Tucked inside an unassuming strip center on New Bern Ave, Frank’s Pizza & Italian Restaurant quietly turns out the crackliest thin-crust pies in Raleigh. The kind of place where the owner might greet regulars by name and your slice still crackles as it hits the plate.
Prices are friendly, service is warm, and the flavors punch well above expectations. Come hungry, leave planning your next order before you reach the parking lot.
Thin-Crust Cheese Pizza Slice
That first bite tells you why locals keep pointing you to New Bern Ave for a proper thin-crust slice. The rim shatters, the center stays foldable, and the sauce leans savory with just enough sweetness.
Order a cheese slice fresh from the deck and you get caramelized mozzarella mottling that tastes like Saturday in New York.
Timing matters for peak crisp. I like arriving 10 to 15 minutes before the lunch rush, then asking for a well-done reheat so the undercarriage dries and the edge blisters.
If slices are off for the night, grab a small pie, and request light sauce with extra cheese for that classic balance.
Takeout survives the car ride when you vent the box and skip the bag. Back home, revive it in a hot skillet for two minutes, then finish on broil for a minute to re-crisp the bottom without overcooking the cheese.
Pair it with a side of marinara for crust dipping and call it dinner.
Price stays wallet friendly, which helps if you are feeding a crew. Pro tip: call ahead, ask what pies are coming out next, and claim slices right from the oven for the best crisp and cheese pull.
White Pizza With Ricotta
Creamy pockets of ricotta meet ribbons of mozzarella on a whisper thin crust that stays crisp. Garlic and olive oil perfume every bite, with pops of oregano that linger pleasantly.
Ask for light ricotta if you prefer more browned cheese and sharper top notes.
Fans mention this pie converting white pizza skeptics, and it is easy to understand why right away. The salt in the cheese balances the mild sauce-free base, so you never miss tomatoes.
Add spinach or mushrooms to bring earthy depth without weighing down the crust.
Order timing helps here too. I like asking for a hot reheat with extra time on the stone, which crisps pooled ricotta edges and gives you those satisfying browned bubbles.
A dusting of crushed red pepper brings warmth that wakes up the dairy richness.
Keep leftovers uncovered in the fridge so moisture does not sog out that delicate base. Reheat slices on a preheated sheet pan for five minutes, then finish directly on the rack for one minute.
The underside stays crackly, the top stays creamy, and dinner wins again.
Value matters on weeknights, and this pie feeds a crowd without feeling heavy. Split a large with a salad and you are set.
Frank’s Special Pizza
Loaded but still balanced, the house special lands with crisp veggies, savory meats, and that signature thin base. Each slice bends, not breaks, so you taste everything without a topping avalanche.
Ask for a slightly longer bake to keep the center firm.
Green peppers, onions, mushrooms, pepperoni, and sausage each pull their weight without greasing out the pie. You get sweet, earthy, and salty notes in every bite, all anchored by a bright, herby sauce.
It feels like a neighborhood party on a plate.
For the best texture, keep toppings evenly distributed by rotating the box during the ride home. Then slide slices into a hot skillet to re-crisp the bottom while the lid traps heat on top.
This two-step trick keeps the cheese molten without softening the crust.
Feeding a mixed crowd is easy with this pie. Add a plain cheese for kids, and let the adults claim the Special.
Prices are friendly, and the staff moves fast, so big orders on Friday still hit the table hot.
If you like heat, ask for banana peppers on half and a side of crushed red. That way spice lovers win, and those preferring mild still get a perfectly tuned slice.
Beef Pepperoni Thin-Crust
Leaner beef pepperoni brings a cleaner chew and less pooling grease, which keeps the crust snappy. The edges still curl and crisp, delivering that satisfying pepperoni cup texture.
You taste spice and smoke more clearly because the base stays light.
Ask for extra pepperoni scattered to the edge so every bite hits. A little well-done time turns those cups mahogany and concentrates the flavor.
Balance the richness with a side salad or a soda with plenty of ice and lemon.
Leftovers reheat especially well. Keep slices on parchment in a 400 degree oven for five minutes, then finish for one minute on the rack.
