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    PizzaPlace

    3.9 (144 reviews)
    ModeratePizza
    Open 11:30 am - 7:30 pm
    Updated 1 month ago

    Order PizzaPlace Takeout or Delivery

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    PIZZAPLACE ATMOSPHERE

    What's the vibe?
    Casual
    Moderate noise
    Good for groups
    Outdoor seating

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    Recommended Reviews - PizzaPlace

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    Chopped pasta
    Nani W.

    First time here. I LOVE the aesthetic of the place! Staff was very friendly. Chairs are comfy, and sturdy. The tables are also decently sized, which was nice. There is on street parking, but also a parking garage near by, plus it's close to some other businesses and things to do/ scenic walk spaces. They were out of the ravioli I wanted, but the chopped salad was good.

    Jason B.

    Great pizza. Good sauce and cheese. Maybe could've been cooked a couple minutes longer. Plenty of parking in free garage next door.

    Pepperoni pizza
    Daniella M.

    I really enjoyed this place! My husband and our friends tried this place the other day and it was really good! I know really good pizza and I'll say this pizza was pretty damn good! Reminds you of old school papa Gino's! The only thing I would say is the sauce could be a little sweeter but it was overall really good! My fried ordered the raviolis and she loved them and the garlic knots!!!! TO DIE FOR!!!

    A blend of crisp green leaf lettuce, tomatoes, red onions, mushrooms and gorgonzola cheese.
    Claudia Z.

    Hubby introduced me to PizzaPlace in Westerly. He used to go by himself "all the way from Warwick" because this shrimp and artichoke pizza is a thing of perfection. You either love it or it's totally not your thing. WE LOVE IT!!! We start with a Foster "oil can" and a small gorgonzola salad to share. The salad is perfectly chilled with a house vinaigrette that is tangy, tons of gorgonzola bits, sliced mushrooms for heft, red onion slivers give it a bite and a couple of cherry tomatoes for color. The photo is of a small but it could easily be enough salad for a family of four! When we order the pizza, we ask for them to rinse the artichokes and add more fresh garlic. We have added cheese in the past and it distorts the proportions of the ingredients. I don't know how they do it but the pizza crust holds up to the heavy toppings! The shrimp are perfectly cooked so that they pop in your mouth when you bite into them. And they do not skimp on the shrimp! No joke about the half pound of shrimp that they put on the pizza. There are so many different pizza options but we only ever get this one (unless we have a guest who isn't into a "weird" shrimp pizza). Sometimes we stop on the way to the casino and the leftover pizza, just out of the fridge, is still delicious! One last comment: the staff is lovely. They go out of their way to make you feel at home. The cooks are in the open so you can talk to them. We have asked questions about techniques and ingredients, they patiently shared their knowledge with us. Highly recommend.

    Ric T.

    I am told that The Pizza Place has long been a staple in Westerly, with its brick walls and possibly brick ovens. We went here to get pizza and tossed salad. The plain pizza was excellent tasting. $11.50 for a 14" pie= expensive. The 3 topping pizza was $18.50. It was also 14 inches. The green peppers were not cooked enough, the eggplant tasted fine and the carmelized onions were also fine= expensive. The tossed salad was very large, filled mostly with romaine lettuce. $3.95. Expensive. Though the meal was good, I felt it was way overpriced and with the sales tax at 7% and the local sales tax at 1%, topped off a slightly bitter taste in my mouth. Sarah , our server though, was a sweety.

    Delicious thin crust pizza, highly recommend this place

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    9 years ago

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    16 years ago

    Tasty pizza in Ri. Crust is crisp and chewy. Weird that it costs xtra for mozzarella cheese...shouldn't that be complimentary?

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    7 years ago

    Do not order drinks and you'll avoid sticker shock. Pizza is good for RI, would be meh in New Haven.

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    10 years ago

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    18 years ago

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    11 years ago

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    9 years ago

    My favorite pizza place. Great salad, pizza, and don't forget the daves garlic bread. Always had a great meal here.

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    16 years ago

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    13 years ago

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    10 years ago

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    16 years ago

    Probably the best pizza in town. Great atmosphere. Prices seem a little steep though.

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    15 years ago

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    11 years ago

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    10 years ago

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    13 years ago

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    12 years ago

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    10 years ago

    The gorg salad is the way to go. Absolutely delicious!!! And the pizza is out of this world- Rosie's pizza is my absolute favorite!

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    8 years ago

    Very good pizza. Their BBQ chicken pizza and their potato pizzas are the best things on the menu!!!

