We remember some pizzas by their trademark crusts—see Square Pie and Emmy Squared. Others, like East Passyunk’s Dough Head, stand out for their excessive toppings. That’s not to say the naturally fermented dough at this counter-service pizzeria is lacking—the substantial, NY-adjacent crust stays flopless even under the weight of puckering pepperoni cups, caramelized onions, and chipotle honey. But the solid bottom all works in service of Dough Head’s greatest strength: near-limitless combinations of fixings. Frankly, getting plain pizza at Dough Head is a waste of time. The shop, which sits in the literal shadow of Pat's and Geno's, is all about its signature originals sporting names like “OK Boomer!!!” and “Marlon BranDough.” And while we can’t explain the labels nor defend the puns, we can tell you that these pizzas hit the sweet spot of having a lot going on without sog or competing flavors. In terms of Dough Head's 16-inch round pies, the garlicky, ricotta- and spinach-topped Benny Blanco and Smoking Dough Frasier are our favorites. (The latter being the best barbecue version this side of the California Pizza Kitchen.) The pizzeria also makes grandma-style pies with a thinner crust—more like Detroit-style’s slimmer sister. You can of course doctor your ‘za however you see fit. Just don’t be afraid of leaning into Dough Head's more-is-more ethos.