2009 BOB Awards: Pizza

Food & Drink

New York-style, ‘Burbs

The location, at Marvin and Ardrey Kell roads, is about as unassuming as it gets, but the New York-style pizza at Lorenzo’s Pizzeria is nothing short of outstanding. Huge, floppy pieces with just the right amount of tangy mozzarella, savory tomato sauce, and flavorful toppings.
16721 Orchard Stone Run, 704-544-1414

New York-style, Uptown

Revolution Pizza and Ale House

Revolution Pizza and Ale House

As soon as you meet the owner of Villa Francesca, you know the pizza is going to be authentically New York. Luciano "Louie" Suppa is from Brooklyn — something his accent gives away and his pizza makes obvious. Large pieces, perfect for folding and dripping with cheese, are what you’ll find here.
321 N. Caldwell St., 704-443-7447

Crust

Judging pizza crust is a subjective endeavor. We like thin crust with bubbles in the dough, crispy edges, and the occasional black mark from the oven. And if you’re smart, you do, too. Luisa’s Brick Oven has the pizza crust nailed.
1730 Abbey Pl., 704-522-8782

New

Taking over the old Mellow Mushroom, Revolution Pizza and Ale House is a seriously good addition to Charlotte’s burgeoning pizza scene. The crust is almost cracker thin, and toppings range from the mundane to Grateful Growers pulled pork. Also look for a wide variety of ales and upscale starters like mussels.
3228 N. Davidson St., 704-333-4440

Toppings

There’s a lot that’s good about Pie Town‘s pizzas. But its toppings are the best in town. From locally made mozzarella to Italian-made guanciale, each one is the best you can find. Don’t miss the Bacon and Egg Pizza, which includes a sunny-side up egg smeared across the top.
710 W. Trade St., 704-379-7555

Late Night

While Fuel has locations all over town that’ll deliver late, none are as popular at 2 a.m. as the spot at the corner of College and Sixth streets, where, as soon as last call is made, a line forms around the corner of late night partiers waiting for their cheesy slice.
214 N. Tryon St., 704-350-1680