A comprehensive guide to pizza in the Des Moines metro, from Taste of New York to Eatery A
Susan Stapleton- Discover the pizzerias in the Des Moines metro area, categorized by pizza style and age of establishment.
If George Formaro had his way, Iowa, and in particular, the Des Moines metro, would be known for its pizzas.
“I think Des Moines and Iowa have a great pizza culture, and I've always thought there was a real opportunity for us to do tourism based on our pizza alone, and let alone all the great other restaurants,” Formaro said in the bar area of his restaurant Centro in downtown Des Moines. “I felt like we always had to apologize for our tavern-style pizza. And it’s damn good. It is.”
He discussed some of the finer pizzas in the metro, spanning styles from Neapolitan and tavern style to deep dish, Detroit-style and Sicilian pies. Formaro, who grew up on the south side of Des Moines, touched on old-school favorites, restaurants that serve a good pizza, and newcomers he appreciates. Even novelty pizzas, such as the crab Rangoon at Fong’s, breakfast pizza at Casey’s General Store, and taco pizza at Happy Joe’s, came up in the conversation.
Note: many of these restaurants offer vegan, vegetarian and gluten-free options, such as a cauliflower crust.
See something missing? Tell us about your favorite pizzas at sstapleton@gannett.com.
Old school pizza shops
Abbie’s: This casual pizzeria in Bondurant serves a similar pizza to Russ & Abbie’s La Pizza House. The restaurant takes its name from Albert Polito, who was part-owner of the legendary Des Moines pizza shop. Look for a tavern-style crust with a yeast flavor to it.
Location: 210 Lincoln St. N.E., Bondurant
Contact: 515-957-8545 or abbiesbondurant.com
Baratta’s Restaurant & Catering: While Baratta’s serves more than pizzas, the Italian restaurant that opened in 1972 after Charlie “Cat” Baratta and his wife Frances took over the business and converted the store to Baratta’s Trattoria. Formaro described the thin crust as not quite a tavern-style pizza. Order the Dan’s Special with mozzarella, capicola, Italian sausage, sweet red peppers, green peppers, and onions.
Location: 2320 S. Union St., Des Moines
Contact: 515-243-4516 or barattas.com
Bianchi’s Hilltop Italian Restaurant: The thin-crust, party-cut pizzas at this eastside pizza specialist have been a favorite since 1950.
Location: 2820 Hubbell Ave., Des Moines
Contact: 515-265-2746 or bianchishilltop.com
Bordenaro’s Pizza & Pasta: The honey garlic alfredo on a thin crust is a favorite at this south side mainstay. The restaurant originally opened in 1977 by Tom Bordenaro. Try the Bordy's Special with capicola, beef, peppers, sausage, green onions, mushrooms, and olives.
Location: 6108 S.W. Ninth St., Des Moines
Contact: 515-287-1607 or bordenarospizza.com
Chuck’s Italian Restaurant: The Bisignano family opened this restaurant in the Oak Park neighborhood in 1956. “That’s one of the old school places that are still making the pizza pretty close to the way it’s always been made,” Formaro said.
Location: 3610 Sixth Ave., Des Moines
Contact: 515-381-3118 or chucksdsm.com
Felix & Oscar's Restaurant: Mark Zingerman and Larry Stein introduced Des Moines to Chicago-style deep-dish pizza in 1975. Their Drake neighborhood restaurant expanded to the Merle Hay area in 1977, where it’s still located. The duo named the restaurant for the famously neat and messy Felix and Oscar on “The Odd Couple” after the two noted that they’d have to keep the kitchen as neat as Felix was. Plus, Oscar was a sports reporter, and F&O’s touts itself as a sports bar. When the pizzas first came to Des Moines, the duo referred to them as Sicilian style, with a lighter baked crust. Now they are more of a Chicago deep-dish pizza. Formaro recommends the cheese topper deep-dish pizza made with extra cheese.
Location: 4050 Merle Hay Road, Des Moines
Contact: 515-278-8887 or felixandoscars.com
Leaning Tower of Pizza: This old-school Italian standby features checkered tablecloths in Uptown Ankeny. The restaurant got its start in the 1960s in Des Moines before moving to Ankeny in the 1970s. The restaurant, acquired by the Harrington family in 2001, offers the Potter with Tower’s Italian sausage, ham, pepperoni, mushrooms, onions, celery, green olives and green peppers as well as the Harrington, first on the menu in 1987, with the Tower's Italian sausage, pepperoni, cheddar and mozzarella cheeses and zesty sauce.
