Hi there!

It’s the end of summer and the many pizza adventures are winding down. The sun is setting earlier, like a lid slowly closing on a takeout pizza. The temperature is slowly dropping, like an errant pizza oven that can’t keep a proper temperature. Hints of a crisp breeze wafts by, like the scent leaking out of a bustling pizza parlor. You catch a hint of it, and sniff again to verify it’s there. Basically, life is a lot like working in a pizza shop these days.

This summer was full of good summer pizza. It’s the foundation of a solid summer. Hanging out in groups outside, spilling cheese and drops of grease on the one pair of pants you own. Eating so much pizza you get absolutely bloated and need to get rolled into your bed at night. Most of my summer events happen near or around pizza. This summer we got some new pizza popups that will hopefully make it through the harsh winter.

One event that marks the end of summer is Spirit’s Summer Recess event. It’s a huge event with bands, some of the best food in Pittsburgh and, of course, pizza. Spirit is a bastion of taste for the city. If it’s cool or intriguing, there’s a good chance it’s happening at Spirit. A great venue for one last summer hurrah.

Looking back on this summer I had some grand pizza adventures. Let’s highlight a few!

The Spirit Claw and Order

This pizza is insane. A white pizza with pecorino béchamel, crab, calabrian peppers, mozzarella, old bay crust and a lemon wedge. It’s truly decadent (a $24 round pie, their priciest pizza). But the crab you’re getting is criminal. You could open up an aquarium with a grandma style Claw and Order, it’s absolutely loaded. It’s a foreign and exotic pizza combination. It’s so salty and savory, the hint of lemon helps everyone making down to your stomach while you reach for a second or third piece.

In the midst of a summer heatwave nothing is more refreshing than crab hiding in a lake of melted cheese and seasonings.

Dogfish Head Cheese Bay Pizza

As I mentioned last week, I was recently on vacation and lives out a pizza dream that turned out to be a nightmare. The fam and I head down to Delaware every year and hang out at the home of Dogfish Head. The Dogfish Head brewery / restaurant provides the most mediocre food imaginable, but after the harrowing Bay Bridge, it’s welcome nourishment for the soul. It’s always our first stop on vacation while we unwind after a long car ride.

Each year I try something new on the menu. I’m hoping to find that one item that’s actually pretty good. Not something that hides its flavor with globs of cheese.

I’m still searching, but we did get a pizza this year for the table. They have a lovely brick over in the restaurant, but the pizza comes out with way too much cheese and the bottom covered in semolina. It’s a pretty bland pizza, but does pair well with a juicy pint of Squall.

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Lawrence of Badamo’s

One of the highlights of the summer was heading out to Dormont to visit Rowhouse Hollywood for the 70mm showing of Lawrence of Arabia. This experience may have ruined movies for me. The huge screen, the crisp picture, the amazing atmosphere. It was a stunning movie experience that left many wondering how a movie from the 60’s could look so good.

I’ve never seen a 70mm film before and I can’t remember the last movie I saw on actual film was maybe something like Black Swan? But the Rowhouse Hollywood theatre is incredible. Definitely catch a 70mm screening there.

One bonus of trekking out to Dormont was getting to visit the Badamo’s out there. It’s a tiny, but mighty, shop. A couple of tables to sit out, a stocked cooler and some killer pizza. This pepper and olive pizza from Badamo’s is certainly a top pizza of the summer. Their pizzas are iconic. When you think of a pizza you think of what comes out of the Badamo’s oven. It’s large, it has some grease, it’s a little crispy, there’s a nice crunch and a soft crust. The pinnacle of pizza in many ways!

I’ll definitely venture out to Dormont again for the Badamo’s / Rowhouse combo.

The Pizza Made for Friends

One of my favorite summer experiences is cooking up pizza for pals. I got the Ooni out back and if I get my act together to make dough two days in advance, I can make some solid pizza. Good leopard printing, nice toasty under carriage, beautiful cheese spots and a bright sauce. That’s my ideal at home pizza - I love an ocean of sauce with a cloud or two of mozzarella.

People claim to love my pizzas, but you can’t tell someone that stood in front of a 600 degree oven while everyone chilled with drinks that their pizza was bad. There’s a level of guilt pizza party patrons have that must be causing a surge of compliments.

But when each pizza is promptly gobbled up, maybe there’s some truth to that. After five pizzas, we usually call it. About 90 minutes of cooking and a chance to play around with a couple topping combination to impress the guests. Serving up pizzas is so fun I can see some of the appeal of starting a pizza pop-up.

Did you have some good summer pizza memories? Share em in the comments!

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Keep Your Eyes Peeled for my Pizza Show Poster!

As you are well aware, I wrote a Pizza Play and will be putting it on at the Brillobox on October, 29. You can grab tickets here! To help promote the show I got these cool posters printed at the PGH Print Ship - an amazing local print shop that can seemingly do it all and do it amazingly fast.

I’m working my way around town getting these posters put up at familiar haunts. Look for them in some pizza shops, breweries and who knows where else. If you see one grab a picture with it! They’re quite striking and already seeing some good results.

🍕Get tickets to the Pizza Show- Grab em while you can →

Well, hope you had a wonderful summer of pizza. The good news is we have the autumn of pizza starting up in a few weeks.

BTW - I had the Pineapple Pizza beer from Two Frays last week. It was incredibly smoky and not for me. Not a smoke fan! If you tried it let me know what you thoughts.

Pizza ya later!

Dan Tallarico, Pizza Journalist

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Hi there!

I’m back from vacation and ready to eat more pizza. Each year we head out to Rehoboth and ease into a routine of making turkey sandwiches, hauling the wagon of beach gear to the ocean, eat ice cream, and win as many cheap dolls we can from Fun Land. Here’s a view of the daily turkey sandwich hall for a day at the beach. Most people gobble down two, one at 11am another at 1pm. The perfect beach routine.

As I wrote a few years ago, pizza options are pretty limited in Rehoboth. Grotto pizza owns this town. You can’t roll a can of tomatoes without hitting a Grotto pizza! Grotto shacks serve up slices, but my vacation dream was to sit in the Grotto courtyard and eat a large pizza with the vacation crew. Maybe drink a cold one. It’s not too much to ask.

This past year was our fourth year going and I decided that I deserve to have my dreams come true too. Charlie, my daughter, and I walked by the building one morning and I said, “Charlie, you know my vacation dream is to go to that Grotto’s Pizza and eat a big pizza pie.”

Charlie said to me: “Dad, we’re gonna do that this year even if it’s just me and you going there, Dad.” I teared up a bit, proud to have such a pizza partner in my life.

Finally, on the last day of vacation, when the whole crew was too exhausted to put up a fight, I suggested we hit up Grotto Pizza for dinner. We had been battling jellyfish in the sea all week. This day was one where the jellyfish had receded, but a storm moved in. The beach was closed and the only thing that could lift our spirits was Grotto. It was time to strike.

So we set off to Grotto Pizza.

There it is. Grotto Pizza The Patio. Heaven on earth. The kind of place that can easily sit generations of a family at one long table without missing a beat. Every table at this place had three generations waiting on pizza. A grandpa sleeping in a wheelchair, children complaining, the sandwich generation of parents tending to both.

Sitting outside in the salty air, we ordered a variety of pizza to get the true Grotto experience. Some plain, a grandma-style pizza, and some sausage and peppers. A trio of pizzas that will please a family, alongside 16 of their legendary wings.

The wings here stole the show. I don’t know what makes them legendary, but they were delicious. A hefty amount of sauce, an enjoyable amount of spice and zesty flavor. Everything you want from a wing. Very satisfying. A good opener for the pizza. If the wings are good at a pizza shop, that must mean the pizza is good…right? It’s Grotto Pizza, not Grotto Wings…

Well here’s the Grotto Pizza. Fresh from the oven. Completely flavorless dough, a spiral of sauce. Maybe the most depressing pizza I have ever eaten. Or it would be. If it wasn’t for the immaculate vacation vibes. Pizza flowing, covered in wing sauce, a nice cold dogfish head in hand. The vibes were doing the heavy lifting to carry this carcass of a pizza to the finish line.

The grandma pie did not fare much better. Much like the aforementioned grandpa sleeping in a wheelchair, this pizza didn’t have much going on at the dinner table. Maybe it should’ve stayed home watching Survivor. The crust was a burnt cardboard with sauce and hollow cheese. It was nothing.

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Our server abandoned us after these pizzas arrived due to a multi-generation family that took up three different tables showing up. We watched as Bianca took fifteen minutes going to each individual to get their order. All we wanted was the check.

Here is the aftermath from our feast. Not a clean plate in sight. Crust littering the table, slices hanging out on the pan waiting for a seagull to swoop in. Yet none ever came. A seagull stole a turkey sandwich from us on the beach, but they don’t go anywhere near Grotto. Maybe that is a sign.

Overall, we had a great time.

But what’s been happening here in Pittsburgh? I have a few Pittsburgh pizza updates.

Two Frays Made a Hawaiian Pizza IPA

Two Frays is a spot the family and I end up often. You may see us playing Go Fish or War while eating our famous order of Spak pizza (Large pizza with light cheese, buffalo chicken hoagie with grilled chicken and no cheese, chicken fingers and fries, two sides of ranch). I typically am crushing a kolsch or two, but this week I’m hoping I can get a glass of this limited edition pizza.

From the Two Frays Instagram post: “We spiked a keg of our 5113 Hazy IPA into Aloha - a Hawaiian Pizza IPA. Full and sweet hazy IPA combined with smoke, salt, and pineapple.”

Sounds quite intriguing. Bonus points if it comes garnished with some pineapple which I can toss on my Spak.

I like to believe that society is finished with the silly argument about pineapple on pizza, but maybe this will start a healthy conversation about pineapple in beer. There’s only one keg of this so act fast!

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Father and Son Pizzeria Coming to Bloomfield

A few weeks ago I was lamenting the pizza rut I was in due to all these pizza shops closing down. One that closed down earlier this year was Alex’s Pizza Shop on Millvale Street in Bloomfield. It’s tucked away behind Liberty Ave on the way to Shady Side.

I ran by a few days ago and saw there was a coming soon sign. Good that we’ll have a new pizza shop, but the image looked like it was possibly AI generated which may not bode well. Guess we’ll find out whenever it opens!

Alright - that’s some good pizza stuff. Hope you’re enjoying the last bits of summer. Spirit hosts the ultimate summer blowout event on August 29 where there will definitely be pizza among other delights. Get that on the calendar!

Pizza ya later!

Dan Tallarico, Pizza Journalist

Get tickets to the Pizza Show

I wrote a pizza play called Slice Something Slice. Some call it a pizza opera or pizza musical. It’s a stage event about the power of pizza. I put the show on a few months ago with friends and family. It was so much fun we’re doing it again this October 29th at the Brillobox, but this time we’re opening this up to the pizza community at large. Tickets just went on sale and we’ve already sold 10% of them, at only $10 (no fees!!) it’s a great deal for a truly unique experience.

What makes this so unique?

The actors are you - well if you want!

There are seven scenes in the play, each focusing on a different pizza parlor that the protagonist, Slice, visits. As people show up to the show they sign up for a part in the scene. You’ll be handed a script, a name tag and then when it’s your turn you’ll get on stage and read your lines.

Something truly magical happens when people get on stage. Obviously the script is very funny, but because we’re all in this together it becomes a safe space where the inner actor comes out. I was blown away by the performances last time we did this and I’m looking forward to seeing how everyone interprets these characters.

The scenes are short - maybe 5 minutes - so you’re not stuck on stage for long. You can see a list of some of the characters here.

There’s a live band playing original songs written for the play!

My friend and creative collaborator, Chad, got his band together and wrote a number of songs for the show. They help set the vibe and fill in some of the story beats. Like a real musical! If you ever heard the Pizza Talk With Me theme (below) you’ll love the songs at the show. Once you hear the Greasaroni Stomp, you’ll never forget it!

I’m obviously bias, but having a live band on the stage just elevates the whole experience. Really makes it feel like a legit performance - which it of course is!

There’s a neat visual element

My sister made a nice little animation that, uh, expresses the themes of the show. It’s embedded below. Imagine seeing this on a big screen though - pretty cool!

Get your ticket today

The Story So Far

Here’s the Synopsis:

The story takes place on the Pizza Continent. Over time the citizens have cultivated the land to reflect the beauty of pizza. All citizens of the land love and enjoy pizza pretty much daily. There is an organization who operate a Pizza Priory.

This Priory takes in young children and trains them in the ways of pizza - this is important to their mission of uniting the world under one perfect pizza. They are protected from the outside world, but when the world needs united a Pizza Prophetis sent on a Pizza Pilgrimage to unite the land. These Pizza Prophets make their way to the Pizza Altar and give the ultimate pizza recommendation to the Pizza Angel.

Pizza Shops around the continent must obey the decree from the Pizza Prophet. The hope is that the prophet suggests the perfect pizza and everyone on the continent is united by the one perfect pizza. Yet, none have been successful.

Can the newest Pizza Prophet succeed where others have failed? Or will they be thwarted by the dreadful Greasaronis who haunt the prophets?

Part of the reason I chose to write about pizza is the silly little thing everyone does about pizza: argue about what’s the best. There’s frequently new rankings, pizza awards or pizza brackets in the media. Why? People can’t get enough. If you ever need a spike in web traffic put out a ranking of Pittsburgh pizza shops. Like throwing chum in the water.

This is shaping up to be a very special night, so text your group chat the link to the ticket page and start figuring out what parts you want to sign up for.

Be Part of the Pizza Play

In Other Pizza News

Did you hear about the ‘77 Club opening up a restaurant in Garfield?

Looking for something to do on Monday night? Check out Poppy’s!

