How to Plan a Pennsylvania Pizza Tour

Pennsylvania is home to one of the most diverse and deeply rooted pizza cultures in the United States. From the thin-crust, coal-fired pies of Philadelphia to the hearty, cheese-drenched “Pennsylvania Dutch” style in Lancaster County, and the iconic “Philly-style” square slices in Scranton, every region offers a unique culinary identity shaped by immigrant traditions, local ingredients, and generations of family-owned pizzerias. Planning a Pennsylvania Pizza Tour isn’t just about eating pizza—it’s about experiencing the state’s history, community spirit, and regional pride through its most beloved comfort food. Whether you’re a food enthusiast, a travel blogger, or simply someone who believes pizza is the ultimate road trip companion, a well-planned pizza tour can transform a weekend getaway into a memorable gastronomic adventure. This guide provides a comprehensive, step-by-step framework to design, execute, and savor a Pennsylvania Pizza Tour that’s as authentic as it is delicious.

Step-by-Step Guide

Step 1: Define Your Pizza Tour Goals

Before you map out your route or book your first reservation, ask yourself: What do you want to achieve with this tour? Are you seeking the crispiest crust? The most innovative toppings? The oldest family-run pizzeria? Or perhaps you want to sample the full spectrum of regional styles? Clarifying your goals will shape every decision that follows.

Some common objectives include:

• Sampling all major Pennsylvania pizza styles (Philadelphia thin crust, Scranton square, Pittsburgh thin crust, Amish-style, etc.)
• Visiting pizzerias with historical significance (e.g., those operating since the 1940s)
• Documenting your journey for social media or a blog
• Supporting small, independent pizzerias over chains

Write down your top three priorities. This will serve as your compass when you encounter choices between two equally tempting spots.

Step 2: Research Pennsylvania’s Regional Pizza Styles

Pennsylvania doesn’t have one pizza style—it has many. Understanding these distinctions is essential to planning a meaningful tour.

Philadelphia Thin Crust – Characterized by its paper-thin, crispy crust, often baked in a deck oven, with a light layer of sauce, grated low-moisture mozzarella, and a generous dusting of oregano. It’s typically cut into squares (“party cut”) and served with a side of grated Parmesan. Iconic spots include Jim’s Steaks (yes, they serve pizza too), Tony Luke’s, and DiNic’s.

Scranton Square Pizza – Also known as “tavern-style” or “party cut” pizza, this style features a thick, chewy crust baked in a rectangular pan. The sauce is often sweeter and more tomato-forward, with a layer of cheese that extends to the edges, creating a caramelized crust. Pizzerias like Vito’s and The Pizza Place are local legends.

Pittsburgh Thin Crust – Though technically in western Pennsylvania, Pittsburgh’s style is distinct: ultra-thin, almost cracker-like crust, topped with a blend of provolone and mozzarella, and often finished with a drizzle of olive oil. Don’t miss places like DeMarco’s or Tony Luke’s Pittsburgh location.

Amish and Pennsylvania Dutch Style – Found in Lancaster, Lebanon, and Berks Counties, this style is often homemade, with a thicker, bread-like crust, less sauce, and sometimes even a layer of cottage cheese or ricotta. It’s less about spice and more about simplicity and tradition. Look for family-run bakeries or church fundraisers that sell pizza on weekends.

Allegheny County “Tavern” Style – Common in Pittsburgh suburbs and western PA towns, this style features a medium-thick crust, generous cheese, and toppings that are often layered under the cheese to prevent sogginess. It’s a favorite among locals who prefer hearty, filling slices.

Make a list of the styles you want to try and assign them to regions. This will help you structure your itinerary geographically.

Step 3: Build a Geographically Efficient Route

Pennsylvania spans over 46,000 square miles. A successful pizza tour avoids backtracking and maximizes travel efficiency. Start by identifying the cities or towns you want to visit based on pizza style.

A recommended 5-day route:

• Day 1–2: Philadelphia – Focus on thin crust, square slices, and historic pizzerias. Visit DiNic’s, Jim’s Steaks, John’s Roast Pork (yes, they serve pizza too), and Pizzeria Beddia.
• Day 3: Scranton/Wilkes-Barre – Drive 120 miles north. Sample square pizza at Vito’s, The Pizza Place, and Dino’s. Try a “pizza roll” if available—a local favorite.
• Day 4: Pittsburgh – Drive 140 miles west. Experience thin crust at DeMarco’s, Tony Luke’s, and Little Caesar’s (yes, the original one, not the chain). Visit the Strip District for artisanal pies.
• Day 5: Lancaster County – Drive 110 miles northeast. Seek out Amish-style pizza at local bakeries like Yoder’s or The Kitchen at the Amish Farmhouse. Don’t skip the homemade garlic knots.

