![\"Owner](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/12\/6DOXPP5INNDEXEJVI4S4ODBUCU.jpg\")
<\/p>\nIsaiah Vazquez \/ For The Inquirer<\/p>\n
It\u2019s raining hot honey and pecorino. <\/p>\n
What a year for the Philly-area pizza scene. To recap 2025\u2019s newcomers, we saw full-service settings that treat pizza as one pillar of a modern Italian restaurant, such as Cerveau in Spring Arts, Corio in University City<\/a>, Scusi in Northern Liberties, and the hypermart Eataly in King of Prussia<\/a>. Fishtown\u2019s roster expanded with Marina\u2019s Pizza, from the grandson of a local pizza magnate. The late-night scene, moribund for the last five years, now has 15th Street Pizza & Cheesesteak in Rittenhouse. Other newcomers include Angelina\u2019s in deep South Philly, Rhythm & Spirits in Suburban Station, Puglia on South Street, and Italian Family Pizza on the Parkway<\/a>. Michael Cappelli<\/p>\n 15th Street Pizza & Cheesesteak<\/a><\/p>\n Center CityPizza$<\/p>\n When it\u2019s creeping past 2 a.m. and the bars are letting out, you need a munchie run: That is what drove brothers Andrew and Michael Cappelli, who own Cappelli\u2019s, a late-night pizzeria on 13th near Locust, to open this corner parlor and cafe in the former Starbucks at 15th and Latimer. It\u2019s open till 3 nightly, with a case that\u2019s stocked with slice options. The plain cheese and the pepperoni are the big sellers, as you\u2019d imagine, but they sell plenty of the buffalo chicken ranch (rounds and Sicilians), broccoli spinach ricotta (rounds), and Margherita Sicilians. If pizza isn\u2019t singing your song, they\u2019ve got overloaded cheesesteaks coming off the flattop.<\/p>\n Doesn’t take reservations Courtesy of Angelina’s Pizza<\/p>\n Angelina’s Pizza<\/a><\/p>\n South PhiladelphiaItalian$<\/p>\n Saloon alumnus Marty Angelina and Franco & Luigi veteran Brian Cunningham serve abundantly topped New York-style pizza along with a menu of sandwiches, chicken cutlets, pastas, and stuffed long hots wrapped in bacon from this Seventh and Oregon Avenue space, formerly the Pizza Shop and Ralph & Rickey\u2019s. The pizza that gets the most attention is the Honeyroni, a mix of pepperoni, ricotta, and hot honey, available by the slice or the pie. Its location makes it an easy jump to the sports complex. (Bonus: John\u2019s Water Ice has a pickup window here in season.)<\/p>\n Doesn’t take reservations Michael Klein \/ Staff<\/p>\n Anomalia Pizza<\/a><\/p>\n Montgomery CountyPizza$<\/p>\n The phrase that pays at this humble, stand-alone slice shop<\/a> near the Fort Washington SEPTA station is \u201cdrunken grandma\u201d: That\u2019s Frank Innusa\u2019s crispy, almost buttery-bottomed squares topped with fresh mozzarella and ribboned with a thick, creamy vodka sauce amped with pancetta. Other hits include the stromboli and the uncommon mozzarella in carrozza \u2014 basically, a mozzarella stick in sandwich form (cheese tucked inside bread, crusted with bread crumbs, and fried). There\u2019s seating for dine-in.<\/p>\n Giovanni Viseglia<\/p>\n Antica Pizza Co.<\/a><\/p>\n Bucks CountyPizza$<\/p>\n Whether you\u2019re after thin or thick crusts, 12- or 16-inch, there\u2019s something for everyone among the grandmas, Sicilians, and New York pizzas at this roomy, contemporary strip-mall spot in central Bucks County. If you\u2019re indecisive, there is the capricciosa, which has a little bit of everything on top. The oven also turns out pinsa (the Roman-style flatbread) and schiacciata for Tuscan-style sandwiches.