The Ultimate Guide to Pizza

DISCLAIMER: The information in this article was fact checked and accurate at press time, but 417 Magazine cannot guarantee its accuracy indefinitely.

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Mohaska Farmhouse
1821 South Main St., Joplin, 417-206-3473

(Editor's note: This restaurant has closed since the publication of this article.) A huge chunk of the menu at Mohaska Farmhouse, owned by Eric Dicharry and Jamey and Kristi Smith, is dedicated to inventive pizzas, which Dicharry says are made with as many local products as they can find. The dough is made fresh daily with organic flour, and the restaurant also has a gluten-free option. The artisanal pies are offered in 15 specialty varieties, including tasty creations like the Smoked Salmon made with white sauce, goat cheese, spinach, roasted pepper, shiitake mushrooms, cucumbers, herbs and the fish itself. Try This Pie: The Falafel Pizza-Mohaska Farmhouse loads up this tasty pie with tzatziki, white cream sauce, fresh tomato, spinach, cucumber and house-made falafel.

 

Rocco’s Palace Pizza
122 S. Main St., Joplin, pizzapalacejoplin.com

(Editor's note: This restaurant has merged with JBs Downtown since the publication of this article.) “Our sauce is both spicy and sweet with a lot of complexity,” says Rocco’s Palace Pizza owner Robert Rice. “It’s seasoned with 17 or 18 spices.” Every 16-inch pie is topped with this sauce, plus an entire pound of cheese, using a blend of mozzarella, provolone, smoked provolone and Parmesan. It’s sold via lovely wedge-shaped slices or by the whole pie. Also on the menu is a fresh fruit pizza topped with a yogurt-based sauce, provolone cheese, seasonal fruit and a special frosting. “We’ll have apples, nectarines, blueberries and maybe even pumpkin in November,” Rice says. Try This Pie: The Frito Pie pizza with chili, mozzarella, provolone and Parmesan cheeses

 

Crossroads Pizza
Located in Silver Dollar City, Branson, 417-336-7100, silverdollarcity.com

A stone-hearth pizza oven sits front and center at Crossroads Pizza, inviting hungry Silver Dollar City visitors to watch their pies bake. Pizzas are made on a traditional thin crust of fresh dough, and the sauce is a hearty balance of vine-ripened tomatoes and basil. In addition to the delicious pie, the look and feel of the building make the restaurant a great place to grab a bite. Try This Pie: The Outlaw Run Pizza with mozzarella and pepper jack cheeses, chipotle oil, grilled chicken, peppers and onions

 

R.T.'s Family Restaurant
11863 Highway 13 S., Kimberling City,  417-739-4005

Is there such a thing as good pizza served at a bowling alley? The answer is yes—if you’re at R.T.’s Family Restaurant in Kimberling City. When owner Randy Thamm took over, he put a lot of time and energy in the restaurant, making it as desirable a destination as the bowling alley already was. Staff at this pin-and-pie joint make fresh dough and use 100-percent whole milk mozzarella cheese, which Thamm says really sets them apart. The restaurant can even do take-and-bake. Try This Pie: The R.T. with pepperoni, salami, Canadian bacon, hamburger, Italian sausage, mushrooms, red onions, green peppers, tomatoes and mozzarella cheese

 

Parmesan’s Pizzeria
14608 State Hwy. 13, Reeds Spring, 417-739-3999; 21 Still Water Trail, Branson, 417-338-3799, parmesanspizzeria.com

At Parmesan’s Reeds Spring location, the Spaghetti and Meatball pizza (wow!) and the Chicken Cordon Bleu pizza are two of many inventive pies on the menu. “We buy the freshest ingredients we can, and we even grow a lot of our own produce on the premises,” says owner Jacob Moschner. The restaurant also offers breakfast pizza on Sundays and a dessert pizza made with blueberry pie filling, vanilla pudding and streusel. Try This Pie: The Mediterranean pie with Alfredo sauce, bacon, chicken, feta cheese, onions, spinach, artichoke hearts and mozzarella

 

Mr. Gilberti’s Place
1451 Acacia Club Rd., Hollister, 417-334-9322, mrgilberti.com

Pies at Mr. Gilberti’s Place are built upside down. Yes, you read that right. First, a thin homemade dough is spread out in a deep-dish pan. Next, cheese and spices are sprinkled across the crust, a layer of toppings is tossed on and it’s all topped with a homemade sauce. “You need a knife and a fork to eat it,” says Susan Gilberti, who owns the restaurant with her husband, Wayne. The restaurant also offers wheat- and thin-crust pizzas and a fun topping option of giardiniera peppers from Chicago. Try This Pie: The Mama Gilberti’s with black olives, mushrooms, marinated green peppers, red onions, tomatoes and spinach.

 

What's in a Chain?

We opted to keep the focus of this pizza feature super-local, so you won’t find corporate giants like Domino’s or Papa John’s. But these not-so-huge regional chains are a step above, and each is worth a try when you’re craving pie.

Regional Chain Restaurants

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