Alright hope to see you at the Pizza Show in October! I promise I won’t be promoting it non-stop, it’s just that I’m quite proud of this work. We live in a world where half the movies are sequels, every show is based on an existing property and there’s a concerning lack of originality. This is something truly original and I wouldn’t mention it if I didn’t think it was worth your time. So check it out!

Pizza ya later!

Dan Tallarico, Pizza Journalist

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Welcome to a very special pizza dispatch! I was invited to sit down with the ‘77 Club to talk about their transition from mobile pizza oven to a permanent spot in Garfield. Hope you enjoy the conversation and big congrats on Dustin and Brittani for making the leap. Big things ahead!

Ever since I wandered into the ‘77 Club’s house back in 2024 to try one of their pizzas, I was enamored. Their unbridled passions for pizza oozed into the end product, every aspect was criticized and tweaked. I knew they had something special fermenting inside them. And now they’re opening up a pizzeria in Garfield.

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Brittani and Dustin Boutilie started selling pizzas out of their house via Instagram back in October of 2023 and, in 2026, signed a lease for a building in Garfield on Penn Ave. Their spot at 5335 Penn Ave, near Third Space Bakery, Open Road and El Colibri, will have a huge wood fired oven and allow them to get to the next level of hospitality and serve up creative pizzas.

Their journey seemed so planned out. From their start of selling panuozzo throughout the city in 2024, to getting a legit mobile pizza oven in 2025. This upgrade let them stretch out and flex their pizza making muscles to delivery their vision for pizza to the citizens of Pittsburgh. And now the restaurant, planned to open in 2027. Just a cold, calculated business plan. Or so it appears from the outside.

“To be honest, I didn’t know that we were gonna get out of the house,” Brittani said. I never excpected to this far, to actually open a space of our own. We had our daughter and thought why don’t we make a little extra money?”

Once ‘77 Club got rolling, it all seemed inevitable. They frequently popped up along Penn Ave, formed relationships with breweries, sold out consistently, and helped raised funds for events like the Fruit of the Dirt. Back during the Fruit of the Dirt promotion, I asked Dustin about what it meant to be a part of that and he said, “The Pittsburgh community is the embodiment of building something from nothing.”

During my time with the ‘77 Club it’s easy to see that sentiment is core to their ethos. They moved here from California in 2022 with no network, no family and got to work building a pizza business from nothing. I met Dustin and Brittani in their new Garfield location earlier this week to talk about their journey and what happens next. Dustin was decked out in a ‘77 Club hat and a yellow 2026 Pizza Olympic shirt. While we waited for Brittani to show up we talked about the newest dilemma of having a daughter in this day and age: should you take your daughter into the women’s bathroom instead of the men’s?

We both decided we’re too nervous knock on a door and announce ourselves, but we acknowledged the complexity of the issue. While Dustin may hesitate to walk into a women’s bathroom, he’ll say yes to anything pizza related. That’s what he owes their success to.

“Keep saying yes, don’t shy away from opportunity,” Dustin said. “One brewery said yes, and we turned that into 200 dates at breweries. We kept saying yes, and asking for more. We looked at other things, let’s do the block party. Did that. Kept saying yes, and we kept going. Now we’re at a point where it would be nice to be off the street and provide the hospitality that we want to provide. And we can only do that in our own space.”

Being a mobile pizza unit is a grind. To the average customer it might seem like you show up at a curb, turn on the oven and start slinging pizzas. But Brittani and Dustin spend six to eight hours prior to setup getting ready for service. That’s a lot of time to boil in the sun, freeze to death, and get rained on. “We’ll be in front of Trace with the bus flying past us, inches away, going ‘fermentations good’,” Dustin joked. It adds a whole lever of complexity, yet it never dampened their spirit.

The ‘77 Club Pizzeria and Restaurant

The ‘77 Club will take up residence at 5335 Penn Ave. This is the former BFG Cafe and next to Third Space Bakery, Open Road, and where El Colibri opened up. As I was walking in to meet Dustin and Brittani the property owner, Yang Zang, was walking out. We chatted for a bit about his work and he mentioned to me that he talked to the community about what they wanted in this spot. The response was good, local affordable food options. Something he thought ‘77 Club would be a good fit for, someone that can start growing their roots in the community.

“We always thought about Garfield because it’s very central to a lot of the places that we set up in central to where our customer base currently is,” Brittani said. Brittani and Dustin are very creative, artful people. They understand the importance of giving back to the community and part of choosing this location was to respect the people that propped them up from the beginning. It’s a nice central location that is easy to get to, well, when the construction on Penn Ave ends anyways.

The core of the restaurant will be a huge wood-fired oven. An oven so big the windows need to be removed to get it in place. They currently cook out of a wood fired oven, and it made no sense to ditch the tool that brought them this far.

“My corner office, the window looks into the fire,” Dustin said, “I stare at that every day, and that’s how I feel calm during service, where I feel natural.” While they’ll have rotating small plates and apps, his vision is that anything cooked passes through the oven.

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The Artist’s Way to Great Pizza

The space is going to be wide open and there will be a selection of seats over looking the kitchen where you can watch the crew work. Rather, watch the artists paint on the blank canvas that is pizza. “Pizza is a blank canvas that’s accepting of different flavors, and when you can find something that just naturally falls into place and goes, 'oh, this makes sense here, we love to honor that,” Dustin says. With a dedicated space they’ll have the space to keep more ingredients to serve up a variety of pizzas and dishes.

The inspiration for their food can come from anything in the world. Like anyone that has read The Artists Way, they get outside of the kitchen to find inspiration, and turn that inspiration into delicious pizzas. Simple creative alchemy.

“Brittani and I were talking about this, like, how we want to work with people and talk about inspiration, and how do we guide through the seasons and not just be like, peaches are here, peach pizza.” Dustin said. “I really want to facilitate a team that gets inspiration from different pieces of art.” That might mean a team field trip to the art museum, taking inspiration from a movie or song. I’ll be looking forward to the Lawrance of Raab-ia Pizza after the team takes a trip to Row House Hollywood.

They plan to have ten to twelve pizzas available on the menu at a time, with maybe eight of those being core. Their specials are where they’ll really shine.

“And obviously, at the end of the day, we’re just talking about food, but I think as long as we are pushing creativity in every single way, I think it’ll all come back in and help prop up pizza,” Dustin said.

Obviously, there’s an emphasis on locally sourced fresh ingredients. Proper sourcing, quality ingredients, means paying that premium. Balancing quality and affordability can be tough for a restaurant, especially when you don’t want to rely on mass market solutions for food. And that’s important to the ‘77 Club. Brittani explained, “We want to keep the money in the community as much as possible because we not only want to help continue to grow businesses that are surrounding us and funnel that supply chain through us into our community as well.”

They want to work with local farms and stay connected to the local ecosystem of food, ingredients and supplies. They are aware of the difficult balance act of maintaining a high level of quality ingredients while keeping their food affordable and approachable..

“Affordability is an ever changing goal,” Dustin said. “So we’re gonna keep going with the quality and the food that makes us, you know, happy, and I think that people enjoy it.”

The Graduating Class of Pittsburgh Pizza Makers

Brittani and Dustin entered the pizza community with no connections, but have slowly amassed a following with every pizza they sold. Early on in their career they orchestrated a little pizza festival in Garfield and ingratiated themselves in the pizza community. Despite their success, the moment that made them feel like part of the tapestry was when their name was included alongside Pittsburgh pizza juggernauts in the Pizza Olympic flyer.

“It was an honor to be included in the Pizza Olympics, and it felt very much like a freshman introduction into the broader pizza community” Dustin said.

“It was very surreal when they released the flyer on social media of who was gonna be a part of it and it’s all people we respect in the pizza community. It was honor and surreal,” Brittani said. This was a big moment for them. Making pizzas alongside Rockaway, Driftwood Oven, Lupo, Spak, shops that have defined the last ten years of Pittsburgh pizza.

And now ‘77 Club was here. Making pizza while Rick Sebak politely asks Dustin if he can use his oven as a little table to place his food while he eats. At that event they took home the award for “Most Creative Pie”

“When we won our award at the Pizza Olympics I didn’t know what to say so I said ‘I LOVE YOU PITTSBURGH’,” Brittani said. And what better acceptance speech could she have written?

The Next Chapter of the ‘77 Club

For the forceable future, not much will change with the ‘77 Club. They’ll continue to pop-up around the city, might take the winter off to focus on the shop. They were eager to remind me that they offer an eclectic catering menu for anyone that wants to support them. They’ll cater anything.

I asked them how confident they were in the 2027 date. I’m not aware of a restaurant that has opened on time, but Brittani and Dustin immediately brought up the outreach of mayor Corey O’Connor and his team. They’ve talked to the mayor about making permitting easier and have the contact number of the economic development lead if they run into issues.

The ‘77 Club joins a lineage of pizza shops that transfer from mobile to brick-and-mortar. Spirit started with a mobile unite, so did Driftwood Oven, Mun’s and Alberta’s.

“It’s kind of crazy to do it any other way,” Dustin said. The time they spent on the street has helped to create a connection with the community, refine their craft and even hire employees like Felix who are already pitching specialty pies. They’ve slowly been putting all the pieces in place that make this transition a logical next step with the support of their fans.

And they plan to find more ways to build community. They want to host events and get wild with the programming. Whether it’s through food, music or art, who knows what they’ll think up. “I think that it’s important to build people up in a different way besides just spending your money with a business,” Brittani said.

They are so focused on everyone that supported them through their journey and are eager to connect. I asked what people should take away from this and Dustin summed it up saying, “I hope that they feel as though they’ve been on part of that journey with us, and that they were connected with us literally eye-to-eye on the street. Maybe even, you know, we were a hair below, a lot of time we were in the gutter, you know, serving people.” But in 2027 there’ll be no more gutters and the ‘77 Club will be popping off in Garfield.

Big thanks to the ‘77 Club for inviting me to their space to talk about their pizza, history and intentions. I have one more thing for you!

Come to My Pizza Play, October 29 at the Brillobox

I wrote a pizza play and will be putting it on at the Brillobox this October 29, 2026. Get tickets and find info here. This is a fun experience. You can sign up for a role (don’t worry, you’ll get a script) and there’s a live band singing original songs for the show. We put it on back in March and was an extreme blast. Tickets are only $10 and will be unlike any event you’ve been to.

Get Tickets to the Pizza Opera

It’s not a huge space so tickets are limited.

Wow! A special dispatch of pizza news. I hope you enjoyed it. I started writing about pizza nearly 15 years ago to capture the growth and excitement happening in this city in regard to Pizza. Being able to follow the ‘77 Club story from the very beginning has been a treat. Hard to believe it’s only been three years! They don’t mess around.

This took a lot of effort, I’d appreciate it if you shared it out with some folks or, if you aren’t subscribed please sign up!

Pizza ya later!

-Dan Tallarico, Pizza Journalist

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The summer brings with it a new batch of pizza enthusiasts who take their skills who the street. As the sunflowers rise to meet the sun, pizza makers work on dough in an approved kitchen space, load up a car with trays of dough, sauce, cheese, a Gozney Roccbox, propane and hit the road. A gauntlet of hot and sweaty popups, broiling in the sun serving up IPA addicts. Building a pizza following one pizza at a time while solving logistical kinks, scaling a business and being a one-person-restaurant.

This business model exists thanks to the proliferation of breweries in the city and the accessibly of solid pizza ovens. Part of the appeal for the customer is the DIY attitude and the lack of business acumen means you can sometimes get a high quality artisan pizza for pretty cheap. A brown piece of paper lists out specials, prices and acts as the front of house. An inanimate object welcoming customers and briefing them on the specials. A valuable asset that doesn’t collect a paycheck. The chef behind the oven has been honing their craft for years - sometimes at home and other times bouncing around at various pizzerias. It feels like you’re beating the system when you get a stunning pie from these pop ups.

Most summers we see a rise of pizza makers, like a series of daylilies blooming for a day until they run out of blossoms. Last year we had Upslope pizza and Rise and Pie pizza which made a splash but they don’t seem to be sprouting this year. A lot happens in that winter. But the Pittsburgh soil is fertile and pizza springs eternal. With the barrier to entry lower than ever, you reading this today could be the next big pizza in the city. All you need is an oven and a space to setup on a sidewalk. The American dream starts with an Ooni.

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This year’s pizza harvest comes in the form of Poppy’s. They sell pizzas at Margherita Mondays at Linea Verde in Bloomfield on Liberty Ave. I visited Poppy’s last Monday with Charlie after a dip in the Bloomfield Pool. I looked insane post-pool, neon pink Greenfield Glide 5k shirt, pink Crocs, neon swim shorts. A guy waiting for pizza said he liked my outfit. Must’ve been the Bloomfield Pool glow up.

RJ Amos works the Gozney Roccbox. He was chilling next to a stack of pizza boxes and when I ordered a pizza he sprung into action. I asked him what was in his dough when he was stretching it out. “I am using 100% sourdough and a 3 flour blend with a 48+ hour ferment,” Amos said. The result is a flavorful, rich pizza. It’s a hefty and sturdy dough, but doesn’t linger in the stomach.

The crust is aged, it seems wise. Like an old map or relic. A pizza you’d be excited to see when opening a treasure chest or raiding a tomb. It appears simple, but there’s tremendous depth to the dough. It’s not crispy if you’re looking for that kind of pizza, but has a nice give to it.Easy to fold, a little floppy.

Dollops of sauce appear through the cheese, like lakes carved out by mozzarella glaciers. It’s a wonderful pizza that presents as simple, but delivers a package of flavor.

I sent RJ some questions after my visit to get a better idea of how he thinks about pizza. “I hope people feel some form of joy, that’s the takeaway I would want for people,” he said. “I think my pizza is well balanced and has certain lightness to it (even if you eat the whole thing) that doesn’t leave you feeling bad about yourself.”

