Five pizzas missing from your life

Pizzeria DiMeo’s

8500 Henry Ave., Roxborough

Few are as passionate about creating an authentic Neapolitan pie as the crew at Pizzeria DiMeo’s. Reaching more than 950 degrees, the oak-fired oven cooks your pizza in roughly 90 seconds. And this is even more impressive: all the ingredients used at DiMeo’s are imported directly from Campania, Italy, every week. This is where you get an authentic taste of Naples.

Garces Trading Company

1111 Locust St., Washington Square West

Everyone knows “Iron Chef” Jose Garces and his restaurant empire, but here’s an under-the-radar pizza tip: Garces Trading Company serves authentic Chicago-style deep-dish pizza on weekends. It has a thick base of Gruyere and mozzarella, topped with San Marzano tomato confit.

Gennaro’sTomato Pie

1429 Jackson St., South Philly

If you’ve done your pizza homework, you know that Lombardi’s in New York was the first pizzeria in the U.S. Less known is Gennaro’s, owned by the same crew. The ovens at Gennaro’s recreate a coal-oven flavor, giving you a nostalgic taste of pizza history. Bonuses: The 1940s decor and desserts.

Pizzeria Beddia

115 E. Girard Ave., Fishtown

Securing a pie from Pizzeria Beddia is a privilege, considering it’s only open for 20 hours a week. Beddia doesn’t serve slices, it only accepts cash, and it doesn’t even have a phone number. Sometimes it runs out of dough, and its menu only consists of three pies, with a few topping options. But in this chaotic world, what’s better than a classic, rustic pizza pie?

Nomad Pizza

611 S. Seventh St., Bella Vista

Many pizzerias overlook the importance of the fermentation process, but Nomad knows it’s all about that crust. Allowing the dough a week to ferment is the first step in giving Nomad’s pizza its distinctive taste. The 800-degree wood-fire oven does the rest, charring the crust on the outside while leaving it soft inside. The toppings are local and organic.