Pizza High Life Mashup.
Living the pizza high life. Sponsored by High Life.
Pizza Me! Episode 2: Mineo’s Pizza House. Pizza Journalist Dan Tallarico explores the finer points of the fabled Mineo’s Pizza House in Pittsburgh. It rests in the heart of Squirrel Hill, but what brings our adventurers to this sacred pizza ground? The atmosphere? The pursuit of the legendary pizza triangle?
Hope you enjoy it like I enjoy eating all this pizza for you. I do it for you.
Sicilian Pizza. I don’t get it and it’s not something I’ve explored too much of. Mostly because in the many places I’ve worked the Sicilian pizza crusts take the form of some pre-made, frozen crust that is delivered off a truck. I would always get sad for the customers who called to enthusiastically order a Sicilian pizza, claiming it was the best in the city. It wasn’t the best in the city because it was the same frozen crust everyone in the city was using.
I thought it was a novelty menu item put in place to make customers feel exotic and worldly. That is, until James Foreman ordered the Sicilian pizza at Mineo’s, the very pizza that is pictured above. I told him what I’ve told hundred of people: It’s made from a frozen crust. He stubbornly insisted that Mineo’s would never succumb to the ease and shortcomings of having a stranger (probably a robot stranger) create their crust. Part of me wanted to believe him, but I’ve been so wronged by Sicilian crusts in the past! So, James, being friends with a pizza journalist, did some pizza journalism and discovered that Mineo’s Sicilian crust is indeed made from scratch!
What excitement! It’s actually delicious, in fact, I think I might like it better than their regular pizza. The crust definitely absorbs more of the flavor and you’re not left with a lake of grease to clean up. I’ll definitely be experimenting with Sicilian pizza in the future, but I give this slice FOUR Sicilians out of FIVE.