He’s been enthusiasts about pizza since he was young, always thinking he’d be in the pizza industry. “My very first job was as a pizza delivery driver at a local Bay Area pizza chain, Pizza My Heart,” Amos said. “I was always obsessed with pizza and had to get a job or go to college. I knew I wanted to work with pizza, so I applied for that job multiple times before I got hired. I really didn’t want to go to school. When I got the job my mom said to me ‘maybe now you’ll get sick of pizza’…jokes on her. I knew at that time I eventually wanted to own my own pizzeria, so I am very excited to be starting on this next step in my journey!”

Poppy’s is a welcome addition to a growing pizza scene, a scene that RJ doesn’t think is fully saturated. He says there’s still so much to explore with pizza especially with a shift on focusing on local and seasonal ingredients. “I think the future of food as a whole is moving back towards an emphasis on local and seasonal ingredients, I think pizza is also heading in that direction so I’m sure we will see more and more pizzerias advertising as using local/organic ingredients,” he said.

I was lucky enough to share a Poppy’s pizza with Charlie, who was rejuvenated from the Bloomfield Pool and excited to go on a pizza adventure. Two pizza explorers, damp, sun kissed, and hungry for pizza. I asked Charlie what she thought of Poppy’s pizza and she said,”I really like that it’s just good.” Future pizza journalist in the making.

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If you’re up for a pizza adventure, check out Poppy’s outside Linea Verde in Bloomfield on Liberty Ave every Monday from 4pm to 8pm most Mondays. Follow them on Instagram for updates!

Nice to see some new pizza popping up in the city! I thought this was an interesting take on pizza. Plus, something to do on a Monday. Pretty cool setup, hope to see Poppy’s grow from here!

Pizza ya later!

Dan Tallarico, Pizza Journalist

Hi there!

I have to come clean. I’m in a pizza rut. It’s true. My craving and desire to suck down perfectly crisp triangles has waned in recent weeks. July isn’t my month for pizza. This summer has been busier than ever. Travel to see buds, flings with hamburgers, distracted by scoops of ice cream. Sometimes pizza has to take a back seat to other food items. It’s okay I tell myself, it’s a phase. Like a slice of the moon that haunts the Summer morning sky, faint but vigilant. I’ve been crushing pizza for years and one day I’ll look back at this era and it will be a tiny piece of pepperoni on my entire pizza history.

It’s not that there’s not pizza action happening in the city. I still haven’t made it to Mun’s or IPPA for their IPPA street pizza. I thought I’d write a quick recap this week about some of the pizzas I’ve eaten lately. I scrolled through my July photo library, past photos of Charlie posing in front of a Pringles food pyramid she made, photos of my wife eating a hotdog at the Sloppy Boys show, camp fires, trampoline parks, baked beans, but hardly any pizza. A drought like no other.

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A Strange Summer for Pizza

While I haven’t been eating pizza, the pizza world has bubbled with changes and excitement. Il Forno Pizza, which replaced Etna Slice House in Etna, has shut down about nine months after opening. Tough stuff for Etna. Is this spot curse? Etna Slice house made it about the same amount of time before calling it quits. That’s after they got a new oven, made it nice and hospitable for great pizza.

Why can’t a shop in this location stay open? Must be a wizard or witch’s curse. Or perhaps some meddling from a partner or owner of the space. Hard to say.

Maybe Il Forno closing is pizza equilibrium in action. Butler St is expecting to two new shops to open up. Oasis pizza on, near the Get Go, closed down a while ago. The spot got a fresh new coat of red paint and is poised to spring back to life serving up pizza in another form. That’ll be exciting!

Further down Butler St, near the constant construction of apartment complexes, La Grassa is working on their home where Cure used to sit. A corner location, naturally, that was originally supposed to open in Spring of 2026 is now planned for Fall of 2026, according to their Instagram. If you peer inside you’ll see they’ve completed gutted the interior and doing some serious reworking of the space.

So new spots are taking a while to get going, newer spots are having trouble finding a foothold. This summer pizza circuit is missing a few of the pizzerias that popped up last year. Rise and Pie hasn’t posted on Instagram in 51 weeks, and Upslope pizza is MIA this summer. As they say, “It’s all Upslope from here” which I understand.

Not to mention that Rockaway Pizzeria is temporarily closed, it’s a really odd summer for pizza.

In a lot of ways, I feel like Odysseus drifting through the choppy sea. Sometimes propelled by fate, sometimes under my own influence, other times pulled by the invisible hand of the Gods. I’m determined to make it back to pizza, but how long and at what cost. We’ll find out together.

I am planning a small pizza event on October 29th, 2026. So consider this a teaser and your save the date. More details to follow and thanks for reading!

Are you in a pizza rut? Are you out there having fun pizza adventures? Let me know, maybe it’ll shake me from this funk.

Pizza ya later!

Dan Tallarico, Pizza Journalist

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A heat dome settled over Pittsburgh and we are trapped like hot, boiling rats, skittering around the city looking for any relief. Dreadful heat rays infect our body cooking us from the inside out. Sweat collects on our foreheads like a juicy slice of mozzarella slowly melting in the oven. Have we become the pizzas? Will our crusts char? Without a healthy dose of SPF 50, it just might.

As we parbake this weekend what better food to eat than pizza. When it’s this hot I don’t always feel like chowing down on a sizzling hot, gooey, hefty pizza. Maybe I’ll sweat it out, but the heat is exhausting as it is and filling the stomach up with bricks of pizza is going to put an end to any Summer plans. To enjoy pizza in this climate, you’ll have to be strategic about your pizza consumption.

Here’s some of my suggestions when it comes to hot summer pizza outings that will leave you satisfied, energized and ready to hit the Bloomfield Beach.

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Limited Cheese on Pizza

As I continue to explore cheeseless pizza, one of the benefits I keep coming back to is that I don’t feel like a paper weight after eating pizza sans cheese. Many Pittsburgh pizza shops load up their pizza with cheese like there’s an arms race to win cheesiest pizza. “It’s what the people want!” Some may say. A hefty handful of shredded provolone mixed with two handfuls of mozzarella is as natural as breathing in that low-quality western Pennsylvania air. Asthma and a bloated cheese gut go hand in hand in this region.

But it doesn’t have to be. Skip the cheese, or order light cheese, and enjoy a crispier crust. Savor the sauce. You can catch up with cheese in the colder months. Earlier this week after a stint at the Highland Park Pool we hit up Two Frays and Spak. I wasn’t in a pizza mood, but Charlie was. We ordered the pizza with light cheese and I was refreshed. As crushable and refreshing as a pint of Better Together from Two Frays.

There’s certain pizza shops that have a tomato sauce that quenches the thirst. A refreshing bright sauce that rivals an ice cold cola. Davide comes to mind.

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Refreshingly Unique Toppings

Mixing up toppings can help keep the heat at bay. This time of year farm-to-table pizza shops are working with the Summer crops to decorate their pizzas. Around here that means corn, peaches and pickles.

The crunch of fresh corn on a pizza releases a squirt of corn juice that hydrates and refreshes. It’s a welcome addition to pizza that’s light and flavorful. Spirit put together a delightfully refreshing pizza on the menu called the “Dad Joke” that features grilled corn, mozzarella, pickled fresno, cotiva,

cilantro and lime crema. The makings of a summer hit if you ask me!

Pickles have an equally refreshing attribute. It’s one of the reasons why marathon runners will take pickle juice straight to the dome at mile twenty to bust through the dreaded wall. It energizes with electrolytes, salts and nutrients to keep the body moving when it’s in extreme elements.

If you want pickles on a pizza two places come to mind:

Spak Brother’s pickle pizza and the Iron Born Pickle Pie. Both of these shops approach pickle pizza from different perspectives, but both are equally refreshing.

Of course Driftwood Oven’s Peach and Corn pizza is the ultimate heat-wave pizza, but doesn’t seem to be on the menu at this time. Looking at my archives the pizza shows up around the second week of July. The Driftwood Oven crew did put together a sketch where a pitcher throws a peach to a catcher who is holding an ear of corn to tide people over until the peach shipment shows up.

Additionally, now 👏 is 👏 the 👏 time 👏 for 👏 pineapple 👏 on 👏 pizza. A nice citrusy delight cutting through the cheese and melding with the sauce. Are you kidding me? That combo will instantly transport you to the beach of a tropical island. Don’t be coy about deploying the pineapple topping, it could save your pizza in this heat.

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Brewery and Pizza Combos

A nice cold one can stave off the heat for a bit. An ice cold kolsch, maybe even with a pickle in it, pairs well with a 100 degree day. There’s an abundance of pizza shops near breweries that have sprouted up lately. A perfect symbiotic relationship that keeps both businesses above water like a clown fish and a sea anemone.

Here’s a few brewery / pizza combos to check out:

• Mun’s pizza and Allegheny City Brewing in Brighton Heights.

• Two Fray’s and Spak Brothers in Garfield.

• Pizza Italia and Trace Brewing in Bloomfield.

• Dancing Gnome and Blue Sparrow in Sharpsburg.

• Lolev and IPPA in Lawrenceville

Hope those tips help you beat the heat this weekend. It’s gonna be so hot you could probably cook a pizza on a sidewalk - am I right!?

Stay hydrated, keep chomping.

Pizza ya later!

-Dan Tallarico, Pizza Journalist

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Welcome to the Slice Roundup! I’ve bopped around the greater Pennsylvania area sliding slices down my throat to quench my body’s lust for pizza. What is it about pizza that we are so drawn to? Like moths to a flame, whenever I have the opportunity I instinctively seek out pizza.

Micah, a barista at Constellation Coffee, posed a theory to me one Sunday morning. I sipped on a wonderful cortado, a creamy delight and a treat I get myself after a Sunday long run and the topic of pizza came up. Micah asked me if guys were programmed to eat pizza due to the influence of the Teenage Mutant Ninja Turtles. Did that cartoon create a generation of pizza-crazed people? Not only Ninja Turtle, but there was Samurai Pizza Cats, the Yo! Noid video game, a handful of media targeting young boys focused around the wonders of pizza. One Saturday morning at a time our brains were carefully rewired to seek out pizza. A synapse here, a synapse here, like a prisoner chipping away at a prison wall, our brains slowly rearranged to crave pizza.

A quick survey of folks in the coffee shop supported this theory, but we are working on a grant to get funding for proper pizza psychology research. Maybe the culture of our youth set me on this trajectory, who can say for sure. But if I have free time I’m filling it with pizza.

A few weeks ago my dear Charlie had a birthday party to attend in Regent Square. This is perfect. I’d drop her off and head over to Rockaway Pizzeria, a spot I haven’t been in a while. Later on Charlie and I would get into a debate on if the party was truly a drop off party or not, but for now I had freedom. With that freedom I headed to the nearest pizza parlor.

Long Awaited Return to Rockaway Pizzeria

I got to Rockaway and the shop was about half full on a Saturday afternoon. I took my time going over the slice window and the employee behind the register asked meow my day was going. I said it was great and in turn asked how hers was. Well she just started her shift 18 minutes ago and was having a nice day. You love to hear that kind of employee satisfaction! The good vibes of the crew make an impact on the pizza. I grabbed three slices: Ice & Fire, a Margherita, and a white slice with ricotta and tomato.

Another employee brought my three slices over to the window seat and went out of their way to also bring me a canister of napkins. “I have a feeling you’ll need these,” they said before heading back to the kitchen. My sloppy aura was showing. No shame here, I was going to get sloppy.

The Ice and Fire is a spicy delight. It’s savory, a tad sloppy, and the ndjua is flavorful and rich. Maybe too rich for me. I don’t typically get a lot of meat on my pizza, I prefer veggies or plain, but meat enthusiasts probably go crazy for this. A truly unique slice worth taking up space in the Rockaway slice window.

The Margherita slice is the pinnacle of pizza. Nice and saucy, good crunch, flavorful and vibrant. When the Ice and Fire got too spicy, a bite of the Margherita helped to chill everything out. I haven’t been doing a great job of making my pilgrimage to Rockaway, but one bite of the Marghertia reminded me that I need to make it back consistently.

The white slice was flavorful and exciting. A pop of tomato, nice rich ricotta. I find many white pizzas boring and empty inside, like eating bread soaked in milk. But this was something worth writing home about! Josh Sickels, the owner of Rockaway, mentioned that he adds some salt to the pizza to help with the flavor.

Unfortunately, during my visit I was chatting with Josh and he was telling me about his back pain. Sounded brutal, but he was very dedicated to the craft of pizza so he worked through it. Well, this past week Josh posted on Instagram that due to his back issues Rockaway will be temporarily closed:

Per doctor’s advice, I am temporarily closing Rockaway. I have herniated discs in my spine at multiple levels, and if I want to have a chance to stay out of surgery, I have to cease all work, immediately, and do aggressive physical therapy. I’ve been working through an intense amount of pain, arm weakness and numbness the last 6 weeks, but cannot any longer. I will update as soon as I know when we are ready to open things back up. In the meantime, we have several great pizzerias in this city - go check ‘em out.

Wishing Josh a speedy recovery and glad he’s making the choice to take care of his body. Here’s to a hundred more years of Rockaway pizza.

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Wayne PA Music Festival and Pizza Tour

The family and I recently headed across the state to visit some pals. We ventured out to the Wayne Music festival and I was hopeful to sample a few slices. Every region does pizza a little different and it’s always interesting to see what’s different. It’s kind of like entering a bizarro world where things are just a little off.

My favorite part of this region is the emphasis on tomato pie. Just crust and sauce - my two favorite elements of pizza! Why doesn’t every pizza spot offer tomato pie? Imagine all the savings on cheese. As food prices continue to rise, I wonder if we’ll see a push to embrace tomato pie. A pizza varietal as delicious as cheese, without the cheese tax. Might be something to keep an eye on for any pizza economist out there.

