I want to start this edition of Pizzavania with a callback to this All Recipes story we shared a couple of months ago, in which four chefs agreed that the best way to reheat your slices was in a skillet on the stovetop.

I finally attempted this method myself recently, and I can confirm that it is the best reheating trick I’ve ever tried, and super simple. The slices (from a couple pies I made at home) crisped right back up in about five minutes. In fact, they were maybe even a little crispier than the first time around—never a bad thing to my palate. Try it out yourself and let me know what you think.

Two quick housekeeping notes:

🍕 We’d appreciate it if you let all your pizza-loving friends know about us.

🍕 If you missed our recent feature on the best pizzas I’ve eaten so far this year, or our roundups on the best pizzerias at the Jersey Shore and in the Poconos, you can find all past Pizzavania content right here.

Our last edition was just before America’s 250th birthday, so we asked: Which figure from US history, living or dead, would you most want to share a pizza with?

Here are some of my favorite responses:

“I would most like to share pizza with Clara Barton, founder of the American Red Cross. While in grade school I read her biography and was impressed by her selflessness and care for others. I even entertained the idea of becoming a nurse. While I did not, to this day, I still admire her.”

— Joyce Hoog

“Helen Keller, who could have easily said ‘Why me?’ but instead, with help, became a positive influence in the world.”

— Mike Quick

“William Penn. I’d like to personally thank him for planting the seeds from which Pennsylvania grew.”

— Terry J.

“Roberto Clemente. Not only was he my boyhood idol growing up in western Pa. but he was a devoted humanitarian off the field. Today’s athletes seem so consumed with their ‘brand,’ and doing good only when the cameras are rolling. He always struck me as a purely selfless individual who used his powers and stature for good.”

— Mark Gerritsen

This time around, we’d like to know:

Ranch is an absolute dealbreaker for me. I go in the other room when my wife starts dipping her crusts in the stuff. And while I know some people swear by the white clam pie at Frank Pepe in New Haven (more on Pepe below), seafood on pizza has never been my thing.

What’s your dealbreaker topping? Make your choice, and we’ll run the results in our next edition.

Pizza lovers traveling to and from New England have been making a pit stop off I-95 in New Haven for decades to try the thin crust, coal-fired, artfully charred pies served up by the city’s legendary pizzerias like Frank Pepe. (Shutterstock)

People visit places for all kinds of reasons: to see the sights, relax on beaches, do whatever it is outdoorsy people do in the mountains, look at priceless works of art in museums, attend sporting events and concerts—so why not a trip built around eating pizza?

I’ve certainly taken my share of pizza road trips over the years—up the Northeast Extension to grab a tray or three in Old Forge; up I-95 to New Haven and legendary spots like Frank Pepe; and north on the New Jersey Turnpike to classic New York pizza joints like John’s of Bleecker Street. So with summer being a season of travel, I set about creating itineraries for pizza-themed excursions that you can tailor to taste: a day trip, a weekend, a long weekend, or longer. It’s your pizza voyage; I’m just here to help you plan it.

I’ve chosen destinations known for their pizza, both within and outside Pennsylvania, that are a relatively humane drive—let’s call it three-ish hours max—from certain points in the eastern and central parts of the commonwealth. (We’re going to get to you soon enough, Western Pa., I promise.) And since it’s been said that man cannot live on pizza alone (debatable), I’ve got suggestions on other things you can do when you’re not eating pizza.

So gas up the car and whet your appetite. You’re going on a pizza road trip.

Time for you to let us know about YOUR favorite pizzerias:

“Tommy’s Pizza Corner in Kingston. Family owned. I love the Sicilian style!!!”

— Matthew Engel

“DaVinci Italian Eatery in Mechanicsburg. They do a proper grandma pie, and the Pittsburgh special, with cheddar ranch sauce and fries on top, is great too!”

— John C.

“Our family loves Gio Italian Grill in Macgunie for pizza because you can get a simple margherita for the kids, while mom and dad can get the ‘fancy stuff,’ LOL! I love the goat cheese, pear, and arugula pie the best.”

— Caroline McNaulty

“I’m a NEPA transplant out west and Turco’s in New Castle does an incredible pan-fried Sicilian that keeps me connected to my roots. They also do bangin’ thin crust pies, too. Check it out!”

— S.K.

“Happy to say that Marina’s in Philly lives up to all the hype. Best slice place going right now, IMO. I was a little suspect but it’s legit. Can hang with the best stuff in the city.”

— Eric Cramer (Editor’s note: I agree!)

**You can find plenty more reader recommendations right here.

If you’re an aspiring pizzaiolo who’s slinging pies at home and pairing them with your favorite wines, you should know about the Perfect Your Pizza contest from Francis Ford Coppola Winery.

Now in its fifth year, the contest invites home pizza makers to submit their best original pizza recipes and Coppola wine pairings. Last year’s winning entry was a pizza featuring pepperoni, pine nut chili crisp, and stracciatella paired with Coppola Winery’s Diamond Claret.

The contest is now open through Sept. 30, with a $10,000 prize for the winner. Get more information on how to enter here.

Thanks for reading. This newsletter was written by Patrick Berkery. It was edited by Paula Solis.

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