DiCarlo’s Pizza

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Washington, Pennsylvania, the juncture where Interstate 79 and 70 meet. Whether you are traveling west to Wheeling or Columbus, south to Morgantown, or far east to Washington D.C., you have probably driven by or through the county seat of Washington County. A growing county where taxes are low, it is home to The Meadows Racetrack and Casino, The Tangor Outlets, Southpoint Golf Club, and many other attractions.

I get constant heat especially from my fiancé about how picky of an eater I am. There is one food, however, that I never get sick of, and that’s pizza. It is extremely versatile, inexpensive, and full of flavor. Surprisingly, it did not start becoming popular since World War II, now nearly 3 billion pizzas are sold in the United States alone each year.

For over 75 years Dicarlo’s Pizza has been pumping out their famous pizza consisting of a recipe that is surprisingly flavorful, yet surprisingly simple. At first glance, it may seem like very thin-cut, New York-style pizza. However, the crust is thicker than it looks, homemade, and crispy. It is thick enough to fill you up, but still gives you the feeling of eating a thin crust pizza. The sauce is homemade, not overpowering, and complements what makes this pizza great. The provolone cheese is rich and freshly grated. Nothing against mozzarella, however, provolone is sharp and has much more flavor. The extra cheese is manageable and delicious.


DiCarlo’s Pizza Final Take:
  • Taste and Flavor
  • Portion Size
  • Affordability
  • Ambiance


As always, my final take. When it comes to pizza, most of the battle is won by using fresh ingredients. Dicarlo’s kneads this philosophy into their pizza in all aspects. It is old school, their menu is simple but effective, and everything they serve has the word “solid” all over it. What you put into something is what you get out of it. As anyone in an agricultural area will tell you, “You plant corn, you get corn.”


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