Affinito Pizza Parlor and Cafe, Emmaus
I’m not going to beat around the bush here: this is some of the best pizza I’ve had in recent memory. The thin crust pies are well done at Affinito, so you’re getting char and snap in each bite. I ordered two pies: a classic red and a white (the DiParma) with roasted red peppers, prosciutto, and shaved parmesan. The classic red was beautiful in its simplicity: whole milk mozzarella beneath crushed plum tomatoes on a crispy crust. When done right (as this was) you really don’t need anything else. For reference, think of the classic New York pizzerias like John’s of Bleeker Street (owner/pizzaiolo Chris Egan, who opened the shop in 2023, is a native of The Bronx). The white pie was equally incredible, with a perfect balance of smokiness from the prosciutto, sharpness from the parm, and sweetness from the red peppers. If you’re a pizza enthusiast traveling to Allentown for an IronPigs game, a trip to Dorney Park, or any other reason, carve out some time for a detour to Affinito. Then thank me later. Just take note: it’s cash only.
Colonial Pizza and Spaghetti House, Easton
This downtown Easton restaurant has been in business for 85 years and bills itself as the home of the original upside-down (sauce on top) pie. While I can neither confirm nor deny that claim, here’s what I do know: they serve straight-up comfort food style pizza that is seriously good—nothing fancy here. I went with a plain that featured a sweet garlicky sauce spread across chewy mozzarella, on top of a slightly thick crust that was still plenty light and crunchy. My wife summed up the pizza like this: “It’s like if Pizza Hut back in the day was really, really good pizza.” Squint a little bit and you’ll see she’s not far off. Add to the great pizza a great atmosphere—cozy pub downstairs, dining room upstairs—and decent prices (my pie was $15), and you’ve got a pizzeria that’s a must-visit if you ever find yourself in Easton.
Moonlight Pizza, Pen Argyl
I learned two things on my visit to Moonlight Pizza: 1) I’ve been pronouncing Pen Argyl all wrong, with a hard ‘g.’ It’s Pen Ar-juhl, soft ‘g.’ 2) This pizza was absolutely worth the 90-ish minute drive from my home. Moonlight’s pies are charred and chewy, firm but foldable, with great texture to the crust (Semolina flour? Cornmeal?). I got a red pie with fennel sausage, roasted red pepper, and red onion that featured a blend of parmesan, pecorino romano, and asiago cheeses that was excellent (and re-heated very nicely), but the white “greens” pie I also ordered blew me away. It had assorted greens baked into a blend of fresh mozzarella, fontina, ricotta cream, aged parm, pecorino romano, and asiago, with roasted garlic, olive oil, lemon, thyme, and black pepper. The lemon/thyme/garlic/ricotta combo absolutely popped, delivering a blend of sweet and savory in every bite. Word to the wise: The tiny shop is only open Wednesday, Thursday, and Friday from 2-8 p.m., and they only take orders in person or over the phone beginning at 2 p.m. on the days they’re open. So you need to make a plan. Trust me, it’s worth the effort.
Paranormal Pizza, Bethlehem
I’ve found plant-based pizza to be hit or miss. I’ve had really good (like Philly’s 20th Street Pizza) but mostly not so good. Plant-based Paranormal Pizza on Bethlehem’s south side does traditional thin crust and Detroit style pies, using sourdough, vegan cheeses, and toppings like seitan sausage, pepperoni, and chick’n, along with house-made almond ricotta. I opted for a plain Detroit-style, and, much like my experience at 20th Street, you could’ve fooled me. The caramelized vegan cheese tasted like, well, cheese to me, and went right to the crispy edges of a light rectangular crust with sweet sauce and strips of basil on top. If you’re a Lehigh Valley plant-based pizza purist, or just plant-based curious, you should absolutely check out Paranormal.
Switchback Pizza Company, Emmaus
Located a few blocks off the main drag in Emmaus, Switchback Pizza Company serves up Neapolitan-style pies and Pa.-made beers and wines, including its own Red Balloon Cider. I was driving the day I stopped in so I laid off the adult beverages, but I did devour a white pie with prosciutto, stracciatella, and roasted red peppers, topped off with arugula and Pecorino Romano cheese. On some prosciutto-based white pies, the other ingredients can play second fiddle to the cured meat. Not here. The arugula tasted so fresh and peppery, you’d think it was early June, and the sharpness of the Pecorino blended perfectly with the greens. The crust was perfectly charred and chewy. A great white pie, all the way around. Bonus: they’ve got their own vacuum-sealed frozen pizzas, made with a special dough, available to take home.
