The decades-old Bianchi’s returned to Revere Beach in 2021 after closing its original, beloved location in 2018. The North Shore icon first opened in 1952, and the new location is a little ritzier than longtime fans will remember — full bar, dining room, and patio; some non-pizza food available from partner business the Sandbar; not cash-only. But it’s the same old pizza from the same old ovens on the same old beach, and that’s a good thing.

The name promises authenticity, and all the pieces are in place: owners from Italy, along with an oven from Florence and a fifth-generation pizza chef from Naples. Indeed, this Medford spot, which opened in late 2015, serves fantastic pizza, from the Calabria (tomato sauce, mozzarella, spicy salami, and basil) to the Umbria (mozzarella, garlic, sausage, truffle oil, and basil).

Detroit-style pizza can be...divisive. Those who swear by New York-style slices or coal-fired New Haven pizza, for example, may dismiss it untasted, furrowing a brow at the buried toppings or the drizzle of sauce on top or the unfamiliar look of Wisconsin brick cheese. But those who appreciate the unique pan pizza — which does bear some similarity to the South Shore bar pizzas more familiar to many Bostonians, perhaps blended with a Sicilian pie — will find a lot to love at Avenue.

This elegant full-service restaurant in Somerville’s Davis Square is sibling to the nearby Rosebud and Painted Burro, as well several other restaurants. Posto serves gorgeous Neapolitan-style pizzas — everything from a classic margherita to seasonal specials such as a local ramp pizza with mozzarella, applewood smoked bacon, an egg, parmesan, and maple syrup. There’s plenty more on the menu, too, and the restaurant has also been known to host whole pig roasts. Follow chef Juan G. Perez on Instagram for a peek at Posto’s pizza process.

Further reading: Posto Owner Joe Cassinelli on the Growth of Neapolitan Pizza

Leone’s opened in Somerville’s Winter Hill back in 1954. While the casual shop is known for its Sicilian pizza, Leone’s also serves a huge assortment of subs, salads, and more, all “fit for a king,” as the menu declares.

A relative newcomer to the Boston-area pizza scene, the tiny Ciao opened in Chelsea in 2015, quickly gaining acclaim for its outstanding Neapolitan-style pizza. (Try a Nutella pizza for dessert. Why not?)

Hidden in a quiet section of Cambridge nestled between Fresh Pond and Porter Square, Gran Gusto, which opened in 2007, is a full-service restaurant serving Neapolitan-style pizza, pasta, and a few hefty entrees. In its early years, it got a bit of a reputation for surly service (although most agreed that the pizza was worth it), but the restaurant has turned over a friendlier new leaf since then — and the pizza is as good as ever, if not better. Save room for a pasta dish, too, especially the lasagna, paccheri, or chitarra.

Serving Cambridge’s Huron Village since 1971, Armando’s is that type of pizzeria with the simple wooden booths and kids’ soccer team photos on the walls. There’s thin-crust pizza as well as Sicilian, plus subs, calzones, baked ziti, and more.

Any halfway decent restaurant would have been a good addition to this section of Charlestown, which was sorely lacking in dining options — but Brewer’s Fork took it a few giant steps further when it opened in early 2015, giving the neighborhood a truly wonderful destination for wood-fired pizza, a spectacular beer list, a great patio, and a comfortable vibe.

Further reading: The Brewer's Fork Will Feature Rustic New England Pizzas

Family-owned and operated since 1903 and serving pizza since 1933, Santarpio’s in East Boston is a no-frills landmark for New York-style pizza — and the few non-pizza items on the menu aren’t too shabby, either (lamb skewers, steak tips, and sausage made in-house, all served with hot cherry peppers and fresh bread). There’s also a newer location on Route 1 in Peabody.

Further reading: Lennie Timpone on a Lifetime at Santarpio's

“Noch’s,” Harvard Square’s famous late-night pizza haunt, has been around since 1966, serving both thin-crust and Sicilian-style pizza, along with subs, baked ziti, and more.

Further reading: A Diary of a Saturday Night at Pinocchio's

Located inside West End food hall Hub Hall, steps from TD Garden, this takeout kiosk from the Mida team serves two styles of pizza, one inspired by New Haven and one inspired by Rome. New Haven-style pizza is rarer in these parts, so go for that. Purists may quibble about the definition — this one’s not coal-fired, for one thing — but New Haven or not, it’s a really, really good pizza featuring an ultra-thin crust and a bit of char.

