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Any Way You Slice It

It’s been several years since we last traversed the area in search of the finest pizza we could find. But what better time than during a pandemic to feast regularly on one of life’s great comfort foods. And while Central Florida often flies under the radar when it comes to high-end pizza, the truth is there are many wonderful options to please your palate whether you like thin crust, doughy Neapolitan or everything in between. From the classics to more adventurous offerings, these 30 pizzas are our current favorites.

CRIMSON GHOST at Pizza Bruno

There’s so much to love at Pizza Bruno, from the garlic knots and meatballs to the pizza, of course. This delightful Neapolitan comes topped with mozzarella and slices of soppressata, with finishing touches of fresh basil and drizzles of Mike’s Hot Honey.


A recent special menu offering, this mouthwatering pie starts with Oak Flame’s signature white sauce spread across the pizza dough before mozzarella, bacon and smoked chicken are added along with shaved Parmesan. We hear the restaurant is considering making this a permanent menu item and we endorse the idea fully.

PRIMAVERA at Tartini Pizzeria and Spaghetteria

This pizza joint is a local favorite and it’s because they consistently crank out wood-fired pies that tantalize the taste buds. This particular offering is covered in a rich red sauce with mozzarella, sliced zucchini, chopped tomatoes, olives, red peppers, onions and arugula.

PISTACCHIELLA at Piazza Italia

These doughy, chewy pies arrive to the table looking like they were transported directly from Naples, and the unique combination of ingredients only adds to the authenticity. Case in point, this wonderful option made with pillowy buffalo mozzarella, sliced mortadella and crushed pistachio. 

CUBAN at Lazy Moon

The seriously oversized slices at Lazy Moon are perfect for piling on the ingredients and such is the case with this ode to the popular Cuban sandwich where a mustard base gives way to garlicky, citrusy pork, ham, slices of dill pickle and mozzarella cheese.

BABY BLUE at F&D Wood Fired Italian Kitchen

For those who like to indulge with a gourmet pizza, may we suggest this standout where silky smooth caramelized onions and earthy mushrooms cohabitate with a divine three-milk blue cheese spread, fresh mozzarella and rosemary. 

FUNGHI & TARTUFO at Mia’s Italian Kitchen

Situated smack in the middle of the action along I-Drive, Mia’s Italian Kitchen pays homage to owner Dave Nicholas’ Sicilian grandmother, and this specialty pizza with roasted mushrooms, mozzarella cheese, confit garlic and a black truffle-buttermilk crema would certainly make nonna proud.

KAYA at Orlando Meats

One of the more interesting—not to mention satisfying—pizzas you’ll find in the area is served up at this full-service butcher shop. Thick-cut pork belly pairs beautifully with halloumi cheese and chopped tomatoes and the additions of chimichurri and crema enhance every bite.

DOUBLE DECKER at Brad’s Underground Pizza

What started off as an Instagram pop-up now operates discreetly out of Collab Kitchens on Curry Road and that is where you can double your pleasure with the Double Decker—two thin crusts braided together with plenty of cheese and toppings stuffed inside and placed on top for good measure.

DIAVOLO at Prato

The sophisticated-yet-approachable menu at this Winter Park mainstay extends to the selections of quality pizzas available. We love this one in particular, with spicy pepperoni and long hots working to counterbalance the saltiness of pancetta and the bite of sharp provolone. 


The skillful pizza makers at Antica use only the finest locally sourced ingredients and construct this pie with tomato sauce, milky mozzarella, dollops of ricotta, sliced sausage, spinach and tomatoes before it is blistered to perfection in the 900-degree wood-fired oven.

SICILIA at Rome’s Flavours

Created in the traditional rectangular style found all over the capital city of Italy, the dizzying array of quality pizzas here proves that elevated cuisine comes in many forms. This pie starts with a plum tomato sauce which is covered with mozzarella, sliced eggplant and grated dry ricotta. 

ARMANDO’s at Armando’s Cucina Italiana

With three area locations, we don’t have to travel far to sink our teeth into this stellar pizza made with spicy salami, artichokes and both ricotta and mozzarella cheeses. One bite and you’ll instantly know why the restaurant made this one its namesake.

SCREAM’N DEMON at Pizza Xtreme

This one is definitely for those who like to bring the heat. Shredded Buffalo chicken blends well with mozzarella and the obligatory ranch sauce while the whole thing is garnished with jalapeño peppers for a little extra kick on the back end. 

CHICKEN PESTO at Brick & Fire Pizza and Pasta Parlor

With nearly 30 pizzas on the menu and countless combinations for toppings, there is something to please any palate. May we suggest this one from the specialty section that features chicken breast, garlic, goat cheese, tomato, extra virgin olive oil and a basil pesto.

