Where to Find Philly's Best Artisan Pizza

Where to Find Philly's Best Artisan Pizza (Photo: PhillyBite)

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Artisan Pizza: True artisan pizza is made by hand by pizza chefs who are dedicated to their craft and who carefully source their ingredients. Often—but not always—taking Neapolitan style as a starting point, these pies reinvent the genre with remarkable toppings and personal flourishes or mix and match styles for a diverse pizza experience.Artisan Pizza: True artisan pizza is made by hand by pizza chefs who are dedicated to their craft and who carefully source their ingredients. Often—but not always—taking Neapolitan style as a starting point, these pies reinvent the genre with remarkable toppings and personal flourishes or mix and match styles for a diverse pizza experience. Follow PhillyBite on Bloglovin

  • Pizza may not be the sole focus at Midtown Village’s Mediterranean wine bar Barbuzzo, but there’s no denying the lure of Chef Marcie Turney’s famed asparago pie, with secret white sauce, fior di latte and truffled farm egg. Seasonal options such as the Fico (figs, gorgonzola, arugula, prosciutto and walnuts) showcase mastery over ingredients. 110 S. 13th Street, (215) 546-9300, barbuzzo.com
  • Chef Peter McAndrew’s La Porta produces his own style of pizza, a thin charred crust with a structured bite. The original Jersey Boy combines provolone, crabmeat, pistachio pesto and roasted peppers. 1192 N. Middletown Road, Media, (610) 358-5104, laportarestaurant.com
  • As chef Marc Vetri’s first pizza offering, Osteria set a new standard for local pizzaiolas. This elegant eatery serves up both tradizionali (Roman) pies (octopus and smoked mozzarella) and napoletane pizzas, including one with grilled peaches and prosciutto. 640 N. Broad Street, (215) 763-0920, osteriaphilly.com
  • The world’s first pizza museum and shop, Pizza Brain showcases 550 pizza artifacts in rotation at its Fishtown headquarters. The gas oven-fired pies feature sustainably sourced toppings like kale, bacon and mushrooms to fun and delicious effect. 2313 Frankford Avenue, (215) 291-2965, pizzabrain.org
  • The strict rules at Fishtown’s Pizzeria Beddia—no slices, no phone, cash only, two pies per party, 40-pie output per day—didn’t stop Bon Appétit from declaring that the two-man operation makes the country’s very best pizza. Each masterful 16-incher is topped with Jersey tomatoes, sea salt, two kinds of mozzarella, Gouda-like Old Gold cheese and a sprinkling of oregano. (Fancier additions of arugula, house-made pork sausage, cremini mushrooms, collards and pickled chiles delight too.) 115 E. Girard Avenue, pizzeriabeddia.com

 

List compiled from: www.VisitPhilly.com

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