Victory Pig Pizza & Barbecue

Said to be the originator of the pan fried Sicilian style Victory pig bbq and pizza opened in 1942 and still to this day is one of the staples of the NEPA region. Open take out only 3 days a week, you pull up outside flash your lights or honk your horn to order for a classic oldschool feel. The pizza is fried in a tray of peanut oil for an out of this world flavor complex and I have become addicted to this style as of late. The crust soaks in the oil offering a buttery flavor with a nice outer crisp and pocketing underneath not cooked as well done as some others but still has nice charring on the edges and corners and is possibly more satisfying to devour. It’s pillowy and compressible almost like a Detroit pizza topped with a vibrant tomato sauce no onions or herbs just tangy goodness and is blanketed by an abundance of silky gooey cheese that’s not to sharp just damn tasty. Not pictured is another tray of pepperoni that uses a chopped cubed pepperoni that wasn’t greasy and equally as killable as the straight cheese. For an old school place steeped in history that really hasn’t changed at all it’s awesome to see this spot live up to the hype and still have their fastball, if you wanna try one of the most iconic NEPA pizzas as well as one of the OG’s this is must try and to put it into perspective of the two trays of 12 cuts each only 6 were left to bring home.