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Driftwood Oven Experiments With Square Slices - #PGHPIZZAWEEK

Pizza EssayDan TallaricoComment
Driftwood Oven experiments with square slices

Driftwood Oven experiments with square slices

I don't know what kind of witchcraft happens under Driftwood Oven's pizza tent. Over the cold season, Neil and Justin set up their mobile home and zip themselves inside their pizza den. If you're at Grist House, Dancing Gnome or any other location they call home, to order the pizza you unzip their tent and enter the pizza cave.

The Driftwood Oven pizza cave is a warm safe place. Some folks linger inside with their beer and watch Neil expertly work the oven. Justin is a one-man-show ready to entertain anyone that enters. The pizza cave draws people in, like travelers gathering next to a warm hearth to rest their weary legs and tell tales of pizza.

On my most recent visit into the Driftwood Oven pizza cave, Neil had a tray of square slices. Driftwood Oven has been teasing square slices for a long time. In fact, I had sampled some square slices from Driftwood Oven months ago. The ones Neil are selling today is an evolution of that product. I asked him if this means he finally mastered the formula. 

"It's never perfect. You know that. It's a constant work in progress," was Neil's response. I suppose an artist is never truly satisfied. 

But square slices have a nostalgia to them. My uncle was so excited to see the slices on the menu that he ordered six. "Growing up in Beaver, it's all we ate. For your birthday they set down a platter of square slices," said my uncle, Don Erb, about his history with square slices.

Here Don uses the "blow on hot pizza" technique to cool it down a few degrees.

Here Don uses the "blow on hot pizza" technique to cool it down a few degrees.

There is a rustic feeling to the square slices. It recalls memories of grandma pie: dough mashed into a square tray and plopped into the oven. It requires much less finesse than getting a round pie. 

Driftwood Oven's square slices were delicious. The slices were solid, sturdy, and provided a hearty crunch. In past iterations the inside has been much softer, so maybe they're trying to strike that crunch-to-soft-balance. 

still, it was beautiful and it was simple. I'm excited to eat tray after tray of their square pie in the coming months.

What I Order

  • A margherita and something zany on the menu.
  • Gotta grab a square slice as an appetizer.
  • Get a pizza per person.

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