If you’re looking for a switch-up from the standard thin-crust pizzas that are sprinkled all over Boston, Mortadella Head serves up a Roman-style, thick-crust pizza loaded with toppings. Slices are the way to go at Mortadella Head — order the chef’s special, which includes a variety of six Roman slices that serve as an excellent sampler of the menu. Try the Commendatore with porchetta, broccoli rabe, roasted peppers, and grated pecorino.

Pizzaiolo Juan G. Perez — better known by his popular Instagram handle, @juangpizza — has been honing in on his craft since he started out in the business in 2009. As the executive chef of Neopolitan-style pizzeria Posto in Davis Square, Perez oversees an acclaimed menu that balances traditional Neopolitan pizza-making with innovative twists, like the “Almondine,” topped with toasted almonds, ricotta, mozzarella, fontina, and chili-infused honey. The approach has plenty of fans: Posto and Perez were recently recognized by one of the world’s most prestigious pizza reviews, the Italian-run 50TopPizza, which praised the restaurant as “the right place to eat a classic Neapolitan pizza.”

Ciao opened in Chelsea in 2015, and like its crust, has quickly risen to the top of Boston’s pizza echelon for outstanding wood-fired, Neapolitan-style pizza. It’s a tiny storefront, but there’s a bit of counter seating inside and a few seats outdoors in warmer seasons. Try a Nutella pizza for dessert because why not?

Family-owned and operated since 1903 and serving pizza since 1933, Santarpio’s in East Boston is a time-tested landmark for pizza in Boston, and the few non-pizza items on the menu are must-tries, too. Get the lamb skewers, steak tips, and sausage made in-house, all served with hot cherry peppers and fresh bread as an unorthodox side for the main course pizza.

For better or worse, the Polcari family’s restaurant group has expanded significantly since the 1926 debut of Pizzeria Regina in the North End; these days, most locations are quick-service kiosks. But standing in line at the original full-service Thacher Street location is still an essential Boston pizza experience that has an irreplicable flavor from the hundred-year-old oven. Try the Giambotta pizza — topped with every traditional topping the restaurant offers — for a taste of Regina’s classic brick-oven pizza.

For a true North End experience, head to this casual Hanover Street spot, which is only open for lunch every day except Sunday, and closes as soon as they sell out. 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.”

Opened in 2013, this is surprisingly one of the North End’s only true Neapolitan-style pizza joints, and it has built a solid reputation for emphasizing the simplicity of ingredients that go into each of its pizzas. For instance, San Marzano tomatoes, good olive oil, mozzarella, and basil are all that go onto their fabulous margherita pie. Quattro also features a rotisserie menu that is not to be missed.

A North End staple. Ernesto’s has been around for generations and has stayed around thanks to the consistency of their pizza. Known for having the biggest slice in Boston, when a “slice” is ordered at Ernesto’s, customers are given the equivalent of two large slices — or a quarter of a whole pie. A fan-favorite is the genius pairing of ricotta with eggplant and broccoli, which contrasts nicely with the unctuous cheese.

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 roasted wings available, plus salads, sandwiches, and more. There are a couple more locations in the area, but Newton is the original.

Hot off winning the “Best Pizza of 2023” designation at the Boston Pizza Festival, Newton’s da LaPosta has meticulously crafted pizzas that all Bostonians should try. Run by internationally recognized chef and pizzaiolo Mario LaPosta, the Boston-area pizzeria could keep up with any hole-in-the-wall favorite in Naples. LaPosta uses a naturally leavened sourdough that is made from a seven-year-old starter and a proprietary flour blend from Central Milling in Utah. Once the dough is mixed and rolled, LaPosta ferments it for at least eight to 12 hours. Try it out topped with a classic spread of mozzarella, tomato sauce, and basil, or a seasonal specialty like summer corn.

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

Just down the block from the Cleveland Circle T stop, Pino’s Pizza is a hidden gem that Boston College students have frequented throughout its 61 years on Beacon Street. The sauce has a tangy bite, and the dough brings an ideal balance of chew and crunch. Pino’s has won awards, but wants none of the attention — they have the “10 commandments of Pino’s” printed on every menu emphasizing the commitment to quality over recognition and praise. Keep it simple and start with the cheese pizza for a true Pino’s experience.

This Newton newcomer — opened in 2021 — comes from a team with a deep Newton fanbase already, the same folks behind Sycamore, Buttonwood, and Little Big Diner. The love for Jinny’s wood-fired pizza is already catching up with its big siblings, thanks to a slow-fermented dough and a solid selection of both red and white pies. (Try anything topped with the incredible Ezzo pepperoni.)