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2022 Pizza

Editors’ Choice (Three-Way Tie)

Bambolina, Salem

Dough gets treated to a long slow rise, then a blisteringly hot—we’re talking 925 degrees—oven at this pizza mecca. The result is a chewy crust with a couple of charred bubbles—just the way they like it in Naples. Imported flour, careful training, and even attention to the fluctuations in the weather keep the crust consistently delicious. The toppings are sometimes odd (pastrami and potatoes, anyone?), but take a flier. You won’t be disappointed. 288 Derby St., Salem, 978-594-8709,

Short & Main, Gloucester

Creative Italian cured meats like lardo and sopresatta play alongside fresh mozzarella and scamorza—a fresh Italian cow’s milk cheese—atop a classic Neapolitan–style crust at this popular spot. Yes, you can add anchovies, as well as an egg or hot peppers. Accompany your pie with a salad and a lovely Italian-style cocktail. 36 Main St., Gloucester, 978-281-0044,

Pazzo Pizza Co., Andover  

Brothers David and Jeff Malloy came together to serve up some of the best tasting pizza north of Boston. Jeff was the cofounder and former head chef of the critically acclaimed Carmen’s in Boston’s North End where he received numerous awards and acclaim from Bon Appetit and Yankee magazine, and was consistently listed in Zagat’s as one of Boston’s top restaurants. 10 Main St., Andover, 978-409-2268,


Readers’ Choice 

Flying Saucer Pizza Company, Salem

Sure, you can grab a plain or pepperoni at this perennial reader favorite, but why not take a chance? This spot always comes through with weird, wild toppings—think Flamin’ Hot Cheetos on the TacoCat or buffalo breaded chicken, mac & cheese, and bacon on the Nick Fury. Believe it or not, both of them can also be made vegan upon request. 118 Washington St., Salem, 978-594-8189,

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