Did youcelebrate National Pizza Day with usyesterday? Some of you were kind enough to share your favorite slices in the city. So let’s keep the pizza party going with reader input, plus our team’s go-to spots.
🍕 City Cast Pittsburgh’s Pizza Picks
“Mercurio's in Shadyside or Fox Chapel: Their Diavola is a red sauce pizza with a little kick from the salami picante and crushed red pepper. Plus, they have gelato for an after-dinner dessert.” - Host Morgan Moody
“Doughboy’s Pizza in McKees Rocks has generous toppings and a perfect char on a thin doughy crust.” - Lead producer Megan Harris
“Spak Brothers in Garfield because of the buffalo seitan pizza — also Mineo’s Pizza House out of family loyalty/nostalgia. But revisiting it as an adult has made me realize it’s not actually that good. (Or maybe I just caught them on a bad day?)” - Audio producer Mallory Falk
“Pastoli's Pizza, Pasta & Paisans in Squirrel Hill because that’s where I meet my German group, and they have open mic nights.” - Audio producer Elizabeth Kauma
“My go-to ‘za is from Pizzeria Davide in the Strip District because I love a classic Margherita with thin crust, and the shop is just a hop across the river.” - Hey Pittsburgh newsletter editor Francesca Dabecco
The veggie supreme deep dish style pizza from Iron Born. (Francesca Dabecco / City Cast Pittsburgh)
🍕 Reader Recommendations
“Since I've only been back in the area for a little less than two years, I'm still sampling, but my favorite so far is at Colangelo’s in the Strip. It reminds me of my mom's with a nice thick crust and just the basics. It's delicious!” - Fran T.
“My favorite pizza is from CRUST! Café and Pizzeria in Upper St. Clair. Their dough bites are the stuff of dreams! And they make a cinnamon sugar version” - Colleen M.
“My top five are Badamo’s Pizza, Slice on Broadway, Proper Brick Oven & Taproom, Iron Born for Detroit style, and Anthony Jr's Restaurant & Pizzeria (only the round pie though).” - Jill C.
“The best we've found is Cerasoli Pizzeria on Brighton Road: Great crust, plentiful toppings, and a slightly sweet sauce!” - Paul Z.
