For the kind of pizza that you get in New York City by the slice, served in all its cheesy glory on a flimsy paper plate, turn to Este Pizzeria. The pizza here is so good that a simple plain cheese pizza is plenty satisfying. Or try the interesting Pink pizza: ricotta mixed with marinara sauce and topped with mozzarella. Just don’t ask for pineapple; there are strict rules at Este forbidding pineapple on the premises.

Whether you order a marvelous Margherita topped with burrata, a white-sauced spinach and artichoke pie, or perhaps the wild mushroom with mozzarella, arugula, and garlic cream sauce, you can’t go wrong with a pizza at Ghidotti’s in Redstone. The bubbly crust is outstanding, and the sauces, including homemade marinara, are excellent. Say hello to pizza nirvana.

Brought to you by the same team responsible for Park City favorites Five5eeds and Tilly’s Charcoal Chicken, Matilda continues the group’s Australian influence while crafting exceptional flavors focused on quality and creativity. The secret to Matilda’s outstanding pizza slices? A 100 percent naturally leavened sourdough crust that’s crispy on the outside, airy on the inside, and bursting with a subtle, tangy richness.

If you’re visiting or moved from the East Coast, you’re probably pretty picky about pizza. You’ll feel right at home with the Jersey-style pizza pies at the aptly named Maxwell’s East Coast Eatery. The use of top-notch Grande brand cheese on Maxwell’s daunting 20-inch pies is a key to their outstanding flavor, and the fabulous Fat Kid pizzas are all very worthy of your dollars. 

To sample great pizza and a slice of local history, visit Red Banjo Pizza on Main Street, Park City’s oldest open business, dating back to 1962. Owned and operated by the Toly family, Red Banjo is a favorite hangout where friends and families share pizzas like the vegetarian Mayflower with fresh mushrooms, black olives, purple onions, and green peppers, or the meat lover’s Motherload: Canadian bacon, cured bacon, pepperoni, and sausage.

The Spur Bar and Grill is one of the few places locally with a brick pizza oven, which makes for an irresistible crust. Pizzas range from the eclectic Goat, with Italian sausage, black figs, goat cheese, white sauce, and rosemary, to a classic Margherita and the innovative Wasatch Elk Sausage pizza, with jalapeño and peppadew peppers, caramelized onions, bleu cheese, and olives.

Located in Hotel Thaynes, Park City (formerly Park City Peaks Hotel), Versante Hearth & Bar dishes up delicious flatbread pizzas from their wood-fired hearth oven. Our favorite pizza at Versante—because some like it hot—is the Old Town. It’s a spicy affair: mozzarella and red sauce topped with spicy Italian sausage, caramelized onions, bell pepper, black olives, and chili oil.