PIZZATA PIZZERIA

I’ve had this a few times now and they are very consistent. Sauce is elite. Rich authentic tomato flavor. Everything tastes fresh and on the lighter side. Almost a perfect za. Crust could be a little more well done for extra crisp. Top 5 in Philly no doubt

SANCTUM SANCTORUM

Very well put together. Great undercarriage. Crust is tasty, but def on the heavier side. Neutral sauce. Nice little touch with the shaved parm

One of the best slices ive had in philly. Not quite as crispy as i like and a little soupy, but overall great.

Good pizza. At first I wasn’t a fan of the sweetness in the sauce, but it grew a little bit more on me as I continued to devour. The best part here is the dough, as you notice the great taste especially in the crust. I can definitely understand based on the plain slice why this place is highly rated for Philadelphia. On a more very philly thing note. There’s a regular that comes and harasses the customers at lunch time. Apparently sometimes he steals bites of people’s pizzas, sometimes he throws red pepper flakes in peoples faces. He didn’t bother me today, we just exchanged hellos. Philly Philly.

This pizza was hand delivered by the gods themselves.

Great crust,good sauce, good chew, cooked well.

Amazing. Portnoy undersold it

God has been good to us. Bless Pizzata and her creators. This slice is nothing short of the goodness of all things mankind has to offer. Sweet hot honey from the Lord’s bees, pepperoni from the great Italian masters of the renaissance, soft burrata from the Cows from heaven, and barely risen dough from the first Seder.

Fire

🔔PHILLY’S PHINEST ALERT🔔 Pizzata Pizzeria (loosely translated as “pizza party” in Italian) opened in 2020 by 2 friends, Davide Lubrano (a 3rd generation pizzaiolo from Naples, Italy who trained at the Roman Pizza Academy) & Vinny Gallagher who taught himself how to make natural-leavened dough in San Francisco, California. They take their dough very seriously here, with a long & slow 5-day fermentation process that naturally leavens the dough giving it more flavor & aroma while baking, as well as making it easier to digest. Aesthetically awesome, this is a 16” artisan New York style round pizza. Surprisingly thinnish, the dough is fantastically firm with a beautifully blackened & charred undercarriage to go along with zero flop & dynamite crisp, as well as a fabulously flavorful & crunchy sourdough crust. The amount of care, pride & attention to detail in the dough is clearly evident, providing an outstanding base for the other ingredients. Moderately creamy & marvelously melty, the mozzarella cheese has a quality consistency with fantastic flavor as well. A top notch pizza cheese blend, the taste is further enhanced by razor thin shaved Parmesan, a tremendous touch as opposed to the grated powdered parm. A sensationally beautiful blend, the sauce melds really well with the other components. Striking a balance between sweet & savory, the sauce isn’t too sweet, nor is it too salty; light on the seasoning & spice, I wouldn’t mind a little more kick to distinguish itself from standard pizza sauce. Fresh basil & some extra virgin olive oil accentuates the flavor of the sauce, providing a touch of class, a smidge of sexiness & practical use that bolsters the overall tastiness. This is truly quality pizza all-around; it looks as good as tastes & tastes as good as it looks, making it one of the top pies in Philly. No doubt, this is travel-worthy destination pizza, where taste & texture triumph together.

Sauce is good but tastes like it needs a bit of salt. Crust is nice, cheese isn’t anything special, I ordered extra cheese and this is what I got.

Plain was like a 7.9, the speciality pie with hot honey, sausage, pep and Riccotta was like an 8.3-8.5 w- fantastic. Plain is just solid solid pizza but needs sauce, crust is really tasty.