Taste of the Weekend: July 8 to 11

Two styles of pizza from Pizzeria Davide in the Strip District.

Still feeling the effects of a long holiday weekend? Trust us, you’re not the only one. That’s why this weekend, we’re not going to cook. Instead, we’re celebrating the age-old tradition of ‘pizza night,’ a wonderful and delicious custom that gives everyone an evening off.

But, this poses a different problem: Pittsburgh is teeming with pizzerias. (Someone even wrote a book about it). How to choose the perfect slice when every block there’s a new joint selling pies? We’re here to help with five of our favorite city pizza shops.

Iron Born Pizza

Detroit-style pies are the specialty of Iron Born Pizza, a Smallman Galley-started restaurant that now has locations in the Strip District and Millvale. The shop holds to Detroit rules: square shape with a thick, fluffy, open-textured crust that stands at least an inch tall that’s backed in a deep-dish pan. Shredded cheese melts into the pies — and onto the crusts for crispy, crunchy edge.

Can’t decide on your toppings? Go for the two-sauce pie – it’s the best of both worlds. One side sports the joint’s red sauce, the other a white sauce, and the whole pie is covered in housemade sausage.

Rockaway Pizzeria

Few pizzas are worth an out-of-city drive, but Rockaway is one worth the trek. The classic New York-style pizzeria in White Oak specializes in the state-named pies: thin crusts cut into wide, cheesy slices.

Try their innovative topping combinations, like the Connecticut-created white clam pizza. Yes, we mean that – clams on a pizza, with mozzarella, olive oil, basil, and garlic. Locals swear by it! But, if that’s not quite your style, go for The Frankenstein, their sampler pie. It’s four in one: ¼ cheese, ¼ pepperoni, ¼ white, and ¼ Greek.

Spak Brothers

Located in a tiny storefront on Penn Avenue, Spak Brothers is a classic, grunge-y neighborhood joint, with big flavors and a vegan focus. Their crust sits somewhere between thin and thick, giving the perfect, ballooned edge, practically begging to be dipped in their sought-after homemade ranch.

A favorite is the pickle pie, a pizza based on ranch sauce topped with a havarti cheese blend, dill, and thinly sliced pickles. For those less fermentation-inclined, the buffalo chicken pizza is a fan favorite. Make it vegan by swapping chicken for seitan.

Badamo’s Pizza

Like most pizzerias, the menu at Badamo’s is never-ending. There’s everything from salads to hoagies and breadsticks to, of course, pizza, on their list. But unlike many shops, Badamo’s executes everything on their menu with excellence, down to the last slice.

Two styles of pizza make their menu: thin-crust pies and thick Sicilian. Get a taste of cheesy crust on the square-cut Sicilian, or stick to the traditional, puffed-up edges on their round pies.

Pizzeria Davide

This low-key, takeout pizzeria from the minds behind DiAnoia’s Eatery gives the restaurant’s Old World-style pizzas a home of their own. Based on a 48-hour fermented dough, Pizzeria Davide’s signature, infamous-in-Pittsburgh pizza is topped with sharp provolone cheese before their homemade red sauce, parmesan, oregano, and basil. Find a view variations on the style on their menu: soppressata and mushroom, prosciutto and arugula, or Lebanon sweet bologna and hot pepper relish.

Pizzeria Davide is also known for their New York-style pies, which, unlike the Old World style, layers pies traditionally, with the sauce first.