15 Pizzerias In Pennsylvania You Just Have To Visit
Pennsylvania’s pizza scene is a treasure trove of delicious discoveries, from Philly’s acclaimed artisanal spots to Pittsburgh’s neighborhood gems.
The Keystone State boasts unique regional styles like Old Forge’s square trays and countless family-owned establishments with recipes passed down through generations.
Ready for a mouthwatering adventure across Pennsylvania? These pizza spots are worth every mile of your road trip.
1. Pizzeria Beddia: Philadelphia’s Crown Jewel
What happens when a pizza-obsessed chef decides to perfect his craft? You get Pizzeria Beddia, once a tiny shop making just 40 pies daily, now expanded but still extraordinary. Bon Appétit crowned it America’s best pizza, and locals agree.
The seasonal corn pizza in the summer months creates lines around the block. I waited two hours once and would do it again in a heartbeat.
2. Pizzeria Vetri: Artisan Perfection
Chef Marc Vetri’s pizza havens in Philadelphia and King of Prussia aren’t just restaurants—they’re pizza pilgrimages. His thin-crust masterpieces strike that magical balance between crispy and chewy that few achieve.
The Rotolo, a rolled pizza dough with mortadella and pistachio pesto, isn’t technically pizza but might change your life anyway. Their wood-fired ovens, imported from Italy, ensure authentic Neapolitan character in every bite.
3. San Lucas Pizzeria: South Philly’s Hidden Gem
When The New York Times names you among America’s 22 best pizzerias, you’re doing something extraordinary. San Lucas flies under the radar while serving some of the most exquisite pies in South Philly. The magic happens when Mexican culinary influences meet traditional pizza-making.
Their chorizo and jalapeño pie will make you question everything you thought you knew about pizza. My cousin dragged me here last summer, and I’ve been evangelizing about it to everyone since.
4. Angelo’s Pizzeria: Cash-Only Legend
Angelo’s doesn’t need fancy marketing—their reputation for mind-blowing pizza creates lines that wrap around the block. This South Philly institution operates on its own terms: cash-only, no reservations, and when they’re out, they’re out.
The “Upside-Down” pie, sauce on top of cheese, has achieved cult status. I remember bringing an out-of-town friend here who complained about the wait until his first bite rendered him speechless. Sometimes perfection can’t be rushed.
5. Vincent’s Pizza Park: Pittsburgh’s Cheese Waterfall
Since 1952, Vincent’s has been serving what locals affectionately call the “Vinnie Pie”—a monster of a pizza where cheese and toppings extend beyond the crust. The pies arrive with their famous “grease trucks” (pools of delicious oil) that have become part of the experience.
Pittsburgh natives who move away make Vincent’s their first stop when visiting home. This Forest Hills institution isn’t about pretension—it’s about excessive, glorious, old-school pizza abundance.
6. Proper Brick Oven: Downtown Pittsburgh Excellence
Nestled in Pittsburgh’s Cultural District, Proper Brick Oven elevates pizza to fine dining without the pretension. Their wood-fired oven produces perfectly charred crusts that somehow remain chewy inside.
The Fig & Pig, topped with prosciutto, fig jam, and gorgonzola, demonstrates their commitment to unexpected flavor combinations.
What makes this place special is how they balance innovation with respect for traditional techniques, creating pies that please both purists and adventurous eaters.
7. Driftwood Oven: Sourdough Sensation
Sourdough pizza crust isn’t just a trend at Driftwood Oven—it’s their foundation. This Pittsburgh favorite began as a mobile wood-fired oven before finding a permanent Lawrenceville home where lines form nightly.
Their commitment to local sourcing means seasonal pies that showcase Pennsylvania’s best produce. The tangy, complex flavor of their naturally leavened dough creates a perfect canvas for toppings like house-made sausage and foraged mushrooms.
My first bite here three years ago ruined me for regular pizza crusts forever.