And what tremendous pizza they have in Wayne. We got to the music festival right as they opened and got some fresh items. They had a $32 Lobster Roll that skimped on the lobster, but the pizza was hitting. The above slice of tomato pie had some bite to it, a nice rich tomato flavor and the grandma-esque crust had a good crunch with a subtle give. It hit my gut but didn’t linger long. It soon seemed to vanish like a line piece coming down a Tetris well and clearing out four lines.

Then I was on the hunt for some more pizza.

I ditched my pals and headed into Paola’s Pizza for a few more slices. I bit into the square and was met with some heat. Almost seemed like a drizzle of chili oil. Much like my Rockaway experience I had to alternate bites between pizza to make it out alive. Ultimately, this was very solid pizza. Not a ton of rise on the crust, pretty thin, but get’s the job done. I’d say this is like a premium food court pizza in the best way possible. They had a long window showcasing a variety of gourmet pizzas, so maybe some of their other styles have more going on with them. If you find yourself in Wayne check it out.

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Pickled Pepper Delivery System at Driftwood Oven

Since Driftwood Oven reopened with their remodel this year I’ve been making trips to the bar when I can. There’s always a few seats, the drink options are solid and you can get a slice pretty quickly before venturing on. Plus there’s usually something bizarre on the TV. Not sure who’s in charge of that, but I love the programming. Sometimes it’s animals, old cartoons, and maybe sports.

When I’m on my own at Driftwood I’m thinking about the most efficient way to get their spicy pickled peppers into my system. Sometimes it’s through the Italian sandwich. A wildly delicious sandwich that I would also if all the meat was replaced with spicy pickled peppers.

Other times it’s a simple slice with the spicy pickled peppers. These peppers provide a hint of heat, but like a watermelon sour patch kid, it’s spicy then sweet. Once the heat subsides you’re left with tangy delicious peppers. A reward for making past that initial burst. Driftwood Oven has a lot of great food, but I find myself raving like a lunatic to friends and family about those pickled peppers. If you haven’t tried them yet give them a shot!

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I finished making some dough balls for a big pizza bash this weekend and wondering what kind of pizzas to make. When I’m left to my own devices I can never think of good topping combinations. Prosciutto and arugula? Olives? Peppers? Hope inspiration strikes this time around. If you have a favorite at-home-pizza you make let know!

Pizza ya later!

-Dan Tallarico, Pizza Journalist

The Kentucky Derby is one of the largest “sporting” events of the year. A psychotic party where rich and poor collide to celebrate the one aspect that unites us all: money. The prospect of winning money, the idea of money, the upward mobility that money provides. Money is the one thing you want if you don’t have it and the one thing you want more of if you’re have handfuls of. Each year the world gathers in Louisville to spectate the most thrilling two minutes in sport, a dozen or so horses who have been transformed from docile creatures roaming the plains to fierce beast who will run until their heart explodes. A gruesome event that encourages these animals to push to the fringe, to be faster than their parents and grandparents, to be the champion in their bloodline or else it all comes crashing down.

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Golden Tempo won the 2026 Kentucky Derby after starting the race in the back of the pack. Golden Tempo can see them all, an announcer might say. A dig implying that they are lagging behind every other competitor in the field. Golden Tempo got a slow start, but never panicked. They had the pedigree, they had the training, they knew it would all click into place when the time was right. The first half of the race was a mere warmup.

It’s not how you start, it’s how you finish.

Pittsburgh Pizza is full of juggernauts. Pizza dynasties grow stronger every day and each birthday party / Friday night/ weekend, Pittsburgh citizens decide which shop they’re loyal to. It’s a monstrous industry in this city, and newcomers have an uphill battle to win over the pizza enthusiasts of the town.

If there’s one thing I’ve learned from building digital experiences for years it’s that changing behavior is difficult. People like what they’re used to. Change is the hardest thing in the world. Getting someone to step outside their comfort zone and take a chance on a different pizza isn’t easy. Why try something that could be bad when you could have something you know is good? For a new pizza shop to thrive they have to break through and win share from the surrounding pizza shops.

I wrote about Penn Ave Pizza and Steaks when they opened back in March. Here’s what I wrote about back then:

I picked up the slice of pizza, not an ounce of flop. A dangerous territory. Cooking out the flop of a pizza can leave behind a dry, hollow pizza experience. I took a bite and the crust exploded in my mouth. Each bite created more crust shrapnel. This pizza was a tad too thin. The oven drained the dough of any hydration, the sauce was a red desert dotted with an oasis of basil leaves, providing a softer, counter texture. The pizza is finished with a shredded parmesan and it overpowers the flavor of the pizza. You’re getting crunchy crust and sharp cheese. Not my favorite combination.

Not the best impression. The pizza was overcooked and drained of any essence. I talked to other folks who agreed with the assessment. The life was baked out of the pizza. Could they come back?

Penn Ave Pizza & Steaks Makes Adjustments

I frequent Constellation Coffee, a neighbor of Penn Ave Pizza & Steaks, and a topic of conversation when I’m there is pizza. The baristas were lukewarm on PAPS when they first opened, but over time they said that the pizza was improving. Did they finally dial things in? Did they turn down the heat of their ovens? Did they stop double cooking their slices?

The answer to that is: of course. A simple course correction has lead to an exponential improvement in pizza making. The pizza is soft, you can taste a variety of flavors. The shredded cheese is present but it doesn’t overpower the pizza. Instead, you can taste the individual aspects of the pizza working together to make something better.

I only had a slice of their pizza last week, but it was easily 10x better than what it used to be. They took the time to figure out the problems and bring the pizza up to the standard to compete with any pizza shop in the area. They’re on the right course to start building a legacy in the city.

The slice itself found the balance between crispy and soft. There was a bit of a crunch, but a nice give too. There was a delightful blend of flavors working in harmony. I was especially charmed by the olive oil that shined through the cloud of shredded cheese. It was a completely different experience than a few months ago and a welcome improvement to the Penn Ave pizza scene.

Full disclosure: My main course was the cheesesteak. I just finished running a trail race in Frick Park and finished fourth place. That’s a pretty good showing considering I was slipping and sliding on every corner and downhill in my road running shoes during the race. Road running hubris at its maximum, but we are all learning. Post-race I needed a hefty meal and the PAPS cheesesteak was what my body desired. I was a dry sponge that needed that moist, beef and cheese to bring me back to life.

Much like Golden Tempo, Penn Ave Pizza and Steaks got off to a slow start. But it’s about how you finish. On a Wednesday night every booth in the restaurant was full and orders lined above the table. PAPS was flourishing, supported by all walks of life. We are all united by our love of pizza and there’s nothing more exciting than an unknown long shot coming into the region and making a splash in a crowded market.

Check out Penn Ave Pizza and Steaks if you’re looking to try a new pizza in the region.

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New Orleans Pizza Postcard from St. Pizza

A few weeks ago my lovely wife, Christa, and I escaped to New Orleans to hang out with one another. We went on many adventures, I got my first ever massage, and we ate food that was stolen from the dinner table of the god’s. It was a dynamite trip.

We spent a lot of time on Magazine St in the Garden District. I know next to nothing about New Orleans, but Magazine St seems to be the street where all the cool people come together and try their best to make great things happen. Each block has a selection of shops, bars, restaurants that execute the formula with a twist. Nothing is as it seems. A nice boutique hotel is actually a former orphanage. Most buildings housed a horror or catastrophe, but life moves on. That’s just how it goes.

One of my favorite spots was St. Pizza. We grabbed a slice on a rainy Saturday afternoon and were shocked by how good it was. Crispy, full of flavor, similar to a New Haven pizza. We were the only ones in the shop and the owner/manager was going on and on about scheduling. He wanted to provide predictable, fair schedules for the team. His passion for scheduling is eclipsed by his pizza making. A man of many passions.

We returned to St. Pizza Sunday night to dine in their tavern. This place is basically Spirit, but in New Orleans. Simple menu, delicious wings, great pizza, couple of salads and pasta. It was a nice reminder of what we have back in Pittsburgh.

Check it out if you’re in the area.

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Sometimes you’re only as good as your latest pizza. And for PAPS, they’re winning people over one slice at a time.

Very cool stuff going on in the pizza world.

Pizza ya later!

-Dan Tallarico, Pizza Journalist

I’ve been following the Olympics closely ever since I got deeply into running. Every four years my favorite sport gained mainstream popularity. The citizens I passed on the street, walking in and out of pizza shops, knew about Usain Bolt. They heard about Allyson Felix’s sprinting feats and long legacy. People discussed Kipchoge’s consecutive marathon dominance at the water cooler. Grist House brewery allowed one TV to show the 10,000m London final where Mo Farah and Galen Rupp went 1-2. Legendary training partners who’s coach, American running legend Alberto Salazar, would be barred from the sport for life for possible hijinks on top of reports of abuse.

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Every four years we all become temporary track fans. People who are more familiar with the 400m oval, how fast an elite runner can run 100m and an understanding that the 1500m is the marquee middle-distance race, not the mile. And the communal celebration is great for someone like me who enjoys a fringe sport. But this weekend Spirit is hosting the Pizza Olympics - a celebration of all things pizza. Pizza is not a fringe activity in Pittsburgh. Pizza might be the main activity come to think of it. Boutique restaurants open up to critical acclaim, but you may not notice them due to the constant coverage of new and exciting pizza developments in the city. Pizza interest dwarfs just about any other culinary topic.

What’s special about the Olympics is that the rarity of the event opens up the ability to spotlight very specific and intriguing stories. You learn about athletes and events that you would otherwise never heard of. I was able to get a crowd of people into Trace Brewing on a Saturday morning to watch the US Olympic Marathon Trials. The power of the Olympics brings the absurd to the mainstream. These Pizza Olympics are embracing that opportunity. Events at Spirit include the pizza toss, pizza scaling, and blindfold pizza making. See a preview of what these events might look like below.

Boaz Frankel at Pittsburgh Today Live interviewed Neil Blazin and Anthony Badamo about the Pizza Olympics about the event. Neil (Driftwood Oven) and Anthony (Badamo’s) are the driving force behind this event. In the past I’ve talked to pizza makers in the wake of mediocre pizza events, some I haven’t been invited back to, about the need for a great pizza event in the city. Of course they’ve thought about the idea. Who doesn’t want to throw a huge pizza party? But to do something unique that celebrates pizza, that took a bit more work. This weekend it’s finally happening and based on the amount of pizza enthusiasts and shops involved, it’s going to be one for the record books.

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I reached out to Tom Barr of Spirit to learn more about why Spirit is hosting this event and what it means for the pizza community.

“Spirit’s mission is always to bring people together through the celebration of good food, good music and good times, so this particular event, geared towards our very own specific pizza community, means everything to us,” Tom said.

But a party can’t be thrown in isolation. It requires a committee, partnership, to bring together some of the best shops in the city. “We wouldn’t be able to have pulled this off with out Anthony Badamo & Neil Blazin, who partnered with us on the whole event… It’s truly a pizza community event thrown by the pizzerias.”

The event will have a voting mechanism where participants can’t vote for their favorite pizza. There will be winners and losers, but it’s about the spirit of the community. Igniting that fire, bringing together likeminded individuals and celebrating an awesome and unique pizza community that rivals any other city.

“Sure, we want people to vote for their favorite pizza etc, and the pizzerias are going to try their best to win the prizes, but we hope people save that hyper judgmental and over analytical pizza rating nonsense for the internet and pizza expo. Crack a Mango and pop a lactaid, listen to some great music, eat too much pizza and just have a good time,” Tom said.

While chatting with Tom he said I should reach out to Anthony and Neil. I fully meant to but this week has been horrifyingly busy. But luckily Boaz Frankel has that side of things covered.

Unfortunately for you the event is already sold out. Sorry! Hopefully the passion of the fans means that this will become a yearly thing. Or maybe every other year. You know the Olympics have a Summer and Winter version, maybe we’ll see a Winter Pizza Olympics sprout up next February?

Bummed I’ll be missing the pizza Olympics! If you go please report back on the event.

Hope you’re enjoying a nice Memorial Day weekend pizza!

Pizza ya later!

-Dan Tallarico, Pizza Journalist

La Grassa Pizza is preparing to open up their brick and mortar in upper Lawrenceville, but before they get there they’re spending time in the pizza test kitchen. I presume it’s to sharpen their skills ahead of their opening. After all, they’ll need to level up from occasional pizza service at The Vandal to a pizza shop competing alongside the steadfast, greasy, stalwarts of Butler St.

Butler St stretches far and every few blocks you’re treated to another pizza shop trying to put their mark on the Pittsburgh pizza scene. Pizza Lupo, Spirit, Driftwood Oven, Pessaro’s, the mysterious place that is going to open next to the Get Go. It’s a pantheon of pizza. If you were locked into only eating pizza from Butler St for the rest of your life, some may call that heaven. Soon, La Grassa will anchor the far end of Butler St, providing squares, and other delights, for the community.

Perfect timing for them as a new apartment complex has gone up near their location. A dedicated and loyal audience willing to DoorDash a La Grassa pizza to themselves from two blocks away. They’re in luxury condos, they don’t mind paying a 30% premium to not leave their apartment. Why leave a place you’re paying so much to live in?

La Grassa will do great when they open, but they’re not twiddling their dough waiting to open. They’re keeping their corners sharp by selling speciality test pizzas out of The Vandal. Preorders open at 10:19am Friday, May 14. You can order The Devils Wear Bianca and pick it up on 5/18, I presume from their website? I suppose they’ll eventually squirt out additional information on the La Grassa Instagram.