Location: 512 S.W. Third St., Ankeny
Contact: 515-964-0401 or ltpizza.com
Marino’s Italian Restaurant: This hidden gem got its start in 1997 and made an impression on the metro with its thin, crisp crusts.
Location: 5775 Merle Hay Road, Johnston
Contact: 515-255-3931 or marinosdsm.com
Michael’s Pizza: Michael Baier bought the Gin Mill right next to the VFW on Urbandale Avenue in 1974 and renamed it after himself. Later, he opened Poor Michael’s Pizza in 1992. After he retired in 2009, the Beaverdale neighborhood waited until 2010 for the restaurant to reopen and then move in 2011 to its current location. Try any of the thin-crust pizzas here or order a pre-cooked crust to then bake at home.
Location: 2629 Beaver Ave., #13, Des Moines
Contact: 515-255-5959 or dsmpizza.com
Noah’s Ark Ristorante: Formaro often visits this long-time favorite on Ingersoll Avenue. The restaurant opened on New Year’s Eve in 1946 with leather booths, stained glass, a fireplace and a front counter where diners can watch their pizzas being made. Noah Lacona, often referred to as “The Pizza King,” introduced central Iowa to Neapolitan pizza with homemade tomato sauce and premium toppings. Try the Noah’s Naples Margherita pizza with San Marino tomatoes, Buffalo milk mozzarella, basic, olive oil, garlic and fresh mozzarella to go back in time.
Location: 2400 Ingersoll Ave., Des Moines
Contact: 515-288-2246 or noahsarkdesmoines.com
Pagliai’s Pizza: This central Iowa standard got its start in Ames in 1957. Sam Pagliai started serving tomato tarts, as he called them, in 1953, selling them at his bar. He opened the Pizza House with his brother Armond, and grew the restaurant to 30 locations from Nebraska to Kentucky. Only 12 remain, including one in Johnston and the original Pagliai’s, A & A Paglia’s, that opened in the 1950s in Iowa City. Travis Vander Weerdt owns and operates Pagliai's in Johnston, and has been eating Pagliai’s Pizzas since he was a child. He uses a memorized dough recipe and a sausage blend made in house.
Location: 5312 Merle Hay Road, Johnston
Contact: 515-253-9800 or pagliais.com
Paul Revere’s: For those who like a Quad Cities-style pizza, Formaro said this is the closest you can find to the malty flavor in the Des Moines metro. “They delivered all over the city,” Formaro said. “They had an ad on the back of the phone book, so you knew you could call 3, 2:45, and they would deliver you a to-go pizza.” Note the Paul Revere’s is only open until 1 a.m. on Tuesday through Thursday and Sunday and until 2 a.m. on Friday and Saturday.The family-owned pizzeria based in Cedar Rapids has six locations in Iowa, as well as others in Wisconsin and Texas.
In 2001, the restaurant set a new Guinness World Record for the largest commercially available pizza. The four-foot pizzas were made from 170 ounces of dough, 48 ounces of sauce, six to eight pounds of cheese and sold for $99.99.
Location: 3201 Indianola Ave., Des Moines
Contact: 515-244-9256 or paulreverespizzadm.com
Scornovacca's Ristorante: This Des Moines pizza shop has served square-cut, thin crust pies since 1973. Scornovacca’s offers favorites such as the fan-favorite combo loaded with Scorno’s Italian sausage, pepperoni, mushrooms, green peppers, onions, and mozzarella.
Locations: 1930 S.E. 14th St., Des Moines, 515-244-5779; 286 W. Hickman Road, Waukee, 515-344-5075; 2437 Adventureland Drive, Altoona, 515-864-6776; 8561 Hickman Road, Urbandale, 515-823-9728
Contact: ristorante.scornos.com
Pizza restaurants by style of crust
Coal-fired pizza
Centro: This 23-year-old restaurant from Formaro in downtown Des Moines serves a pizza baked in a coal-fired oven. Formaro, who likes to try a cheese pizza to savor the depth of the ingredients when he first samples a restaurant, recommends a Rosa Grande pepperoni, with two styles of pepperoni, including cupped, and mozzarella, and red sauce.
Location: 1003 Locust St., Des Moines
Contact: 515-248-1780 or centrodesmoines.com
Chain worth mentioning: Grimaldi’s, which serves coal-fired pizzas, with locations in Ankeny and West Des Moines.
