Pittsburgh, PAPizza

Driftwood Oven builds its pies on naturally leavened dough with a pronounced sourdough character and crisp, airy edges. Whole grains, seasonal toppings, and careful fermentation distinguish the Lawrenceville menu, which also includes sandwiches on bread baked in house. Pittsburgh Magazine reviewed the restaurant's development from mobile oven to permanent dining room.

Mercurio's Shadyside specializes in Neapolitan pies made with fermented dough, hand stretched mozzarella, and quick cooking in a wood fired oven. Puffy rims and a tender center define the style, with house gelato completing the meal. The Pittsburgh Post-Gazette includes this Walnut Street location in its detailed survey of the city's pizzerias.

Fiori's Pizzaria serves a distinctly local pie with a thin, soft crust, ample cheese, and a sweet leaning sauce. The Greentree shop keeps the experience straightforward, centered on whole pies, slices, and familiar toppings. Pittsburgh Magazine's current readers package documents the strong following that has formed around this longstanding neighborhood style.

Alberta's Pizzeria developed through brewery popups before settling into an Allegheny West storefront. Its wood fired pies use hand mixed dough and combine a light, blistered structure with seasonal combinations and carefully sourced ingredients. The Pittsburgh Post-Gazette's restaurant package chronicles the move into a permanent space and the kitchen's refined neo Neapolitan approach.

Mineo's Pizza House has served Squirrel Hill from Murray Avenue since 1958. Its pies carry a substantial layer of provolone and a sturdy crust, creating a rich style that generations of local diners recognize immediately. Pittsburgh City Paper's current food coverage names Mineo's, reflecting the original shop's continuing place in the city's pizza culture.