Pizza e Vino in Plymouth was one of 27 pizzerias chosen across 20 states by food writers at the USA TODAY Network for their new guide. The picks include neighborhood favorites that’ve served communities for decades, plus newer shops experimenting with regional recipes and old-world techniques.
The list features Detroit-style, Sicilian, New York-style, and sourdough variations. Brick ovens and wood-fired cooking methods appear throughout. Some restaurants stick to regional traditions while others twist familiar recipes into something new.
Pizza e Vino is known for Neapolitan pies cooked in wood-fired ovens. Writers suggest trying pizzas with just a few toppings, such as Diavola with soppressata paired with kalamata olives, pepperoni, or fior di latte. The Margherita remains a customer favorite, according to Patch.
Red sauce pizzas range from the Bufalina with imported mozzarella di bufala to Doppio Pepperoni with ior di Latte and Sicilian oregano. Olive-oil-based pizzas with no red sauce range from the Pistachio with fennel sausage to the Funghi e Tartufo with seasonal mushrooms and white truffle oil. Pizza e Vino also serves appetizers and salads as starters to your pizza meal.
Pair your Neapolitan-style pizza with international wines, signature cocktails, draft and bottled beers, or non-alcoholic drinks.
Pizza e Vino is located at 849 Penniman Ave. in Plymouth. This pizzeria is open Tuesday through Thursday from 5 p.m. to 9:30 p.m.; Friday and Saturday from 4 p.m. to 10 p.m.; Sunday from 4 p.m. to 9:30 p.m. Pizza e Vino is closed on Monday. Seating is first-come, first-served, with a waitlist.
Dining and Cooking