National Pizza Month 2023: Help Patch Determine Pittsburgh's Best Pie

PITTSBURGH, PA — Pizza is such a popular edible in America that it doesn't get its own day every year. It doesn't get its own week. It gets its own month.

October is National Pizza Month and with that begs the question: Which Pittsburgh pizza parlor has the best pie?

Everyone has their own opinion, of course. Patch wants yours. Listed below are some of Patch's favorite pizza joints. If you like one of them over the others, mention it in the comments or on Patch's social media pages. If your favorite place isn't on this list, that's OK. Just let us know.

At the end of the month, Patch will add up the numbers and will reveal what readers consider to be the best pizza joint in town.

The initial nominees:

• Aiello's, Squirrel Hill and Shaler.

The late Joe Aiello started the business in 1978 after working down the street at Mineo’s, another revered Squirrel Hill pizza place. The debate over which has the best pie has divided even the closest of families over the years.

• Beto's, Banksville.

It's an acquired taste for sure, but Patch grew up on it and loves it. The pizzas come out of the oven with bubbling hot crusts, cheese, and Beto's special sauce. Then it is topped with fresh
cold provolone cheese and the toppings of your choice. What? Cold cheese and toppings on a pizza? Don't knock it until you've tried it.

• Caliente Pizza & Draft House, multiple locations.

This local chain won the Best Pan Pizza in the World award with the Quack Attack duck pie at
the 2016 International Pizza Expo. A year later, a Caliente general manager won the World’s Largest Pizza Stretch, and the list goes on and on with too many awards to count. (OK, one more: The Mee-Maw was named the Best Pizza in America in 2019.)

• Driftwood Oven, Lawrenceville.

Starting out as a food truck in 2015, this pizzeria opened this bricks and mortar location in 2017. . It's known for its Driftwood Oven offers a unique artisan sourdough pizza that includes thin, New York-style pizza or thick, square-cut Roman Style, both made on a sourdough crust.

• Fiori's, Brookline, McMurray.

This nondescript pizzeria has a loyal following and rightfully so. Fiori’s serves a great pie and a variety of traditional Italian cuisine from a true Italian family.

• Iron Born, Strip District, Millvale.

Features Detroit-style pizza, a rectangular pie with a thick, crisp, chewy crust. It is traditionally topped to the edges with mozzarella and-or Wisconsin brick cheese that caramelizes against the pizza's rectangular pan.

• Mineo's, Squirrel Hill, Allison Park.

A more popular pizza in Pittsburgh might not be found. This pie is shipped across the country to its adamant fans. The next slow night at the Squirrel Hill location will be its first since its opening in 1958.

• Pizza Parma, Downtown, Shadyside and Upper St. Clair.

Not only does this place turn out fine pie, its staff works on major holidays and gives away free pizzas to anyone who wants one. Doesn't get much cooler than that.

• Spak Brothers, Garfield.

This joint's vegan cheese contains no casien. It only uses uses unbleached, umbromated flour and there are no refined sugars in our sauce or dough.

• Vincent's Pizza Park, North Braddock.

Ah, a sweaty Vinnie's. The pies are enormous, the toppings piled on and the tradition established decades ago by the late Vincent Chianese continues today.