Pizza Rock

Pizza Rock is 13-time World Pizza Champion Tony Gemignani's downtown temple — and the rare pizzeria with four different ovens (coal, wood, gas, electric) running four temperature regimes from 550 to 1000 degrees, because Neapolitan, New York, Sicilian, and Roman styles physically cannot share a fire. The 2025 edition of 50 Top Pizza USA ranked it #33 in the country.

The order architecture: each style from its correct oven — the World Pizza Cup-winning Napoletana Margherita from the 1000-degree wood fire, the Cal Italia (gold medalist, Food Network) from the gas deck — and for the completists, the Quattro Forni, a single pizza touched by all four ovens, capped at twenty per day and gone by early evening. Pizzas run $16-24; a full night lands $25-40 a head.

The room rocks loud by design (the name isn't decorative), weekends run touristy with waits, and the semi-truck cab over the bar sets the volume expectations. The Monday-Friday 3-6pm happy hour — $5 PBR, $8 pizzas — is downtown's best pizza economics, full stop. Across from Downtown Grand at 201 N 3rd.