Quote:
Originally Posted by BigTuna
I am recently new to Pittsburgh coming from Steubenville, OH. Ya, ya..the "burb of the burgh" haha laugh it up.. But even though Steubenville may not be a quote/unquote "hub of development" or a quote/unquote "Marketing powerhouse" or even a quote/unquote "Nice place to be" but we do have one thing going for us. And NO it's not that we are the "burb of the burgh"!! It is the Pizza and the bread!!
The same brick ovens still going after 80 years of use wood firing classic squares and loaves to perfection!! I have YET to sample it's equal here in the Burgh. We also have one key ingredient. Cold cheese on top of the finished pizza! MMMM MMMMMMMM!! Soooooo good.
I live in Sq Hill so I know the pizza haunts up this way..good ya, Especially Lucci's! but not good enough to de-throne the ville's pies. So I submit this question. Anyone know a joint that can stand up to the ville's?? please let me know!!!!
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Everybody's idea of what constitutes "good" pizza is different. Some like Chicago style deep dish. Some like New York large slice thin crust. Some like Pittsburgh hand tossed like Mineos, Fiores, and countless others.
By the way, what makes wood fired so Steubenville like? Pittsburgh has several places like this that are supposedly "authentic" Italian style. I am for any and every pizza that is made properly, be it thick cut Siciian, or whatever. I have had lousy wood fired pizzas and great wood fired pizza. This holds tue for every type of pizza.