Restaurant Review: Joe’s Pizza & Pasta

Joe's Pizza is bringing a slice of the Big Apple to West Mobile.

Joe Morgado at his business, Joe's Pizza.
Photos by Elizabeth Gelineau

Entering Joe’s Pizza is straightforward, but navigating your way out can be a bit of a challenge. The popular carry-out-only spot serves up New York-style pizzas that can expand to a whopping 28 inches in diameter, nearly the size of a doorframe. Getting these substantial pies to your car might require some assistance, but Joe’s friendly staff is ready to lend a hand, opening doors and carrying pies out to the car. 

“I have a great group working here with me,” says Joe, “I may be the boss, but I work right alongside everyone else.”  “Joe” is Joe Morgado, a longtime Bay-area resident who began cooking at the age of 8 while growing up in Italy and Venezuela. He then spent many years honing his craft while working for family-owned chain Dante’s Pizza. While grateful for the experience with Dante’s, when the Daphne location closed its doors, his wife encouraged him to reach for his dreams. “She told me, ‘You’ve done Dante’s for a long time, now it’s time for you to do Joe’s,’” says Joe.

With that, he took heed and opened Joe’s Pizza five years ago in its current West Mobile location, to lines out the door. The smell of dough baking in the oven, of garlic and spices, of melting cheese wafts from the unassuming strip mall location. The inside is tidy and welcoming with a counter full of giant slices — not too thick, not too thin — and calzones ready to heat and be taken on the go. Meanwhile, massive ovens cook whole pies for call-ahead orders. 

Joe is both passionate and uncompromising when it comes to making everything from scratch, from the dough and sauces to salads and desserts. He insists on using only the highest quality ingredients. “I use only mascarpone cheese in my tiramisu,” he proudly states, “Some places use ricotta because it’s cheaper, but it isn’t the same.” He never takes shortcuts. This commitment to quality has paid off, resulting in a large and growing fan base of regulars, with Joe’s walls adorned with accolades and recognition for his dedication.

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As customers wait for their pizzas, Joe imparts his wisdom: When you get home, take a slice and put it in the microwave for 25 seconds. Then place it in the oven at 350 degrees. It will brighten up; it will come to life.” With that tangy, garlicky marinara, gooey cheese, and perfectly springy dough, it’s a good thing there’s bound to be leftovers.

Meat Pizza, Supreme Pizza, Calzones and Tiramisu

On the Menu

This housemade dessert combines the kick of espresso-soaked ladyfingers with the creamy decadence of mascarpone cheese, all topped with a dusting of cocoa powder. High-quality ingredients elevate this Italian favorite.

Freshly baked dough with just the right ratio of chew to crunch is topped with the garlicky zing of marinara or creamy housemade white sauce. Mozarella cheese and toppings of your choice round out the iconic New York slice.

Rustic pillows of dough are filled with cheese, spinach, vegetables or meats. Letters fomed with dough help identify what goodies are found inside each handmade pastry.

Layers of savory meat sauce, salty, rich ricotta cheese and bubbling mozzarella form a generous serving of this mouth-watering dish.

 Joe’s Pizza & Pasta • 9120 Airport Blvd suite l, Mobile • 586-8855 •  Wed, Thu, Sun 11 a.m. – 8 p.m., Fri and Sat 11 a.m. – 9 p.m. 

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