PIZZA

Everybody wants a piece of the pie.

Pizza has become such a large part of American culture that many families have dedicated at least one night a week as "pizza night."

According to a government survey, Americans eat out twice as often as they did in the late 1970s. The proportion of meals eaten away from home has gone from 16 percent in 1977-78 to 29 percent in 1995 -- an upward trend that will likely continue, the government said.

But there's good news for you pizza lovers: Spaghetti sauce and ketchup can be good for you, says another study confirming a long-suspected view -- that eating lots of fresh and processed tomatoes can lower the risk of some kinds of cancer.

A summary study in the Journal of the National Cancer Institute found there is now enough data to show convincingly "that high consumers of tomatoes and tomato products are at substantially decreased risk of numerous cancers, although probably not all cancers."

So bring on the pizza.

Cape Girardeau has more than 10 restaurants devoted to serving pizza. All but one deliver, so you don't have to dress up to eat out.

That number doesn't include convenience stores and other restaurants which serve pizza (not to mention the frozen, fresh and box varieties available at the grocery).

Competition is fierce among pizza chains, each trying to out market the other for those delivery dollars.

Locally owned, non-franchise restaurants have their work cut out for them when it comes to competition, but they manage to hold their own:

Pop's Pizza, 409 N. Clark

Owned by Cape Girardeau natives Doyle and Cora Lee Sample for the past six years, Pop's Pizza is a family operation. The couple's adult children work there as well as a 15-year-old granddaughter.

The Sample's toddler granddaughter, Kirsten Lee Poole, is considered the official "greeter."

Pop's recently re-introduced the Taco Pizza, back by popular demand.

How do they compete against the mega-chains?

"Everything is fresh and homemade," Cora Lee Sample said.

The Samples credit loyal customers, a homey atmosphere and homemade ingredients with the restaurant's success.

"People really like our thin crust pizza. The crust is so crisp, it's almost like a cracker."

She said rather than the big pizza chains, Pop's biggest competition lately is Chinese restaurants.

Their main clientele are the "regulars," people who've been coming to the place for years.

Pagliai's, 1129 Broadway

Owner Ron Bohnert, was one of the first cooks hired when the restaurant opened 30 years ago.

After a career with Keebler Cookies, Bohnert returned to the scene of his first job and bought the place on Feb. 20, 1998.

"I had great memories from working here," he said.

He agrees it's difficult to compete with the giant chains, but says he'd rather let them fight each other.

"We have our own recipe book and just try to concentrate on quality pizza," Bohnert said.

"The secret's in the cheese," he said.

Bohnert considers Pagliai's (pronounced polly-eyes) a family-friendly restaurant. "Some nights we might have 30 kids tearing around here. We love it," he said.

Though Pagliai's has many specialty pizzas, Bohnert said his personal favorite is the Veggie Deluxe.

Dino's, 1034 Broadway

New owners Brian Phillips and his wife Amalia have owned Dino's Inn for about a year.

"My philosophy is to make everything the way I'd like to eat it at home," Phillips said.

He said the restaurant's best pizza would probably be the House Deluxe. But the popular Greek Pizza, a white pizza, and the Fat Boy, an all-meat monster, would run close second.

Dino's clientele is divided between college students and loyal regulars who've been eating there for 25 years.

The secret to their success?

"We make everything from scratch. We even grind our own sausage and beef."

The big guys

These pizza giants all compete for your pizza dollar. Name recognition, promises of speedy delivery and low prices have college students and area residents alike all dialing and saying "I'd like a pizza to go."

The Southeast Missourian polled representatives from each of the pizza franchises in Cape Girardeau, and one in Jackson to see what area residents like on their pies.

Aside from cheese, those classic disks of pepperoni are far and away the favorite topping. Dessert pizzas are also gaining in popularity.

We also asked each which pizza set them apart from the other pizzerias:

Pizza Inn, 3333 Gordonville Road

Manager Sasha Grojean said the cinnamon stromboli is the restaurant's yummiest product. The chicken fajita pizza is also a popular specialty.

Pizza Hut, 215 S. Kingshighway, 1703 Broadway

Manager Leslie Kriete said pan pizzas are probably the biggest sellers, while the Supreme is the most popular specialty pizza. Pizza Hut also recently added the giant New Yorker.

Papa John's, 841 N. Kingshighway

Alison Herman, general manager said the restaurant sticks to the company motto: "Better ingredients make a better pizza." The Works is probably the most popular specialty pizza.

Dominoes Pizza, 1028 N. Sprigg, 1410 N. Kingshighway

Manager Vest Martin, said Dominoes is most proud of the Extravaganza. The franchise is also well known for thin crusts and speedy delivery.

Pizza Pro, 525 N. Silver Springs

The franchise has only been in Cape Girardeau for about seven months, but manager Clarence Biggerstaff said they're slugging it out with the Pro Special.

Little Caesar's, N. Kingshighway and Independence

Although it is a dine-in/carry-out only franchise, low prices and the quantities served make it a popular spot. This is the company that specializes in the "two-for-one" deal.

Imo's Pizza, 1201 Broadway

The St. Louis-based franchise competes with their Deluxe Pizza. Manager Millie Riley said she thinks it's the cheese that keeps customers coming back. Imo's uses provel cheese rather than plain mozzarella.

Mazzio's, coming soon

This contender has signed up to join the Cape Girardeau pizza wars. Jackson manager Leslie Rogers said the Mexican pizza and California Alfredo, are the most popular specialty pizzas.

The Associated Press contributed to this report.