The 6 best new pizzas in Miami
Ironside Pizza (address and info)
The only way this new casual pizza joint in the “should we really be parking here” hipster ‘hood West of MiMo could be any better is if each of the wood-fired Neapolitan pizza from the Toscana Divino crew -- like this one with mozzarella, fresh tomatoes, and spicy salami -- came with a free Transformer.
Blaze Pizza (address and info)
Sure, your boss might not be thrilled when you pop into his office and say, “Hey man, I’m going to Blaze for lunch.”. Or he might be jealous since this brand-new shop offers 40 toppings, seven sauces and cheeses, and has a wood-burning oven that cooks your three-topping, 11in pizza in three minutes... all for just $8. Oh, and they've also got signature pies like the Green Stripe with pesto drizzle over grilled chicken, roasted red peppers, chopped garlic, and mozzarella.
Korean BBQ Pizza
Batch Gastropub (address and info)
Even though they’re not set up to let you grill food at your table, that’s not going to stop the guys at Batch from jumping on the Korean BBQ bandwagon like they’re early-season Dolphins fans. Their contribution to the craze is this new pizza with five-spice chicken, pork belly, crackling bacon, scallions, red pepper, and cilantro with Korean BBQ sauce.
Stanzione 87 (address and info)
Being named one of the best pizzas in Miami is no reason to slack like D-Wade in a playoff game, so Neapolitan wonderkid Franco Stanzione is keeping his menu fresh with a bunch of new pies, the best of which has roasted Brussels sprouts, pancetta, mozzarella, Parm, and Calabrian-infused honey.
Siena Tavern (address and info)
You already know that the dough here was cooked by some master pizza chemist called the “Heisenberg of pizza” who measured Miami’s humidity to make sure the dough is just as good as the stuff back in Chicago. But which pizza to get? Easy: the Burnt Pepperoni with spicy tomato sauce, red chilis, char-broiled pepperoni, and mozzarella.
Proof Pizza & Pasta (address and info)
If you’re not so much into culinary ateliers and more into... well, pizza, you’ll be delighted to learn that the old Copperbox spot in Midtown has been turned into a Neapolitan pizza and pasta joint (now with windows!) where Justin Flit of DBGB and Bourbon Steak is slinging pies like the Oxtail Mozzarella with black garlic, thyme, and caramelized onions.
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This casual pizza joint graces the “should we really be parking here” hipster ‘hood west of MiMo. They're dishing out wood-fired Neapolitan pizzas, like the Diavola, with mozzarella, fresh tomatoes, and spicy salami.
This pizzeria offers you 40 toppings, sauces, cheeses, and a wood-burning oven that cooks your pie in three minutes for all of $8. Make your own, or get a signature pie like the Green Stripe with pesto drizzle over grilled chicken, roasted red peppers, chopped garlic, and mozzarella.
You know a bar is serious about keeping the party going strong when they have cocktails on tap (because really, ain’t nobody got time to mix drinks when Friday is in full swing). Boasting massive plasma TVs, ample indoor and outdoor seating room, and a solid menu of high-end pub fare, it’s a Brickell destination for boozy brunch (chicken and waffles, anyone?) and sports games alike.
Brickell's Stanzione 87 serves up authentic Neapolitan pies that take less than a minute to cook in the wood-burning oven. The mozzarella is made in-house and the rest of the essential ingredients are imported from Italy, so the pizza is as close to source as you can get in Miami. The space is pretty small -- with only about 40 or so seats at small marble tables -- but a glass-walled open kitchen offers quite the pizza-making entertainment. It's a pretty solid take-out option, too.
This casual, yet refined, Italian restaurant and tavern serves up some of the best dishes in Miami.
If you’re not so into culinary ateliers and more into, well, pizza, you’ll love this Neapolitan pizza and pasta joint. Justin Flit of DBGB and Bourbon Steak is slinging pies like the Oxtail Mozzarella with black garlic, thyme, and caramelized onions.