The Best Pizza in Philly: From Fermented Neapolitan to the Iconic Tomato Pie

While Philadelphia often leads with the cheesesteak, the city has quietly become one of the premier pizza destinations in the country. The “Philly Style” isn’t just one thing—it’s a spectrum that ranges from high-end, naturally leavened Neapolitan rounds to the century-old tradition of the “tomato pie.” Whether you’re looking for a thin-crust masterpiece or a thick, cheeseless square, the city’s ovens have you covered.

Naturally Leavened & Neapolitan: The Fermentation Masters

In the last decade, Philly has seen a surge in “new-school” pizzerias that prioritize long fermentation and high-quality, often local, ingredients. These pies are defined by a light, airy, and slightly tangy crust.

• Pizzeria Beddia (Fishtown): Once famously named the “Best Pizza in America,” Joe Beddia’s operation has moved from a standing-room-only shop to a full-service restaurant. The dough is the star here—naturally leavened and fermented for deep flavor.
  • The Order: The classic Red Pie with fresh mozzarella and Galen’s Reserve cheese. Don’t skip the small plates like the judion beans while you wait.
• Pizzeria Stella (Headhouse Square): A Stephen Starr staple that brings a wood-fired Neapolitan sensibility to the city. The crust is thin, charred, and perfectly chewy.
  • The Order: The Tartufo with black truffle, egg, and fontina for a rich experience, or the Margherita to test the purity of their wood-fired technique.

Thin-Crust Classics: The Neighborhood Staples

If you’re looking for the kind of pizza that defined South Philly and the riverwards, you’re looking for thin, crispy, and structural integrity. These are the pies you can fold, but probably won’t need to.

• Angelo’s Pizzeria South Philly: Often cited as the gold standard for South Philly pizza, Angelo’s is a cash-only, no-seating powerhouse. Their crust has a legendary “shatter” to it—crispy on the bottom but soft enough to handle heavy toppings.
  • The Order: A plain Large Round or the Upside Down pie (cheese on the bottom, sauce on top).
• Pizza Shackamaxon (Fishtown): This “slice window” on Girard Avenue has mastered the thin-crust game. Their pies are known for a “leopard-spotted” char and giant slices that hold their weight.
  • The Order: The Pepperoni—the cups curl up into little pools of flavor—or the weekly special, which often features inventive, seasonal toppings.
• Tacconelli’s Pizza (Port Richmond): A true “reservation-only” experience where you have to call ahead to reserve your dough, not just your table. It’s a thin-crust institution that has been using the same brick oven for generations.

Iconic Thick-Cut Square Tomato Pies: The Cheeseless Tradition

The “Philly Tomato Pie” is a distinct regional category. Often referred to as “Church Pizza,” it is typically served at room temperature, featuring a thick, focaccia-like dough topped with a sweet, herbaceous tomato gravy and—most importantly—no melted cheese (usually just a dusting of Romano or Parmesan).

• Sarcone’s Bakery (Bella Vista): Located in the heart of the Italian Market, Sarcone’s is a fifth-generation institution. Their tomato pie is unabashedly thick, baked in massive brick hearths until the edges are crunchy and the middle is juicy.
• Gaeta’s Tomato Pies (Northeast): A Northeast Philly icon that traces its origins back over 75 years. Their sauce is famously sweet and the crust has a “mid-range” girth that makes it a perfect snack for a crowd.
• Cacia’s Bakery (South Philly): This is the nostalgic, “classroom party” tomato pie. It’s dense, white-bread-style dough with a tangy sauce that has fed South Philly families for four generations.
• New York Bakery (South Philly): Don’t let the name fool you; this 11th Street spot is as Philly as it gets. Their square slices are bright and saucy, and you can even buy their dough to try your hand at a tomato pie at home.

Understanding the Styles