<\/p>\n Elizabeth Robertson \/ Staff Photographer<\/p>\n Apizzeria 888 by Sebastian<\/a><\/p>\n Montgomery CountyPizza$<\/p>\n Owner\/pizzaiolo Sebastian Besiso is the first to say that you may not like his pizza, especially if you prefer more conventional New York or Neapolitan styles. His \u201cRoma\u201d \u2014 available in limited qualities at his one-man hole-in-the-wall takeout<\/a> in Elkins Park \u2014 is built with two kinds of aged cheese, a smear of a slightly sweet tomato basil sauce, and an almost impossibly thin crust that shatters around the edges as you bite. There is no flop whatsoever. Apizzeria pies have the crunchy, cheese-on-the-bottom qualities of Chicago tavern-style, though Besiso slices them into conventional eighths, not party squares.<\/p>\n Neal Santos<\/p>\n Barclay Pies<\/a><\/p>\n Camden CountyPizza$<\/p>\n This cheery, spacious spot offers gluten-free crusts (using Caputo\u2019s flour) along with a line of conventional pies, plus other foods (chicken tenders, wings, fries, cookies) that are gluten-free from inception. The lineup: five red pizzas (plain, pepperoni, sausage, pineapple, and a vegan margherita featuring cashew milk mozzarella cheese by Miyoko\u2019s Creamery) and four whites (arugula, mushroom, broccoli, and buffalo chicken). Allergen info and protocols are up on their Instagram. Plain and pepperoni slices are available over lunch.<\/p>\n Michael Klein \/ Staff<\/p>\n Cerveau<\/a><\/p>\n Northern Liberties\/Spring GardenPizza$<\/p>\n Pizza Brain co-founder Joe Hunter is behind this neighborhood drop-in disguised as a colorful playground<\/a> in the 990 Spring Garden building, with a cicchetteria menu (small plates and the mini-sandwiches known as tramezzini), plus a few large plates at dinnertime. The stars are the puffy-crusted, 16-inch Neapolitan-ish pizzas, which are on the cheffy side: The French Onion, with mornay, caramelized onions, and comte, is a winner of a white, and nostalgics should find a soft spot for the Crab Rangoon \u2014 a take on the Chinese takeout staple \u2014 topped with cream cheese and lump crab with a swirl of sweet chili.<\/p>\n Michael Klein \/ Staff<\/p>\n Classic Pizza<\/a><\/p>\n Montgomery CountyPizza$<\/p>\n Staten Island-born pizzaiolo Paul Brancale has taken over the Bala Cynwyd location of EVO Pizza for a slice shop built around old-school New York styles, including thick, soft Sicilians; crispy-crusted, rectangular grandmas; and 18-inch round pies that are thin and crispy, in the Joe & Pat\u2019s\/Rubirosa tradition. He\u2019s making his own fresh mozzarella from curds, and the sausage comes from Martin\u2019s at Reading Terminal Market.<\/p>\n Michael Klein \/ Staff<\/p>\n Corio<\/a><\/p>\n West PhiladelphiaItalian$<\/p>\n They\u2019re creating in University City these days, and not just at the high-tech \u201cinnovation district<\/a>\u201d that Drexel University and Wexford Science + Technology are putting together. Chef Dave Feola puts out some traditional, thin-crusted 14-inch pies at this comfortable Market Street bistro<\/a>, such as a Margherita with a San Marzano base and buffalo mozzarella and a spicy sausage Bolognese. But the seasonal selections get wilder, like braised rabbit in a tomato sauce dotted with ricotta and Calabrian chili oil, or the hazelnut pesto with roasted poblano and pecorino over b\u00e9chamel.<\/p>\n Also appears in Alejandro A. Alvarez \/ Staff Photographer<\/p>\n Eataly<\/a><\/p>\n Montgomery CountyPizza$-$$<\/p>\n Pizza at this massive Italian emporium in KoP Mall splits cleanly into two lanes. The full-service restaurant, La Pizza & La Pasta, serves classic, whole Neapolitan pies in a classy setting. For something faster, the marketplace counter sells Roman-style pizza by the slice; with a small seating area, it\u2019s built for both lingering or grabbing a quick square mid-shop.<\/p>\n Omar Doukali<\/p>\n Genova Pizza 2 Go<\/a><\/p>\n Gloucester CountyPizza$<\/p>\n Come for a fill-up at this branch of Audubon\u2019s Genova Pizza, tucked inside Marathon Gas. The grandma pies, with their crispy, olive oil-slicked crusts, the thicker-crusted Sicilians, and deep dish are the big draws. If you\u2019re on your way somewhere, note that you can eat at the counter, if you\u2019d care to spare your car\u2019s interior.