For anyone not in the habit of marking food holidays on their calendar alongside the parents' evenings and blue bin collections, we're pleased to inform you that it's currently day two of this year's National Pizza Week
Of course, Glasgow has plenty of restaurants and takeaways to visit in celebration of the occasion whether you're looking for super-sized New York slices or a bubbling sourdough base.
Read on for just a few of our recommendations.
Paesano Pizza
94 Miller Street
Paesano opened its first location on Miller Street in 2015 and has been queued out the door ever since.
“Obsessed with the traditional Neapolitan ways of pizza making”, all of their ingredients are sourced from Italy for a menu of 10 different options.
Even the wood-fired ovens are designed and built in Naples.
Errol’s Hot Pizza
379 Victoria Road Glasgow
It’s notoriously difficult to secure a spot at this tiny pizza shop in the city’s Southside, but well worth it.
The Herald food critic Ron Mackenna said of Errol’s: “These are big pizzas, very fine, slim based, properly seasoned chewy dough and yes some are actually charred around the edges.
“They’re sloppy too, oils and juices and topping slithering and sliding everywhere, but the sugo, the tomatoey sauce, is the real deal.”
The Pizza Cult
The Barras Market
A lockdown hobby turned thriving business; The Pizza Cult fired up its oven for the first time in May this year.
In the months since chef Denis Fisher has settled in well and become known for seasonal specials inspired by the inimitable buzz of the Barras Market.
Frank's Pizza & Subs
6 Claremont Street
A firm favourite of Glasgow food bloggers, Frank's offers a welcome respite from the dark winter evenings.
There’s no fuss when it comes to a compact menu of toppings including pepperoni, salami or veggie-friendly red pepper and mushroom.
Stockholm Pizza
4 Tullis Street
If you’re the kind of person who would never think to question sweet chunks of pineapples melting into mozzarella and sugo, then Stockholm Pizza might be the place for you.
The Bridgeton takeaway brings ‘Nordic Pizza culture to Glasgow’ with chef Lee McLaughlin once saying: “I have the freedom to go nuts, it’s a lot of fun.”
A marriage of banana and curry powder is among their wildest creations.
Civerinos
9 Radnor Street
One of the latest additions to the city's eclectic pizza scene, Civerinos opened their first restaurant outside Edinburgh earlier this year.
New York-style slices are the main attraction, but carb lovers after a real challenge can invest in a mammoth 20-inch pizza to be shared.
Basta Pizza Bar
561 Dumbarton Road
Order your pizza at this West End spot with a choice of either mozerella, ricotta cream sauce or a vegan cheese alternative and be sure to take a chance on one of their inventive specials.
When Basta first opened on Dumbarton Road, Ron Mackenna said: “The pizzas here are kind of like the pizzas we make most summers in my sister’s oven not that far from Naples, though there they are as thin as biscuits and just as crisp.
“The point is this: there’s no right pizza. There’s just a right taste. And they have that here.”
Nonna Said
26 Candleriggs
Another pizzeria that’s not afraid to stick everything from potato smileys to lamb donner on their Napoli-style pizza bases.
Getting into the festive spirit, from next week Nonna Said will be offering a set menu that pushes fusion feasting to the limit as they top pizzas with roast turkey, pigs in blankets, roast parsnips and gravy.
A step too far or culinary genius? We’ll let you be the judge.
Dough Man’s Land
Derby Street, Finnieston
Brothers Ryan and Jay Bharaj are the team behind this converted horsebox, most often found just a short walk from Kelvingrove Park on Derby Street.
It’s a street food style set-up that compromises on none of the flavour thanks to their blistering wood-fired oven.
West Side Tavern
162 Dumbarton Road
Hot honey and pepperoni. Need we say more?
14-inch pizzas are made for sharing at the West End "watering hole and eatery" that's conveniently located at the Kelvinhall subway station.
The Spice Boi is a popular choice but has stiff competition from a Florentine with mozzarella, salami Milano, spinach, whipped goat cheese and confit egg yolk or three cheese loaded with taleggio, gruyère and mozzarella.
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