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  <channel><title>nepa pizza</title><link>http://bill.welliver.org//space/cooking/nepa pizza</link><description>Old forge pizza:&#xD;
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&lt;b&gt;  Arcaro &amp;amp; Genell&lt;/b&gt; or &lt;b&gt;Revello's&lt;/b&gt;, Old Forge: Definitive old forge style: thick crust&#xD;
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&lt;b&gt;Colarussos&lt;/b&gt;, Avoca: White pie w/ broccoli, also old forge style.&#xD;
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Old forge adjacent:&#xD;
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&lt;b&gt;Victory pig&lt;/b&gt; W. Wyoming: Thick crust, sort of fried, doesn't use italian cheese at all. Think the sauce is just crushed tomatoes. They have odd hours so I usually get the frozen from a local gas station (good 2 go in mountain top).&#xD;
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&lt;b&gt;Pizza L'oven&lt;/b&gt;,  S. Wilkes Barre: Thick crust, sort of fried on the bottom&#xD;
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Others well worth trying:&#xD;
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&lt;b&gt;Sabatini's&lt;/b&gt; in Exeter: Thin crust, was always good but haven't been recently.&#xD;
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&lt;b&gt;Tommy's&lt;/b&gt; in Kingston: Also thin crust. Sauce on top in a spiral&#xD;
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&lt;b&gt;Ruby's Inn &lt;/b&gt;in Nanticoke: I've never been able to have it b/c the've always been sold out when I've tried to call  but lots of people swear by it. Not sure if that counts as a recommendation.&#xD;
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&lt;b&gt;Stuccio's&lt;/b&gt; in Berwick: my go-to when I want &amp;quot;standard&amp;quot; pizza.    &lt;b&gt;Polock's&lt;/b&gt; in Nescopeck: tiny, tiny place and my back-up for standard pizza. They're only open part of the year and there's no seating. Probably not your thing but their sausage is interesting/awesome in that it's smoked (like kielbasa). Always amazes me because after decades of going their, they always seem to need to think about how much the pizza costs.&#xD;
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Honorable mention:&#xD;
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&lt;b&gt;Nardozzo's&lt;/b&gt; in Nanticoke. They have a thinnish crust and an interesting sweet/spicy sauce. Their large pizzas are smaller than average. Being a polish hot spot you can get pierogies here, and on fridays potato pancakes.&#xD;
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Also- &lt;b&gt;Grotto pizza&lt;/b&gt;. They're regionally famous and according to their website they actually have a location in columbia but the original is in dallas/harvey's lake. It's been a long time since I've had it... thin crust in the vein of tommy's or sabatini's. Nice location on the lake.  Sauce on top in a spiral.&#xD;
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Some reading material:&#xD;
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&lt;br&gt;&lt;a href="https://pabook.libraries.psu.edu/literary-cultural-heritage-map-pa/feature-articles/pizza-capital-world"&gt;https://pabook.libraries.psu.edu/literary-cultural-heritage-map-pa/feature-articles/pizza-capital-world&lt;/a&gt;&#xD;
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&lt;a href="https://www.mcall.com/entertainment/food-drink/mc-ent-old-forge-pizza-capital-of-pennsylvania-20210503-5jhzoqashnfuvbbikkmihdnmm4-story.html"&gt;https://www.mcall.com/entertainment/food-drink/mc-ent-old-forge-pizza-capital-of-pennsylvania-20210503-5jhzoqashnfuvbbikkmihdnmm4-story.html&lt;/a&gt;&amp;nbsp;&#xD;
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