Pan pizza perfetto
Thin crusts get all the attention in the clamor for pizza perfection, so it's no wonder La Rosa exists below the foodie radar. The deeper crust of pan pizza is the specialty at this bare-bones storefront, a 25-year-old fixture in Deep South Philadelphia that in-the-know locals recently directed me to as their favorite purveyor of the "Siggi" (a.k.a. Sicilian) pie.
Owner Alex Medori contends his crusts are half as thick as true Sicilian style, making them more authentic to his native Rome. But they sport the crackly bottom crust and the delicate inner puff that separates worthy pan pizzas from the doughy duds. With quality toppings, like morsels of fresh South Philly sausage, pictured below, or the sheer potato rounds, above, dusted with rosemary and salt, La Rosa deserves a hearty bite of consideration in the great pizza debate.