Scroll down the menu, and you’ll hit a wall of mad science. They have a pizza called Mac Attack—yes, mac and cheese on a pizza crust. It’s not a gimmick; it’s a carb-on-carb crime scene that you will happily eat with your hands while making eye contact with the waiter. The menu casually warns you that it’s “not for the faint of heart,” which is code for “you’ll need a nap immediately after.”
But the real head-scratcher is the Elvis. That’s right—peanut butter, banana, and bacon on a pizza. I laughed out loud when I read it. Then I ordered it. Then I cried a little, because it works. The salt from the bacon, the sweetness of the banana, the nutty crunch—it’s like breakfast had a one-night stand with dinner and left a beautiful, delicious monster.
Surprising Fact: The Dough Has a Secret Life
Here’s the nerdy bit that will impress your friends. Black Stone ferments their dough for 72 hours. That’s three whole days of that dough just sitting there, getting tangy and thinking about its life choices. Most pizza places rush the process in 24 hours, but Black Stone lets it chill. The result? A crust that’s crispy on the outside, chewy on the inside, and tastes like it read a philosophy book. You can actually taste the patience. It’s weird. It’s wonderful.
Black Stone Pizza - Pizza restaurant in Altoona, PA
And the cheese? They use a blend of four mozzarellas, including one that’s smoked. I didn’t know there were four kinds of mozzarella. I thought it was just “wet ball” and “shredded bag.” Black Stone has clearly hired a cheese wizard, and he’s not messing around. The result is a stretch so long you could lasso a cow from across the table.
