that started in Hull, Iowa, in 1981 when he was just 19 years old. It was simple. Why does everyone have to drive out of town to get a pizza? With just six specialty and single topping pizza recipes developed around the kitchen table, Pizza Ranch was born. The residents of Hull flocked to the young restaurant for made-from-scratch sauce and dough and other fresh ingredients. As word spread, Pizza Ranch grew," reads the website.



The customizations I added to the pizza made it. The sweetness from the balsamic balanced the rich, cheesy alfredo base. The stuffing was disappointing - too mushy and flavorless.



Grade: B

While driving through Ohio, I started to hear my stomach growl. At my next gas station stop, I did a quick search for drive-through food options in the next town and found Cristy's Pizza & Subs.



"Have you ever wondered why Cristy’s Pizza tastes so good? It’s simple, if you’re going to have the best pizza, you’ve gotta start with the best ingredients, like… Bold Sweet Sauce from Fresh, Vine-Ripened Tomatoes, Signature Dough Recipe, All-Natural Premium Cheese, Fresh Vegetables Old World Pepperoni, and of course, a team of Pizza Pros to make the best pizza every single time," reads the website.



While Cristy's is not necessarily a drive-through, it does have a pick up window. I placed an order online for "Nibblers": Single bites of pepperoni or cheese pizza all rolled up, slathered with creamy Parmesan garlic butter sauce. Served with sweet & tangy tomato or creamy Parmesan garlic butter. These are close to pepperoni rolls, and I like that they are bite-size, so that the proportions of meat and cheese and dough are equal.

I also ordered a cheese pizza with mushrooms. The pizza had a rustic feel with the crust forming a bubbly texture, and the sauce and cheese not fully uniform all the way around. Fairly mild in flavor - but generally crowd pleasing. I would love a crisper crust, a bolder sauce, more punchy flavors.



Grade: B