Despite everything that’s changed in the world, this hidden North End gem remains the same. Galleria Umberto continues to box up its signature Sicilian-style square pies, oversized Arancini, and more inexpensive deliciousness to a usual line, every day but Sunday. It still sells out early, and still doesn’t have a reliable website. We wouldn’t have it any other way.

Another old-timer, this Eastie establishment is known for endearingly salty service, thick, cheesy pies; and tender steak tips (“bbq”). The pleasantly charred Italian Cheese pizza at Santarpio’s is always a good choice, but if you decide the times call for something more substantial, don’t hesitate to order The Works, which piles on onions, peppers, garlic, sausage, pepperoni, extra cheese, and anchovies. (Note to the ’chovy-averse: there’s a fish-free version of The Works on the menu, too.)

Picco brings big pizza party energy to the South End, slinging handmade pies and ice cream every day. Margherita and Pepperoni are awesome here, but don’t overlook the less traditional offerings like the Alsatian topped with sautéed onions, shallots, garlic, crème fraîche, bacon, and Gruyère. You can also indulge in a ricotta-stuffed Calzone filled with ingredients of your choice.

As the name may imply, pies from South End enoteca Coppa are usually a showcase for cured meats, from the white-pizza Soppressata with spicy dry-aged salami and burrata, to the fiery N’duja with tomato, spicy Calabrian sausage, roasted eggplant, and ricotta. But even the Margherita Pizza hits the spot, with its blobs of mozzarella and fresh herbs—especially when ordered alongside a Negroni made with the house-label Bully Boy CULT Gin.

Area Four put Cambridge’s Technology Square (the MIT-edge of Kendall) on the restaurant map when it debuted in 2011. The Neapolitan-ish wood-fired pizzeria is known for chewy, charred-crust pies topped with now-classic combinations like the hot pepper-topped Clam & Bacon and the Not Pepperoni, crowned by soppressata, mozzarella, and pecorino cheeses. Area Four’s patio is also a go-to come summertime with our four-legged friends.

This Charlestown neighborhood mainstay is one of Boston’s ultimate pizza and beer destinations. Ask your server for a beverage recommendation if you want, but you really can’t go wrong with any Brewer’s Fork pizza. They’re all built atop long-fermented sourdough that’s charred at upwards of 1,000 degrees. We love the Killer B pepperoni riff with marinara, mozzarella, genoa salami, and a drizzle of local hot honey; and the Spicy Clam, with chopped-up local clams and a piquant gremolata.