The Louisville Pizza Guide

Herein we offer the most comprehensive possible round-up of Louisville’s pizzas. “Comprehensive” means they returned our call. We asked the city’s pizza chefs to trot out their best pizza and let us sample and photograph it to bring you the most in-depth local pizza guide.

In the process of writing and shooting this story, we learned that there is more to pizza than New York style and deep dish. Local pizza chefs taught us the meaning of “Louisville style” pizza, which features the thin crust of a New York pizza but with more plentiful toppings. What could be better? We also learned that pizzas don’t have to be round and that a “big green egg” is no egg, but a ceramic pizza oven. Read and enjoy!

8up8UP Elevated Drinkery & Kitchen

Chef: Jacob Fernando Coronado

Pizza: The South Side

Style: Sicilian

Main ingredients: Oven-dried tomato, Italian sausage, pepperoni, pickled fennel.

What makes it different: “Really, it’s the dough. We created it from nothing.”

Pizza philosophy: “What makes pizza good is the dough … You always want to keep your dough at room temperature before you shape it and put it in the oven.”

Local ingredients: Kentucky Proud Broadbent Ham; 90 percent of the produce is from local farmer’s markets.

Taste: Crust is solid, starchy and slightly smoky; tangy sauce weighs in against the subtle use of fennel.

Where else the chef goes for pizza: The Post

Seating: Pizza is available at the bar and in the outdoor dining area.

Hours: The Dining Room: Sunday: 5:30 – 9 p.m.; Monday – Thursday: 5:30 – 10 p.m.; Friday and Saturday: 5:30 – 11 p.m.
The Rooftop Bar: Sunday 4 – 11 p.m.; Monday – Thursday: 4 p.m. – midnight; Friday and Saturday: 4 p.m. – 2 a.m.

350 W. Chestnut St., Louisville, KY 40202
502.631.4180
8uplouisville.com


bearnosBearno’s

Chef: George Timmering

Pizza: Mama Bearno’s

Style: Louisville

Main ingredients: Sausage, pepperoni, mushrooms, onions, green peppers, black olives, mozzarella.

What makes it different: Crust is thin, but not cracker thin; sausage portion is generous, and both types of olives – black and green – appear on the pizza.

Pizza philosophy: “Pizza is an indulgence, and people want to enjoy it.”

Taste: Rich, cheesy and hearty

Where else the chef goes for pizza: DiOrio’s Pizza & Pub

Seating (Highlands location): Two dining rooms, a bar, outdoor patios in front and back and party room upstairs.

Hours (Highlands location): Monday – Thursday: 4 p.m. – midnight; Friday and Saturday 3 p.m. – 4 a.m.; Sunday 3 p.m. – midnight.
13 locations around Louisville and Southern Indiana.

Multiple locations 
bearnos.com


BoombozzBoombozz Taphouse

General Manager: Bryan Beach

Pizza: Carnitas Libre

Style: Fusion of American and Spanish/Mexican

Main ingredients: Ranchero sauce, roasted carnitas pork, carmelized onions and peppers, roma tomatoes, cilantro, lime wedge, topped with mozzarella and asiago cheeses. Served with creamy garlic sauce and green chili jam.

What makes it different: Founding Chef Tony Boombozz’s dedication to recipes. “He is relentless in trying different things until he finds a winner.”

Pizza philosophy: “We run a scratch kitchen.” Because of the proprietary recipes, “you can’t make it better yourself.”

Taste: Try the green chili jam topping for a taste that is cheesy, spicy and sweet all at the same time.

Where else the manager goes for pizza: He doesn’t really eat out, but when he’s home with the kids, they get Domino’s.

Seating (Highlands location): Two dining rooms, a big bar and party room.

Hours: Sunday – Thursday: 11 a.m. – 11 p.m.; Friday and Saturday: 11 a.m. – midnight.

