Pizza Works

Pizza Works pairs approachable, American-style pizzas with a strong family vibe and a distinctive train-station atmosphere.

Reviews emphasize thin, crisp crusts that still have chew, inventive specialty pies like Ed’s BBQ Chicken and bacon cheeseburger, and attentive staff who handle groups and dietary needs.

Kids and train fans love the upstairs model layouts while adults point to a broad beer selection and accommodating service.

Vegan cheese and a gluten-free crust are mentioned by diners, making it a flexible spot for varied tastes.

The menu leans into specialty pies — Ed’s BBQ Chicken, bacon cheeseburger, loaded baked potato, Thai chicken and clam-forward options get name checks.

Multiple reviewers celebrate the thin, crisp crust with a good chew and consistent presentation.

Salads and focaccia are frequently singled out, and the kitchen accommodates dietary needs with vegan cheese and a gluten-free crust, while white pies and creative toppings keep the regulars interested.

Pepperoni is the most beloved pizza topping in America, with over two-thirds of Americans citing it as their top choice. This spicy cured meat, developed by Italian-Americans, has become synonymous with pizza in the U.S., despite its absence from traditional Italian menus. Its widespread appeal underscores the adaptation and innovation that have shaped American pizza culture.

Pizza Works in Old Saybrook has become a local touchstone where creative, decidedly American pizza meets a train-lover’s playground.

Regulars point to a rotating roster of specialty pies — from Ed’s BBQ Chicken to a bacon cheeseburger pizza topped with ketchup, mustard and pickles — alongside dependable salads and focaccia.

Service is described as welcoming and quick by many diners, and staff flexibility with dietary needs earns repeat visits.

As Simon Lai put it, the place serves “thin and crisp, but still with a good chew to the dough,” a characteristic mentioned by several reviewers.

Visitors who avoid dairy found relief when Justin Biehl noted, “they have vegan cheese,” which he said reheats well.

Not every palate lines up: Ally York felt one pie was “a little too garlicky for me,” a reminder that bold toppings are part of the restaurant’s personality.

Upstairs model train layouts and views of the station give families extra reasons to linger, while a sizable beer selection and a casual atmosphere keep locals coming back for both weekday lunches and weekend meals.

Chicago-style deep-dish pizza, invented at Pizzeria Uno in 1943, revolutionized the pizza landscape with its thick, pie-like crust and layers of cheese and toppings. Unlike traditional thin-crust pizzas, this style is baked in a high-sided pan, creating a hearty and filling dish. Chicagoans take immense pride in this unique culinary invention, which has sparked a longstanding friendly rivalry with New York's thin-crust aficionados.