From Neapolitan to New York-style, local pizza shops know how to toss the dough.
Touting an oven built by a third-generation Neapolitan brick oven-maker, Woodstock Pizza Theater builds its reputation on authenticity with imported “00” flour, fresh Fior di Latte mozzarella, and certified DOP San Marzano tomatoes and Parmigiano Reggiano. In addition to Italophiles, this restaurant has a dedicated following of vegans and vegetarians thanks to its philosophy that all pizzas begin vegan and become non-vegan if so desired. Vegan mozzarella, Italian sausage from The Green Palate, and gluten-free pizza crusts make this pizza enjoyable for all.
Woodstock — 138 Tinker St, 845.679.2700
At this favorite Cornwall spot (with additional locations in Newburgh and Wappingers Falls), you could easily mistake the list of specialty pizzas for full-blown meals: baked ziti, chicken francese, chicken marsala, eggplant rollatini, and shrimp marinara, to name a few. The Leo’s Special keeps it old school with a combination of pepperoni, sausage, meatballs, mushrooms, green peppers, and onions. And if you did read the menu wrong, just head into the dining room, where you can order entrée versions of the aforementioned toppings.
Cornwall — 23 Quaker Ave, 845.534.3446
Admittedly, Paisan Wheels is a food truck, not a restaurant, but if you catch owner Tony Guido at a local winery or a catered event, you’re in luck. This former pizzeria owner now roves the Valley with his wood-burning ovens trailing behind his car. Once the ovens are toasty, it’s all business. The Calabrese pie with salami and honey is an irresistible sweet-savory hybrid, but the Grape Harvest with grapes, honey, goat cheese, bacon, mozzarella, and rosemary is on a whole different level.
Sister to the popular restaurant in Great Barrington, MA, Baba Louie’s pushes pizza well beyond any traditional definition. Aside from offering classic and gluten-free doughs, this restaurant plays around with ancient grains, offering a crust made with ground spelt berries. Pizzas are available in 10- or 14-inch sizes, and there are plenty of tasty choices, like Puttanesca Pizza or the more eccentric Hannah Jo, featuring fresh mozzarella, ricotta, red onions, shrimp, pineapple, Canadian bacon, green chili sauce, and dried coconut.
Hudson — 517 Warren St, 518.751.2155
This casual Poughkeepsie spot serves Neapolitan-style pizza in a bistro atmosphere. Their sourdough crust ferments for three days before making its way to a piping-hot Fiero oven. The end result is a soft, chewy, lightly charred pie that’ll have your taste buds singing. Order a few different pies so that everyone can share. Margherita, soppressata, and white pizza are standouts, not to mention the occasional specials like spinach artichoke or kale pie.
Poughkeepsie — 129 Washington St, 845.452.8100
Quite literally a landmark, Tony’s Pizzeria has been open since 1937, and Kingston residents are nowhere near tired of it. After all this time, the restaurant is still devoted to a fairly small selection of pizzas with the usual toppings. Eric’s Everything Pizza Pie brings all of them together (except for anchovies) in one order: sausage, pepperoni, meatballs, onions, green peppers, mushrooms, tomatoes, and olives. For your own flair, go all in and add anchovies.
Kingston — 582 Broadway, 845.338.3978
A recent addition to the Newburgh dining scene, Pizza Union serves rustic pies in a homey setting. Sure, you can get your standard round pizzas here, but we highly recommend trying the Pizza Romana, a square pie with a 72-hour-fermented sourdough crust that emerges from the pan light on the inside and ultra-crisp on the bottom. Try the Nuts & Bolts, a busy pizza with asiago, mozzarella, olives, caramelized onions, roasted peppers, pepperoni, hot salami, sausage, garlic, and marinara — whew! But if that’s too many (or too few) toppings for you, Pizza Union also offers a build-your-own pie option, with three cheeses and 26 toppings from which to choose.
Newburgh — 1400 Route 300, 845.522.8248