As a kid, Jason Dilks visited his favorite pizzeria nearly twice a week. The pizza he loved had a thin crust and the cheese rested on the bottom, stepping aside to let the tomato sauce play center stage. When Jason grew up, he became a mechanical engineer and moved to South Philly. There, he saw a need for the kind of pie he loved, so he started a pizzeria of his own, SliCE.

It's here that chefs handcraft and hand-toss dough daily, using a blend of flour that makes the crust thin and crispy when baked atop hot stones. Cheese makes up the foundation of these Trenton-style pies, which are then topped with hand-crushed San Marzano tomatoes. When customizing their own pizzas, SliCE patrons choose from more than 30 toppings, including Maglio sausage, caramelized onions, and broccoli rabe. What's more, guests with dietary restrictions are accommodated with gluten-free pizza crusts and a variety of vegan toppings.