Pizza 




Editors’ Choice 

Bambolina, Salem 

Philosophy: Strict adherence to Italian dough traditions, mixed with creative toppings from local suppliers or the farmers’ market to create a “neo-Neapolitan” style pie.

Insider tip: The sea bean and prawn combination elevates pizza to a whole new level. 

Fun fact: Pizzas cook for just 90 seconds in the shop’s imported Italian wood-fired oven.

288 Derby St., Salem, 978-594-8709, bambolinarestaurant.com

 

Readers’ Choice 

Flatbread Company, Amesbury

What’s Unique: Dough is made fresh daily from organically grown wheat that is milled into white flour with the wheat germ restored.

5 Market Sq., Amesbury, 978-834-9800, flatbreadcompany.com

 

Honorable Mention 

Riverview Restaurant, Ipswich 

Philosophy: No pretense—just good pizza. Churning out one size of thin-crust pie for 70 years now, in a friendly, raucous wood-paneled environment—no plates, no salads, no lunch service.

Fun fact: The pizza dough recipe is a closely guarded secret.

Insider tip: Cash only, but an ATM is on-site.

20 Estes St., Ipswich, 978-356-0500, no website

 

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