Photo: Michael Derr
Pizza has always been more than just a meal in Rhode Island — it’s a celebration of craft, innovation, and community. Often seen as a source of contention between locals, Rhode Island pizza supremacy has always been a hot-button issue.
South County often gets a bad rap in the pizza department, as locals usually note pizza powerhouses to the north, like Caserta’s, Twin’s, The Big Cheese, Tommy’s, and Nice Slice, as reigning supreme. But since the pandemic, South County has seen an influx of new pizza players, with a few extensions of successful pizzerias from north of the Tower.
With competition on all sides for pies from lunch to late-night, it’s hard to know which places to try. Gustatory guidance via word of mouth from Instagram and Facebook often paves the way for pizza aficionados to fulfill their cheesy dreams.
Here are a few local spots that may help you achieve yours.
Bike Stop Cafe: Where Precision Meets Passion
Bike Stop Cafe, located at 148 Boon Street in Narragansett, transforms wood-fired pizza into an art.
Bike Stop has been serving fresh and local bites since 2013 in a family-friendly atmosphere, offering salads, tacos, fresh and imaginative starters, and an array of entrees and pizzas.
At Bike Stop, every pizza begins with particular care for ingredients and technique. Organic dough is hand-stretched with precision, creating a crisp exterior and tender, airy interior. A wood-fired oven coaxes the crust to a perfect golden brown, with subtle charred edges, the hallmark of quality wood-fired pizza.
Diners can’t go wrong with Bike Stop’s classic pepperoni pizza. The sauce is fresh and complex, lending elegance to even the most uncomplicated order.
Bike Stop offers a variety of specialty pizzas, including the Running Man (chicken, barbecue sauce, bacon, caramelized onions, and cheese) and the Down Hiller, which offers a tangy twist on traditional buffalo chicken.
Diners can treat their taste buds to Truffle Pizza, Lobster Pizza, or Tri-Mom, Bike Stop’s take on Greek pizza. Try the meatballs smothered in marinara and fresh basil for a side dish or appetizer.
Not in a pizza mood? Exciting dishes like Pad Thai, shrimp po’boys, salmon tacos, and jalapeno firecrackers (fresh peppers stuffed with blue cheese and Monterey jack, then wrapped in bacon and wood-fired) beckon diners daily.
Bike Stop also offers Saturday and Sunday brunch from 10 a.m. to 12 p.m., take-and-bake pizzas, and catering.
PVD Pizza: Kingston’s Pizza Playground
PVD Pizza, located at 99 Fortin Road, Suite 122, in Kingston on the URI campus, boldly reimagines traditional pizza. Its approach goes beyond the pie, creating a dining experience that starts with innovative appetizers and extends into mouthwatering pizza combinations.
PVD Pizza understands that the meal begins long before the pizza arrives. PVD’s starter offerings include pulled pork potato skins, bourbon stout chili fries (smothered in house-made bourbon stout chili, beer cheese, and pizza cheese), and corkscrew shrimp, served with a side of crowd-pleasing boom boom sauce.
PVD offers a long list of inventive pies with a pillowy, chewy, crispy crust (think Kingston Pizza). Any pizza can be made as a calzone or gluten-free.
One instant winner is the PVD Special, made with pepperoni, meatballs, sausage, mushrooms, red onion, peppers, and cheese. For something even more special, diners can try the Margherita, featuring (nut-free!) pesto, tomatoes, garlic, and cheese, the Hawaiian, Scampi made with chicken or shrimp, Fig and prosciutto, Portuguese, Cheeseburger, or Chicken Parm.
You could eat at PVD for weeks and not repeat the same pizza.
In addition to pizza, PVD offers a large selection of sandwiches, pasta, and dinners such as pulled pork, fish and chips, and Grown Up Mac & Cheese. PVD also offers a selection of chicken wings (including a vegan option), and fried Oreos for dessert.
On Point Pizza: A Detroit-Style Revolution
On Point Pizza at 855 Point Judith Road, Suite 15, in Narragansett, has started a pizza revolution. It’s quickly become a destination for pizza pilgrims seeking the extraordinary.
While the shop’s traditional thin-crust pizzas have earned them a devoted following, their super-secret Detroit-style pies have gotten local food forums talking.
Before we dive deep into the Detroit-style phenomenon, let’s talk about what made On Point famous in the first place.
Step inside on any given day, and you’ll find locals grabbing quick slices of their tried-and-true favorites — from classic pepperoni to buffalo chicken or chicken bacon ranch. With 31 specialty pizzas on rotation, even the pickiest eaters can find their perfect match.
Feeling adventurous? The General Tso’s pizza offers a zesty Asian twist, while the Rhody Ram (a white pizza loaded with tomatoes, onions, and pepperoni) pays homage to local flavors. Any pizza can be ordered as a calzone or gluten-free.
The sides aren’t afterthoughts, either. Salt and vinegar fries provide a tangy kick, while buffalo pesto breadsticks offer a creative spin on a classic.
For those seeking the ultimate pizza night experience, On Point’s tenders and wings come in nine different flavors and are available in portions from modest (3) to feast-sized (30).
Even their salads break the mold — take the Chopped Pasta Salad, where gorgonzola meets salad meets ziti in an unexpected yet delightful combination.
