Ohio Valley-style pizza

Ohio Valley-style pizza is a unique style of pizza that originated in the Ohio Valley region of the United States. This style of pizza is characterized by its distinct preparation and baking method, which sets it apart from other regional pizza styles such as New York-style pizza or Chicago-style pizza.

History

The Ohio Valley-style pizza was first introduced in the mid-20th century in Steubenville, Ohio, a city located in the Ohio Valley. The style quickly gained popularity in the region and has since become a staple in many pizzerias in Ohio, West Virginia, and Pennsylvania.

Characteristics

Ohio Valley-style pizza is known for its unique baking process. Unlike most pizzas, which are baked with all the toppings on, Ohio Valley-style pizza is partially baked with just the crust and tomato sauce. The cheese and other toppings are added after the pizza comes out of the oven. The heat from the crust and sauce melts the cheese, creating a distinctive, fresh flavor.

The crust of an Ohio Valley-style pizza is typically thick and doughy, similar to a Sicilian pizza. The sauce is often sweet and is made from fresh tomatoes. The cheese used is usually cold, shredded provolone, which is spread evenly over the hot pizza.

Variations

While the basic characteristics of Ohio Valley-style pizza remain the same, there are variations depending on the pizzeria. Some establishments may add the cheese and toppings before baking, but still adhere to the tradition of adding fresh, cold toppings after the pizza is removed from the oven.

Popularity

Ohio Valley-style pizza is a beloved dish in the region, with many locals considering it a part of their cultural heritage. It has also gained recognition outside of the Ohio Valley, with food critics and pizza enthusiasts praising its unique preparation method and fresh taste.

See also

• List of pizza varieties by country
• Pizza in the United States