This Bucks County pizzeria topped Washington Post’s list of best pizzas by state

Michele Haddon, Bucks County Courier Times
Updated ·3 min read
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Who doesn’t love a good pizza?

And when that craving hits, everyone has their favorite go-to, whether it’s the sweetness of the sauce, the thickness of the crust, an artistic combination of toppings or simply because it reminds you of home — the best pizza will always be up for debate.

So, how did a team of Washington Post reporters come up with The Best Pizza in America Region-by-Region?

“We analyzed 7.5 million Yelp reviews and developed a formula to identify the best regional pizza styles in each state,” they wrote in the Aug. 31 story, where reporters looked at five regional styles — New York, Chicago, Detroit, New Haven and Neapolitan — to find what they dubbed, “the country’s best pizzas,” and mapped out the best of each regional pizza in every state.

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Out of the more than 85,000 independent and small-chain restaurants reviewed, one local Bucks County shop ranked the highest in Pennsylvania for Neapolitan-style pizza: Spuntino Wood-Fired Pizzeria.

The Post also recognized Steel Penny Cafe on Oakdale Road in Hatboro, Montgomery County, as having one of the best Detroit-style pizzas in the commonwealth. It came in sixth overall for this square or rectangular pan pizza that features a crispy crust and gooey good layers.

Owner Roberto Carollo places a pizza into the oven at Spuntino Wood Fired Pizzeria, in Doylestown Borough, on Tuesday, September 5, 2023.
Owner Roberto Carollo places a pizza into the oven at Spuntino Wood Fired Pizzeria, in Doylestown Borough, on Tuesday, September 5, 2023.

In Doylestown, the shop was celebrating the recognition for Spuntino.

“It’s a very special honor,” said Roberto Carollo, owner of Spuntino, who credits not only the quality of their ingredients, but also the time and dedication he and his staff put into making their pizzas.

For nine years, this small counter-service shop located inside the Main Street Marketplace in Doylestown Borough has been serving its 10-inch personal pizzas with a slightly charred crust that’s soft, chewy and light.

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Carollo said the tradition of Neapolitan stems back many years, originating in Naples, Italy.

“It’s the oldest form of pizza there is. Essentially, it’s a long-fermented pizza dough that’s cooked in a wood-fired oven for about 90 seconds,” he said.

There are four ingredients in Spuntino’s pizza dough: double zero flour, water, salt and yeast.

“We don’t take shortcuts. We stay true to the Italian idea of simple, minimal ingredient cooking. We are truly passionate about our food, and we truly want everyone to enjoy our food. I think that’s reflected in the pizza we serve,” he said.

Go: 22 S. Main St., Doylestown; 215-340-7660; spuntinowoodfiredpizzeria.com

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This article originally appeared on Bucks County Courier Times: Spuntino Wood Fired Pizzeria ranked highest in PA for Neapolitan pizza