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Defining Pittsburgh-style pizza: Saucy, strong, and potent enough for our rusty palates | Just Jaggin’ | Pittsburgh | Pittsburgh City Paper

There’s a cultural distinction in Pittsburgh that is rarely discussed the same way we publicize our Appalachian drawl and blind loyalty to the Rooneys. And that’s Pittsburgh-style pizza.

What’s Pittsburgh-style pizza, you ask? I’d ask you the same, because I’m not exactly sure. But if there’s a Detroit-style pizza (Little Caesars?!?!), there sure as hell is a Pittsburgh style. I’m not talking about Ohio Valley pizza, with its cold toppings or your favorite boutiquey brick-oven place. I’m talking about pizza that lies somewhere between the 25th and 75th percentile in quality.

Pittsburgh-style pizza crust can’t be too thin or too thick. We’re not the svelte, self-absorbed thin crust of New York City.

Pittsburgh pizza just wants to get the job done.

Source: Defining Pittsburgh-style pizza: Saucy, strong, and potent enough for our rusty palates | Just Jaggin’ | Pittsburgh | Pittsburgh City Paper

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