8 Pennsylvania Pizzerias That Regulars Choose Over The Big Chains
Pennsylvania’s pizza scene goes far beyond the familiar chain restaurants you see on every corner. Locals know the real magic happens in family-owned establishments where recipes have been perfected over generations.
From Philadelphia’s bustling streets to Pittsburgh’s historic neighborhoods, these beloved pizzerias serve up slices that keep customers coming back for decades.
1. Angelo’s Pizzeria: South Philly’s Crust Champion
Lines form around the block for Angelo’s legendary dough, which strikes that perfect balance between chewy and crispy. Owner Danny DiGiampietro treats pizza-making like an art form, with hand-crushed tomatoes and house-made mozzarella.
The seating is limited, but regulars don’t mind the wait. Cash-only and occasionally selling out before closing time, Angelo’s operates with an old-school charm that makes each pie taste even better.
2. Tacconelli’s Pizzeria: Philadelphia’s Reservation-Required Gem
Tacconelli’s operates with a charming quirk – you must call ahead to reserve your dough. This Port Richmond institution has been baking thin-crust pizzas in the same brick oven since 1946, creating a cracker-thin base that locals swear by.
The menu remains refreshingly simple, offering a modest lineup of classic toppings (spinach, pepperoni, prosciutto, sausage, and more) rather than an overwhelming list.
Bring your own beer and wine to enjoy with what many Philadelphians consider the most authentic pizza experience in the city.
3. Lorenzo & Sons Pizza: Massive Slices With No Nonsense
When I first moved to Philly, a friend insisted we grab a late-night slice at Lorenzo’s. I was shocked when the counter guy handed me a paper plate barely containing a slice bigger than my head.
That’s the Lorenzo experience – enormous, no-frills slices that require two hands and strategic folding.
Lorenzo’s South Street location has been a Philadelphia institution for decades. No toppings, no substitutions – just classic cheese pizza served with attitude and local character.
4. Beto’s Pizza: Pittsburgh’s Cold-Cheese Phenomenon
Beto’s stands out with its unique approach – hot square slices topped with cold cheese and toppings after coming out of the oven. This unconventional method creates a temperature contrast that Pittsburgh natives defend passionately against confused out-of-towners.
The crust is thick and focaccia-like, providing the perfect base for heaping piles of unmelted cheese. Since 1953, this Banksville Road landmark has been serving its distinctive style, creating generations of loyal customers who wouldn’t have their pizza any other way.
5. Iron Born Pizza: Detroit-Style Done Right in Pittsburgh
My family’s pizza night tradition changed forever after discovering Iron Born’s caramelized cheese crust. The rectangular pies feature edges of crispy, cheese-crusted perfection that we now fight over at every gathering.
Chef Pete Tolman brings Detroit-style pizza to Pittsburgh with impressive attention to detail. The dough ferments for 72 hours before being pressed into steel pans, creating a light, airy interior and crispy exterior that’s earned national recognition despite being relatively new to Pennsylvania.
6. Aiello’s Pizza: Squirrel Hill’s No-Frills Neighborhood Favorite
Aiello’s has been a Pittsburgh staple since 1978, serving up classic New York-style pies that locals line up for. The crust achieves that elusive perfect chew – thin enough to fold but substantial enough to hold generous toppings.
The tiny storefront on Murray Avenue often has customers spilling onto the sidewalk. College students, families, and longtime residents all converge for reasonably priced slices served without pretense or fuss, just consistent quality that’s kept Aiello’s thriving for over four decades.
7. Arcaro & Genell: Old Forge Style From Pizza’s Second Capital
Old Forge, Pennsylvania proudly calls itself “The Pizza Capital of the World,” and Arcaro & Genell stands as its flagship pizzeria.
Their rectangular “trays” (never called pies) feature a distinctive crust that’s neither thin nor thick, topped with a blend of cheeses that notably doesn’t include traditional mozzarella.
The red version comes with slightly sweet sauce, while the white features layers of cheese and herbs between two crusts.
This regional specialty remains relatively unknown outside northeastern Pennsylvania, making it a true local treasure.
8. Pica’s Restaurant: The Upside-Down Pizza Pioneer
Pica’s flips pizza convention on its head with their famous upside-down pies – cheese goes down first, followed by toppings, then sauce on top. This reverse layering technique, perfected since 1956, prevents the crust from getting soggy while creating a distinctive flavor profile.
The square-cut, thick-but-airy crust has a devoted following in Delaware County. Though they’re relocating from Upper Darby to Broomall in 2025, loyal customers are relieved the recipe isn’t changing – proof that sometimes pizza tradition is worth preserving exactly as it is.