highest-rated Neapolitan pie in Pennsylvania.
Northern Liberties location from 2015 to 2023. Carollo is now Spuntino’s sole owner.) The brothers are fourth-generation pizza makers, dating back to their Sicilian great-grandfather’s bakery days. They had grown up working in their father’s Philly-area neighborhood pizzerias — “your big 16-inch pies, hoagies, sandwiches,” Carollo said — but they hadn’t made Neapolitan pies before, and they had no experience with wood-fired ovens.
exacting style of pizza. At Spuntino, a 250-gram ball of 48- to 72-hour fermented dough is stretched into a millimeters-thin 11-inch round, then covered with sauce, cheese, and toppings before being pitched into a fiery 900-degree oven, where it cooks in about 90 seconds. The pizzaiolo needs to have an eagle eye. “Five or six seconds too long, and the pizza’s burned,” Carollo said.
among the suburbs’ best pizzas in 2017. Carollo said his chops have only gotten sharper since. “[The pizza] is so much better, and I think that’s natural, that’s normal. Anybody who has any profession — a major athlete — when they start at 18, they’re not as good, hopefully, as they are when they’re 25.”
fellow vendors in the family-friendly Main Street Marketplace, including Hops/Scotch and the Department of Note stationary store and boutique. Carollo makes a very good point, and Spuntino is proof: “There are a lot of places out in the suburbs that are making such amazing pizza.”
