Stone Neapolitan Pizza

A Pizza my Mind

I love pizza. Yes, you may have heard this from dozens of people before, especially from my college aged peers, but I truly am a deep rooted pizza enthusiast. My family owns a string of pizzerias around my hometown, so I spent years talking pizza with my dad – discussing sauces, cheeses, crust, toppings, add-ons, and more, to round out my perspective on this delicious wonder of the culinary world.

So, after watching the Food Network Pizza Challenge too many times to count and eating so many slices that it’s a surprise I haven’t become one myself, you could probably cut me open and see that my blood has turned into pizza sauce.

Anyway,  one day I was working the front register at our restaurant and a middle aged man strolled in. I love making conversation with the people that come in (sorry to the folks who just want to order their food and wait in peace) so he and I got to chat about where he was from, how his weekend was, all that jazz. As he waited for his order to be made we continued talking and he explained that he was a huge fan of New York style thin crust pizza – my personal favorite, which meant this guy was racking up the credibility as he mentioned this – and that he was happy to have found our shop because he hadn’t had one in so long.

He continued to explain that he was from Pittsburgh (woo!) and when I told him I go to school in the Burgh, his entire face lit up and he began to explain that I *must* go to this spot called Stone Neopolitan Pizza, so I got the address and made a note to stop for a visit when I was back at school.

Fast forward a few months into the semester – I had a final exam to study for and decided there wasn’t a better time than that moment to visit the shop.

Ordering the Margherita pizza was a given – it’s my go to constant for adding a new spot to my list of pizza comparisons but the second pizza was open for experimentation. So, we went with the basic tomato sauce (although the herbs and garlic definitely gave it a ‘more than basic’ flavor), mozzarella cheese, and topped it with an egg.

I know what you’re thinking,”Egg on pizza? Weird.” I know, I thought the same thing, but as soon as the velvety smooth egg yolk combined with the cheesy layer on the pie, it all made sense. The egg adds a new depth of flavor that your taste buds will thank you for. Plus, the crust was just thick enough to hold all of the toppings, but simultaneously thin enough that it became crisp after just a few moments in the wood fired stone oven.

Needless to say, I’m a fan.

So, if you’re looking for something to soak up the aftermath of your New Year’s celebrations, or you’re like me and think pizza sounds good any day, any time, try an egg topped slice!

It’ll be egg-cellent.


I crack myself up.

Okay, I’m done. Promise.

Happy first day of 2017, everyone!

Processed with VSCO with c1 preset
Margherita Pizza, below, and on top, a custom-made cheese pizza with shaved garlic and egg


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