Slices With Style
Takeout pizza
Rustica. You know the type — it’s somewhere between New York’s floppy, foldable slices and Chicago’s get-lost-in-it deep-dish. Rustica’s crisp crust is sturdy enough to support chicken mole, cilantro and crawfish, pico de gallo and avocado — or just an even layer of heat-blistered mozzarella.
903 North 2nd Street; 215-627-1393.
Brick-oven pizza
Rembrandt’s. A wood-fired brick oven is the secret to Rembrandt’s crisp, thin-crusted pizza. Best is the margherita pizza, a classic of plum tomatoes, fresh mozzarella rounds and slivered basil atop a slightly charred crust. 741 North 23rd Street, 215-763-2228; rembrandts.com.
Stromboli
Jonathan’s American Grille. From pepperoni and cheese to pulled duck and mushrooms, they come straight from the brick oven and are easily enough for two. SEPTA station, West and Greenwood avenues, Jenkintown, 215-885-9000; jonathansamericangrille.com.
Inside-out pizza
Double Decker Pizza. All the usual ingredients — toppings, cheese, sauce — hide inside the crust. Owner Dimitrios Gianneas claims his grandfather created it in the 1970s. A tasty legacy. 29 East Hinckley Avenue, Ridley Park, 610-521-4275; 16 South MacDade Boulevard, Glenolden, 484-494-3939.
Tomato pie Marchiano’s. This is the real deal: spongy dough topped with tomato sauce and a few sprinkles of parmesan cheese. Whatever you do, don’t heat it up. Tomato pie is only eaten cold. 4653 Umbria Street, Manayunk; 215-483-8585.