Six locations in Louisville and Southern Indiana.
boombozz.com


CliftonCliftons Pizza Company

Chef/Owner/Operator: Mark Langley

Pizza: Barbecue Chicken Pizza

Style: Louisville

Main ingredients: Chicken, cheddar, BBQ sauce.

What makes it different: Smoked chicken and peppadew peppers, imported from Africa, which are sweet and contrast nicely with the Sweet Baby Ray’s BBQ sauce.

Pizza philosophy: “I believe in the ‘Wow!’ factor. I want people to look at it and say ‘Wow,’” says Langley. He believes in big portions and good value for the customer’s money.

Taste: The peppadew peppers really are surprisingly sweet and blend well with the barbecue sauce.

Where else the chef goes for pizza: His 9-year-old son insists on Papa John’s.

Seating: Quite ample: A main dining room, service bar, upstairs dining room with live music most nights, an outdoor patio and a room in the back for private groups.

Hours: Sunday: 1 p.m. – 10 p.m.; Tuesday – Thursday 11 a.m. – 11 p.m.; Friday and Saturday 11 a.m. – midnight.

2230 Frankfort Ave.
Louisville, KY 40206
502.893-3730
cliftonspizza.com


CoalsCoals Artisan Pizza

Owner: Madeline Peters

Pizza: The Middletown

Style: Neo-Neopolitan

Main ingredients: Margarita pepperoni, Italian sausage, mozzarella, red sauce, oregano, Romano cheese, mushrooms.

What makes it different: It hearkens back to the days when coal was the only cooking fuel available. Coals has recreated that taste with a coal oven, but the result is a hybrid of Italian and American cuisines. A higher-protein flour gives the crust its chewiness, and the dough is fermented so that it stays light and airy when baking.

Pizza philosophy: “Passion.”

Taste: Crust is exactly the right degree of chewy. Very faint char blends well with the flavor of sausage.

Where else the owner goes for pizza: Keste in Manhattan and Pizzeria Bianco in Phoenix.

Seating: Dining room, bar, outdoor patio and upstairs private party room.

Hours: Sunday: Noon – 9 p.m.; Monday – Thursday: 11:30 a.m. – 9:30 p.m.; Friday and Saturday: 11:30 a.m. – 10:30 p.m.

3724 Frankfort Ave.
Louisville, KY 40207
502.742.8200
coalsartisanpizza.com


DannyDanny Mac’s Pizza

Chef/Owner/Operator: Danny Mac

Pizza: Hot Brown Pizza

Style: Danny Mac style

Main ingredients: Kentucky ham, turkey, tomatoes, bacon, homemade mornay sauce, extra cheese.

What makes it different: The square shape makes use of the delivery box. Mac says, “I never follow the rules. I use really good ingredients. Never skimpy.”

Pizza philosophy: “If you make something really good, people will pay a couple more dollars for it, and maybe people will tell each other.”

Taste: Creamy, buttery, salty and very hearty.

Where else the chef goes for pizza: “I never cheat.”

Seating: Two dining rooms inside the American Veterans Post. The bar is run by the American Veterans. You must ring the doorbell to be admitted.

Hours: Sunday: 1 – 10 p.m.; Monday – Thursday: 4 – 10 p.m.; Friday and Saturday: 11 a.m. – 11 p.m.

1567 S. Shelby St.
Louisville, KY 40217
502.635.7994
dannymacspizza.com


DiOrioisDiOrio’s Pizza & Pub

Owners and Managers: Tim Henderson, Scott Worden, Tony DiOrio, Ryan Hines, Little Victor DiOrio and Martha Prage

Pizza: Aaron’s Heat and Sweet

Style: Kentucky

Main ingredients: Pesto, spicy sausage, pineapple, jalapeños, sweet onions, pepperoni, basil – all covered in fresh mozzarella.

What makes it different: Dough and sauce made fresh daily. Maureen Steiden Miller created DiOrio’s balsamic vinaigrette. The 30-inch gibbon pizza is one of the largest pizzas in the state.