For a true North End experience, head to this casual Hanover Street spot, which is only open for lunch (closed Sundays, and generally closed for vacation for a substantial chunk of the summer). The lines are long but move quickly for the Sicilian slices and arancini — and that’s almost entirely the menu, plus beer and wine and a few other food items. Cash only. In 2018, the James Beard Foundation proclaimed it an “American classic.”

Further reading: Eater Scenes: The North End, Monday from 12:30 p.m. to 4 p.m.

The perfect example of Boston’s wood-fired pizza renaissance, Area Four serves up beautiful pies with a heavily blistered crust that benefits from a 30-plus-hour ferment and a sourdough starter. Try the carnivore pizza, topped with big, spicy pieces of sopressata as well as sausage and bacon.

Further reading: Area Four’s Jeff Pond on Dough and More

This Beacon Hill favorite — an essential lunch spot for the many workers in the neighborhood — serves absolutely enormous slices of thin-crust pizza. Taking a day off from pizza? Try the chicken parm sub. The small shop is primarily a takeout and delivery joint, but there’s a bit of seating, too.

Max & Leo’s coal-fired pizzas cook within minutes around 900 degrees and come out with a markedly blistered crust; those who don’t love pizza cooked well-done should go elsewhere. Nachos are also coal-fired, and there are a variety of oven-roasted wings available, plus salads, sandwiches, and more. There are a couple more locations in the area, but Newton is the original.

Babbo Pizzeria e Enoteca alum Mario LaPosta, who has developed serious pizza skills over the years, now has his own restaurant, Da LaPosta, where he focuses on wood-fired pizza but embellishes the menu with pasta and a bit more. Watch for pizza options like the bianca (fig jam, lardo, pecorino, arugula) and the bagna cauda (house-made sausage, escarole, bufala mozzarella, garlic, anchovy).

This full-service Fort Point restaurant serves a wide range of Neapolitan-style pizzas (any of which can be made gluten-free), topped with everything from fennel sausage to jalapenos. There’s plenty of pasta, too (also available gluten-free), along with wood-fired garlic knots and focaccia, sfizi and antipasti, and more.

Further reading: Chef/Owner Todd Winer Discusses the Restaurant’s First Year

Picco’s name is actually an acronym — Pizza and Ice Cream Company — and the popular South End restaurant does both things exceedingly well. The pizza is a dream come true for bread lovers thanks to its prominent, puffy crust, which gets just the right amount of char.

The popular wood-fired pizza truck expanded to a full-service restaurant in mid-2016, serving up a variety of pizzas, wings, and other snacks. Almost any pizza can be made gluten-free, and there’s a substantial vegan menu as well. Pro tip: Request the Peruvian tear drop peppers from the Stoked salad as a pizza topping. (Stoked now has a Cambridge sibling, too; the pizza at that location isn’t wood-fired, but it is also fantastic.)

Further reading: Stoked Debuts in Brookline With Wood-Fired Pizza and Pizza Pac-Man Bathrooms

A Cleveland Circle standby since 1962, Pino’s serves New York-style slices, along with Sicilian pizza, calzones, and more. While the counter-service spot is primarily geared towards takeout, there are plenty of tables inside for those who want to stay.

This Southie bar and restaurant serves up killer pizzas, and Eater Boston readers agree: Lincoln won a pizza poll a few years back. The wood-fired pizza options include a butternut squash pizza with fontina, bacon, caramelized onions, pecorino romano, and rosemary oil; Buffalo chicken pizza with caramelized onions and blue cheese sauce; and more.

Further reading: Lincoln Tavern's Nick Dixon on Pizza Gurus and More

Open since 2021, Venice Pizza is a reboot of a decades-old Savin Hill classic that closed in 2019. The new ownership team includes Todd Winer, who is also behind Fort Point wood-fired pizza gem Pastoral (see above), but the style here is something else entirely — and just as good in its own way. This is more of a thin-crust, New York-inspired pizza. The milk-based dough gets a 48-hour ferment and comes out rich, with a bubbly and lightly blistered edge.

The wood-fired, brick-oven pizza is the star at this neighborhood favorite, but the rest of the Italian comfort food menu is a hit, too. Molinari’s opened in Adams Village in 2016, and the pizzas — which feature a pleasantly charred crust — include options like the clam (olive oil, garlic, fresh Wellfleet clams, fontina, mozzarella, chile oil) and the meat lover (tomato sauce, house-made Italian sausage, pepperoni, hamburger, and caramelized onions).

The pizza at Pleasant Cafe is beloved in Roslindale and beyond. Its mushroom and onion pizza (the onions are impossibly thin, which is the best way to do onions on pizza) is the move. Pleasant Cafe also offers a full menu, which includes a killer rendition of broiled scallops.