For those of you who have been peppering me with some variation of the question ‘Will you ever write about pizzerias west of the Susquehanna?’, your day has arrived.

Not only will you find a story below highlighting the 10 best pizzas in the greater Pittsburgh area (according to Pittsburgh-based correspondent, Stacy Rounds), but we tapped our other Pittsburgh-based correspondent, Kalena Thomhave (it takes a village here in Pizzavania), to enlighten us about Altoona-style pizza.

Yes, the historic railroad town tucked into the Allegheny Mountains has its own style of pizza, a rectangular pie usually featuring a thick crust, green peppers, deli salami, and American cheese on top.

This unique style of pizza—whose roots can be traced back to the early 1900s—has its detractors and its defenders, along with just as many folks who have never heard of it, let alone tried it.

Stacy’s got the backstory on Altoona-style pizza, along with recommendations on where to find it the next time you find yourself in the home of the Altoona Curve (both the engineering feat and minor league baseball team).

While I’m a HUGE fan of the mustard pie at Philadelphia’s CJ & D’s Trenton Tomato Pies (find my recent story on CJ & D’s here), I realize mustard on a pizza may not be everyone’s jam (ditto the pickle pie at Sabatini’s Pizza in NEPA). 

To that end, we asked if you’d try mustard on a pizza in our last poll. And an overwhelming 78% of you responded, ‘No, mustard is for hot dogs.’ All I can say to that is, your loss.

Now, we’re talking cheese. American cheese, specifically. It’s a thing in Altoona-style pizza, and on some of the pies (excuse me, trays) in Old Forge.

We want to know:

I’ve had pies with American cheese before, and, while it’s not my go-to, if you put a slice with American cheese on my plate, I’m not turning it away. 

Tell us how you feel about American cheese on pizza, and we’ll run the poll results in our next edition.

A pizza with fresh basil, broccoli, and pepperoni from Pittsburgh’s Pizzeria Davide (Stacy Rounds for The Keystone)

Whether you crave pierogi, sandwiches, or Guy Fieri-endorsed fare, there’s no shortage of great things to eat in Pittsburgh. Including pizza.

Pittsburgh-based correspondent Stacy Rounds is highlighting her 10 favorite pizzerias in and adjacent to the Steel City. Stacy’s picks range from pizzerias specializing in Detroit-style pies and floppy, foldable New York-style slices to vegan options, and a shop that features one of the best names for a pizza place I’ve ever come across (Large Plain in McCandless).

Here’s Stacy on the criteria:

“I sample a pizza place, I don’t stop at the pizza. Other factors are vital for a pizza place to get my attention. First, a pizza joint needs to offer a tasty, well-made homemade ranch. Many Yinzers would agree that even a good slice of pie isn’t going to cut it if it’s served with low-quality or (gasp) store-bought ranch. We’re better than that, people. Second, I’ll rate a pizza place higher if it offers good wings. And third, a pizza place will get my applause if there’s a good service and atmosphere element.”

Yinz can feel free to drop us a line and weigh in on Stacey’s choices.

Now, it’s your turn to let everyone know about the pizzerias that you love! Fire away:

“Mama Lena’s in McKees Rocks and Ginny’s Neighborhood Pizza Joint in Murrysville. Both are outstanding!”

— Gary Miller

“The grandma pie at Stroud Pizzeria in Stroudsburg is pretty amazing…the slice of pizza you think about 4 days later!”

— Christy Connolly

“My husband’s family, from Old Forge, favored Ghigiarelli’s pizza. Your review of Trader Joe’s white pizza takes me back to trays of white pizza from there.” 

— Wendy (Editor’s note: It looks like Ghigiarelli’s, which has been closed since the 2017 murder of its owner, is reopening soon.)

“Bernie’s Pizza in Dallas. Nice thin crust pizza.”

— Stephanie W.

“Rick’s Doughboys in St. Marys.”

— Marilyn Tucker

“My favorite pizza place is Alfredo’s Cafe in the South Side Shopping Center in Scranton. The taste is amazing. Just the right amount of cheese and sauce. Baked not fried. You must give it a try.”

— Ed D’Amico

“Teberio’s Pizza & Pub in Wilkes-Barre. Sweet sauce and plenty of cheese. Great Pizza.”

— Rich Vacula

You can find plenty more reader recommendations in this story.

It’s been a minute since we shared an old-school Pa. pizza commercial find. 

Here’s one from 1993 for Jack’s Pizza and Italian Cuisine in Allentown, touting the restaurant’s “real Italian pizza … with handmade dough, and only the finest of real cheeses.”

Can we assume that’s Jack?

Happy to report that Jack’s is still in business, though it’s just called Jack’s Pizza these days.

Thanks for reading. This newsletter was written by Patrick Berkery with stories from Stacy Rounds and Kalena Thomhave. It was edited by Paula Solis.

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