25 Superb Pittsburgh Pizzas

We scoured the metro area to find 25 of the best pies.



(page 1 of 4)


Photos by Heather Mull, Rob Larson, Laura Petrilla and Duane Rieder
 

 

Fact: Pittsburghers love pizza. And if you ask anyone to name their favorite local spot, you’re bound to get a passionate, lengthy response. So in order to choose 25 pizza spots worth mentioning, our restaurant critic, Valentina, traveled far and wide, eating innumerable piping-hot slices on-site. The findings? Categories like American, gourmet and authentic Italian no longer apply, since most places offer gourmet toppings, and authenticity is usually based on a specific time and region in Italy.

However, we discovered that there is a significant difference between pizzas cooked in regular and wood-fired ovens. (Some joints heat gas or electric ovens to 450-500 degrees and bake pies for up to 15 minutes, while others cook 'em for five minutes or less in 900-degree wood-fired ovens.) Our list includes a mix of tried-and-true fan favorites (such as Mineo’s, Aiello’s and Pasquarelli’s), and newcomers (like Spak Bros., Slice on Broadway and Cucina Bella), all worthy of recognition. Enjoy!
 



Slice on Broadway

Slice on Broadway's reputation brings people from all around. The shop’s slogan — “In perpetual pursuit of pizza perfection” — is backed by a commitment to making everything from scratch.  Select your own toppings or choose one of 15 specialty pizzas, such as the “Green Monster” with pesto, spinach, artichoke hearts, goat cheese and roasted red peppers.

Best-seller: Margherita

2128 Broadway Ave., Beechview
412/531-1068, sliceonbroadway.com


Napoli Pizzeria

Providing a traditional American-style pizza, Napoli goes light on the tomato sauce, and has a slightly salty cheese and dough.  This shop truly adds to the Murray Avenue pizza scene.
   
Best-seller: Pepperoni

2006 Murray Ave., Squirrel Hill
412/521-1744, napolipizzasqhill.com


Bado's Cucina

Using grandma’s crust recipe, chef Sam Badolato’s pizzas stay close to Italy with options ranging from the Bianco to the interesting mushroom truffle flatbread. Receiving many accolades for its wood-fired fare (including one of our 2011 Best Restaurants awards), Bado’s Cucina is a prime spot for pizza buffs to dine with their uninitiated comrades.

Best-seller: Margherita

3825 Washington Road, McMurray
724/942-3904, badoscucina.com


Cucina Bella

A relative newcomer, Cucina Bella is a pretty little place with a checkerboard floor and pizza at center stage (along with antipasto, salads, paninis and calzones). The pizza crust is crisp at the edges, and the toppings are classics, like Mozzarella, ricotta, sausage, Parmigiano Reggiano and extra-virgin olive oil.

Best-seller: Pizza Anna

1200 Pennsylvania Ave., Bridgeville
412/257-5150, cucina-bella.com


The Enrico Biscotti Cafe

It makes sense that, as an Italian bakery, Enrico Biscotti Café would care about its dough. Pie varieties range from the simple pepperoni to the white pizza with cranberries and blue cheese; some pizzas even feature ingredients from Enrico’s rooftop garden. For a balanced meal, consider grabbing a big salad or some beans and greens, too.

Note: This spot is only open for lunch Monday through Saturday (11 a.m.-3 p.m.).
  
Best-seller: Margherita

2022 Penn Ave., Strip District
412/281-2602, enricobiscotti.com


Edit Module

Edit ModuleShow Tags

Hot Reads

Welcome to the New Pittsburgh: A City Transformed

Welcome to the New Pittsburgh: A City Transformed

A new economy is being built by a younger, highly educated generation that appreciates the city’s past while embracing its future.
Pittsburgh's Hill District, Reimagined

Pittsburgh's Hill District, Reimagined

Thanks to grassroots community efforts and investments by nonprofits, foundations and developers, the neighborhood is on the cusp of a long-awaited renaissance.
PittGirl: Time to Let Go of the Past

PittGirl: Time to Let Go of the Past

She says we 'Burghers must recognize our resistance to change and realize that we need to give it a chance.
Review: Willow

Review: Willow

Following a menu and interior overhaul in late 2014, Willow returns as a revitalized dining option in the North Hills.
Edit ModuleShow Tags

The 412

See 62 Years of Change in Pittsburgh With a Swipe of the Mouse

See 62 Years of Change in Pittsburgh With a Swipe of the Mouse

Guaranteed you will look at this more than once.
Pittsburgh Dad's Take on Super-Deflate-Gate, Parking Meter Meltdown, Hypnotic Snow

Pittsburgh Dad's Take on Super-Deflate-Gate, Parking Meter Meltdown, Hypnotic Snow

Our weekly round-up of awesome, funny, quirky posts about or from the 'Burgh.
Another Movie Shot & Set in Pittsburgh Headed to the Big Screen

Another Movie Shot & Set in Pittsburgh Headed to the Big Screen

"Me and Earl and the Dying Girl" received rave reviews at the Sundance Film Festival.
New Comedy Shooting in Pittsburgh Features A-List Celebs

New Comedy Shooting in Pittsburgh Features A-List Celebs

The cast includes three Academy Award-Winners
Edit ModuleShow Tags

Hot Reads

Welcome to the New Pittsburgh: A City Transformed

Welcome to the New Pittsburgh: A City Transformed

A new economy is being built by a younger, highly educated generation that appreciates the city’s past while embracing its future.
Pittsburgh's Hill District, Reimagined

Pittsburgh's Hill District, Reimagined

Thanks to grassroots community efforts and investments by nonprofits, foundations and developers, the neighborhood is on the cusp of a long-awaited renaissance.
PittGirl: Time to Let Go of the Past

PittGirl: Time to Let Go of the Past

She says we 'Burghers must recognize our resistance to change and realize that we need to give it a chance.
Review: Willow

Review: Willow

Following a menu and interior overhaul in late 2014, Willow returns as a revitalized dining option in the North Hills.
A Growing Rivalry on Ice: Robert Morris vs. Penn State

A Growing Rivalry on Ice: Robert Morris vs. Penn State

Two teams that clearly don't like each other are vying for bragging rights for the state.
Review: Salt of the Earth

Review: Salt of the Earth

Brandon Fisher is the latest chef behind Salt of the Earth’s modern-American dishes.
Edit ModuleShow Tags Edit Module

Edit ModuleShow Tags