<\/p>\n Doesn’t take reservations Michael Klein \/ Staff<\/p>\n Gloria Sports & Spirits<\/a><\/p>\n Bucks CountyPizza$-$$<\/p>\n It would be easy \u2014 and wrong \u2014 to write this place off as a sports bar. What matters is the pizza: light yet sturdy 13-inch pies from Vetri alum Brad Daniels, whose resume also includes the high-end Tresini in Spring House. The toppings show real thought, from a saganaki-inspired pie with preserved lemon, feta, and oregano to the broccoli-forward \u201cBrock Party\u201d with ricotta sauce and roasted garlic. Even the red pies are dialed in, finished with restrained Bianco DiNapoli sauce and fior di latte instead of generic mozzarella.<\/p>\n Isaiah Vazquez \/ For The Inquirer<\/p>\n Italian Family Pizza<\/a><\/p>\n Center CityPizza<\/p>\n You may have to tilt the pizza box slightly to navigate the doorway of Steven Calozzi\u2019s rustic parlor in the former Subway shop at 17th and the Parkway. Calozzi, a pizzeria lifer from Bucks County (by way of Seattle)<\/a>, is turning out whopping, 24-inch Trenton-style pies: cheese on the bottom, with a thin, crispy crust. (A 12-inch is available, too.) There\u2019s a tomato pie drizzled with pecorino and olive oil, a sauceless white pizza, a cheese pie (heavy on the toppings), and a Sicilian. Dine-in on two levels is a plus when you have a family attending an event on the Parkway.<\/p>\n Doesn’t take reservations Jessica Griffin \/ Staff Photographer<\/p>\n Johnny\u2019s Pizza<\/a>Delaware County\u00a0+\u00a0more<\/a>Cheesesteak$<\/p>\n Having wowed our tasters for The Inquirer\u2019s 76<\/a>, John Bisceglie has added a Wayne outpost to his bustling Bryn Mawr pizzeria. Located in a strip center near the farmers market, it\u2019s set up mostly for takeout, but there\u2019s a comfy dining room to enjoy unforgettable pies both thick and thin(ish), rectangular and round, red and white. We\u2019re particularly fond of the white pies, topped with fresh mozzarella, lemony ricotta, caramelized onions, pecorino-romano, and parsley and baked on a sesame-seed crust.<\/p>\n Tom Gralish \/ Staff Photographer<\/p>\n Knot Like the Rest<\/a><\/p>\n Camden CountyPizza$<\/p>\n Gary Lincoln\u2019s latest South Jersey pizzeria is not like the rest: It\u2019s all online for delivery, and walk-in customers must use kiosks for slices and pies, available also for dine-in. Highlights include the Pickle (pickles, bacon, cheddar, mozzarella, ranch dressing), Zinger (secret sauce, steak, banana peppers, mozz, American cheese), and Knotty Vodka, with its edges ringed with garlic knots.<\/p>\n Michael Klein \/ Staff<\/p>\n Marina\u2019s Pizza<\/a><\/p>\n Fishtown\/KensingtonPizza$<\/p>\n Mason Lesser is 24, but he\u2019s been around the pizza world all his life through his maternal grandfather, Angelo Lancellotti, who owned dozens of local pizzerias over the decades. Lesser, who named his Fishtown storefront after his mother and grandmother, offers thin-crusted New York-style pies (18-inchers for whole, 20-inchers for slices) that meld both fresh and low-moisture mozzarella with minimal sauce (a simple combo of tomatoes, salt, basil, and olive oil); all pizzas get a finishing dusting of pecorino-romano and glug of EVOO. His upmarket pie is the Riviera, with pepperoni, creamy stracciatella, basil hot honey, and basil. It\u2019s open for dine-in or pick-up.<\/p>\n Doesn’t take reservations Cosimo Tricarico<\/p>\n Puglia Pizza<\/a><\/p>\n Center CityPizza$<\/p>\n Cosimo Tricarico left Philly (and his Caffe Valentino in Pennsport) a few years ago for his native Puglia. In his Philly comeback, he\u2019s set up at Ninth and South, turning out an assortment of football-shaped Romans, traditional rounds, plus sfilatini \u2014thin, pressed baguette sandwiches with fillings like meatballs and vegetables. It\u2019s open for dine-in.