Five Midwest Pizza Spots Worth the Drive for Iowa Food Lovers

For Iowans who take their pizza seriously, the Midwest offers more than a quick meal. It offers a reason to hit the road. From a whole-wheat crust in Ames meant for dipping in honey to a wood-fired Neapolitan in Iowa City and a historic Milwaukee tavern that defined a city's style, these five pizzerias deliver a journey worth taking.

Whether you're planning a weekend trip or just looking for your next favorite slice, here's where to go.

Great Plains Sauce & Dough Co. in Ames: A Whole-Wheat Classic

Since 1979, Great Plains Sauce & Dough Co. at 129 Main St. has been a staple of Ames life. Known for its hearty, old-school approach and unmistakable whole-wheat crust, the restaurant has served generations of students, families, and regulars. The menu leans into comfort with thick, chewy dough, generous toppings, and a sauce that locals have debated for years. Many swear by dipping the crust in honey, a tradition that has become part of the restaurant's identity. It's the kind of place where you settle in, take your time, and share a meal meant for conversation. Ronna Faaborg, Ames Tribune

Taste of New York in the Des Moines Metro: Foldable Slices, Big Flavor

Taste of New York brings authentic New York-style pizza to central Iowa with locations in West Des Moines, Pleasant Hill, and Waukee, including a drive-thru at the Waukee spot. The pizzas are baked in a 550-degree oven for a crisp, chewy crust with the perfect char. Thin, lightly blistered, and sturdy enough to fold, each slice carries balanced sauce and mozzarella. Diners can order slices reheated just like in Manhattan or grab a whole pie. The restaurant has earned a spot on the Des Moines Register's essential restaurant list. Susan Stapleton, The Des Moines Register

Maggie's Farm Wood-Fired Pizza in Iowa City: Local Ingredients, Neapolitan Craft

What began as a family tradition to share farm-fresh produce and the art of wood-fired pizza has become a top dining destination in the Iowa City corridor. Maggie's Farm Wood-Fired Pizza at 1308 Melrose Ave. uses local ingredients like mushrooms and house-made basil pesto to put a fresh spin on the Italian classic. The Neapolitan-style pies are made with Italian 00 flour and baked at around 900 degrees in a wood-fired oven, producing a smoky, slightly doughy crust that stays true to its Napoli roots. From seasonal varieties to mainstays like classic pepperoni and soppressata, Maggie's brings big energy to every order. Jessica Rish, Iowa City Press Citizen

Totally Rad Pizza in Sioux Falls: Pizza, Pinball, and '90s Vibes

In downtown Sioux Falls, Totally Rad Pizza at 196 E. Sixth St. is where the cool kids hang out. It's pizza, pinball, and vinyl spinning with tap beer in one hand and a cheesy slice in the other. Co-owners Derek Fernholz and Blake Thompson, kitchen virtuoso Beau Vondra, managers Nick Lund and Cole Casper, and chef JP Muko are well known in the area from their decade running Fernson Brewing Co. Now they're serving hot pies topped with high-end ingredients like Ezzo pepperoni, Porcellino Diablo salami, Bianco DiNapoli tomatoes, and homemade pickled chiles. Play darts, squeeze into the photo booth, and stay a while. Angela George, Argus Leader

Caradaro Club in Milwaukee: The Birthplace of Milwaukee-Style Pizza

Milwaukee never had pizza until 1945, when Caradaro Club opened its doors and introduced the city to its now-famous thin, crackery crust. Eighty-one years later, the tavern at 5010 W. Vliet St. still serves the same recipe that became the foundation of Milwaukee-style pizza. The crust shatters to the bite, sliced into junior cut squares that are easy to hold with one hand while the other grips a beer. The Classic topping combo is sausage, mushroom, and onion, the city's holy trinity. The place oozes charm with checkered floors, plastic red cups, and children's drawings of pizza slices displayed like fine art. Rachel Bernhard, Milwaukee Sentinel Journal

Plan Your Pizza Road Trip

These five spots offer more than a meal. They offer a taste of local history, craft, and community. Whether you're an Iowa local or just passing through, each stop brings its own personality and a slice worth the drive.

This article originally appeared on the Des Moines Register.