Pizza philosophy: “Our executive chef, Tony DiOrio, spends hours and hours every week working at maintaining the highest quality pizza from the highest quality sourced products on the market.”

Taste: Pineapple lends sweetness to a pizza that’s predominantly “hot” from jalapeños and spices; fluffy crust.

Where else the owner goes for pizza: “Tony doesn’t cheat …. but he used to be in a very serious relationship with Bearno’ s.”

Seating (Highlands location): Big bar, one dining room downstairs, three tables by kitchen and an upstairs overflow room, which can also be rented for private parties.

Hours (Highlands location): Sunday: 11 a.m. – 11 p.m.; Monday – Thursday: 11 a.m. – midnight; Friday and Saturday: 11 a.m. – 4 a.m.

919 Baxter Ave., Louisville, KY 40204 and 310 Wallace Ave., Louisville, KY 40207
502.614.8424 and 502.618.3424
dioriospizzaandpub.com


GarageGarage Bar

Chef: Richard Sible

Pizza: Country ham

Style: Naples

Main ingredients: Country ham, arugula and parmesan.

Local ingredients: “Almost everything – every bit of meat, blue cheese, leeks.”

What makes it different: The wood-fired pizza oven along with all the flour is imported from Italy.

Pizza philosophy: “Keep it simple and showcase something cool.“

Taste: The saltiness of the ham combines with the sweetness of the peach in a taste explosion.

Where else the chef goes for pizza: DiOrio’s Pizza & Pub

Seating: Ample: two full rooms for tables, a bar, a counter and a large outdoor patio.

Hours: Sunday: 11 a.m. – 10 p.m.; Monday – Thursday, 5 – 10 p.m.; Friday and Saturday: 11 a.m. – 11 p.m.

700 E. Market St.
Louisville, KY 40202
502.749.7100
garageonmarket.com


ImpellizerisImpellizzeri’s

Chef: David Powell

Pizza: The Sampler

Style: Louisville

Main ingredients: Italian sausage, pepperoni, ham, mushrooms, onions, green peppers, banana peppers, black and green olives.

Local ingredients: They buy ground beef and beer cheese at the Highland Fish Market.

What makes it different: Everything is homemade daily; sausage is ground in-house; pizzas layer toppings with cheese.

Pizza philosophy: “We always want to make the best.”

Taste: Sweet sauce and spicy sausage.

Where else the chef goes for pizza: Wick’s in Goose Creek

Seating (Highlands location): Big dining room, big bar and eleven tables outside.

Hours (Highlands location): Sunday: noon – 11 p.m.; Monday – Thursday: 4 – 11p.m.; Friday and Saturday: noon – midnight

1381 Bardstown Road, Louisville, KY 40204 and 110 W. Main St., Louisville, KY 40202
502.454.2711 and 502.589.4900
impellizzeris.com


LouisLoui Loui’s

Owner: Michael J. Spurlock

Pizza: Buffalo Chicken Ranch

Style: Detroit

Main ingredients: Fried chicken, housemade spicy buffalo sauce, bacon, ranch dressing.

What makes it different: Faithful to Detroit style of pizza, which was originally baked in assembly parts pans. To replicate that taste, Loui Loui’s uses blue-steel square pans that impart a char and yield a crispy crust. Proprietary cheese blend is imported from Detroit.

Pizza philosophy: “It needs to be fresh and artisan style or there’s no hope for it.”

Taste: Buffalo sauce is so tangy, you don’t miss the tomato sauce.

Where else the chef goes for pizza: Loui’s in Detriot

Seating: Two dining rooms and many tables at the bar, three tables outside and a party room in back.

Hours: Sunday: noon – 9 p.m.; Tuesday and Wednesday: 11:30 a.m. – 9 p.m.; Friday and Saturday, 11:30 a.m. – 11 p.m.

10212 Taylorsville Road
Jeffersontown, KY 40299
502.266.7599
louilouis.com


Old LouOld Louisville Pizza Company

Co-Owner: Daniel Borsch

Pizza: The Pile Driver

Style: Pan pizza

Main ingredients: Ham, salami, pepperoni, bacon, sausage.

