In some ways, the opening of Pizzeria Davide was an accident. A very happy accident.
“Going into opening DiAnoia’s, I had zero aspirations to open a pizza spot,” says Dave Anoia, chef and owner of DiAnoia’s Eatery and Pizzeria Davide. “That wasn’t on my radar.”
Pittsburgh, as it turned out, had different ideas.
It all started when Anoia decided to serve pizza at DiAnoia’s Eatery, his popular Italian restaurant in The Strip.
“I didn’t want to do just pizza” says Anoia. “In Lebanon, PA, there was a spot called Pete’s Pizza. They had an ‘old-world style’ pizza on the menu, which I would get.”
This “old-world” style of pizza is made with the cheese under the sauce. Inspired, Anoia put this pizza on the menu at DiAnoia’s- and Pittsburgh couldn’t get enough.
The pizza quickly developed a cult-following. Because the restaurant didn’t have the capacity to perpetually offer it on the menu, it was only available at odd hours. Unsurprisingly, this only increased the demand for the elusive pizza.
“We just didn’t have the capability to do it at DiAnoia’s,” says Anoia. “So we tried to figure out how to make the customers happy, and produce a great product.”
The solution? A entire pizza takeaway shop, located next-door to DiAnoia’s.
Now open, Pizzeria Davide serves customers from 11:00 a.m. – 9:00 p.m., Tuesday – Saturday. The restaurant is entirely take away (orders are picked up though a sliding glass window), but the pizzeria does offer outdoor seating with several picnic tables.
The menu includes pizzas such as:
*Old World – provolone cheese with sauce on top, parmesan, basil, oregano
*Marinara – no cheese, sauce, garlic, oregano, olive oil
*Margarita – fresh mozzarella, sauce, basil, olive oil
*Old World Soppressata and Mushroom
*Old World Prosciutto and Arugula
*Old World Lebanon Bologna and Pepper Relish
*Cacio e Pepe, Broccoli & Mozzarella White Pizza
*Mortadella, Truffle Ricotta, Spicy Peppers, Pistachio White Pizza
*The New Yorker – Cooked red sauce, mozzarella, provolone, oregano, parmesan
And while the pizzas are certainly a crowd-favorite, it’s not the only star on the menu.
“As much as I like the pizzas, I’m really excited about the cheesesteaks,” says Anoia. “We’re doing traditional cheesesteaks, and a hoagie style with lettuce, tomato, and whiz.”
Pizzeria Davide also serves appetizers, including garlic knots, salads, fried dough with anchovies, and the almighty “Meatball Bomb.”
“It’s a meatball, wrapped in mozzarella cheese, wrapped in pizza dough, and put in the oven.” says Anoia. “It comes out looking like a softball with cheese oozing out of it.”
Currently, they also offer six packs and bottles of wine to-go.
“Were super excited about how it’s been turning out,” says Anoia. “We just keep trying to get it better and better and better.”
More information can be found online.
Pizzeria Davide (2551 Penn Ave)