Conicella's Pizza is a Greenfield institution
The first day Conicella's Pizza shop in Greenfield was open for business, the owners ran out of dough, the second day, sauce, and the third, buns.
"We weren't sure what kind of business we would do, and we hadn't owned a pizza shop before," says Carmine Conicella, co-owner with brother Vince. "We didn't do any advertising and only had a small, hand-written sign out front. But, somehow, people knew we were here."
They still know, almost 29 years later. And the brothers are more experienced when it comes to ordering supplies.
"We can do it without thinking, now," Carmine says. "The more you do this business, the more you understand what you need every day. It's been a fun neighborhood business for us. We enjoy seeing the customers, many who live in the neighborhood where we grew up."
The Conicella family, originally from Oakland, moved to Greenfield in 1966. They purchased the building on Greenfield Avenue from the Diocese of Pittsburgh in 1982. The original plan was to make it an Italian store, but the sons talked to their father Arky and convinced him at the time that it might not be so successful because of an unstable economy and that a pizza shop would be a better choice.
Turns out they were right.
Conicella's, which is takeout only, features pizza, hoagies, calzones, salads and pizza bagels. They also have white pizzas. Through the years, they've added new items such as chicken breast and chicken parmesan hoagies and steak bagels. A small six-cut cheese pizza is $8 and a 12-cut extra-large plain pie is $11. Choose from 10 toppings. A small white pizza is $9. Calzones are $7.50 and include ham, ricotta cheese, green peppers, onions, pepperoni, pizza sauce and sauce. A chef salad is $3.50. Pizza bagels are $2 and steak bagels are $4. A whole meatball hoagie is $7.50.
Carmine and Vince's mother, Romilda, still makes the meatballs, and the sauce recipe was passed down from one of their relatives. Their sister Maria is part of the operation as well.
"My mother is the boss when she comes in here," Carmine says. "She notices things we sometimes don't notice. When my dad was alive, he would run and get supplies for us. My sister helps out, too. We have other family members working here, too. We are all a part of the business, which you have to be when you have a family-owned operation. It becomes a part of you."
Having a long-standing local establishment is good for the community, says Bill Smith, executive director of the Greenfield Organization and Greenfield resident.
"I probably eat more with Carmine and Vince than I do with my family," Smith says. "I usually get the steak hoagie, but I've pretty much had everything, and it's all really good. I like to support businesses like Conicella's because it is important to have them in the community."
It all begins with the freshness of the items, Carmine says. The dough, sauce and toppings are made fresh daily and nothing is deep-fried. They go through 60-plus pounds of dough a day.
Fridays are busy, as are the days the Steelers play. They deliver to a limited area.
"We know those times when people don't want to cook, so we do the cooking for them," Carmine says. " A lot of people know our family, so when they drive by and see the sign, they stop in. So, we make sure we have enough of whatever they want. We don't run out of ingredients any more."Additional Information:
Location: 422 Greenfield Ave., Greenfield
Hours: 4 p.m. to midnight Mondays to Saturdays; and 3 to 10 p.m. Sundays
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.
- Pirates notebook: Tabata rediscovering his power
- Pirates sickened by pic of ‘Jihadi John’ wearing Bucs ball cap
- At Pitt, a chance to make early impression under Narduzzi
- Two charged with selling heroin that killed Lower Burrell woman
- Highmark lays off nearly 100 workers, mostly in IT, as membership declines
- Uniontown podiatrist, 6 others charged in prescription painkiller scheme
- Undercover officers seize more than 2 dozen guns from Oakdale man
- NHL notebook: Blackhawks acquire Kimmo Timonen
- MLB notebook: Cardinals’ Wainwright may miss season opener
- U.S. economic growth revised downward to 2.2%
- Seton-La Salle girls defeat rival Bishop Canevin to capture 7th WPIAL title