Funds will surely go to supporting the new shop, but part of me worries they’re doing these test kitchen to raise money for their print and design costs. Each social media post features a newly printed formal communication, stolen from the set of a Wes Anderson film, announcing another wrinkle in the La Grassa-Verse. A press release regarding the test kitchen mentions the Institute for Tiramisu Research, printed flyers announce dinner partnerships. Their dedication to simple well-designed cryptic stationery is impressive and helps convey who they are as a pizza shop. I’ll be eager to see what new characters we meet when the restaurant opens this Spring. A couple of pitched:

Corners: A corner slice of pizza who is also a pizza coroner. They find pizzas that have perish alongside the road, fallen on the floor, and find out their cause of death.

Saucer: A flying UFO that floats around the restaurant dispensing squirts of sauce wherever they’re summoned.

Marzo: A glob of mozzarella that is stuck to the host stand of the restaurant. They take people’s names, hand them a pager if there’s a wait, and tells people to go home and watch that part of Blair Witch Project where people stare into the corner of their rooms.

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Another Butler St Pizza Joins the Fray

Wait what’s that noise? Another pizza truck has setup shop on Butler St? ippa pgh is a stationary food truck parked on “the green” next to Lolev Beer.

I saw the truck one afternoon and didn’t think much of it, assuming it was a beer truck. That was until I saw Kevin Konn post about it. Kevin Konn is one of my favorite pizza makers in the city, and who I source Christmas Day pizzas from when I can, and if he’s involved in a pizza venture it’ll be intriguing.

I reached out tomKevin and he had this to say, “I’m working with two sisters that left their corporate jobs. Italian street food. scacciata and pinsa street pizzas.”

You may be wondering if “pinsa street pizza” is a typo - and no it is not. According to Pinsaromana.info the difference between pizza and pinsa is:

• The Oval or rectangular shape

• The higher hydration of the dough makes Pinsa more digestible

• The water used for the dough is always cold water

• The dough contains less carbohydrates and fats

• The recipe is a blend of wheat, rice, soy flour and dried mother dough.

It’s a lighter, crushable pizza perfect to pair with a beer or hang out outside on the green chomping. The Lawrenceville Corporation member spotlight post provided more details on the truck:

ippa pgh is an unreasonably large food truck, permanently parked at 5241 Butler St., on “the green” next to Lolev beer, serving woodfired, Tuscan American street food. After spending years in hospitality and operations, sisters Whitney and Lyndsey built ippa pgh to reflect a shared approach to doing things right - simple ingredients, thoughtful preparation, and a focus on the details that make a difference.

Pretty cool!
ippa is currently open:
Thursday: 12-9pm
Friday: 12-9pm
Saturday: 12-9pm
Sunday: 12-5pm

More information on the ippa_pgh Instagram.

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Butler St pizza is really leveling up! Love to see it.

If you get out to any pizza adventures this weekend please let me know!

Pizza ya later!

-Dan Tallarico, Pizza Journalist

The scent of pizza is wafting through the Spring air, filling nostrils with greasy delights. This Spring the city is seeing a number of new pizza sprouts along the rich fertile soil that is the Pittsburgh palate. No matter what trends or styles are taking off around the country, there’s always room for more pizza in this city. And why shouldn’t there be? Pittsburgh has an eclectic pizza community that cultivates a lineage of pizza heroes. One pizza shop can spawn a number of pizza makers, spreading their expertise across the land.

The most recent pizza maker to go from working in a shop to their own pizza shop is Dan Tomcik, alongside partner Meghan Burke, who has opened Muns Pizza in Brighton Heights.

Back in 2024, when Muns Pizza first popped up on the scene, I sat down to chat with Dan. This was near the start of his pizza journey and I wrote this:

Dan is working to develop a pizza akin to what you’d find in a classic Pittsburgh pizza shop, but also incorporate the lessons he learned from working at Badamo’s and Driftwood Oven. He’s honing in on a pizza with an airy crust with a New York crunch.

We are a collection of our influences and growing up here will bias you towards a certain kind of pizza. Dan is trying to make a pizza someone from Pittsburgh could recognize, but with modern sensibilities. Plus a level of care and passion that some of those legacy places may take for granted.

Muns Pizza is now open in Brighton Heights after selling out throughout their soft opening. With Allegheny City Brewing next door, seems like a great combo in the area.

I really enjoyed the Muns Pizza I had during their pop-up era. It was perfectly crushable, paired well with a beer and something you could slam before your child has a meltdown. There’s a focus on simplicity and accessibility to the pizza that I’m excited to see find a permanent home. Check out Muns Pizza if you get a chance!

‘77 Club Putting on a Pizza Clinic on May 16

The ‘77 Club is creating some of the most exotic and interesting pizza in the Pittsburgh pizza scene. Wouldn’t you want to learn how to make pizza from them? Peak behind the curtain, learn their mysterious ways of crafting pizza that challenges the standard palate and pushes the boundaries of what we know pizza is. Perhaps a chance if you learn too much you’ll get a case of pizza madness, but…perhaps you may not…perhaps you’ll be pizza enlightened.

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There’s really only one way to find out which would be to take their class. The class takes place at Workshop Pittsburgh on Saturday, May 16. More information and registration here.

I reached out to the ‘77 Club to get some information on what participants should expect. Here’s what they said:

So everyone will learn how to stretch top and fire a pizza in the wood fire oven. We will also have a sauce making class inside along with block printing some aprons.

Fun will be had by all! If you enjoy gaining some new skills and eating some great pizza then this class is for you! On a fun scale from 1-77 I'd definitely say it will be a full 77

Spirit Hosts the Pittsburgh Pizza Olympics on May 24

The Pittsburgh pizza scene is full of amazing talent, personalities and passion. Many have tried to bring together the pizza community to celebrate our vast pizza prowess, but nothing has stuck.

My favorite pizza event took place in Arsenal Park which I think DJ Zombo put together in 2015. There was a Pizza Pinup contest and most disgustingly a pizza eating contest hosted by Spak Bros.

In the 11 years since this event, there hasn’t been a solid pizza fest in the city. But now that Spirit is hosting the Pittsburgh Pizza Olympics on May 24, I think that’s going to change.

From Spirit’s Instagram post:

We are proud to announce the FIRST ANNUAL PITTSBURGH PIZZA OLYMPICS - a food festival celebrating the craft & creativity of Pittsburgh pizza-making. Part culinary competition, part block party, this fest brings together 11 of Pittsburgh’s best pizzerias– featuring Spirit, Driftwood, Badamo’s, Spak, 77 Club, La Grassa, Gus Franco’s, Slice On Broadway, Piccolo Forno, Rockaway, and Pizza Lupo.

HOSTED BY DJ DINI DADDY & ZOMBO

I’ll have more info on the event in the future, but you can grab your tickets to the Pittsburgh Pizza Olympics here.

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What a nice collection of Pittsburgh pizza news! Now that the NFL Draft is over we can get back to hunting down delicious pizza slices and basking in the gooey mozzarella cheese. Hope you’re enjoying some great pizza this Pittsburgh Marathon Weekend! I’ll be running the half marathon this year so if you see Pizza Dan running by give me a shout!

Pizza ya later!

-Dan Tallarico, Pizza Journalist

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I’ve been following Ed Stalewski’s story for some time now. To many he is an overnight pizza sensation known as eddiespizza412. One day his Instagram page goes viral and soon he’s the most famous pizza maker in city. Ed is the personification of the early internet dream, before the deluge of slop and influencer content flooding algorithms. His content and account blows up by producing simply, quality pizza content. Close up of curling pepperonis, perfectly rectangle pizzas, demonstrating artistry you’d expect from the finest pizza shop and executed by a loyal student of the pizza craft.

But this is Ed’s hobby, just something he does to pass time. And he loves every aspect of it.

Ed is like if Mr. Rogers or Bob Ross got into pizza making. A gentle, caring person who yearns to share his passion. His missions seems to be simple: chronicle his pizza journey and share the joy of pizza making.

At the 2026 International Pizza Expo Ed Stelewski was one of the new members inducted onto the World Pizza Champions team. I had to understand how he went from an independent pizza maker in his backyard to one of the prestigious awards in pizza.

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Ed cares so much about the community around him. We talked for nearly two hours about pizza. I thought the call would be a quick twenty minute chat about the journey to becoming one of the newest World Pizza Champions, but he recounted every step on his path to the top of the mountain. We took detours to discuss friends and family members that supported him along the way. How kismet connected him with legendary pizza makers. It all seemed too convenient. Like he Mr. Magooed his way through the pizza world, slipping on a greasy slice of pizza, landing in a mixing bowl and skidding to Pizza Expo in time to accidentally make an award winning pizza. Just when you think Ed’s story is about to come to a close and the wind is petering out of his sails, here comes another gust. Another friend pushing him through a roadblock, a mentor swooping in with the perfect guidance. Ed’s journey is divined by the pizza fates. He was destined to rise to the top. A fermenting mix of talent, ambition, patience, consistency and most importantly, a supportive community.

But Ed is humble. He spent most of the time talking about the other people in his life and how they helped him achieve this goal. His story is neatly broken up into distinct segments. His pathway to becoming a World Pizza Champion started with a $100 Crate and Barrel gift card.

A Life Altering Pizza End Cap

“My story starts in 2013, or 2014, I bought the Pizza Bible by Tony Gemignani,” Ed told me. The book called out to him from the end cap full of pizza stuff. “I love pizza. I’ve been loving pizza for, I can’t even tell you how long. As a kid, my mom used to make regular pizza, then after dinner, I would go to my local pizzeria and pick up a pizza probably three times a week.” Ed may be more pizza than man at this point.

Ed grew up in Masontown, Pa where Dolfi's restaurant shaped Ed’s relationship with pizza. A pizza that served pizza on shells they bought from a supplier. Not glamorous, but when you’re a kid you’ll take what you can get. “They had this homemade tomato sauce and dress up the pizza with diagonal stripes which is why I do that today. It’s your basic mozzarella, provolone, shredded cheese, and they didn’t use the greatest pepperoni. And they’d serve it on a cafeteria tray.” The pizza was cut up in strips which delighted Ed. He devoured this pizza, eating leftovers cold or any room temperature bits left on the counter over night.

Back to Crate and Barrel, Ed leafed through the pizza bible, put it down, and walked away. In another timeline Ed never makes pizza. Maybe it was divine intervention, or the pizza fates pulling their strings, but after consulting with his wife, Ed went back and purchased The Pizza Bible. “I went home and I went to bed reading it. I didn’t even make one pizza. I read the basically the book from front to back cover before I made one pizza,” Ed said.

Ed was fascinated by the book and had to tell his mother-in-law, Bernice, about the treasure trove of pizza knowledge contained within. “I said, you know, this book, you have to buy all these things to make your oven suitable for you to make these pizzas at home. And I’m like, okay, you got to buy this like pizza steel.” Ed told her this to connect about cooking. All the fun gadgets and tools to get the right pizza. Ed could easily have gotten his own pizza steel. But Ed hesitated. Maybe that end cap in Crate and Barrel had one, but who had the time to go back to Ross Park Mall? Surely this would derail Ed’s pizza journey.

Of course that’s not at all what happened. “One day, I came home from work day and all of a sudden I look on my porch and there’s a box on my porch, sure enough, it was a, it was a, She bought me a pizza steel,” Ed said. “I guess this means we’re getting serious.”

Ed started taking trips to Penn Mac, purchasing buckets of diastolic malt for his journey of cooking every pizza in The Pizza Bible. A real Julie and Julia situation (Tony and Ed?) He was a devout follow of the book by Tony Gemignani, making pizzas every weekend for his family. Then he went on his pizza pilgrimage to Santa Cruz and visited Tony Gemignani’s restaurant: Tony’s Slice House.

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Eating From the Holy Pizza Oven

Ed has been making all of Tony’s pizza at his home, but how did his pizzas stack up to the legend? He ordered four pies for five people to get a robust sample, including some he was making in his house. “When I tasted his pizza. I was very kind of taken back by the fact that my pizzas tasted very similar to what I was experiencing in the restaurant,” Ed said. “And I thought, hmm, that’s interesting. He just basically open [sourced] his recipes and has, he’s basically challenging you to, to make these, right?”

This changed Ed’s perspective on The Pizza Bible. Tony wasn’t keeping secrets, he was freely sharing his authentic recipes with anyone brave enough to answer the call of the book.

Tony’s Gemignani, founder of the World Pizza Champions, has a saying: Respect the Craft. It’s all over the book and he even has a tattoo of it on him. Tony loves pizza, but more importantly, he loves sharing the magic of pizza with the world. When you open The Pizza Bible you’re introduced to the idea of respecting the craft. And Ed embodied that spirit.

Ed returned home and continued his pizza journey. He continued telling the tales of The Pizza Bible to his mother-in-law, Bernice, like someone might tell old bible stories. Daniel in the Lion’s Den and a decadent Chicago Deep Dish Stuffed Crust Pizza have the same takeaway when you think about it. There was only one problem stopping Ed from making Tony’s Chicago Deep Dish Stuffed Crust Pizza: he didn’t have a proper pan.

“I told Bernice, you have to get this LloydPan,” Ed said. “I was cutting grass that day and I’m on the rider and all of a sudden I see the UPS guy and I see he’s holding a LloydPan’s box. I’m like what is this!”

One again, he put something out in the universe and his problem was solved. Ed made that Chicago deep dish pizza calling it, “One of the most beautiful pizzas of my life.”

Ed continued to make pizzas for friends and family, content to make pizzas for himself and refining the craft. But during a birthday pizza party (not Ed’s if you can believe it) at Il Pizzaiolo he was enchanted by the team of pizza makers making Neapolitan pizzas.

