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Best Pizza Pie in KC

  • j

OK I have my favorites.

Funhouse Pizza in Raytown
Pyramid Pizza & Torres Pizza in Westport
and I like Rosatti's Pizza

but are their some good Pizza shops I am over looking?

Fess up what pizza places do you like?

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  1. Waldo Pizza and Minsky's do it for me. Especially the Minsky's south of the Plaza. Mmmmm.

    Pyramid's a good one too. Jerry's Bait Shop in Lenexa has the best Pyramid, IMHO. Sometimes I have to make a lunch pilgrimage out there.
    http://www.digitalcity.com/kansascity...

    1 Reply
    1. re: m.toast

      It's gotta be D'Bronx for that real NYC taste.

    2. c
      chileheadmike

      I like the Minsky's on Main.

      Speaking of Pizza, there is a Doughboy's that has opened within two blocks of my house in Olathe. Is this a chain/franchise? Any experiences?

      1. D'Bronx on Bell and Waldo.

        1. In order of preference, my fav pizza joints are:

          #1 d'Bronx at 39th & Bell

          #2 Waldo Pizza north of 75th and Wornall in Waldo

          #3 Minsky's at 50th & Main

          I've never been particularly fond of Torre's pizza sauce but used to love their white seafood pizza. They don't make it not so I no longer go there.

          1. Just read a post on best pizza in KC. Shocking that nobody is mentioning "Original Pizza" on Antioch. That is as close to authentic NY pizza as I can find here in KC. (Believe me, I've looked). I actually saw a blog that listed "Pizza Shoppe" as a good one. Couldn't believe it. Now THAT is some nasty pizza. That business would last about 3 months tops if it opened up back east. When I bit into it, I thought it was frozen pizza someone warmed up.

            Waldo's is OK so is Minsky's, but nothing special. Typical midwest pizza.

            I found this to be true:

            On the east coast, pizza is all about the crust and the sauce. As you get further west it becomes all about the toppings. So if your about authentic New York style, fold it in half, cheese and oil sliding down your wrist--large slice pizza, then hit Originals on Antioch (de Bronx a distant second)

            If you like seventeen toppings on thick doughy crust, hit Minsky's or Waldo's.

            10 Replies
            1. re: kwdeb

              You do realize that you are replying to posts that are over 6 years old? :-)

              There are so many different kinds of pizza and different people like such different types, that there can be no best pizza.

              To me, Pizza is about the cheese, sauce, and toppings. My favorite pizzas are thin crust.. The best that I have found in the KC area is at Imo's Pizza on 135th in Overland Park. It is a local franchise of the 40 year old St. Louis pizza chain.

              1. re: KansasTravel

                Yes, I did realize that they are old posts. Did you realize that people still read them (like you) for information?

                I'm not trying to hold hands with everyone and have a world view on pizza, just voicing my opinion on good places that I found. And yes, there can be a best pizza if you like it a certain way. If you want to do the "we are all different and we all have a variety of like and dislikes" route, try Dominos. I hear they changed their sauce to accommodate everyone's taste. I think you'd like it.

                1. re: kwdeb

                  I appreciate the tip on Original's. I don't think d'Bronx has good pizza. Grinder's is decent, but I hated the Le Hog (great concept, poor execution . Minsky's and Waldo are both good thicker style pizzas, and I will give props to Waldo's pizza for still being good after a 45 minute delivery time. Blue Grotto (once hailed best in KC) wasn't good the one time I ate it. I still want to try Pizza Bella and Spin (can't judge til I do), but this is the third time I've heard Originals is the best, so I'm going to make a trip up north.

                  Does Imo's serve St. Louis style pizza (Provel cheese)? I had them at Lake of the Ozarks and didn't really care for them, but I've heard St. Louis style pizza is an acquired taste.

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                  Pizza Bella
                  1810 Baltimore Ave, Kansas City, MO 64108

                  1. re: jhojati

                    Yes they use Provel cheese.

                    I think their St. Louis style pizza is much better than Johnny C's in Shawnee, thuogh Johnny C's isn't bad. But those are the only two places I have ever had pizza that was described as St. Louis style.

                    The Pizza Man in Lenexa has a good thin crust Chicago Pizza.

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                    Pizza Man
                    807 S Marion Rd, Sioux Falls, SD 57106

                  2. re: kwdeb

                    You're new here, kwdeb. I think you'll find Chowhound isn't the kind of place where people hurl insults like that.

                    There's New York style pizza. There's Neapolitan pizza. There's Chicago-style pizza. There's pizza with medium-thickness crust and sweetish tomato sauce with lots of toppings. There's St. Louis-style cracker crust/Provel cheese pizza. And each and every one of these can be executed very well, and can be found done nicely in the KC area.

