Piping-hot cheese pulls, crispy corners, and neighborhood spots with secret recipes—Des Moines is serious about its pizza scene. Whether you crave ultra-thin slices or crave-worthy deep-dish, the city serves up classics and creative pies for every taste and occasion.
Let’s get to it.
Sonny’s Pizza Bistro
This neighborhood pizzeria has been family-owned since 2006 by John and Quinby Vacco. The compact dining room seats about fifty guests, so service feels personal and you’ll likely hear the nightly special without hunting for a chalkboard. A small patio hosts live music on Saturday nights, where guests often enjoy a glass of wine or a classic martini.
The menu centers on Italian-American thin-crust pizza, with an optional cauliflower base for those seeking a vegetable twist. Popular toppings include sausage, pepperoni, and a hearty meat combo of sausage, capicola, pepperoni, and meatball. Vegetarians can choose mushrooms, olives, peppers, or the pesto-chicken pie. Everything is made from scratch—dough, sauce, and meatballs. While there’s no delivery service, carry-out orders and pasta by the pan are available for larger gatherings. Prices remain moderate, reflecting the handcrafted nature of each dish. Whether you’re out with family, on a date, or simply craving carbs after a long week, Sonny’s offers a warm, no-frills dining experience.
Centro
Downtown, Centro occupies a corner of the historic Temple for Performing Arts, blending high-ceilinged charm with a laid-back feel. The spacious main dining room connects to an outdoor patio where diners challenge each other to finish garlic pizza before catching a show. Since opening in 2002, Centro introduced Des Moines to its coal-fired ovens, producing slightly blistered, ultra-thin crust pies reminiscent of New York and Naples.
The menu highlights classics such as margherita, cheese, and roasted-garlic white pizza. Gluten-free crusts and generously filled calzones satisfy varied appetites. Beyond pizza, options include house-cured prosciutto, pasta dishes, steaks, lamb chops and craft cocktails. Mondays feature counter-service pizza-and-pint nights, and during caucus season the restaurant buzzes with supporters balancing breadsticks and politics. With consistent quality and a friendly atmosphere, Centro remains a downtown staple for Italian-style dining.
Parlor
Parlor brings Detroit-style deep-dish pizza to Beaverdale with a relaxed, game-friendly vibe. The space features a full bar, shuffleboard tables, and a sunny patio. Each square pie boasts a focaccia-like crust topped with caramelized cheese edges.
Creative pie names hint at their ingredients. Here You Come Again stacks pepperoni, capicola, and merguez sausage. California Dreamin’ combines chorizo, feta, and pickled vegetables for a vegan-friendly option. Gluten-free and vegan crusts ensure everyone can join in.
Small plates round out the menu: pepperoni fries, chickpea fritters, and hearty salads. The drink list includes twenty craft beers on tap and a variety of cocktails. Happy hour slices are easy on the wallet. Opened in 2021 by local restaurateur Jason Simon, Parlor handles both brunch and late-night crowds with equal ease. It’s a neighborhood spot where pizza and play come together.
Dough Co. Pizza | Drake
Just steps from Drake University, Dough Co. Pizza | Drake has been serving fast-casual pies since 2020. Guests order at the counter and choose from New York-style slices—wide, thin, and delightfully floppy—or thick Sicilian squares for crust enthusiasts.
The menu offers familiar favorites and inventive twists, from Chicken Bacon Ranch and Buffalo Chicken to the Vegilante with extra vegetables. The Margherita pie highlights basil and Roma tomato. A Pepperoni Popper version adds jalapeño and cream cheese, while the Hawaiiowan pairs pineapple and ham. Whole pies reach 26 inches, making them group-ready.
Families, students, and dog owners gather on the pet-friendly patio, enjoying local beers on tap. Individual slices start around five dollars, and a lunch special keeps most meals under ten. Dough is scratch-made and ferments for two days, lending a fresh, yeasty aroma. Gluten-free and vegan crusts round out the menu. No fancy service—just solid pizza in a laid-back setting.
Bordenaro’s Pizza & Pasta
Since 1977, Bordenaro’s Pizza & Pasta has been firing stone-oven pies that stay true to a hand-tossed tradition. A cozy dining room and a quiet bar welcome solo diners and families alike. The menu spans four crust sizes, from snack-sized pies to family-style feasts, and gluten-free options are always available.
Specialty pizzas push boundaries. The Taco pizza layers seasoned beef, lettuce, tomato, and cheese on a crispy crust. The Mac N Cheese pizza covers a saucy pasta with cheddar, while Bordy’s Special blends the best of the house toppings in one pie. Homemade Italian sausage and meatballs star alongside fresh basil and oregano. Prices remain in the mid-range so you can add extra cheese without hesitation.
Patrons also enjoy grinders, crisp salads, wings, and garlic bread. Don’t skip the Philly cheesesteak pizza or a classic cannoli for dessert. Bordenaro’s maintains its neighborhood-staple status by serving dependable comfort food at every visit.
Christopher’s
Christopher’s in Beaverdale has preserved its 1960s charm under three generations of the Giudicessi family. From the moment you walk in, the aroma of scratch-made marinara fills the air. Dough is rolled on site each day, and comfort is woven into every recipe.
Pizza remains the highlight, with options ranging from a thin hand-tossed Alice crust to hearty Sicilian pies and even focaccia. Signature combinations include the Foxy topped with ground beef, black olives, onions, and mushrooms, and The Jazz featuring grilled chicken, basil, and a subtle white sauce. The Meat ’Za caters to carnivores, while the stuffed pizzas deliver serious flavor in every slice.
Dinner service includes full table seating, but you’ll spot a steady line for take-and-bake orders on weekends. Beyond pizza, popular dishes like Steak De Burgo, oversized lasagna, and classic chicken Parmesan draw crowds. A banquet room fits up to 100 guests, perfect for boisterous family gatherings. No frills here—just family recipes, red sauce, and plenty of leftovers.
