Midwest Living Review
When Pizzology opened in 2009, it was immediately named one of the best restaurants in central Indiana. The pizzeria was a comeback of sorts for local chef Neal Brown, whose fine-dining restaurant in Broad Ripple had recently closed. He now runs both Pizzology and the celebrated Libertine liquor bar in downtown Indianapolis.Pizzology specializes in thin-crust Neapolitan pies, cooked quickly in a wood-fired oven. The crust is divine: chewy without being tough, with crispy blackened edges. The toppings are also of the highest quality, from roasted figs to house-made porcetta. Local ingredients get top billing here; examples include goat cheese from Capriole Farms and meats from the Smoking Goose Meatery. Best of all, these gourmet pies are just $13 each, only slightly more than the prices at chain pizzerias.Menu highlights include the Carni, topped with several meats and an arugula salad, and the Saint, topped with wood-roasted wild mushrooms, thin-sliced onions, peppadew peppers, provolone cheese and sea salt. Another popular option is the Old Kentucky Rome, with cured prosciutto, arugula, roasted figs and taleggio cheese.Ask for the delicious (but strangely off-menu) breadsticks, which are topped with garlic and Parmesan cheese and served with a "sidecar" of garlic fondue, tomato sauce and sauce mornay. Another favorite is the dessert zeppole crave-worthy balls of fried dough coated in cinnamon and sugar, with a dipping sauce of local, organic honey.