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Various pizzas on a white table.
A selection of pies from Poole’side Pies.
Poole’side Pies

12 Excellent Pizza Spots Around Raleigh, Durham, and Chapel Hill

From New York-style to Neapolitan and everything in between

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A selection of pies from Poole’side Pies.
| Poole’side Pies

When it comes to craveable comfort, it’s still hard to beat a slice of really good pizza. Pizza can be both celebratory and rage-subsuming; it can lift the spirits or help you wallow through depression. A good pizza is revelatory, but at times even a mediocre slice is still pizza, still comforting, and still there for you.

The Triangle is lucky to be home to dozens of great pizza options, ranging from New York-style to Neapolitan and everything in between. Homegrown pizzaiolos have carved out niches alongside transplants from across the country, each bringing its own expertise and geographic understanding of what pizza should be. Inevitably someone’s ideal choice of pizza style is likely to run up against someone else’s, but in the great wide world of saucy pies, there really is room for everyone. Whether you choose a high-end, wood-fired pizza or opt for a big, foldable slice dripping with cheese, you can’t go wrong at any of these local favorites.

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Pizzeria Toro

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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. 

A pie from Pizzeria Toro.
Pizzeria Toro

Pie Pushers

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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).

A slice of pizza on an aluminum plate.
A chicken basil slice at Pie Pushers
Pie Pushers Pizza

Sofia's Pizza

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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? 

A pizza with kale topping.
A pie from Sofia’s.
Sofia’s Pizza

Pizzeria Mercato

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Gabe Barker (son of Triangle restaurant legends Ben and Karen Barker), came back to his hometown of Carrboro from San Francisco in 2016 and opened this brick-oven, Neapolitan-inspired pizzeria to local and national acclaim. With pies that utilize the bounty from the nearby Carrboro Farmers’ Market while staying true to Italian roots, Barker has turned Mercato into a destination pizzeria. Favorites include the salami (with hot honey, of course), the funghi, and the puttanesca, but to get an idea of just how good the pizzas are, opt for the classic margherita and be wowed. 

Coronato

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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. 

Pizza at Coronato
Coronato

Fullsteam RTP

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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.

Randy's Pizza

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Randy’s has been a Durham family favorite for a quarter of a century, serving New York-style whole pies and slices off South Miami Boulevard, as well as seven different locations across the Triangle. It has wings, subs, appetizers, and entrees, but the pizza is the real draw. The Randy’s White comes with mozzarella, garlic, olive oil, spinach, and tomatoes, while the Kickin’ Hawaiian features both classic and Canadian bacon, pineapple, jalapeno, and chicken. 30-inch party pizzas are available to help feed a crowd, and on weekdays during lunch, Sicilian-style cheese pizza is available by the slice.

Oakwood Pizza Box

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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.

Pizzeria Faulisi

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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.

Pizzeria Faulisi

Trophy Brewing & Pizza

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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. 

Frank's Pizza & Italian Restaurant

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Frank’s recently won a News & Observer reader poll for Best Pizza, and with a 30-year tradition of classic New York-style pizza, it’s not hard to see while. Giant foldable slices come in variations like a classic Margherita, a New York white, or Buffalo chicken. There’s also Sicilian-style (square on a focaccia-like crust), as well as a menu of sandwiches, strombolis, calzones, and pastas.

Poole'side Pies

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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.

Pizzeria Toro

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. 

A pie from Pizzeria Toro.
Pizzeria Toro

Pie Pushers

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).

A slice of pizza on an aluminum plate.
A chicken basil slice at Pie Pushers
Pie Pushers Pizza

Sofia's Pizza

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? 

A pizza with kale topping.
A pie from Sofia’s.
Sofia’s Pizza

Pizzeria Mercato

Gabe Barker (son of Triangle restaurant legends Ben and Karen Barker), came back to his hometown of Carrboro from San Francisco in 2016 and opened this brick-oven, Neapolitan-inspired pizzeria to local and national acclaim. With pies that utilize the bounty from the nearby Carrboro Farmers’ Market while staying true to Italian roots, Barker has turned Mercato into a destination pizzeria. Favorites include the salami (with hot honey, of course), the funghi, and the puttanesca, but to get an idea of just how good the pizzas are, opt for the classic margherita and be wowed. 

Coronato

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. 

Pizza at Coronato
Coronato

Fullsteam RTP

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.

Randy's Pizza

Randy’s has been a Durham family favorite for a quarter of a century, serving New York-style whole pies and slices off South Miami Boulevard, as well as seven different locations across the Triangle. It has wings, subs, appetizers, and entrees, but the pizza is the real draw. The Randy’s White comes with mozzarella, garlic, olive oil, spinach, and tomatoes, while the Kickin’ Hawaiian features both classic and Canadian bacon, pineapple, jalapeno, and chicken. 30-inch party pizzas are available to help feed a crowd, and on weekdays during lunch, Sicilian-style cheese pizza is available by the slice.

Oakwood Pizza Box

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.

Pizzeria Faulisi

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.

Pizzeria Faulisi

Trophy Brewing & Pizza

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. 

Frank's Pizza & Italian Restaurant

Frank’s recently won a News & Observer reader poll for Best Pizza, and with a 30-year tradition of classic New York-style pizza, it’s not hard to see while. Giant foldable slices come in variations like a classic Margherita, a New York white, or Buffalo chicken. There’s also Sicilian-style (square on a focaccia-like crust), as well as a menu of sandwiches, strombolis, calzones, and pastas.

Poole'side Pies

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.

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