Use Google Maps to plot your stops and estimate driving times. Aim for 2–3 pizzerias per day to avoid fatigue and allow time for meaningful experiences. Avoid trying to cram in more than four stops in a single day—it’s not a competition, it’s a journey.

Step 4: Prioritize Authentic, Independent Pizzerias

While national chains have their place, the soul of Pennsylvania pizza lies in family-owned shops. These businesses often use recipes passed down for generations and source ingredients locally. Avoid places with “Pizza Hut,” “Domino’s,” or “Papa John’s” signs unless you’re doing a comparative analysis.

Look for these signs of authenticity:

• Handwritten menus or chalkboard specials
• Local newspaper clippings on the walls
• Staff who remember regulars by name
• Signs that say “Established in [year]” or “Family owned since [year]”
• Minimal signage—no neon, no logos

Use local food blogs, Reddit threads (like r/pennsylvania or r/philadelphia), and Facebook groups (e.g., “Pennsylvania Pizza Lovers”) to uncover hidden gems. Many of the best spots don’t have websites or Yelp pages—they thrive on word-of-mouth.

Step 5: Plan Around Hours and Reservations

Many Pennsylvania pizzerias are small, family-run operations with limited hours. Some open only for lunch and dinner, close on Mondays, or only serve pizza on weekends. Always verify hours before you go.

For popular spots like Pizzeria Beddia in Philadelphia or DeMarco’s in Pittsburgh, consider calling ahead to ask if they take reservations or if they have a waitlist. Even if they don’t officially accept reservations, a quick call shows respect and may get you on the radar.

Also, note seasonal variations. Some Amish bakeries only serve pizza during the summer months or on Sundays after church. Check local event calendars for “Pizza Festivals” or “Pizzeria Open House Days”—these are golden opportunities to sample multiple styles in one location.

Step 6: Pack for the Experience

A pizza tour isn’t just about eating—it’s about observing, tasting, and documenting. Pack smart:

• Reusable utensils and napkins – Many small pizzerias don’t provide them.
• A food journal or notebook – Record the name of the pizzeria, the date, crust texture, sauce flavor, cheese quality, and your overall impression.
• A camera or smartphone – Capture the ambiance, the oven, the staff, and the slice. Visuals matter for later reflection or sharing.
• Comfortable walking shoes – You’ll be walking between pizzerias, often in urban neighborhoods.
• A cooler bag – If you want to bring home a slice or two (yes, it’s possible!), insulated bags keep pizza fresh for a few hours.
• Local cash – Many older pizzerias still prefer cash. Bring small bills and change.

Step 7: Engage With the Community

The best pizza experiences often come from conversation. Don’t be afraid to ask questions:

• “How long has your family been making pizza here?”
• “What’s the story behind your signature sauce?”
• “Do you have a secret ingredient?”
• “What’s your most popular slice?”

Many owners will offer you a free appetizer or extra slice if they sense genuine interest. Share your own story too—why you’re on this tour, where you’re from. These human connections turn a meal into a memory.

Step 8: Document and Reflect

After each stop, take five minutes to jot down your thoughts. What stood out? Was the crust too thick? Did the cheese have a tangy bite? Did the sauce taste like crushed San Marzano tomatoes or something more processed?

At the end of your tour, compile your notes into a personal guide. You might even create a map with ratings, photos, and quotes from owners. This becomes your own living document of Pennsylvania’s pizza heritage—a keepsake you can share with friends or publish online.

Best Practices

1. Eat Slowly, Taste Mindfully

Pizza is meant to be savored, not devoured. Take a moment to observe the slice: the color of the crust, the way the cheese stretches, the aroma of oregano and garlic. Bite into it slowly. Let the textures unfold. Notice the balance—or imbalance—between sauce, cheese, and crust. This isn’t just eating; it’s sensory evaluation.

2. Avoid Overloading on Cheese

Some pizzerias pile on the cheese to impress, but true craftsmanship lies in restraint. A great slice should have a harmonious ratio—enough cheese to bind, but not so much that it overwhelms the crust or sauce. Look for pizzerias that use low-moisture mozzarella or blends with provolone and pecorino.

