Happy Pizza Friday! Just like ice cream perfectly complements a hot summer day, it’s also a fantastic partner to pizza. Do you enjoy your pizza before or after your ice cream? Some, embracing the unconventional, might even start with a scoop of ice cream to prepare the palate for the rich flavors of pizza. Speaking of rich flavors and perfect pairings, let’s dive into a pizza experience that’s been making waves in Pittsburgh.
This week, we’re spotlighting Black Cat Pizza, a burgeoning pizza startup right here in our city. Black Cat Pizza is dedicated to hand-delivering authentic Roman-style pizza to fellow pizza aficionados. They are passionate about their craft, preparing pizza in small batches and nurturing their dough for a full three days. This meticulous process transforms simple dough balls into airy, crunchy Roman-style pizzas that are truly exceptional. The dedication is evident – taking three days to create a pizza that can be devoured with relish in just as many days, or perhaps even less!
Let’s get to know more about this exciting niche pizza shop and the artistry behind their Roman-style creations.
Meeting the Craftsmen Behind Black Cat Pizza
To understand the magic behind Black Cat Pizza, we sat down for an insightful interview.
Dan Tallarico: Let’s start with your pizza journey. What’s your background in pizza making?
Black Cat Pizza: My culinary background initially revolved around American Italian cuisine, but my deep dive into pizza making is more recent. Working alongside incredibly talented pizzaiolos at Osteria in Philadelphia was a pivotal moment. It was there that I truly grasped the artistry involved in crafting high-quality pizzas. At Osteria, the focus was on wood-fired Neapolitan and Roman round pizzas. Fast forward to the pandemic, a chef friend suggested I try my hand at Pizza al taglio. I was immediately captivated. The following two years became a dedicated exploration of the dough process. I experimented endlessly – changing pans, adjusting hydration levels, even tweaking the temperature of my home environment. I conducted detailed comparisons, varying flours, olive oils, and even the types of salt used. This experimentation is ongoing; we still dedicate our off days to refining our techniques.
DT: What drew you specifically to Roman-style pizza? Sicilian pizza is known for its heartiness, making it a popular choice for delivery and takeout. Was there a particular reason you chose Roman?
BCP: While Sicilian pizza definitely has its strengths, especially in terms of sturdiness, we were drawn to the unique qualities of Roman pizza.
DT: Sicilian pizza is indeed enjoying a surge in popularity. Many artisan pizza places now feature square pies, and it seems to be a preferred style for many in Pittsburgh. In this landscape, how does your Roman pizza distinguish itself?
BCP: It’s fantastic to see square pies getting the recognition they deserve! What truly sets our Roman pizza apart is its incredible airiness. It’s remarkably light, offering a completely different eating experience compared to Sicilian. We love the idea that you could explore a different pizza style every day of the week, and Pittsburgh is fortunate to have such a diverse pizza scene!
Delicious slices of Margherita and Rossa vegan Roman-style pizza from Black Cat Pizza, Pittsburgh.
DT: What kind of impact do you hope Black Cat Pizza will have on the Pittsburgh pizza community?
BCP: We are a very small operation, and we understand that making a significant impact takes time. Our goal is to introduce Roman pizza to a few new people each week. If we can expand the appreciation for this style, we’ll be happy.
DT: Currently operating from your home, are there plans for expansion? Looking at the success of Pittsburgh Street Pizza, which pops up at breweries with mobile ovens and often sells out, is that a path you might consider?
BCP: It’s inspiring to see people pursuing their passion and receiving such a positive response! Our vision includes bringing authentic Pizza al taglio to local markets. We imagine a vibrant display of pizza pans, offering customers the chance to sample a variety of flavors by the slice. The beauty of Roman dough is its lightness and digestibility. It’s the perfect, satisfying food to enjoy on the go.
DT: Tell me more about your dough process. Is it indeed a three-day endeavor? Is it a high-hydration dough, and are you using a starter of your own creation?
BCP: You’re spot on! Our dough process currently spans three days. It involves super high hydration, minimal yeast, and a long fermentation period. Some Roman pizza makers extend their fermentation to over 100 hours, but we’re not quite there yet. Our current kitchen setup has limitations, particularly in refrigeration space, but it’s something we aspire to as we grow. Right now, the dough process is meticulously managed with timers and temperature control. As the weather warms, we adjust our schedules accordingly. We find this dynamic aspect of dough fascinating – it changes with the seasons, just like us.
Close-up of a flavorful Rosa pizza slice from Black Cat Pizza, showcasing the Roman-style crust.
DT: What has the customer reception been like so far? I’ve noticed you often sell out, which is fantastic. It’s clear you’re on a path to continued growth!
BCP: The reception has been incredibly warm and encouraging. I think people sense our genuine passion for what we do. We’re a two-person team crafting small batches of pizza in a cozy kitchen. You’re not just an order number to us. We personally tend to your pizza for three days and then deliver it right to your doorstep. It’s a very personal process!
DT: Is there anything else you’d like to share about Black Cat Pizza?
BCP: Ingredient quality is paramount to us. We invest significant time in selecting the best ingredients to top our dough, and we hope that dedication shines through in every bite.
Thank you to everyone who has given us a try!
Follow Black Cat Pizza on Instagram for more pizza goodness and updates!
The airy and crunchy texture of Black Cat Pizza's Roman-style pizza, a testament to their 3-day dough process.
Pittsburgh’s Pizza Scene and the Pizza Bracket
Beyond Black Cat Pizza, the Pittsburgh pizza scene continues to evolve and excite. Let’s briefly touch upon the ongoing Pittsburgh Today Live’s Pizza Bracket.
Pittsburgh Today Live's Pizza Bracket, highlighting Rockaway Pizzeria's success in the competition.
As predicted, Rockaway Pizzeria is dominating the competition. Their potential victory is well-deserved; they are consistently producing some of the best pizza in the city. Kudos to Josh at Rockaway for the recognition! You can follow the bracket updates and potentially vote via Pittsburgh Today Live’s Instagram.
Thank you for joining us for this week’s pizza news! Feel free to share this article with your fellow pizza enthusiasts. Stay tuned for more updates from the Pittsburgh pizza scene.
Pizza ya later!
-Dan Tallarico, Pizza Journalist
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