Indiana’s pizza landscape is far more than simple sausage-and-pepperoni pies. From wood-fired Neapolitan rounds to nostalgic Midwestern rectangles sprinkled with cracker-crust crumbs, the Hoosier State plates up slices worth the road trip. The shops below keep ovens hot and locals happy with fresh ingredients, solid service, and distinct personalities. Bring an appetite—you’ll want to sample every last corner piece, foldable slice, and deep-dish wedge the state has to offer.

1. Mother Bear’s Pizza – Bloomington

Since 1973, this IU campus icon has turned out pan and hand-tossed pies piled high with fresh toppings and a signature garlic-touched crust. Students swear by the “Divine Swine,” while locals gravitate to veggie-loaded creations like the “Garden Bear.” The cozy, wood-paneled dining room fills quickly on game days, yet the staff keeps orders humming with practiced ease. Gluten-free and vegan options make sure everyone at the table leaves contented.

2. Bazbeaux – Indianapolis & Carmel

Bazbeaux has been an Indy favorite since 1986, celebrated for cracker-thin crusts brushed in garlic butter. Specialty combos such as the shrimp-and-crab “Seafood” pie and the goat cheese “Cheese Louise” showcase inventive flair without feeling gimmicky. Patio seats along Massachusetts Avenue buzz on summer nights, but the original Broad Ripple shop still feels like home. Pair your slice with a local draft from Sun King or Fountain Square Brewery on tap.

3. Napolese – Indianapolis

Owned by restaurateur Martha Hoover, Napolese brings a refined approach to Neapolitan-style pies. The dough ferments for 24 hours before meeting a 900-degree stone hearth, resulting in airy leopard-spotted edges. Toppings lean seasonal: think morel mushrooms in spring or sweet corn in late summer. An Italian-leaning wine list and house-made gelato encourage lingering long after the last slice disappears.

4. Jockamo Pizza – Indianapolis & Greenwood

Jockamo Pizza’s airy dough and tangy sauce have earned loyal fans throughout Indy’s east side. Creative choices, such as the Thai Chicken pizza, share menu space with classic pies and a rotating “Pizza of the Month.” House-made breadsticks come blanketed in parmesan and herbs—ideal for dipping in that extra marinara. Craft beer taps highlight Indiana breweries, making the Greenwood patio a relaxed after-work hangout.

5. King Dough – Bloomington

What began as a pizza truck has blossomed into a brick-and-mortar spot where naturally leavened dough takes center stage. Owners Adam and Alicia Sweet embrace slow fermentation, which gives each crust a nuanced flavor and a light, chewy texture. Popular combos include the “Bee Sting” with hot honey and the vegan “Garden State” piled with seasonal produce. Locally sourced gelato and a thoughtful cocktail menu round out the experience.

6. Arni’s Restaurant – Lafayette

Opened in 1965, Arni’s Restaurant is a Purdue country tradition defined by razor-thin crusts cut “tavern-style.” The famous “Junior Salad” brims with diced meats, cheeses, and sweet red French dressing, often arriving faster than your pizza. Multiple locations now dot the state, yet the original Market Square shop holds decades of memorabilia and campus nostalgia. Save room for a scoop of hand-dipped ice cream on the walkout.

7. ZwanzigZ Pizza – Columbus

Family-run ZwanzigZ pulls double duty as both pizzeria and small-batch brewery. Dough is mixed daily, then finished in a conveyor oven that nails crispy bottoms and chewy rims. The “Carnivore” satisfies meat lovers, while the loaded salad bar keeps lighter eaters happy. Grab a flight of award-winning in-house beers—like the Ghost Pepper Imperial Stout—while the kids disappear into the retro arcade room.

8. Perillo’s Pizzeria – Danville

Set in a historic downtown storefront, Perillo’s Pizzeria channels owner Giuseppe Perillo’s Naples upbringing. The menu lists calzones larger than your head and cannoli piped to order, but thin-crust pizza remains the star. Fresh basil, imported tomatoes, and whole-milk mozzarella underline the commitment to quality. Weekends often see lines out the door, so arrive early or snag a takeout box for the nearby courthouse lawn.

9. 816 Pint & Slice – Fort Wayne

Downtown Fort Wayne’s late-night savior serves New York-style slices until the wee hours. The crispy outer crust gives way to a chewy interior, perfect for folding, and toppings stay true—pepperoni, sausage, or classic white. Adjacent arcade games and craft drafts keep the vibe casual. Daytime visitors can order whole pies plus Detroit-style squares if they’re feeding a crowd.

