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.