Pizza here doesn’t come in slices. It comes in cuts, baked in rectangular pans, and the white version hides its cheese between two layers of crust.
That double-crust trick alone made me curious. Then I learned the red version gets a slightly sweet, chunky sauce and sometimes a scattering of raw onions.
I like how stubbornly it ignores every pizza rule I grew up with.
This family kitchen has been doing things its own way since 1962. It sits in a Pennsylvania town that proudly calls itself the Pizza Capital of the World.
That’s a bold title, and this spot helps back it up.
The menu runs deeper than pizza, too. Homemade pasta, cannoli, and tripe all share the spotlight.
So how does one pizza place stand out in a town full of experts?
Square Cuts Are The Only Way To Order Pizza Here
Forget the familiar triangle. At Arcaro and Genell in Old Forge, pizza arrives in square cuts from a rectangular pan, and nobody here apologizes for it.
The style belongs to the town itself. Old Forge pizza uses a thick dough that stays surprisingly light, baked in pans about 12 by 14 inches.
That size matters when you order. Pizzas are counted by cuts, so you’ll hear terms like a 12-cut tray instead of small, medium, or large.
The crust looks like bread at first. Yet it bakes up with a crisp bottom and an airy middle, which makes it far less heavy than it appears.
Toppings stay simple and honest. The focus lands on the dough, the sauce, and a house cheese blend that ties everything together.
Here’s my advice for first-timers. Order both the red and the white so you understand why this town takes its pizza so personally.
A square cut also travels well. Each piece holds its shape in the box, which helps if you plan to snack in the car on the way home.
Fair warning, though. Once you try square cuts, ordinary slices may start looking a little plain.
That Sweet, Chunky Red Sauce Deserves Its Own Fan Club
Sauce is where the red pizza starts showing off. The tomato layer here is often described as slightly sweet and chunky, with plenty of seasoning.
That richness gives the thick crust something to lean on. A thin, shy sauce would get lost on dough this sturdy.
On top sits a proprietary cheese blend. It balances the sweetness, so each bite tastes rounded instead of sugary.
Then comes the curveball. Some red pizzas get a sprinkle of raw onions, which adds a sharp crunch against the soft cheese.
Onion skeptics, stay calm. You can always ask how your pizza is topped before you order.
The red version is the classic Old Forge experience. If someone in your group has never tried this regional style, start them right here.
Toppings can join the party, too. Pepperoni and hot peppers are options for anyone who likes a little heat with their tray.
I believe the red pie works best shared straight from the box with friends. Square cuts make portioning easy, and nobody can argue that someone grabbed the bigger slice.
Well, they can try.
Two Crusts, Loads Of Cheese, Zero Tomato Sauce
Cheese lovers, your moment has arrived. The white pizza at Arcaro and Genell uses a double crust with a generous layer of cheese tucked between.
Think of it as a pizza with a secret. The outside looks like golden bread, while the middle stays rich and melty.
Olive oil and rosemary finish the top. Those two simple touches give the white pie a savory, herby smell that feels completely different from the red.
No tomato sauce shows up at all. Honestly, it doesn’t need any help.
The kitchen also offers other double-crust ideas. A broccoli version has appeared on tables here, which is a sneaky way to eat your vegetables.
Many people first visit for the red pizza. Yet the white is the one that often turns curious eaters into loyal fans.
Planning a family order? Get one of each and let everyone pick a side.
The white also reheats nicely at home. A few minutes in the oven brings back that crisp top, so leftovers feel almost as good as day one.
The Pasta Menu Could Steal The Show On Its Own
Pizza gets the headlines, but the pasta quietly runs a strong campaign. Homemade lasagna, manicotti, and cavatelli all appear on the menu.
Each dish can come with classic partners. Meatballs or hot sausage make these plates hearty enough for a long, hungry afternoon.
Parmigiana fans have choices, too. Chicken, eggplant, and veal versions are served over penne, which adds comfort to an already cozy meal.
The house specialties lean old school in the best way. Fried meatballs with peppers and onions sound like something a grandmother would make on a Sunday.
Hot sausage in sauce is another favorite style of plate. It’s simple, filling, and very much at home in this Italian-American kitchen.
Tripe also has a place on the menu here. If you’ve never tried it, this is a fitting spot to be brave.
Gluten-free options, including ravioli, have been offered as well. That’s a thoughtful touch for anyone who usually has to skip pasta night.
My suggestion is easy. Grab a tray of pizza for the table and one pasta dish to share.
