Given that I write a newsletter about pizza, my social media algorithms offer me a fair amount of pizza content—about 75% of which features a homogenous roster of wannabe Dave Portnoys reviewing pizzerias (I applaud their pizza appreciation, but this type of content just isn’t for me). 

And now that fall is here, the algorithm has placed me squarely in the pumpkin spice pizza zone. Of course it’s a thing. More on pumpkin spice pizza in a bit.

Speaking of social media, don’t forget to follow The Keystone on Instagram so you can watch Pizzavania’s video content, like our videos on Montgomery County-based Pizza Freak frozen pizza, the budget-friendly and quite excellent Old Forge-style pizza at Scranton’s Green Ridge News Mini Mart & Grill, Bethlehem’s plant-based Paranormal Pizza, and more.

Our poll question last time was “What’s the biggest pizza violation?” This is how the results broke down:

➡️ Eating it with a knife & fork – 30%

➡️ Anything involving ranch – 23%

➡️ Pineapple – 21%

➡️ Eating chain pizza – 11%

➡️ Not eating the crust – 9%

➡️ Dipping sauce for crust – 6%

This time around, we want to know… 

I would try it, out of curiosity’s sake. But I don’t think I’d like it. 

Let us know where you stand on pumpkin spice pizza and we’ll run the results in the next Pizzavania.

Jesse Wisinski prepares a pizza for pickup in his Beaver County home. (Jack Leyda/Instagram @shotbyleyda)

For over a year, Beaver County resident Jesse Wisinski has been serving up pizzas out of his home on Tuesday nights as a way to give back. 

“I love making pizza and want to use it to bless people in our community,” he explained in an Instagram post.

In the process, Wisinski has raised more than $2,000 for Pie it Forward, a national hunger-relief campaign by New York-based Slice Out Hunger that provides free pizzas for people experiencing food insecurity. He’s provided meals for new moms, first responders, and families dealing with cancer. He’s also forged connections with neighbors he didn’t really know previously.

“I had a dream and wondered why I’d made pizza for every other neighbor except for this one,” Wisinski said. “I ended up texting them. I said, ‘I do this thing where I make pizza, I’d love to make your family pizza.’ The husband picked them up. His wife texted me and said, ‘That was an answer to prayers you didn’t even know I had.’”

Wisinski calls his philanthropic pizza operation The Best Pizza Shop. Through his website, people can nominate individuals in the community in need who could use a pizza. The pizzas are free and Wisinski doesn’t accept donations, though people requesting pies are encouraged to donate to Slice Out Hunger. 

Learn more about why Wisinski is making free pizza for those in need in this story.

🍕 After closing temporarily over the summer so owner Josh Sickels could deal with back issues, Pittsburgh’s Rockaway Pizzeria (which Pizzavania contributor Stacy Rounds ranked among her 10 favorite Pittsburgh pizza joints) will reopen Saturday at noon. 

🍕 Beloved Delaware-based Grotto Pizza, which has several NEPA locations, opened in Lancaster last week. Check out the menu and hours here. 

Tell us about your go-to pizzerias, Pizzavania readers:

“Pizzeria 211 in Lancaster is straight-up killing it. The white Detroit-style is incredible.” — Ernie

“When we go to visit my husband’s family in Milford we always go to The Social for pizza. As good as anything near me in the Philly area.” — Gerri R.

“I’m good for about one visit per week to Johnny’s Pizza in Wayne. Better than anything in the city or ‘burbs.” — R.J.

“Our family loves the pizza from Aiello’s in Allison Park. Their Pittsburgh spot is great too, this one’s just way more convenient for us.” — Terri Donovan

“The Dough House at Bluebird Distilling in Phoenixville opened not long ago. They’re doing incredible pies. If you like heat, they make a pie with spicy soppressata, pickled serranos, and hot honey that is perfect in every way! You have to check it out!” — Chris M. (Ed note: It’s absolutely on my list)

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

Thanks for reading. This newsletter was written by Patrick Berkery. It was edited by Crystal Niforos.

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