Twelve Best Pizzerias in Broward County
Photo courtesy of Sicilian Oven
6. Sicilian Oven
2486 N. Federal Hwy., Lighthouse Point; 954-785-4155, or visit sicilianoven.com.
Like many restaurants, including spots like Anthony’s Coal Fired, the original location is usually the best. This holds true for Sicilian Oven, a local chain that's opened four additional restaurants in South Florida in the past several years. Sicilian Oven is touted for its wood-fired pizza. But not just any wood fired pie: the owners are former Anthony’s Coal Fired pizza-maker Andrew Garavuso and his business partner Ralph DiSalvo, who opened DiSalvo’s Pizzeria in Hollywood. Unlike many restaurants, Sicilian Oven has two wood ovens cooking their pies, which helps the pizza come to the table faster during the busy lunch and dinner rush. Their pies arrive with a chewy, browned crust and just the right amount of caramelized char around the outer edges. The pizza here has more bite than you'll find at other area restaurants that use similar ovens, most likely the result of slower cooking times at other joints. This is a pizza that's certainly worth traveling for.
Photo courtesy of Esposito's New York & Coal Fire Pizza
5. Esposito's New York & Coal Fired Pizza
2221 S. University Drive, Davie; 954-916-5667, or visit espositospizzaonline.com.
If you’re looking for a stellar coal-fired pizza in Broward, look no further than Esposito’s in Davie. It’s the type of pie you would drive miles to taste. The high heat of the oven ensures a charred, crisp crust. A variety of toppings and styles are offered, everything from a classic mozzarella pie to Esposito’s Own, topped with ham, mozzarella, mushrooms, Roma tomatoes, and arugula and drizzled with olive oil. The restaurant family also owns Grande Pizza in Sunrise (where you can find some stellar Detroit-style deep-dish) and Annie’s Pizza in Margate (another top-rated spot), which stands to reason these people know their pies.
Photo courtesy of Osteria Aqua Y Farina
4. Osteria Aqua e Farina
1145 S Federal Hwy., Fort Lauderdale; 954-523-1115, or visit osteriaacquaefarina.com.
Being a pizza expert comes with about a dozen emails a week from readers who tell WorstPizza.com’s Agranoff he doesn’t know good pizza simply because he hasn’t had a chance to try their “favorite” yet. Though it would be impossible to try every slice in every city, Agranoff comes close; when the pizza expert receives multiple requests from longtime readers about a single place, he’ll typically go out of his way to try it. That’s how he discovered Osteria Acqua e Farina in Fort Lauderdale. Founded by Giovanni Rocchio, chef/owner of Valentino’s, it made some terrific pies. Though Rocchio is no longer there, good pizza remains. Upon walking into Osteria, you’ll be greeted by a delightful aroma, one that hints at delectability of the pies, each made with topnotch ingredients and a special dough designed by Rocchio himself, tweaked ever so slightly since his departure. Pies arrive with crisp crusts and bubbling cheese. Every once in a while, the pies will be overcooked in the blistering-hot oven, but even so, this place is still one of Broward’s best options.
Photo by Nicole Danna
3. Joe's Old School Pizza
1090 N. Federal Hwy., Hollywood; 954-922-6161, or visit joesoldschoolpizza.com.
With a six-month-old location in Coral Gables, a six-week-old outpost in Cooper City, and the Hollywood flagship about to hit its three-year mark in November, Joe’s Old School pizza is on the rise. Chef/owner Joe Caristo is originally from Brooklyn but has spent the past 25 years in South Florida, enough to make him an honorary Floridian. New York is still in his blood, though, and also in his pizza. Once a certified general contractor, Caristo left the business to open his first restaurant in 2014, revamping an old gas station into a unique indoor-outdoor pizzeria. Today his deck ovens pump out amazing pies. Dough and garlic rolls are made daily from a balance of flour, water, salt, and yeast perfect for the South Florida humidity, Caristo says. He also uses top-grade Grande cheese and a “secret” red sauce that delivers a perfectly sour-sweet tang atop the crisp, thin crust. The best part: You’ll always get a fresh slice. Caristo doesn’t like anything lying around and believes people will wait the eight minutes for a fresh pie even if they’re ordering a single slice.
Photo courtesy of Cafe La Buca
2. Cafe La Buca
451 S Cypress Rd., Pompano Beach; 954-786-0673.
Cafe La Buca in Pompano Beach isn’t the most elegant red-sauce restaurant, but what it lacks in decor it makes up for with its vibrant, classic Neapolitan cuisine. The menu changes almost daily, with dishes ranging from homemade pasta to fresh seafood and grilled steak. But the wood-fired pizzas are the unsung heroes of this menu — or should we say lack of menu? Daily specials and dishes are presented verbally, including pies that fire up in less than ten minutes, delivering a chewy-thick crust dotted with rounds of fresh, melted mozzarella and a colorful array of fresh herbs and gourmet toppings.
Photo by Nicole Danna
1. Vincent’s Italian Kitchen
106 Commercial Blvd., Lauderdale-by-the-Sea; 954-772-8111.
Every now and then, an Italian restaurant offers pizza on its menu. Usually, it’s nothing to write home about, but this isn’t the case at Vincent’s, which boasts a new Stefano Ferrara wood-burning oven handmade in Naples, Italy. A newcomer to the Commercial Boulevard beachside strip, the restaurant has quickly become a favorite spot for a quick pie throughout the day. Here, executive chef/owner Vincent Foti is putting the same attention to detail into his food as he does at famed Kitchenetta in Fort Lauderdale. Just like its alma mater, Vincent’s strips its dishes to their foundation and then revamps them. For Foti, good pizza isn’t about reinventing the wheel, but paying attention to detail: Homemade dough is made using imported Caputo 00 Italian flour, red sauce is assembled à la minute using Italian tomatoes, and fresh mozzarella is pulled daily. When the pie arrives at the table, tiny pools of olive oil are dotted atop, the final touch for the perfect pizza. Parking isn’t easy, especially on sunny days, but this spot is worth the inconvenience, because it serves easily one of the best pizzas you will try in Broward County — and possibly the entire state.
Nicole Danna and Craig Agranoff are food writers covering South Florida. To get the latest in food and drink news in South Florida, follow Craig at WorstPizza.com, and Nicole at @SoFloNicole or the BPB New Times Food & Drink Instagram.
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