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Posted on: February 8, 2024

Find Your Spot for a Slice in Spotsy

Pizza from Spotsy restaurants

Pizza lovers, rejoice: Spotsylvania County is stuffed with places to share a pie. Each of our restaurants has a point of pride that impresses out-of-towners and keeps locals coming back for more. While we couldn’t speak to all the county’s pizzeria owners, some of them recently told us what makes their eateries unique.  

Vincenzo Bua, owner of Angela’s Italian Restaurant in Thornburg, says his eatery’s specialty is consistency. 

“We use the same cheese and the same sauce for 22 years, no matter what,” Bua said. “That’s why people keep coming and love Angela’s.”

Dominic Moriello also values tradition at Scafa’s on Courthouse Road.

“My pizza is special because I haven’t changed anything in 40 years,” he said. “I’ve been at this location for 21 years and I make everything by hand. People love my pizza.”

Paul Diorio, owner of Doc Rocco's New York Style Deli on Southpoint Parkway, agrees that quality ingredients make standout slices. 

“We use San Marzano tomatoes from Italy for our pizza sauce,” Diorio said. “Every can has to be stamped and certified. That’s what makes our pizzas so great, along with the top-quality cheese and fresh dough.”

A favorite at Doc Rocco’s is the Godfather, a pie topped with pepperoni, sausage, roasted peppers and fresh garlic.

“That’s one of our best-sellers,” Diorio said. 

Over at Courthouse Café & Pizzeria, the signature pie is the Honey Moon. 

“It’s got pepperoni, Italian sausage, spicy hot honey and fresh basil on top,” said owner Bianca Mandala, who described her and husband Joe’s cafe as “a little bit of Southern comfort and a little bit of Italian. We’re a blend.”

Tina Carannante, manager of Castiglia’s on Courthouse Road, touts their fresh ingredients and hand-tossed pizzas, but added that staff members also work with customers' dietary needs.

“We have gluten-free options, but we can also change up sauces” and make other accommodations, Carannante says. “We do everything to-order.”

Staff at Basilico New York Deli on Harrison Road said, “Our pizzas are made fresh from dough, sauce and everything else you can think of. And the best part is the brick oven that gives it that authentic Italian taste.”

It’s all about the feelings at Itavie in Spotsylvania Courthouse Village. Their pizzas are special because they’re “made with love,” said owner Maria Misseri.

Now you’re primed to pick your perfect pizza place. For more information and options, click here

DIY Pies

No leftovers? Never fear! These pizza gurus were kind enough to share a couple pie-making tips to take home with you:

  • Bua says at-home pizza chefs need to remember not to pile all the good stuff in the middle. “You must make sure to get the sauce and toppings on the sides,” he said. 
  • And don’t overwork the dough, advises Carannante.
  • Diorio suggests heating up your oven up for 30 minutes before putting in your pizza. “Get that oven hot as can be,” he said.
  • Basilico staff urges home cooks to keep practicing. “It takes time to learn, so don’t give up,” they said.

They all prefer, though, that you leave the pizza magic to them.

When you make it at home, “it won’t be the same,” Moriello said.

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