It would be easy to argue that Pizzeria Toro launched Durham’s obsession with wood-fired, artisan pizza, and this downtown staple from chef Gray Brooks (Littler, Jack Tar) still tops many lists of the best pizza in the Triangle. Offerings change based on the seasons, but there is always a variety of both red and white-sauced pizzas, like the prosciutto cotto with olives and asiago (red sauce) or the soft egg pizza with trumpet mushrooms, arugula, and parmesan (white sauce). Make sure to always ask for the extra side of the house-made red chili oil. 

If Pizzeria Toro is the sophisticate of the Durham pizza scene, then Pie Pushers is the OG who keeps it real with what they call “Durham-style” pizza (think New York-style with Midwestern sensibilities). Owners Becky Cascio and Mike Hacker went from food truck to brick and mortar, all while developing a cult-following as downtown Durham’s go-to pizza. By the slice or by the pie, it’s hard to beat the classic pepperoni pizza, but also branch out and try the State of Nirvana (pesto, roasted chicken, spinach, caramelized red onion, and bleu cheese) or the 1234 (salami, caramelized red onion, bell peppers, pistachios, and smoked gouda).

This East Durham pizza, sandwich, and sub joint may not garner as much attention as its in-town neighbors, but it has built a loyal following with its affordable pizzas and unique herbed crust. The East Durham pie comes with applewood smoked bacon, collard greens, and serrano peppers, and is a must-try. Owner Jorge González-Peña also operates the El Rey de Tacos truck, which can usually be found parked right next door. Pizza and tacos — what more could anyone want? 

Chef Teddy Diggs (formerly of Il Palio Ristorante in Chapel Hill’s Siena Hotel) operates what he claims to be the first Roman-style pizzeria in the South. Roman-style dough is rolled very thin, with low-moisture and the addition of olive oil for an almost cracker-like crunch. Pizzas are served European-style (read: unsliced) and hew to traditional Italian flavors like the marinara, funghi, or rossa (raw crushed tomato sauce, provolone and mozzarella, Sicilian oregano, shaved soppressata, Taggiasca olives and pickled hot peppers). Roman pan pizza is also on offer, as is a Sunday-Thursday family special that includes three pizzas, one Coronato chopped salad, six suppli Romana (crispy rice croquettes), and six Sicilian cannoli for $65. 

Durham’s beloved Fullsteam Brewery recently opened a second location in RTP’s Boxyard development, pouring the craft beers it’s famous for but also branching out into the world of pizza. Specifically, a square-style pie that is not quite Detroit-style, not quite Sicilian, but somewhere in between. The fluffy squares come in red-sauce flavors such as margherita, pepperoni, veggie, and the Skye Boat pizza — topped with Firsthand Foods sausage, roasted peppers, mozzarella, and onions. For white-sauce lovers, thre’st options like a Pestoroni (pesto and pepperoni), the C.B.R. (chicken, bacon, ranch), and the Forager pizza, which comes with mushrooms, garlic, caramelized onions, thyme, mozzarella, and parsley.

If you want it your way, Oakwood Pizza Box has you covered. This Raleigh favorite has a slimmed-down menu that offers a red, white, or square pie with a list of add-ons like olives, anchovy, sausage, or extra cheese. Customers can also order cheese, pepperoni, or white pizza by the slice if appetites trend more toward snack-ish than starving.

Locally milled flour from Boulted Bread in Raleigh is combined with imported flour from Italy’s Piedmont region to make the craveable dough that forms the base of Pizzeria Faulisi’s wood-fired pies. Innovation doesn’t just stop at the crust, though. Creations like the Why Not (pineapple, prosciutto, pickled chilis, mozzarella, pecorino) put Faulisi squarely at the intersection of tradition and innovation.

Is there a better combination than pizza and beer? Raleigh’s award-winning Trophy Brewing started offering pizza at its West Morgan Street brewpub a few years ago and never looked back. Specialty pies include the Low ‘n Slow (with barbacoa, chipotle barbecue sauce, and avocado salsa), the Most Loyal (roasted chicken, basil pesto, and honey), or the Farmers’ Market (curried cauliflower puree, mushrooms, shaved Brussels sprouts, grilled onions, and jerk sauce). For fans of heat, take a bite of the Daredevil, a spicy red sauce pie with ghost pepper salami, jalapeno, and Sriracha in addition to mozzarella and caramelized onions. Those in the know, though, show up on Mondays or Tuesdays for the not-so-secret special Detroit-style pizza, a square pan pizza with a loyal following. Whichever pie customers go for, they will have the full range of Trophy’s beers available to wash it all down. 

Located right next to Raleigh institution Poole’s Diner (hence the Poole’side moniker), this wood-fired pizza join is the latest addition to Ashley Chistensen’s AC Restaurants group with Neapolitan-inspired pizzas, small plates, homemade pastas, and more. On the pizza end of the things there are classics like margherita but also a merguez (with spiced lamb sausage, feta, parmesan bechamel, pickled red onion, and herbs) and sausage alla vodka (with vodka cream, pork fennel sausage, basil, parmesan). A fun addition to the menu are the pizza dipping sauces — buttermilk basil dressing, chile garlic crunch oil, or Bianco DiNapoli tomato sauce.