PizzaFest brings art of the pie to Pittsburghers

The upper crust of Pittsburgh’s pizza chefs is about to square off to help foodies determine which style of hand-crafted artisan pizza they think is a cut above the rest.

“PizzaFest — A Slice of Delish” is a newcomer in a city that already has festivals celebrating pickles, pierogies, tacos and ribs.

Dee Weinberg, president of GoodTaste! Pittsburgh, producer of the inaugural event on June 23 at The Pennsylvania Market in the Strip District, says PizzaFest is designed to highlight the art of the pizza.

“There are many types of pizza that require knowledge and skill to make and that’s what we are showcasing at PizzaFest. Pittsburghers love their pizza,” she says.

Inaugural event sold out

They love it so much — it’s already sold out, Weinberg says. Attendance will be at the venue’s 400-seat capacity.

Local pizza chefs will be baking their culinary creations to serve hot to guests, who also will be able to enjoy Arsenal Cider and Ole Smoky Whiskey.

Those lucky enough to score tickets in advance will enjoy an evening “packed with pizza fun,” according to the event producer.

“Everyone will have the chance to see mozzarella being made, watch the killer skills of award-winning pizza acrobat Matt Hickey, participate in Pizza Trivia for delicious prizes and enjoy live music and sampling from vendors with olive oil, pepperoni, cheese and more,” she says.

Presenting sponsor Pennsylvania Macaroni will be one of the sampling vendors.

A variety of pies

Participating pizza chefs include:

• Anthony Ambeliotis, of Mediterra Bakehouse, Robinson/Sewickley, preparing AllaPalla, Roman oval flatbread made with a paddle.

• Dave Anoia, of Pizzaria Davide, Strip District, serving up traditional New York style pizza.

• Chris Bartko, of Gabagool Pizzeria, who bakes his pies in a mobile brick oven in his pizza truck.

• Neil Blazin, of Driftwood Oven, Lawrenceville, creating sourdough pizza with locally sourced ingredients.

• Kevin Konn and Justin Balla, of Romulus Pizza al Taglio at The Pennsylvania Market in the Strip District, serving two kinds of Roman pizzas with crispy crusts.

• Michael Mercurio, of Mercurio’s Pizza and Gelato, Shadyside, preparing Neopolitan classics with fresh tomatoes.

• Pete Tolman, of Iron Born Pizza, Strip District, serving his Detroit-style pies with extra thick and crispy crusts.

Devotion to the craft

Konn can attest to the level of dedication that pizza chefs devote to their craft. In addition to being one of the partners at Romulus Pizza al Taglio in the Strip District, he is a consulting instructor for Miami, Fla.-based Roman Pizza Academy, where he learned to make Roman pizza that features slowly fermented dough made with more water than most crusts.

“We teach prospective students Roman pizza al taglio so they can open up their own pizzerias,” he says. Konn also teaches classes in Neopolitan pizza making at his shop.

He says Pittsburgh’s pizza chefs are a close-knit group that is passionate about promoting Pittsburgh’s growing reputation as top-notch pizza producers.

“PizzaFest is a three-hour window to pitch our products, ideals and values,” he says.

At Pizzaria Davide, a recently opened pizza shop in the Strip, Anoia will be preparing his old-world style pizza with its thin crust topped with sliced provolone and sauce made from Italian tomatoes.

“We’re going for simplicity and good quality,” he says.

Weinberg says the popularity of PizzaFest has some of the chefs already talking about possibly expanding the event next year to a larger venue.

“It is always fun to think about growing an event,” she says, “and with the support of the artisans it could definitely happen.”