Guy Fieri’s hit show “Diners, Drive-Ins, and Dives” has become a goldmine for those in search of America’s culinary gems, especially when it comes to pizza. From wood-fired wonders to innovative toppings that challenge tradition, the show highlights pizza joints that deliver unique and mouthwatering pies.
Fans have witnessed everything from the classic cheese and pepperoni to creations that fuse cuisines, all sharing the spotlight on this road-tripping quest for pizza perfection.
Not-Your-Average Sausage & Pepperoni Pizza
At Pizzeria Lola in Minneapolis, the ‘My Sha-Roni!’ pizza promises an artisan experience that stands out in the pizza scene. Owner Ann Kim starts the pizza process with a handcrafted dough that undergoes a meticulous two-day fermentation process.
The result? A thin, perfectly crisped crust that she piles with a generous heap of house-made fennel sausage and rich natural casing pepperoni.
Guy Fieri praised the pizza, comparing it to some of Chicago’s best pies. This is not just another sausage and pepperoni pizza; it represents the pinnacle of heirloom pork distinction.
Dirty Taco Pizza
At Dirty Water Dough Company in Boston, Massachusetts, pizza goes rogue with an exciting twist. The Dirty Taco Pizza is a standout fusion that ticks all the right boxes for taco and pizza enthusiasts alike.
Imagine the classic comfort of pizza laced with the zesty punch of taco fillings—crisp lettuce, crunchy chips, and a dollop of sour cream to top it off.
The foundation of this culinary innovation is a crust unlike any other, where beer works its magic to impart a remarkable texture. Guy Fieri described the crust as “dynamite” and satisfyingly “toothsome.”
The crust’s pronounced yeastiness coupled with an excellent chew is what Guy proclaims a perfect canvas for this creative topping ensemble.
Meat-Lovers Pizza
At Shorty’s Pizza and Smoked Meats in Superior, Wisconsin, they’re serving up a Meat-Lovers Pizza that’s got fans raving. The secret to their sensational pie is in the high-quality, smoked meats that pack each bite with robust flavors.
Guy Fieri was blown away by the delightful combination of the crispy yet chewy crust and the perfectly seasoned sausage.
The ambiance of Shorty’s marries simplicity with a dash of mystery, something that Fieri found as charming as the menu.
It’s clear that at Shorty’s, the focus is on quality ingredients, making their Meat-Lovers Pizza a standout dish that grabs your taste buds and doesn’t let go.
Fried Cheese Pizza
At Junkyard Extreme Burgers and Brats in Lancaster, Oregon, a revolutionary take on pizza turns heads with its unique Fried Cheese Pizza. Instead of the traditional crust, this pizza boasts a crispy cheese base that stands up to an array of toppings.
It’s the blend and fry method of the cheese that creates a remarkably crunchy foundation, exciting fans of crunch and cheese alike.
Visitors, including Guy Fieri, rave about the cheesy indulgence of this crustless creation. Recognized for its addictive quality, this pizza shows off its culinary flair, making everyone eager for a taste.
The cheesy innovation underscores Junkyard Extreme’s reputation as a place for unique and boldly flavored menu items.
Baked Ziti Pizza
Sal’s Gilbert Pizza in Gilbert, Arizona, is cooking up a storm with its creative Baked Ziti Pizza. A Sicilian family’s culinary journey from New York to the sunny locale of Arizona has culminated in this innovative pie.
The Baked Ziti Pizza seamlessly blends the carb-loaded goodness of al dente pasta with the crispiness of traditional pizza crust. Guy Fieri praised this hybrid’s rich sauce and the harmonious marriage of flavors that turns the common dilemma of choosing between pasta and pizza into an indulgent resolution.