Kieran Layton

A & E Editor

Even though some pizzerias in Oakland find a substantial… Kieran Layton

A & E Editor

Even though some pizzerias in Oakland find a substantial demographic in students searching for a snack after a long night of partying, the newest slice joint in Oakland prides itself on being broader than its competition.

“We’re very family oriented,” Dawn Maslanka, co-owner of Big Joe’s Pizzeria & Deli, said.

Just because it tries to cater to everyone in the broadest sense, however, does not mean Big Joe’s ignores the crucial Pitt student source of income — similar to fellow Atwood Street establishments, like Sorrento’s and Antoon’s, Big Joe’s offers a discounted $5 medium cheese pizza after midnight.

The dining space is rather small, with a few medium-sized tables and chairs scattered around a modestly decorated room. A large deli counter showcases various homemade pasta salads, but the true homemade draw at Big Joe’s lies in its pizza, with both the sauce and dough being made fresh daily by Big Joe himself, who is Maslanka’s husband and co-owner of the restaurant.

My regular slice of pizza was very wallet friendly at a mere $1.50, and the dough — baked to satisfying level of crispiness — complemented the sweeter-than-average sauce well. There were no unsightly grease puddles, and my slice ensured my future midnight discount pizza binges would be at Big Joe’s.

The steak hoagie, topped with shredded lettuce, onion, provolone cheese and some unidentified sauce — ranch, perhaps — was satisfying but nothing exceptional compared to other hoagies in Oakland.

I placed an order of garlic bread with cheese for $1.50, and, expecting a measly slice or two with some half-melted cheese, I was pleasantly surprised to receive a large pie of dough, spiced to perfection, with a generous portion of mozzarella topping the dish.

Unfortunately, I did not have the chance to meet Big Joe, but I was assured I would know him if I saw him.

“When you walk in and you see this man, you know it’s Big Joe,” Maslanka said.

Elaine Short

Contributing Editor

Big Joe’s Pizzeria & Deli on Atwood Street “proudly” serves Mancini’s Breads — a service any true Pittsburgher would expect from a deli shop.

But as a Pitt student, I didn’t get what I expected from a college pizza shop.

The small shop, painted in Pitt’s blue-and-gold, is obviously meant to be student-friendly. Maybe it was the haphazardly thrown together interior, maybe it was Joe’s acceptance of “Pitt Funds” instead of Panther Funds — whatever it was, I could tell from my entrance that this shop didn’t know its demographic very well.

College students want something fast, easy and cheap.

I waited a good 15 minutes for my order, which seemed like an eternity compared to Antoon’s quick $5 large pizzas.

I was hungry for one great, filling slice of pizza to keep me going for the rest of the day — like the kind Pizza Sola makes, toppling with tasty combinations of toppings.

So I ordered a slice of the Sicilian “thick square crust” pizza (only $1.50 per slice plus 50 cents per topping. Not bad, Joe.) and an appetizer of zucchini planks ($4.25 for about six or seven planks — a bit overpriced for a few thin slices of a cheap vegetable in a layer of breading, especially for a college student).

The zucchini planks were delicious — it’s hard to say how much of that yummy goodness came from the individual Big Joe’s preparation or just the fact that you can deep-fry anything and it will be delicious. Either way, Joe’s gave me more than I could eat — satisfaction obtained.

On to the main course: I guess I was expecting a little mom-and-pop-shop pizzazz in that piece of pie.

I had imagined spices leaping off flavorful hunks of pepperoni as I broke the thick, crispy crust in my mouth.

And yet, as I inspected my lunch before biting into a mouthful, I couldn’t help but think back to “Pizza Days” on the elementary school lunch menu. Four limp slices of pepperoni lay on top of what looked like a bland slice of microwave pizza.

The Sicilian pizza was no doubt filling — the slice was about an inch thick, and there was no skimping on sauce or cheese. Generosity is a commendable attribute for any restaurant.

The homemade sauce was a little sugary, and, while I prefer a more zesty taste that comes with salt rather than sugar, it was surprisingly enjoyable all the same.

Sure, my peers and I can appreciate quality when we see it, but when we want to grab something to eat, those three standards are vital. It’s not my first choice on campus — not yet, that is. I have confidence that once the owners become more familiar with the Pitt student body, smooth out operation and whittle down the customer wait-time, Big Joe just might become the big man on campus.