Ohio Valley-Style Pizza

Welcome to the Atlas Obscura Community discussion of Ohio Valley-Style Pizza. Ask questions or share tips, experiences, pictures, or general comments with the community. For the story behind this food, check out the Atlas Obscura entry:
https://www.atlasobscura.com/foods/ohio-valley-style-pizza?utm_source=atlas-forum&utm_medium=referral

Please, please don’t allow that picture to be your first impression of Ohio Valley Style Pizza! I don’t want to eat that pizza based on the photo and I grew up there.
Also, while some shops might blend their cheese topping with mozzarella, provolone cheese is a stand out and a must on the pizza as well. The cheese has a far richer taste then standard mozzarella.

1 Like

Thanks for the clarification! If you have any more appetizing image of Ohio Valley-style pizza, please add it! We’d love to make the entry more appetizing.

Wow. This sounds like it was written by someone who has NEVER tasted this style of pizza.

This is a version of a Sicilian style pizza, where the crust is baked only with tomato sauce. Where do you get the idea that this is unseasoned tomato sauce? The sauce is definitely seasoned.

The cheese and toppings are added afterward, and they are steam heated in the box. Most of these pizza places are carry out only, so by the time you carry your pizza home, it is good and melty, and the other toppings are heated through.

One of the more appealing parts of this pizza is how different (and delicious) the cheese and toppings taste when they are merely melted instead of baked.