You’re driving down South Main Street in Nazareth, maybe coming from the high school or just passing through the borough, and that familiar red-and-white sign catches your eye. It’s a local staple. But honestly, if you think Pizza Joes Nazareth PA is just another generic chain slinging frozen dough, you’ve got it all wrong. There is a specific kind of magic happening inside that brick-front building at 550 S Main St that most out-of-towners completely miss.
Basically, there’s a divide among the regulars. You have the people who swear by the round, thin-crust traditional pies, and then you have the "in-the-know" crowd that won't touch anything except the square Sicilian.
It’s a vibe.
The Sicilian Mystery at Pizza Joes Nazareth PA
Most people walk into a pizza shop and order a plain large round. It’s the safe bet. But at this specific location, the Sicilian is the undisputed heavyweight champion. We’re talking about a thick, airy crust that manages to stay crispy on the bottom without becoming a brick.
What really trips people up is the "upside-down" style. If you order it and see sauce on top of the cheese, don't panic. They didn't mess up your order. This method protects the cheese from burning and lets the sauce—which has a distinct, slightly sweet tang—caramelize a bit in the oven.
It's heavy. Like, "I need to sit on my couch for three hours after two slices" heavy.
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Reviewers on platforms like One Bite have gone back and forth on this for years. Dave Portnoy's fans have hit this spot with mixed results, but the local consensus is clear: if you aren't getting the square, you're only getting half the experience. Some people complain the cheese is too thick, leading to a "flop" even on a thick crust, but for the cheese-obsessed, that's exactly the draw.
What’s Actually on the Menu?
It isn't just a pizza joint. Owners Jerry and Janel Bubba have kept this place running as a full-blown Italian restaurant for years. They won the "Best Specialty Pie" at local showdowns for a reason.
If you're not in the mood for a pie, the menu is actually surprisingly deep:
- The Stuffed Chicken Parm Pizza: This thing is a monster. It’s basically a chicken parm dinner trapped inside two layers of dough.
- The "Poorman" Pizza: A classic regional specialty. No red sauce. Just oil, spices, and a massive amount of Romano and mozzarella. It sounds simple, but it’s actually the ultimate test of a shop's dough quality.
- The Veggie: Unlike the limp, soggy frozen veggies you get at some chains, they use a blend of broccoli and cauliflower with a white sauce that actually has flavor.
- Dip-N-Stix: If you grew up in Nazareth, you know these are the go-to for every Friday night high school party.
Then there's the complimentary bread. You sit down in the dining room—which has that classic, cozy, slightly dimmed Italian-American eatery feel—and they bring out warm bread with herbed olive oil. It's a small touch, but in 2026, where every "fast-casual" spot charges you five bucks for a side of napkins, it feels like a relic of a better time.
A Quick Reality Check on Quality
Look, I’m not going to sit here and tell you it’s a Michelin-star experience. It’s Nazareth. It’s real food for real people.
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One thing that genuinely annoys some customers—and you should know this before you go—is the mushroom situation. There have been local reports and reviews mentioning the use of canned mushrooms instead of fresh. If you’re a mushroom snob, you might want to skip that topping.
Also, the "Nazareth Tax" is real. Well, not a tax, but a 4% credit card surcharge. In an era where everyone taps their phone to pay, that extra fee can be a surprise if you aren’t carrying cash.
Why the Location Matters
Being at 550 S Main St puts them right in the heart of the action. It's a "take-out window" kind of place for the busy workers, but it's also a "stay for an hour and talk" place for the families.
The schedule is a bit old-school, too. They are closed on Sundays and Mondays. You wouldn't believe how many people forget this and pull into an empty parking lot on a Sunday afternoon hoping for a Meat Monster pizza.
Hours of Operation (Typical):
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- Tuesday - Saturday: 11:00 AM – 9:00 PM
- Sunday - Monday: Closed
Dealing With the "Chain" Stigma
Pizza Joe's is technically a franchise, started by Joe Seminara back in 1980 in New Castle. But the Nazareth location doesn't feel like a "Pizza Hut." It feels like a neighborhood spot. The Bubbas have been involved in the community for ages, and that reflects in the service.
Is it the best pizza in the Lehigh Valley? That’s a dangerous question to ask in a region that takes its dough very seriously. Some people prefer the thinner, New York-style fold from other shops in town. But for a specialty pie or a massive Italian sub (the Hot Gondola is a sleeper hit, by the way), it’s hard to beat.
Honestly, the "Superoni" sub is probably the best-kept secret. It's pepperoni, sauce, banana peppers, and mozzarella. It's greasy, it's spicy, and it’s exactly what you want at 7:00 PM on a Tuesday.
Actionable Tips for Your Visit
If you're planning to hit up Pizza Joes Nazareth PA, don't just wing it.
- Bring Cash: Seriously. Avoid that 4% surcharge. It might only be a couple of bucks, but that’s basically the price of an extra topping.
- Order the Sicilian Early: On Friday nights, they get slammed. The square pies take longer to bake properly. If you call it in at 5:30 PM, expect a wait.
- Ask for "Extra Crispy": If you're worried about the "chewy" dough some reviewers mention, just ask them to leave it in for an extra minute or two. They’re usually happy to oblige.
- Check the Seasonal Specials: They often run things like Pickle Pizza (The Real Dill) between May and September. It sounds weird, but the garlic butter and ranch drizzle base actually works.
- Park in the Back: The street parking on Main can be a nightmare during peak hours. There is usually a spot if you circle around.
Ultimately, this place survives because it’s consistent. It’s the kind of spot where the person behind the counter probably recognizes your voice on the phone. In a world of AI-driven delivery apps and ghost kitchens, there is something deeply comforting about a place that still puts the sauce on top of the cheese just because that's how it's done.
Check the Facebook page for the most recent daily specials before you head out, as they often post "buy one get one" deals or specific pasta discounts that aren't on the main website.