11 Des Moines pizzerias to satisfy any craving spanning deep dish to crispy thin crust
Des Moines has no shortage of pizzas. Diners can find everything from the Neapolitan thin crusts and chewier Sicilian crusts to pies baked in a coal oven or over wood, and regional styles from New York and Chicago, whether deep-dish or tavern-style thin crust. Novelty pies come topped with crab Rangoon, taco ingredients, or breakfast favorites such as scrambled eggs, sausage and bacon. Whether you want a slice late at night, a whole pie for brunch or pizza to share for lunch, Des Moines has the pizzerias to satisfy any craving.
The deep-dish pizza
Wig & Pen Pizza Pub
Wig & Pen's Chicago-style deep-dish pizza comes stuffed with mozzarella for the ultimate cheese pull in this pizza built upside down. Two layers of homemade pizza crust hold these massive pies together, and in true Chicago fashion, the toppings are blanketed in a layer of sweet marinara on the top of the pie. Pick your own toppings and pizza size from a 10, 12 or 14 inch. Remember that deep-dish pizza requires a long bake, so build in around 40 minutes for the wait.
Location:2005 S. Ankeny Blvd. #300, Ankeny
Contact:515-963-9777; wigandpenpizza.com
The Detroit-style pizza
Parlor
Beaverdale's Detroit-style pizzeria serves square slices featuring music lyric monikers such as I am the Walrus, You're So Vain and Proud Mary. These pizzas feature a chewy inch-thick focaccia-like crust baked in a square pan with tall sides. The cheese spreads to the edges, creating a crispy crust you won't find on any other style of pizza. Parlor's two-and-a-half-pound pies run the gamut from classic topping combos on the Help Me Make It Through the Night to bolder pairings such as Toulouse sausage, mushroom, and chimichurri on the Sussudio.
Location:4041 Urbandale Ave., Des Moines
Contact:515-274-1293; parlordsm.com
More: Detroit-style pizza joint Parlor opens in Beaverdale, serving 2 1/2-pound pies
The coal-fired pizza
Centro
For more than 20 years, downtown staple Centro served pizzas baked in a coal-fired oven and now it still continues that tradition from one of two in the restaurant. The coal fire tends to cook the crust perfectly without overcooking the ingredients on top. Order one of chef George Formaro's four cheese, Napaletano with Roma tomatoes and basil, or even vegan varieties.
Location:1003 Locust St., Des Moines
Contact:515-248-1780; centrodesmoines.com
More: How Centro became a Des Moines restaurant staple from celebrities to caucus power tables
The oldie-but-goodie pizza shop
Scornovacca's Ristorante
On the scene since 1973, family-owned Scornovacca's serves old-fashioned pizzas from traditional recipes. The square-cut pies have a thin crust with homemade red or alfredo sauce that's available to purchase by the jar. Build your own with your favorite toppings, or try a Scorno specialty such as Mama's Meatball with roasted sweet peppers and homemade meatballs or the classic Margherita with fresh mozzarella, tomatoes and basil.
Locations:1930 S.E. 14th St., Des Moines, 515-244-5779; 286 W. Hickman Road, Waukee, 515-344-5075; 2437 Adventureland Drive, Altoona, 515-864-6776.
Contact: scornos.com
More: Next generation at Scornovacca's aims to restore family-owned business to its former glory
The wood-fired pizza
Eatery A
The Mediterranean-inspired cuisine of Eatery A spills over into its wood-fired pizza menu for clever options such as the #5: a white sauce pie with lamb gyro, feta and pickled onion. The wood-fired cooking method gives these artisan pizzas a crackling crust with lots of chewy air pockets. The nontraditional flavors will mix up your pizza routine. Try the savory-sweet #14, which features smoky bits of chorizo and tart pineapple with a hint of heat from jalapeño jam.
Location:2932 Ingersoll Ave., Des Moines
Contact:515-282-8085; eateryadsm.com
The late-night pizza
Big Tomato Pizza
The staff at Big Tomato slings pies into the early morning hours, with takeout and delivery options until 3 a.m. daily. A perfect nightcap, these pizzas are greasy, foldable and available by the slice. Pizza doughs and sauces are made daily, and pizzas are topped with local favorite Graziano's meats and cheeses.
Location:2613 Ingersoll Ave., Des Moines
Contact:515-288-7227; bigtomatopizza.com
The funky flavors pizza
Fong's Pizza
Iowa meets Asian fusion flavors at Fong's, where the traditional pizza list makes up only a tiny portion of the menu. Fong's is known for throwing all the pizza rules out the window and stacking the thin crust pies high with surprising ingredients such as ramen noodles, crab Rangoon filling, baked potatoes and Thai peanut sauce. Purchase a whole pizza or pick from a rotation of slices.
Location:223 Fourth St., Des Moines
Contact:515-323-3333; fongspizza.com
Watch the cooks make the family recipe for pizza crust in the open kitchen at Pagliai's Pizza. The Johnston location uses sausage made from pork roasted in the kitchen, a custom blend of mozzarella, and flour imported from Italy. Try the thin and crispy, double thick and crispy, or pan crust that's thick and fluffy. The Pagliai's Special combines sausage, green pepper, and onion, while the house special melds sausage, beef, pepperoni, onion, green pepper, and mushroom. Dip your crust in honey for a sweet dessert treat.
Location:5312 Merle Hay Road, Johnston
Contact:515-253-9800; pagliais.com
The New York slice pizza
Taste of New York Pizza
The Savelli family moved from Brooklyn, New York, to Des Moines and brought the city's signature slices with them. At Taste of New York, the slices are floppy for maximum foldability with toppings suspended close to the crust with broiled cheese. While the restaurant has ample topping options, it's a great place to pick up a classic pepperoni or veggie pizza. Do try the Sicilian square cheese pizza. Gluten-free options available.
Locations:165 S. Jordan Creek Pkwy. #160, West Des Moines, 515-223-8669; and 769 SE Alice's Road, Waukee, 515-987-1585
Contact: tasteofnypizza.com
The crowd pleaser
Dough Co. Pizza
If you're looking to feed a crowd, it doesn't get much bigger than Dough Co.'s 26-inch pizza. It's almost too big to fit through the door at this Drake neighborhood pizzeria. New York-style pizza dough is made fresh daily for choose-your-own or specialty pies. Get your hands on the Big Moe Cason BBQ, which features barbeque chef Moe Cason's I-80 barbecue sauce on a chicken and roasted corn pizza. Or get a tropical mash-up with the Hawaiiowan — part Hawaiian pizza with Canadian bacon and pineapple, part Iowan with the addition of bacon and green onions.
Locations:2330 University Ave., Des Moines, 515-630-0796; or 2405 SW White Birch Drive, Suite 100, Ankeny; 515-214-1131
Contact: doughcodsm.com
The tavern crust
Bix & Co.
Chef Tony Formaro uses the Blodgett oven from Sambetti's, which closed in 2019 , to create a tavern crust for his pizzas at Bix & Co. Over on the pizza side of the menu are 14-inch pies that use Grande Italian blended mozzarella cheese. Specialty versions feature Italian beef and the Southsider, with pepperoni, Graziano's sausage, banana peppers and jalapenos.
Location: 111 Fifth St., West Des Moines
Contact: 515-661-1595 or bixandco-wdm.com
More: Bix & Co. revives old restaurant recipes for its sports bar menu in Valley Junction
See something missing that you think it should be on this list? Please email Susan Stapleton to have your venue added.
This article originally appeared on Des Moines Register: Where to find the best pizzas in the Des Moines metro area
