Like the name suggests, Asheville Pizza & Brewing serves American-style bar pies, often with pretty wild topping combinations, like curry tofu on a coconut crust and spicy fried chicken with pimento cheese. While there are three locations now, the best spot for these pies is in the north location’s movie theater, often sold out and full of locals who wash down first-run films with the brewery’s specialty, a Perfect Day IPA.

“Welcome to Vinnie’s,” the entire staff yells every time anybody walks in the door — the first sign that this neighborhood spot, now with a couple locations in town, embraces its regulars. Chef Eric Scheffer, who also owns Jettie Rae’s, designed the menu to mimic the Italian-American restaurants he loved growing up on Long Island, with New York-style pies that get just a bit charred in the oven and sit on old-school metal pedestals in the center of the table.

A pop-up that appears around town at breweries and concerts, Tin Can cooks up cute little 10-inch pies in a 600-degree oven. The results are thin-crust pizzas headlined by a white pie with greens, red onions, and what seems like equal parts of garlic and bacon.

Yes, Manicomio serves up large New York-style pizzas, calzones, and strombolis to-order. But the real reason to come is for the by-the-slice menu — cheese, pepperoni, and a daily vegan option. Starting at $3.25 a slice, there’s no better pizza bargain downtown, from a no-frills, indoor-outdoor space right on Biltmore Avenue.

Before it became a brewpub in Asheville, White Labs produced the yeast used by lots of breweries in town. So it makes sense that the folks behind that kind of discipline created a pizza as if perfected by science — the spot-on dough is just the right amounts of charred and crispy. The ingredients also seem crowd-tested, like tried-and-true medlies of mushrooms and ricotta or sausage with peppers and onions.

It would be difficult to find a more idyllic spot for a pizza, with a minimalist yet charming dining room, a few picnic benches spread out under twinkling lights, and kids and dogs playing in the neighboring garden. It’s good news that the pies are equally as wonderful, made from ingredients sourced from North Carolina purveyors, including foragers who scour the forests nearby for mushrooms and ramps. The dough comes courtesy of local grains, milled and then long fermented into a dough that hits all the marks, sour and just-right chewy.

With its spot surrounded by South Slope breweries, Pie Zaa figured out its crowd by designing a by-the-slice pizza place, serving brewers stopping in for a quick lunch and the late-night crowds. With just a couple of tables on the sidewalk and few seats inside, this is a quaint little spot to soak up all those IPAs. The pizzas here are massive circles of cracker-like New York-style crust covered in a whole lot of mozzarella and just a few potential toppings, including pepperoni, sausage, or the “garden” with onion, artichoke, red pepper, and mushrooms.

One of Asheville’s only Neapolitan-style pizza spots, Fresh Wood Fired takes the pizza-making process seriously, from sourcing some of its cheeses locally to an oven that burns at 800 degrees. With a background in the art world, owner Mark Tomczak opened Fresh in a quirky River Arts District location and added an undeniable flair to his toppings, including the Alaskan with smoked salmon and a white pizza with blue cheese, pears, and walnuts.