8. Fiori’s Pizzeria: South Hills Institution
Fiori’s sweet sauce has a following so devoted that Pittsburgh expatriates have been known to ship their pies across state lines. This no-frills South Hills staple has been satisfying pizza cravings since 1979.
The slightly sweet sauce paired with a generous blanket of cheese creates the quintessential Pittsburgh-style pizza. Their pepperoni cups that crisp and fill with delicious oils might be the perfect pizza topping.
Nothing fancy here, just consistently excellent pizza that’s become part of the city’s culinary identity.
9. Arcaro & Genell: Old Forge Style Pioneers
In the tiny borough of Old Forge—self-proclaimed “Pizza Capital of the World”—Arcaro & Genell stands as royalty. Their rectangular “trays” (never called pies) feature a thick, airy crust topped with a blend of cheeses that never includes traditional mozzarella.
The “red” tray comes with onion-infused sauce while the “white” tray features layers of cheese with rosemary and olive oil. I watched my Pennsylvania-born friend nearly cry with happiness when we visited after his ten-year absence from the state.
10. Mun’s Pizza: Pittsburgh’s Newest Star
When a chef combines Neapolitan techniques with Pittsburgh attitude, you get what locals call “yinzerpolitan” pizza. Mun’s has quickly risen from newcomer to essential Pittsburgh pizza destination.
Their perfectly blistered crusts support creative topping combinations without collapsing under their weight. The “Greens & Beans” pie transforms a classic Pittsburgh side dish into pizza form.
Despite being relatively new, Mun’s feels like it’s been part of the city’s food scene forever.
11. Itri Wood Fired: Bucks County Authenticity
Bristol might seem an unlikely spot for pizza perfection, but Itri’s wood-fired oven produces pies that Food & Wine deemed worthy of national recognition. Their commitment to authentic Neapolitan techniques is evident in every bite.
The 900-degree oven creates those coveted leopard spots on crusts that cook in just 90 seconds. Simple toppings like their house-made sausage and caramelized onions allow the exceptional dough to shine.
This suburban gem proves world-class pizza exists well beyond city limits.
12. A & G Pizzeria Locale: Feasterville’s Family Favorite
When a pizzeria wins local polls year after year, they’re clearly doing something right. A & G’s commitment to fresh ingredients and family recipes has made them Bucks County royalty. Their dough, made fresh daily, achieves that perfect balance between crispy exterior and chewy interior.
The Grandma pie—a rectangular thin-crust with plum tomatoes and fresh mozzarella—sells out nightly. The owners still work the counter most evenings, greeting regulars by name and remembering their usual orders.
13. Mama Russo’s: Trevose Tradition
Some pizzerias feel like an extension of someone’s home kitchen, and Mama Russo’s epitomizes this family-style approach. Though technically open only since 2020, their recipes date back generations.
The slightly sweet sauce and generous cheese-to-sauce ratio create that nostalgic pizza experience many chase but few find. Their Sicilian square has developed such a following that pre-orders are recommended.
During my visit, I watched three different customers tell the owners their pizza had become part of family traditions.
14. Picasso Pizza: Lancaster’s Artistic Approach
Sometimes, naming a pizzeria after a master artist creates expectations—Picasso Pizza delivers on that promise. Their hand-tossed pies showcase the perfect balance between artistic presentation and satisfying substance.
The crust achieves that elusive combination of exterior crispness and interior chew that marks truly great pizza. Their white pizza with ricotta and garlic oil demonstrates how simplicity often yields the most delicious results.
Despite expanding to multiple locations, each shop maintains the quality that built their reputation.
15. Brooklyn Pizza & Grill: Authentic Slice of New York
Lancaster might be Amish Country, but Brooklyn Pizza & Grill transports you straight to New York City. This family-run establishment serves the kind of foldable, thin-crust slices that define East Coast pizza traditions.
The owners’ Brooklyn roots shine through in every aspect, from the perfectly seasoned sauce to the water they import to replicate authentic NYC dough.
Their plain cheese slice, the true test of any pizzeria, achieves that perfect balance of sauce, cheese, and crust that needs no embellishment.