Warriors Pizza in East Stroudsburg: A Veteran-Owned Pizzeria Puts Down Roots in the Poconos

Jonathan knew I was coming, but I paid the bill and reviewed the pizza like every other customer. No comps.

Warriors Pizza at 29 Dansbury Terrace in East Stroudsburg is the newest pizzeria in the Poconos, and it’s already making a strong first impression. Owner Jonathan Silva built a following with his wood-fired Neapolitan pop-ups. Now he’s opened a small, veteran-owned takeout shop of his own.

Jonathan and I have met before, and we stay in touch the way a lot of us in the pizza community do. So this wasn’t one of my usual unannounced visits. It did get me something I don’t usually get, though: behind-the-scenes footage from the kitchen and a firsthand look at the 3-day fermented dough, the ingredients, and the pride that goes into every pie.

Atmosphere

I’ll be honest: I had a little trouble finding it on my visit. The permanent sign wasn’t up yet (I’m told it is now), and my GPS didn’t take me right to the front door. Once you’re inside, it’s small, clean, modern, and casual. There’s a couch up front where you can relax while you wait, and a half wall lets you watch Jonathan work in the kitchen.

The name means something. Jonathan is a military veteran, and that’s where “Warriors” comes from. It’s also a great local tie-in, since nearby East Stroudsburg University’s mascot is the Warrior. It’s a brand built for this town.

The Warriors Square – The OG

The OG is Jonathan’s signature square, built like a margherita. He doesn’t call it Detroit-style, but to me it fits comfortably in that genre: rectangular pan, cheese pushed to the edges, sauce on top.

Crust

The crust was a little thinner than most Detroit-style pies I’ve reviewed over the years. It was light and tender, with a lightly crisp bottom. Before baking, the dough gets a coat of garlic oil, which builds flavor into every bite.

The cheese goes all the way to the edge of the pan, and that creates a caramelized frico crown that was outstanding.

Sauce

Like every Detroit pie, the sauce goes on top. It was vibrant and fresh, with a natural fruitiness and tons of character.

Cheese

The cheese blend was creamy, stretchy, and super flavorful, with buttery notes and even a little tang. The cheese pull was pretty epic.

The Finish

The pie was finished with Parmesan, fresh basil, and a healthy drizzle of imported extra virgin olive oil. It was beautiful to look at and even better to eat.

Pizzaiolo’s Notes 🍕

• The 72-hour ferment shows. The crust came out light and tender instead of bready, even in a pan.
• A thinner pan crust sets this apart from heavier Detroit-style pies and makes the toppings the focus.
• Garlic oil on the dough before baking is a smart move. It seasons the crust from the bottom up.
• Frico all the way to the edge is the hallmark of a well-made pan pie, and Jonathan nails it.

What I’d Order Next Time

• Warriors Square – It’s Spicy: garlic oil, a 3-cheese blend, Buffalo sauce, fried chicken, gorgonzola dressing, and green onions. That’s a Buffalo chicken square built on the same light, garlic-oiled crust, and I’m all in.

Final Thoughts

Warriors Pizza is thoughtful, quality pizza from an owner who clearly cares about his craft. I love seeing passionate local owners give their craft a permanent home. If you’re anywhere near East Stroudsburg, put Warriors Pizza on your radar.

My Takeaways

• 🍕 A light, tender, 72-hour fermented pan crust with a lightly crisp bottom
• 🧀 A creamy, buttery, slightly tangy cheese blend and an outstanding frico edge
• 🍅 A vibrant, fruity sauce on top
• 🌿 Finished with Parmesan, basil, and imported extra virgin olive oil
• 🎖️ Veteran-owned, with a name that honors military service and the ESU Warriors

Have you tried Warriors Pizza yet? Let me know what you think in the comments.

Pizza is Similar to:

• Mutant Brewing Company in Scranton
• Vesuvio’s Pizzeria and Sports Bar in Mountain Top

Technical Scorecard

Pizza Ordered: Warriors Square – The OG

Style: Detroit-Style Pan (Rectangular)

Visit: August 2026

The story behind the scores: the 8.5 for sauce is the high mark here. That vibrant, fruity, on-top sauce had tons of character, and with the garlic-oiled dough and imported olive oil it pushed Taste to 8.4. The creamy, buttery blend and that outstanding frico earned an 8.1 for cheese. Crispy/Cooked (7.3) reflects a thinner, more tender pan crust with a lightly crisp bottom rather than a deep fried-crunch Detroit base. It’s a style choice, and it keeps the pie light. Altogether, it’s an 8.0 Overall for a shop that’s only in its soft opening. I stand by my gut ranking of what I enjoyed most in the moment, and I stand by the technical scores I locked in 24 hours later.

Warriors Pizza
29 Dansbury Terrace, East Stroudsburg, PA 18301
Monroe County · Poconos
Veteran-owned · Takeout · 72-hour fermented dough

Speaking of great sauce: if you want tomatoes that vibrant at home, check out our Pizza Sauce Rankings and Amazon affiliate picks on NEPA Pizza Review. Every click helps keep NEPA Pizza Review independent.