12 Pennsylvania Pizza Places That Always Have A Line On Fridays
Friday night in Pennsylvania means one thing: pizza. All across the state, certain pizzerias have reached near-mythic status – places where the line spills out the door and no one minds waiting.
These hometown heroes have perfected their craft, turning dough, sauce, and cheese into something worth planning your whole week around.
Let’s find out where we can eat the best pizza in Pennsylvania – the choice is hard because they are all so good, but some definitely stand out.
1. Angelo’s Pizzeria – Philadelphia
Angelo’s opened on 9th Street in 2019 after starting in Haddonfield, NJ, in 2013, and the Friday rush here is no joke.
Families pack the small dining room while others wait patiently outside, chatting with neighbors they probably see every week.
The tomato pie here is legendary, with a thick, chewy crust topped with tangy sauce and just enough cheese to hold everything together. I once waited 45 minutes on a rainy Friday, and honestly, I’d do it again without hesitation.
The staff moves fast, but the line barely budges because everyone orders multiple pies to take home.
2. Pizza Shackamaxon – Philadelphia
Fishtown’s Pizza Shackamaxon is known for giant New York–style slices and whole pies, and the neighborhood has fully embraced this thin, crispy creation.
Every Friday, the line forms early as people crave those huge, foldable slices and generous toppings.
The pepperoni cup and char pizza is their signature, with grease pooling in each little pepperoni cup like tiny flavor reservoirs. They only make a limited number of pies each night, so arriving early is essential.
The vibe is casual and friendly, with regulars greeting each other while they wait for their number to be called.
3. Pizzeria Beddia – Philadelphia
Once dubbed the best pizza in America, Pizzeria Beddia has earned its reputation through simple perfection. Owner Joe Beddia focuses on quality ingredients and precise technique, creating pies that have people lining up before the doors even open on Fridays.
The crust strikes that perfect balance between chewy and crispy, while the sauce tastes bright and fresh. I’ve seen people travel from New York just to grab a pie here, which says everything you need to know. Reservations fill up weeks in advance, so walk-ins should expect to wait, but the experience is worth every minute.
4. Tacconelli’s Pizzeria – Philadelphia
Tacconelli’s operates on a unique system that adds to its mystique: you must call ahead to reserve your dough. This Port Richmond institution has been around since 1918, and Fridays see their phone ringing off the hook as customers secure their spot.
The coal-fired oven produces a blistered, smoky crust that’s impossible to replicate at home. Toppings are fresh and plentiful, but many purists order the plain tomato pie to appreciate the quality of the dough itself.
The reservation system means the line moves efficiently, but there’s always a crowd waiting to pick up their pre-ordered pies for Friday night gatherings.
5. Down North Pizza – Philadelphia
North Philly’s Strawberry Mansion neighborhood welcomed Down North Pizza with open arms, and now Fridays here feel like a neighborhood party. The Detroit-style square pizzas have caramelized, crispy edges and substantial, airy crumb.
What sets this place apart is the consistency of their crust, which stays crispy even under a heavy load of toppings. The pepperoni pie is a bestseller, but their creative specialty pies rotate regularly to keep things interesting.
Grab a pie and hang out at one of the outdoor tables, where you can watch the steady stream of customers continue throughout the evening.
6. Circles + Squares – Philadelphia
Olde Richmond’s Circles + Squares serves both hand-tossed round pies and rectangular square-pan pizzas with crispy, frico-style edges, giving customers the best of both worlds.
Friday crowds fill the modern, bright space as people debate which style to order this week.
The square pies reheat beautifully and come out with a crispy bottom and airy, pillowy dough. My personal favorite is the potato and rosemary square, which sounds simple but delivers incredible flavor.
The round pies cook quickly in their ovens, so the line moves faster than you’d expect given the crowd size.
7. Lorenzo & Sons Pizza – Philadelphia
After a night out on South Street, Lorenzo & Sons becomes the ultimate destination for massive, floppy slices that cost less than you’d expect. Open until 3 AM on Fridays, the line here never seems to end as hungry customers keep filing in.
Each slice is roughly the size of your face, requiring two hands and a strategic folding technique. The cheese stretches for days, and the grease drips just enough to remind you this is real pizza, not some fancy imitation. I’ve never seen this place empty, and the staff somehow manages to serve everyone efficiently despite the constant chaos and crowds.
8. DeLorenzo’s Tomato Pies – Yardley
Bucks County’s DeLorenzo’s has been perfecting tomato pies since 1936, and their Yardley location sees serious Friday traffic from both locals and visitors. The family recipe hasn’t changed much over the decades, which is exactly how customers want it.
Thin crust serves as the foundation for their signature tomato pie, where sauce goes on top of the cheese instead of underneath. This might seem backward, but one bite explains why they’ve stuck with this method for nearly 90 years.
They take online orders and accept cards, so come prepared, and expect to wait alongside families who’ve been coming here for generations.
9. Mineo’s Pizza House – Pittsburgh
Squirrel Hill’s Mineo’s has been a Pittsburgh institution since 1958, serving square-cut pies that locals simply call Mineo’s pizza. Friday nights bring families, college students, and everyone in between, all craving that distinctive taste.
The crust is thicker than typical thin-crust pizza but not quite as thick as Sicilian style, creating a unique texture that’s become synonymous with Pittsburgh pizza. Toppings go all the way to the edges, ensuring every bite delivers maximum flavor.
My college roommate from Pittsburgh insists this is the only real pizza, and after trying it, I understand the fierce loyalty.
10. Aiello’s Pizza – Pittsburgh
Aiello’s operates two locations around Pittsburgh, but the original Squirrel Hill shop still draws the biggest Friday crowds. Their thick, doughy crust and sweet sauce define Pittsburgh-style pizza for many locals.
Ordering the white pizza here is a move many regulars swear by, with garlic, olive oil, and cheese creating a simple but addictive combination. The slices are hefty, so two pieces usually fill you up completely.
Service is quick despite the crowds, with experienced staff who’ve been working the Friday rush for years and know exactly how to keep things moving smoothly while maintaining quality.
11. Fiori’s Pizzaria – Pittsburgh
Brookline’s Fiori’s has been family-owned since 1979, and their loyal customer base ensures Friday nights are always busy.
The pizza here represents classic Pittsburgh style, with a thick, bready crust that’s more filling than typical thin-crust options.
Their sauce leans slightly sweet, which pairs perfectly with the generous amounts of cheese they pile on each pie. Many customers order half-baked pizzas to finish at home, a popular option for those hosting Friday night gatherings.
The atmosphere feels like stepping back in time, with vintage decor and the same recipes they’ve been using for over 70 years of operation.
12. Arcaro & Genell – Old Forge
Old Forge claims to be the pizza capital of the world, and Arcaro & Genell stands as one of its most popular ambassadors. Friday nights see cars lined up outside this unassuming spot as people come from all over northeastern Pennsylvania.
Old Forge pizza differs significantly from other styles, with a thick, rectangular crust topped with a blend of cheeses and sauce that’s more oniony than tomato-forward.
The red and white varieties each have devoted fans who argue passionately about which is superior.
Prices remain remarkably reasonable, making it easy to order multiple trays and feed a crowd without spending a fortune on Friday night.