– PHILADELPHIA EATER – APRIL 10, 2015 –
While the quality and variety of pizza styles to be found in Philly has recently exploded, unique classics like the square pie from Santucci’s have been around (starting in the ’50s in the Northeast), quietly flying in the face of the old “no good pizza in Philly” laments. It’s well-charred in cast-iron pans and piled with “upside-down” toppings (i.e., the sauce is on top), and tasting the stuff is absolutely crucial to understanding Philly pizza.