Editors’ choice Tie
Short & Main, Gloucester
Owned by a pair of chefs trained at the legendary Chez Panisse, Short & Main brings impeccable culinary cred to its menu of wood-fired pizzas. The lineup keeps to thoughtful combinations of classic ingredients—fresh herbs, flavorful cheeses, homemade sausages—and ingredients are carefully sourced from local farms and fishermen whenever possible. 36 Main St., Gloucester, 978-281-0044, shortandmain.comBambolina, Salem
Following Neapolitan pizza-making traditions, Bambolina uses slow-risen, hand-stretched dough, fresh mozzarella, and sauce made from San Marzano crushed tomatoes. The pizzas are wood-fired at 925 degrees for a soft, chewy crust with just the right amount of char. Equal care is taken with toppings like house-ground sausage and Italian-cured salami. The restaurant has a clean and modern feel, perfect for savoring your favorite pie. 288 Derby St., Salem, 978-594-8709, bambolinarestaurant.comReaders’ choice
Flying Saucer Pizza Company, Salem
The pizzas come with sci-fi names, and, yes, they are out of this world (sorry, couldn’t resist). Quirky and creative topping combos make each visit a culinary adventure, whether you order the Picard with Canadian bacon and sliced potato or the Audrey II with arugula and roasted red peppers. 118 Washington St., Salem, 978-594-8189, flyingsaucerpizzacompany.com
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