OT: What is the best pizza joint in Pennsylvania, and why?
- Thread starter Frabjous
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Ute: Yes, it's still there, and doing a land office business. It's called Casey's. Lots of different beers on tap, and fantastic beef sammiches. (Precisely how they pronounce it back there.)
I live pretty close to Steve's. You might remember George Khoury (actually, nobody knew his last name, just George). He was the face of Steve's forever. He opened his own shop a few years ago in Wilson Borough. Decent pizza, but not as good as Steve's. He's a great guy, fantastic service. Steve's has suffered without him. You may have known Antonio's on 25th St. too. They used to be good, but not so much any more.
Odd story about Jimmy's recently. The two guys that owned it had a major falling out that actually went all the way to court. They were forced to auction it off to the highest bidder. One of the guys was able to get enough money to out bid the other and keep it.
I used to hit Richard's on occasion. I don't go there any more because they are WAY overpriced. $2.60 for what amounts to a McDonald's cheeseburger.
Your description fits almost exactly with my recollection of (what I recall as) Mister Pizza from the strip in Loyalsock from the late 70's/early 80's.
@MtNittany seems to think my memory's all wet on this. Can you remind me which pizza joint you thought was the more likely candidate?
Step, you are correct, I grew up in West Wyoming on Victory Pig Pizza and the "Valley Pizza" is totally different than the Old Forge Pizza.
Old Forge pizza crust is like eating cardboard. Pizza Loven is very good and is now better than the original in my opinion.
Not sure if it's the best, or even if it's still around, but Stuccio's in Berwick is the first place I remember eating pizza. It was 1969, when I was four years old, and the guy did not open until the afternoon (think he had a day job). It was the most awesome thing I ever tasted! Washed it down with a Fresca.
I remember he had the sauce in a steel vat above the ovens, and used a garden hose to pour the sauce onto the pie. (How he got away with that, even back then, not sure. Also never figured out how he got the sauce in the vat above the ovens).
I remember he had the sauce in a steel vat above the ovens, and used a garden hose to pour the sauce onto the pie. (How he got away with that, even back then, not sure. Also never figured out how he got the sauce in the vat above the ovens).
Ever tried Pizza Perfect on Carverton Road across from Trucksville fire station? Same style as Victory Pig and Pizza L'Oven but it's closer to where I live and just as good. Only problem is parking on Friday night.
Cruising Route 66
Well-Known Member
Can't speak to PA but if you come to NY then Di Fara's in the Midwood section of Brooklyn is a must. Q train to the Avenue J stop and you're right there. Not the biggest place so be prepared to wait in line to get in. $30 for a plain pie or $5 slice.
If you get tired of waiting in line then walk across the street to Issac's Bakery and pick up some excellent Kosher pastries.
If you get tired of waiting in line then walk across the street to Issac's Bakery and pick up some excellent Kosher pastries.
Pizza Perfect , Pizza Loven, and Victory Pig all started from the same recipe. They have all changed a little through out the years, but remain similar. I like Pizza Loven because they are family. But not the one in West Wyoming.
If you want some seriously good round pie, stop by Dugan's on Saturdays or Sundays, and I will make you a great pie. The owner is a PSU alum as well.
Mario's was a hangout for us in my Junior and Senior year in High School at Northampton (it just opened up then). It is still one of my stops when I head back to PA to visit Mom and Dad. I was just there in July and the pizza was very good (as were the pierogies and beer)
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anon_xdc8rmuek44eq
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Being from Western PA (Beaver County) to be specific, I thought I'd add my favorites (not sure about best in the state or anything). If you're unfamiliar, 'Beaver County style' pizza evolved from the Sicilian style of pizza where there is thick, but light, airy dough topped with mozzarella and shaken Parmesian cheese, and other toppings of your choice (I prefer pepperoni where it's chopped before placed and baked on top). The best in Beaver County IMO is Police Station Pizza in Ambridge. It's constantly packed and is the gold standard IMO for Beaver County style pizza. So much so that here in Virginia, a local winery (Quattro Goombas in Aldie, VA) owned by a couple from Beaver County (Blackhawk and Western Beaver grads) make and sell their own Beaver County style pizza (also make and sell some kick-ass wine), and they've been trying for years to perfect their version which is very close to Police Station Pizza (their one mistake? Not oiling the bottom of the crust before baking so you get that nice crunch.). Anyway, it routinely wins 'best of' awards and people from all over DC/MD/VA come just for the pizza. I got to know the owners pretty well (they also make a mean Primanti Bros. sandwich when tailgating) and they gave my brother, who is an absolute pizza nut, two crusts to take with him to Louisiana where he put it that he can't get 'any good pizza' so he could make his own.
