If you’re driving through St. Clair County and you don’t stop for a slice at Carpenetti’s Pizza Moody AL, you’re basically doing Alabama wrong. Look, I know that sounds dramatic. But in a world where "pizza" usually means a cardboard-crust circle delivered by a guy who’s definitely speeding, Carpenetti’s feels like a glitch in the matrix. It’s a place where the owner is likely the one tossing your dough, and the recipes actually mean something.
Honestly, the first time you pull up to the spot on Park Avenue, it doesn't look like much. It’s housed in an old barbecue joint (the former Shaw's Barbecue, for those who know the local lore). But that’s the secret. The brick-fired ovens fit into the old barbecue pits with literally an inch of clearance. It’s tight. It’s hot. And it’s where the magic happens.
The Machinest Who Found His Calling in Crust
Frank Carpenetti didn’t set out to be a pizza mogul. He was a machinist by trade. He moved down from Carthage, New York, in the early 90s and realized something pretty devastating: he couldn’t find a decent New York-style slice anywhere. Most people would just complain on Yelp. Frank? He decided to build his own solution.
He opened the original shop in 1997. They called it "the hole." It was tucked behind an old CVS on US-411, and it was tiny. Like, "barely enough room to turn around" tiny. He worked multiple jobs just to keep the lights on while he perfected the dough.
That dough is the soul of Carpenetti's Pizza Moody AL. It’s hand-tossed. No machines. Frank is there at 6:00 AM most mornings (5:00 AM on Tuesdays—don’t ask why, the man just works) starting the process. When you eat it, you can tell. It’s got that specific New York chewiness on top but a crisp snap on the bottom that holds up under the weight of the toppings.
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What to Actually Order (Beyond Just Pepperoni)
Everyone gets pepperoni. It’s the gold standard, sure. But if you want the real experience, you have to branch out.
The Spinach Alfredo Pizza is sort of a legend around here. It’s creamy, garlicky, and has this weirdly addictive quality that makes you forget you’re eating vegetables. If you’re feeling particularly aggressive, the Stuffed Pizza is a monster. It’s jam-packed with 15 different toppings. It’s less of a pizza and more of a culinary challenge.
- The 38-Inch Challenge: They have a pizza so big it literally hangs off the edges of their four-top tables. Vendors have told Frank it’s the largest pizza in the South.
- Pepperoni Chips: Think deep-fried pepperoni. It sounds like a heart attack, but it tastes like heaven.
- The "Sopranos" Vibe: The logo has a little handgun-shaped "r"—a nod to the show and the Italian-American roots of the family.
The atmosphere is old-school. Red-checked tablecloths. Painted ivy on the walls. It feels like a basement in Queens, but you’re in the middle of Alabama. It’s a family affair, too. You’ll see Tammy (Frank’s wife), his son Frankie, the grandkids—the whole crew. They treat customers like cousins they actually like.
Why This Place Won "Bama's Best Pizza"
A few years ago, the Alabama Farmers Federation did this big search for the best pizza in the state. Carpenetti's didn't just participate; they won. Judges from "Simply Southern TV" came out and were floored.
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It wasn't just about the cheese or the sauce (which is slightly sweet but balanced). It was the consistency. You go there on a Tuesday at lunch or a Friday night, and the quality is the same. They don't cut corners. They still use a 100-health rating as a point of pride, which, if you’ve been to some "authentic" joints, you know isn't always the case.
Real Talk on the Logistics
If you’re planning a trip, you need to know the deal. Their hours are... let's say "specific."
- Closed Sunday and Monday: Don't even try. You'll just end up staring at a locked door and crying.
- The Saturday Window: They don't open until 4:00 PM on Saturdays. It’s for the dinner crowd only.
- Tuesday-Friday: 11:00 AM to 7:30 PM.
Also, they get busy. Like, "line out the door" busy. Since everything is made to order and tossed by hand, it isn't fast food. If you’re in a massive rush, go to a chain. If you want a meal that was actually made by a human being who cares about their family name, wait the extra twenty minutes.
The Local Verdict
The locals in Moody and Leeds treat this place like a sanctuary. It’s where people go after football games or for birthday dinners. It survived the move from "the hole" to the strip mall, and finally to its current spot at 740 Park Avenue.
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There’s a reason it’s been around for nearly 30 years. In a town that has grown rapidly, Carpenetti’s is a constant. It’s the taste of a machinist from New York who decided Alabama deserved better pizza.
Next time you find yourself near Birmingham or driving down I-20, make the detour. Get the Spinach Alfredo or a classic pepperoni. Grab some cannolis for the road (they do vanilla or chocolate). You’ll get why people drive from three counties over just for a box.
Actionable Takeaways for Your Visit
- Call Ahead: Especially on Friday nights. Their takeout business is huge, and it helps to get your order in the queue early.
- Dine In for the 38-Incher: You can't really transport a pizza that big without a flatbed truck. If you want the spectacle, eat at the restaurant.
- Check the Health Rating: It’s usually a 100. Frank keeps it posted right by the counter because he's proud of it—and he should be.
- Try the Calzones: If you aren't in a pizza mood, the calzones are huge and use that same high-quality dough.
Next Steps for Pizza Lovers:
Check the current operating hours on their official social media before you head out, as small family shops sometimes adjust for holidays or family events. If you're bringing a large group, call at least 24 hours in advance to see if they can accommodate a table, especially during the peak Friday night rush.