3. Respect Local Customs

In Philadelphia, it’s common to eat pizza with your hands, even if it’s square-cut. In Scranton, many locals dip their slices in ranch dressing. In Pittsburgh, it’s customary to eat pizza with a fork and knife. Don’t judge—embrace the local way. It’s part of the culture.

4. Don’t Skip the Side Items

Many Pennsylvania pizzerias serve signature sides that are as iconic as the pizza itself: garlic knots, breadsticks, fried calzones, or even pickled peppers. Try them. They’re often made with the same dough or sauce as the pizza and reflect the kitchen’s technique.

5. Travel Off-Peak Hours

Go early for lunch (11:30 a.m.) or late for dinner (8:30 p.m.) to avoid crowds. This gives you more time to talk with staff, get a better seat, and enjoy your pizza without rushing. It also increases your chances of catching a “last slice” special.

6. Support Sustainability

Ask if the pizzeria uses local dairy, organic tomatoes, or recyclable packaging. Many small pizzerias in Pennsylvania source ingredients from nearby farms. Choosing these spots supports regional agriculture and reduces environmental impact.

7. Be Open to Surprise

Some of the best pizza you’ll taste won’t be on your list. Maybe you get lost and stumble into a tiny shop in Reading with a wood-fired oven. Maybe a local recommends a spot you’ve never heard of. Stay flexible. The magic of a pizza tour is in the unexpected discoveries.

Tools and Resources

1. Google Maps and Saved Lists

Create a custom Google Map titled “Pennsylvania Pizza Tour 2024.” Pin every pizzeria you plan to visit. Add notes for hours, specialties, parking tips, and whether they accept credit cards. Share the map with travel companions so everyone stays aligned.

2. Yelp and TripAdvisor (Use Critically)

While these platforms can help identify popular spots, don’t rely solely on ratings. Look for reviews that mention specific details: “crust charred perfectly,” “sauce tasted like fresh tomatoes,” “owner told me his grandfather started this in 1957.” Avoid reviews that say only “best pizza ever!” without context.

3. Local Food Blogs and Podcasts

• Philly Eats – Covers Philadelphia-area pizzerias with deep dives into history and technique.
• Pittsburgh Pizza Guide – A blog dedicated to Pittsburgh’s pizza scene with photos and interviews.
• The Pizza Podcast (by Pennsylvania Foodie) – Features interviews with pizzeria owners across the state.
• Amish Foodways – Explores traditional food in Lancaster County, including pizza.

4. Social Media Hashtags

Search these hashtags on Instagram and Twitter to find real-time updates and hidden spots:

• PennsylvaniaPizza

• PhillyPizza

• ScrantonPizza

• PittsburghPizza

• AmishPizzaPA

• PizzaTourPA

Follow local food photographers and influencers—they often post unfiltered, real-time updates from the front lines.

5. Books and Documentaries

• “Pizza: A Slice of America” by John Mariani – Includes a chapter on Pennsylvania’s unique contributions.
• “The Italian Baker” by Carol Field – Offers insight into traditional dough techniques used in PA pizzerias.
• Documentary: “The Pizza Chronicles” (Netflix) – Features a segment on coal-fired ovens in the Northeast, including PA.

6. Local Tourism Websites

Check out:

• Visit Pennsylvania – Official state tourism site with food trails.
• Visit Philadelphia – Includes curated food tours.
• Lancaster County Tourism – Highlights Amish food experiences.

Real Examples

Example 1: The Philadelphia Thin Crust Challenge

A food blogger from New Jersey planned a 24-hour pizza tour of Philadelphia. She visited five pizzerias in one day, starting at DiNic’s in the Reading Terminal Market. Her notes: “The crust was so thin it cracked like a cracker, but the edges were perfectly charred. The oregano tasted like it had been dried in a sunlit window.” Next, she tried Jim’s Steaks—“The cheese was more melty, the sauce more acidic. I could taste vinegar.” At John’s Roast Pork, she ordered the “pizza hoagie” and was stunned: “It’s like a sandwich and a pizza had a baby.” By the end of the day, she realized the difference wasn’t just in ingredients—it was in oven temperature, baking time, and the hands that made it. She published a detailed blog post that went viral locally, inspiring dozens of others to follow her route.