10. Pizza King – Anderson (Royale Pizza King)

Hoosiers grow up on the jingle “Ring the King,” and the original Anderson location still mans the throne. Expect ultra-thin crust, sweet sauce, and the signature “pizza train”—a toy locomotive delivering drinks to select booths. Fans order the Royal Feast loaded with pepperoni, sausage, and veggies, sliced into countless bite-size squares. It’s nostalgic, unfussy, and undeniably Indiana.

11. Bill Bobe’s Pizzeria – Vincennes

Since 1953, Bill Bobe’s Pizzeria has championed a caramelized cheese-edge style that locals crave. The crust bakes in well-seasoned pans, soaking up a tangy sauce and generous portions of spicy house sausage. Breadsticks dunked in nacho cheese are another must. Friendly counter staff know many regulars by name, adding small-town charm to every order.

12. Big Woods Pizza – Nashville

Nestled in Brown County’s artsy hub, Big Woods pairs artisan pies with Quaff ON! brews from its in-house brewery. Dough hits a stone hearth for blistered bubbles and crisp edges. The “Pulled Pork BBQ” pie spotlights regional smokehouse flavors, while the “Naptown Hot” kicks up heat with spicy honey. Post-hike visitors flock here after exploring nearby state-park trails.

13. Greek’s Pizzeria – Kokomo

Greek’s Pizzeria began in Valparaiso in 1969 and sprawls statewide, yet each shop crafts dough and sauce in-house daily. The Kokomo location stands out for its lively downtown setting and creative Mediterranean toppings. Gyro slices share space with Kalamata olives and crumbled feta on the namesake pie. Split a side order of authentic garlic butter breadsticks and you’ll understand why locals rave.

14. Brozinni Pizzeria – Indianapolis (Southport)

Born in Indy but modeled after Manhattan street-corner joints, Brozinni Pizzeria plates jumbo slices you’ll need two hands to manage. The house marinara leans slightly sweet, complementing generous layers of mozzarella. Calzones, stuffed knots, and a rotating cheesecake selection round out the menu. Lunchtime gets busy, so call ahead if you’re grabbing pies for the office.

15. Azzip Pizza – Evansville

Pronounced “Ay-zip,” this Evansville-born mini-chain turns custom pies in about three minutes thanks to blazing conveyor ovens. Doughs include a chewy traditional option and a crispy-thick “Nashville” base baked in garlic butter. Signature sauces—like house-made ranch drizzled over the “Triple Double”—keep taste buds guessing. Seasonal specialty pizzas often benefit local charities, adding community spirit to every bite.

16. Roselli’s – Carmel

Roselli’s brings Windy City heft to suburban Carmel with both deep-dish and thin-crust options. The dough rests for 48 hours to develop flavor before being lined in tall pans, destined for cheese-first layering. Italian beef sandwiches and toasted ravioli pay homage to Chicago comforts that extend beyond pizza. Desserts are house-made too—don’t skip the cannoli dipped in mini chocolate chips.

17. Union Jack Pub – Indianapolis (Broad Ripple)

Known primarily for fish and chips, Union Jack Pub also claims one of Indy’s most respected deep-dish pies. A cornmeal-laden crust forms a hearty base for layers of oozy cheese and chunky sauce baked in cast-iron pans. The cozy Tudor-style interior, complete with soccer scarves and wood beams, feels quintessentially pub-like. Weekends often feature English Premier League matches on the TVs, making pizza an unexpected yet welcome companion.

18. Puccini’s Pizza Pasta – Carmel & Multiple Locations

Opening in 1991, Puccini’s Pizza Pasta was among the first Indiana spots to push beyond pepperoni with toppings like gorgonzola and Sriracha shrimp. The hand-tossed dough bakes up light but sturdy, allowing creative pairings such as the “Campfire,” topped with smoked sausage and sweet onion marmalade. Gluten-free rice-flour crusts broaden accessibility. Finish with a slice of key lime pie that rivals the pizza for attention.

19. Goodfella’s Pizzeria – Indianapolis (Mass Ave)

Starting in Lexington, Kentucky, this regional chain’s Indy outpost slings authentic NYC-inspired pies until 3 a.m. House-made sauce, whole-milk mozzarella, and 24-hour-aged dough bake in a stone deck oven for the perfect leopard spots underneath. The “Fuhgeddaboudit” loads every topping on the menu, while daily rotating stromboli gives lunchtime a portable option. Whisky lovers will appreciate the adjoining Wiseguy Lounge upstairs.

20. Bruno’s Pizza – West Lafayette

A Purdue fixture since 1955, Bruno’s pairs Swiss-Italian heritage with Boilermaker pride. The crave-worthy “Bruno Dough” (deep-fried garlic bites) arrives first, whetting hunger for the main event: hand-tossed pizzas with a slightly sweet sauce. Memorabilia blankets the walls, including photos of generations of Purdue athletes who’ve fueled up here. Grab a souvenir pint glass on the way out to remember your meal.