Among the hand-stretched 16-inch pies at this popular neighborhood spot, the artfully executed Primavera Pizza is a fan favorite. It comes loaded with spinach, roasted red peppers, mushrooms, kalamata olives and basil pesto.
440 Morris Road, Wayne, (610) 688-1150, carlaspizzeria.com
This Chester County hot spot for families has a rep for its uniquely shaped pies. And its colorful Veggie Oval—packed with broccoli, mushrooms, fresh tomato and mozzarella, provolone and Asiago cheeses—has been known to satisfy the occasional meat lover. Ron’s also offers a well-executed gluten-free crust.
74 E. Uwchlan Ave., Exton, (610) 594-9900, ronsoriginal.com
A typical margherita pizza is topped with slices of mozzarella. Alessandro’s chef Alex Fiorello uses the more delicate semi-soft fiore di latte cheese, and that one detail makes all the difference. If simplicity isn’t your thing, indulge in the short rib pie with caramelized onions and long hot peppers.
133 N. Wayne Ave., Wayne, (484) 580-6786, alessandroswoodfired.com
Just in time for summer, chef Will Langlois pushes the creative envelope with this sweet-and-savory thin-crust prosciutto melon pie, topped with cantaloupe, thinly sliced prosciutto, ricotta, mozzarella and Asiago cheeses, stracciatella, oregano, and a healthy drizzle of aged balsamic. Prefer a thicker crust? Bar Lucca also has a nice selection of traditional Neapolitans.
729 E. Hector St., Conshohocken, (610) 825-2700, barluccarestaurant.com
Friday night is pizza night at OSO Sweet, when the community-focused bakery hosts live music and fires up the pizza oven. We appreciate the rustic artisan simplicity of its pepperoni pizza. It tops their short list of superior pies that emerge perfectly charred and chewy from a ceramic outdoor oven at the Chadds Ford Barn Shops.
1609 Baltimore Pike, Suite 500, Chadds Ford, (610) 880-8118, ososweet.shop
You might wonder why a place that offers only basic cheese and pepperoni pies would make our Top 20. This low-key nook is run by Speer and Joe Madanat, the sibling team behind the much-praised Joey’s Pizza in Thorndale. There’s no call-ahead, no reservations, no website or phone number. Hours are occasionally posted on Instagram under @pizzawestchester. Speer makes his sublime pies until the dough runs out. You’ll have to trust us on this one.
136 E. Market St., West Chester
Swapping seitan (not tofu) for poultry, the plant-based buffalo chicken pie at this culinary mecca for Main Line vegans benefits from gooey nut-based cheese and a kicking house-made sauce.
81 Lancaster Ave., Malvern, (610) 240-0222, thegreyhoundcafe.com
Good luck finding the Goats Beard’s Detroit-style Pickle Pizza anywhere else. It’s topped with dill pickle chips, roasted garlic, dill crema, bacon, mozzarella, chili oil and black pepper. Its cheesy edges are downright addictive.
4201 Main St., Manayunk, (267) 323-2495; 103 N. Wayne Ave., Wayne, (484) 584-4979; thegoatsbeardphilly.com
Couch Tomato’s showstopper is the buffalo chicken pie, with gorgonzola, celery and hot sauce. Barbecue fans can lower the heat with the ancho-agave sauce.
102 Rector St., Manayunk, (215) 483-2233; 31 W. Gay St., West Chester, (484) 887-0241; thecouchtomato.com
Pizzeria Vetri’s traditional margherita pizza makes the most of its classic ingredients: slowly simmered San Marzano tomato sauce, housemade mozzarella and whole basil leaves. Have it prepped on the 28-inch oval, which serves about four. The dough is fermented for four days, giving it a distinctive bite.
138 W. Lancaster Ave., Devon, (484) 207-6663, pizzeriavetri.com
Chef Peter McAndrews’ unique white pizza packs some heat thanks the spreadable Calabrian nduja sausage. A hearty combo of roasted potatoes, red peppers, cheddar cheese and chopped red onion fills out the toppings.
1192 N. Middletown Road, Media, (610) 358-5104, laportarestaurant.com
Tucked into the Villanova Center business park, the onetime Avenue Kitchen space was been reworked as part of the LaScala Restaurant Group. Fire’s fig and smoked prosciutto pizza nails the sweet-and-salty balance with its mix of fig jam, prosciutto, house-made basil pesto and crumbled Gorgonzola.
789 E. Lancaster Ave., Villanova, (484) 383-3339, lascalasfire.com
A thin-crust bonanza for clam lovers, the Little Neck Pizza can be ordered with red or white sauce. It leads a top-notch list that also includes the Carciofi (roasted artichoke hearts and prosciutto di parma), the Faccia Brutta (spicy pancetta and a soft-cooked egg) and the Goombah (baby spinach, prosciutto di parma and banana peppers).
