Find Traditional Neapolitan Pizza In Philly

Find Traditional Neapolitan Pizza In Philly

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American pizza diverging into multiple regional styles and variations, some traditionalists are trying to bring it back to its Italian origins. These pizzas follow the strict standards of their birthplace: San Marzano tomatoes, high-protein wheat flour and stone ovens fired by oak wood. The elastic, tender crust should be marked by charring and is typically eaten by knife and fork.Traditional Neapolitan Pizza In Philly: With American pizza diverging into multiple regional styles and variations, some traditionalists are trying to bring it back to its Italian origins. These pizzas follow the strict standards of their birthplace: San Marzano tomatoes, high-protein wheat flour and stone ovens fired by oak wood. The elastic, tender crust should be marked by charring and is typically eaten by knife and fork.

  • A wood-fired oven makes the delicious starting point for the rounds at Biga, a sophisticated beer and pizza joint in Bryn Mawr. In addition to classics, it also bakes up beautiful inventions like the Papa Chulo (garlic béchamel, bacon, potatoes, onions and pesto). 810 Glenbrook Avenue,
    Bryn Mawr, (610) 525-4800, restaurantbiga.com
  • Neapolitan pizza is more than a hobby in Italy—it’s the law. Chef Joe Cicala of Le Virtù earned the right to make authentic pies by winning a coveted Napoli Pizzaiolo Verace certification. His South Philly forneria Brigantessa makes irrefutable classics like margarita and marinara, alongside some seasonally changing pies. 1520 E. Passyunk Avenue, (267) 318-7341, brigantessaphila.com
  • What takes 10 days, three craftsmen from Naples, 23,000 pounds of handmade bricks from Santa Maria, “baking floor” from Sorrento and volcanic sand from Vesuvius? The handmade oven at Capofitto, Old City’s artisan pizzeria from the owners of legendary gelateria Capogiro, that’s what. 233 Chestnut Street, (215) 897-9999, capofittoforno.com
  • East Falls’ best-kept secret In Riva pays homage to pizza’s beginnings with its wood-fired oven.Between a mean margherita and creative spins such as the mushroom and zucchini pie with truffles and fontina, diners have tough choices to make. 4116 Ridge Avenue, (215) 438-4848, in-riva.com
  • Nomad Pizza in Bella Vista serves top-notch pies cut at the table to prevent them from getting soggy. A second location in Midtown Village serves Roman-style pizza with toppings like ’nduja sausage and Castelvetrano olives. 611 S. 7th Street, (215) 238-0900; 1305 Locust Street, (215) 644-9287, nomadpizzaco.com
  • Pitruco’s little red truck is an extra-hot commodity. The mobile pizza oven produces wonderful 11-inch personal pies made with a characteristic Neopolitan crust. Various locations, (484) 602-5454, pitrucopizza.com
  • Sibling restaurants Pizzeria DiMeo’s in Roxborough and upscale Arde Osteria & Pizzeria in Wayne import their San Marzano tomatoes directly from Italy and their mozzarella di bufala from a small farm in Campania, ensuring that their wood-fired pies have a down-to-the-last-drop authentic flavor. 8500 Henry Avenue, (215) 621-6134, pizzeriadimeos.com; 133 N. Wayne Avenue, Wayne, (484) 580-6786, ardewayne.com
  • While the menu of pies at restaurateur Stephen Starr’s Pizzeria Stella is firmly rooted in an authentic flavor palate, a few surprises sneak in: garlic crema, long hot pepper pesto and aged provolone. 2nd & Lombard Streets, (215) 320-8000, pizzeriastella.net
  • The two Philly Pizzeria Vetri outposts, with their wood-fired Renato ovens, go all out. The Neapolitan crust requires a three-day rise, and the rolled-up mortadella- and ricotta-stuffed, pistachio-sauced “rotolo” looks like a pastry, eats like heaven. 1615 Chancellor Street, (215) 763-3760; 1939 Callowhill Street, (215) 600-2629, pizzeriavetri.com
  • A personal obsession led to professional training under top pizzaiolos, and now David Ravanesi’s Ravanesi Pizzeria shares that passion with the masses. Topped with house-made mozzarella and cooked in a handmade oven, the pizza can be purchased only until it runs out. 790 Baltimore Pike, Glen Mills, (484) 840-8912, ravanesipizza.com
  • With locations in Phoenixville and Wayne, Vecchia has quietly upped the suburban pizza game. A small menu of pizzas made with imported ingredients keeps the proceedings reverent and on point. 134 N. Wayne Avenue, Wayne, (484) 580-6135, vecchiaofwayne.com; 249 Bridge Street, Phoenixville, (610) 933-1355
  • Fishtown’s dining destinationWm. Mulherin’s Sons throws down the pizza gauntlet with gorgeously charred pies. Pitruco-trained chefs whip up a double margherita with Burrata and bufala mozzarella, plus goodies like the Philly-centric Spicy Jawn, with pepperoni, sharp provolone, long hots and coppa. 1355 N. Front Street, (267) 753-9478, wmmulherinssons.com
  • At both its Midtown Village and University City locations, Zavino builds on a Neapolitan crust and oven foundation with Kennett Square-grown mushrooms, Berkshire pork sausage and ricotta-stuffed veal meatballs. 112 S. 13th Street, (215) 732-2400; 3200 Chestnut Street, (215) 823-6897, zavinohospitalitygroup.com

List compiled from: www.VisitPhilly.com

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