Find out what the hell Macon-style pizza is
Macon-style pizza seems to follow a theme: They give you a metric shit ton of toppings. The locals will tell you to go to Ingleside Village for their excellent white pizza. But you should also try the mom-and-pop operated Macon Pizza Company, where the pies have wider crusts and thick layers of toppings, particularly on the 14-inch Big Kahuna, which is covered with pepperoni, mushrooms, green peppers, sausage, ground beef, black olives, onions, tomatoes, banana peppers, and ham. And then there’s Sauced, which is near Mercer University and offers fancier pies such as The Popeye (a ricotta-base pie with double cheese, feta, spinach, mushrooms, and prosciutto) and The Pimento (fried chicken, fried green tomatoes, bacon, and pimento cheese). If you’re not entirely sick of pizza after all that, try the relatively new Macon location of Milledgeville’s pizzeria The Brick, where you should snatch the supreme Brick House or the Pizza of the South, which is studded with fried chicken, ham, and honey mustard.