We know outsiders think of Philly as the land of cheesesteaks and Wawa, and, well, they aren’t entirely wrong. BUT, that doesn't mean they should overshadow one of the city’s best cuisine staples: pizza. Whether served Neapolitan, Sicilian, or shaped like a cinnamon bun (?!), we've rounded the best pizza spot in 13 different Philadelphia neighborhoods.
Nomad Pizza Company (address and info)
Nomad prides itself on making delicious pizzas with local organic produce and natural meats, leading the eatery to be considered one of the best in South Philly -- which is no easy feat. Plus the spot offers a decent selection of craft beer, good for washing down a Spicy Sopressata (margarita pizza with sopressata, honey, and sea salt).
In Riva (address and info)
Inspired by the cuisine of Naples, In Riva delivers savory Italian dishes like wood-fired pizza. For a twist on the traditional margarita, try the crab and chile pizza and add some prosciutto.
Pizzeria Vetri (address and info)
At Vetri you can choose between thin-crust selections such as the Tonno (tuna, onion, peperoncino) or the daily thick-crust rectangular pizza specials, but there's nothing saying you can't get both. For a more experimental pie, the Rotolo has you covered with a cinnamon bun-like shape that recoils to unveil the perfect medley of pizza dough, mortadella, ricotta, and pistachio pesto.
Pizzeria Beddia (address and info)
Yes, there will be a wait, and yes it will be packed, but killing time at Johnny Brenda’s nearby will only make the one-man pizza machine that is Joe Beddia that much better. If you’re feeling extra hangry try one of Beddia’s spicer concoctions; they’re on your level.
Vecchia Pizzeria (address and info)
The lauded Phoenixville original recently opened a second location in well-to-do Wayne, making it the no. 1 rival to the dozens upon dozens of pizza parlors on the Main Line. Save room after your 12in margarita for some Nutella pie, because obviously.
Zesto Pizza & Grill (address and info)
Your grease preferences will dictate whether you soak up any excess oil from Zesto’s pie with a napkin or your tongue, but either way, the casual dining spot has a great all-around roster of pizzas. The garlic bread is also not to be missed; an order of sticks will keep you from carbohydrate withdrawals.
Barbuzzo (address and info)
The narrow Mediterranean spot fills up quickly thanks to artfully made pizzas incorporating unexpected ingredients, as well as locally-inspired desserts like the La Colombe Espresso Tiramisu. For pizza, try the Uovo if you want “secret” white sauce, Parmesan, some fresh greens, and a truffled farm egg as the cherry on top.
Capofitto Pizza + Gelato (address and info)
Capofitto is no stranger to the Old City dining scene with its renowned gelato selection, but since adding a wood-fired oven last year the spot has upped its game with mouthwatering Neapolitan-style pizza rivaling some of the neighborhood’s best standbys. Portions are hefty, so you might be satisfied enough to share a pie with another person.
Kennett (address and info)
The brick-oven pizza joint has plenty of vegetarian options to appease any dinner guest, such as a traditional vegan tomato pie or margarita pizza. Fear not, meat-lovers, the porchetta pizza with slow-roasted pork and whipped lardo is there for you.
SliCE (address and info)
There are a few SliCE locations throughout the city, but when you’re in the Rittenhouse neighborhood around the corner from what feels like the last Barnes & Noble in existence, SliCE is your best bet for top-notch pizza in the immediate future. It updates its menu with monthly specials, such as January’s Meat Lover’s Pie complete with pepperoni, bacon, sausage, and prosciutto.
Bufad (address and info)
Pretend to be healthy with the Brussel Spout Neapolitan Pizza that still satisfies with scallions and fresh garlic. The Spring Garden/Callowhill spot also keeps it fresh with daily specials and new pizzas.
Pitruco Pizza (address and info)
Believe it or not, that's a wood-fired pizza that came from a food truck. Score an 11in personal pizza made to your specifications at stops around the city, most frequently in the food-truck haven that is University City/Powelton Village. Try the spicy garlic pie for a little kick to your midday lunch slump.
Washington Square West
Garces Trading Co. (address and info)
Thank God Jose Garces chose to make Philly the grounds of his restaurant empire -- otherwise Philadelphians would be hard-pressed to find Chicago-style deep dish pizza from a true Chicago native. Order a cornmeal-crusted pan pie as soon as you sit down, and nosh on bites from the bar menu during the 40 minutes it takes to make it.
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1. Nomad Pizza1305 Locust St, Philadelphia
2. In Riva4116 Ridge Ave, Philadelphia
3. Pizzeria Vetri1939 Callowhill St, Philadelphia
4. Pizzeria Beddia115 E Girard Ave, Philadelphia
5. Vecchia Pizzeria134 N Wayne Ave, Philadelphia
6. Zesto Pizza & Grill6024 Ridge Ave, Roxborough
7. Barbuzzo110 S 13th St, Philadelphia
8. Capofitto Pizza + Gelato233 Chestnut St, Philadelphia
9. Kennett848 S 2nd St, Philadelphia
10. SLiCE1740 Sansom St, Phildelphia
11. Bufad Pizza1240 Spring Garden St, Philadelphia
12. Garces Trading Company1111 Locust St, Philadelphia
Nomad is one of our favorite spots for wood-fired pizza in the city. Especially if you are able to go during happy hour or the Two For Tuesday special (buy one pie, get one free). All ingredients are locally sourced and have a pretty good rotating draft list of local and craft beers. When it comes to pizza, any meal has to include the Spicy Sopressata, which comes with thinly sliced Soppressata, garlic, red pepper, and a drizzle of honey.
