Pizzology

Craft Pizza + Pub

The tight-knit team at Pizzology prides itself in showcasing the best flavors of every season on its pizzas. “We have created a handful of signature summer pizzas that have gained quite the following from our regulars,” says manager Carlee Hunter, excited about this summer’s menu, which brings some brand new pizzas to the table. “Our head chef, Paul Robinson - is a flavor master. Our regulars are always eager to taste his new menu items,” she adds. The Neapolitan-style pizzas here are wood-fired at temperatures over 700 degrees, allowing each pie to cook evenly and give the crust a crisp finish without scorching the toppings.

In addition to specialty pizzas, Pizzology offers a variety of hand-crafted Italian favorites with a Hoosier twist. The fried green tomato salad is a fan favorite, featuring green tomatoes breaded with Panko crumbs, fried, and served with slices of fresh mozzarella over an arugula salad with a tangy whole grain mustard vinaigrette. The meatballs + polenta is an old favorite returning to this summer’s menu—tomato-braised pork and beef meatballs, served over creamy polenta with fresh house-made ricotta. “What makes this dish stand out is the type of polenta we use—Professor Torbert’s Orange corn grits,” says Hunter. “They’re a local product from West Lafayette.” These top-notch grits make another appearance in the carnitas + polenta, Chef Paul’s tasty Italian Tex-Mex creation of cola-braised pork shoulder, roasted green tomato salsa, pickled red onions and queso fresco. A Paloma from the bar sets this dish off perfectly.

Visit Pizzology Craft Pizza + Pub at 13190 Hazel Dell Parkway in Carmel. View the menu and find more information about events and catering online at pizzologyindy.com and by following @pizzology on Instagram.

Pizzology’s Neapolitan-style pizzas are wood-fired at temperatures of over 700 degrees, giving each pie a delectably crispy crust and sparing the toppings from over-exposure.