Charleston is no stranger to change, and it seems like everywhere you look there’s a new restaurant. While the city isn’t lacking when it comes to takeaway pizza, the middle market of pizza seems to be the next big thing in the Holy City.
Tutti Pizza, for example, opened on King Street in 2025 and is the second concept from Femi Oyedrian and Miles White, owners of Graft Wine Shop.
“The original idea was to build the kind of neighborhood pizza spot we always want to go to,” Oyedrian said. “Something familiar and easy, but still thoughtful in the details.”
This process paid off. Pizza at Tutti comes round or square, tomato or white. Diners have the option to add toppings like white anchovy, house-made meatballs and Calabrian chiles. They also can have a sesame seed crust on a square pie and the added umami is addictive. To balance a meal, there is a Caesar salad or a house salad with salami, red onion, olives, pecorino and pepperoncini. Dessert? Try a cannoli.
Looking ahead, the owners say they are excited to have new arrivals in town.
“Pizza is one of those foods where everyone has an opinion,” White said. “Having more great options just makes the city more interesting.”
They add they are focused on well-executed simplicity.
“The goal was to create something that felt consistent and dependable,” Oyedrian said. This meant great pizza and a strong beverage program.
The pair also credit Graft with contributing to Tutti’s success.
“It taught us how people actually want to engage with hospitality,” Oyedrian said. “Less formality, more flexibility and the ability to come in for whatever kind of experience you’re in the mood for.”
Mount Pleasant to have new pie location
Greg Johnsman and Nathan Thurston, co-owners of Miller’s All Day in Charleston and James Island, have adopted a similar ideology for their forthcoming pizza venture, Jimmy Rosso. Inspired by experiences at the Atlanta Food and Wine Festival years ago, they began the hunt for the perfect location. They found one at Brickyard Plantation at Park West.
The duo said it needed space for a PizzaMaster deck oven, a New York Watermaker system and a comfortable dining space. While menu offerings are still under wraps, Thurston shared that people will find something familiar. They will also use ingredients from Marsh Hen Mill, which is owned by Johnsman. It specializes in local food products like Jimmy Red grits.
“We’re going to pick items that have a beautiful end result and celebrate the continued relationship between Miller’s and Marsh Hen Mill,” Thurston said.
They said their hope is to have the Mount Pleasant spot open by August, with thoughtful planning needed to accommodate the New York Watermaker system. It requires specific equipment and accommodations to take water samples and recreate the exact chemistry of the water in New York City, which is considered some of the best in the world for making dough.
Timber Pizza has found its groove
Washington, D.C.-based Timber Pizza opened on Meeting Street last July. It began as a food truck run by Andrew Dana and Chris Brady, two pizza lovers joined by chef Dani Moreira. The truck eventually grew to be a popular franchise in the Southeast.
Culinary Director Jeremy Waybright first met the Timber co-owners while working in restaurants in Washington. He eventually moved to Charleston and kept up with the Timber crew. After co-hosting an afterparty during the 2023 Charleston Wine + Food Festival where experimental pizzas were on the menu, Waybright knew pizza was his next move.
Three years after joining the Timber team as the culinary director, he began the process of bringing it to Charleston.
“We’re not trying to be the middle. We’re not trying to be the top,” he said. “We’re trying to fill that gap right in between. We want to be that pizza you come and eat every week.”
Timber Pizza also boasts a rotating selection of empanadas, inspired by Moreira’s Argentinian heritage. Between a selection of classics along with unique originals like the Bambino (spicy honey marinara, cheese blend, meatballs, pesto, fresh mozzarella and garlic oil) and the Green Monster (pesto, fresh mozzarella, feta cheese, zucchini and kale) and the location, Timber has already earned a loyal following.
Other pizza joints to keep in mind
While new additions are exciting, don’t pass up tried-and-true local spots serving great pizza.
Baker’s Bar: Located in South Windermere, the concept from the Normandy Farms team has been serving salads and sourdough-based pizza and sandwiches since 2020. It also offers take ‘n’ bake pies as an alternative to the standard frozen pizza. Don’t miss the house-made calabrian chili crisp which the menu rightfully calls “a spicy flavor bomb you should put on everything.”
Frannie and the Fox: Located in the Emeline hotel, Frannie and the Fox’s menu focuses on shared, wood-fired dishes. Pizzas include a taleggio with burnt honey and black pepper and a one with asparagus, asiago, pickled fresno and orange oil best enjoyed al fresco in the outdoor courtyard.
Indaco: Since opening in 2013, Indaco has been firing up pizzas like a mushroom with marsala cream, smoked mozzarella, fontina and benne seeds as well as a spicy soppressata with San Marzano tomato, mozzarella, basil and honey.
Pizza A Modo Mio: With three locations in West Ashley, Hollywood and Clements Ferry, Pizza A Modo Mio stays true to its Brooklyn roots while embracing Southern hospitality. Diners can find seven styles of pizza, including classic New York style, traditional Roman and Detroit pan. The menu also features salads, hero sandwiches and authentic Italian ice.
Renzo: Located on Huger Street, Renzo has been offering classic and specialty pizza since 2018. Its pies are highlighted by a curated selection of natural wines and an unmissable house-made ranch dipping sauce. The rotating menu focuses on local, seasonal produce and other menu items include pasta and a changing empanada.
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