Some of Raleigh’s best pizza may be hiding where you’d least expect it.
Along New Bern Avenue in Southeast Raleigh, Frank’s Pizza & Italian Restaurant has been serving thin-crust pies for decades, building a loyal following without chasing the spotlight.
The magic starts with that classic New York-style crust—thin, chewy, and sturdy enough to hold generous toppings without losing its bite.
Add homemade sauce, plenty of cheese, and a menu packed with Italian-American favorites, and suddenly that unassuming neighborhood stop feels like a serious pizza destination.
Inside, there’s no trendy fuss or over-the-top presentation. Just comforting food, old-school charm, and the kind of place where one slice can turn into a whole pie.
For anyone hunting down a memorable Raleigh pizza, Frank’s may be the delicious secret worth sharing.
A Raleigh Pizza Institution Hiding in Plain Sight
You could drive past Frank’s Pizza a dozen times without giving it a second glance. Tucked into a Southeast Raleigh strip along New Bern Avenue, this unassuming restaurant has served the community for more than three decades.
The building looks like countless other neighborhood spots, and that’s exactly what makes it special.
Locals have been coming here since the beginning, bringing their families back year after year. There’s no flashy social media presence or trendy decor trying to grab attention.
Instead, Frank’s has built its reputation the old-fashioned way, one pizza at a time.
Owner Nasser Lachichi keeps the focus on quality rather than hype. The restaurant stays true to its roots while surrounding pizzerias come and go.
If you’re hunting for Raleigh’s most authentic neighborhood pizza experience, this is where you’ll find regulars who’ve been ordering the same pie for twenty years.
That kind of loyalty doesn’t happen by accident.
The Thin, Chewy New York-Style Crust Steals the Show
Forget thick, doughy crusts that feel like eating bread with toppings. Frank’s serves the kind of thin, foldable slices that New Yorkers would recognize instantly.
The crust stays light and crispy on the bottom while maintaining enough chew to hold up when you fold it lengthwise.
This balance is harder to achieve than most people realize. Too thin and the crust becomes a cracker.
Too thick and you’ve lost the whole point of New York-style pizza. Frank’s nails that sweet spot where each bite gives you just enough structure without overwhelming the toppings.
The edges develop a slight char in the oven, adding flavor without becoming burnt. When you pick up a slice, it should have a gentle droop at the tip, requiring that classic fold to eat properly.
That’s the sign of proper New York pizza engineering, and Frank’s delivers it consistently on every pie that comes out of the kitchen.
There’s More to the Dough Than Meets the Eye
Making great pizza dough isn’t about following a recipe blindly. Nasser Lachichi has explained that his dough requires constant attention and a personal touch.
He judges each batch by feel, checking for the right elasticity and airiness before it’s ready to use.
Temperature, humidity, and even the weather outside can affect how dough behaves. That’s why experienced pizza makers rely on their hands and instincts rather than just timers and measurements.
The dough needs to rest properly, allowing the gluten to develop while maintaining those tiny air pockets that create the perfect texture.
This hands-on approach takes years to master. Stretching the dough too aggressively crushes those air bubbles and creates a dense, tough crust.
Handle it too gently and you won’t get the thin, even base that Frank’s is known for. Every pizza that leaves the kitchen represents decades of practice and understanding what good dough should feel like in your hands.
Homemade Sauce Keeps the Pizza Classic
Some pizzerias try to stand out by loading pies with exotic ingredients or unusual flavor combinations. Frank’s takes the opposite approach by perfecting the basics.
The homemade sauce has remained at the heart of every pizza since day one, providing a simple tomato base that lets other ingredients shine.
Great pizza sauce doesn’t need to be complicated. Quality tomatoes, the right herbs, and proper seasoning create a foundation that complements rather than competes.
When the sauce works in harmony with the crust and cheese, you taste each component clearly instead of one overpowering flavor bomb.
This straightforward philosophy extends to the entire menu. You won’t find pizzas topped with pineapple-bacon-sriracha combinations or dessert pizzas trying to reinvent the wheel.
Frank’s sticks with what works, trusting that well-executed classics will always have an audience. Sometimes the best strategy is simply doing traditional pizza really, really well without gimmicks or shortcuts.
Build Your Own Pie With Plenty of Toppings
Customization is where Frank’s lets you take control. Round pizzas come in three sizes: 12-inch for solo diners or small appetites, 15-inch for couples or small groups, and 18-inch monsters for parties or families.
Each size uses the same quality crust and sauce, just scaled up.
The topping list covers all the Italian-American classics you’d expect. Pepperoni, Italian sausage, mushrooms, onions, and green peppers form the foundation.
Black olives, banana peppers, and jalapeños add variety. Fresh basil and spinach give you vegetable-forward options that still taste great on pizza.
Building your own pie means you can skip ingredients you don’t like or double up on favorites. Want extra cheese?
