Pizza Rules: Our Local Favorites and Tips on Making Your Own from the Chefs

By Lauren Wells / Photography By Michael Fornataro | Last Updated April 01, 2015
Share to printerest Share to fb Share to twitter Share to mail Share to print

Artisanal pies are so hot right now. Chow down on our favorite picks — then make your own using local chefs’ top tips.

Whoever said there’s no universal language must not have cared much for pizza. Across the globe, the notorious crowd-pleaser seems to be everyone’s favorite comfort food, as rich in history and nostalgia as it is carbs. However you slice it, pizza’s part of growing up. And, lately, it’s been doing some growing up of its own. As Italy’s most seasoned pizzaiolos step up their pie games — trading in traditional recipes for fresher, more experimental creations — America is taking notes.

Lucky for us, so are four local pizza-makers, who’ve gone a cut above to share that same kind of innovation in their own restaurants.

Here, they’ve dished out some serious tips for whipping up the perfect pie at home. Go ahead; get inspired — and don’t be afraid to take risks. Because here’s the thing about throwing your own pizza party: there are no rules.

Seasonality is Key to Pizza-Making at Piccolo Forno

Piccolo Forno's Cavolo Nero e Tartuffo and Speck e Mascarpone pizzas
When your childhood summers are spent behind the scenes of your uncle’s pizzeria-restaurant-bar in Tuscany, Italy, you’re probably not...
|3801 Butler St., Lawrenceville., Pittsburgh, PA, us

Sacred (and Secret) Dough Recipe at Root of Vallozzi’s Pizza Tradition

Vallozi's Basilicata and Sicilian Pizzas
Only three souls in the entire universe know how to make the pizza dough served at Vallozzi’s Pittsburgh: owner Julian Vallozzi, his father...
|220 5th Ave., Downtown., Pittsburgh, PA, us

Sienna Mercato’s Mezzo Strives for the Perfect Pizza with Local Ingredients

Mezzo's Margherita and Pistachio Pizzas
There’s something to be said about an eatery that butchers whole animals just a few feet away from the dining room. For Matthew Porco, chef...

Authenticity is Essential Ingredient at II Pizzaiolo

Il Pizzaiolo’s Salsiccia e Rapini and Classic Margherita DOC
Ron Molinaro’s fascination for the freshest, finest Italian ingredients originated some 25 years ago. To this day, the owner, chef, and...
|8 Market Square, Downtown, Pittsburgh, PA, us

Just Dough for It: Make Your Own Pizza Dough with Local Chefs' Top Tips

Any pizza-maker will tell you that when the crust’s on point, you can’t go wrong. But, acquiring that magical mixture can be challenging,...
Build your own subscription bundle.
Pick 3 regions for $60