The Best Pizza in Independence? There’s More Than One Way to Make a Pie

Pizza inspires strong opinions.

Some people are loyal to the classics, where family recipes and decades of tradition are folded into every slice. Others want a neighborhood favorite that can feed a crowd at a moment’s notice. And then there are those looking for something unexpected — a creative pie paired with a craft cocktail and a fresh take on a local institution.

Good news. Independence delivers all three.

Serving up famous slices are a family-owned shop making recipes that originated with an Italian immigrant, along with a hometown pizzeria built on service and consistency. There’s also a reimagined tavern serving pepperoni pickle pizza and house-made hot honey. 

Choose your pie or give each a try. These local favorites prove there is more than one way to nosh on a great slice. 

The Crowd Pleaser: Romito's Pizza

At Romito’s Pizza, great pizza is only part of the story. The Independence staple has been feeding the community since 1980, and co-owners Mike Connors and Mike Kral believe one reason for its longevity is simple: people know who’s behind the counter.

“One of us is here every day,” Connors says of the family-owned operation. 

A former high school employee who eventually became co-owner, Connors has spent decades building relationships with customers while serving the same recipes that have made Romito’s a local favorite. The dough, sauce and signature use of provolone cheese instead of mozzarella have remained remarkably consistent over the years.

So has the philosophy.

Need pizza for a last-minute party? Romito’s will find a way. Need enough food to feed a crowd? “We’ll make it happen,” Connors quips, noting orders to the tune of 200 sheet pizzas for local healthcare organizations celebrating National Nurses Day. “If someone wants something at 7a.m., I’ll set an alarm and I’ll be there.” 

This reputation has made Romito’s a go-to for schools, businesses, sports teams and family gatherings. For Connors, the business has always been about more than pizza.

“I like taking care of people,” Connors says. “I’m same guy here as I am at home — the one cooking for everyone, talking to people, having fun and helping out wherever I can.”

Pie Picks: Sheet pizzas are a specialty, and the large pepperoni-and-sausage pie remains one of the shop’s most popular orders. “We use provolone cheese, no mozzarella,” Connors says. “And we don’t skimp on toppings or cheese. People call back and say, ‘I didn’t order double cheese.’ That’s what we do.”

The Traditionalist: Augie’s Pizza

Some pizza shops talk about tradition. At Augie’s Pizza, heritage is baked into the recipe.

The family-owned business traces its roots to Augustine “Augie” D’Amicone, who immigrated from Italy and opened his first pizza shop in 1965. More than six decades later, the Independence location continues to follow the same approach, right down to a sauce recipe that once earned top honors at the Cleveland Pizza Bake-Off.

“We’ve never changed anything,” says owner Ed Pesta. “We’re still using the same recipe Augie created.”

One thing long-time customers notice immediately is that the toppings go underneath the cheese. It’s a signature technique that helps lock in flavor while giving every slice a pie-like quality that sets Augie’s apart from the crowd, Pest explains.

The sauce is another point of pride. Unlike many pizzerias that use a cold-mixed recipe, Augie’s slowly cooks its sauce for hours. “We don’t cut corners,” Pesta says. “That’s the way it’s always been.”

Pie Picks: For first-time visitors, Pesta recommends starting with a classic deluxe pie or one of the shop’s popular white pizzas. Stop by at lunchtime and you’ll find slices ready to go, from veggie and deluxe to specialty creations. And while pizza remains the star, loyal customers also line up for house-made lasagna, baby back ribs and the Italian dressing that many buy by the quart.

The Rule Breaker: The Declaration Tavern

If Augie’s is built on tradition and Romito’s thrives on consistency, Declaration Tavern is all about reinvention.

The newest player in Independence’s pizza scene occupies a familiar address. Formerly known as Angie’s Tavern, the restaurant was reimagined earlier this year by Independence native and veteran chef Tim Jermann, whose culinary resume includes stops with Cameron Mitchell Restaurants, Del Frisco’s and several nationally recognized hospitality groups.

Jermann wanted to create something Independence didn’t already have: a neighborhood tavern with chef-driven food, creative cocktails and pizzas that push beyond the expected.

The result is The Dec, as locals call it.

The dough ferments for 72 hours. Vegetables are cut fresh. Dressings, sauces, soups and meatballs are made in house. And the specialty pizzas push the boundaries of deluxe pies. 

Case in point: the Pepperoni Pickle Pizza, topped with dill pickles, cupping pepperoni and house-made hot honey. It’s become the restaurant’s runaway bestseller. The Dec added wraps to the menu, and the wings are brined in-house and gluten-free because they are baked with a bit of oil for crunch and crisped in the pizza oven. 

Recent renovations have doubled the seating and transformed the space into a brighter, more contemporary gathering spot. A patio was recently added. 

And for Jermann, all this is about creating the neighborhood hangout he always wanted to see in his hometown. Judging by the crowds, Independence residents and visitors are filling the seats. “It’s the new local spot,” he says. 

Pie Picks: Check out The Dec’s creative pizza topping combinations like the pepperoni pickle that triples the second-best sellers in sales (Veggie Lover and Meat Lovers). The full bar offers about 60 different beers and craft cocktails including an espresso martini and lemon-lavender haze (a Swifty salute).