Best of Pizza

As easy as it is to find boudin on the roads and byways of Acadiana, a food lover can also seek out pizza. The ancient art of making a pizza is practiced in convenience stores, fast food restaurants, casual restaurants and pizzerias. Old standards like pepperoni and cheese or all-meat pizzas are prepared every day. Adventurous pizza makers create pizzas with Thai peanut sauce, Philly cheese, corn maque choux, barbeque chicken, shrimp, blue crabs and pineapple à la Hawaiian style pizza. All this means is that the region’s pizza fans can have a slice any way they want. What follows are a few of Acadiana’s pizza establishments that are worth a slice or a whole pie.

ALL MEAT PIZZA: Ground meat, Italian Sausage, Canadian Bacon, Pepperoni and Bacon

Alesi Pizza House

Lafayette The history of pizza in Lafayette starts with Alesi on Johnston Street.

Founder Mariano Alesi opened the restaurant with a sign advertising “pizza pies” in 1957. In 1962, he built a new restaurant at its current location.

Mariano’s family still owns and operates the restaurant, and the recipes created years ago are still satisfying customers. The neon sign in front of the restaurant is bright and stands as a beacon for lovers of traditional Italian food in the Hub City.

Those recipes originated from Sicily and belonged to owner Mike Alesi’s mother Mariana.

The restaurant’s calling cards are the pizza sauce and dough. Each is prepared in-house

Mike finds pleasure in traditionally preparing pizzas … that is, he likes to get his hands into the action.

“It is the whole idea of getting into it. Rolling the dough. Stretching the dough. We even throw it in the air sometimes,” he said.

Toppings featured for individual pizza creations are cheese, pepperoni, Italian sausage, Canadian bacon, ground meat, chicken, shrimp, tomato, meatball, onion, broccoli, bell peppers, mushrooms, black olives, green olives, jalapeño, pineapple and anchovies.

The specialty pizzas on the menu include the Pizza Alesi; Pizza La Mike; which is the Alesi with two half antipasto salads; vegetarian pizza with onion, bell peppers, mushrooms, black and green olives and the All Meat and Everything pizzas (check below for more about the Pizza Alesi, All Meat and Everything pizzas).

“The crust and the sauce are what make a pizza,” said Alesi.

Keeping the original Italian foodways — in Lafayette’s first Italian eatery — alive with Mike are Charles, Mariano and Josh.

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Pizza Alesi The family namesake. It is regarded as “The Works” and has cheese, onions, bell peppers, mushrooms, pepperoni and bacon. Several generations of Lafayette-area pizza lovers have dined on this.

Everything The name says it. When you visit the restaurant, look at the toppings and remember the dough and pizza sauce are homemade, using special family Sicilian secrets.

All Meat That hankering for protein will be met with this one. Ground beef, Italian sausage, Canadian bacon, pepperoni and bacon top the crust. If you end up taking some home, do not feel bad. It is filling.

4110 Johnston St., Lafayette | 337-984-182 | alesipizzahouse.com

Joe’s Pizza and Pasta Italian Restaurant

Sulphur Ask Joe’s Pizza and Pasta Italian Restaurant owner Jack Salaliagu what is his purpose in life.

With a serious face, the 49-year-old will reply, “Pizza.”

Many people open restaurants touting their main dish or cultural theme. Then you meet a person like Salaliagu, who thinks, eats and breathes the object of his culinary obsession.

“Pizza is an art. I do love it. It is my passion,” he said.

Joe’s menu features Italian standards like linguini and shrimp, mussels and clams marinara, lasagna, baked ziti, spaghetti carbonara and spaghetti.

All the dishes are prepared with a lot of Sicilian know-how. Yep, Salaliagu is from Palermo, Sicily. Now you get it.

Custom pizza white sauce, sausage, pepperoni, black olives and tomatoes

“Our pizza at Joe’s is the best. We make our dough fresh every day. We make our pizza sauce fresh every day. And we use the best mozzarella cheese — whole milk,” Salaliagu said.

Customers can order basic pizzas like cheese only, supreme, all meat or chicken alfredo.

The fun starts with the toppings, which can be added to any of the latter pizzas or to build your own.

Pepperoni, sausage, Canadian bacon, black olives, bell peppers, onion, fresh tomato, hamburger and mushroom are just a few of the items you can choose from.

Salaliagu and his kitchen crew will take care of the rest … oh and a little olive oil is thrown in the mix too.

