Jolly Pumpkin has gained international acclaim for its sour ales, but many Ann Arborites go to the Main Street cafe for its stone-baked pizzas. Like the rest of its menu, vegetarian and vegan options are strongly represented. In summer months, the rooftop patio is a secluded spot to enjoy one of the thin-crust pies.

Amongst a refined menu filled with amazing small plates, salads, and pastas, Mani’s wood-fired Neapolitan pizzas still manage to stand out. The pizzas range from a Tartufo with fontina chees, black truffles, and egg to a burrata-balsamic. A wide selection of Italian wines, cocktails, and an open-concept dining room make Mani a destination for a lively night out.

NeoPapalis uses its giant stone oven to create a light, airy crust for its take on Neapolitan-style pizza. Traditional styles share the menu with innovative combinations such as the North Beach Bianca, a combination of white sauce, gorgonzola, figs, arugula, parmesan, and balsamic vinaigrette.

New York natives may turn their noses up at NYPD’s Chicago-style pizzas, but it’s hard to argue with the big, foldable slices at this Ann Arbor pizza shop. Customers can order a round whole pie in three sizes or pick up a slice for less than $3.

Despite an expansion that took it from a carryout to a full-service dining spot, Silvio’s can still be easy to miss from the street. Those who seek this spot out will find a selection of Neapolitan-style pies such as the Patate with roasted potatoes, rosemary, olive oil, mozzarella, and gorgonzola. Silvio’s is also known for incorporating herbs from its in-house garden into the dishes.

Even though Ann Arbor is close to Detroit, it wasn’t until recently that diners here could enjoy a bonafide Detroit-style pizza in a restaurant. Buddy’s, the originator of the style, opened its doors in late 2017 on the far south side. Since then, the dining room has been packed with pizza enthusiasts enjoying the classic square pizza with its caramelized cheese and light, spongy crust.

Ann Arbor mainstay Anthony’s serves up different styles of pizza, including a Chicago-style stuffed pizza with a buttery crust on the bottom, chunky sauce on top, and a thick layer of cheese in-between. Not ready to eat right away? Partially-baked pies are available to finish off at home.

This southeast Michigan pizza chain from chef Luciano DelSignore features Neapolitan-style pizzas and other small plates to share in a casual setting. The crust is prepared using a “biga” wild yeast starter. Diners can expect options like the margherita buffala with Italian buffalo mozzarella and the farm egg with mozzarella, roasted zucchini, ricotta, pancetta, and a cracked egg on top. The restaurant also offers beer and wine.