SURF N’ TURF at Antonella’s Pizzeria

Tomato sauce, Romano cheese, mozzarella and fresh garlic set the stage for the dynamic duo of shrimp and bacon. The medley of flavors fires on all cylinders, making this one you will be thinking about long after you finished the last slice.

ALI’S STEAK AND BLEU at Michael’s Ali Coal Fired Pizza

If you look, you might just find us bellied up to the bar at Crooked Can Brewing Company inside the Plant Street Market chowing down on this sublime pizza consisting of thinly sliced New York strip steak, gorgonzola, slivers of caramelized onions and fresh arugula. 


The folks behind this familial restaurant claim this pizza will punch their ticket to stardom and it’s easy to see why they feel that way. The can’t-miss combination of chicken cutlet, arugula, chopped tomatoes, shaved Parmesan, garlic and seasoned olive oil deserves its place up on the marquee.

BIANCA at Buttercrust Pizza

BIANCA at Buttercrust Pizza

BIANCA at Buttercrust Pizza

This place knows the perfect pizza starts with the perfect dough, which is why they make theirs fresh every day (fun fact: their square doughs take up to five hours to prep). That commitment to excellence is noticeable as you devour this pie with an Alfredo sauce base and topped with garlic, ricotta, spinach and a hypnotizing pesto swirl.

SUNSHINE at 1803 Pizza Kitchen

Roy Ayers once famously sang that “everybody loves the sunshine” and what’s not to love about mixing mozzarella and ricotta with ham, corn and bacon? The richness of the cheeses, the sweetness of the corn and the smokiness of the bacon intermingling with the saltiness of the ham always brightens our day.

WU-TANG CLAM at Ziggie’s Pizza

The playful name alone should let you know you are in for something special. This adventurous pizza starts with a white anchovy sauce and is outfitted with mozzarella and pecorino before welcoming potatoes, pan-seared clams, red onion, fresh garlic and a squeeze of lemon.

UPSIDE DOWN at Anthony’s Thornton Park

This aptly named pizza flips the script with a base of provolone cheese which is then topped with pizza sauce, crushed red pepper, chopped garlic, lots of basil, sprinkles of Parmesan and extra virgin olive oil. 

GRANDMA at Antonio’s House of Pizza

Antonio’s prides itself on bringing a taste of Brooklyn to Central Florida, and their iteration of one of the NYC borough’s most popular square pies is a shining example. While you’ll find all the usual suspects like tomato sauce, mozzarella and basil, the Parmesan-crisped crust adds another dimension.

LA ITALIANA at Ragazzi’s Pizza

This pizza wows the crowd on so many levels. It starts off innocently enough with a homemade pizza sauce and mozzarella cheese but is then cloaked in a covering of tomatoes and arugula prior to being topped with white truffle oil and a whole burrata is placed in the middle.

BRANCO at Pie-Fection

One of the more distinctive pizzas you’ll find in the Orlando area or otherwise, the Pie-Fection is made with a slow-fermented thin crust covered in melty mozzarella and creamy brie with a spread of sweet pepper jam to heighten the experience.

BBQ CHICKEN at Flipper’s Pizzeria

Believe it or not, there are some people who believe chicken has no place atop a pizza. To those folks, we challenge them to sample this pie and not fall in love. It consists of chicken breast, smoked bacon, red onions, aged mozzarella, sharp cheddar and of course, barbecue sauce. 

CARNE at Francesco’s Ristorante and Pizzeria

Francesco’s 700-degree wood-burning oven works some serious magic including with this showstopper made with pepperoni, sausage, ham and mozzarella. Did we mention the chef makes his pizza sauce daily? Talk about a labor of love. 

HEAVEN at Café Paisano

Since 2006, Café Paisano has been making hand-tossed pies cooked in its brick oven to the delight of area residents. This veggie-heavy offering features mozzarella cheese, roasted red peppers, fresh garlic, plum tomatoes, artichoke hearts, fried eggplant and olive oil. 

CHICKEN & GOAT at Park Pizza and Brewing Co.

CHICKEN & GOAT at Park Pizza and Brewing Co.

CHICKEN & GOAT at Park Pizza and Brewing Co.

We are fond of hitting up this Lake Nona hotspot for its wood-fired pizzas that never disappoint.

This particular white pie consists of garlic cream, mozzarella, goat cheese, fire-roasted chicken and chunks of avocado and goes well with any number of the house drafts on tap.


Roasted butternut squash is the star of this show which also has notable cameos by an almond ricotta cheese, confit shallots, sage, balsamic glaze and a strong supporting role courtesy of the cauliflower crust.