Old Forge pizza near Scranton: trays, cuts and red or white

Northeastern Pennsylvania has its own pizza, and it is not New York and it is not Philadelphia. In Old Forge, a small borough in Lackawanna County south of Scranton, rectangular pan pizza sold by the tray has been a local staple for decades, and the town calls itself the "Pizza Capital of the World". Whether or not that title is deserved, the style is distinctive, and ordering it correctly saves confusion. This guide, checked in October 2026, explains the words, the styles and how to plan a visit. It does not rank pizzerias, and you should check hours, because many are family-run and close on certain days.

What is Old Forge style pizza?

It is a rectangular pizza baked in a pan, with a thick, soft crust, a light layer of sauce and plenty of cheese. The cheese is usually a blend of mozzarella with white American or mild cheddar, which gives it a creamy, slightly sharp taste and a soft texture. The slices are square or rectangular, not triangles. It is eaten hot from the oven, at the counter or in a booth, and it is often shared by a group over beer or soda.

What do "tray" and "cut" mean?

A tray is a whole pizza, baked in a rectangular pan, usually cut into a set number of squares. A cut is a single slice, so ordering "four cuts" gets you four pieces. Pizzerias in the area sell by the cut for a quick lunch or by the tray for a family or a party, and a tray usually feeds a group. If you are unsure, ask how many cuts are in a tray and how big they are, because sizes differ.

What are red and white?

Red is the version most people know, topped with tomato sauce and cheese. White is something different: a double-crust pie filled with onions, herbs and melted cheese, closer to a stuffed bread than a pizza. Locals order both. If you are visiting for the first time, order a red tray and a cut of white, and compare. Some places offer additional toppings, such as peppers, sausage or mushrooms, on the red.

Where did it come from?

Local accounts trace the style to the early twentieth century, when Italian-American families in the coal region baked cheap rectangular pies for miners and for card games. Many credit a tavern that began serving pan-baked pizza in the early 1960s as the first commercial version, although the origin story is told in different ways and is described by local sources as what many consider to be true rather than settled fact. Several pizzerias have been in the same families for generations. Pizza is also part of a wider coal region food tradition that includes pierogi, halushki, haluski and stuffed cabbage.

How do you plan a visit?

Old Forge is a small borough, and its main street has a good number of pizzerias along it. Spend an afternoon, order from two or three, and eat at a counter. Many pizzerias are casual, with limited hours, and some close early in the week. Take cash. If you are driving from Philadelphia or New York, plan on a drive of a couple of hours, with easy access from Interstate 81. Combine it with a visit to Scranton, which has its own Italian delis, diners and bakeries.

What goes with pizza in the coal region?

Cold pizza tastes fine, but the local drink is a birch beer or a root beer, often served from a bottle. A salad with Italian dressing and a side of pierogi are common. Desserts include cannoli and Italian ices in summer. Beer is sold by many pizzerias, but check the license.

Does Scranton have more to eat?

Yes. The region has Italian delis, bakeries, diners, Polish and Slovak kitchens, a farmers market and festivals. A day trip lets you try the pizza in Old Forge and a different tradition in Scranton itself.

How do locals order for a group?

Locals order by the tray and by the number of people. A common rule is one tray for three or four adults, with a second if you want leftovers. They call ahead on a Friday or Saturday, because pizzerias are busy before games and family events. Ask whether the pizzeria cuts the tray into squares or strips, and how it reheats leftovers; the answer is usually a hot oven for a few minutes, never the microwave. Tell the counter if you want the pizza cut in small squares for a party, which is easy to do.

If you are bringing pizza home, ask for the box to be vented and keep the tray flat in the car. The cheese blend holds up better than a mozzarella-only pie, so cold squares the next day are a local treat. Pizzerias in the area also sell by the half tray, which is a good size for two.

How can you remember your favorite?

Mosey is a food-first app where diners can rate a dish they ate, keep lists of places to try and search by dish and mood. A pizza tour is an ideal use: give each tray or cut a rating and a note, so you remember which place had the best white.

More guides to read next:

• Erie, Pennsylvania food guide: Greek sauce, lake perch and Presque Isle
• Where to eat in Hershey, Pennsylvania: a family guide beyond the candy
• State College food guide: Penn State, the Creamery and football weekends

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