P M Pizza House - New Kensington

They are good, but rent pedi’s, alchy’s, child/women beaters, ex con’s alli kiski pavilion to work there. If you have children, stay free. Idiots shouldn't hire people from parole because they shouldn't be around alcohol.

When it comes to pizza, it's the place to go! This place has the best pizza in Pennsylvania!!!!!!

I am 62 years old and the original P M pizza is undoubtedly my all-times favorite food – ever, bar no; better than lobster, steak, crabbon, or you call it. I have eaten ORIGINAL P M Pizza since the mid 1960s and have family members who have eaten it since Moonie Lefty Martz opened the place many years ago. I was raised. I ate it thousands and thousands of times. With all due respect, I feel something about an expert. I have no ties to property. This is what I can tell you to clarify some of the B.S. 1) The CURRENT, MODERN Day P M (in Arnold) is decent, but is NOT the original recipe. But it's a good knock. The cheese is pretty good. It is “in the same zip code”, however lacking that easy “tangy” Limburg-like Tangy taste. The crust has the same texture and feeling, but is slightly tasteless. The sauce definitely needs most work; it is missing that slightly bitter-sweet, brownish taste that has the original recipe. Overall, the pizza is quite decent knocking. 2) Philipi, in Natrona Heights possess the original recipe. They worked directly with the Martz brothers and bought the business directly from them before they spread to the height. 3) Both places suffer from pizza-to-pizza inconsistency. The original business also had pizza-to-pizza inconsistency; but it is much, much worse with these two modern versions. It's so common that people say, "Boy they made it great," or "boy they screwed it today." Since the first day, when the Martz’s ran the business, it has always varied as the pizza “prepared” or “single together”, but the recipe and the ingredients were always constant. Maybe a cook made it with more cheese and less sauce, and vice versa, etc. Maybe it was cooked a little longer or a little shorter. Each cook had its own “twist”, but it was ALWAYS good and it was always “THE” recipe. Both the original version of Philipi (Natrona Heights) and the new P M (knock-off, Arnold) version “suffer” from this same pizza-to-pizza variant. The only difference is that the Arnold variant is reinforced because the ingredients are not exact. My advice to the owners of the original recipe (Philipis) is, MORE SAUCE. You should try the sauce. Admittedly, the style of this pizza was the fact that it had much less sauce than a traditional kind of pizza, it still had MUCH more sauce in the original version. Also, do not change suppliers of your raw materials and if you have, please go back. It is imperative to let this original recipe live as it did for many years. Also your chefs should do it like you, the owners do. You have the recipe, but try to minimize this batch-to-batch inconsistency between your chefs. My advice on the best knock version (the new P M in Arnold). Keep trying. Also try to minimize this inconsistency. A good knock is better than nothing.

1) The CURRENT P M Pizza in Arnold is decent, but it does NOT use the original recipe. It’s a good imitation, and while the cheese is quite similar, it lacks that slightly tangy Limburg-like flavor. The crust has a similar texture, but it doesn’t have the same flavor depth. The sauce needs the most improvement—it doesn't have that unique bitter-sweet, tangy taste present in the original recipe. Overall, it’s a pretty good knock-off. 2) Philipi’s in Natrona Heights has THE original recipe. They worked directly with the Martz brothers and purchased the business from them before expanding. 3) Both places suffer from inconsistency from one pizza to another. The original establishment had its fair share of this issue, but it's much more pronounced in the modern versions. It’s common for customers to say, “They made it great today” or “They messed it up today.” Since the Martzes ran the business, variations in preparation have always existed, but the recipe and ingredients remained constant. Sometimes one cook would use more cheese and less sauce and vice versa, and cooking times varied slightly. Each cook had their own spin, but it was always good and adhered to THE recipe. Both the original Philipi's and the newer P M in Arnold experience this pizza-to-pizza variation, but the issue is amplified in Arnold due to ingredient differences. My advice to the owners of the original recipe at Philipi’s is to USE MORE SAUCE. The sauce should be a prominent flavor. Although the style of this pizza historically had less sauce than traditional pizzas, the original version had significantly more. Also, please don’t change your suppliers. If you have, consider reverting back. It’s crucial to maintain the integrity of the original recipe just as it was for so many years. Additionally, your cooks should prepare the pizza the way YOU, the owners, do. You have THE recipe, but strive to reduce the batch-to-batch inconsistency among your cooks. As for the best knock-off (the new P M in Arnold), keep experimenting and tweaking the recipe. Aim to reduce the inconsistency as well. A solid knock-off is better than nothing at all.

The restaurant has potential, but they seem to hire individuals with questionable backgrounds, including those with substance abuse issues and criminal records. If you have children, it might be best to steer clear of this place. Hiring individuals from parole raises concerns, especially since many of them shouldn't be around alcohol.