You’d Never Guess Pennsylvania’s Cheesiest Pizza Is Found At This Unassuming Local Shop
I’ll never forget the first time someone handed me a slice from Beto’s Pizza in Pittsburgh. The crust was piping hot, the sauce perfectly tangy, and then I noticed something unexpected—an avalanche of cold, shredded provolone piled high on top like freshly fallen snow.
It was unconventional, unapologetic, and completely brilliant. One bite, and I understood why locals swear by it.
Since 1953, this humble counter shop on Banksville Road has been serving up slices that defy tradition and delight taste buds. Decades later, Beto’s hasn’t changed a thing—and that’s exactly why it’s Pennsylvania’s undisputed king of cheesy pizza.
What (and Where) It Is
Beto’s Pizza sits at 1473 Banksville Road in Pittsburgh, looking like any neighborhood pizza joint you’d drive past without a second thought.
There’s no flashy neon, no celebrity endorsements, just a humble counter where magic happens daily. What sets this place apart is their signature cold cheese method—they pull hot crust and sauce from the oven, then bury each slice under a blizzard of freshly shredded provolone.
The cheese doesn’t melt; it softens just enough to create this stretchy, cooling layer over the piping-hot base. Locals have been lining up for this quirky style for decades. If you’re hunting for Pennsylvania’s most outrageous cheese experience, your GPS ends here.
Verified: It’s Open (Here’s How to Visit)
Good news: Beto’s is alive, well, and slinging slices right now at the Banksville location.
Their official website lists daily hours, though they add a helpful disclaimer that times can shift. The shop’s social media tells the real story—they’re closed Mondays, and for same-day plans, a quick call or scroll through their feed is your best bet.
Planning a late-night cheese run? Double-check before you head out, because nothing’s worse than showing up to locked doors. The rhythm here is old-school: they open when they’re ready, and they close when the dough runs out. That unpredictability is part of the charm, honestly.
Why It’s Pennsylvania’s Cheesiest Slice
Calling Beto’s cheese coverage generous would be like calling the Grand Canyon a ditch.
Articles and reviews have described the provolone load as an unholy amount, and the shop reportedly goes through staggering quantities every single week. This isn’t your typical sprinkle of mozzarella; it’s a full-on cheese avalanche that transforms each slice into a dairy lover’s fever dream.
The cold application keeps the provolone milky, stretchy, and distinct instead of melted into oblivion. You either love the contrast of cool cheese meeting hot sauce, or you don’t—but either way, you’ll remember it. That’s what makes it the cheesiest in the state.
How to Order (Cuts, Not Pies)
Forget the traditional round pie—Beto’s deals in cuts and trays. You can grab a single cut or go big with a 28-cut tray, perfect for feeding a crowd or just yourself over three days (no judgment).
Order plain cheese, which here means a mountain of cold provolone, or customize each individual square with toppings like pepperoni, sausage, olives, or banana peppers.
The menu makes it crystal clear: cheese and toppings are put on cold, so don’t expect the usual melted blanket. Building a mixed tray means every cut can be different, turning your order into a choose-your-own-adventure of flavors. It’s pizza democracy at its finest.
Price & Portion Snapshot
A plain 28-cut tray will set you back fifty-seven dollars, while a fully topped version runs seventy-five.
Toppings clock in at sixty cents per cut, which is handy math when you’re building a custom spread. Recent coverage has pointed out that just two cuts can be surprisingly filling, thanks to the sheer weight of all that provolone.
Translation: you’re getting serious cheese and solid value in one shot. If you’re splitting a tray with friends, the per-person cost drops fast. And if you’re flying solo, leftovers reheat beautifully—though some diehards insist cold Beto’s straight from the fridge is its own delicious experience.
Eat Like a Local
Regulars know the drill: grab a couple of fresh hot cuts, let the provolone soften for a minute or two, then dig in while the contrast between hot crust and cool cheese is at its peak.
If you’re feeling adventurous, mix and match toppings across your cuts to sample the full menu in one visit. Expect strong opinions—some folks swear this is the only way to eat pizza, while others politely decline a second slice.
Even the skeptics admit the cheese load is the headline act. My advice? Go in with an open mind and a big appetite. The experience is polarizing, sure, but that’s exactly what makes it unforgettable.
A Little History (and Why It Endures)
Beto’s opened its doors back in 1953, and the cold-cheese method it’s famous for ties into the Ohio Valley pizza tradition—a regional style that bakes the crust and sauce first, then finishes with unmelted cheese to keep it milky and distinct.
That simple, almost contrarian approach has sparked debates and kept lines steady for seventy years. It’s the kind of place where grandparents bring grandkids, passing down both the tradition and the arguments about whether cold cheese belongs on pizza.
The shop’s longevity proves that sometimes the weirdest ideas are the ones that stick. Trends come and go, but Beto’s just keeps piling on the provolone.