Is this Pittsburgh pizza actually the best in America? We tried a slice …

by ROSSILYNNE CULGAN / THE INCLINE

Growing up in an Italian-German family in Shaler, Eric Von Hansen got to know the culinary specialities from his Mom and Grandma, especially their pizza.“We ate a lot of Grandma-style pizza,” he said — dough left over from baking, left to rise on a pan, topped with “whatever you had in the refrigerator. ”Now the chef at Caliente Pizza & Draft House, Von Hansen tried his hand at the creation, and it turned out well — so well that his Mee-Maw pie was named Read More