<\/p>\n Doesn’t take reservations Tyger Williams \/ Staff Photographer<\/p>\n Rhythm & Spirits<\/a><\/p>\n Center CityPizza$-$$<\/p>\n Lee Sanchez\u2019s something-for-everyone menu at his mod bistro inside the Suburban Station building<\/a> (aka One Penn Center) includes five pizzas \u2014 all thin-crusted 14-inch rounds with sturdy bottoms and good crunch. There\u2019s plenty of heat from the Trevi, with spicy pepperoni cups, pickled serrano peppers, hot honey, and blobs of whipped ricotta. Also of note is the Funghi, whose wild-mushroom mix gets a topping of Dijonnaise, fresh mozzarella, and rosemary gremolata.<\/p>\n Monica Herndon \/ Staff Photographer<\/p>\n Santucci\u2019s Original Square Pizza<\/a>West Philadelphia\u00a0+\u00a0more<\/a>Pizza$<\/p>\n It\u2019s hip to be square at this old-Philly institution \u2014 now up to 14 locations (including new outposts in University City and Deptford) under one branch of Joseph Santucci\u2019s family<\/a>. The pan-baked square crusts envelop a firm, crackly bottom, and the sharp sauce stays bright, ladled on top of the cheese.<\/p>\n Michael Klein \/ Staff<\/p>\n Scusi Pizza<\/a><\/p>\n Northern Liberties\/Spring GardenPizza$<\/p>\n Chef Laurent Tourondel, the New York restaurateur behind an international portfolio of steakhouses, Italian restaurants, and pizza concepts, is behind this sophisticated pizzeria\/cocktail bar in Northern Liberties\u2019 Piazza Alta. For the French-born chef, pizza is personal<\/a>. \u201cI was telling my staff that I cooked for a living, but pizza for me was always a hobby.\u201d Twenty years ago, after Michelin awarded a star to BLT Fish, Tourondel\u2019s chef de cuisine announced that he was quitting to open a pizzeria, a growing category. Inspired, Tourondel trained in Naples and returned to New York to launch La Mico and later take over a longtime pizzeria on Long Island, where he refined a crispy, airy-crusted style. At Scusi, chef de cuisine Georgeann Leaming offers a by-the-slice pizza bar as well as two Sicilian pies, along with calzones, salads, sandwiches, and soft-serve for dessert. Tourondel is also behind Terra Grill, a wood-fired grill restaurant, planned next door for early 2026.<\/p>\n Yong Kim \/ Staff Photographer<\/p>\n Taco-Yote<\/a><\/p>\n Burlington CountyPizza$<\/p>\n There are seven Mexican pizzas on the menu at this vibrant taqueria in downtown Moorestown from Carlos Melendez of Conshohocken\u2019s Coyote Crossing. The 16-inch rounds (not too thick or think) aren\u2019t just getting \u201ctaco toppings,\u201d either; there\u2019s mole poblano with pulled chicken, red onions, and toasted sesame seed; birria topped with guajillo and morita-seasoned brisket, with consom\u00e9 on the side, and a sweet-and-savory al pastor with achiote and the kick of chile de \u00e1rbol salsa.<\/p>\n Steven M. Falk \/ For The Inquirer<\/p>\n The Borough<\/a><\/p>\n Chester CountyPizza$-$$<\/p>\n
\nNew social rooms treat pizza as an anchor for hanging out (the Borough in Downingtown, the Pizza Pit in Bensalem, and Gloria Sports & Spirits in Warrington). Expansion was also on the table: The Main Line hit Johnny\u2019s Pizza opened an offshoot in Wayne, and Santucci\u2019s tacked on new spots in University City and Deptford.
\nThe \u2019burbs saw ambition from Anomalia in Fort Washington<\/a>, Antica in Warrington, Barclay Pies in Cherry Hill, Classic Pizza in Bala Cynwyd, Not Like the Rest in Pine Hill, Taco-Yote in Moorestown<\/a>, and Genova Pizza 2 Go in a Williamstown gas station. There was even a nerdy newcomer: Apizzeria 888 by Sebastian, a \u201cpizza lab\u201d in Elkins Park<\/a> that feels like a cult favorite in the making.
\nN.B. The 2026 pizza scene commences with the Jan. 1 opening of Assembly Pizza Co.<\/a> at University City\u2019s Gather Food Hall<\/a>.\n<\/p>\n![\"Pizza](\"https:\/\/www.europesays.com\/us\/wp-content\/uploads\/2025\/12\/CDY7J3LUIBF25G3U64MV27RRBQ.jpg\")
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