Go for it. Prefer a veggie-loaded slice?
Load on the mushrooms, peppers, and spinach. This flexibility makes Frank’s equally appealing whether you’re feeding picky kids, adventurous eaters, or somewhere in between.
The restaurant keeps it simple without limiting your choices.
Don’t Overlook Frank’s Specialty Pizzas
Plain cheese pizza is great, but Frank’s specialty combinations deserve attention too. The Roma Spinach brings fresh greens together with cheese in a way that actually works.
New York White skips the tomato sauce entirely, focusing on cheese, garlic, and oil for a different flavor profile altogether.
Margherita keeps things traditional with fresh mozzarella, basil, and simple tomato sauce. BBQ Chicken swaps red sauce for tangy barbecue, while Buffalo Chicken brings the heat.
Italian Chicken and Pizza Steak round out the options, each giving you a new way to experience that signature crust.
These specialty pies solve the problem of decision fatigue. If you’re staring at the topping list feeling overwhelmed, just pick one of these combinations.
The restaurant has already done the work of figuring out which flavors complement each other. You still get that perfect thin crust, just with a curated topping selection that’s been tested by thousands of previous orders.
The Sicilian Is a Completely Different Pizza Experience
After trying Frank’s thin crust, the 16-inch square Sicilian feels like visiting a different pizza universe. The thick, focaccia-style base creates a chewy interior while the edges develop a golden, almost caramelized crunch.
It’s hearty and filling in a way that thin crust simply can’t match.
Sicilian pizza originally came from the Italian island it’s named after, where bakers made rectangular pies in pans rather than tossing round dough. The style made its way to America and became a New York staple.
Frank’s version honors that tradition with substantial slices cut into squares rather than triangles.
Ordering both a regular thin crust and a Sicilian makes for an interesting comparison. You get to taste how the same toppings and sauce behave on two completely different bases.
The thick Sicilian holds up to heavier topping loads better than thin crust, making it ideal when you want everything on your pizza. It’s comfort food taken to maximum satisfaction levels.
It’s Much More Than a Pizza Joint
Walking into Frank’s expecting only pizza means missing half the menu. Calzones and stromboli offer the same great dough wrapped around fillings.
Chicken Parmesan arrives with pasta and marinara sauce, giving you a full Italian-American dinner experience beyond flatbread.
Philly cheesesteaks satisfy carnivores who aren’t in a pizza mood. Pasta dishes range from basic spaghetti to more elaborate preparations.
Wings, salads, appetizers, and desserts fill out the offerings. This variety matters when you’re feeding a group where everyone wants something different.
The broad menu makes Frank’s work for situations where pizza places typically struggle. Birthday dinners with picky kids?
Someone can get chicken tenders while everyone else shares pies. Date night where your partner isn’t feeling pizza?
They can order pasta. Game day gathering?
Mix pizza, wings, and cheesesteaks. The restaurant functions as a complete Italian-American dining spot rather than a single-focus pizzeria, which explains its staying power in a neighborhood that values versatility and dependability over specialization.
The Old-School Atmosphere Is Part of the Charm
Modern pizza trends favor exposed brick, Edison bulbs, and Instagram-worthy wall murals. Frank’s skipped all that in favor of straightforward, functional dining space.
The interior looks like a family restaurant from decades past because that’s exactly what it is and wants to remain.
There’s something refreshing about a place that doesn’t try to be trendy. The focus stays on food rather than aesthetics.
Regular customers appreciate that the restaurant hasn’t changed much over the years, maintaining the same comfortable, unpretentious vibe they remember from their first visit.
This old-school character attracts people tired of chasing the latest hot spot. You won’t find crowds waiting for tables or influencers staging food photos.
Instead, you’ll find families enjoying dinner, workers grabbing takeout, and locals who’ve been coming here longer than some staffers have been alive. The dining room proves that good food and fair prices create atmosphere more effectively than any decorator ever could with a budget and Pinterest board.
Plan Your Visit
Frank’s Pizza & Italian Restaurant sits at 2030 New Bern Ave., Raleigh, NC 27610. The restaurant operates Tuesday through Saturday from 11 a.m. to 9 p.m., though the dining room closes at 8:30 p.m. and last orders are accepted at 8:40 p.m.
Sunday and Monday the restaurant is closed, so plan accordingly.
Call ahead at (919) 231-8990 if you have questions about the menu or want to place a takeout order. Both dine-in and takeout are available, giving you flexibility depending on your plans.
The full menu can be found at frankspizzainraleigh.com, where you can browse options before arriving.
One important detail: pizza slices aren’t available after 5 p.m. If you’re hoping to grab a single slice rather than ordering a whole pie, make sure you arrive earlier in the day.
This policy keeps things efficient in the kitchen during busy dinner hours. Whether you’re a longtime fan or first-time visitor, knowing the hours and policies helps ensure your Frank’s experience goes smoothly.