The cups regain their crisp rims while the crust stays firm and foldable.
If you want variety, ask for half beef and half regular pepperoni, then taste side by side. It is fun, and you will probably decide your new default by the second slice.
Friendly staff will guide you with zero fuss.
For parking, pull into the strip center lot and shoot for a space near the middle doors. Call ahead during peak hours, pay inside, and you will be back on New Bern Ave in minutes, pizza riding shotgun and still crackling.
Sausage and Mushroom Pie
Savory fennel sausage meets earthy mushrooms in a combo that flatters Frank’s bright sauce. The fat renders just enough to gloss the cheese without soaking the crust.
Ask for mushrooms under the cheese so they steam and stay tender.
Crust still crackles at the rim and folds through the middle, which is exactly the point here. You get contrast in every bite, from meaty chew to delicate char.
A sprinkle of grated Romano right before serving sharpens the finish in a big way.
For takeout, ask for pies to be left unsliced so the steam stays put and the bottom stays dry. Then slice at home with a sharp wheel and serve immediately.
This tiny move keeps the structure intact and the flavor popping.
Round out dinner with the house marinara for dipping and a side of peppers. Prices are gentle, portions generous, and service warm, so repeat visits come naturally.
It is comfort food with precision, built on a skinny, sturdy crust.
If you like extra texture, request sausage crumbles well done and mushrooms lightly charred at the edges. That little customization delivers smoky pops across the pie while keeping the center clean, and the team is happy to accommodate during slower periods.
Philly Cheesesteak
Thinly sliced steak piles into a soft roll that is lightly crusted outside, tender inside. Peppers and onions cook to sweet-soft, and provolone welds everything together.
It is a hit for anyone craving comfort beyond pizza.
Ask for extra char on the meat if you like browned edges. The kitchen hits the flat-top hard during the rush, so timing your order a bit early can help.
A side of marinara is excellent for dunking the heel.
Value is strong here too. One large sandwich easily feeds two with fries or a salad to share.
If you are road tripping, wrap halves in foil and they will hold warm long enough to reach the next stop.
Service stands out. Folks like Marie spot repeat orders and offer smart suggestions, so you leave feeling looked after.
That warmth pairs perfectly with a sandwich built with attention and speed.
To keep the roll from steaming, crack the takeout box and skip plastic bags. At home, re-crisp the bread in a 375 degree oven for three minutes, then add the steak back and warm two minutes more.
The cheese melts, the edges toast, and every bite sings. Grab napkins.
Cheesecake Slice
Creamy, dense cheesecake finishes the meal with a smile. The slice is big enough to share, yet perfect for a solo victory lap.
A simple graham crust keeps each bite balanced and familiar.
Fans call it a must, and they are not wrong. The chill temp is just right, so the texture sits between velvet and fudge.
Ask for two forks and a second set of napkins, then linger over the last crumbs.
If you bring dessert home, pop the box into the fridge while you reheat pizza. Ten minutes later the slice tastes bakery fresh.
A tiny pinch of salt on top turns up the flavor without adding sweetness.
Prices are friendly, so go ahead and add a mousse cake for the chocolate fans at the table. That way everyone leaves happy.
Friendly faces behind the counter will box it carefully for the ride home.
For a fun pro move, ask for a side of strawberries or grab some at home. A few slices on top plus a squeeze of lemon brightens the creaminess.
Split the slice, sip something fizzy, and let the conversation stretch a little longer. It is a sweet Raleigh tradition.
Margherita Thin-Crust Pie
You know the moment it lands, the basil perfumes the air and that charred rim whispers crunch. Their Margherita keeps it simple, but the details sing.
Bright San Marzano style sauce, milky mozzarella puddles, and a drizzle of peppery oil gather on a wafery base that stays crisp yet foldable.
Ask for it cut into triangles and eat fast while the cheese still stretches. The balance hits perfect on a weeknight when you want clean flavors and zero fuss.
Add a sprinkle of grated Romano and you get a salty lift that makes the tomato pop without stealing the show.