The 3 Best Pizzas Around Utah County

Pizza lovers know that a great slice balances crust, sauce and cheese with precision—and in Utah Valley, pizzerias take those fundamentals seriously. From Detroit-style squares to Neapolitan–inspired rounds, the local scene mixes tradition with innovation. In fact, Americans eat 350 slices per person each year, and here, those slices come topped with everything from classic pepperoni to honey-drizzled ricotta.

Da Ramalli Pizzeria

Da Ramalli Pizzeria built its reputation on Detroit-style pies: thick, square-cut crusts with a caramelized cheese edge and a light, airy crumb. The dough proofed for 48 hours develops a deep flavor, while the proprietary cheese blend—mozzarella mixed with aged cheddar—melts into a bubbly, golden crown. Specialty offerings like the mushroom-truffle pie pair sautéed creminis with a drizzle of truffle oil, and rotating seasonal features keep regulars curious.

Zubs Pizza & Subs

Zubs marries its submarine-sandwich roots with a full pizza menu that highlights both premium meats and fresh produce. Their hand-tossed crust strikes a balance between thin and chewy, providing the perfect canvas for toppings like house-made Italian sausage, roasted red peppers and kalamata olives. The “Garlic Parmesan Chicken” pie—topped with grilled chicken, garlic oil and a sprinkle of parsley—has become a crowd favorite, and late-night specials keep the ovens humming past midnight.

Slice-A-Pizza

Slice-A-Pizza’s mobile wood-fired oven brings artisanal Neapolitan–style pies to festivals and street corners. Utilizing “00” flour, San Marzano tomatoes and fresh basil, their Margherita delivers a classic flavor profile, while the “Spicy Salumi” features Calabrese pepperoni and Calabrian chili oil for heat seekers. The blistered crust—charred in spots by 800°F flames—provides smoky nuance, and weekly location updates ensure you can track down a perfectly timed slice.

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