Best of Broward / Palm Beach

The 12 Best Pizzerias in Palm Beach County

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6. Pizzeria 5000
1901 NW Second Ave., Boca Raton; 561-672-7854; communitytbl.com.
Boca Raton's Pizzeria 5000 (once known as Community Table) opened in a rather unassuming shopping center near Florida Atlantic University in Boca Raton with one mission in mind: to make the best pizza in Palm Beach County. The square pie is killer. Today, the pizza joint also serves regular round pies as well as several specialty pizzas. One of the pie's is even a tribute to Agranoff's favorite combo. Dubbed "The Craig," it's a white pie featuring a layer of both grated and fresh mozzarella, roasted garlic, olive oil, and sliced homemade meatballs topped off with still more fresh-grated Romano cheese. Love it? You can order the Craig Fries too, a basket of fries featuring the same toppings.
5. Grato
1901 S. Dixie Hwy., West Palm Beach; 561-404-1334; gratowpb.com.
When you want the best of the best where pizza is concerned, you head to see chef Clay Conley. As the most casual of the local celebrity chef's restaurants, Grato is still sophisticated, certainly not your average pizza joint. The roar of conversation will bounce from the exposed Dade County-pine-covered ceilings 40 feet above the open, wood-fueled pizza oven painted a bright Ferrari red. Patrons can choose to sit at the kitchen bar for a front-row seat to the action, watching as chefs shuffle pies in and out of the oven from open to close. If $17 seems high for a Hawaiian pizza, note that the pineapple and pork in question are spit-roasted, wood-fired, and married with house pickled jalapeños. Like almost all of Conley's fare, each pizza is beautifully cooked, a mild kiss of smoke layered between chewy-crusty dough and a sweet-tangy red sauce.
4. Scuola Vecchia
522 E. Atlantic Ave., Delray Beach; 561-865-5923; scuolavecchiapizzeria.com.
Scuola Vecchia in Delray Beach translates into “Old School,” and what you get at this Atlantic Avenue Pizza spot is truly authentic old-school style, which means the recipes — and the pies — are straight from Italy. This is, without a doubt, one of the best authentic Neapolitan pizzas in the county, with housemade ingredients cooked inside an Acunto wood-fired oven delivered straight from Napoli, Italy. The restaurant works closely with Roberto Caporuscio, president of APN America (Assciazione Pizzaiuoli Napoletana), ensuring the organization's standards on everything from flour consistency to the tomato sauce, the quality of the mozzarella, and the temperature of the oven (950 degrees, to be exact). Pies are done in just a minute and a half, keeping with tradition. The Margherita in particular must use an exact amount of sauce, fresh basil, and mozzarella in order to be worthy of being served. It's a fast-paced yet precise process, and the restaurant's design allows you to watch the action from wherever you sit.
3. Nino's Italian Restaurant & Pizzeria
7120 Beracasa Way, Boca Raton; 561-392-9075; ninosofboca.com.
Since 1983, this family-owned and family-operated Boca Raton place located in the back corner of a shopping plaza off Palmetto Park Road has been preparing some of the best red sauce and Italian Sicilian pies around, says Agranoff. It was one of WorstPizza.com's favorite slices when he moved to the area more than 15 years ago, and the pizzeria remains one of his go-to stops for a quick slice to this day. Agranoff's personal favorite here is the upside down pie they call Nona's Sicilian, an off-menu pie you'll need to ask chef-owner Marco Tornabene for by name. It takes about 45 minutes to prepare but is worth the wait, made using only the finest Mozzarella cheese available, layered generously between coatings of Tornabene's grandmother's original pizza sauce. The Sicilian is fluffy yet crisp, and the regular slice crowd is the perfect balance of chew and crust, making Nino’s one of those places that deserves to call itself true New York-style pizza in South Florida. 
2. Oceano
201 E. Ocean Ave., Lantana; jerkoceano.com.
Whether you know it as Jerk Oceano or Pizza Oceano, this Lantana spot is best known for its slow food approach to pizza. Chef-owner Dak Kirpatrick marries daily-bought and imported specialty ingredients to create thin-crusted pizza perfection. The 450-square-foot bungalow-style restaurant is in little more than a shack — just a table or two inside to eat, a short bar, and string lights strung from the roof to the wooden patio that offers a few more tables al fresco. Every day it's open (Tuesday through Saturday), a new menu is printed listing the day's ingredients and specials, all cooked right in front of you in the chef's handmade wood-burning oven. Selections, created anew each day, feature all locally sourced produce and seafood. The true beauty of Oceano's pizza is its crust, a crisp bed to lay out these marvelous gourmet toppings. It's a dough that's made daily and in finite amounts, fermented for 24 hours. Sometimes there's just enough to yield only 50 pies a night. Pizzas rotate between Kirpatrick's classic red or white and — some weekends — both. Get there early and set up shop on the outdoor patio. You won't be disappointed. 
1. Tucci's Fire N Coal Pizza
50 NE First Ave., Boca Raton; 561-620-2930; tuccispizza.com.
According to Agranoff, Tucci's Fire N Coal Pizza is one of the 10 best pizza restaurants in the U.S., a nod to the quality of pies produced by chef-owner Alberto Alecto, also owner of Boca's 13 American Table. This quaint eatery, located off a quiet side street near Boca Raton's Mizner Park, offers beautiful pies baked in an oven that burns both coal and oak wood. You might be discouraged by the line of people waiting outside for a table (especially on weekends), but don’t let that stop you from scouting out a parking spot. These are really some of the best pizzas Palm Beach County has to offer. Agranoff's favorite is the restaurant's regular slice, a simple Margherita that arrives at the table with a thin, crispy crust cooked just right with dots of fresh mozzarella. The real secret is in the sauce, a light but zesty tomato sauce made with California plum tomatoes that uses an old-country recipe passed down for generations through the family.

Nicole Danna is a food writer covering Broward and Palm Beach counties. To get the latest in food and drink news in South Florida, follow her @SoFloNicole or find her latest food pics on the BPB New Times Food & Drink Instagram.
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Nicole Danna is a Palm Beach County-based reporter who began covering the South Florida food scene for New Times in 2011. She also loves drinking beer and writing about the area's growing craft beer community.
Contact: Nicole Danna