Takeout Sampler

Fratelli's specializes in New York-style,
thin-crust pizza

JULIE FITZGERALD | CIN WEEKLY CORRESPONDENT

People trek from all over the Tristate to Fratelli's Pizzeria in West Chester Township for a slice of its signature thin crust pizza.

Owner Craig Fredericks says that transplants to Cincinnati from the upper east coast crave Fratelli's New York style, thin crust pizza.

The secret to Fratelli's success? The stone-cooked pizza making method. "We sauce it, cheese it, add toppings to it and launch it into the oven - right onto the stones," he says. "It's New York style pizza cooked directly on a stone."

Fratelli's, open nearly a year and a half, hand-tosses all of its build-your-own and specialty pizzas - plus it uses fresh ingredients and homemade sauce. "All our dough is made daily on the premises - none of it is shipped in," he says.

The pizzeria's most popular pie, The Craiger ($15.95 large), piles pepperoni, sausage, bacon and meatballs in one protein-packed pizza. Frederickson says a large (18-inch) pizza like this is enough to feed a family of four. But, if you're really hungry, order a few appetizers or sandwiches when you pull up to the drive-through window.

Try the hot eggplant parmigiana ($5.95), garlic bread ($3) or Joey's sausage roll ($2.25), all available for dine-in or carry-out. If you stop by for lunch, try pizza-by-the-slice ($1.95) and choose from 16 different toppings (25 cents each).