72 Poplar St., Conshohocken, (610) 941-7783, pepperoncinirestaurant.com
We’re partial to the slight thickness and bready texture of the Sicilian pies—especially the deliciously simple Trenton-Style Pizza, with fresh plum tomatoes, mozzarella, olive oil and garlic.
32 W. Lancaster Ave., Paoli, (610) 644-1544, spatolaspaoli.com
Since 1956, this Delaware county mainstay’s square pie has been flipping the script on the traditional pizza. With the cheese on the bottom, the sauce has to shine—and it does. And the extra-crisp crust holds up well for leftovers the next day.
7803 West Chester Pike, Upper Darby, (610) 789-7770; 1233 West Chester Pike, West Chester, (484) 983-3704; picas-restaurant.com
With its slightly sweet signature sauce and perfect crust, the basic cheese pizza is our go-to at this neighborhood gem. And if you’re looking for a solid tomato pie, this is the place.
501 DeKalb St., Bridgeport, (610) 275-0114, franzonespizza.com
This well-traveled corner location brings some of that Brooklyn ’tude to the Main Line. Their no-frills New York-style Neopolitan pizza, topped with buffalo mozzarella and fresh basil, is perfect for folding in half.
12 E. Lancaster Ave., Ardmore, (610) 649-1700, bellaitaliapizza.com
Making a tasty veggie crust isn’t easy—hence the shoutout to this family-owned institution for its cauliflower pie recipe, which adds part-skim mozzarella to the mix. Grab an all-inclusive pizza kit for those rainy weekends at the Shore.
233 E. Lancaster Ave., Wayne, (610) 687-4008, mainlinepizza.com
A rich combination of sweet local kernels, spicy jalapeño and cotija cheese, chef Nick Farrell’s Summer Corn Pizza raises the bar on seasonal pies. The house-made gluten-free crusts are also exceptional.
696 Unionville Road, Kennett Square, (610) 444-5600, sovanabistro.com
Delightfully crisp edges seem to be a common denominator in all the pizza options at 30 Main. But it’s the fresh toppings that give the Prima Vera Pizza a spot on our list. Covered in vegan cheese and heaped with red and green peppers, red onion and mushrooms, this 10-inch pie is sharable—that is, if you want to be polite.
660 Lancaster Ave., Berwyn, (610) 220-2367, 30mainbistro.com
This thin-crust variety got its start in late-’70s San Francisco, when chef Ed LaDou began experimenting with pizza recipes. No topping is off-limits.
La Cabra Brewing Smokehouse
810 Glenbrook Ave., Bryn Mawr, (610) 526-2337, lacabrabrewing-smokehouse.com
Commonly referred to as deep-dish pizza, it gets its name from the city where it was invented. The tomato sauce covers the toppings.
1610 W. Main St., Suite 102, Collegeville, (484) 854-6960, gennaroschicagostyle2.com
First baked in an automotive parts pan back in the 1940s, this thick, square pie is traditionally topped with a layer of Wisconsin brick cheese spread to the outer edges, creating a caramelized cheese perimeter.
2415 W. Darby Road, Havertown, (610) 499-5500, crusthavertown.com
35 E. Woodland Ave., Springfield, (610) 544-6730.
With its thick and chewy crust, this Hellenic immigrant’s spin on Italian pizza is baked in shallow, oiled pans, resulting in a nearly deep-fried bottom.
10 Rittenhouse Place, Ardmore, (610) 649-7320, ardmorepizza.net
1026 Lancaster Ave., Berwyn, (610) 647-6339, berwynpizza.com
Real Pizza of Narberth
100 N. Narberth Ave., Narberth, (610) 667-1660, narberthpa.com
A thin-crust pie dating to 18th-century Naples, Italy. Toppings are typically fresh mozzarella, tomatoes, basil leaves, oregano and olive oil.
1991 Sproul Road, Broomall, (610) 325-7493; 124 E. Market St., West Chester, (484) 473-8924; rizepizza.com
Jules Thin Crust
Various locations, julesthincrust.com
This style is characterized by large, foldable slices and a crisp outer crust that can bear the weight of multiple toppings.
Lorenzo and Sons,
27 N. High St, West Chester, (484) 999-8756, lorenzoswestchester.com
Candelario’s Pizzeria & Restaurant
802 Lancaster Ave., Berwyn, (610) 889-0669, candelariospizzeriasberwyn.com
A thick pie with a pillowy dough, crunchy crust and robust tomato sauce.
Caln Pizza & Pasta
3919 E. Lincoln Hwy., Downingtown, (610) 269-7960, calnpizzaandpasta.com