The 16 Best Pizza Spots Found Across Pennsylvania Towns And Cities
Pennsylvania is a state where pizza isn’t just food; it’s a passion.
From bustling city pizzerias to small-town hidden gems, these spots serve pies that wow with crispy crusts, savory sauces, and inventive toppings.
Locals know where to find the best slices, and each bite tells a story of dedication, flavor, and community.
Whether you love classic cheese or daring combinations, these Pennsylvania pizza spots prove that every town has a slice worth seeking out.
1. Angelo’s Pizzeria: South Philly’s Crust Sensation
Lines form before opening at this South Philly gem where owner Danny DiGiampietro crafts dough that’s somehow both crispy and chewy. The secret? Three-day fermentation and an old-school deck oven.
What started as a sandwich shop evolved into pizza royalty when Danny’s homemade dough experiments went viral on Instagram.
Cash only and frequently sold out, this spot represents pizza as a genuine passion project rather than just another business.
2. Pizzeria Beddia: The Once-Appointment-Only Legend
Joe Beddia turned pizza into an exclusive event when his tiny Fishtown shop served just 40 pies nightly by appointment only. Food critics called it America’s best pizza, and locals treated reservations like gold.
Now expanded into a proper restaurant, Beddia maintains its quality with naturally leavened dough and premium toppings.
The signature pizza features Old Gold cheese, a creamy aged cheese that melts perfectly against the tangy tomato sauce.
3. Tacconelli’s Pizzeria: The Dough Reservation Phenomenon
At this Port Richmond institution, you don’t reserve a table; you reserve dough! Family-owned since 1946, Tacconelli’s makes limited dough daily, requiring pizza lovers to call ahead or risk disappointment.
Their thin-crust pies emerge from a 73-year-old brick oven that hasn’t been turned off in decades.
The signature white pie with spinach and tomato showcases their philosophy: simple ingredients on perfectly charred crust. Nothing fancy, just generations of pizza perfection.
4. Down North Pizza: Mission-Driven Deliciousness
Pizza with purpose defines Down North in North Philadelphia. This Detroit-style pizzeria exclusively employs formerly incarcerated individuals, providing second chances alongside square pies with perfectly crispy edges.
Founded by chef Kurt Evans, the social justice mission doesn’t overshadow the food quality.
Their signature “Uptown” pizza combines spicy pepperoni with house-made ranch drizzle on thick, airy crust with caramelized cheese borders that crunch with each bite.
5. Lorenzo & Sons Pizza: The South Street Slice Institution
Massive 28-inch pies and a strict “no toppings” policy made Lorenzo & Sons a Philadelphia legend. Late-night revelers have flocked to this South Street staple for decades, creating a pizza pilgrimage spot.
After a devastating 2012 fire, the reopening saw lines around the block. Their pizza remains gloriously simple: thin, foldable crust with tangy sauce and just enough cheese.
The late-night slice window serves as South Street’s unofficial community center after the bars close.
6. Santucci’s Original Square Pizza: The Upside-Down Revolution
Family-owned since 1959, Santucci’s flipped pizza conventions by putting sauce on top of cheese.
This “upside-down” approach prevents the thin crust from getting soggy while creating a distinctive look that’s recognizably Philly.
Their thick-cut pepperoni cups into perfect little flavor bowls when baked.
With multiple locations throughout the city now, the Northeast Philly original maintains its charm with vintage booth seating and photos of founder Joseph Santucci Sr. proudly displayed.
7. Circles + Squares: Pizza Geometry Never Tasted So Good
Pizza math takes delicious form at Circles + Squares, where you can order round Neapolitan-style or Detroit-inspired squares from the same menu.
Owner Daniel Gutter perfected his craft making pizzas in his apartment before opening this Kensington hotspot.
The square pies feature cheese all the way to the edges, creating caramelized crusts that pizza aficionados dream about.
Their “Meaty Nightmares” pizza combines pepperoni, sausage and bacon with hot honey for sweet-savory perfection.
8. Mineo’s Pizza House: Pittsburgh’s Pizza Rivalry Champion
Since 1958, Mineo’s has fueled Pittsburgh’s most passionate pizza debate against nearby rival Aiello’s.
Located in Squirrel Hill, Giovanni Mineo’s original recipes remain unchanged, with pizzas featuring extra-thick layers of cheese that stretch for miles when pulled.
The dough gets a distinctive sweetness from a secret ingredient locals have tried to guess for generations.
Pittsburgh expats regularly have these pies shipped across the country, unable to find comparable cheese coverage anywhere else.
