Editors’ ChoiceBambolina, 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’ ChoiceFlatbread Co., 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 MentionRiverview 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, RiverviewPizzaIpswich.com
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