Daily Slice: 'The Provola' at Il Pizzaiolo, Mt. Lebanon, Pennsylvania

Daily Slice

A different slice profiled each day.


[Photo: Carey Jones]

We're at a point in pizza history where just about every mid-sized American city has a Neapolitan-style pizzeria. But the Pittsburgh area has had a fantastic one since 1996, when Ron Molinaro opened Il Pizzaiolo in Mt. Lebanon.

The VPN-cerified spot may have 15 years on some of the newbies, but it's aged well; on par with nearly any other city's orthodox Neapolitan spots. Their wood-fired oven gets up to 900°-1000°F, they say, and pizzas emerge quickly enough to support that claim. The real strength of these pies is in the crust: a little char on the bottom, crisp on the edges, airy-light and chewy on the inside. We enjoyed the Provola ($18), with San Marzano tomato sauce, basil, Parmigiano-reggiano, olive oil, cherry tomatoes that soften and spread in the heat, and a smoked mozzarella di bufula that melted evenly and contributed just a bit of smoky flavor that echoed the char of the crust; but on the strength of the crust, I'd recommend just about anything here.

Il Pizzaiolo

703 Washington Road, Mt Lebanon PA 15228 (map)

Serious Eats Newsletters

Keep up with our latest recipes, tips, techniques and where to eat!


Comments can take up to a minute to appear - please be patient!

Previewing your comment: