Pizza at Roberto's

Although Roberto's in Belleview, just outside of Pittsburgh, is apparently named for it's proprietor, and has a casually Italianate style, it is also graced with a few pictures of that other Roberto , close to the hearts of Pittsburghers, Number 21, Mr. Clemente himself. I find this especially endearing, as a long time fan/hero-worshipper from childhood. My own late, lamented big grey fluffy cat, Roberto, was named after the man in right field.

These and other non-food factors-(coziness, friendly smart waitstaff, nice old-fashioned ceramic tiles, marble, flowers and the gorgeous woodburning stove you see in the photo) predisposed me in favor of the place.(The picture was taken by one of my friends, as I take hopeless indoor photos, especially those with a larger subject than, say, a cookie. ) Actually, the stove is a major food factor. It is over 1000F in there and the pizzas cook in about a minute. You can watch the cooks stretch the flubbery dough thin, top it with good things, and slide the pizzas in and out.

The three of us shared an antipasto platter, with thin slices of bread, caponata (a really good one), tuna-artichoke spread, and roasted peppers and mushrooms-good and pretty much just right for 3 people who are about to eat pizzas. My delicious pizza (you see it to the right, but it was larger than a cookie)- the name of which I forget- had a thin scraping of tomato sauce, little balls of mozzarella, folded bits of ham, and chunks of artichoke which were just the right size. There are quite a few choices of toppings, and they are applied lightly, so the weird soggy over-topped pizza thing never happens.

There's an espresso machine and homemade tiramisu if you want a dessert. I've been to Roberto's twice in the last 3 weeks, and I'll go there again soon. The only thing I would change- and I plan to ask if I can next time, is that I'd like my pizza a bit browner/longer cooked. I imagine it would just be a matter of a few more seconds. I would point out that nobody else wished for this, and that I am a fiend for very browned yeast dough- which is not so popular in these parts.

The pizza is good, the place and people are friendly...oh, and my good sized pizza was $9.99, big enough to bring some home, too.

Comments

[Tanna]

Wish I had a ticket to Pittsburgh, that looks divine! I'd be with you on a little bit brown on the dough! Yum.

[Julie]

Your pizza looks delicious and what a bargain. I wish I had a pizza place that was that good.

[steven]

I imagine if you asked them to cook your pizza a bit longer they would. I'm one of those people who think bread isn't done until the crust has gone almost burnt and I don't mind a burnt edge here and there. I can't get over the prices..fantastic.

[Rebecca]

I just finished eating delivery pizza when I read this post; wish I had some of this instead (although fava bean pizza from Amier's isn't too bad). With my kitchen work going on I'll be eating out a lot in the next 2 weeks so maybe I'll get out there!

[food delivery philippines]

Oh my!!! i feel so hungry,i loved pizza i don't mind how long you been cook pizza, all my concern i want to go to Roberto's place. Thank you for blogging this,keep up the good work.

-vee-