"Founded as a bread bakery in the 1920s, Port Richmond staple Tacconelli's didn't start using its oven for pizza until the end of WWII. That thin-crust pizza is now so beloved that people from all over the city still flock to this out-of-the-way BYOB despite a number of inconveniences, including the suggestion to call ahead to reserve dough." - Eater Staff, Sarah Maiellano
