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Pizza Restaurants in St. George, Utah

Pizza restaurants in St. George and Washington County — from delivery chains to wood-fired kitchens, across a spread-out delivery geography.

Geography shapes delivery here

Washington County is spread out. St. George, Washington City, Hurricane, Ivins, Santa Clara and the outlying areas cover a lot of ground, and the newer subdivisions push further out each year. That has a practical consequence: delivery zones matter more here than in a denser city, and an address a few minutes past a boundary can fall outside a shop's range entirely.

If you are new to an address, it is worth establishing which places actually deliver to you rather than discovering it at the point of ordering. In summer, a long delivery run also has quality consequences — pizza does not improve during twenty minutes in a hot car.

Styles worth distinguishing

The category spans real variety locally. Neapolitan-style kitchens using a high-temperature deck or wood oven produce a soft, quickly cooked pizza that is a different product from an American pan or New York-style pie, and neither is a substitute for the other. Ask what oven a place uses and how long the dough is fermented — a long, slow ferment is the single biggest contributor to good crust, and shops that do it will tell you.

The family default

Pizza is the reliable group meal in a family-oriented region, and this is a family-oriented region — Utah is the youngest state in the country by median age. Most places here are set up accordingly, with group sizing and takeaway built into how they operate.

Practical points

  • Check the delivery zone for your address before ordering.
  • Ask about the oven and the dough if crust matters to you.
  • Collection is often faster and better than delivery for a long run in summer.

Pizza Restaurants in St. George

  • Canyon Pizza Co.

    Utah-based pizzeria on River Road working a build-your-own format: personal pizzas assembled to order, alongside specialty pies, salads, wings and sides. The personal-size format means the pizza is fired quickly rather than made to share, which suits the fast-casual pattern that has spread across the county's newer retail strips.

    2523 S River Rd, Unit 1, St. George, UT

    435-288-3682

  • John G's Pizzeria

    Locally owned pizzeria on Valley View Drive in the Green Valley area, making hand-crafted pizzas for dine-in, takeout and delivery. It is an independent operating among a great many national pizza brands — southern Utah's pizza trade is unusually chain-heavy, which makes the owner-run shops easier to overlook and worth seeking out.

    567 S Valley View Dr, Ste 14, St. George, UT

    435-414-1411

  • Riggatti's Wood Fired Pizza

    Locally owned pizzeria that began in 2012 as a wood-fired oven mounted on a trailer and now runs shops in St. George and Washington. The dough follows the Neapolitan pattern — crisp underneath, soft in the middle — is made fresh daily with a triple rise, and is fired in a seasoned wood oven at around 700 degrees.

    1091 N Bluff Street, Suite 1002, St. George, UT

    435-674-9922

  • Sandtown Pizza

    Downtown pizzeria on Bluff Street run by Chris Tamplin, which began in 2021 as Backdoor Pizzeria — orders taken online and pizzas made in a backyard during the pandemic — before taking a permanent room. The pizzas are artisan-style with house-made sauces and an emphasis on Utah ingredients.

    195 S Bluff St, St. George, UT

    435-922-0545

  • The Pasta Factory

    Pasta house downstairs from the Pizza Factory in Ancestor Square, working a build-your-own format: choose a size, then a pasta — the linguine and fettuccine are made in house — then a sauce and toppings. Sauces are made fresh on site. The room includes a patio that is climate-controlled the year round, which in a city with this range between January and July is more useful than it sounds.

    2 W St George Blvd Ste 8, St. George, UT

    435-674-3753

  • The Pizza Factory

    Pizzeria in Ancestor Square, opened on 20 August 1979 by Bill Randall and Bill Kringlen and one of the oldest restaurants still trading in St. George. The brand began in Cedar City in 1974, after a group of friends on a southern Utah ski trip found there was no pizza parlour in the region. Custom-built pizzas with several crusts, calzones and a salad bar remain the format.

    2 W St George Blvd #8, St. George, UT

    435-628-1234

Frequently asked questions

Does pizza delivery cover all of Washington County?

Not uniformly. The county is spread out across St. George, Washington City, Hurricane, Ivins, Santa Clara and a number of outlying areas, and newer subdivisions extend the edges further, so delivery zones vary considerably between shops and an address slightly past a boundary can fall outside a given range. If you have recently moved, it is worth finding out which places actually deliver to you rather than discovering the limit at the point of ordering.

What makes a good pizza crust?

Fermentation, more than any other single factor. A dough given a long, slow ferment develops far more flavor and better texture than one made and used the same day, and shops that take that approach will generally tell you about it because it is a point of pride. The oven matters too — a high-temperature deck or wood oven produces a quite different result from a conveyor. Asking about both is a reasonable way to judge a place before ordering.

Is collection better than delivery in summer?

Often, especially for a longer run. Pizza deteriorates in a delivery bag over time regardless of climate, and a hot car on a summer afternoon does not help. If you are at the outer edge of a shop's delivery zone, collecting generally produces a noticeably better result. It also avoids the situation where the delivery estimate stretches during a busy evening, which is common during the spring and autumn peak.

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