Salvatore’s Pizza And Pasta

Salvatore's Pizza and Pasta: A Hidden Gem Worth the DriveNestled in Rostraver, PA, Salvatore's Pizza and Pasta is the kind of place you hope stays a secret just long enough for you to savor its greatness without a crowd--but honestly, there should be a line out the door for pizza this good.The owner's Brooklyn roots shine in every slice. Salvatore's thin-crust pizza hits all the right notes of authentic New York style: a sauce that's perfectly tangy and vibrant, just the right kiss of grease to keep things indulgent, and a crust that's both airy and crisp. The bottom has the ideal amount of char, giving it a subtle smokiness that complements the flavors beautifully. There's very little flop, so you can fold your slice Brooklyn-style with ease, and each bite is a balance of chewy, crunchy, and utterly satisfying.The unassuming location outside of Pittsburgh makes Salvatore's a true hidden gem, but make no mistake--this is destination-worthy pizza. Whether you're a local or a traveler, one visit will have you coming back again and again.Authenticity, flavor, and craftsmanship--Salvatore's has it all. Do yourself a favor and experience it before everyone else discovers the magic. I can't wait to try their Brooklyn style Sicilian next!

The calzones are amazing. And the staff is friendly and passionate about what they do.

We ordered two pizzas from the store, both of which met expectations for the AREA, perhaps also excelled in comparison to other spots in the region. First, the dough. My guess is this dough is "fresh made" each day or "fresh made, then frozen". Are either of those terrible things? No, but it does deduct from the score. The crisp and cook if the crust was actually perfect, but a 72 hour cold ferment would take this crust where it needs to be. Heavy on the chewing and like a lead weight in your tummy, like ANY place that doesn't cold ferment. Their crust flavor would benefit exponentially from it.Their sauce seems to use Stanislaus tomatoes based on flavor, nothing wrong with it at all. It's not my preference, but it is a high quality product as advertised by the proprietor!

We moved to the area and was looking for a pizza shop. This looked interesting, so we ordered. The place looked nice. I asked some questions and ,the young man ringing our ordered was nice. Spoke highly of the place.I asked him how busy they were on the weekend. He said the were so good they didn't have to open on the weekends. After having the pizza they should be open on the weekends. It was not horrible but not great. We ordered the Sicilian and it was meh. I would have liked it cooked more.We may order again to give it another chance, but not on the must have again right away list.

Finally got a chance to try Salvatore's as they only opened last week. I came a few times, and it was so busy I didn't get the chance to stay and try. My family and I stopped again, and were happily able to stay and give them a try.We tried the appetizers of the fried zucchini and the garlic parmesan bites. The garlic parmesan bites were "good". The zucchini was great, we just wished there would have been more. You can see in pic the pieces we got were rather small for the $8 price tag. Five small pieces the size of a sauce cup. They were really good, though! For dinner, we tried the spaghetti with homemade marinara, a white pizza, and a regular cheese.The spaghetti was good--i'm a fan of their homemade marinara. Very strong herbal flavor from the seasonings, and big chunks of garlic--all while not being too acidic. The pizzas were okay. They were good, and were cooked perfectly. I was just underwhelmed with what I was expecting for the price tag on them. I do "get" that it was all fresh and cooked on the spot, though. You have to pay a little more for quality fresh ingredients. I'd eat them again--I just don't think it was "better" than the best I've had, and wouldn't choose it over my "fav". I still love their sauce, and you can tell its "real". But, I'm not a huge fan of the crust. Very plain, dry, flour-y, and tasteless in my opinion...just a preference, i'm sure. I was impressed by how well cooked everything was, though, considering how busy they were with being so "new". I would've expected some mistakes--but there weren't any. The only recommendation I would make for them is to work on a little bit more of the customer service part of their business. I fully realize how busy they were, and there was only the chef (Salvatore) and one other person running the place. But, there wasn't a whole lot of on-hands customer service going on--and I feel that in the future, this is going to need to be addressed. There was no feeling of "we want you to come back". Other than when Salvatore brought the pizzas over and told us to enjoy, and the brief handing off of the appetizers, there really wasn't any other interaction.I'm sure we will go back sometime, and when we do, i'll update on other menu items.

Best pizza in the Valley. Used my GPS to find the place. Once I got there was not disappointed. Staff is very pleasant. Can't wait to go back and try some of the other menu items!!!

Food was amazing! Had the NY style pizza with pepperoni and was easily one of the best crusts I've ever eaten. We also had the garlic knots and a meatball hero. Plenty of leftovers but was delicious. Salvatore and his family are amazing and the atmosphere was fantastic. We will definitely be back!

Was pleasantly surprised , very nice clean atmosphere. The young lady working was very friendly and attentive. . THE PIZZA WAS AWESOME !!! Was delicious , authentic to Brooklyn pizza . Had also garlic knots , a salad and baked ziti which also was delicious. Highly recommend !!!

Best pizza in this area. Everything is made from scratch and it shows because it's FANTASTIC! I'm a pizza snob and this blew me out of the water! 20/10

The pizza is about as good as it gets. Great crust, sauce cheese and toppings. It's all high end, and you can taste it. I get a large pep-mush-onion once a week and it's 2 meals for me and my 12 year old son...