312 E. Commercial St., Springfield, 417-881-4073
Pizza House is one of Springfield’s strongest cultural forces. The shop was opened by a pair of Air Force veterans, Dorothy Smith and Pat Clay, in 1958, and has been serving Springfieldians ever since. After 50 years in the pizza business, Smith sold Pizza House to Stacey Schneider, who first started working at the restaurant in the ’80s, at just 15 years old. Over the restaurant’s long history in Springfield, it has survived and thrived through the 2009 relocation from South Glenstone to Commercial Street and the 2018 menu additions of beer and wine. The pizza is still as simple and undeniably delicious as it was in the late ’50s: There’s a paper-thin, hand-rolled crust that’s topped with savory tomato sauce, a blend of both high and low moisture mozzarella cheeses and the toppings of your choice.
1550 E. Battlefield Road, Springfield, 417-883-4324
McSalty’s pizza is one-of-a-kind. It’s not St. Louis-style pizza, and it’s not Chicago-style either. We believe that if Springfield-style pizza were a thing, McSalty’s Pizza Cafe would be its creator. The signature feature is a cracker thin, whole wheat crust topped with a blend of mozzarella, provolone and cheddar cheeses. Many might turn their nose up on hearing the words “whole wheat crust,” but this pizza has been a Springfield favorite for decades. Maybe that’s due to it being just similar enough to St. Louis style, or maybe it’s just based on long-time favorites like the Bear Pie—Canadian bacon, Italian sausage, mushrooms, onions, green peppers and black olives. McSalty’s has had a few different owners and locations since first opening in the late ’70s, but Springfield’s love for the joint hasn’t wavered one bit.
2925 W. Republic Road, Springfield, 417-315-8586
Luco’s Pizza is a delicious 3-year-old pizzeria tucked away in perhaps one of the most unexpected places. On West Republic Road, west of Scenic Avenue, Luco’s is situated at the end of a small strip center where they’re able to serve their creative pizzas from a drive-thru window. It’s an unassuming place, but the pizzas are not. Start with the Luco’s Legacy: fig jam, mozzarella, prosciutto, red onion, Boursin and Gorgonzola cheese. It’s a far cry from a traditional pie, but all of those toppings melted together on Luco’s pillowy, chewy crust taste like a dream. Or give the Fire Starter a go: olive oil, mozzarella, Sriracha chicken, red onion and Gorgonzola—plus ranch dressing added after baking. Luco’s vegan and gluten-free options also stand out. “We have noticed a severe lack of options for vegans and vegetarians here in Springfield, so we wanted to bring some,” says owner Daniel Fenton.
305 S. Market Ave., Springfield, 417-832-8277
Springfield Brewing Company, of course, is not a “pizza place.” But, we don’t care. They make great pizzas! Choose one of their classics—margarita, pepperoni or cheese—or stop by once a week for their creative, weekly specials. Past inventions include a German-inspired sausage and sauerkraut pie, a buffalo chicken bacon ranch and chicken artichoke spinach dip-inspired pizza. Like we said, very creative, definitely delicious. If you’re a morning person, try the breakfast pizza. It’s one of our favorite ways to start the day.