Beto's Pizza offers a slice of decadence
There's no need to order extra cheese at Beto's Pizza.
That would be like getting the corner piece of a birthday cake and wanting more icing.
You're not going to need it.
Beto's, located on Banksville Road, is known for the mound of cold cheese piled on each slice of pizza as it exits steaming from the oven.
The shop uses 300 pounds of freshly shredded provolone cheese per day. Cheese isn't the only topping that goes on after the baking process. All 10 do. Sausage, green peppers and mushrooms, however, are kept warm, but still go on after the pieces are cooked.
"That's the Beto's way of serving pizza," says Jamie Pipes, whose father, Jim Van Newkirk, owns the restaurant. "We put the toppings on after it comes out, and we put on a lot of toppings. We call it decadent. We know it's different. People either love it or hate it, but we have a huge following. We have people who live out of the area who when they come back in town they stop here because they say they can't find this kind of pizza anywhere else."
The preparation isn't the only thing unusual about Beto's.
Pizza only is sold by the slice in squares and not in whole pies like most shops. A cut is $1.10 each (add 50 cents per topping). You can purchase an entire tray which is 28 cheese cuts for $29.44 (toppings 50 cents extra per cut) which is great for parties.
If you're not in the mood for pizza, try one of nine hoagies from Italian ($3.79/half) to steak ($4.69/half). As a side dish, sample six wings in your choice of barbecue, garlic, hot & spicy barbecue, hot or mild sauce for $3.09. A grilled chicken salad is $5.49 and a shrimp basket and fries cost $5.39. Leave room for fried cheese cake bites in chocolate, caramel or raspberry for $3.79.
If you dine in, after you place an order at the counter, your food will be brought to your table. Beto's was purchased by Pipes' grandfather, the late Jim Van Newkirk in 1961. His son by the same name worked for him before taking over the business. He is involved in the day-to-day business and his children -- son Mike and daughter Leah, along with Pipes and her husband Dave -- also work there.
The restaurant was renovated this year. The seating capacity was doubled, the kitchen expanded, and parking lot re-paved.
Photos on the walls capture past moments of customers enjoying the Beto's experience. Beto's has shipped pizza throughout the U.S. and to Afghanistan.
Jamie Pipes says she remembers being at the store as young as 7 years old cleaning tables and folding pizza boxes.
"This is our family business, and I enjoy being part of it," Pipes says. "The hours are crazy sometimes, but I have been around it my whole life so this is what I do. It's fun, and it's great to visit with out-of-town customers when they come back or to chat with the regulars as well as greet new customers."
George Rosenwald from Mt. Washington has been a customer for "a long time."
"At first, it wasn't my favorite pizza, but after I started coming here a lot I realized I love it," says Rosenwald, who had two cuts with mild peppers and an Italian hoagie. "They certainly aren't cheap with the toppings. You also get free refills on drinks. The new dining area is nice, too."
Joe Derrick, of Cook's Forest, who used to live in Mt. Washington, was dining with Rosenwald.
"When you find a place you like and feel comfortable you keep coming back," Derrick says. "This is that kind of place."
Beto's Pizza is at 1473 Banksville Road, Banksville. Hours: Takeout, 11 a.m. to 12:45 a.m. daily; dine-in: 11 a.m. to midnight daily. Details: 412-561-0121.
Show commenting policy
TribLive commenting policy
You are solely responsible for your comments and by using TribLive.com you agree to our Terms of Service.
We moderate comments. Our goal is to provide substantive commentary for a general readership. By screening submissions, we provide a space where readers can share intelligent and informed commentary that enhances the quality of our news and information.
While most comments will be posted if they are on-topic and not abusive, moderating decisions are subjective. We will make them as carefully and consistently as we can. Because of the volume of reader comments, we cannot review individual moderation decisions with readers.
We value thoughtful comments representing a range of views that make their point quickly and politely. We make an effort to protect discussions from repeated comments either by the same reader or different readers.
We follow the same standards for taste as the daily newspaper. A few things we won't tolerate: personal attacks, obscenity, vulgarity, profanity (including expletives and letters followed by dashes), commercial promotion, impersonations, incoherence, proselytizing and SHOUTING. Don't include URLs to Web sites.
We do not edit comments. They are either approved or deleted. We reserve the right to edit a comment that is quoted or excerpted in an article. In this case, we may fix spelling and punctuation.
We welcome strong opinions and criticism of our work, but we don't want comments to become bogged down with discussions of our policies and we will moderate accordingly.
We appreciate it when readers and people quoted in articles or blog posts point out errors of fact or emphasis and will investigate all assertions. But these suggestions should be sent via e-mail. To avoid distracting other readers, we won't publish comments that suggest a correction. Instead, corrections will be made in a blog post or in an article.
- Elizabeth’s new K-9 team spends holiday bonding
- E. Allegheny teachers silent about finding
- Greek debt fears, surge in dollar nip at stock market
- McKeesport woman charged in weekend fire pleaded guilty to 2014 arson
- Elizabeth council opens barge for fishing
- Munhall bridge to close for reconstruction
- Texas man charged with helping friend’s bid to join ISIS
- Arrested FIFA officials face extradition to United States
- Rossi: Steelers’ tarnished Bell rings true
- Vandals ruin Ligonier Township farmers’ garden
- Pirates win 5th straight as offense continues to click in win over Marlins