At MidiCi: The Neopolitan Pizza Co., the dough is made as closely as possible to how it is done in Naples, Italy — right down to the Caputo flour.

“The only difference between our dough and what you’ll find in Naples is the water," said Troy Renfrow, the franchise owner of the restaurant that opened last month at the retail and entertainment complex One Daytona. "The dough itself is made up of four ingredients: Caputo flour, water, live yeast and sea salt."

For National Pizza Day on Friday, the restaurant cooked up a special meat pizza it created to embrace the upcoming Daytona 500.

“To me one of the beauties about National Pizza Day is it does bring attention — what we try to do is bring attention to the true Neapolitan pizza, which is the original pizza," Renfrow said. “Whereas the American idea of a pizza, people are surprised all the time about the difference between our pizza and what they’re used to.”

The pizza was topped with Italian tomato sauce, fresh mozzarella, a crumbled meatball, six slices of pepperoni, spicy sausage and a handful of cotto — rosemary ham.

"Most pizzas will always get Parmesan, basil, mozzarella and olive oil to top them off," said Mahalia Cabrera, a pizza maker at the restaurant.

Volusia County restaurants offer plenty of pizza varieties and ambiances to enjoy them in — whether for a dinner out or even a date on Valentine's Day. 

Some offer pizzas based in other traditions. New Smyrna Beach's Panheads Pizza + Pasta Kitchen is dishing out pan pizzas made the way the owners' grandmother,  95-year-old Mabel Rosman, made them, said co-owner Felicia Engles.

Those pizzas feature a thick outer crust and a thin inside crust.

"It's kind of like a hybrid between a thick and thin pizza. You get kind of the best of both worlds," she said. "My grandmother, that's how she baked it."

One pizza includes pulled pork and coleslaw as toppings, a combination of grandmother's pizza and the expertise in smoking meats of Engles' brother, chef and co-owner Eric Ross.

Panheads isn't alone in offering something creative.

At DoBro's Restaurant in DeLand, the family who owns the Chicago-style pizza place decided to do something different than New York-style pizza because "we live in a town that has lots and lots and lots of pizza places," said Meghan Knott, the manager whose husband is one of the restaurant's owners.

The Chicago-style pizza is layered from its crust up with cheese, then toppings, then sauce, Knott said.

"It's almost like a reverse, upside-down pizza," she said. "For any sauce lovers, this is definitely the kind of pizza they want to do."

At Ormond Beach's Grind Gastropub, wood-fired pizzas include the "Wham Bam Thank You Lamb" and the "Johnny Be Gouda." Some of the toppings on the "Wham Bam Thank You Lamb" include New Zealand lamb, sun-dried tomato, goat cheese, Alfredo and baby spinach. The "Johnny Be Gouda" includes Thai chicken, smoked Gouda and a spicy Thai peanut sauce.

Owner Kevin Wakefield said the restaurant wanted to have unique recipes to go with its wood fire pizza oven.

"They're just unique offerings that you can't find really anyplace else," he said.

The atmosphere is to match.

"We offer an atmosphere that's as unique as the pizzas we serve," Wakefield said. "We're a pizza place not meant for takeout."

A different atmosphere might also make pizza spots a good dining idea for Valentine's Day.

At One Daytona's MidiCi, there is a live olive tree inside the restaurant and Italian movies from the 1950s and 60s play there each night.

"It's really about the ambiance mostly," Renfrow said. "Then they can come here and get a good meal and, quite frankly, it's not going to break the bank."