Nashville's diverse pizza scene 🍕

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Welcome to Your Week, our exclusive newsletter where each Sunday we feature our best coverage and highlight what we have coming up during the week ahead.

I'm politics and investigations editor Duane Gang.

This week, I am back highlighting good food and the culinary adventures of columnist Brad Schmitt and Southern Kitchen editor Mackensy Lunsford.

The duo has been checking out some of the best places to grab pizza. Yes, it's sure to be another much-talked about piece. Everyone has strong opinions on pizza, after all, and the two of them (once again) didn't always agree.

I have been enjoying following Brad and Mackensy on this journey across Nashville. I got to tag along a couple of times on the hunt for good pizza, and — trust me — their column is like being at the table right there with them.

I asked Brad and Mackensy four questions about the state of pizza in Nashville.

As a New Jersey native, I am partial to a certain type of pizza. But what in your mind makes good pizza? What were you on the lookout for?

Mackensy: I'm partial to Neopolitan-style pizza, though I also have a soft spot for New York-style, too. However, I tend to stick to buying slices of the latter only when I'm in the city. With Neopoiltan-style pizza, you can get several pies per table. It has that fantastic bubbly char. Or at least it should. If it's made traditionally, you know you're going to get some top-notch mozz. It's the type of pizza I can have with a nice glass of wine, but it still feels casual.

Brad: "Partial" to Neopolitan-style pizza? Understatement of the year! I'm surprised Mackensy hasn't rented billboards that say, "IF YOU'RE NOT EATING NEOPOLITAN, YOU'RE NOT EATING PIZZA!" I love all kinds of pizza (except maybe "Detroit style" 🤢). I like a tangy sauce, super-fresh ingredients/toppings, and a crunchy crust with at least a little char.

Mack: Ugh, it's a preference, not a mandate, Brad "casually-dismisses-an-entire-city's-style" Schmitt.

How would you describe the diversity of Nashville's pizza scene?

Mackensy: Nashville natives always seem amused when I say this, but I think this city has a ton of great pizza options, from Detroit to Chicago-style deep dish. It's almost uncanny how much independent pizza is here, and how many restaurants have a slice (sorry) of their menu devoted to pizza. I love the pie at Folk, Lockeland Table and City House, though we focused this project on restaurants that exclusively sell pizza and very little else.

Brad: I agree that Nashville is much more diverse on the pizza front than it gets credit for. I also agree that you'll find some of the city's best pizza outside of pizza joints.

What surprised you the most in your latest culinary adventure?

Mackensy: I don't want to give too much away, but I was pretty impressed by one unlikely restaurant in a weird location, with grouchy staff grousing over the limited space in the deck oven. I prefer wood-fired pizza.

Brad: That place ROCKS! The grouchy staff is part of the charm. (And longtime Nashvillians now know exactly where we're talking about.) My favorite spot, though, is different from Mackensy's. But it also comes in an unlikely part of Nashville. You know where I'm talking about, Duane, since you were with me! Sooooooo good! I can't wait to talk about it.

Finally, are you two agreeing more these days?

Mackensy: Hell no. Just kidding. Brad and I get along great when he's not obstinately refusing to try things. But I do think we have complementary traits. I'm a former chef who's been in the food world since I was practically a child. Brad knows everyone in the city and is well-versed in what's out there. Together we make a good team.

Brad: Haha! Well, I've said before, Mackensy and I do agree about food/restaurants 90% of the time. Having said that, we absolutely could not come to consensus on a top-five-pizza-places list. So you'll see an interesting format for our story.

Be sure can check out their take on pizza Wednesday morning, exclusively for subscribers, and let us know your favorite spots − and type − of pizza in Nashville. Send them a note at brad@tennessean.com and mlunsford@southernkitchen.com.

Until then, curb your appetite with these recent Eating Nashville columns:

• How's the new Four Seasons restaurant with the Michelin-starred chef?
• We tried the burger joint on Elm Hill Pike. Here's what we thought.
• Our writers fought over Sean Brock. So we sent them to try out his new brunch at The Continental.

📰 Your subscription gives you access to exclusive stories like these. More importantly, it's how you can support the work of our journalists and our mission of holding the powerful accountable and telling stories on the lighter side of things, like where to find good slices of pizza.

As always, thank you for your continued support, and don't hesitate to reach out.

— Duane W. Gang, The Tennessean