Bambolina, SalemPhilosophy: 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
Flatbread Co., AmesburyWhat’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
Riverview Restaurant, IpswichPhilosophy: 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