“I feel good when I have people who have been to Italy or Sicily, and they eat here and tell me the pizza is better out of my kitchen. We use the best products, which makes a difference,” he said.

The pizza sauce is zesty, full-bodied and rich.

“We use olive oil in it. That is special,” Salalilagu said. As for the pizza artist and his choice of pizza to eat, he says, “I like a cheese pizza. I love it. I will eat it for breakfast.”

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Pepperoni and Cheese Nothing is better than a slice of pepperoni and cheese pizza. From children to the elderly, this is the go-to for many Joe’s patrons wanting to indulge their hunger for meat, cheese and sauce.

Chicken Alfredo Jack says many customers order this because they love the flavor of the meat and Alfredo sauce. The staff makes it from scratch every day. Sulphur’s lunch crowd keeps the pizza oven busy ordering this pizza.

White Sauce Base This pizza is unpretentious. It is flavorful. Those who eat it feel refreshed afterward. Olive oil, cheese and maybe some spinach will most likely help a pizza itch get scratched.

1601 Ruth St., Sulphur | 337-528-2560 | joessulphurla.com

Pizza Margherita: Roma tomatoes, fresh basil and fresh mozzarella

Rochetto’s

Crowley and Scott Brady Benton could not shake the desire to return to the pizza business.

Benton, 56, is the chief operating officer of Rochetto’s Pizzeria with locations in Crowley and Scott.

Both locations feature a combination of Italian and Cajun culinary influences.

Before the restaurant’s opening in 2009, Benton served in the Louisiana National Guard for over 28 years. He worked as a business development manager for Coca-Cola Bottling Company United for 15 years in Lafayette.

“Well, I grew up in the pizza business. My dad Sidney Benton opened his first pizza restaurant when I was 11. I started working there at 13 through high school. I always wanted to get back into the business,” he said.

For those who remember, Pizza Palace is the eatery where Benton learned the science of pizza making.

Every day, Benton and his crew prepare the pizza sauce and cracker crust.

“Tomato pureé and diced tomatoes are just a few of the ingredients that go into our sauce,” he said. “We also make our dough fresh every day. I use bottled spring water to make sure the crust has the same consistency.”

The Tiger Pride pizza is ordered frequently. Here are the toppings: pepperoni, beef, shrimp, purple onions, gold bell peppers, jalapeños and mozzarella cheese.

Cajun Rage is another specialty pizza that is worthy of sampling. This pizza is made with blackened chicken, spicy Cajun tasso, onions, red bell peppers and mozzarella cheese and topped with fresh-cut green onions.

“We are a full-scale Italian restaurant. We pride ourselves on making quality products at a reasonable price,” Benton said. “The Lafayette area has a strong history of independent pizza restaurants. We hold our own.”

By the way, what pizza does Benton like? “A traditional pepperoni and cheese pizza. On our thin crust, it is hard to beat,” he said.

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Meat Lovers Folks in Crowley and Scott are known to enjoy well-prepared meat. This pizza excites their tastebuds with pepperoni, beef, Italian sausage and Canadian bacon with mozzarella cheese and tomato sauce.

Cajun Pepperoni Italian with a Cajun flare is featured with this pizza. Double pepperoni, jalapeños, cane syrup and mozzarella cheese over tomato sauce is how this piece of culinary art is built.

Pizza Margherita For some, the essence of an exquisite pizza is found in a simple preparation with quality products. Roma tomatoes, fresh basil and fresh mozzarella oregano over house tomato sauce is how this pizza is prepared. Pizza bliss.

2445 Rice Capital Parkway, Crowley | 337-250-4481
806 S. I-10 Frontage Road, Scott | 337-456-8026 | rochettos.com

Italiana pizza san marzano sauce, mozzarella, prosciutto di parma DOP, burrata, cherry tomatoes, pesto, balsamic glaze, oregano.

Sarrica’s Little Italy

Lafayette At Sarrica’s Little Italy in downtown Lafayette, a foodie will find a Sicilian man, a Colombian woman and their adorable daughter.

What is the bond that makes their family vibrant and strong?

Love, work and pizza.

The result of their formula for success? Lots and lots of Acadiana pizza lovers who flock to their outdoor restaurant.

“They love the love we put in it. We use great quality ingredients imported from Italy. We are real. We pull love and sacrifice into the food we prepare,” Santi Sarrica explains.

