Three friends. Three pizza styles. One obsession. We eat, score, and rank the best pizza in Philadelphia — honestly.
The dough at Sorellina is the real deal — airy, well-fermented, and consistent across every pizza we tried. But the kitchen struggled: two burned pizzas, a 40-minute wait, and a near-empty restaurant on a Saturday night. The Diavolo proved the potential is there.
Three independent rankings — one per style. Never cross-compared.
History, guides, opinions, and everything in between.
From wood-fired Neapolitan to crispy Detroit pies — a deep dive into what makes Philly's pizza scene one of the most underrated in America.
Why we weight dough at 25%, how we evaluate "the bake," and what "overall balance" really means. A walkthrough of our methodology.
Before New York had the slice and Naples had the DOC certification, the Delaware Valley had the tomato pie. Here's the full story.
GA, MW, and MA are three friends based in Philadelphia with an unreasonable commitment to finding the best pizza in the city. We visit restaurants together, score each pizza against the same criteria, and publish our honest, averaged verdict.
Meet the Team