The cooks at Nobby's Pizzeria sprinkle hand-tossed crusts with tangy, homemade sauce and aromatic cheese made from a smoked provolone blend. In addition to classics such as pepperoni and sausage, they adorn seven signature pizzas with creative toppings ranging from ranch and buffalo sauce to capicola and olives. Their menu also includes other Italian-American staples, including meaty hoagies and ricotta-covered calzones.
For more than 50 years, Beto’s Pizza has pampered Pittsburghers with a hearty menu of unconventionally prepared pizza alongside an array of hoagies. The pizzeria's signature pie-making process entails adding shredded provolone cheese and generous layers of toppings ($0.50 each) to every slice or cut ($1.25 each) after the dough and sauce have been baked. A full pizza contains 28 pizza rectangles ($34.11), each boasting an inimitable texture of hot crust and half-melted cheese that serves as an interactive alternative to tasteless geometry textbooks. For less saucy fare, patrons can try a steaming steak hoagie, capped by a layer of bubbling cheese ($5.39 for a half; $10.69 for a whole). A high-powered veggie telescope grants herbivores access to a planetary bowl of tossed salad, available with orbiting sides of fried cauliflower, mushrooms, and hot peppers ($3.89+).
Serving up some of Pittsburgh's best brick-oven pizza, Fat Tommy's Pizzeria fills tummies with a menu of toothsome fare. Pizzas range in size from individual slices ($2.29+) to extra-large 18-inch pies ($11.99+), with more than a dozen toppings available to add much needed topographical landmarks to vast expanses of cheese. Nine-inch baked subs such as the ultimate cheesesteak fulfill meaty cravings with rib-eye steak topped with a blend of Italian cheeses, all snuggly nestled in an Italian roll ($6.49). Vegetarian-minded diners can choose from a selection of salads, including the tossed salad, with romaine lettuce, peppers, cucumbers, tomatoes, black olives, onions, and cheese blended together in euphonious harmony ($4.49). Soft drinks offer chilly salve to mouths stung by hot pizza or intemperate rhetoric about Harold and the Purple Crayon's proper place in the canon ($1.69/16 oz., $1.99/22 oz.).
The resident chefs at Bella Notte Pizza Pasta and More hand-toss the pizza dough that lays the foundation for their menu of specialty pies and Italian cuisine. Diners can easily view dough-tossing displays from the dining room, allowing them to take in the scene and maintain the eye contact necessary for telekinetically willing a pizza into being. Nibble on Bella Notte’s distinctive creations, such as the tutti casa (16", $25), which sets anchovies afloat on top of zesty veggies, pepperoni, and sausage. Create-your-own-pizza menus (18", $15) set out a spread of ingredients including fresh tomato, hot peppers, meatballs, roasted red peppers, and pineapple, allowing for a democratized dining experience. Sandwiches, including the Chicago-style roast beef ($7.99) loaded with mushrooms and provolone, satisfy handheld hunger pangs.
The talented dough slingers at Pizza Sola hand make New York–style pies with time-honored methods and top-shelf ingredients, which led to the Best Slice of New York award from Pittsburgh Magazine. Cooks craft each pizza using traditional techniques: hunting wild dough blobs and subduing them with a thorough tossing and a slathering of imported San Marzano tomato sauce. Each New York pizza (18", $14; $2.75 extra for classic toppings, $3 extra for gourmet toppings) sports a tasteful chapeau of romano and whole-milk mozzarella, capping savory sauce flavors with a mouthwatering layer of creamy cheesiness. To seal in flavor, delicious disks bask in oven heat atop hot stones, resulting in a fragrant finish and even tan throughout the pie. Though today's deal is valid for dine-in or carryout, dine-in customers snack on complimentary garlic knots, baked with olive oil and herbs.
Ovens at Gianni's Pizza & Wings melt the cheese and bake the crusts of specialty or custom-designed pizzas as cooks coat wings in 34 flavors of sauce and spice. They adorn bacon-cheeseburger pizzas with three types of cheese, bacon, and ground beef and philly steak pies with steak, green peppers, and onions to fill in the large cracks ringing them like the Liberty Bell. Crusty strombolis and calzones surround steak, mushrooms, and A-1 sauce or vegetables and cheese, and toasted hoagies sport gyro meat and meatballs with red sauce.