What makes it different: “We make our dough from scratch. We make our sauce from scratch. We use premium ingredients. I don’t think there’s a lot of places in Louisville that do a pan pizza. Kind of the classic, old style has kind of fallen out of favor but is really a great go-to pizza on a regular basis.”

Pizza philosophy: “Make the best pizza you can. Serve it with fresh made sauces. The quality speaks for itself.”

Taste: A fluffy buttery crust and very, very meaty.

Where else the co-owner goes for pizza: Café Lou Lou

Seating: Dining room with a few seats on the sidewalk outside.

Hours: Monday – Friday: 11 a.m. – 9 p.m.; Saturday and Sunday: 4 – 9 p.m.

1203 S. First St.,
Louisville, KY 40203
502.635.6960
facebook.com/pages/Old-Louisville-Pizza-Company


PapalinosPapalinos

Manager: Maggie Patterson

Pizza: Summer pizza

Style: New York

Main ingredients: Olive oil, roasted garlic, fresh spinach, heirloom tomatoes, goat cheese, balsamic reduction drizzle.

Local ingredients: Produce and pork from Creation Gardens.

What makes it different: Fresh ingredients: they cure their own pork bellies, and one employee is devoted to nothing but preparation every day.

Pizza philosophy: “It has to be thin with a little bit of crunch,” says pizza chef, Justin. Patterson adds that New York pizza is really tricky because the crust is so thin, so the ratio of dough to cheese to sauce has to be really exact.

Taste: The balsamic finish poses a sweet and tangy counterpoint to the savor of the goat cheese.

Where else the chef goes for pizza: “I can’t [go anywhere else]. it just doesn’t feel right.”

Seating: Big dining room with tables and booths, a full bar and patio.

Hours: Sunday – Thursday: noon – 9 p.m.; Friday and Saturday, noon – 10 p.m.

3598 Springhurst Blvd.
Louisville, KY 40241
502.736.2700
papalinos.com


DonisiPizza Donisi

Chef: Ben Carlisle

Pizza: Central Park Porker

Style: Kentucky

Main ingredients: Capicola ham, housemade sausage, pepperoni, mozzarella, seasonings.

Local ingredients: “Anything we can get our hands on” i.e. tomatoes, peaches, garlic, corn.

What makes it different: A thinner crust, says Chef Ben. “It’s filling, but doesn’t make you feel all doughy inside.”

Pizza philosophy: “Flavor – that’s what counts.”

Taste: Everything you expect in a three-meat pizza with some curveball spices.

Where else the chef goes for pizza: Pizza Perfect in Nashville.

Seating: Limited: four seats inside and four outside. However, they also deliver to the Mag Bar next door.

Hours: Sunday: 1 p.m. – 1 a.m.; Monday – Saturday: noon – 2 a.m.

1396 S. Second St.,
Louisville, KY 40208
502.213.0488
pizzadonisi.com


PorcinisPorcini

Chef: Hollis Barnett

Pizza: Norcia

Style: Neopolitan

Main ingredients: Sausage, pepperonatta, Italian cheese blend, taleggio

Local ingredients: Mushrooms from Sheltowee Farm and produce from the chef’s own garden.

What makes it different: “We try to put our own spin on it.”

Pizza philosophy: It should be simple and make use of seasonal ingredients. “Good crust is key.”

Taste: Fresh vegetables pop with flavor

Where else the chef goes for pizza: Boombozz Taphouse

Seating: Ample: Big dining room, bar, outdoor patio and a room for private parties.

Hours: Monday – Thursday 5:30 – 10 p.m.; Friday and Saturday 5:30 – 11 p.m.

2730 Frankfort Ave.,
Louisville, KY 40206
502.894.8686
porcinilouisville.com


PostThe Post

Owner: Nash Neely

Pizza: South Pacific

Style: New York

Main ingredients: Garlic, olive oil, ham, bacon, pineapple, onion, roasted red pepper, sweet chili drizzle.

