By the slice: 'PizzaFest' features 7 Pittsburgh pie artisans
The dough is the canvas.
Artisans will create pie masterpieces at GoodTaste! Pittsburgh’s “PizzaFest – A Slice Of Delish!” on June 12 at East End Brewing, Co. in Larimer.
“PizzaFest is really popular,” said show producer Dee Weinberg. “They come up with some wonderful combinations for pizza.”
There will be two sessions – 4 p.m. to 6 p.m. and 7 p.m. to 9 p.m.
The show will have live entertainment and opportunities to try beers from East End Brewing. Pittsburgh pizza acrobat Matt Hickey will perform. His pizza spinning tricks earned him the world champion title in the Largest Dough Stretching competition at the International Pizza Expo in Las Vegas.
A guest’s ticket gets them a sample of each pie, and each chef will cook outside on an Ooni pizza oven.
“There is nothing like a slice of pizza right out of the oven,” Weinberg said. “The smell of freshly baked pizza is the best. Beer and pizza also is a great marriage. East End Brewing is a great event space for this show.”
Weinberg said she decided to do the event because there wasn’t anything else like it that elevates the pizza-making artistry in Pittsburgh.
”The thing about pizza is you can do so many things with it,” Weinberg said. “It’s the perfect dish to customize. It has yeast and it comes alive.”
One of the seven pizza makers being featured is Colangelo’s Pasta & Pizza in the Strip District. Owner Denese Colangelo of Dormont said pizza is a dish people never get tired of eating because there are so many combinations.
She said they are still working on which pizzas to showcase but are considering a white pizza with red onion, potatoes, mushrooms and gorgonzola cheese and possibly a sausage pie with red sauce and fresh mozzarella cheese.
Pittsburgh chefs include Bill Fuller and Darren Layre from Alta Via, who will make hearth-baked, rustic round pies and pan-baked, open crumb, square pies.
Anthony Ambeliotis from Mediterra Bakehouse will prepare Pizza alla Pala, a Roman-style flatbread baked directly on the oven’s stone hearth to create a light, airy and crispy crust.
Rico Lunardi from Slice On Broadway will serve up New York-style pizzas with both thin and thicker crusts, and a customized blend of spices.
Nicolas Colangelo, from Colangelo’s, will present a crispy but airy crust pizza topped with homemade sauce.
Nick Bogacz from Caliente Pizza and Draft House will showcase a pepperoni palooza pizza, pepperoni stacked on mozzarella and provolone then deli pepperoni, and more cheese.
Baris Budak from Pizza Parma will serve traditional New York-style pizza using imported Italian ingredients for the sauce, dough and cheese.
Sheryl Johnston from East End Chewing will create a Sicilian pizza with rectangular, thick focaccia crust.
“It’s a celebration of everything pizza,” Weinberg said. “Whether you’re a connoisseur or just love a great pie, you’ll love PizzaFest. We’re mixing up the city’s most talented pizza chefs with lots of music and fun.”
Tickets are $35 per session and available here.
JoAnne Klimovich Harrop is a TribLive reporter covering the region's diverse culinary scene and unique homes. She writes features about interesting people. The Edward R. Murrow award-winning journalist began her career as a sports reporter. She has been with the Trib for 26 years and is the author of "A Daughter's Promise." She can be reached at jharrop@triblive.com.
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