One-of-a-kind pizza shop in the Poconos – Image for illustrative purposes only (Image credits: Pixabay)
Moscow, Pennsylvania — Tucked along Church Street in this quiet Poconos town, Ferri’s Pizza draws visitors not just for its trays of regional pizza, but for a slice of Northeast Pennsylvania’s industrial past. The family-run shop blends hearty Old Forge-style pies with an immersive tribute to the anthracite coal mines that shaped the area. Nearly 90 years after its founding, it stands as a living archive amid the changing landscape of Lackawanna County.[1][2]
A Family Born from the Mines
Italian immigrant Gaetano Ferri launched the business in 1936 amid Old Forge’s coal boom, laboring in the mines by day and firing up pizzas at night. His venture quickly caught on among miners seeking affordable, filling meals after long shifts underground. The original spot in Old Forge, known as the “Pizza Capital of the World,” marked the start of a multi-location operation that spanned towns like Dunmore and Scranton through the mid-20th century.[1]
Today, third-generation owners Billy and Janice Ferri helm the sole remaining outlet in Moscow, a short drive from the original hometown. Both trace their roots to coal-working grandfathers, a legacy that influenced their decision to pivot fully to pizza rather than follow into the fading industry. Billy explored abandoned mines to salvage authentic artifacts, turning personal passion into a public showcase. The shop’s endurance reflects the resilience of families who adapted as coal jobs dwindled.[1]
Decoding Old Forge-Style Pizza
Patrons order by the “tray” or “cut,” hallmarks of this tray-baked specialty unique to Northeast Pennsylvania. The crust delivers a spongy, chewy center with a crisp, golden bottom, often parbaked before toppings go on and finished for extra crunch. Cheese stretches edge-to-edge in a proprietary blend that melts gooey and sticks satisfyingly, while chunky, onion-laced sauce pools in the center for bursts of sweet, robust flavor.[3][4]
This style emerged in the 1920s and 1930s as tavern fare for weary coal workers, evolving through family recipes passed down in Old Forge’s tight-knit pizzeria scene. At Ferri’s, the sauce stands out, simmered for hours from premium tomatoes, setting it apart even among regional rivals. A standard red tray arrives light yet hearty, with balanced colors and no scorched edges, earning high marks for taste and proper cooking.[4]
Museum Meets Menu
Step inside, and the entry mimics a coal mine shaft, complete with a life-size miner replica, tools, and scattered anthracite chunks. Walls brim with rescued gear from shuttered operations: helmets, lamps, weathered signs, and massive machinery Billy hauled from forgotten sites. Photographs chronicle local mining life, while TVs loop historical videos — though staff occasionally switch to ’80s classics for variety.[1]
A giant map invites diners to pin their hometowns, revealing a cult following from Philly to New York and beyond. Souvenirs line shelves amid the displays, blending commerce with commemoration. This setup transforms a quick takeout stop into an educational pause, immersing guests in the backstories behind their meal. Families linger to absorb the exhibits, often before grabbing unbaked trays to finish at home.[2]
Specialties That Draw Crowds
Beyond classics, Ferri’s rotates monthly inventions like Bacon Cheeseburger or Pickle Pizza alongside staples such as Hot Wing and Reuben varieties. The real draw arrives seasonally: potato pizza, or pagash, a Lenten meatless marvel mounded with mashed potatoes, multiple onions, chives, and cheese atop the signature crust. Each hefty cut weighs over a pound, yet stays cracker-crisp — a technique honed from an Irish neighbor’s request decades ago that sparked regional obsession.[1]
- Classic Red Tray: Cheese-heavy with centered sauce, priced around $15 for 12 cuts.
- Potato Pizza: No-sauce pierogi-inspired, ton of potatoes processed during Lent.
- Half Chicken Half Pepperoni: Custom splits for groups.
- Sausage Pizza: Hearty topping option.
- Cuban Pizza: Creative twist with regional flair.
Hoagies, wings, and pagach round out the menu, all prepared in a cash-only, takeout-focused setup that keeps operations family-tight.[4]
Lasting Taste of Tradition
As Northeast Pennsylvania evolves, Ferri’s endures as a bridge between grimy mine shafts and modern comfort food. Billy and Janice’s daughter Sabrina pitches in, ensuring the recipes and relics pass forward. Visitors leave not just full, but informed about the hands that fueled the furnaces and flipped the trays. In an era of chains, this spot reminds how local grit sustains flavor and memory alike.
