Tacconelli’s Pizzeria $

Giovanni Tacconelli came to Philly in 1918 and with the help of some friends built a massive 20-square-foot brick oven. For years, he baked bread in it, until the 1940s when he started making pizza.

Now, five generations later, Tacconelli’s ultra-thin-crust pies—still baked in that same handcrafted oven—remain a Philly staple. People travel from all over the city and beyond to the Port Richmond neighborhood, which is not by any stretch a typical stop on the tourist or even local dining circuit.

The cash-only BYOB [2] offers all the toppings, and in addition to the excellent tomato-sauce pies, the white pizza is a popular choice.

Call a day ahead to reserve the dough for your pizza; if you show up unannounced, you could wait over an hour and they may not have enough for you.

Grab a seat near the oven if you can, and watch the expert pizza makers whip out pizzas almost as fast as you can eat them.