From wood fires to square slices, look to these Philly restaurants for the best pizza in town.
Zavino’s authentic pies include what may be the world’s most archetypal: the pizza margherita.
BarBuzzo “All of our pizzas are prepared Neapolitan style and baked in our wood-fired oven,” says co-owner and Executive Chef Marcie Turney. “One of our most popular pizzas is the asparago. We use shaved asparagus, guanciale, our secret white sauce, and fior di latte [cow’s milk mozzarella], and then top it off with a truffled farm egg. There have been a few times since we opened almost five years ago that we tried to take it off the menu, but our guests wouldn’t have it.” 110 S. 13th St., 215-546-9300
Bufad “At Bufad, we offer Roman al taglio [by the cut] pizzas, and personal-sized, wood-fired Neapolitan-style pizzas,” says owner Michael Pasquarello. “All of our pies are prepared using locally sourced seasonal ingredients.” We suggest trying the classic marinara pie, with slow-cooked tomato sauce, oregano, slivered garlic, basil, and extra-virgin olive oil. 1240 Spring Garden St., 215-238-9311
Garces Trading Co. With a menu full of chef Jose Garces’s favorite dishes from his travels to Europe, it’s only fitting that pizza be a staple item on the list. The tarte flambée combines smoked bacon, onion confit, crème fraîche, and Gruyère for a palate-pleasing dish, paired perfectly with seasonal libations from the restaurant’s revamped signature cocktail program. 1111 Locust St., 215-574-1099
Pizzeria Beddia Recently named the best pizza in America by Bon Appétit, the tight quarters of this 300-square-foot Fishtown to-go spot just got a lot busier. With only 40 pies made per day, lines are a common occurrence—as are disappointed customers who wait only to be turned away. If you do get a turn, be sure to try all three options: cheese, arrabbiata (with chili-laced tomato sauce), and a seasonal pie. 115 E. Girard Ave.
Pizzeria Stella This Stephen Starr pizza spot is known for its wood-oven pizza. Unique options include a Brussels sprouts pie, with pancetta, onions, and smoked mozzarella, and a spin on the classic sausage that packs a little extra heat from a spicy pesto. 402 S. Second St., 215-320-8000
Pizzeria Vetri This past summer, the Vetri family welcomed their second pizzeria location a block and a half away from Rittenhouse Square. The new space features the same beloved menu full of Neapolitan-style pizza, as well as a brand-new pie, The Rittenhouse, made with lobster, bufala mozzarella, crushed San Marzano tomatoes, and chili flakes. 1939 Callowhill St., 215-600-2629; 1615 Chancellor St., 215-763-3760
Santucci’s Home to the original square pizza, this Philly staple has been family-run for more than 50 years. We suggest ordering the classic cheese, but for the more intrepid pizza eaters, you can top your square-shaped pie with anything from steak and shrimp to ricotta cheese and pineapple. 4010 Cottman Ave., 215-332- 4333; 901 S. 10th St., 215-825-5304
Slice Known for its paper-thin pizzas—and equally great salads—Slice turns out pies that range from traditional margherita to an adventurous chicken scallopini. Two of our favorites: the truffled rib eye, laced with caramelized onions, rib eye, and white truffle oil, and the clams casino, made with sautéed clams, green peppers, red onions, and bacon. 1740 Sansom St., 215- 557-9299; 1180 S. 10th St., 215-463-0868
Zavino The ovens here are filled with Neapolitan pizzas—including gluten-free and whole-wheat pies—but our favorite is The Joey, topped with Berkshire pork sausage, mozzarella, crushed tomato, spinach, garlic, provolone, and chili flakes. Pair the decadent pie with a classic red or the Bourbon Smash, mixed with mint, lemon, and bitters. 112 S. 13th St., 215-732-2400; 3200 Chestnut St., 215-823-6897