Cleveland, OHPizza

Boom's Pizza is Chef Ben Bebenroth's counter-service pizzeria, baking pies in a 600-degree deck oven at its Lakewood shop on Detroit Avenue. A signature move is dipping the pies in house chili crisp or an herby garlic dip. Cleveland Magazine includes Boom's in its guide to the city's pizza shops, and the operation has grown to a second spot in Shaker Heights.

Il Rione turns out New York-style pizza in Gordon Square, with a thin, crisp crust that stretches up to 18 inches. The diavolo is a signature, layering red sauce and mozzarella with calabrian chiles, spicy salami, and red onions. Cleveland Magazine counts it among the pizza shops it returns to, a neighborhood pizzeria with a citywide following.

Angelo's Pizza has been a Lakewood mainstay since 1981, known for thick-crust pies that carry both traditional and inventive toppings. One example is the Acapulco BBQ pizza, which combines barbecue sauce, pineapple, peppers, chicken, and a hint of cinnamon. Cleveland Magazine lists Angelo's among the pizza shops it loves, a long-running neighborhood spot on Madison Avenue.

Citizen Pie bakes wood-fired Neapolitan pizza in Collinwood on Waterloo Road. Its namesake Collinwood pie loads spicy sausage, salami, and red onions with hot green chiles, California olives, and mozzarella. Cleveland Magazine names Citizen Pie among the pizza shops worth a trip, and the pizzeria has grown to a second Cleveland location.

Pizza 216 slings New York-style slices from the historic Arcade building on Euclid Avenue downtown. Its Pieroni pizza swaps sauce for a mashed potato base, then piles on ricotta and cheddar, caramelized onions, scallions, and a sour cream drizzle. Cleveland Magazine includes the slice shop in its pizza guide, a quick downtown stop inside a landmark space.