Chicago deep-dish
Wig & Pen Pizza Pub: This Ankeny pizza shop serves a Chicago-style deep-dish pizza with two layers of homemade pizza crust and toppings covered in a layer of sweet marinara. Try the pan-style Flying Tomato with Italian sauce and shredded mozzarella, topped with slices of fresh tomato or the thin crust as well.
Location: 2005 S Ankeny Blvd., Suite 300, Ankeny
Contact: 515-963-9777 or wigandpenpizza.com
Chains worth mentioning:Giordano’s in West Des Moines and Rosati’s in West Des Moines.
Detroit-style pizza
Parlor: Fluffy square pizzas, much like a Sicilian crust, find a home at Parlor in Beaverdale. Many take their names from songs: “Sweet Jane,” “Stand by Me,” “Sussudio,” “Can’t Always Get What You Want.” For a stripped down version to taste the crust, try the Proud Mary with Roma tomatoes, mozzarella, basil pesto and a balsamic reduction.
Location: 4041 Urbandale Ave., Des Moines
Contact: 515-274-1293 or parlordsm.com
Late-night pizza
Big Tomato Pizza Co.: When a craving for pizza strikes late at night, Big Tomato on Ingersoll Avenue has you covered. The restaurant stays open until 3 a.m. daily, serving pizza slices and pies. Request a New York-style crust for the perfect foldable slice.
Location: 2613 Ingersoll Ave., Des Moines
Contact: 515-288-7227 or bigtomatopizza.com
Neapolitan crust
Pyra Pizzeria: This gem in Norwalk uses a wood-fired oven to make Neapolitan pizzas, with a dough made with Italian flour, San Marzano tomatoes in the sauce, and fresh mozzarella cheese. Pizzas are baked for 90 seconds in an 800-degree oven to get a soft, thin middle and puffy, “blistered” edge. Try the marinara with tomato sauce, roasted garlic, oregano and extra virgin olive oil for a true Italian experience.
Location: 729 Main St., Norwalk
Contact: 515-981-5353 or pyrapizzeria.com
New York-style pizzas
Dough Co. Pizza: This pizzeria started in the Drake neighborhood and expanded to Ankeny with its New York-style crusts. Feed a family with the extra-large 26-inch pizza or go for a two-topping slice. Try the HawaiIowan topped with Canadian bacon, pineapple, bacon and green onions.
Locations: 2330 University Ave., Des Moines, 515-630-0796; or 2405 S.W. White Birch Drive, Suite 100, Ankeny, 515-214-1131
Contact: doughcodsm.com
Maggie’s Rumble Room: This bar on Second Avenue in Des Moines took over the former Sambetti’s in 2022 with a retro vibe, motorcycle and music memorabilia, and neon signage. While the live music or vintage jukebox filled with classic songs, all spun on 45 RPM vinyl, are a draw, it’s the pizzas that keep customers coming back. Recommended? The White Lightning with Italian sausage, pesto sauce, ricotta cheese, mozzarella, pepperoni, and artichoke hearts.
Location: 1430 Second Ave., Des Moines
Contact: 515-245-9780 or maggiesrumbleroom.com
Nonna’s Pizza & Pasta: This relative newcomer in Ankeny has become a darling with pizza lovers. Aside from New York-style pizzas customers can buy by the pie or slice, the restaurant offers Sicilian-style square pizzas and Grandma’s with a crispy, thin crust square, topped with mozzarella, marinara sauce, olive oil, basil and Romano cheese.
Location: 1802 N. Ankeny Blvd., Suite 100A, Ankeny
Contact: 515-850-1085 or nonnaspizzaandpastaia.com
Pepp’s Pizzeria: You can only order slices at lunch and New York-style pizzas to go at this newcomer in Grimes. The upside down pizzas start with a pound of freshly sliced cheese covered with scratch-made sauce, followed by toppings. If you miss the pickle pizzas at the Iowa State Fair, Pepp’s offers its own version with a garlic butter base, mozzarella, Parmesan, pickles, and garlic ranch. Place an order online and then pick it up. Note that when the restaurant runs out of pizza for the day, it takes no more orders.
Location: 2250 E. First St., Suite 300, Grimes
Contact: peppspizzeria.com
Taste of New York: This gem in West Des Moines and Waukee offers New York-style pizza with a thin and crispy crust that is chewy and slightly charred around the edges from the 550-degree Fahrenheit oven. Diners can order foldable slices, reheated, or whole pies. The Waukee location includes a drive-thru. Taste of New York is on the Des Moines Register's essential restaurant list.