                    I love Pizza Bella, though I haven't visited since Rob Dalzell's departure (fare thee well, Rob and family). I also vote for Pizza 51's variety and family-run vibe, not to mention the terrific value. It's somewhere in the NY-style neighborhood, but its custom slices aren't the kind where they take the basic premade cheese slice, top it, then rebake it.

                    I've had Spin! when I loved it, and other times when it didn't quite do it for me.

                    If you like Imo's, try Leo's on Englewood in the Northland. It's the definition of a hole in the wall, but I think it does Imo's one better myself. But MAN is that stuff rich, with easily twice the Provel you get other places. I can eat about two square pieces before I have to pack it in and take it home -- usually to freeze for later.

                    And yes, jhojati, as KansasTravel says, St. Louis-style is a major acquired taste. It's actually about as far from Neapolitan pizza as you can get (well, other than "school pizza" they served us in the cafeteria as a kid -- plain ground beef and American cheese on pie crust, which everyone but me apparently loved). Don't really think of it as pizza and you may enjoy it.

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                    Pizza 51
                    5060 Oak St, Kansas City, MO 64112

                    Pizza Bella
                    1810 Baltimore Ave, Kansas City, MO 64108

                    1. re: dmd_kc

                      Leo's!

                      I was there once many years ago, but could not remember the name. Glad to hear they are still open.

                      I've heard a lot about Spin and tried their Olathe location once. It was OK, but I thought it was nothing to rave about.

                      I rarely get to eat pizza anymore, since I have to severely limit the carbs that I eat. (another reason to eat thin crust:-) So I am pretty choosy about those times I do.

                      1. re: KansasTravel

                        Leo's is not only open; it's PACKED, especially on weekend nights. When I was a kid, they had an outpost at Antioch and 95th Street in JoCo, but that's long gone.

                        The salads with the huge wad of strings of Provel is a hoot. Not sure I'd call it really good, but I enjoyed my first one in over a decade when we stopped in several weeks ago. Like Pizza Shoppe, it's one of a kind.

                2. re: kwdeb

                  I recently ate at Original Pizza in the Oak Park Mall location. The slices looked like they had been sitting there for 2 hours, so we ordered a whole pizza - sausage and pepperoni. The person helping us (I think the manager/owner) was very friendly, so I tipped him. The pizza came out pretty quickly. First impression was that it was undercooked. After a few bites, however, it was probably only barely undercooked and I enjoyed the crust. The sausage was not good at all - way too sweet, and, if there can be such a thing, way too plentiful. This was definitely greasy NY style pizza, which I liked. All in all, I don't know that I would go out of my way to eat Original regularly over Minsky's or Waldo, but it's definitely a good change of pace - maybe I'm just not a huge fan of NY-style pizza. I'm going to try once more, though, because it was good pizza and I'd like to see if this one time it just wasn't as good as usual. Also, is there a particular location that is better than others?

                  I still have Papa Keno's, Leo's, Spin!, and Pizza Bella to try - all way different styles. Has anybody heard anything about ingredient's pizza?

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                  Pizza Bella
                  1810 Baltimore Ave, Kansas City, MO 64108

                  1. re: jhojati

                    Papa Keno's is its own thing, but it's pretty good. I have had several things at Ingredient's Plaza location, and, well -- I don't want to bash, really. But it was not good.

                    The Thai chicken pizza was all but inedible, with a puddle of watery peanut sauce in the middle that tasted like dessert topping. I'd also nominate their "Vietnamese dim sum chicken wrap" as not only the most incoherent sandwich "idea" I can remember seeing on a menu (just wrap your brain around that name), but also one of the least flavorful things I've ever had in a restaurant. The chicken was cooked almost past the rubbery stage, and the thing doesn't have a sauce of any kind on it.

                    And the fondue trio for dessert -- totally dreadful. Two of the sauces were disgusting, and the caramel one sat up into a solid mass before anyone could get a taste. I definitely won't be giving this place another try.

                    1. re: dmd_kc

                      Haha, thank you for the description. Not only was it entertaining, it saved me a trip. I won't waste my time.

                3. Gotta give a vote to "Original Pizza" either in Metro North or Oak Park mall. I know I know - mall pizza? But seriously, it's the closest to NYC pizza KC has to offer, and it is deeeeelish.

                  1. Can't believe no one has mentioned Pizza 51, at 51st and Oak, UMKC Campus. I think it deserves to be in the discussion

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                    Pizza 51
                    5060 Oak St, Kansas City, MO 64112

                    1. Spin! is my favorite pizza in town, with Waldo a very close second... though they are very different styles, so not really in competition. Personally, I've never been a fan of Minsky's. Can't really put my finger on why... just never really enjoyed it. Especially not the speciality pizzas.

