From Dishwasher to NEPA Pizza Reviewer
My pizza journey started like a lot of people’s — eating it constantly. But at 15, while working as a dishwasher in a Northeastern Pennsylvania pizzeria, I became fascinated with the craft. I wanted to make pizza like the guys on the line.
That curiosity turned into an obsession.
Today I’ve been making pizza for more than 25 years and reviewing it across Northeastern Pennsylvania since 2012 through NEPA Pizza Review. I’ve tasted hundreds of pizzas across Scranton, Wilkes-Barre, Old Forge, and beyond, and I’ve learned that every great pizza tells a story.
I’m also the co-founder of the Virtual Pizza Academy with JimmyHank Pizza, where we teach people how to make pizzeria-quality pizza at home. So I come at reviews not just as a fan — but as someone who understands the craft behind the tray.
My NEPA Pizza Review Rating Scale (And What the Scores Really Mean)
I use a 1–10 grading system, but here’s something important:
My scale is compressed.
Because I research pizzerias beforehand, most pizzas fall between roughly 6 and 9.
- 7.5 → solid, average to above-average pizza
- 8+ → very good pizza worth driving 30–60 minutes for
- Below 6 → rare, and usually not something I’d highlight unless it’s interesting or unique
Generally speaking, pizzas scoring above a 7 earn the NEPA Pizza Review Approved sticker, meaning I’d recommend others try it.
But here’s the truth…
The Score Isn’t the Most Important Part
My reviews don’t exist to rank pizza with numbers.
They exist to describe the pizza accurately so you can decide if it fits your preferences.
I take pride in telling you:
- how it’s cooked
- what it tastes like
- the textures
- the balance
- the style
The score is mostly for my own tracking and comparison.
The description is what matters most.
What I Look for When Reviewing Pizza
1. Crust: Fermentation, Handling, Structure & Aroma
The crust tells you everything about a pizza.
I look for:
- Fermentation depth and dough flavor
- Whether the dough was handled properly
- Even stretching vs. thin weak spots
- Structure — does it hold or flop?
- Crispness vs. softness
- Even the aroma before the first bite
A great dough should smell inviting and taste developed, not bland.
2. Sauce: Texture, Sweetness & NEPA Expectations
Sauce texture matters a lot to people in Northeastern Pennsylvania.
I note:
- Smooth vs. chunky
- Presence of onions or visible ingredients
- Thickness and consistency
- Sweetness level (very important in NEPA)
- Whether it leans sweet, neutral, or acidic
People want to know exactly what they’re getting before they order.
3. Cheese: The Blend Guessing Game
Cheese blends are part of NEPA pizza culture.
Common cheeses include:
- Mozzarella
- American
- Cheddar
- Muenster
- Provolone
I try to identify or guess the blend, evaluate melt, coverage, flavor, and how it interacts with the rest of the pizza. Readers love this detail.
4. Bake & Crispness: Full Disclosure on My Preference
Most NEPA pizzerias bake their pizzas lighter than I personally prefer.
I’m a fan of a more well-done pizza, and I often order it that way.
When I do, I disclose it and explain how the pizzeria handled the request.
I’m looking at:
- Bottom crispness
- edge color
- evenness of bake
- whether the pizza holds structure
5. Overall Taste: Balance and Proportions Matter Most
A pizza can have great individual components and still fail if the proportions are off.
I evaluate:
- dough-to-sauce balance
- sauce-to-cheese ratio
- whether one element dominates
- whether the flavors work together
If the sauce is amazing but buried under too much dough or cheese, that impacts the score.
Pizza is about harmony.
6. Value: It’s Not Just About Price
Value isn’t about how cheap something is.
I look at the combination of:
- price
- quality
- quantity
A pizza can cost more but still be a great value if the quality and experience justify it.
7. The Intangibles: The X-Factor That Can Move a Score
Sometimes a pizza stands out in ways numbers don’t capture.
I may adjust for:
- unique ingredients
- exceptional quality products
- something I’ve never seen before
- a memorable experience
Great pizza isn’t always formulaic.
What I Notice About the Pizzeria (Even If It Doesn’t Affect the Score)
While the rating focuses on the pizza, I always take in the full experience.
I notice:
- how I’m greeted
- cleanliness
- parking and accessibility
- signage and branding
- social media presence
- whether I can see into the kitchen
- overall vibe and inclusivity
These things shape the story I tell in the review, even if they don’t directly impact the score.
Why I Review Pizza This Way
After decades of making and eating pizza across Northeastern Pennsylvania, I’ve learned one thing:
There’s no single “best pizza.”
There’s only the pizza that’s best for you.
My job is to describe it clearly enough so you know what you’re walking into.
Let’s Talk Pizza
I’ll leave you with this:
Do you think a pizza reviewer needs to know how to make pizza to be credible?
Drop your thoughts — I’d love to hear them.
Want to know what the best pizza sauce is? I tested, ranked, and scored them all! Here are my Pizza Sauce Rankings!
Talk Pizza With Me on Social Media!
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