Ohio Valley-Style Pizza: Is it Any Good?

Ohio Valley-style pizza is a unique and polarizing type of pizza, and whether it's "good" really depends on your personal preferences! This style originated in the Ohio Valley region, particularly in cities like Steubenville and Weirton, and it has some key characteristics that set it apart from more traditional pizza styles.
Here’s what makes Ohio Valley-style pizza different:
1. Cold Cheese Topping: One of the most distinctive features is that the cheese and toppings (sometimes pepperoni) are added after the pizza comes out of the oven. The pizza dough is baked with sauce, but then cold cheese is scattered on top. This gives the pizza a unique texture where the cheese doesn't fully melt, staying slightly cool and chewy.
2. Square Slices: It’s often cut into squares rather than the traditional triangular slices, similar to some styles of "party pizza" or "tavern-cut" pizza.
3. Thick, Fluffy Crust: The crust tends to be thick and airy, but not quite like a deep-dish pizza. It has a more pillowy texture, which gives the pizza a soft, bready base.
4. Room Temperature or Cold: Since the cheese and some toppings are put on cold, Ohio Valley pizza is often served at room temperature, even when fresh. Many locals like eating leftovers cold as well.
As for whether it's good, here's a breakdown of how people tend to feel about it:
People who love it appreciate its novelty, the contrast between the hot crust and sauce with the cold cheese, and the soft, doughy base. Fans of this style often grew up with it, so there's a sense of regional pride and nostalgia attached.
People who don’t like it usually miss the melted cheese and the "traditional" hot pizza feel. For those used to fully cooked toppings and a crispier crust, Ohio Valley-style can be a bit jarring or seem unfinished.
If you enjoy trying new and regional pizza styles, it's definitely worth a taste to see where you land on the spectrum! However, if you're a purist who prefers your pizza with bubbling, melted cheese, it might not be your favorite.
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I miss DiCarlo's!

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It is!

[@foodigenous6315]

A micro foodigenous

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@@foodigenous6315 you got that right! I think it's stretches from Columbus, Ohio where it's not that popular to Pittsburgh.