These local pizzerias serve up craveable slices, from classic Margheritas to pies with bold toppings you won’t find anywhere else. We asked each spot what makes their pizza special – and which slice you absolutely have to try.
By Renee Ambroso | Photography by John Michael Simpson
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Hoops Pizzeria, Pittsboro’s newest spot to grab a slice, opened in August 2024 and specializes in Neapolitan-style pies while prioritizing sustainability and exceptional service.
“[Our dough] has a long cold fermentation process that gives a nice sourdough taste,” says co-owner Brenda McCants, who runs the business with her husband, Larry McCants. “We hand-stretch our dough as you order, making everything as fresh as possible. … Most of our toppings are cut daily. Our sauces [are also] made in-house.”
The family-operated restaurant is also committed to eco friendly practices. “We use a 700-degree oven that’s electric, and we have solar on the roof,” Brenda adds.
The McCants’ son, general manager Jonathon Beeson, dreams up creative monthly menu items – previous specials such as “The Pickle” (garlic sauce, mozzarella, pickles, bacon and crushed red pepper) and barbecue chicken pizza branch out from Hoops’ everyday menu of staples like the classic Margherita and bestselling “Triple Double Pepperoni.”
Brenda says Hoops utilizes locally sourced ingredients whenever possible, often picking up produce from Chatham Mills Farmers Market, nearby Noel’s Produce Stand and Lowes Foods. Neighboring Cackalacky supplies hot sauce and barbecue sauce for the wings, and Hoops serves North Carolina-made staples such as Pepsi drinks, Cheerwine and Texas Pete hot sauce. You’ll also find rotating local beers on tap.
The McCants want to build lasting ties with their patrons. “We want [to recognize] our guests when they come in,” Brenda says. “We want to be part of the community; we’ve sponsored a youth basketball team, and we’re looking for more ways to be involved.” Future plans include paint-and-sip nights with local artists, trivia and pizza-making classes, as well as sponsoring a kids’ reading program with local schools and libraries that would reward young readers with free pizza.
Pie and Mighty
Marcel’s Pizzeria features much more than just New York-style slices. Its expansive menu includes salads, calzones, stromboli, sandwiches, pasta, subs and more. Cheesesteak lovers will appreciate the pizza version of the Philly classic, available as either a New York- or Sicilian-style crust topped with mushrooms, green peppers, onions and mozzarella. Other standouts include a Margherita and a white pizza piled high with spinach, tomato, garlic, ricotta and mozzarella. Can’t decide? Opt for a “Half & Half” pie and enjoy two flavor profiles in one.
Slice of Nice
The Mod dishes out stellar wood-fired pies alongside sandwiches, salads, burgers and more. Gluten-free diners can enjoy their pizza on a rice-based crust, while others opt for hand-stretched dough. Fan favorites include “The Greek Freek” – a garlic and olive oil base with mozzarella, spinach, feta, black olives, red onion, cherry tomatoes and peperoncini – and “The Emerson,” which features Italian sausage, roasted peppers and pesto. Looking for something bold? Try the pineapple bacon pie with housemade ginger pineapple relish.
“We try really hard to provide the freshest ingredients,” says co-owner and general manager Jamie Ellen. “I personally go and buy our produce two to three times per week.”
Pair your pie with a cold beer – you’ll find a curated selection of local and national craft brews, from hoppy IPAs to rich stouts and classic lagers, and taps rotate weekly.
The Other Side, The Mod’s bar and entertainment space next door, offers billiards, cornhole, trivia and live music Tuesday through Sunday. Join in a weekly blues jam on Thursday evenings, catch up-and-coming performers and solo artists on Sundays and Tuesdays, or a live band on Friday and Saturday nights. Jamie says The Mod is also partnering with local dance groups in an effort to host regular dance classes at the space.
A Pizza the Action
Roost Beer Garden brings fresh energy to Fearrington Village during the summer months, firing up its woodburning pizza oven Thursdays and Fridays from 4:30-7 p.m. April through October. Local musicians perform each night from 5-7 p.m. in the tree-lined courtyard where kids and dogs are welcome.
Roost’s gourmet pies are crafted entirely from scratch, and the menu includes options like the indulgent mushroom carbonara; the “carne” topped with housemade sausage, soppressata, pepper jam, Asiago and croutons; and a melty six-cheese classic.
“It’s a Neapolitan style” with an airy crust, says Emma Zunker, Fearrington Village’s content creator and social media manager. “Chef [Paul Gagne] works closely with local vendors and farmers,” Emma adds. Roost sources fresh greens from Pittsboro’s Lil Rooster Farm and other ingredients from Fearrington Farmers Market and the village’s herb garden.
Wash your pizza down with wine by the glass or a cold draft beer. Roost’s taps include collaborations like Fearrington’s “Fancy Cow Kolsch Style Ale” with BMC Brewing and the Fearrington IPA, created in partnership with Durham’s Fullsteam Brewery.
If the weather turns, music moves indoors to nearby Galloway’s Wine & Beer Bar located on the ground floor of The Belted Goat restaurant. Galloway’s is open Wednesday through Saturday this summer, offering diners more options to supplement their meal at Roost by providing additional fare like salads to complement your pizza night. “I love the idea that now people can go back and forth across the square,” Emma says. “It adds to the community feel,” she says.
Crust Worthy
New York- and Sicilian-style pizza is the bread and butter of Elizabeth’s Italian Restaurant & Pizzeria, a beloved, family-friendly Pittsboro staple. Other menu highlights include the “Italian Tour” – a trio of lasagna, manicotti, and a stuffed shell baked in tomato sauce and topped with mozzarella – and mussels simmered in housemade marinara, served with garlic bread. End your meal on a sweet note with a slice of limoncello cake or a crispy, rich cannoli.
