Pennsylvania pizza. It’s a subject that ignites passions, sparks debates, and, frankly, deserves a dedicated following. And it’s getting one. Thanks to the tireless work of The Keystone’s newsletter editor, Patrick Berkery, and a chorus of enthusiastic readers, we’re charting a course through the commonwealth’s most compelling pies. Berkery recently completed a tour of eastern Pennsylvania, sampling pizzas recommended by you, our readers, and the results are in. But this isn’t just a list; it’s a glimpse into the evolving landscape of Pennsylvania pizza, a story of tradition, innovation, and the enduring power of a perfectly crafted slice.
Beyond the List: Why Pennsylvania Pizza Matters Now
The resurgence of interest in regional pizza styles isn’t accidental. In an era of homogenization, where chain restaurants dominate and culinary trends flit across the globe, people are craving authenticity. They want to connect with the history and character of their communities, and for many, that connection is forged over a shared love of local pizza. This isn’t simply about taste; it’s about preserving a cultural heritage. Pennsylvania, with its diverse immigrant history and distinct regional identities, is uniquely positioned to offer a rich tapestry of pizza experiences. And as Berkery’s journey demonstrates, there’s still so much to discover.
Angelo’s Pizzeria, Wilkes-Barre: A Diamond City Institution
Angelo’s Pizzeria in Wilkes-Barre isn’t just a pizzeria; it’s a landmark. As Berkery notes, the locals already know its brilliance. The generous topping of pepperoni, the sweet and subtly spicy sauce applied *on top* of the cheese – it’s a formula that’s worked for over 50 years. But Angelo’s represents more than just a great pizza. It embodies a specific working-class Italian-American tradition that flourished in Northeastern Pennsylvania’s coal region. The inclusion of Middleswarth chips, a local snack food staple, with every order is a testament to the pizzeria’s deep roots in the community. The Times Leader has chronicled Angelo’s enduring popularity for decades, highlighting its role as a gathering place for generations of families.
Apizzeria 888 by Sebastian, Elkins Park: The Pursuit of Dough Perfection
Sebastian Besiso’s Apizzeria 888 isn’t just a pizza lab; it’s a testament to the power of obsessive dedication. The six-week dough fermentation process is almost unheard of, pushing the boundaries of traditional Neapolitan pizza-making. This extended fermentation develops complex flavors and creates a remarkably light and airy crust. “The longer fermentation allows for a more digestible pizza,” explains Andrew Knowlton, Executive Editor of Food & Wine. “It breaks down the gluten, making it easier on the stomach and unlocking deeper, more nuanced flavors.” The limited production – only 50 pies a day – underscores Besiso’s commitment to quality over quantity. It’s a model that prioritizes craftsmanship and elevates the pizza experience to an art form.
La Nova, Northeast Philadelphia: The Dependable Neighborhood Classic
La Nova in Northeast Philadelphia reminds us that not all great pizza needs to be avant-garde. Sometimes, all you want is a reliably delicious, no-frills pie. The $15.95 large plain pizza is a rarity in today’s market, a testament to La Nova’s commitment to affordability. This affordability is increasingly essential as inflation continues to impact food prices. La Nova’s success demonstrates that there’s still a strong demand for accessible, high-quality pizza that doesn’t break the bank.
Switchback Pizza Company, Emmaus: A Celebration of Local Ingredients
Switchback Pizza Company in Emmaus seamlessly blends Neapolitan techniques with a focus on Pennsylvania-sourced ingredients. The white pie with prosciutto, stracciatella, roasted red peppers, arugula, and Pecorino Romano is a showcase of seasonal flavors. The freshness of the arugula, described by Berkery as tasting like early June, is a testament to the quality of local produce. The pairing with Pennsylvania-made beers and wines, including Red Balloon Cider, further reinforces the pizzeria’s commitment to supporting the local economy. This farm-to-table approach is increasingly popular, as consumers turn into more conscious of where their food comes from.
Verona Pizza – Maple Glen: The New Standard in Suburban Pizza
Verona Pizza in Maple Glen has quickly become a destination for pizza lovers in the Philadelphia suburbs, even earning a shout-out from the governor. The O.G. Pie, with its two kinds of mozzarella, San Marzano tomato sauce, basil, and Grana Padano, is a masterclass in flavor balance. The comparison to Angelo’s Pizzeria is apt, but Verona’s slight edge may be due to its innovative approach to crust charring and blistering. The long lines are a testament to its popularity, but likewise reflect a broader trend: the willingness of consumers to wait for exceptional quality. “People are increasingly valuing experiences over convenience,” says Nation’s Restaurant News Senior Editor Pat Coyle. “They’re willing to spend more time and money on food that’s truly memorable.”
The Future of Pennsylvania Pizza: A Call to Exploration
Berkery’s journey through eastern Pennsylvania’s pizzerias is more than just a culinary adventure; it’s a reminder of the vibrant food culture that exists within the commonwealth. It’s a call to explore, to support local businesses, and to appreciate the artistry and tradition that goes into every slice. The information gap here isn’t about *where* to find good pizza, but *why* it matters. Why are we so drawn to these regional variations? Why do we feel such a strong connection to our local pizzerias? The answer, it seems, lies in the intersection of taste, tradition, and community.
What’s *your* favorite Pennsylvania pizzeria? Share your recommendations, and let’s continue to map the commonwealth’s pizza landscape together. What hidden gems are waiting to be discovered? What stories are waiting to be told? Let us know in the comments below.
