CP Photo: Ryan Deto The White Top from Armando’s Pizza Regional pizza styles born and bred in the greater Pittsburgh area are finally starting to see some love. Food publications are now focusing on Ohio Valley Pizza, with its airy crust and cold cheese added just after exiting the oven, resulting in a gooey, but not greasy pie.
Pittsburgh City Paper even featured Altoona Hotel Pizza made with genoa salami, a green pepper ring, and topped with square slices of yellow cheese to the disgust and delight of readers. But Western Pennsylvania has more pizza creations to offer, and the two I recently tried come directly from the Monongahela River Valley. Born in the steel towns of Donora and Monessen, the Mon Valley Red Top style appears to be migrating to other nearby towns like Charleroi, and it even has a sister pie called