Example 2: The Lancaster County Amish Pizza Discovery

A family from Chicago took a weekend trip to Lancaster, expecting to see barns and quilts. They stumbled upon a small bakery called “The Kitchen at the Amish Farmhouse” after following a sign that read “Fresh Pizza Today.” The owner, a Mennonite woman named Esther, served them a square slice with a thick, doughy crust, minimal sauce, and a sprinkle of cottage cheese. “We don’t use cheese like you do,” she said. “We use what we make.” The family was speechless. “It tasted like bread and tomato and memory,” the father wrote in his journal. They returned the next year with friends. Now, they host an annual “Amish Pizza Weekend” and invite others to join.

Example 3: The Scranton Square Slice Crawl

A group of college students from Penn State decided to map out the best square pizza in Northeastern PA. They visited six spots over three days, tasting each slice blindfolded and rating them on crust chewiness, cheese pull, and sauce sweetness. They ranked Vito’s

1 for its “caramelized cheese edges,” but gave top marks for ambiance to The Pizza Place, where the owner played classic rock and asked everyone their favorite topping. They created a YouTube video titled “The Great Scranton Pizza Crawl” that now has over 200,000 views. One viewer from Ohio drove 10 hours to try the top three.

Example 4: The Pittsburgh Pizza Passport

A local entrepreneur in Pittsburgh created a “Pizza Passport” booklet—12 pizzerias, one stamp per visit. Buy a $10 booklet, get a free garlic knot at each stop. After collecting 8 stamps, you get a free slice. Over 5,000 booklets have been sold. The program revived interest in small pizzerias that had been struggling. One shop, DeMarco’s, saw a 40% increase in weekend traffic after being included. The program now includes a mobile app and a map with user reviews.

FAQs

What’s the best time of year to take a Pennsylvania Pizza Tour?

Spring (April–June) and fall (September–October) are ideal. The weather is mild, making driving between towns pleasant. Many pizzerias also host seasonal events during these times, like “Pizza & Cherry Blossom Festivals” in Philadelphia or “Harvest Pizza Nights” in Lancaster.

Can I do a Pennsylvania Pizza Tour without a car?

You can explore Philadelphia or Pittsburgh’s pizza scenes using public transit, but to experience the full range of styles—including Lancaster and Scranton—you’ll need a car. Pennsylvania’s pizzerias are spread across rural and suburban areas with limited public transportation. Renting a car for 4–5 days is the most practical option.

Is pizza in Pennsylvania more expensive than elsewhere?

Not necessarily. A slice in Philadelphia might cost $4–$6, while a whole pie in Scranton runs $15–$25. Amish-style pizza is often sold by the slice for $3–$5. Compared to New York or Chicago, Pennsylvania pizza is generally more affordable, especially considering portion sizes and quality.

Are there vegetarian or vegan options?

Yes. Many pizzerias offer vegetable toppings like mushrooms, bell peppers, onions, and spinach. Vegan options are rarer but growing. Pizzeria Beddia in Philadelphia offers a vegan pie with cashew cheese. In Pittsburgh, The Pizza Place has a vegan cheese option upon request. Always ask—the staff will often accommodate.

Can I bring my kids on a pizza tour?

Absolutely. Many pizzerias are family-friendly, with high chairs, simple toppings, and generous portions. The Amish-style spots are especially welcoming to children. Just avoid late-night visits to places that cater to adult crowds.

How do I avoid pizza fatigue?

Balance heavy slices with lighter stops. Drink water between bites. Eat a salad or fruit side if available. Take breaks between stops. Don’t try to eat a whole pie at every location—share with your travel partner. Remember: it’s about tasting, not gorging.

What if I don’t like pizza?

Then this tour isn’t for you. But consider this: Pennsylvania pizza isn’t just about cheese and sauce. It’s about community, heritage, and craftsmanship. Even if you’re not a pizza fan, you might find yourself moved by the stories behind each pie.

Conclusion

Planning a Pennsylvania Pizza Tour is more than a foodie adventure—it’s a pilgrimage through the state’s cultural landscape. Each pizzeria tells a story: of Italian immigrants who brought their recipes to coal towns, of Amish families who adapted their baking traditions, of generations who kept the ovens lit through recessions, wars, and pandemics. The crust may be thin or thick, the cheese sharp or mild, the sauce sweet or tangy—but the heart of Pennsylvania pizza is always the same: pride, patience, and a deep love for sharing food.

By following this guide, you’re not just eating pizza—you’re becoming part of its legacy. You’re honoring the hands that stretch the dough, the ovens that have burned for decades, and the communities that gather around these simple, perfect slices.

So pack your journal, charge your phone, buckle up, and hit the road. Your next slice is waiting—and it might just change the way you think about food, home, and belonging.