“I mean, I was just watching them enthralled by what they were doing,” Ed said. “And I had just mentioned to her that I would love to do this. She says, well, where do you live at? I said, I live in Alison Park. And she says, she says, you know, we’re opening a second location over in Hampton.” Ed gave her his phone number in case they needed some part time help making pizzas. Shortly after that the head chef called him for an interview and he worked there for about a year.

And again, Ed put something out there and this time he didn’t get a package or a pan, the fates conjured an entire pizza shop near his house. A perfect place for him to hone his skills and get experience working with a real pizza oven.

Heading to Pizza Expo, Clashing with Pizza Titans

Ed has a way of manifesting things into his life. His next venture was the International Pizza Expo. He read about it in The Pizza Bible and in 2019 decided to check it out. At the time, Pittsburgh had really started to show up at the International Pizza Expo. By 2019, multiple Pittsburgh pizza shops were competing at the expo, Caliente was a champion and Michael Mercurio was competing across the country. This fascinated Ed.

Michael Mercurio is an outstanding pizza maker. Humble, hard working, always pushing himself to get better. Ed read as much about Michael Mercurio as he could hoping to find out his pizza lineage. “I found out he was trained by Roberto Caporuscio,” Ed said. Roberto Caporuscio lived here in Pittsburgh and owned Pizzeria Regina Margherita in Bellevue, a legendary pizza maker and pizza shop. “So there’s this lineage that would be great to go work for, you know, um, somebody that’s connected to someone that’s very influential in the pizza world, right?”

At this point Ed was beginning his Instagram venture that would catapult him to astronomical levels of fame. His daughter got him on Instagram in 2019, but he hadn’t hit it big yet. No one knew him as a pizza guy, but that didn’t stop Ed from shooting his shot. He didn’t need the confidence of 173,000 followers to reach out to a pizza legend.

“When I saw Michael at [Pizza Expo], I introduced myself to him, and I said, you know, I’m a fan of your work,” Ed said. “Never went to the restaurant once. I just was a fan of like what I was reading about him and who he was and how he was connected to Roberto.”

This laid the groundwork for a big pizza breakthrough. Ed happened to be driving down Freeport road and noticed that a second Mercurio’s location was opening up. Ed goes in to check it out and runs into his old manager from Il Pizzaiolo. He immediately gets an interview. During the interview, Steve Crucitt, Ana Crucitt’s husband and brother-in-law to Michael Mercurio, is sending pictures of Ed being interviewed to Michael. Micheal immediately responds to hire him immediately. And next thing you know, Ed is getting reps in at Mercurio’s alongside one of the best pizza makers in the city.

Ed ran into Michael Mercurio at a Pittsburgh Pizzafest and jumped in to help make some pizzas for the droves of pizza fans. It was at this event that Pete Tolman, Michael Mercurio and Joey Mercurio found out they would be part of the World Pizza Champion team.

“I had no idea what what world pizza champions was, you know, in, as I started going to Pizza Expo year after year, I started to really understand what it is and who these people are, and, you know, I’m like, okay, now I’m, I’m starting to get this, right?" Ed said.

Every Pizza Deserves to be Perfect

Ed is a perfectionist. Especially when it comes to pizza. His pizza has to be perfect for him and there’s no compromising. As he collects pizza masters and achieves perfection, that only opens up the realization that his idea of perfection was imperfect. He worked alongside Joey and Michael Mercurio and told that his pizzas would come out perfectly round, more decorated, nicer than theirs. And these are trained professionals. But Ed didn’t care. His standard was all that mattered and that meant making beautiful pizzas every outing.

And when a pizza he makes at Mercurio’s is beautiful, Ed tells me he hears about it. “[The pizzas] come out, they look perfect round, beautiful. And you’ll see the staff will say, that’s a beautiful pizza. That’s a beautiful. You hear that a lot more when I’m working there and I’m not being conceited. I don’t know if the guests that come in know that I’m working there and maybe they come on those days because they know that the pizzas are going to be elevated a bit. I don’t know that. I just get a hunch from when the staff says that’s a beautiful pizza.”

Ed continued making pizza, connecting with friends and family and during the pandemic he would make a dozen or so pizzas on a Saturday to give away to pals. It was a way to stay in touch during a time we were suppose to isolate. At this time Ed was gaining social media fame. No one had anything better to do than scroll on social media and of course Ed’s pizza rode the algorithm. But for Ed, this made him realize what he loves about pizza: the people.

Ed wanted to take his pizza skills and use them to connect with other pizza enthusiasts. He started competing in pizza competitions, taking his talent on the road. His first competition was the 2021 International Pizza Expo which was moved to August due to COVID. He finished 12 out of 31. He kept at it and in 2023 won the Northeast Region of the Non-Traditional Division at the International Pizza Challenge. The pizza was a tavern style pizza. From Ed’s Instagram: Pizza featured a Chicago cornmeal crusted dough, whole milk low moisture mozzarella, hearty robust tomato sauce, giardinara, homemade Calabrian sausage, pepperoni roses, & finished with mozzarella di bufala, garlic oil, homemade basil pesto, and peppadews.

He got a plaque and $500. This lit a fire in his internal pizza oven. “I always kept thinking to myself, like, I think I always felt to myself, I could probably do better,” Ed said. “I always felt like I could do better. I already was thinking about, what am I going to do next year to come back here and try to win this competition, like, that’s kind of what changed for me.”

A True Master Class with the Master

Ed continued to compete and started to show up on the radar of other elite pizza competitors and World Pizza Champions. He got to compete at the Real California Pizza Competition where Tony Gemignani is a judge. At this point, Tony and Ed have run into each other at various pizza expos and connected over Social Media. Ed always wanted to take one of Tony’s pizza classes. It’s $4,000 and you spend a week making pizza alongside Tony. But in 2023 Tony stopped doing these classes, except for one final one in Baltimore.

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The class filled up immediately and Ed wasn’t able to get in. But if we know one thing about Ed it’s that if he wants something badly enough the fates have a way of arranging things. Of course Ed is friends with the Grande Cheese representatives, one of which is Steve Selznick, Senior Region Development Manager at Grande Cheese Company.

Ed told Steve about Tony’s class and how he couldn’t get in. “I told [Steve] about this class. And he says, ‘Ed, you know, I teach the cheese portion of that class.’” Steve makes a phone call and Ed is now the 19th and final registrant for a sold out pizza class taught by Tony Gemignani.

Tony and Ed bonded during the class, even taking a road trip to a pizza shop in D.C. Just the two of them.

“Probably the best $2,000 I ever spent,” Ed said.

Ed was reaching the peak of what an independent pizza maker could do in the world of pizza. But he still wasn’t a World Pizza Champion. He didn’t want to open a restaurant, but he was thinking deeply about the goals. The community, every connection stretching across his life like a gooey cheese. His world is a decadent pizza where each topping and flourish is inspired by a person in his orbit. And it’s one beautiful pizza.

It was here when Ed realized he really wanted to be part of the World Pizza Champion team because it was more than the pizza. “They do teaching, they get involved with community and it was more than just like, you know, we’re not just, we’re not just a show piece, you know? Um, you know, they do, they do a lot of things that I really, really wanted to get involved with. And, you know, I think I made that known.”

The wheels of fate began to turn. All of Ed’s manifesting was coming into place. His connections, all his competitions, the end cap of Crate and Barrel showcasing pizza items, it all lead to the World Pizza Champion team.

The Pizza of Destiny Keeps Turning

His aspirations and gumption to put himself out there every step of the way. Fate is a poor excuse for what Ed executed. He had a vision, he knew what he wanted and he put himself in position to get where he needed to go. His pride never got the best of him, he was his authentic self on this whole journey. Never too good to ask for help or rely on his loved ones to get him past any roadblocks.

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Wow what an article. When Ed won best pizza in the North East I wrote this about his ascension:

Ed’s rise to fame is evidence of the promise that the digital age brought to our society. Like, 2005 internet. When the idea was connecting communities and opening the floodgates of knowledge. He was able to build a community online and soak in the knowledge of pizza experts around the world like a fermented Sicilian dough ball fermenting in a pan covered in oil. His pizzas slowly helped him rise to the top. The advent of pizza technology, like the Ooni, has empowered thousands of pizzaiolos to make artisan, award-winning pizza without having to invest in heavy-duty equipment. We really are living in pizza paradise.

I thought that was the peak for him. But he kept going, kept pushing, kept connecting. Really astonishing journey and I’m very impressed with what Ed has accomplished in the world of pizza!

Pizza ya later!

-Dan Tallarico, Pizza Journalist

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Another year, another International Pizza Expo completed. This is the yearly pizza conference that brings together titans of the industry to educate the masses, swap techniques, network, sell product and, most importantly, compete.

I had the privilege of attending Pizza Expo in 2018 alongside my editor-at-large, Tommy T. We paraded around that convention center gobbling up samples of pizza, perusing the latest technology (such as pizza vending machines), and watching pizza makers compete and gobbling up any leftover scraps from the exhibitions. There is a lot of gobbling at the Pizza Expo. Checkout the highlight reel below.

This year seems to be a down year for Pittsburgh pizza makers. A few of the usual suspects competed, but if you weren’t from Pizzeria No.900 you weren’t winning much. After assaulting the International Pizza Challenge since 2016 like Polamalu coming in for a game clinching blitz, you’re bound to have a rebuilding year.

That’s not to say there were no victories. In fact, you will likely soon see Caliente boasting about their most recent trophy to add to their vast trophy case: Third Best Hoagie!

Caliente Pizza & Drafthouse Places Third in the 2026 International Sandwich Challenge

Eric Von Hansen placed third in the International Sandwich Challenge. This is big for Caliente who frequently places well at these competitions leaving behind a wake of baffled Pittsburgh Redditors. The criteria of the competition is as follows:

Sandwiches can be a hot or cold Italian-inspired sandwich consisting of any combination of Italian ingredients, sauces, toppings, and/or décor or garnishes on any type of bread, roll, or bun.

The sandwich is scored by taste (50% of the score), execution (25%), creative use of ingredients (10%), visual appearance (10%), ease of preparation (5%). The ingredients that got Eric Von Hansen consisted of rosemary cotto, black truffle cream, rapini slaw, burrata, and a touch of blueberry jam. Truly pushing the envelope of what an Italian sandwich can be, but that’s the genius of Eric Von Hansen. You can watch the creation of the sandwich in the video below.

The duality of Caliente is perplexing to many. They win all these awards, yet their standard pizza leaves folks scratching their heads. But not everyone is eating a signature Eric Von Hansen creation. He’s clearly a talented chef who knows how to pair ingredients together to an incredible, awe inspiring effect. He treats food as a canvas for his imagination and creativity. Caliente has empowered him to dream up combinations that this city has never seen before. It’s hard to argue with the hardware, but my advice to anyone going to Caliente is to stick to their speciality selection of pizzas to get a taste of their capabilities.

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Ed Stalewski Joins the World Pizza Champions

The World Pizza Champions is a group of the best pizza makers in the world. These are pizza makers that are pushing the envelope of what pizza can be, executing with excellence and “respect the craft.” Founded by Tony Gemignani, this group has collected some of the best pizza makers like it was the Pizza Avengers. They come together to put on events for charity, create the world’s largest pizza, and help spread the love of pizza.

Of the sixty (correction: Thanks to fellow pizza journalist Hal Klein for letting me know the number on the website was incorrect and Jessica from the World Pizza Champion for providing the correct number!) 71 members about 10% (7) are from Pittsburgh. 8 if you want to include Scott Anthony of Punxy Pizza. That’s pretty impressive representation! Nick Bogacz of Caliente is currently serving as president according to their website. Other Pittsburgh pizza makers include Anna Crucitt, Michael Mercurio, and Joseph Mercurio from Mercurio’s. Pete Tolman of Iron Born, and Eric Von Hansen of Caliente.

A nice selection of stellar pizza makers who spread the pizza passion with every dough ball they stretch.

This year at Pizza Expo a new Pittsburgh pizza maker joined the World Pizza Champions: Ed Stalewski. What’s interesting about Ed is that he mostly makes pizzas at home as a hobby. His day job is not pizza. He got a copy of the Pizza Bible, bought an Ooni and went to town making pizzas and documenting his pizza journey on Instagram. With 173,000 followers and multiple pizza awards, he’s as legit as you can get without making pizza full-time. His natural talent, dedication and passion oozes from every pizza he makes. It’s core to his essence and this guy would still be making pizza whether Tony Gemignani was inviting him to make Grandma pie’s onstage at Pizza Expo.

An incredible achievement for Ed who loves pizza more than anyone I know. This goes to show what can be accomplished if you’re focused on the elements of the work you control. Ed worked hard, plugging away at his craft with the same tools you and I have access to. If you believe in the work and put the effort in people will recognize that. Enough time passes and you’ll get the recognition you deserve. Ed put himself out there and took risks to compete and connect with local pizza makers. That’s next level pizza action that gets you moving up. What a journey and I’m sure it’s far from over.

Wow another Pizza Expo in the books. I’m actually going to Vegas in a few weeks for a conference. If you have any pizza recommendations for me to check out there let me know!

As far as the other pizza competitions at Pizza Expo, Pittsburgh pizza makers didn’t perform too well. Rico Lunardi (Slice On Broadway) finished 8th in the preliminary round of the Traditional American Division while Patrick Elston (Gus Franco’s) finished 16th. Pete Tolman (Iron Born) was in the middle of the pack in the Pan Division while Eric Von Hansen (Caliente’s) finished slightly ahead of Tolman.

Overall, a rebuilding year with a few Pittsburgh highlights as the next generation of pizza makers gets inspired to master the craft.

Pizza ya later!

-Dan Tallarico, Pizza Journalist

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Driftwood Oven never stops transforming. If you’re not growing you’re dying and Driftwood Oven embodies that concept. Each quarter they evolve into a different form. A hold over from their days roaming the streets selling pizzas out of a mobile oven? Pizza makers that have never known stability can’t stop moving.

