With hot dogs, French fries, and mozzarella.
All that's required of you is, bringing along an aperitif to share.
"I'm fat and I love to eat and that's what inspired it."
She'll stick around for a month to keep the pizza oven burning.
Soon the late night haunt will be serving huge, gooey, and cheesy slices again.
Like a pizza-making Phoenix, Lorenzo's will rise from its own ashes.
Surprisingly, Vetri chose an American made oven over one imported from Italy.
Plus, Noord is popping up at Farm and Fisherman, and Sly Fox's new topless cans are causing a stir.
They're adding a wine bar and craft beer to the thin-crust Sicilian pizza party.
Things are heating up this weekend for the food and drink obsessed in Mt. Airy.
The small Fishtown storefront is equipped with a brick-lined oven and not much more.
The new venture will have a Portuguese focus, not pizza.
Pizza freaks, brace yourselves.
Pizza under the BQE, from a 120-year-old oven.
Rounding up the region's restaurant reviews.
The pizzeria's owners are eager to break in their new wood-burning oven, and slashing prices to bring in more orders.
South Street's number one joint for slices is reopening next month.
Chef Antonio Vallo has been making pizzas professionally since he was 12.
Looks pizzas will continue trending for the foreseeable future.
Time's running out for you to find something to do with your sweetie.