Doylestown pizza, one kitchen open until 3 a.m.
A coal oven, a wood oven that takes Mondays off, and a soccer bar that also sells pies.
Doylestown has been arguing about pizza since 1968, which is long enough that the argument now has a 3 a.m. option. The borough holds a coal oven, a wood oven, a thin-crust pub pie, and a counter that has been hand-tossing since 1976. None of them agree on crust, which is the point of walking State Street.
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The kitchen on West State Street stays open until 3 a.m. on Fridays and Saturdays, which is where a Doylestown night out ends. "This absolutely was the best pizza EVER," Skyler says on Google.
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New York-style pies with San Marzano tomatoes since 1968, plus an $8 margherita and dollar wings on Wednesday. Men in Blazers once called it the tenth-best soccer bar in America.
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Hand-tossing pies on West State Street since 1976, with Bassett's ice cream and Via Veneto Italian ice already at the counter. "Great hometown pizza," John says on Google.
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Thin-crust pies with real wood-oven char, ordered at the counter at 22 S Main, Tuesday through Saturday, 11 to 9. The oven takes Sundays and Mondays off.
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Coal-fired pies at the south end of Main Street, the oven hot enough to blister a crust in minutes. That char is the whole argument for coal.
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A State Street pub with 24 rotating drafts, fifty-odd whiskeys, and a brick oven on thin-crust pizza. The patio is heated in winter, and the room is closed Tuesdays.
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Organic thin crust from dough and sauces made in house every day, open until 8 on weeknights and 9 on Friday and Saturday. The gluten-free crust is no afterthought, and seasonal pies wander as far as butternut squash with mascarpone and honey.
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Dough made fresh daily at the south end of Main, and a sauce recipe they keep to themselves. Two dollars buys the garlic knots, which is the correct way to wait for a Sicilian.
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Nonna-honed recipes on East Street since 2016, and the Saturday close is 9:50, which is exactly the specificity you want in a pizza shop. Order the Hot Boii.
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Thin-crust pies and calzones at the north end of Main Street, built around a Sugarosa sauce good enough that dishes get named after it. Order The Original Old World pie and stop there.
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A pizza-and-stromboli shop on Old Dublin Pike where the cheesesteak quietly outdraws the pies. Order the Grandma Burrata anyway.
More field notes
- Montgomery County pizza, one shop open since 1946
- Chester County pizza: one parlor open since 1959
- A camera shop since 1938 and nine more in Doylestown
- Ten pizza spots worth the drive, one bakes a 30-inch pie
- Ten bookshops out here, one of them open since 1788
- Kettle-boiled since 1993: eight bagels in Bucks County
- Every field note
