What Are The Best Pizza Shops in Lancaster, PA?
Lancaster County has grown into a place where you can find well-made pizza in almost any neighborhood, whether you want an artisan Neapolitan pie or a no-nonsense Friday-night special. Lancaster doesn’t have a single pizza identity. It’s part wood-fired farm-to-table and part New York transplant, with a long line of shops in between.
We’ll never agree on the “best pizza”, and that’s part of the fun. Tastes differ and some of the best shops are the one’s we’ve never heard of. So we’re opening this part of the guide to the people who know the scene best: you.
Vote below, and if there’s a shop we overlooked, let us know. Many of you probably have your favorite spot. If that’s the case, this is your opportunity to show them some love!
Last Day to Vote Is Super Bowl Sunday!
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Lancaster Pizza Shop Map
Great pizza is scattered all over Lancaster County. This map helps you find it. Pan, zoom, filter, and explore.
How Do You Judge a Slice?
Some people are all about the crust, others have strong opinions when it comes to the taste and texture of the cheese or sauce. Here are a few ways that world class chefs judge the best slice of pie.
- The Cornicione (Cor-nee-cho-nay): The outer rim of the crust. It should be puffed and airy, not a dense ring of dough. Slice it open; you want to see large, irregular air pockets, not a tight bread sponge.
- The Undercarriage: Lift the slice. The bottom should be browned and firm. If it is pale or white, the oven wasn’t hot enough. If it sags sadly, the hydration was wrong.
- The Micro-Blistering: Tiny, crisp bubbles on the crust surface. These indicate a long, cold fermentation (24-48 hours), proving the kitchen didn’t rush the process.
- The Balance: Does the cheese slide off in a gloopy sheet? Is the sauce a pool of water? A great pizza is an act of engineering as much as cooking.
Pizza 101: Know Your Styles
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Neapolitan: The original. Wood-fired at 900°F for 90 seconds. The crust is soft, blistered with char (called “leopard spotting”), and the center is often wet (“soupy”). You eat this with a knife and fork.
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New York Style: The working man’s slice. High-gluten flour creates a crust that is chewy and foldable. It should crack when folded, but not shatter.
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Detroit Style: Baked in a rectangular steel pan. The dough is high-hydration (wet), resulting in an airy, focaccia-like crumb. The key is the frico—a cheese crown that caramelizes against the pan’s edge.
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The Lancaster Standard: A distinct regional variant. Medium thickness (thicker than NY, thinner than Sicilian), often softer, and frequently topped with a sauce that leans noticeably sweet.