A square-cut pizza with a tangy, slightly sweet sauce and a crisp, medium-thick crust, sold whole or by the cut. Distinct from the Detroit and New York styles, it is the city's neighbourhood-pizzeria standard.

Pittsburgh's neighbourhood pizzerias developed their own square-cut style in the post-war decades, defined by a tangy tomato sauce and a crust crisp on the bottom. Mineo's opened on Murray Avenue in Squirrel Hill in 1958 and Aiello's set up a few doors away, fuelling a rivalry locals still argue. The pies are cut in squares and sold whole or by the cut at counters across the city, separate from the Detroit-pan style that newer shops like Iron Born bake.

Where to eat Pittsburgh-style square pizza in Pittsburgh

3 editor picks for Pittsburgh-style square pizza in Pittsburgh, ranked by editorial score. All Pittsburgh signature dishes · Pittsburgh-style square pizza across every city.

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Make it at home

Serves 42 hr 30 minIntermediate

Ingredients

  • 500g bread flour
  • 320ml warm water
  • 7g instant yeast
  • 10g salt
  • 20ml olive oil
  • 400g tomato sauce, seasoned with garlic, oregano and a pinch of sugar
  • 300g low-moisture mozzarella, shredded
  • Pepperoni (optional)

Method

  1. Mix flour, water, yeast, salt and oil into a dough. Knead 8 minutes until smooth.
  2. Rest the dough covered for 90 minutes until doubled.
  3. Press the dough into an oiled rectangular sheet pan and let it relax for 30 minutes.
  4. Heat the oven to 240C (475F).
  5. Spread the tangy seasoned sauce over the dough, then the mozzarella, then pepperoni if using.
  6. Bake 15 to 18 minutes until the cheese is set and the bottom is crisp.
  7. Cool 3 minutes, then cut into squares.

Editor tip. Add a pinch of sugar to the sauce; the slight sweetness against the tang is the Pittsburgh signature.

Common allergens: Gluten, Dairy.