Food observers in the Hub City realize that Sarrica’s has been an overnight sensation. The Sarrica family left New York for Lafayette a year and a half ago.

With help from Santi’s father-in-law, the family eked out an existence and started making pizzas in their home.

Eventually, their customer base grew, and operations were moved to a food truck before moving to the downtown location.

The pizza that customers love the most is the Italiana, which is made with San Marzano sauce, mozzarella and Burrata cheese, prosciutto di parma, cherry tomatoes, homemade pesto, balsamic glaze and oregano.

The Carnivora made with San Marzano sauce, Mozzarella, pepperoni, ham, bacon, spicy chorizo, oregano and olive oil is prepared regularly by the Sarricas.

Yet, the Esmeralda is a pizza that excites the family every time it is ordered. Mozzarella, apple, strawberries, feta cheese, honey and a balsamic glaze prepared together on the in-house pizza dough is delicious. The pizza is even more special because it is named after Sarrica’s baby girl.

“Pizza is not just good food. It is more than that. It means everything to us. We love it,” Sarrica says. “And without my wife, who does so much behind the scenes, if not for this woman, we would not be able to do what we do.”

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Vulcano Pizza A bit of heat induced by jalapeños will make a pizza lover sweat but the pain is worth it. Sarrica’s pizza sauce — made with the best tomatoes from Sicily — is the secret to this masterpiece.

Caprese Special Pizza A salad on top of dough is the best way to describe this pizza. It is delicious. The freshness of the ingredients is tasted with each bite.

Campagnola Those souls who have not experienced the pleasure of eating artichokes combined with bacon should question their life priorities. Two different cheeses and fresh oregano take this pizza to another mind-altering level.

537 B. Jefferson St., Lafayette | 337-614-6875 | sarricasitalianpizzala.com

Veggie Pizza broccoli, sun-dried tomatoes, artichoke hearts, onions, bell pepper, mushrooms, green and black olives.

Tony’s Pizza

Lake Charles Any serious conversation with pizza as a centerpiece in Lake Charles starts with Tony’s Pizza.

When Charles Dickson — of Turkish and Greek heritage — opened the pizzeria, he wanted to provide quality pizza and a family atmosphere.

The clan has owned Tony’s Pizza since 1968. In August, the restaurant staff celebrated the business’ 57th year in existence.

Today, Tony’s Pizza is operated by Charles’ sons Adonis, Sterling, Dimitrios and Chris (Sterling’s son). The Dickson family will tell anyone that without their longtime and newer staff members, the restaurant would not be as successful or have such longevity.

“It is rewarding to be able to keep it going for the family and our team,” Chris said. “Tony’s is one of the oldest restaurants in the community. My grandfather started it, and my dad and uncles worked with him to build it. All of them established wonderful relationships with our customers.”

Tony’s Special is the pizza that gets the attention of most people who visit the restaurant. The pizza toppings are pepperoni, Italian sausage, Canadian bacon, ground beef, onions, bell peppers and mushrooms. Those interested in a little heat should order jalapeño peppers on the pizza.

Tony’s is also known for spaghetti and meatballs. The Dicksons decided to place the combination on a crust.

Chris said, “That started for birthday parties. As I grew up and started playing sports, Dad would make and bring that pizza to the parties. It was something wild and crazy. Then all the other players’ dads and coaches started ordering the pizza.”

Tony’s pizzas start with a rich and zesty sauce.

“The sauce — it is unique. A lot of people like it. There are different spices and seasonings not traditional to Italian fare. A few Greek seasonings go in to add uniqueness,” Chris said.

Another customer favorite is the shrimp Alfredo pizza. It is made with Alfredo sauce, grilled shrimp and mozzarella cheese.

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Greek Pizza It is a Greek thing. This pizza has beef gyro meat, feta cheese, black olives, fresh tomatoes, spinach, onions and mushrooms. A pesto sauce is the base.

Tony’s Super Deluxe A Tony’s special on its own is as filling as it is a staple for pizza eaters. The super deluxe edition has additional flavor compliments of beef gyro meat and black olives.

Veggie Pizza: Tony’s homemade pizza sauce is complemented by a wonderful mix of broccoli, sun-dried tomatoes, artichoke hearts, onions, bell peppers, mushrooms, green and black olives.

335 E. Prien Lake Rd, Lake Charles | 337-477-1611 | tonyspizzainc.com