Jumping through hoops to secure a meal tends to make the food taste worse. But CJ&D’s Trenton-style pies are so good, it’s well worth the trouble of getting one. The South Philly pizzeria is hidden inside Cartesian Brewing, only accepts orders in person, and makes each of its four types of pies one at a time. For the uninitiated, Trenton-style means cheese is laid directly on top of the dough, and then covered in sauce. We’re partial to the white pizza, but you can’t go wrong here.

If we played a word association game and someone said “Philly pizza,” Angelo’s would be one of the first places to pop in our heads. The cash-only South Philly spot makes thick, square pies that smother layers of cheese beneath tomato sauce. But our favorite pizza here is the simplest: the margherita with sweet sauce and smooth, creamy fior di latte.

Unlike a lot of the places on this guide, you go to Pizzeria Beddia to sit down, drink good wine, eat some salad, and go bonkers over thin-crusted pies that bend and crisp when you pick them up. The space itself looks like a sleek and industrial garage, with a smiling cloud lamp hanging over their u-shaped bar. Get the No. 2, which is topped with calabrian cream, mozzarella, and Old Gold gouda. It sort of tastes like a gooey mac and cheese on top of expertly baked dough.

Pizza Jawn in Manayunk serves incredible round, Grandma, or Detroit-style pizzas for pick-up and delivery only. Each one has a perfect black ring of char marks that line the crust, giving the chomping experience a bubbly, blistery finish. Any way you dress your pie up (they have 38 topping options) will be good enough to brave heavy I-76 traffic and strap a seatbelt over the box of dough and cheese like it’s the most cherished thing in your car. (Including yourself.)

Pizzeria Shackamaxon, the takeout-only shop in Fishtown, makes slices so good that we’d happily line up for them during a rainstorm. Thankfully, we no longer have to. Their sister shop and BYOB in Port Richmond offers a major upgrade from scarfing tomato pies on the pavement, plus the ability to order online for pickup and delivery. The crust has blistery charred puffs and just enough sauce to keep the quality toppings in place.

Down North Pizza makes the best Detroit-style pizza in Philly. The crust somehow stays light and cushiony, despite working as a crispy base that's firm enough to hold the chunks of beef sausage, pepperoni, and the many other toppings that come on their 12 specialty pizzas. One of our favorites at this takeout-only spot, which names their pizzas after Philly rappers’ songs, is the simultaneously tangy and sweet Flip Side with sprinkles of beef bacon, caramelized pineapples, and jalapeños.

This slice shop on Girard makes super crispy pies with leopard-like char marks—don't call them burned, it's just part of the thin-crusted-but-not-exactly-New-York style. They only have four options: plain, pepperoni, tomato, and a rotating weekly special. And you'll have to walk right up to their window to order any of them (though you can call if you a whole tomato pie or email if you're getting at least four pies). Despite how huge these slices are, they hold their weight in toppings.

Sally in Fitler Square makes sourdough pies with dough so flavorful—fermented and sweet tasting—that you could treat the crusts like regular old bread. The menu rotates pretty often, but you'll usually see at least two red and white options. Come here to spend a night drinking natural wine, watching someone flip dough in the corner, and eat under a pink-bulbed chandelier.

At the original Tacconelli’s in Port Richmond, it's better to reserve your dough ahead of time so they know exactly how much pizza to make for your group. If that seems ridiculous, then you’ve never had a slice of pizza here. If there’s an equation that determines the perfect ratio of cheese to sauce on a pizza, Tacconelli’s has it stashed away on a piece of paper in a vault somewhere. The crust is crispy and super thin, so don't add more than two toppings to your pizza.

Part neighborhood slice shop and part bar where you can play Duck Hunt on an old tube TV, Paulie Gee’s has the classic pizza hangout thing down to a science. All the slices at this NYC-based spot are good, but it’s their Freddy Prinze that sets them apart from other pizza places in town. The square, upside-down Sicilian pie comes loaded with sweet tomato sauce, mozzarella, pecorino romano, and a sesame seed bottom that ensures each bite has just the right amount of char and nuttiness.

Head to Pizzata Pizzeria in Fitler Square for a classic, New York-style round pies or slices. No matter if you go with a red or white pizza, they’ll all be naturally leavened and then sprinkled with parmesan, basil, and a smooth drizzle of olive oil. The crust has balloon-like pockets of air, but it still has a deep crunch that sounds like a mini earthquake in your mouth. When the weather is nice, they usually put a couple of tables on their sidewalk, but this is more of a takeout operation.

Circles + Squares started as a one-man operation in the back of a coffee shop, which made it nearly impossible to get one of their square-shaped, pan pizzas. Now, it’s located in a small corner shop in Olde Richmond. There's a chance you'll still see the “out of stock” alert when trying to preorder online. Keep trying. The crispy-edged, fluffy square pan pizzas are always worth a hassle. We typically go for the plain with just cheese and tomato sauce.

Unsurprisingly, Marc Vetri and his squad make great pizza. Partly because the crispy-bottomed, bubbly crusted pies spend a few (hot) minutes in a fancy brick oven from Italy. But also because they're expertly made. In addition to the margherita pizza and some really light meatballs, try the Ode To Sweet Onion Crepe, a decadent combination of roasted sweet onion, white truffle, and parmesan. (It’s an homage to the most beloved dish at Vetri Cucina.)

If you're sick of these precious pizzas with their beet slaws and chipotle glazes, you'll feel right at home at this Germantown Ave. spot that's been open since 1974. The slices are as large as a dinner plate, with crusts that are light and chewy but still crunch like a hard-shell taco when you bite down. Expect a subtle slick of olive oil, like the layer of sunblock you put on at the beach, and a sweet rim of red sauce clutching the crust.