Our menu changes daily, but here are some of our customers favorites:
THE CALABRESE KID
This latest addition to our menu has already become a customer favorite.
tomato sauce, hand stretched mozzarella, grana padano, genoa salami, arugula 15
Many famous New York pizzerias have their own take on this recipe, but we’re confident that ours is unique and always prepared to perfection.
tomato sauce, mozz, soppressata, chili oil, honey, basil 13
A Napoli Classic! The pizza to judge all pizza's.
hand milled Italian tomatoes, freshly stretched mozzarella, grana padano, basil, extra virgin olive oil, sea salt 12
THE WHITE BOY
Named after the famed Pittsburgh punk rock night club, this is an underground pleasure for sure. Available summers only.
mozz, garlic, pecorino, sicilian oregano, banana peppers, gorgonzola, basil 14
You can only get two pizza's at the most famous pizzeria in Naples, Italy and the Marinara is one of them. Even some early American pizzerias had pies without cheese. A pizza purist's Mecca!
hand milled tomatoes, garlic, sicilian oregano, basil, extra virgin olive oil, sea salt 9
No sauce for a boss! This quickly was a best seller when we first opened. Who would have thunk it? Add arugula and make it a Drexel.."It aint White Boy Day is it?"
mozz, garlic, sicilian oregano, pecorino romana, rosemary, basil, sicilian olive oil 13
Proud to Serve You
We accept cash or credit card
FOOD TRUCK SCHEDULE
Wednesday, June 16th
ROUNDABOUT POP UP
North Side, Pittsburgh
Thursday, June 17th
Friday, June 18th
Saturday. June 19th
Sunday, June 20th
Wednesday, June 23rd
North Side, Pittsburgh
Friday, June 25th
Saturday, June 26th
Sunday, June 27th
* all times are subject to change if we sell out of dough. If you are traveling we recommend you arrive early.
ALBERTA'S PIZZA was founded by Beau Mitall in 2016 as a pizza pop-up and catering company that services over a dozen breweries and events around the Pittsburgh area.
Beau lived and worked in New York City for 20 years, often frequenting the pizza slice joints around his Bronx studio as well as the legendary pizzerias of Brooklyn and Manhattan. The city was a pizza mecca for him, but it wasn't until 2006 while running a restaurant in South Africa that he realized good pizza isn't everywhere and he began baking his own version of pizza for his staff and friends. Most of his attempts were complete failures as he recalls.
After his return to NYC, Beau vowed to never give up learning the methods of all the pizza masters he knew and loved back home. He fell in love with the traditions of Naples, Italy after visiting a small, empty, Napoli style pizzeria in the East Village. Upset that the best pizza he had ever eaten was being overshadowed by the cheap, greasy, slice joint next door, he practically ran home and hasn't stopped making pizza every day since.
Today his determination to make quality pizza using hand made traditions continues and Beau returned to Pittsburgh with his family in 2015 to spread his pizza "gospel." He founded the ALBERTA'S PIZZA concept and named the business in memory of his late mother Alberta Gail.
ALBERTA'S is a true labor of love, hand mixing dough daily without machinery and making fresh mozzarella early every morning. Beau still makes every single pizza himself and hopes to open a brick and mortar location soon in the Pittsburgh area.