Josh Sickels will continue to make classic Queens-style pies at the new location of his White Oak pizzeria. But he’s adding a selection of specialty pies to the mix.
Steve Mason’s passion for the perfect pie and dedication to community service have inspired a project that gives a little lift to those who could use it.
Two years into its brick-and-mortar location, Driftwood Oven's owners are defining what makes a good Pittsburgh pizzeria by moving beyond the Neapolitan pie.