What makes it different: The thinness, texture and flavor of the crust and the creativity of the menu.

Pizza philosophy: “I eat pizza every day. It’s the best food on the planet.”

Taste: Sweet and tangy with citrus notes. Ham and bacon are subtle but potent.

Where else the chef goes for pizza: Wick’s

Seating: Big dining room, big bar and outdoor patio.

Hours: Sunday – Monday: 11 a.m. – 2 a.m.; Wednesday – Saturday: 11 a.m. – 2 a.m.

1045 Goss Ave.
Louisville, KY 40217
502.635.2020
thepostlouisville.com


SicilianSicilian Pizza & Pasta

Owner: Jeff Kopple

Pizza: 4th Street Bourbon Pizza

Style: “New York crust with local flair.”

Main ingredients: Chicken, bacon, red onions, bourbon glaze sauce.

What makes it different: The bourbon glaze is the owner’s original recipe. “I tinkered with it for six months,” says Kopple.

Pizza philosophy: “Always local; always fresh.”

Taste: Bourbon and bacon together at last. Need we say more?

Where else the owner goes for pizza: Johnny V’s and Chubby Ray’s

Seating: Midsize dining room, window counter and four tables outside.

Hours: Sunday: 4 – 11 p.m.; Monday – Thursday: 10 a.m. – midnight; Friday 10 a.m. – 2 a.m.; Saturday: 1 p.m. – 4 a.m.

627 S. Fourth St.
Louisville, KY 40202
502.589.8686
sicilianpizzapasta.net


VolareVolare Italian Ristorante

Executive Chef/Co-Owner: Joshua Moore

Pizza: Roasted Cauliflower

Style: Neapolitan and artisanal

Main ingredients: Ricotta base, cheddar, mozzarella, provolone blend, roasted cauliflower, chopped basil, bourbon apple cider reduction, fresh-squeezed lemon.

What makes it different: “As far as I know, we’re the only restaurant in the city cooking all of our flatbread pizzas on the big green egg. We’re very happy with the amount of heat we get on the pizza stone, the way the heat holds and the flavor that you get from that hardwood charcoal.” Volare has partnered with Big Green Egg and Browsboro Hardware.

Pizza philosophy: “We want to use the best, freshest ingredients. We want to be proud of everything we put out and everything we serve.”

Taste: Smooth and creamy with a nice bit of texture thanks to the cauliflower and hint of acidity from the bourbon apple cider and freshly squeezed lemon.

Where else the chef goes for pizza: Coals Artisan Pizza, Bearno’s, Blaze

Seating: Pizza can only be ordered at the bar.

Hours: Sunday – Thursday: 5 – 10 p.m.; Friday and Saturday: 5 – 11 p.m.

2300 Frankfort Ave.
Louisville, KY 40206
502.894.4446
volare-restaurant.com


ZasZa’s Pizza Pub

Owner: Jim Rigby

Pizza: Summer version of the Garden Za’s

Style: Traditional

Main ingredients: Fresh-made dough, tomato sauce, fresh spinach, tomato cubes, garlic, asiago cheese.

What makes it different: It’s craft oriented: every pizza starts with a hand tossed crust and is baked in a deck oven. “You get extra cheese on every pizza; you really don’t have to ask for it.”

Pizza philosophy: “I didn’t set this up to be the fastest. I didn’t set it up to be the cheapest. I want it to be the best.”

Taste: The thin crisp crust is an excellent platform to showcase fresh vegetables – it’s relatively light for pizza.

Where else the owner goes for pizza: Rich O’s Public House

Seating: Midsize dining room and bar, four tables outside and a back room for parties.

Hours: Sunday 4 – 11 p.m.; Monday – Thursday, 11:30 a.m. – 11 p.m.; Friday and Saturday, 11:30 a.m. – 1 a.m.

1573 Bardstown Road, Louisville, KY 40205
502.454.4544
zaspizza.com