In just over two years, Johnny’s Pizza in Bryn Mawr has become a culinary hotspot, renowned for its exceptional pizzas and cheesesteaks, writes Craig LaBan for the Philadelphia Inquirer.
Owner John Bisceglie trained under Frank Pinello of Best Pizza in Williamsburg and Nick Carelli of Philomena Santucci’s Square Pizza in Warminster. His new venture has successfully blended influences from both mentors to create a unique menu.
The pizzeria offers a variety of options, including thin-crust New York-style rounds and Philly-style pan pies. The hand-crushed tomato sauce provides a balanced yet flavorful base, complemented by a blend of fresh and low-moisture mozzarella. Notably, the white pies, featuring lemony ricotta and sesame-seeded crusts, pay homage to Pinello’s Best Pizza.
Bisceglie’s passion for pan pies is evident in his double-proofed dough, which adds depth to the flavor. Using 50-year-old cast-iron pans inherited from Santucci’s, these pizzas emerge with a crispy crust and a rich, savory profile.
Beyond pizzas, Johnny’s has garnered attention for its cheesesteaks, attracting patrons from as far as Lansdale and West Chester. The combination of quality ingredients and meticulous preparation has solidified Johnny’s Pizza as a must-visit destination. Pizza and cheesesteak enthusiasts rejoice!
Read more about Johnny’s Pizza in the Philadelphia Inquirer.