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    Page 3 of 4

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    Vittoria's NY Pizza

    Vittoria's NY Pizza

    4.1(101 reviews)
    3.5 mi
    $$

    Third stop of the day today. We'll be doing six today on the fourth leg of the RI FOOD FIGHTS…read more Lord of the Pies event. Three more coming tonight, but Vittorias N Y Pizza ended the afternoon portion of our tour. Last year this place broke something in me. I thought I understood pizza. Thought I'd eaten everything that mattered, knew all the styles, had the hierarchy figured out. Then I had their grandma slice at the end of a long night after three other stops, and it demolished everything I thought I knew. I've been back multiple times since. Today just confirmed what I already know. That grandma slice is perfect. Not hyperbole. Actually perfect. The crust alone would be enough. Firm, airy, crunchy. Delicious. They could serve me nothing but that crust and it would beat 95% of the pizza in Rhode Island. That's not an exaggeration either. The texture hits every note. Structure without being heavy. Crispness without brittleness. Flavor that doesn't need anything on top to justify itself. Then the sauce. Fresh in a way that hits immediately. You can taste each component. Normally I'm not a fan of sauce with visible chunks of tomato. Usually means someone got lazy with a can opener. This works differently. The chunks add texture, brightness, proof that someone crushed these by hand and knew exactly what they were making. It's a symphony. Every element pulling its weight, nothing competing for attention. Music in your mouth. The fresh mozzarella underneath brings everything together and protects the crust from becoming soggy. That creamy base against the bright sauce against that transcendent crust. Each component is superior to almost anywhere. Together they become something that makes you question why anyone bothers making pizza any other way. This is THE hidden gem in Rhode Island. Not on Federal Hill getting all the tourist traffic. Not in Providence with the food media buzz. Just Westerly, quietly making the best individual slice I've had anywhere. Third stop of the afternoon. Stomach already working. Brain cataloging differences between places. And this slice cuts through all of that noise like a knife. Still perfect. Still the slice that everything else gets measured against a d never loses. Last year I said it was the best pizza I'd had in Rhode Island outside the prime years of Twins and Caserta. I said it was top five anywhere. I'm not walking any of that back. If anything, the consistency of perfection makes it more impressive. The place itself is unassuming. Brick oven visible behind the counter. Slices in the case. Real plates and silverware when you eat in. That's cool. No pretense. No marketing. Just people who know how to make pizza doing it as well as anyone. They have other styles. Lots of different flavor combinations to suit your desires. They had a twice baked potato pizza on a New York crust. A chicken fajita pizza. Some great looking Sicilian pies. There's even a Gorgonzola version off the grandma pie. The standard cheeses and pepperonis, etc. So there's something for everyone. But for me, it's that Grandma slice. There's nothing else like it. Worth the drive to Westerly. Worth whatever wait there might be. Worth coming back to again and again just to make sure your memory wasn't playing tricks on you. It wasn't. This is still the one. Three more stops tonight. Good luck to them.

    RI Food Fight- Lord of the Pies 2024 Review…read more We had tickets to a show at The Ocean Mist. When in the area, why not trade in our coupon for a free slice at Vittoria's. We wanted to keep the baseline so we cashed in on a free cheese slice. We purchased a Grandma's gorgonzola slice and a cannoli. 3. The Cheese slice ( maybe a little too ehavy ahnded with the cheese but could have used a little flavoring- I am just so accustomed to garlic) 2. Grandma's Gorganzola! DELICIOUS! As I kept taking bites it got better and better. I am going to think about this pizza for awhile 1. THE CANNOLI!!! SO GOOD! The winner here. Ample parking, clean restaurant with a few booths and the staff were very friendly.

    Photos
    Vittoria's NY Pizza
    Vittoria's NY Pizza - Grandma girganzola

    Grandma girganzola

    Vittoria's NY Pizza

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    The Back Door Kitchen & Pizzeria - Sausage & basil pizza

    The Back Door Kitchen & Pizzeria

    4.5(19 reviews)
    4.5 mi

    Once you try pizza from The Back Door, you won't get it anywhere else. It's also a unique…read moreexperience. You literally go to one of the back doors of the Velvet Mill in Stonington and order at the counter (you can order online too). Take it home or bring it into the area inside the mill where there are numerous tables and a water supply. After you eat you can stroll around the mill and check out the stores. Overall great way to eat and fill some time.

    The Back Door Kitchen & Pizzeria is a wood-fired pizzeria and restaurant that opened in Stonington,…read moreConnecticut in March 2024. It was founded by culinary couple Johan Jensen and Abbey Hemmann. Johan is a native of Denmark while Abbey is a Connecticut native. The two met in Cape Cod and eventually got married on White Crest Beach in Wellfleet. In July 2019, the couple opened their first restaurant, Whitecrest Eatery, at the Velvet Mill in Stonington. The historic building was originally home to the American Velvet Company, which operated from 1892 to 1996. Today it is a multipurpose building that is home to a thriving community of small businesses and artist studios. The American bistro with a weekly-changing menu soon won numerous awards and accolades. By 2024, the couple opened a new restaurant in the Velvet Mill. This time they would focus on artisanal wood-fired sourdough pizza as well as sandwiches, salads, and other delicious treats. Named for the "back door" of the Velvet Mill, the pizzeria soon won its own accolades. My sons and I recently had lunch at Back Door. I've visited the Velvet Mill numerous times, but this was my first visit since Back Door opened. After looking of the menu, we all decided to order and share the "Margherita" (fresh mozzarella, basil, tomato sauce, EVOO) and the "CBR" (house ranch, bacon, chicken, mozzarella, cherry tomatoes, everything spice, lemon, dill). After ordering, we picked a table right by the pick-up window so we could watch the kitchen crew at work. Both pizzas had great crust that was crispy on the outside and yet chewy on the inside. The fresh ingredients gave the pies some rich flavors with a nice smoky finish. I really liked the "Margherita", but it was the topping combo on the "CBR" that left me really impressed. I washed everything down with a bottle of locally-produced Hosmer Mountain Birch Beer. We were all very happy with our lunch. Before leaving, my younger son had a delicious "Sea Salt Chocolate Chip Cookie". He was nice enough to offer me and my older son a bite. We were impressed with Back Door and hope to return in the future!

    Photos
    The Back Door Kitchen & Pizzeria - A look inside the kitchen

    A look inside the kitchen

    The Back Door Kitchen & Pizzeria - This was a cheeseburger pizza ... it was so good.  I forgot I was eating a pizza.  10 stars on this one.

    This was a cheeseburger pizza ... it was so good. I forgot I was eating a pizza. 10 stars on this one.

    The Back Door Kitchen & Pizzeria - Cool sticker they gave me of the pizza oven.

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    Cool sticker they gave me of the pizza oven.

    PizzaPlace - pizza - Updated May 2026

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