PizzaFest brings art of the pie to Pittsburghers
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Kevin Konn, of Romulus Pizza al Taglio in the Strip District, will prepare his Roman pizza with crispy crust at PizzaFest on June 23.
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Neil Blazin, of Driftwood Oven, Lawrenceville, will be creating sourdough pizza with locally sourced ingredients at the first PizzaFest on June 23 at The Pennsylvania Market in the Strip District.
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Dave Anoia, of Pizzaria Davide, Strip District, will be serving traditional New York style pizza at the first PizzaFest on June 23 at The Pennsylvania Market in the Strip District.
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Michael Mercurio, at right, of Mercurio’s Pizza and Gelato, Shadyside, has won prizes for his Neopolitan classic pizza, which he’ll be serving at the first PizzaFest on June 23 at The Pennsylvania Market in the Strip District.
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Pete Tolman, of Iron Born Pizza, Strip District, will be serving his Detroit-style pies with extra thick and crispy crusts at the first PizzaFest on June 23 at The Pennsylvania Market in the Strip District.
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Chris Bartko, of Gabagool Pizzeria, who bakes his pies in a mobile brick oven, will prepare his at the first PizzaFest on June 23 at The Pennsylvania Market in the Strip District.
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Kevin Konn, of Romulus Pizza al Taglio at The Pennsylvania Market in the Strip District, will be serving two kinds of Roman pizzas with crispy crusts at PizzaFest on June 23.
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Anthony Ambeliotis, of Mediterra Bakehouse, Robinson/Sewickley, will prepare AllaPalla, a Roman oval flatbread, at the first PizzaFest on June 23 at The Pennsylvania Market in the Strip District.
