Patrick Berkery didn’t always love pizza. His first memory as a youngster in Willingboro Township, New Jersey, was of a “typical neighborhood flavorless garbage pizza with rubbery cheese.” It wasn’t until his parents discovered Marra’s, the legendary Passyunk Avenue brick-oven Neapolitan-style pizzeria, that the then-8-year-old Berkery had a pizza epiphany.
In December 2025, Berkery, a senior newsletter editor for The Keystone and an in-demand professional musician, turned his passion into a biweekly newsletter, “Pizzavania: The Only Delivery That’s Better Than Pizza.”
His intent is not to review pizza places, but to share the interesting stories of regionally distinct pizzerias in a fun-fact-filled, chatty report. The newsletter provides a regular outlet for the field research Berkery has been informally conducting for decades, often aided by readers’ suggestions.
As a young adult and touring musician, Berkery explored the pizza landscape everywhere he ventured, following leads from the many folks who told him about places he had to check out in New York City, New Haven, Connecticut, and even Tokyo and Lima, Peru. Berkery readily chronicles his many influential pizza pilgrimages with an enthusiasm that seems visceral, as if he is remembering the pleasure of every slice.
Aside from the flavor profile, [pizza] is a very approachable, universally loved kind of food.”
— Patrick Berkery
In his younger days, he ate pizza or “something pizza-adjacent like calzone” nearly every day. These days, he tries to ration his pizza consumption to when he is working on Pizzavania — though recently, he couldn’t resist getting a couple of slices in Emmaus, Ambler and Elkins Park, all in one afternoon. Berkery clearly knows what he is talking about, whether the style is Detroit, New Haven, New York or Old Forge. “My pizza palate is really refined. It sounds kind of silly, but I can spot the differences,” he says.
Chasing pizza leads can take Berkery far beyond Philly, but he rates our local offerings as “pretty wild and pretty great.” With so much excellent pizza across the city, can it ever overtake our reputation for cheesesteaks? Berkery doesn’t think so. “The cheesesteak is as synonymous with Philadelphia as the Liberty Bell. [It’s] a cultural touchstone, because in Philly, there was always sports, cheesesteaks and history. It would take a whole generation becoming vegetarian to say, ‘Cheesesteak, you had your moment. Pizza, come on up.’”
While he prefers eating in over ordering takeout (“you always lose something in the box”), even frozen pizza has a place in his repertoire. If he gets snowed in or comes home late from a gig, a Trader Joe’s white pizza with rosemary is a good backup plan.
For Berkery, the enduring pleasure of pizza has less to do with place and more to do with what he sees as its unique characteristics. “Aside from the flavor profile, it’s a very approachable, universally loved kind of food. … I like the social aspect — everybody enjoys eating pizza.”
A Recipe for Enjoying the Perfect Pie
Pizza, at its essence, is dough, sauce and cheese. Here are some of Patrick Berkery’s tips for having a great pizza experience.
- Don’t go in with a completely empty stomach so you can avoid overeating.
- Avoid any carbohydrate-heavy appetizers.
- Find a good beverage to pair it with: wine, beer, seltzer or artisanal soda.
- Be open to trying different things.
- Always order a plain slice first. It’s going to tell you if the pizza is any good. If the plain doesn’t hold up, none of the other toppings will make up for it.
- Go for the thin crust. Some people enjoy the deep-dish, doughy version, but my go-to is always thin.
- Look for a crispy and charred crust. Nothing pale, limp or soggy.
- Savor the sweet, garlicky tomato sauce.
- Top your second slice with classics like pepperoni and roasted red peppers.
- Enjoy the cheese, of course, but not in excess. Don’t get too fancy with the mozzarella. Maybe a mix of shredded and creamier mozzarella, topped off with a bit of sharp Parmesan.