Police Station Pizza
Quattro Goombas Pizza
Police Station Pizza
Quattro Goombas Pizza
I have been out of the Wyoming Valley since 1979 when I moved to Chambersburg and now live in Rochester Hills outside Detroit. I am not familiar with Dugan's. Where is Dugan's so the next time I am there to visit family I can give it a try.
Luzerne. It used to be named Montey's. But hurry up and come back to NEPA, I will probably give up the weekend work in a year. My kid is 11 and she is getting into travel sports more and more.
Here ya go bar2ski
Step, you better get your butt down there one weekend. I need to make you a pie.
Santucci's in Philly...great stuff.
If I want a great beer with my pizza tho, I'd hit Al's of Hampton/Pizza Boy near Harrisburg on my way up to State College (mainly because their tap selection is fantastic and we always grab a couple crowlers for tailgating).
If I want a great beer with my pizza tho, I'd hit Al's of Hampton/Pizza Boy near Harrisburg on my way up to State College (mainly because their tap selection is fantastic and we always grab a couple crowlers for tailgating).
I'm in the process of getting confirmation from a HS friend - now an executive chef - that I am correct here. Will post when I get it.
Brother's Pizza in Langhorne PA!
But best anywhere in the US would be Lombardi's in Little Italy (Manhattan). Oldest working coal oven. The crust is amazing.
But best anywhere in the US would be Lombardi's in Little Italy (Manhattan). Oldest working coal oven. The crust is amazing.
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anon_xdc8rmuek44eq
Guest
This is what I grew up on in Washington County as well. Funny that someone as worldly as you would be so provincially presumptuous to call it "Beaver County Style"Being from Western PA (Beaver County) to be specific, I thought I'd add my favorites (not sure about best in the state or anything). If you're unfamiliar, 'Beaver County style' pizza evolved from the Sicilian style of pizza where there is thick, but light, airy dough topped with mozzarella and shaken Parmesian cheese, and other toppings of your choice (I prefer pepperoni where it's chopped before placed and baked on top). The best in Beaver County IMO is Police Station Pizza in Ambridge. It's constantly packed and is the gold standard IMO for Beaver County style pizza. So much so that here in Virginia, a local winery (Quattro Goombas in Aldie, VA) owned by a couple from Beaver County (Blackhawk and Western Beaver grads) make and sell their own Beaver County style pizza (also make and sell some kick-ass wine), and they've been trying for years to perfect their version which is very close to Police Station Pizza (their one mistake? Not oiling the bottom of the crust before baking so you get that nice crunch.). Anyway, it routinely wins 'best of' awards and people from all over DC/MD/VA come just for the pizza. I got to know the owners pretty well (they also make a mean Primanti Bros. sandwich when tailgating) and they gave my brother, who is an absolute pizza nut, two crusts to take with him to Louisiana where he put it that he can't get 'any good pizza' so he could make his own.
