There is an embarrassment of pizza riches in Philadelphia, from generational staples like Vince’s, Santucci’s, and Tacconelli’s, to beloved spots that have opened in the last 10 years such as CJ & D’s Trenton Tomato Pies, Pizzeria Beddia, Down North, and Circles + Squares.
And the hits just keep on coming. Over the last couple of years, a new crop of pizzerias has started slinging pies that can hang with the best in Philly.
Just what we need—more world-class pizza in Philly. Exactly!
Here are six newish Philly pizzerias you need to know about.
Backyard Cravings – South Philadelphia
If you live in or around Philly and your IG algorithm knows you like cheesesteaks and pizza, you’re probably well aware of Backyard Cravings and its celebrity clientele. The one-time pop-up is now a Thursday-Sunday operation as of last week, with pizzas being served on Thursdays and Fridays. Amid the opening week hype, I snagged a pepperoni. I was very impressed with the sweet sauce, cup pepperoni, thin and airy crust, and fresh basil topper. It looks like a pie that could weigh you down, but it doesn’t—my guess is there’s a 48- to 72-hour dough fermentation process here. Two people could easily house one of these. If you’re not careful, you could put one away on your own. I won’t judge.
Cerveau – Spring Garden
From the colorful, Yellow-Submarine-y mural art on the walls (courtesy of NEPA native Brian Langan), to the small plates, craft cocktails, and creative pizzas on offer, Cerveau is a slightly left-of-center pizza experience. This energy tracks, given Cerveau’s connection to the dearly departed pizzeria/pizza museum Pizza Brain, and is reflected in the sourdough-y thin-crust pies on offer. The flavor profile on the Crab Rangoon pizza (featuring cream cheese, lump crab, and sweet chili) is busy but very satisfying. And if you like your pepperoni pizza with some heat, I highly recommend the Pep Pep Pepperoni, with red Fresno peppers, pepperoncini, and Calabrian chili.
CHAR – Kensington
This B.Y.O. is aptly named. The thin-crust pies—which have some snap but are plenty foldable—come out fairly well done. If you prefer your pies that way (I definitely do), you’ll appreciate how the charred crust complements the earthy elements of the Fun Guy white pie (which features creme fraiche, beneath a blend of cheeses, roasted mushrooms, caramelized onions, garlic, and chives) and elevates a tried and true pepperoni. Pro-tip: save room for the soft serve.
Liguria Pizzeria – Fishtown
Spoiler alert: When I get around to updating my ‘Best Pizza in Philly’ list, Liguria Pizzeria will definitely be making the cut. It’s been open barely seven months, and I’d already rank it among the best in the city. It’s nothing fancy, just well-done, New York-style thin and crispy slices and full pies that are loaded with flavor and snap. I’m partial to their pepperoni. If you’re splitting a pie with a friend, you won’t just be fighting over the last slice; you’ll be fighting over the last of the charred bits of crust. It’s that great.
Marina’s Pizza – Fishtown
Just a short walk north on Frankford Avenue from Liguria is Marina’s Pizza, which also does exceptional thin and crispy full pies and slices. I’ve been three times and tried three different pies: The Margherita (fior di latte mozzarella, pecorino, tomato, and basil), The Riviera (cup pepperoni, stracciatella, pecorino, basil, and hot honey), and the Tie Dye (mozzarella, pesto, tomato, and vodka sauce), which I think is the best of the bunch. The combination of the pesto and sauces brings heavy flavor as soon as you bite into it. Marina’s is open until 3 a.m. on Fridays and Saturdays. We don’t deserve pizza this good so late at night, but I’m not complaining.
Waltz – South Philly
Situated at the corner of Front and Ritner, Waltz has the feel of an old-school South Philly joint that’s been serving up mussels and mariana since the Rizzo administration; when, in fact, it just opened in the spring. While it’s definitely a date-night type of restaurant, Waltz is doing amazing 12-inch pizzas. Their basic Margherita pie has everything I want in a pizza—tons of flavor, a bit of snap, nice char, and foldability. If you like it hot, the Piccante, featuring pepperoni, soppressata, onion agrodolce, and hot honey, lives up to its billing. But the heat factor doesn’t harsh the flavor profile one bit.
