Subscribe Now
2018 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,  

Readers’ Choice 

Flatbread 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,  

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,
All BONS 2018 Awards | Purchase BONS 2018 Issue | BONS Event | FAQ | 2017 Winners

Are you a #BONS2018 winner? Congratulations! Promote your business with free downloadable assets and purchase winner merchandise.