My top 3:
1. Frank Pepes- New Haven, CT
2. Grimaldis- Brooklyn, NY
3. John's- Manhattan
1. Frank Pepes- New Haven, CT
2. Grimaldis- Brooklyn, NY
3. John's- Manhattan
They aren't bad, but if you're ever in Corning, try Aniello'sI like Nirchis in upstate New York
I work within 10 minutes of Salernos, Acaro and Genells, Revello, etc. but my favorite at this moment is Alfredos.As Fair stated, your favorite pizza is a bit emotional. I grew up in NEPA, so my favorite is Old Forge pizza. Plus, it's damned good. Without question, I'll be downing a cut or two during our visit to NEPA for Christmas.
Conveyor belt pizza, ok in a pinch, but the pies at Cortese are better.I like Nirchis in upstate New York
I live in NEPA, and IMO, the quality of Old Forge pizza has dropped plus our favorite place, Ghigarelli’s, has closed due to the owner “disappearing”. Hmmm….As Fair stated, your favorite pizza is a bit emotional. I grew up in NEPA, so my favorite is Old Forge pizza. Plus, it's damned good. Without question, I'll be downing a cut or two during our visit to NEPA for Christmas.
Give Mary Lou’s a try. It’s more takeout and not on Main Street, but it’s quite good. Mary Lou was a pizza make at Gabello’s in Duryea for years.I work within 10 minutes of Salernos, Acaro and Genells, Revello, etc. but my favorite at this moment is Alfredos.
Oh I have. My inlaws live blocks away.Give Mary Lou’s a try. It’s more takeout and not on Main Street, but it’s quite good. Mary Lou was a pizza make at Gabello’s in Duryea for years.
Agree. Ghigarelli's was the best for us too. Colarusso's double-crust white with broccoli is still a favorite. Cosmo's on Oak was delivering some killer pan-fried Sicilian. Best I ever had.I live in NEPA, and IMO, the quality of Old Forge pizza has dropped plus our favorite place, Ghigarelli’s, has closed due to the owner “disappearing”. Hmmm….
Try Pizza Lovin for pan fried. The double crust steak and cheese at Peppers Pizza is fantastic as well.Agree. Ghigarelli's was the best for us too. Colarusso's double-crust white with broccoli is still a favorite. Cosmo's on Oak was delivering some killer pan-fried Sicilian. Best I ever had.
I have been trying for years to replicate the OF/PF dough. Some days it works, others not so much. There's guy that does a really good job of promoting NEPA Pizza and has helped me others with the dough. https://www.instagram.com/nepapizzareview/Try Pizza Lovin for pan fried. The double crust steak and cheese at Peppers Pizza is fantastic as well.
I have been trying for years to replicate the OF/PF dough. Some days it works, others not so much. There's guy that does a really good job of promoting NEPA Pizza and has helped me others with the dough. https://www.instagram.com/nepapizzareview/
Ringtown home of Brian Roland (sp?) iirc#1 -- American Legion in Ringtown, Pa in about 1963
#2 -- HiWay Pizza on College Avenue in about 1969
Never had any pizza close to these two.
Nope. Never heard of Brian. This was a long, long time ago when the Ringtown Legion was in a large mansion out by the Catawisa Creek. They had a bar and kitchen there. It was run by a couple named Mac and Dot if I recall correctly. I just remember the pizza as being superb, and inexpensive too.Ringtown home of Brian Roland (sp?) iirc
ok thanks Maybe I have I wrong town. Brian went to North Schuylkill hs in the late 60's 70Nope. Never heard of Brian. This was a long, long time ago when the Ringtown Legion was in a large mansion out by the Catawisa Creek. They had a bar and kitchen there. It was run by a couple named Mac and Dot if I recall correctly. I just remember the pizza as being superb, and inexpensive too.
My wife and I go to Hiway most every Friday evening in the summer. We sit outside there, have some drinks and have one of their Sicilian pizzas.I don't know if it's the best, but it's the one I crave the most, perhaps because it reminds me of happier times, when the world was sweet and carefree, and I had a lifetime of dreams in front of me. Sicilian at HiWay Pizza in State College. I have not been there in 10 years and it's the only reason I would consider a return to the area.
I agree. Definitely less consistent. My view is that it's generational. When I was a kid, old widows would work as the pizza makers, and they ensured a level of quality and consistency. Now, it's more inconsistent.I live in NEPA, and IMO, the quality of Old Forge pizza has dropped plus our favorite place, Ghigarelli’s, has closed due to the owner “disappearing”. Hmmm….