Order for pickup

Wood fired pies for the whole block

A 900 degree oven, dough that rests for two days and a dining room full of neighbors. Sit down with a bottle of red or order ahead and pick up in 20 minutes.

Order for pickupSee the menu

Checking the oven

A blistered salami pizza with basil and shaved parmigiano in a black pan, seen from above On Passyunk since 2014

The three we are known for

Every pie comes in 12 or 16 inches. Add burrata, hot honey or an egg to anything.

Margherita pizza with basil on a wooden board

Margherita

Tomato, fior di latte, basil, olive oil

$15 or $21
Pepperoni pizza with curled, crispy cups on a wooden board

Cup and char

Pepperoni that curls up in the oven

$17 or $23
White pizza topped with prosciutto and fresh arugula in a pan

Prosciutto and arugula

White pie, shaved parmigiano

$20 or $27
Floured hands stretching a ball of pizza dough on a steel counter

Two days of patience

Our dough is flour, water, salt and a starter older than the restaurant. It takes time, and you can taste it in the crust.

  1. Mixed by hand every morning at seven
  2. Rested cold for 48 hours so it blisters and chars
  3. Stretched to order, never rolled
  4. Ninety seconds in the wood oven, then straight to you
The pizzeria dining room with a long table, orange banquettes and framed photos

Pull up a chair

1742 East Passyunk Avenue
Philadelphia, PA 19148
Tue to Thu
4 to 10 pm
Fri and Sat
Noon to 11 pm
Sunday
Noon to 9 pm
Monday
Closed, we are making dough

Walk-ins only for parties under six. Kids eat free on Sunday.