“Yinzerpolitan” pies in the Northside

Mun’s Pizza is new to the pop-up food scene, but not new to Pittsburgh pizza. Owner Dan Tomcik is bringing locally sourced, handmade pies to the sidewalks of the Northside. Tomcik has been slinging pizzas for over 15 years, having spent time working with Badamo’s and Driftwood Oven. Now you can find him setting up shop in front of Allegheny City Brewing on the second Monday of every month.

Mun’s is offering a thoughtful dough. Using a mixture of flours from Italy and Pennsylvania, Tomcik meticulously portions 45 dough balls for each service. Tomcik describes the pizza as a mix between true Neapolitan and old school Pittsburgh pizza.

“The more I can get locally the better… I’m just trying to take the passport away from my ingredients,” says Tomcik. The menu features rotating classics with cured meats from Parma Sausage in the Strip and an array of cheeses from Caputo Brothers Creamery in Spring Grove, PA.

As tickets pour in on a Friday evening at Allegheny City Brewing, Tomcik remains calm and collected, making sure to char each pizza evenly and finish with a deliberate swirl of olive oil. Within two hours of opening, the 45 dough portions disappeared along with the hope held by hungry patrons still waiting in line.

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