Following this weekend's friends-and-family trial run, Il Pizzaiolo at 8 Market Square will open for lunch and dinner service by Wednesday, confirms Richard Sphatt, executive chef.
Like the original in Mt. Lebanon, Il Pizzaiolo features a wood-burning oven built over seven days by Italian artisans. Mr. Sphatt said he will ensure the oven will hit near 1,000 degrees, which allows for pizzas to cook within two to five minutes. He said he will maintain DOC standards for true Neapolitan-style pies: 10-inches across, a crust made with "00" Caputo flour, dressed with San Marzano tomatoes and fresh ingredients.
The 40-seat restaurant features bars on both levels.
Melissa McCart photos