An ex-punk rocker with a D.C. fine-diner and an exec. chef stint at Parc on his resume decided to momentarily forgo trusting really skinny dudes with mohawks to catch him while stagediving, so he can feed you pizza at In Riva, for which he gutted the old Franco's Trattoria to expose cinder blocks & ceiling framework, brought in a ton of Euro bicycle-race posters and industrial stools, and outfitted the patio (opening in March) with bikes strung with lights.
According to Pizzeria Vetri, authentic pizza-making is something of a lost art. At this popular Philly spot, pizza artists spend three days mixing each batch of pizza dough from rich whole-grain flour, only adding fresh local cheese and house red sauce right before shoveling the pies into their wood-fired oven. In the interest of paying homage to the delicacy of pizza prep, the restaurant has an open kitchen, where guests can watch the chefs toss mozzarella lovingly onto their homemade wheels of dough. In addition to the expertly constructed pies, Pizzeria Vetri serves a full list of craft beers and a selection of wines on tap. Decked with white string lights and cedar wood panels, the place is in the business of making pizza great again. The pizza-making outpost of acclaimed local chef Marc Vetri slings enormous calzones, wood-fired pizzas, and bottled cocktails for two.
Joe Beddia's Fishtown shop is a serious pizza destination. The tiny seatless operation makes 40 pizzas a night, and people start lining up an hour before it opens to get their 16-inch pie. Beddia forgoes the wood-fired oven of many a Neapolitan pizzeria for a gas oven, which means the pies take longer to cook, but once you've waited in line for two hours, what's 10 more minutes? Note: Pizzeria Beddia is cash-only.
The lauded Phoenixville original recently opened a second location in well-to-do Wayne, making it the number one rival to the dozens upon dozens of pizza parlors on the Main Line. Save room after you’re 12-inch margarita for some dessert nutella pie, because obviously.
Just opened in the former Venuto's locale, Zesto's dedicated to filling you up with charbroiled cheesesteaks, 1/2 lb burgers, and homemade roast pork or chicken 'wiches (like the house special topped w/ mozzarella & roasted peppers), plus calzones, stromb
Barbuzzo is a Mediterranean haven built of beautiful re-purposed Mid-Atlantic woods -- floor boards from Maryland dock pilings, refurbished church pews from a West Philly church, tabletops cut from local dam wood. White-washed brick walls meet a marble-topped bar, which leads into an open kitchen almost as narrow as the restaurant itself, but the space constraints certainly have no bearing on the quality of the food. The restaurant offers everything from small plates -- heirloom pumpkin and mushrooms over polenta with sage brown butter -- to pizzas and pastas -- slow-roasted pear pizza with sweet gorgonzola, prosciutto, and toasted walnuts -- and of course, meatier entrees like the house ground short rib and pork meatballs with pickled peppers and fresh oregano. The cocktail menu is equally inventive and just as exhaustive, and then there's dessert...
Capofitto is no stranger to the Old City dining scene with its renowned gelato selection, but since adding a wood-fired oven last year the spot has only upped its game with mouth watering Neapolitan style pizza rivaling some of the neighborhood’s other pizza standbys. Portions are hefty so you might be satisfied enough to share a pie with another person.
Situated in the former Lyon's Den spot that was Kennett Cafe for 62 years, Kennett-not-Cafe's a neighborhood sleeve plating locally sourced dishes "for vegetarians and omnivores" from a guy who used to run Yard's Tasting Room and grew up right around the corner from the new joint, whose comfy confines include deep red walls filled with old-ass b&w site pics and tables handmade by the GM's dad, but not GM's dad, who still hasn't forgiven it for making the Pontiac Aztek.
After just one slice you may be begging for the whole pie. SLiCE’s hand-tossed pies are topped with homemade sauce from hand-crushed San Marzano plum tomatoes. Gourmet combos include truffle with portobello and artichokes, chicken scaloppini and clams casino.
From the dudes behind Prohibition Taproom and Cafe Lift, Bufad Pizza's an industrially charged corner pie shop baking thin-crust Neapolitans in under 2mins (with help from a 900-degree wood oven), plus pizza bread stuffed sandwiches and to-go slices. What now, Sierra Mists.
GTC's Iron Chef Jose Garces' first foray into culinary curation: an indoor cafe and marketplace modeled after outdoor European affairs stocked with goods and ingredients featured on his menus, from hand-selected coffee roasts and pastries to imported cheeses and prepared foods, with full-service high-top butcher's block tables plus the option to uncork 200+ bottles of vino (purchased from the PLCB's first wine boutique).