Truman’s KC Pizza Tavern
Truman’s KC Pizza Tavern delivers a lively sports bar atmosphere in Des Moines. This locally owned spot is decorated with Chiefs and Royals merchandise, TVs tuned to every game, and a menu built around hand-tossed pies with clever names. The front deck and back patio flow into a tented Tailgating Village featuring cornhole and giant Jenga, so you can pair pizza with friendly competition.
Every pizza starts with scratch-made dough. You’ll find a French Dip pie topped with au jus and cream cheese sauce, the Mahomes pizza loaded with assorted meats and cheeses, and rotating seasonal creations such as apple butter with Brie. Gluten-friendly cauliflower crust options, including vegan versions, ensure no one is left out. The Pickle Roll-Up Pizza and the Philly Cheesesteak Pie both make bold statements. Breakfast runs all day, from Eggs Benedict pizza to biscuits & gravy burritos that arrive before noon and sometimes after midnight. A lengthy craft beer list and moderate prices keep the place packed, especially at brunch and on game days.
Baratta’s Restaurant and Catering
Established over five decades ago, Baratta’s Restaurant and Catering continues a family tradition under Joe, Curt and Lisa. Housed in a converted brick residence on South Union, the restaurant provides a cozy main dining room plus a banquet space for larger events.
Baratta’s scratch-made pizzas feature hand-tossed dough and generous toppings. The Baratta’s Combo layers pepperoni, mushrooms and more, while Dan’s Special adds capicola, sausage, sweet peppers and onions. Pies range from $14 to $25, and the menu even ventures into seafood with crab and shrimp pizzas. Guests can also choose from classic pastas, steaks and familiar appetizers before heading downtown. Takeout and delivery options mean you can enjoy Baratta’s recipes in comfort at home, complete with the ease of ordering from your phone.
Eatery A
Combining a rustic interior of reclaimed wood with a central wood-fired oven, Eatery A has served Ingersoll Avenue since 2014. The pizza menu features sixteen signature pies plus a rotating daily special. Standouts include lamb gyro with feta and tzatziki, Moroccan beef kofta, and a fig-and-prosciutto option. A mushroom-egg-truffle-oil pie rounds out the selection. Customizations like gluten-free crust, vegan cheese or split-toppings ensure flexibility.
Small plates accompany the pizzas, with choices such as bacon-wrapped dates, charcuterie boards and octopus with kale pesto. The cocktail list highlights basil-infused, ginger-spiced and pomegranate drinks. Happy hour offers half-off pizzas, draft beers and select wines. The space includes a casual bar, spacious patio, weekend brunch service and private dining for larger gatherings. With street and lot parking nearby, takeout and late-night dinner options keep guests coming back without stretching the budget.
Fong’s Pizza
Bold flavors define Fong’s Pizza, where culinary boundaries blur on a hand-stretched crust. Fusion creations—like the Crab Rangoon pizza—blend Asian, Italian and Polynesian elements. Monthly specials might include a California Roll pizza topped with avocado, nori, cucumber and cream-cheese sauce. Gluten-free crusts are available on request.
The menu extends beyond pizza to feature Chinese Cheesesticks, cauliflower wings and bowls of rice or noodles with sesame chicken or beef and broccoli. For dessert, Raspberry Cheesecake Egg Rolls offer another inventive twist. Bar service includes tiki-style cocktails, kamikaze shots and nonalcoholic daiquiris. Under a 70-foot dragon, lounge and patio seating accommodate groups of all sizes. Located in East Village near the Market District, Fong’s serves late-night $4 slices and embraces a playful atmosphere since opening in 2009.
Bianchi’s Hilltop Restaurant
For over half a century, Bianchi’s Hilltop Restaurant has offered homemade Italian-American favorites in Des Moines. This family-owned spot takes pride in scratch-made dough and sauce for its thin-crust, hand-tossed pizzas. You can load up on toppings like sausage and pepperoni, banana peppers, or pineapple without judgment. The crust can arrive extra crispy, or gluten-free for an extra dollar. If you prefer more sauce, just ask and they will pile it on.
The menu reads like a collection of comfort classics. Calzones are filled with up to three ingredients and fried ravioli comes with a golden crunch. Homemade onion rings share the table with a selection of pastas and sandwiches that feel like home cooking. Pizza prices start at around $12 and top out near $24, while salads, burgers, and appetizers complete the range.
Ample parking and a relaxed, family-friendly atmosphere make this a go-to for dine-in and takeout. Catering options are available for large gatherings. Hilltop keeps things simple and reliable, earning its spot as a Des Moines tradition.
Noah’s Ark Ristorante
Established in 1946, Noah’s Ark Ristorante has become a staple in Des Moines. Yet what really draws crowds is the pizza. Self-styled as “The Pizza King” of Des Moines, they bake Neapolitan thin-crust pies with scratch-made dough, house tomato sauce, and authentic buffalo-milk mozzarella. They also offer gluten-free crusts for diners sensitive to wheat.
The menu goes far beyond pizza. Guests can enjoy Italian bakery bread made from a secret family recipe, imported semolina pastas, prime steaks, and a range of seafood and chicken dishes. Family-style banquets are available, and appetizers like toasted ravioli share the spotlight with signature pies. You might see a Margherita topped with San Marzano tomatoes or the East Bay White with mushrooms, olives, and a generous garlic oil drizzle.
The atmosphere is casually welcoming, suitable for grandparents or post-soccer meals. Attentive table service and easy parking add to the convenience. For larger gatherings, two banquet rooms host up to 75 people. Regulars often skip the menu, returning for familiar favorites time after time.
