LaBella's might offer some of the best pizza OTP (that’s outside the Perimeter, for folks new to the Atlanta area.) This Sandy Plains Road pizzeria sticks to the New York style and offers large slices simply perfect for folding. 

Pizza lovers in Vinings rave about this pizzeria from the owners of Baraonda Italian restaurant. Find traditional Neapolitan-style pies and wood-fired pizzas here, including the Diavolo topped with Italian salami, ham, sausage, bacon, and Calabrese peppers. Or maybe try a pizza topped with pesto, pancetta, and sun-dried tomatoes. E Ke Pizza also offers pagnottelle sandwiches at lunch, as well as creamy gelato and desserts like pistachio cannolis, carrot walnut cake, and decadent tiramisu.

Firewall Food Stop in the Westview neighborhood features wood-fired pizzas and sandwiches on its menu. Owned by Westview resident Sam Eidus, the restaurant serves mostly Neapolitan-style pizzas, including four specialty pies like the Farmer made with fennel sausage, sweet peppers, and fresh mozzarella and a vegetarian pizza aptly named the Gardener with spinach, tomato, ricotta, lemon, and garlic. As for sandwiches, there’s the braised pork shoulder and collard greens-based Southern Italian topped with provolone and hot peppers or the Fertile Crescent featuring ten-spice chicken, pickles, greens, poached raisins, walnuts, and Zhoug sauce (cilantro).

Owned by Thiago Machado and Nicollie Conovalow, Brasiliana Pizza is available for takeout and delivery from Forrest Eatery ghost kitchen in Berkeley Park. These pizzas blend Brazilian and Italian ingredients and flavors together to create a unique style that is savory, sometimes subtly sweet, and often bringing a bit of heat. For meat lovers, try the Calabresa, which comes topped with a generous layer of Brazilian sausage and sliced onions. There’s also the Frango Catupiry topped with shredded chicken, bacon bits, squeezes of creamy Catupiry cheese, and lots of oregano. Like chocolate? Order the Brigadeiros pizza, a dessert pie with a thick layer of gooey chocolate fudge and chocolate sprinkles.

Hip-hop-inspired Slim & Husky’s Pizza Beeria opened on Howell Mill Road near Westside Provisions District, then added a second location on Metropolitan Parkway. The popular North Nashville pizzeria, owned by college friends Clinton Gray, Derrick Moore, and Emanuel Reed, features a menu filled with pizzas named for songs by various hip-hop and R&B artists like the Rony, Roni, Rone!, named for the group Tony! Toni! Toné!. It includes three types of pepperoni. The meaty Cee No Green pays tribute to crooner CeeLo Green from Atlanta-based Goodie Mob.

Stone Mountain native and Howard University graduate Alyson Williams teamed up with restaurateur and chef Yusef Walker (Negril Village, Ms. Icey’s) to open pizza pop-up Dolo’s. Currently in residence at Underground Atlanta, order pizzas topped with marinara, cheese, plantains, and jalapeños to pies topped with jerk chicken, honey, and blue cheese or callaloo, roasted tomatoes, and Jamaican ackee sauce. Be sure to order one of the build-your-own dolita sandwiches, too, and the doughnut-like sweet dolitas for dessert. These treats come served with hibiscus icing for dipping. Look for Dolo’s to open in Underground Atlanta in 2023. Follow on Instagram for updates.

Junior’s Pizza on Georgia Avenue in Summerhill serves thin crust and Sicilian-style pizzas inspired by those found throughout New York City. This includes pies with ingredients like cup and char pepperoni, which curls and chars on the edges as it bakes. There are vegan pizzas here, too. A second location is opening in Hapeville in 2023.

At $2.95 a (massive) slice, one or two helpings here and a drink with friends makes for a great pizza spot. With several locations around town and late-night hours, Fellini’s has become an Atlanta staple for affordable and delicious pizza.

While this small pizzeria located in the heart of the Edgewood Avenue bar district is pretty quiet during the day, at night it turns into one big, New York-style pizza party (with cocktails and wings) and King slices. There’s also a location on Oak Street in West End.

This brick-oven pizzeria, owned by chef Leslie Cohen, arrived in Grant Park in 2018, bringing the neighborhood red and white sauce pizzas topped with everything from grilled steak and portabello mushrooms to pesto and spicy capicola. Beyond its pizza, folks can order meaty grinders here as well as pork belly toast, street corn, and meatballs.

Luca Varuni has been serving Neapolitan-style pizzas in Morningside for a few years now and added a second location inside Krog Street Market. Don't miss the Chiattona Benni, made with buffalo mozzarella, tomatoes, pancetta, pepperoni, salami, hot soppressata, Pecorino Romano, and basil or the simple but delicious margherita pizza.

Grab a slice or a whole pie from this extremely popular Auburn Avenue takeout window and pizzeria in the Old Fourth Ward. Owned by Rob Birdsong, Glide Pizza serves giant slices and 20-inch Brooklyn-style pies for takeout or local delivery via electric bicycle. Friday nights and weekends are busy here, so it’s best to order ahead. A location is now open inside Inner Voice Brewing in Decatur, with another planned for the new Westside Paper complex on West Marietta.

