If you find yourself in Lower Burrell, Pennsylvania, you’re basically in the land of serious pizza nerds. It’s not just about getting a quick slice here. Honestly, the buzz around Gus Franco’s Pizza has gotten so loud that even the Pittsburgh Post-Gazette ranked them among the top 11 pizzerias in the whole region. But if you're looking at the Gus Franco’s pizza menu for the first time, it can be a little overwhelming. Is it Italian? Is it New York style?
It’s actually Neo-Neapolitan. That means it’s wood-fired, a little charred, and definitely not your standard "football pizza."
The shop is a family affair, named after the owners' kids, August and Francis. Patrick Elston, the guy behind the oven, basically turned a former dentist's office into a pizza shrine. You won’t find 50 different toppings and soggy hoagies here. They keep it focused. They keep it fresh. And honestly, they run out of dough. Often.
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The Heavy Hitters: Signature Pies You Can't Ignore
When you look at the Gus Franco’s pizza menu, one name jumps out immediately: the Hot Dad.
It’s easily their best seller. It’s a red sauce base with mozzarella and parmesan, topped with hot sopressata and a generous drizzle of Mike’s Hot Honey. It’s sweet, it’s salty, and it’s got that kick that makes you want to drink a gallon of water, but in a good way.
What’s the Deal with Cacio e Pepe?
If you’re a pasta lover, you know Cacio e Pepe. At Gus Franco's, they’ve turned it into a pizza.
- Base: A seasoned cream and mozzarella foundation.
- Finish: Topped with parmesan crema and a heavy hand of cracked black pepper.
- Vibe: It’s basically the ultimate "white pizza" for people who find regular white pizza boring.
Then there’s the Insta Pie. It’s basically built for social media, but it actually tastes good. It uses Ezzo pepperoni—those little "roni cups" that curl up and get crispy edges—plus whipped ricotta, fresh basil, and more of that hot honey. At $18, it’s one of the pricier items, but the quality of the Ezzo pepperoni alone makes it worth the extra few bucks.
Breaking Down the Full Menu
It’s not just about the wild combos. Sometimes you just want a classic.
The Margherita is the "original" pizza on their list. At $14, it’s the benchmark. If a place can't do a Margherita with good mozzarella, fresh basil, and sea salt, they shouldn't be making specialty pies. Gus Franco’s passes this test.
For the vegans or the "hippy friendly" crowd (their words, not mine), they have the Legalize Marinara. It’s $12 and strictly sauce, shaved garlic, and cracked black pepper. No cheese. It’s simple, but when the wood-fired crust is this good, you don't actually miss the dairy that much.
Sides and "Cold" Options
They do more than just dough. Their Wood Fired Meatballs come in a set of four for $8. If you’re feeling fancy, add the whipped ricotta for another $1.50. It’s a game changer for dipping your crust.
- Organic Mixed Greens Salad: $6. Basic, fresh, keeps the guilt away.
- Mandy’s Mac Salad: $4.50 for a small. It’s a nice local touch that feels very "Western PA."
- Marinated Fresh Mozzarella: $6.00. Simple, clean, and great if you’re waiting on your pie.
What Most People Get Wrong About Gus Franco's
People often walk in expecting a 20-inch XL pizza to feed a family of six. That's not what this is. These are roughly 12-inch personal-ish pies. Most people can finish one solo if they're hungry, or share two pies between three people.
Also, don't ask for "extra cheese." The menu explicitly says no extra cheese. Why? Because it messes with the moisture content and the way the wood-fired oven bakes the crust. Patrick is pretty particular about the balance. If you load it down with too much fat and moisture, the bottom gets soggy, and the "leopard spotting" on the crust won't happen. Trust the process.
Why the Crust is Different
The dough at Gus Franco's isn't just flour and water thrown together. They use a mix of 00 flour and all-purpose flour, but it's the fermentation that matters. They do a long rise—sometimes 24 hours in the fridge. This breaks down the gluten and makes it way easier to digest.
You’ll notice the edges are puffy and charred. That’s the "cornicione." It’s supposed to look like that. It’s not burnt; it’s flavor.
Practical Tips for Your First Visit
Since they are a small, family-run operation in Lower Burrell, they have some quirks you need to know about.
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Call ahead. Seriously. They are a carry-out heavy business, and because they use fresh dough made in small batches, they can and do sell out. If you show up at 7:00 PM on a Friday without an order, you might be out of luck.
Check the "Pizza Maker Special." They usually have a rotating pie that isn't on the permanent menu. Sometimes it’s a Vodka Sauce Margherita, other times it’s something wild with potatoes or seasonal veggies.
The Soda Situation. They carry Red Ribbon Sodas. If you haven't had the Cherry Supreme or the Mint Ginger Ale, do yourself a favor and grab one. It fits the whole "artisan" vibe way better than a standard diet cola.
How to Order Like a Pro
If you’re going with a group, get one Hot Dad, one Cacio e Pepe, and a side of the Meatballs with Ricotta. It gives you the full spectrum of what they do best.
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If you want to try making it at home, Patrick is actually pretty open about his methods. He even shares his dough recipe online sometimes—153g of 00 flour, 153g of AP flour, a bit of sea salt, yeast, and olive oil. But honestly, unless you have a 900-degree wood-fired oven in your backyard, it’s never going to taste quite like theirs.
To make the most of your trip, check their Instagram (@gusfrancospizza) before you head out. They post their "Daily Dough" updates there, and it’s the best way to see if they have any off-menu specials or if they're closing early because they hit their limit for the day.
Your Next Steps:
- Check their current operating hours (they often vary).
- Follow their Instagram for the "Daily Dough" specials.
- Place your order early in the afternoon for a weekend pickup.