Best Pizza in Philadelphia (2025)

Joe Beddia’s crisp, blistered pies and natural-wine vibes keep drawing national praise, including recognition from 50 Top Pizza and Time Out. Bon Appétit has waxed poetic about the tomato pie; locals swear by the spicy arrabbiata.

Cash-only, phone-in orders, long lines—and worth it. The Infatuation and Eater laud Angelo’s for elite pies and city-defining sandwiches. Order a margherita or upside-down square and taste why it’s a local obsession.

Mission-driven and delicious: Detroit-style squares with serious crunch, and a workplace that hires and uplifts returning citizens. Celebrated by Eater and honored via James Beard Leadership recognition tied to its founder’s work.

A Port Richmond institution baking since the 1920s. Call ahead to reserve dough, bring cash and your favorite bottle, and savor ultra-thin, brick-oven pies. Regularly cited by Eater and praised by longtime local critics.

Fishtown’s slice window draws steady lines for giant, beautifully charred triangles and a room-temperature tomato pie. Featured by Eater and highlighted by Bon Appétit among standout slice shops beyond New York.

From pizzaiolo Dan Gutter, the crackly-cheese–edged square pan pies are legendary; the hand-tossed rounds are great, too. The Infatuation and local editors consistently rank it among the city’s top pies.

Naturally leavened, New York–meets–Neapolitan pies with a roasty chew and clean flavors. The Philadelphia Inquirer has followed its growth, and Eater regularly includes it on best-of lists. The newer Passyunk bar offshoot expands the party.

Community-minded BYOB where wood-fired pizzas meet Mediterranean flavors. Lauded by the Inquirer and Eater, and known for donating a slice of proceeds to local causes. Try the spicy soppressata or anchovy-and-tomato.

A South Philly original blending Italian technique with Mexican flavors—think al pastor or carnitas pies with lime and cilantro. Recognized by The New York Times as one of the country’s best, and covered by local news outlets.

Ultra-crisp, cheese-first Trenton-style pies baked inside a beloved brewery’s space. The Philadelphia Inquirer profiled the team and their limited-hours residency—check days before you go.

Since 1910, this Italian Market stalwart has turned out beloved tomato pie—room-temperature, saucy, and satisfying. Featured in The New York Times and spotlighted by local TV; drops can be limited, so watch for announcements.