                      1. I'm a big fan of the biancoverde pie at Pizza Bella in the Crossroads. This is a totally different style of pizza than what's been discussed here thus far. I heard that PB is under new management, and haven't been since the change, so don't know if they will keep the same ingredients? Anyway, they have a wood fired oven, which to my mind is really the best way to make pizza. The smoke just adds so much flavor to baking dough. Biancoverde is a white pie with ricotta and other cheeses blended with cream, and when it comes out of the oven, they top it with greens dressed in good olive oil and a generous amount of lemon zest. The fresh crunchy greens and the tart dressing really offset the creamy pizza topping, and the crust has yummy dark spots where there were air bubbles in the dough. So good.

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                        Pizza Bella
                        1810 Baltimore Ave, Kansas City, MO 64108

                        15 Replies
                        1. re: amyzan

                          That sounds like an amazing pizza - I hope they can execute this, I'm getting it soon!

                          1. re: amyzan

                            Pizza Bella's biancoverde is excellent, but you HAVE to try the egg pizza. pancetta, tomato pesto, ricotta and arugula, with two eggs cracked in the center. It's an incredibly satisfying take on the pizzas campagnardes you see in French pizzerias. LOVE IT, even though I usually eat the whole thing and feel too full afterwards.

                            Last I heard, the new owner plans to keep things as they were under Rob. I don't think that place needs even the slightest tweaking. It was his best concept, in my opinion.

                            -----
                            Pizza Bella
                            1810 Baltimore Ave, Kansas City, MO 64108

                            1. re: dmd_kc

                              I would LOVE to eat that pie, dmd, but I'm allergic to pork. I can't breathe when I eat it. Tragic, I know.

                              1. re: amyzan

                                It'd still be good without the pancetta. They'd be happy to accommodate.

                                1. re: dmd_kc

                                  Can't eat tomatoes, either. Rather pointless to order that pie and ask for substitutions even., but if you know of another white or pesto pie that's good with eggs?

                                  1. re: amyzan

                                    Hrm, my mind's tongue is having a hard time imagining eggs without the tomato OR pork. I'm sure it's possible -- but the pizzeria may have to be chez toi. No, I don' t know anywhere else in town that does eggs on pizza.

                                    1. re: amyzan

                                      My favorite pizza that I had in France was a white pizza with smoked salmon, herbs and an egg. It was outstanding. I wonder if Pizza Bella'd add that as a special some time...

                                      1. re: jhojati

                                        I have a pizza stone, so please tell, jhojahti--was it just olive oil under the smoked salmon, or was this a ricotta "white" pie? I'd also be interested to hear if they paired another cheese with the salmon? My garden should be springing up with the perennial herbs soon, so this sounds like a tempting experiment.

                                        Sorry if I'm hijacking the thread...

                                        1. re: amyzan

                                          Oh man, now that's exercising my brain a bit. It was several years ago, but I'm pretty sure that it wasn't strictly olive oil. I think what I had was goat cheese and creme fraiche. I think it is certainly something that you can experiment with. I'm sure there are hundreds of variations online that people use as well.

                                          Wolfgang Puck's recipe (yes, I just did a search) seems like a pretty awesome pizza, although he omits the egg and cheese (easily remedied...)

                                          1. re: jhojati

                                            Great! Now I have two new ideas for homemade pies. I googled up that there's a style of pie called alla Bismarck, with eggs baked on top, and also Wolfgang Puck's white pie topped with salmon after it comes out of the oven. It looks like he scrambled the eggs on that one, pretty intriguing and a little intimidating to get off the peel, I imagine! It looks like a candidate for Easter brunch, hmmm...

                                            1. re: amyzan

                                              I've had plenty of pizza with scrambled eggs on it (Casey's breakfast pizza, for instance, which is amazing if you ask me), so go for it! I still prefer the "more refined" egg cracked on top :)

                                              1. re: jhojati

                                                Yeah, cracking an egg on top of dough already on the stone seems easier if nothing else. Do you think they pour the beaten eggs and spread them on the dough after it's on the stone, perhaps?

                                2. re: dmd_kc

                                  This is the pizza I have been craving since my last visit to France. Thank you! Why don't more pizzerias throw eggs in the center!?

                                3. re: amyzan

                                  Yes, under new management.

                                  pizza bella has decent pie, if you like the Neapolitan style. The "Potato" is my personal favorite, although I can't say that the "Mushroom" falls far behind.

                                  Quillen Glynn and his wife are the new owners. If Quillen is in and he's offering grilled squid as a special antipasti, don't think twice. Order it.

                                  1. re: ulterior epicure

                                    Went Friday night for the first post-Rob visit and I'm happy to report it was pretty much exactly as before, though not as many specials (something I'm more than willing to let them sort out, since I rarely diverge from the menu anyhow). There was a special of smelts as a starter, and my eyes practically popped out of my head -- they were that good. Lightly dusted and fried in a skillet in the pizza oven, tossed with chopped scallion and served with a wonderful giardiniera, lemon wedges, malt vinegar and a spiced mayonnaise of some sort that wasn't my thing (they rarely are).

                                    I'll go back happily.