Best Pizza in Pittsburgh (2025)

Neil Blazin’s sourdough rounds and Roman-style cuts helped redefine Pittsburgh pizza. Frequently highlighted by Eater and praised by Pittsburgh Magazine, the Lawrenceville bakery-pizzeria pairs long-fermented dough with seasonal toppings and a community-first ethos.

A 1958 icon with a signature cheese blend and hearty, stone-baked pies. Featured in The New York Times via 2024 readers’ favorites and a regular in local best-of lists, Mineo’s is essential to understanding Pittsburgh’s slice culture.

Across the street from Mineo’s, Aiello’s fuels the city’s friendliest rivalry. Consistently cited by local critics and travel editors, the cash-friendly shop turns out saucy, generously topped pies that many Pittsburghers swear by.

Family-run since 1979 and repeatedly crowned Best Pizza by Pittsburgh City Paper readers, Fiori’s builds bready, satisfying pies until the early hours. It’s a South Hills ritual and a civic point of pride.

Banksville’s cult-favorite serves hot crust and sauce crowned with cold, shredded cheese—a Pittsburgh original noted by national outlets like Thrillist and celebrated by generations of locals.

A family operation pairing wood-fired Neapolitan pies with house-made gelato. Lauded by the Pittsburgh Post-Gazette for textbook leopard-spotting and mozzarella pulled in-house, it’s a transportive Walnut Street stop.

Independently owned and Pittsburgh proud, this Cultural District favorite fires 800-degree wood-oven pies alongside a strong tap list. A downtown staple praised by local critics for consistency and hospitality.

Anthony Badamo’s slice shop excels at thin New York–style rounds and deeply caramelized Sicilian squares. Celebrated by the Pittsburgh Post-Gazette and featured on WQED with Rick Sebak, it’s a locals-first favorite.

Garfield’s punk-spirited takeout joint balances classic pies with vegan options and playful specials. Recently spotlighted by Axios for its pickle pizza, Spak’s community-forward approach keeps lines steady.

A Lawrenceville cornerstone since 2005, Piccolo Forno turns out wood-fired Tuscan pizzas alongside handmade pastas. Frequently recommended by local editors for BYOB dinners and reliable, balanced pies.

Newly relocated to Regent Square in 2025, Rockaway draws lines for long-fermented dough and pan-baked grandma pies. Axios recently chronicled its surge in popularity and regular sellouts.

Chef Pete Tolman’s Detroit-style squares deliver crackly edges and airy crumb. Featured by Axios and regularly ranked in local best-of lists, Iron Born remains the city’s go-to for buttery, caramelized-corner pies.