Now, back to those Detroit-style pizzas.
On Point owner Chris Gay and his wife Valerie never imagined their rectangular beauties would cause such a stir statewide. These aren’t your ordinary thick-crust pizzas — they’re architectural marvels with crispy, caramelized cheese edges and a crust that somehow manages to be both substantial and light. The crust has a buttery, focaccia-like texture that’s downright addictive.
Here’s the insider secret: On Point’s Detroit-style pizzas are not on the regular menu.
“You have to ask,” Gay said, “or order on the Slice App.”
Almost any pizza on their menu can be transformed into a Detroit-style, though Chris advises against the Margherita due to structural concerns.
The show’s star (no pun intended) is the Ron Swanson, a masterful combination of pepperoni, cheese, and pastry-piped ricotta florets drizzled with hot honey.
“Have you seen the Rhode Island Pizza Fans Facebook page?” he asked. “It’s all over that. That pizza’s gone viral.”
But there’s one catch: These rectangular pieces of heaven require such meticulous preparation that they are only produced in limited quantities each week.
Gay explained that creating his traditional pizza crust takes days, but the Detroit-style crust takes even longer. Due to space and time concerns, he can only make a set number of Detroit-style shells per week.
“Order early on the weekend,” Chris advised, “to ensure we have it available.”
On Point’s owners are working on expanding production to meet the growing demand, so stay tuned for updates.
Pasquale’s Pizzeria Napolitana: A Worldwide Legacy
What can be said about Pasquale’s, located at 59 South County Commons Way in Wakefield, that has not already been said?
Pasquale’s in Wakefield isn’t just a restaurant — it’s a local institution. Its wood-grilled pizza has earned multiple awards, including ranking in the Top 50 Pizzas in the World three years in a row. Pasquale’s accolades are a testament to technically precise preparation and baking.
Dinners are prepared with the utmost care and attention to quality. Even the simplest dish is created with top-tier ingredients, and each plate’s presentation reflects its prestige.
Pasquale’s wood-fired pizza crust is created with the finest 00 flour, fresh yeast, and Sicilian sea salt, and undergoes a two-step fermentation process. The end result is a crispy, chewy, light-as-air crust that is both delectable and unforgettable.
Diners can supplement their meals with a salad, Italian soup, or arancini. Pasquale’s offers various pasta dishes, a handful of sandwiches, and an impressive drink menu.
But there’s one caveat:
Due to the baking method of Pasquale’s Pizza, any Neopolitan-style pizza must be ordered for dine-in only. To maintain the integrity of each Neopolitan pie, the restaurant does not allow takeout orders. The restaurant does, however, offer the New York and Grandma-style pizzas to go.
Pasquale’s is a must-try destination for pizza lovers from Rhode Island and beyond.
Leo’s Pizza: The King of Pizza!
Leo’s Pizza, located at 909 Boston Neck Road in Narragansett, occupies a unique space in the local pizza landscape by embracing its creativity. Leo’s is the self-proclaimed King of Pizza, and their almost 30 specialty pizza offerings seem to support this claim.
The pepperoni pizza is a no-brainer for a group, offering pleasant flavors that please even the pickiest partygoer. To kick things up a notch, diners can opt for the Chill Philly, which features steak, mushrooms, and onions combined with homemade chili. So satisfying, but bring napkins!
Love veggies? Try the Grilled Vegetable Pesto, the Mediterranean, Popeye’s, or the Greek. Crave chicken? Try the Honey BBQ Pizza, the Fat Mike Delight (bacon, ranch, ham, baked chicken, and provolone), The Luau (think Hawaiian, add chicken), or the G.O.A.T, featuring baby spinach, mushrooms, onions, and grilled chicken.
There is a pizza at Leo’s for every mood and taste. And they also offer gluten-free crust.
Pair a pie with wings or fingers in four flavors, potato skins with broccoli, bacon, or chili and cheese, or a fresh salad.
Leo’s offers clever twists on traditional sandwiches. Available in an 8” or 12”, hungry patrons can try the grilled chicken, featuring house-made honey mustard, the Meatplant (eggplant and meatballs), or the Super Veggie, offering an array of grilled vegetables and cheese.
Providence Coal-Fired Pizza: Sophisticated Sensibility
Coal-fired pizza represents a connection to historical cooking techniques, and Providence Coal-Fired Pizza, at 6105 Post Road in North Kingstown, brilliantly honors this tradition. Their commitment to fresh ingredients transforms each pizza into a celebration of local produce and time-honored cooking methods.
Beyond pizza, the restaurant offers a comprehensive dining experience. Their Caesar salad represents attention to detail and a commitment to traditional preparation, while the house-pickled vegetables and smoky wings provide complementary flavor profiles that elevate the entire meal.
Providence Coal-Fired pizzas range from simple to sophisticated, making diners feel like royalty. The restaurant also offers a Specialty Pizza of the Month as determined by the chef. Diners can indulge in Artichoke & Prosciutto, the Conrad (onions, sausage, roasted peppers, rosemary, mozzarella, and pecorino), Pesto Shrimp, or the Bianca, which features a burst of bright flavors.
Providence Coal-Fired Pizza’s quality ingredients shine in every dish, making it ideal for date nights or family outings.
Providence Coal-Fired also offers catering and party and event space.
