The 38 Best Pittsburgh Restaurants - Eater
"Driftwood’s executive chef-owner Neil Blazin prides himself on ethically sourcing ingredients for his pizzeria. The sourdough in the crust is made with 100 percent organic whole grains. The fresh meats for toppings come from local Goodness Grows Farm, and the mozzarella, ricotta, and provolone are from 100 percent grass-fed cattle at Caputo Brothers Creamery. All these ingredients make for amazing pies, sliced into Roman square cuts or classic triangles. Try one of the house pies like the bianca or pepperoni, or opt for a specialty topping combo like peach and corn." - Briana L White
Driftwood Oven