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When Driftwood Oven first opened up on Butler St in Lawrenceville they made minor touch ups to the previous owners aura. Slapped on a new coat of paint, hung up a piece of wood with neon stapled onto it and called it a day. That’s a little exaggeration, but changes were minimal. The pandemic hit and they renovated to accommodate a larger prep area with a focus on takeout. Now with pandemics far in the rearview mirror (what ever happened to that bird flu stuff last year anyways?) Driftwood Oven has reconfigured once more to meet the moment.

You’ll notice the changes from the start - instead of ordering at the counter and hunting for a seat you now get seated and work through a waiter. A classic way to order pizza that instantly elevates the experience. A lot of this is about providing more accessories to the core pizza experience. Oddly enough the pizza is the one thing that hasn’t changed since the store opened. Everything else around it has.

Joining a robust draft list of local beers is a streamlined cocktail menu. Espresso Martini, A take on the Moscow Mule and Negroni top the list. I’m a Negroni freak, so much so that this past holiday season I was gifted a book on the Negroni as well as a couple bottles of Phony Negroni. It’s an easy drink to make that gets the job done (it’s all booze) and taste delicious. Having a heavy meal and need to clear some bloat out of the stomach? Simply order a Negroni. It’s draino for the digestive track. Drink a Negroni after eating the light airy round pizza at Driftwood Oven and you’ll wonder if you ate anything at all. Never felt so good exiting a pizza shop.

The cocktails are solid as is the extensive lift of wines. It satisfies the heightened restaurant experience while feeling casual. Pizzas come out fast, the longer tables provide ample room to mingle and chat with a group. It feels like getting your own karaoke room, but instead of singing you’re eating pizza and slinging drinks. Personal Pizza Room?

I know what you’re thinking. “Dan, that’s called getting a table for six at a restaurant.” And I guess you are technically right. It is a table. But the way it’s setup, in the back near the bar, a place you can stand at, a row of people sitting at the Driftwood Oven bar. It feels livelier, less stuffy. Like you’re in party mode with pizza flowing

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Shoutout to the two waiters I’ve had at the Driftwood Oven remodel. Bec and Remi, two outstanding people that have paid the perfect amount of attention to our parties and dealt with wild and crazy pizza orders. Bec flawlessly handled two full tables consisting of six adults and seven children without missing a detail.

If you’re looking for a fun pizza night out visit the new Driftwood Oven. It’s cool to see a place evolve to fit the the needs of the community over the years. Who knows where they go from here, but love watching the journey!

Read Other Driftwood Oven Articles

Love a good pizza hang with some pizza pals. The last two weeks I’ve made my way to Driftwood Oven. Will I make it a third? Charlie recently admitted to me that she likes Driftwood Oven pizza again, so it’s quite a possibility.

Pizza ya later!

-Dan Tallarico, Pizza Journalist

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Penn Ave Pizza and Steaks opened in February of 2026, replacing Black Lotus Pizza. Black Lotus pizza took over from a defunct pizza shop, added a liquor license and hosted Magic the Gathering events. Despite the community aspect, the shop was derailed by a pandemic and adequate pizza on a very popular pizza street. To succeed on Penn Ave you are competing with pizza institutions specializing in very different types of pizza for all walks of life.

Fazio’s pizza offers cheap, greasy pizza with that old school charm. Spak Bros. down the street offers up delicious pizza, hoagies and sides with locally sourced ingredients and a community-focused tilt. Down the hill on Butler st you have Driftwood Oven and Pizza Lupo, both shops that specialize in different types of artisan pizza. This is a stacked region and if you are going to build an audience you have to go above and beyond the call of pizza.

So what is Penn Ave Pizza and Steaks to do? If you are going to compete with the best, bring in some of the best. A few weeks ago I walked in to Penn Ave Pizza and Steaks (PAPS) to grab a pizza and saw Massimo (formerly of Etna Slice House) behind the counter working the oven. He’s helping them get up and running, building a pizza foundation that they can build on. Seemed to bode well! On the next visit I was surprised to see Michael Mercurio, of Mercurio’s, helping out in the kitchen. Two great pizza makers helping out…this place could have the juice to break through. Could a shop finally break the curse of this location? They seemed to be doing everything right to stack the deck in their favor

Penn Ave Pizza and Steaks is sprinting off the start line to contend with the top pizzerias in the city. Following in the lineage of newly popular Pittsburgh pizza shops, they are making modern NY Style pizza like Pizza Lupo or Rockaway Pizzeria. Large New York style pizza, topped sprinkle of Parmesan cheese, using Bianco Di Napoli tomatoes for the sauce and a cold fermented dough. Ten years ago this would be the greatest pizza in the city, but the pizza world has leveled up greatly since then. This is table stakes for a pizza that wants to make an impact.

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Here’s an observation that I’ll probably end up deleting: So many staples in our world require a much bigger investment than before to bring to life. Home ownership is a distant dream for many. Getting a down payment together while paying rents that increase year over year, no chance to ever get ahead. And now for a new pizza shop to make an impact they have to start out by bringing in two highly acclaimed pizza makers to get off the ground? The gravity around these endeavors has increased that you need even more oomph to reach escape velocity. The gap is only widening in so many facets of our life, you have to wonder how any of this will work ten years from now. Pizza’s ubiquity is due to its simplicity and affordability. Who knows what pizza will look like ten years from now.

More of That Modern NY Style Pizza

Back to Penn Avenue Pizza and Steaks. The all-star cast is creating pizza with intention. They’re aware of what’s popular and trying to replicate that hot-hot pizza style. I would say the execution looks great, but there’s room for improvement. This pizza is thin, stretched out to 18 inches. There’s only one size and slices available for purchase. They do note that their pizza is made from a 48 hour cold fermented dough which I like. Pizza enjoyers are savvier than ever and I think those details can make a difference, or at least help educate someone about what differentiates one pizza shop from another.

The longer fermentation gives life to the crust as there’s more time for the yeast to develop gluten networks. At Penn Avenue Pizza and Steaks you get a good looking crust and a textbook looking pizza. After seeing pizza hall of famers in the kitchen, I was excited to try it. I picked up the slice of pizza, not an ounce of flop. A dangerous territory. Cooking out the flop of a pizza can leave behind a dry, hollow pizza experience. I took a bite and the crust exploded in my mouth. Each bite created more crust shrapnel. This pizza was a tad too thin. The oven drained the dough of any hydration, the sauce was a red desert dotted with an oasis of basil leaves, providing a softer, counter texture. The pizza is finished with a shredded parmesan and it overpowers the flavor of the pizza. You’re getting crunchy crust and sharp cheese. Not my favorite combination.

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This week I wanted to give it another shot so I got two slices. One plain one with banana peppers. These slices look perfect. Check them out! That’s what you want from a decadent pizza slice. But it lacks the depth. They are a little deceptive, a 2d drawing in a 3d world. The result was the same: a bite, a crunch, a large helping of shredded cheese. The combination had me reaching for a large glass of water to rehydrate my mouth. Getting a slice of pizza is a gamble, you never know how long it’s been sitting in the window looking to be adopted. And since these pizzas are so thin, a second tour of duty in the oven doesn’t help.

So the pizzas are in need of improvement. This week when I was in there it looked like there was some coaching going on, so maybe they’re still working out the kinks and dialing in the ratios, time in oven, all those pizza variables that create an amazing pizza. I’m sure they’ll continue to improve, but if not I guess they can rely on the hoagie element.

Welcome to Hoagie Heaven

Pizza is only half of their namesake. You must not forget the and steaks part of Penn Ave Pizza and Steaks, because they are crushing the hoagie game. The Philly Cheese Steak is an awakening. Gooey, cheesey, warm, perfectly cooked and smashed onto a sturdy, yet forgiving bun. It’s exactly what you want out of a cheese steak and is a must-include with any order at Penn Ave Pizza and Steaks. You can tell that a lot of care and thought has gone into the Philly Cheese Steak as it rocked my socks off. We cut the hoagie up into quarters and I kept going back for one more piece. “Just one more bite,” I told myself. One bite would turn into two and soon I was eating a foot of hoagie.

The hoagie at PAPS is a divine creation. A blessed cylinder brought from the heavens and ready to delight. I’ve been raving about the hoagie to anyone that will listen. And a good hoagie is important to have on the menu. I don’t always write about hoagies, but I’m almost always getting a hoagie alongside any pizza I order. It goes a long way to filling out the meal and providing a complimentary flavor to the pizza.

The Philly Cheese Steak is so good that I know their pizza will rise up to their level.

I also had the Italian hoagie, and while I prefer the Philly Cheese Steak, the Italian Hoagie has its high points. It’s full of meat, could use some more dressing as it was a bit too dry. There were a few select bites where the meat and dressing were more balanced that supplied an even bite. But it has all the elements you want out of a hoagie. Be warned that the Italian hoagie is served cold, somewhat unusual in this region.

Come On Down to Pizza Avenue

Penn Avenue Pizza & Steaks is doing all the right things. The quality is there, the attention to detail is there, they want to do great things. Give it time and things will click into place. They completely overhauled the building so there’s plenty of seating for you to sit and grab a slice and hoagie with some pals. Check out Penn Ave Pizza & Steaks sometime and let me know what you think. If you order getting a Philly Cheesesteak is a requirement. Not sure why they don’t default a hoagie in every order at this point.

I’m excited to have them in my backyard and will keep checking in on them during their pizza journey.

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Always cool to have a new pizza shop in the neighborhood. You never know how these shops will make a lasting impact on the pizza tapestry as their pizza story is only just unfolding. I’ll have more on them as things develop but a great addition to the Penn Ave Pizza Crawl.

Pizza ya later!

-Dan Tallarico, Pizza Journalist

I wrote a pizza play called Slice Something Slice. Some call it a pizza opera or pizza musical. It’s a stage event about the power of pizza. Here’s the Synopsis:

The story takes place on the Pizza Continent. Over time the citizens have cultivated the land to reflect the beauty of pizza. All citizens of the land love and enjoy pizza pretty much daily. There is an organization who operate a Pizza Priory.

This Priory takes in young children and trains them in the ways of pizza - this is important to their mission of uniting the world under one perfect pizza. They are protected from the outside world, but when the world needs united a Pizza Prophet is sent on a Pizza Pilgrimage to unite the land. These Pizza Prophets make their way to the Pizza Altar and give the ultimate pizza recommendation to the Pizza Angel.

Pizza Shops around the continent must obey the decree from the Pizza Prophet. The hope is that the prophet suggests the perfect pizza and everyone on the continent is united by the one perfect pizza. Yet, none have been successful.

Can the newest Pizza Prophet succeed where others have failed? Or will they be thwarted by the dreadful Greasaronis who haunt the prophets?

I’ve been writing about pizza for 15 years. In that time I’ve covered pizza shops that have come and gone, wrote a book highlighting the Pittsburgh pizza boom starting in 2009, and broke the news of Caliente winning their Pizza World Championship Award for the Best Pan Pizza. The pizza tapestry in Pittsburgh is rich, varied and unique.

Part of the reason I chose to write about pizza is the silly little thing everyone does about pizza: argue about what’s the best. There’s frequently new rankings, pizza awards or pizza brackets in the media. Why? People can’t get enough. If you ever need a spike in web traffic put out a ranking of Pittsburgh pizza shops. Like throwing chum in the water.

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There is a cultural obsession with the perfect pizza. A simple food with a lifetime of complexity. There’s always something a little different from shop to shop, and even within the same pizza shop you’ll experience pizza variation. Are we all addicted to chasing a perfect pizza? To what end? As Jeff Rosenstock would sing:

Perfect always takes so long to / Because it don’t exist

Waiting for the perfect pizza, well it would be charred to nothing by the time it was perfect!

Excellence in pizza means a lot of different things to people. You can talk about the sauce, cheese, methodology of the dough and that’s exciting stuff. But what makes someone’s pizza their favorite is their emotional attachment to it. The birthdays, the Friday nights, you can rank pizza by those metrics and come up with your own personal ranking of pizza.

And when you free yourself from the pursuit of perfection of chasing a pizza with high scores you may find you enjoy the pizza that doesn’t have to live up to abstract expectations.

One of my favorite anecdotes is hearing from people who moved to Pittsburgh because their partner is from the area. Their whole partnership they heard about the amazing Mineo’s. How it’s the perfect pizza. How you a pound of cheese for every dollar you spend on pizza. How the grease creates lakes that spawn life.

So enchanting. And the person who has it for the first time is…baffled. They wonder if it’s even pizza. Yet, to many it’s the perfect pizza.

I’ve written about this idea before, but I thought I’d explore a medium I have no business exploring: becoming a pizza playwright!

First a pizza journalist and now a pizza playwright, where does my self-indulgent ego end?

I collaborated with my pizza pal Chad on this project. If I write the words could he write the songs. And by god, we both somehow pulled it off. Six acts, six original songs backed by a classic Pittsburgh band make for an enchanting experience.

Last week we put the show on to a packed house at the Brillobox. It couldn’t have gone better. The pizza gods smiled upon us to deliver one perfect night. Or, was it simply that surrounding yourself with great people with a common goal can create great things? Inspired by a love of pizza, no matter what region it’s from, you really can do whatever you want.

Slice Something Slice - The Pizza Play

The story follows a pizza prophet, Slice, on their journey to find the one pizza to unite the pizza continent. Many came before Slice and made their recommendations of what that perfect pizza was…yet they failed. Could Slice succeed?

Slice’s adventures takes them to a variety of pizza shops that specialize in a different, but important, aspect of pizza making. A sourdough based emporium, a community focused shop run by some siblings, a generational shop that’s been around for ages and has a permanent line out the door. In each shop Slice learns something about pizza as they make their way to the pizza altar for their recommendation.

At the end of their journey they make contact with the Pizza Angel. Someone described this as “Refreshingly Absurd” which is apt.

Slice is kind of a dolt. They spent their whole lives living in a bubble, studying pizza from afar but never getting their hands greasy. Their idea of pizza is very different than what the common person’s favorite pizzas. They’re ignorant to the struggles these shops have to contend with to stay open, the difficulty of getting ingredients in certain situations. Yet they find ways to adapt and survive and put out the best pizza they can.

It’s a fun way to explore our relationship with pizza in the age of influencer culture. Rankings or abstract scores have a certain gravity we can’t resist. Social media pushes our pizza allegiances even further to the extreme. I’m not so sure that’s a great thing. For me it’s about the pizza journey, exploring pizza and the people behind the pizza.

What’s next for the play, I’m not sure. I’m looking into putting it on again so if it’s something you’d be interested in let me know! Might be the encouragement I need to get this in action.

Acknowledgments

To bring such a production to life is no easy feat. But it’s easier with great people by your side. Want to give a couple shout outs:

Christa Cardone - Loyal and lovely wife who was quite helpful in the editing process to create something that was coherent.

Chad McMutrie - Gave me the advice that every line should be funny for maximum enjoyment. He also got the band together, wrote a bunch of songs and crushed the performance.

Kerry Tallarico - Providing the amazing background animation that we almost didn’t use! She does great art and you can buy some of her stuff or hire her on her website.

Brillobox - Lou from the Brillobox let us use their space to put this on. Couldn’t have done it without them!

Becca Devereaux - She photographed the heck out of the event and did a phenomenal job of capturing the vibes of the show. If you need someone to document your event check her out!

I’m still reeling from this past performance. A real lightning in the bottle situation, but glad we got to do it once. If we do it again you’ll be one of the first to hear about it! Don’t you love it when pizza and art come together?

Thanks and pizza ya later!

-Dan Tallarico, Pizza Journalist (& Pizza Playwright hee hee)

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Last weekend Christa and I attended a pizza party. Groups of people were coming together and each group brought one of their favorite pizzas. Or at least a pizza that might wow the crowd. Fun for many, but as a local Pittsburgh pizza journalist I felt the pressure. Ahead of the event Christa and I exchanged emails pondering what might be good. Do we go decadent and get Driftwood? Go for a surefire hit with Rockaway? We’d be traveling with the pizza so it had to have durability. A Spirit grandma pie would be perfect for this, but they only serve them on Mondays now. A true pizza quandary.

Each idea I threw out was a glamorous, shiny extravagant pizza shop. A shiny bauble that stood out in a sea of mediocrity. But not all that glitters is gold, and sometimes what you need doesn’t glitter at all. With time to ponder, we hit up Tina’s for a cocktail and think about our pizza strategy.

I ordered a Trinidad Sour which looked a lot like gazpacho in a glass, but was nice and refreshing. It’s basically bitters. Like 3 parts bitter, 1 part whiskey, two parts orgeat syrup. A reverse cocktail? Maybe this was a sign. Bitters are typically used sparingly in a drink, a dash or two. They’re never the showcase liquid. Always the supporting role. What if instead of going for a pizza heavy hitter we went for a pizza that’s always by our side? Even if we aren’t actively patronizing it, it sits there plugging along with the light on waiting our return.

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So - while we eventually decided to get Fazio’s, it wasn’t our first try. We did try and order from Penn Ave Pizza and Steaks, really impress people with the newest shop in the city. But they ended up being closed on a wonderful Saturday night. So we walked down to Fazio’s to see what the wait would be.

Fazio’s is one of the last of its kind. As small mom-and-pop shops like Jean-Marc Chatellier's French Bakery close, Fazio’s must be one of the last of a dying breed. Paraphernalia, decorations, white boards are all tinged slightly yellow from simply existing longer than Gen Z. They have a website that hasn’t been substantially updated since 2012. They stopped posting new reviews, have a link to a menu, a phone number and a screenshot from Google Maps of their location on a map.

They have real delivery drivers. No apps, no wild uncharge, just a business that refuses to acknowledge that the world continued on after 2012.

Or so I would like to believe. They do have a website powered by Slice that enables online ordering. Prices for a large pizza are increased by 30% for the luxury embracing modern technology. If you pretend that Fazio’s hasn’t adopted the technology you’ll save 30% and have some nice interactions. It’s nice that they operate two web pages to accommodate separate eras of customers.

Christa and I ordered our large pizza, half banana pepper and sausage and half plain. The wait was ten minutes. Pretty efficient. We sat in the waiting area of Fazio’s soaking in the vibe. The TV on top of the Coca-Cola cooler (everything was branded Coca-Cola here) was playing the 2001 film Jurassic Park 3. Someone called in an order and the person working the phones repeated the order back: A whole buffalo chicken pizza with extra meat on top. A famously Pittsburgh pizza order.

A mysterious man showed up to “use the bathroom” and came back out five minutes later without acknowledging or interacting with anyone in the shop. After ten minutes we got our pizza and left for the part.

Fazio’s isn’t ever going to show up on any best-of lists, rank highly in any competition or have magazine articles dedicated to them. They’ve been serving pizza consistently for over twenty years without complaint. And their pizza is good! We used to get Fazio’s a lot when we lived on Mintwood St over ten years ago. I’d call the order in for a medium and John Fazio would ask me if I wanted a large for a dollar more. An impossible to refuse upsell.

It’s crispy, salty, perfect with a cold glass of water or nice beer. It’s not the fanciest pizza but it’s the type of pizza you can bring to any occasion and everyone would find an attribute they enjoy. There’s a lot more depth than you would think. The crunch of the crust, the deep caramel flavor. It’s a solid base. The toppings are classic Pittsburgh. The cheese is hefty enough to survive a fifteen minute uber ride. It’s a nice greasy pizza that doesn’t have many faults..

The Fazio’s pizza was well received. It was a great potpourri of Pittsburgh pizza. We had Mama Lucia’s, Driftwood Oven, some home made pizza and a dessert pizza. A spectrum of pizza delights, the ultimate pizza party.

Don’t forget about the pizza shops in your neighborhood that silently execute day after day. They are the foundation of the pizza economy and who knows how much longer we’ll be able to enjoy their pizza.

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If you are interested in Fazio’s you can ready an interview I did with John Fazio back in 2012. If you have a local shop that doesn’t get the spotlight let me know in the comments!

Thanks and pizza ya later!

-Dan Tallarico, Pizza Journalist

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Love is in the air! And so is…grease?? Valentine’s Day used to be the weekend of surf and turf, late nights out on the town and decadent acts of passions to prove you love one another. But these days most people say I love you with a pizza. Here’s a Valentine’s Day fun fact. You know that song by Jim Croce, I’ll Have to Say I Love You in a Song? His original version as I’ll Have to Say I Love You with a Pizza. It went something like this:

Well I know you’re mad at me
Cause I burned up the V-day meal
I got some food that brings glee
I know it’ll cheer you up

Every time your belly rumbles I know I gotta treat ya /
So I’ll have to say I love you with a pizza

I know it’s extra cheese
And you wanted sausage
But I got banana peppers
I know you’d like that combo

Every time your belly rumbles I know I gotta treat ya /
So I’ll have to say I love you with a pizza

Those are Jime Croce’s original lyrics. I guess the guy loved pizza!

Speaking of long lost loves - We are still mourning the closure of Etna Slice House. I get messages all the time about where Massimo will pop up next. The short-lived pizza parlor based in Etna captured the hearts of the pizza enthusiasts in the city. If you follow Massimo on Instagram you’ll see he’s still out there making pizzas. Bouncing around between shops just staying in touch with the pizza community. A beloved pizza maker that any pizzeria would love to have on their team.

Yesterday as I was walking home from the bus stop I saw something peculiar. The signs blocking the windows of Penn Ave Pizza & Steaks were clear. The shop was open and there were people eating pizza. I couldn’t believe it! So I popped in hoping to grab a slice.

Unfortunately, they had just sold out of their final slice for the day during their soft opening. Limited hours, limited pizza. I chatted with the owners for a bit, but then someone in the back caught my eye. It was…Massimo? Here at Penn Ave Pizza & Steaks? How could that be?

Massimo is helping Penn Ave Pizza & Steaks refine their pizza, finesse their recipes and get up and running. A pizza shop with someone of Massimo’s pedigree helping them create recipes? This could be something special in the making. Massimo is still in the midst of a longer pizza journey. One that will no doubt lead to pizza enlightenment and the creation of something special. Stop by Penn Ave Pizza & Steaks in Lawrenceville, corner of Penn & Main by the Brillobox, and maybe you’ll see him cooking some pies.

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Where to Find Heart Shaped Pizzas in Pittsburgh

Tis’ the season for misshapen pizza to show how much you love one another. This is a fun trick a pizzeria can do to join in on the festivities usually reserved for fancier spots. But these days those large acts of love seems ancient. Just grab a heart shaped pizza and watch Heated Rivalry with your partner for the perfect V-Day evening.

But where to get your heart shaped pizza from? Here’s a few spots I found touting their dough shaping ability.

Spirit - Spirit has a nice little Valentine’s pizza menu for you and your partner. Pizza, salad and pretzel salad for $30. Not a bad deal for some high quality pizza!

Pizzeria Davide - Davide is getting in on the fun by offering two options for lovers. For $2 you can have any small pizza made into a heart. That’s nice! But if you’re not feeling so loved, or got dumped right as you were ordering the pizza, you can get a broken heart pizza. That’s kind of fun! This offer is available between February 13 - 15.

Caliente Pizza - For $22 you can get a heart shaped pizza from Caliente. Don’t tell the Pittsburgh Subreddit about that, they might go ballistic. This offer is good all month long!

Altavia Pizzeria - Altavia Pizzeria will have two heart shaped pizza options. Their Heart Pizza is made with vodka sauce, cheese, sausage, peppers, basil. The Heart Veggie Pizza is vodka sauce, cheese, mushrooms, roasted red peppers, basil. Something for everyone!

Spak + Two Frays + Leona’s Collab - These three restaurants are teaming up for the ultimate Valentine’s Day collaboration. Spak will be serving up their heart shaped pizza. You grab one of those, then go to Leona’s for a scoop of ice cream. Tell them it’s for the beer float. Grab a table at Two Fray’s and order a Blind Date Stout, drop your ice cream in there and you got a beer float. A perfect lover’s outing!

Fazio’s - Fazio’s pizza on Penn Ave typically has a heart shaped pizza promotion.

Pizza Italia - Pizza Italia on Liberty Ave was one of the first shops I saw in Pittsburgh promoting heart shaped pizza years ago. Ahead of the game, you can bet they’ll be back again this year.

I thought I’d have a longer list of spots at this point in the article, but keep an eye on other shops who might be promoting their heart shaped pizza on social media. Last year we had the likes of Spak

Hope you’re having some great pizza with people you love this weekend!

Thanks and pizza ya later!

-Dan Tallarico, Pizza Journalist

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It’s been a while since I made pizza in my standard oven. I’ve also been craving grandma pies, since I was the one in charge of the pizza menu it was time to take matters into my own hands and control my destiny. I’d create my own grandma pie and we’d all pleasantly munch on that pizza throughout the snow storm. A single pizza nourishing a family in harsh winter conditions sounds whimsical and fun.

Unfortunately for me, I misread my grandma pizza dough recipe and mistimed the rest period for the pizza. Whoops! Still, without a second rise the dough did have a nice lift. I always struggle with square / Sicilian pizza at home. The dough doesn’t really come to life until I get it to rise in the pan while inside the oven on its proofing setting.

Despite the short rest time, the pizza did its best. I was pleasantly surprised how delicious this pizza turned out to be. Unfortunately, none of my family seemed too interested in partaking this pizza for sustenance. I ended up eating most of it while they foraged for food elsewhere. Not sure how anyone could pass up a bubbling square pie on such a winter day, but these winter storms really play games with your mind.

Four Years of Black Cat Pizza

Hard to believe that Black Cat Pizza has been making pizza for four years! It all started with a simple Google form. It seemed almost too easy. You fill out a form on a Wednesday, then a few days later there would be some of the most delicious pizza sitting on your doorstep. Like a very hyper local Santa delivering pizza to the well behaved pizza enthusiasts in town.

Back in April of 2022 I interviewed Nick behind Black Cat Pizza about their pizza business. At the time they were focused on delivering a handful of pizzas to people around the city. I asked them about how they wanted to impact the city. They said:

“We are very small and we realize having a real impact takes time. If every week we can get our pizza to a few new people that haven’t tried Roman then we are happy.”

Since then they’ve been slinging pizzas at a variety of breweries, routinely selling out and growing a dedicated following. Their Sicilian pizza is always a hit and they provide a wide range of flavorful toppings you won’t find in a traditional pizzeria. Great to see them continue to grow and thrive.

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Driftwood Oven is Ready to Seat You Now

When Driftwood Oven turned ten years old, I sat down with Neil Blazin to talk about the future of the pizzeria. One of the things he was most excited about was a renovation to the restaurant. While they reconfigured during the pandemic, it wasn’t quite satisfying. He wanted to create more space for folks to dine in, hang out, and bring the bar back as well as introduce coffee to the menu. Here’s a fun video of Neil Blazin showing all the fun new seating they have in their space!

You can compare that video to a video tour of their spot I made when they first opened. While they still have work to do, there’s space available to grab some slices and dine-in.

Hope you are weathering the cold! It’s a little depressing, but when the temperatures refuse to rise above freezing, that’s when you know you have to grab some piping hot slices of pizza to ward off the winter blues.

Pizza ya later!

-Dan Tallarico, Pizza Journalist

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