Everyone has a favorite pizza place in RI. Trust us, it's time to try something new + poll

If food prices are getting you down but you aren't ready to give up dining out, there's always pizza. 

Hot, cheesy, maybe spicy, maybe sweet or savory, all are delicious and meant to be shared. Pair it with a salad and you've got dinner and if you're lucky, leftovers. 

You can get yours from a pizzeria, trattoria, pub, Italian market, food truck, ghost kitchen or fine dining restaurant. Pick from Neapolitan, Sicilian, Greek, Roman, Detroit, Chicago or New-York-style. Prefer wood-fired, grilled or baked in a sheet pan? Are you a thin-crust or deep-dish lover? 

Or do you love it all, like me?

Here are some of my favs from all over Rhode Island and maybe yours, too. 

From tacos to naan pizza,Chaska restaurant in Cranston does modern Indian fusion

I have enjoyed pizza from Twins in North Providence, Catanzaro's in Cranston and Fellini's in Providence. But I haven't been to those in a while. There are other newer spots I have not been to yet.

But let these 10 be a starting point for a lively discussion. 

Grilled and elegant at Bar 'Cino 

I know people go to Bar 'Cino in Newport for the great cocktails, fine wines and fun small plates. Maybe they go for the pasta or seafood?

Not me. I go for the outstanding grilled pizza. It's thin, crispy, has just another cheese and sauce dabbled on it and it's finished with fresh basil. That's their Margherita Pomodoro but you can enjoy so many others. Also great is the prosciutto, fig, arugula, fontina and gorgonzola one or the roasted chicken or the spicy sausage and roasted kale. 22 Washington Square, Newport, (401) 619-8201, barcino.com

Blackie's comes gluten-free, too

What a great thing for those with dietary restrictions that there is Blackie's. This large, restaurant has a dining room and an elegant pizza bar and a deck outside.

What's really remarkable is they have not one, but two Forza Forni pizza ovens from Naples. One is dedicated to cooking their scratch-made gluten free pizzas. No contamination worries here. 

Chef Angie Armenise's menu also includes dairy free and keto snacks cooked in the ovens which are 800 degrees.

The pepperoni pizza comes with beautifully charred pepperoni, oregano, Pecorino cheese and blended pizza cheeses and pizza sauce made with shaved fresh garlic. Other choices include Quattro Formaggi and Funghi plus a sausage variety.

Both gluten free and regular pizza doughs are made simply with fresh yeast, olive oil and sea salt. 

280 George Washington Highway, Smithfield, (401) 231-4777, eatatblackies.com

Deep-dish deliciousness at Sicilia's 

I'll admit to my prejudice for thin, New York style pizza most of the time.

But I'll also tell you I love Sicilia's Pizzeria's Deep Dish Stuffed Pizza which is as deep-dish as they come. 

They make these pies to order which means it takes a full 25 minutes while each one bakes fresh. That makes all the difference.

If you stand by the front counter, you can watch your pizza be made. The dough is stretched out and then put in a deep pan. The excess crust is trimmed. Next comes a layer of cheese and then the delicious San Marzano tomato sauce. Each bite is full of tender crust, cheese and sauce. 

It may look small but in our house, it feeds three easily. Of course, you can add meat or veggies to add another layer. 

Pizza poll:Pizza in Rhode Island is often topped with this favorite unpopular in the rest of the U.S.

Bonus: They have the best French fries at Sicilia's. I don't know why, but they just go with that deep-dish pizza.

Sicilia's Pizzeria, 181 Atwells Ave., (401) 273-9222, siciliasonline.com

Coal-fired oven at Francesco's

Francesco's Pizzeria's New York-style pizza won the hearts of local pizza lovers earlier this year. How did they do it?

With General Tso's Pizza with chicken. It was named "Most Delicious" by voters after 14 days of the first ever Providence Pizza Weeks.

Owner Frank Schiavone has family recipes passed down form his great-, great-, great-uncle Francesco who lived in Marzano Appio in the province of Caserta, northwest of Naples.

I do doubt his uncle ever heard of General Tso's. But that's how you update for the 21st century. You just have to keep the thin, crisp crust.

357 Hope St., Providence,  (401) 751-0355, francescospvd.com

Wood-fired at Lost Valley

High heat from a wood-fired oven contributes to the making of a wonderful pizza. But no doubt the dough is the secret at Lost Valley Pizza and Brewery. 

At Revival Brewing Co. brewmaster Sean Larkin's newest place, diners can enjoy traditional Margherita pizza and some with meat.

But vegan pies are exceptional and unexpected. Using Barrett's Garden vegan cheese and vegan pepperoni or BBQ seitan, the flavors are on point.

Never fear, there are also a few varieties of white pizza with clam and chicken alfredo. 

50 Sims Ave., Providence, (401) 214-9918, lostvalleypizza.com

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Fabulous at Figidini

It's been nine years since Figidini opened in what was then described as the Biltmore Garage stores. We, who worked nearby were thrilled to have a Neopolitan pizzeria around the corner. We didn't even have to eat there (though we did). We just loved the aroma they brought to the neighborhood with wood smoke and sauce.

We are still lucky. They have a stunning selection in the Buratta from chef Frankie Cecchinelli. A year ago, he said he feels like he hit his stride making his pizza. I'd say he did that from the beginning.  

67 Washington St., (401) 808-6886, figidini.com

Roman pizza rocks at Neapolis 

How fun is Roman pizza which you buy by the slice at Neapolis Italian Emporium in Wakefield?

What's that on the Roman pizza in the middle? Neapolitan bacon - ciccioli - and potatoes.

Expect the unexpected here and then find it all delicious. Owner/chef Pasquale Illiano has brought this street food from Rome to South County and it's a delight of flavor combinations. But the thicker, crisp crust is a star, too. 

Plus, you can shop for so much more at this market, from gelato for dessert to prepared foods for dinner. 

60 South County Commons Way, Wakefield, (401) 854-0667, neapolisri.com

In Wakefield:Neapolis Italian Emporium brings the classics from Naples to Rhode Island

Neopolitan perfection at Pasquale's  

Pasquale's Pizzeria Napoletana is hardly the only place in Rhode Island serving Neopolitan pizza. But owner/chef Pasquale Illiano is an accomplished pizzaiola. He not only has VPN certification from Associazione Vera Pizza Napoletana, but he is also on the board of the association.

He made me a pizza that cooked in minutes. But it remained in my mind and on my palate for days.

59 South County Commons Way, Wakefield, (401) 783-2900, pasqualespizzeriari.com

Taste of home at Caserta 

A good Sicilian pizza is worth its weight in gold. Pillowy dough, lots of good sauce, maybe pepperoni or sausage, or anchovies, and maybe, cheese.

At Caserta Pizzeria, cheese is a topping, not something taken for granted. But it is a taste of home for me and many others. 

I hope I'm not alone in having to put it in the trunk so I don't eat it on the ride home. 

 21 Spruce St. (401) 621-3618, casertapizzeria.com

Greek pizza at CHOPS

Not thin like New York style, nor thick as Sicilian pizza, Greek pizza is somewhere in the middle. It’s familiar, comforting and always available. You can find individual-size pies at houses of pizza across the state.

I found a lovely version at Cumberland House of Pizza, known as CHOPS to the locals. 

I didn't grow up with this kind of pizza, one that has a blend of cheeses and less tomato sauce, but there are times I crave it. And I love that it has a little bit of saltiness that is balanced by the crispy crust.

2360 Mendon Rd., Cumberland, (401) 658-2626, chopsri.com

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