The lone pizzeria at Ponce City Market reopened at the end of 2022 in its new location on the first floor of the central food hall. Backed in part by James Beard-nominated baker Chris Wilkins, Pizza Jeans offers giant mall slices and whole pies in classic flavors like margherita, five cheese, and pepperoni with the option to add additional toppings. The crusts on these pizzas alone are worth the trip to PCM, as are the sub rolls that hold the contents of the hearty sandwiches. Mall slices are large and in charge, coming in at $5 each. (Think two slices in one.) Expect cocktails, beer, wine, and frozen drinks from the bar. The stall also features counter seating and is open for takeout and delivery.

Keep an eye on this pizza pop-up from Anthony Spina, Jr. (son of O4W Pizza owner Anthony Spina, Sr.). His solo pizza venture has Spina popping up weekly at restaurants and Atlanta breweries like Three Taverns Imaginarium in Reynoldstown. Look for signature pies from this pop-up, including the lemon-infused pizza, as well as classics like the margherita and pies with fun names, such as the Brussels Simmons topped with roasted, shaved Brussels sprouts, fresh mozzarella, caramelized onions, chili oil, and pecorino. Spina plans to open his first permanent pizzeria at the Atlanta Dairies soon.

Plant Based Pizzeria opened in the former Rocco’s Pizza on Barnett Street just off of Ponce de Leon Avenue in 2019, and it’s been a hit ever since. The takeout pizzeria offers everything from vegan “meat” lovers to Hawaiian pizzas on its menu, and includes the option to build custom pizzas or order half-and-half flavors. All pizzas come served on a spelt flour or gluten free crust upon request.

Part of the Victory Brands restaurant group (Victory Sandwich Bar, S.O.S Tiki Bar, Little Trouble), Lloyd’s transitioned to an old school pizza parlor in 2020, and never looked back. Now folks can dine on classic pizza pies, pizzeria salads, and mozzarella sticks paired with ice-cold beer and martinis. Don’t worry, Lloyd’s still offers crab leg dinner specials on Mondays and the meatloaf makes appearances on the menu, too.

With two locations, one in Avondale Estates and the other in the heart of Little Five Points, guests of Savage Pizza visit for the comic book-infused atmosphere, but stay for the from-scratch pizzas. Try the vegetable-laden Sav-Veg, topped with mozzarella and parmesan, or the Cajun with spicy red pepper sauce, chicken, shrimp, andouille, red onions, and three kinds of cheese.

After closing their beloved Mexican bakery of the same name in 2020, owners Eric Arillo and Dale Ralston reopened the Memorial Drive shop in 2021 as a takeout pizza joint. Named La Calavera Pizza, baker Arillo continues to churn out delicious sourdoughs now acting as crusts for the pies served at La Calavera. Like the former bakery, the pizzeria also offers gluten-free options on the menu, using Bob’s Red Mill Gluten Free Pizza Crust mix. Most pizzas here can come served on gluten-free crusts, except for the Homeboy, which is made with local, organic whole wheat flour.

John “Johnny” Gianoulidis, the man behind Greek restaurant Kafenio and Reynoldstown coffee shop Park Grounds, opened this Greek pizzeria and gyro shop in Brookhaven, and it’s been doing brisk business ever since. Here, Gianoulidis is cooking up Greek pizzas topped with lamb and chicken gyro meat or pork souvlaki and doling out gyros stuffed with a variety of freshly shaved meats. Make sure to grab spanakopita and baklava, too. 

Corner Slice took over the former Avellino’s space on West College Avenue in late 2022, the same complex as Tortuga y Chango. For folks who love to thick-crust pan pizzas, Corner Slice is serving up Detroit-style pies topped with everything from Calabrian peppers and Italian sausage to bacon, red onions, and jalapenos. Look for batches of saucy wings, fried mozzarella sticks, and sandwiches like meatball parmesan and a meaty hero served on fresh sesame seed focaccia bread on the menu, too.

This is the spot for lovers of Korean fried chicken and pizza. While the restaurant serves classic, American-style pizzas, skip those and order the cheesy Korean sweet potato pizza topped with green peppers, corn, chunks of ham and sausage, and cubes of sweet potatoes and pineapples. It can even come with a crust stuffed with sweet potato mousse — a delightful way to consume pizza bones. Try the marinated Korean steak pizza, too. There’s also a pizza topped with shrimp, crab meat, smoked ham, and pineapple here.

Rice n Pie in Berkeley Lake combines pizza, biryani dishes, and sweet treats and milkshakes all on one menu. For pizza connoisseurs, try the 65 Pizza (a take on chicken 65 topped with chicken, paneer, or shrimp sausage,) the tikka masala pie, or the sweet and spicy Chatpata Chat pizza. Spice lovers should opt for the vegetarian masala pizza topped with onions, jalapenos, and banana peppers or the jerk chicken with chicken that’s been left to marinate overnight before baking. The pizza is given a kick of heat from Scotch bonnet peppers.