Grab A Cannoli On Your Way Out The Door
Here’s a fun little bonus stop. The takeaway store includes a Grab-N-Go section stocked with ready-to-eat and ready-to-heat favorites.
Frozen pasta, homemade cold salads, and rotating Italian specialties fill the space. It’s basically a shortcut to an easy dinner later this week.
Sauce fans can take some home in jars. Pasta sauce, pizza sauce, and a sweet sauce are all part of the lineup.
Pre-cooked pizza and homemade stromboli are available as well. Stash one in the freezer and you’ll thank yourself on a busy night.
Dessert lovers should look for cannoli in both mini and regular sizes. Fresh cannoli can even be filled on request, according to signs in the shop.
Limoncello cake has also shown up among the sweets. It’s a bright, lemony way to end a cheesy meal.
The store works for quick visits. Lunch crowds come for counter orders, and there’s a small parking lot near the takeaway entrance.
I can’t imagine leaving without at least one cannoli. Call it a souvenir you get to eat.
A Family Story That Started Back In 1962
Back in 1962, two families teamed up and took over a place called Laurenzi’s Restaurant. That partnership became the business you know today.
Angelo and Marie Genell started it with Marie’s brothers, Frank and Anthony Arcaro. Their two last names still sit side by side on the sign.
Over time, the Arcaros moved on to their own projects. The Genell family kept going, growing both the restaurant and its catering business.
Now the second and third generations carry the work forward. That kind of staying power is rare in the food world.
The pizza itself has deep local roots. Old Forge pizza is said to trace back to the wives and daughters of coal miners.
They baked dough in rectangular pans and topped it with garden tomatoes and spices. Those humble trays shaped the style still served across town.
I like knowing that history when I look at a square cut. It turns a casual lunch into a small piece of Pennsylvania heritage.
Plenty of restaurants claim tradition. This one has the family tree to prove it.
Bocce Courts And Covered Tables Make Summer Even Better
Pizza and bocce make a surprisingly perfect team. Arcaro and Genell has covered bocce courts right next to the restaurant.
Bocce is an Italian lawn game where players roll balls toward a small target ball. It’s easy to learn and oddly competitive once friends start keeping score.
Local leagues have used the courts. That adds a lively, neighborly feel to warm-weather evenings.
Covered outdoor tables give you a shady place to eat. On a nice day, it beats eating pizza off your car dashboard.
Music has played outside near the seating area, too. The setup feels made for long, relaxed summer meals.
Families with kids will appreciate the open space. Little ones can stretch their legs while the grown-ups finish the last square.
Keep in mind that dining options can shift. Takeaway has been the main way to order, so check what’s open before you plan a sit-down meal.
My tip is simple. Grab a tray, snag a covered table, and watch a bocce match for a while.
Planning A Party? The Banquet Room Has You Covered
Birthday, holiday party, or family reunion, the catering team handles a lot. Arcaro and Genell offers on-premise catering in its own banquet room.
Smaller groups have an option as well. A private restaurant area works nicely when you don’t need a big hall.
Hosting somewhere else? Off-site catering brings the food to a venue you choose, including your own home.
Pizza by the tray is a natural headliner. Square cuts are easy to serve, easy to grab, and easy to love at any party.
The full Italian menu can join the spread, too. Pasta, meatballs, and sausage turn a simple gathering into a real feast.
Company holiday parties and family luncheons have both been held here. The space adapts well to happy events and quieter ones.
Book early if your date is popular. Weekends around the holidays tend to fill fast at event spaces everywhere.
I believe a tray of Old Forge pizza beats a sad veggie platter every single time. Your guests probably agree.
Plan Your Trip To The Pizza Capital Of The World
Finding this pizza is the easy part. Arcaro and Genell sits at 443 S Main St, Old Forge, PA 18518.
Old Forge is in the southwest corner of Lackawanna County, near Scranton. Main Street here is dotted with Italian restaurants and pizzerias.
The town proudly calls itself the Pizza Capital of the World. With so many pizza kitchens close together, the nickname feels earned.
Hours run daily starting at 11 a.m. Most days close at 8 p.m., while Sunday wraps up earlier at 6 p.m.
Live far from northeastern Pennsylvania? Pizzas ship nationwide through Goldbelly, so your craving doesn’t need a road trip.
Still, visiting in person adds something special. You get the bocce courts, the takeaway shop, and that small-town Main Street feel.
Pair your stop with a Poconos getaway or a Scranton visit. Old Forge makes an easy detour for hungry travelers.
Bring a cooler if you’re driving far. Extra trays and jars of sauce make excellent proof that you actually went.