9. Aiello’s Pizza: The Other Half of Pittsburgh’s Great Debate
Giuseppe Aiello worked at Mineo’s before opening his competing shop just blocks away in 1978, creating Pittsburgh’s legendary pizza rivalry.
The thin crust offers more resistance than Mineo’s, with sauce that leans slightly sweeter.
Pittsburgh families often split loyalty between the two shops, with heated debates erupting at dinner tables citywide.
The small dining room features vintage black and white photos of Sicily, nodding to the founder’s roots and traditional recipes that haven’t changed in decades.
10. Fiori’s Pizzaria: The South Hills Secret Weapon
Sweet sauce distinguishes Fiori’s pies from the competition in Pittsburgh’s South Hills area.
Operating since 1979, this Brookline neighborhood favorite keeps locals coming back with consistently perfect cheese distribution and that distinctive sweet tomato base.
The unassuming exterior hides a pizza institution where dough is made fresh twice daily.
Pittsburghers will drive across town in snowstorms just for their pepperoni rolls, pillowy dough wrapped around generous meat portions and served with that famous sweet sauce on the side.
11. Driftwood Oven: Sourdough Pizza Perfection
From farmers market stand to brick-and-mortar success story, Driftwood Oven brings sourdough expertise to Pittsburgh’s pizza scene.
The 48-hour fermented crust develops complex flavors while supporting seasonal, locally-sourced toppings.
Owner Neil Blazin earned a cult following before opening the permanent Lawrenceville location.
Their “Forest Dweller” pizza showcases wild mushrooms, truffle honey, and fresh herbs on that distinctive tangy sourdough base. The restaurant’s wood-lined interior mirrors the rustic, artisanal approach to their pizza.
12. Beto’s Pizza: The Cold-Cheese Phenomenon
Only in Pittsburgh would unmelted cheese become a signature style.
Beto’s on Banksville Road serves square cut pizza with baked crust and sauce, then adds cold shredded provolone after baking, creating a temperature contrast that sounds strange but tastes amazing.
Open since 1949, generations of Pittsburghers defend this unusual approach against confused out-of-towners.
The cheese gradually melts from the heat of the sauce below, creating a constantly evolving eating experience from first bite to last.
13. Arcaro & Genell: Old Forge’s Square Tradition
In a town that calls itself the “Pizza Capital of the World,” Arcaro & Genell stands as Old Forge’s pizza ambassador.
Their rectangular “trays” (never called pies) come in red or white varieties with distinctive crusty, chewy dough.
The white pizza features multiple cheeses without sauce, while red versions use a slightly sweet onion-infused sauce.
Founded in 1962, the recipes reflect the town’s mining history, when wives created filling meals using simple ingredients. The cheese blend remains a closely guarded secret passed down through generations.
14. Revello’s Pizza: The Other Old Forge Champion
Old Forge style gets proper representation at Revello’s, where the distinctive rectangular pizzas feature a lighter, airier crust than typical Sicilian styles.
The cheese blend includes American cheese, a local twist that creates exceptional meltability.
Founded in 1967, this family-run spot serves their white pizza with rosemary-infused olive oil beneath the cheese.
The dining room walls feature coal mining memorabilia honoring the town’s heritage alongside photos of celebrities who’ve made the pilgrimage to try this unique regional style.
15. Sabatini’s Pizza: Exeter’s Time Capsule Since 1958
Walking into Sabatini’s feels like entering a pizza parlor from another era. The wood-paneled walls, vintage booths, and neon beer signs create the perfect backdrop for their thin-crust pizza with slightly charred edges.
The sauce recipe dates back to founder Louis Sabatini, who insisted on hand-crushing imported Italian tomatoes.
Their signature “pagash” pizza represents northeastern PA’s coal region heritage, a double-crust pizza stuffed with cheese and potatoes, reflecting the hearty meals miners once carried underground.
16. John’s Wildwood Pizzeria: Jersey Shore Flavor in Pennsylvania
Wildwood, NJ, boardwalk pizza flavor arrived in Harrisburg thanks to John’s Wildwood Pizzeria.
The thin, foldable crust maintains the perfect balance between crispy and chewy, while the sauce brings subtle sweetness that New Jersey shore visitors will instantly recognize.
Owner John Tripeny brought his family recipes inland in 1989, creating a pizza oasis for beach pizza lovers.
The walls feature vintage Wildwood boardwalk photos and beach memorabilia, letting inland Pennsylvania residents enjoy shore pizza without the four-hour drive.