Locations: 769 S.E. Alice's Road, Waukee, 515-987-1585; 165 S. Jordan Creek Pkwy., Suite 160, West Des Moines, 515-223-8669
Contact:tasteofnypizza.com
Novelty pizzas
Breakfast pizza at Casey’s General Store: While Casey’s didn’t invent the breakfast pizza, it did popularize it in Iowa starting in 1984 when its Corning, Iowa, location started serving the combination of cheese sauce or gravy, sausage or bacon, scrambled eggs, and cheese. By 2001, the convenience store started serving breakfast pizza in all of its locations.
Contact:caseys.com
Fong’s Pizza: Italian and Asian flavors come together at Fong’s Pizza, which just closed its downtown Des Moines to move to the Market District. When it reopens, expect to find crab Rangoon pizza and the like as well as new flavor combinations.
Location: 317 E. Court Ave. in Des Moines, opening in April
Contact: fongspizza.com
Taco pizza at Happy Joe’s: This Davenport-based pizza chain opened in 1972. Lawrence Joseph "Happy Joe" Whitty invented the taco pizza with taco chips, lettuce and tomatoes in December 1974 when a franchise wanted to add tacos to the menu. He knew he could make something better. Also of note, the Happy Joe’s Special with Canadian bacon and sauerkraut. The Urbandale location offers both at its takeout-counter-only restaurant.
Location: 8056 Douglas Ave., Urbandale
Contact: 515-270-0695 or happyjoes.com
Truman’s KC Pizza Tavern: Try novelty combinations such as the French dip or birria crunch at this restaurant in the Market District dedicated to Kansas City sports. Try the eggs Benedict pizza for breakfast.
Location: 400 S.E. Sixth St., Des Moines
Contact: 515-214-2759 or trumanstavern.com
Tavern crusts
Bix & Co.: Chef Tony Formaro uses the Blodgett oven from Sambetti’s, which closed in 2019, to create a tavern crust for his pizzas at Bix & Co. Over on the pizza side of the menu are 14-inch pies that use Grande Italian blended mozzarella cheese. Specialty versions feature Italian beef and the Southsider, with pepperoni, Graziano’s sausage, banana peppers and jalapenos.
Location: 111 Fifth St., West Des Moines
Contact: 515-661-1595 or bixandco-wdm.com
Wood-fired pizza
Eatery A: The wood-fired pizzas at this Mediterranean-inspired restaurant are ordered by the number. The crust is chewy yet crisp. Try the #6 with figs, prosciutto, greens and a white sauce or the #15 with spinach, goat cheese, honey, red onion and olive oil.
Location: 2932 Ingersoll Ave., Des Moines
Contact: 515-282-8085 or eateryadsm.com
Franka Pizzeria: The wood-fired pizzas at this Clive eatery include options such as the veggie with marinara, red onion, roasted pepper, cherry tomatoes, garlic, rosemary, oregano, and sea salt or the pancetta with thyme, cream, roasted garlic, fresh mozzarella, pancetta, oregano, and Mike’s Hot Honey.
Location: 12695 University Ave., Suite 100, Clive
Contact: 515-223-2384 or clive.frankapizzeria.com
Hugo’s Wood-Fired Kitchen: Chef Lynn Pritchard’s Mediterranean restaurant in the Drake neighborhood offers wood-fired pizzas such as the Harvest with butternut squash puree, goat cheese, caramelized onion and mushrooms, pickled fennel, and spinach or the namesake Hugo with sausage, fennel seeds, alfredo sauce, tomatoes, spinach, rosemary, and onions.
Location: 3206 University Ave., Des Moines
Contact: 515-674-2960 or hugosdsm.com
7 Stone Pizzeria: This wood-fired pizzeria that uses a brick oven serves thin-crust pies as well as deep-dish varieties on the Waukee side of West Des Moines. Try the vodka pie with a tomato cream vodka sauce, mushrooms and peas, garnished with prosciutto.
Location: 9350 University Ave., #18, West Des Moines
Contact: 515-987-7768 or 7stonepizzeria.com
(This article was updated to add a new photo.)
Susan Stapleton is the entertainment editor and dining reporter at The Des Moines Register. Follow her on Facebook, Twitter, or Instagram, or drop her a line at sstapleton@gannett.com.