Police Station Pizza
Quattro Goombas Pizza
. It is truly unique to the region, however. OSSO's in Washington and several DiCarlo's in the region were (and still are) the most popular "square cut" styles there. I also frequent D&G's in Beaver Falls and Al's near your old high school (Blackhawk?). Other popular "square cut" pizza joints in the Burgh include: Jimmy Z's in Houston, Pa, Della Salla's in Verona and Beto's (already mentioned). I like this style so much that I have all of their phone numbers stored in my phone under the company name "Pizza" for quick reference. I can always call an order in for a few cuts when I am nearby any of these joints. I drive in, pick up my order and scarf down 4-6 cuts in the parking lot between client visits. I then tell my wife that soup would be a good choice for dinner!
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anon_xdc8rmuek44eq
Guest
This is what I grew up on in Washington County as well. Funny that someone as worldly as you would be so provincially presumptuous to call it "Beaver County Style"
LOL. Yeah, totally familiar with D&G's and Al's (and yes, I went to Blackhawk) - great stuff. I also really like Buzzy's in Rochester - we used to order the pizza there uncooked and bake it when we got home. And I'm not sure what else to call it - square cut I guess? Definitely one of the foods that area does well - flavored wings is another (fried fish sandwiches forming the trifecta).
It's been a while since I was out that way but there was the very same Police Station Pizza in Robinson in the plaza near Ikea.
LOL! Fish sandwiches in Pittsburgh are another thread (maybe rivaling Lubrano's "Latest in Paterno vs. NCAA" thread). Note to self: "Google Buzzy's and store it the iPhone". Locally, people seem to call it "square cut" but only assuming that you know the secret handshake! I'll give you a review on Buzzy's soon!
If you live in the Detroit area, the big rage in the pizza trade is the "Detroit Style" pie - based off of Buddy's and Jet Pizza - square pan - 4 or 8 slices with white block cheese which is piled extra high around the edges to give a crunchy, caramelized edge. This style is being emulated by several places. One of the best is "Via 313" in Austin TX...
http://via313.com
I also grew up in Beaver County but moved to Pittsburgh's South Hills in the mid 70s. I don't remember any pizza shops except a place in Rochester called Art's. Drove past there a few months back and there hasn't been a pizza made there in the past quarter century.
I also remember having Police Station Pizza (my folks grew up in Ambridge) but I think it was called Original Italian Pizza - it got the name Police Station because the station was right next door. Great stuff.
There are a number of decent pizza places in the Pittsburgh's south hills, my personal favorite is Ardolinos on Boyce Road in Upper St. Clair. Also high on Dibbs' list is Pepperonis near South Hills Village (forget the street). My kids are partial to Fiori's but they have a taste that is best taken unfrequently (my opinion). The oldest son lives in Dormont and he's on a first name basis with several pizza purveyors in that community.
I travel a lot throughout the state and like to try the local pizza cuisine. We have a lot to like in the state, but my preference is to find a place where the folks don't speak the English too well.
I also remember having Police Station Pizza (my folks grew up in Ambridge) but I think it was called Original Italian Pizza - it got the name Police Station because the station was right next door. Great stuff.
There are a number of decent pizza places in the Pittsburgh's south hills, my personal favorite is Ardolinos on Boyce Road in Upper St. Clair. Also high on Dibbs' list is Pepperonis near South Hills Village (forget the street). My kids are partial to Fiori's but they have a taste that is best taken unfrequently (my opinion). The oldest son lives in Dormont and he's on a first name basis with several pizza purveyors in that community.
I travel a lot throughout the state and like to try the local pizza cuisine. We have a lot to like in the state, but my preference is to find a place where the folks don't speak the English too well.
I posted this about a year ago, but something great and fun do if you want to explore everything pizza in NYC:
http://www.scottspizzatours.com
Hey step, I see that you are (originally?) from North East. (Too) Many years ago my friends used to love La Casa de Pizza there. Not sure if it still exists but do you remember it? My memory is hazy and I don't recall being to discriminatory about pizza then so I can't rave about it myself but we weren't beyond making the trip out there (from Lawrence Park) for it.Here ya go bar2ski
Fioris is in Brookline,greasy but really good.I have a relative that works there,so I always stop in when I go to The Burg.My dad loved Campiti"s,but that was in the 70"s and 80"s.
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