Maroni's Pizza — Restaurant in Scranton

It pains me to say this, but they’re changing too much. I’ve been going to Maroni’s since the 80s, and while I understand things can’t stay exactly the same, I don’t understand the need to mess with what worked. The dough is now thicker and has a different flavor—if it’s weighed out, then they’re likely over-proofing it. The cheese and sauce taste slightly off, maybe different ratios or different brands. Then they changed the sausage—it no longer has that distinct flavor that set it apart. Now it’s just generic, like any other place.

The final straw was the pepperoni. What used to be thick-cut and unique has been replaced with trendy, thin cup-and-char slices that feel more like a nod to TikTok than tradition. They’re chasing fads and seemingly cutting costs instead of honoring what made them great.

I agree, the place needed cheesesteaks, that fits. You’ve been doing hoagies forever, so it was a natural next step. But pizza dip? Buffalo pizza? That’s getting so far from the roots of the business.

I’m truly disappointed. So long, Maroni’s. It was great while it lasted. There’s a reason your parents and uncles did it a certain way, because it worked. When you forget that, you don’t just lose the recipe. You lose the soul.

You know what else? Carm used to throw in a soda when we ordered a few trays, or Tony would say “this one’s on me” when it was my kid’s birthday party. That kind of thing made it feel like a family business. Now, it just feels like a business. Hopefully one day you’ll recognize this and get back to the roots - hopefully before it’s too late. Wish you...

Composing this review is painful, as Maronis once held a cherished spot in our weekly routine. Our loyalty was beyond measure, but a shift occurred when Rosa assumed control. While change is anticipated under new ownership, it's noteworthy that she possessed prior experience from the family business before embarking on her tenure at Sam's Club.

Somewhere along the way, Rosa adopted Sam's Club's rather frigid and disinterested approach, evident in her treatment of customers. This transformation is palpable in our visits since her takeover, mirrored in her perpetual scowl and mirrored by the team's demeanor. Leadership casts a shadow, and the team now embodies her demeanor.

The perception is unmistakable: her presence is begrudging, motivated solely by monetary gain. Speaking of which, the price escalation is staggering, nearing $20 per tray compared to the $12 of her predecessors. While cost increases can be rationalized, given their substantial volume, they should wield significant bargaining power with vendors.

Her family's legacy was built on hard work, delivering quality products at reasonable prices while fostering amiable relationships with customers. Unfortunately, the current disposition involves overpricing and a sour attitude. The spoils of their labor, now enjoyed with a disgruntled expression, merit a moment of introspection. The surroundings beckon reflection, for if this demeanor persists, others like myself will search for alternatives. After all, the recipe isn't impervious to replication. A plea to Rosa: recalibrate...

Maroni's Pizza.. What else can be said that hasn't already been said? In 1854 Maroni's Pizza House opened their doors on St. Ann's Street selling their new culinary invention: 'pizza'. People immediately lined up out the door just for a taste of this new creation. Soon after, pizza became a worldwide food staple. Copycat establishments opened up shop not long after in cities across the country (especially in Taylor and Old Forge), hoping to ride on the coat tails of Maroni's success. The pizza fad exploded and reached far into the mainstream making Maroni's Pizza a household name. Paul Newman was famously quoted on the set of The Color Of Money: "Hey Marty, I will not do another take unless we replace the craft services food with Maroni's Pizza." Of course Scorsese complied, and the movie was saved. Success, critical acclaim, and countless world championships later, they still remain the best pizza makers...