6 Ohio Pizza Places That Locals Say Outperform The Big Chains

When it comes to pizza in the Buckeye State, locals know the best slices aren’t found in chain restaurants with national TV commercials.

I’ve spent years hunting down the most mouthwatering pies across Ohio, and let me tell you, the local spots deliver flavors that put the big chains to shame.

From Columbus to Cleveland, these hometown pizzerias have perfected their craft with secret recipes, locally-sourced ingredients, and a passion that just can’t be franchised.

1. Angelo’s Pizza: Where Tradition Meets Perfection

My first bite of Angelo’s pizza transported me straight to flavor heaven! The crust achieves that magical balance—crispy on the outside, chewy on the inside—that chain restaurants spend millions trying to replicate without success.

Family-owned since 1972, this Lakewood institution hand-tosses their dough daily and uses a 50-year-old starter for that distinctive tangy flavor. Their sauce recipe remains a closely guarded secret, though locals swear they detect hints of honey and fresh herbs.

What really sets Angelo’s apart is their commitment to community. They source ingredients from local farms and name specialty pies after neighborhood landmarks. The “Lakewood Bridge” with its blend of four cheeses and roasted garlic is worth the drive from anywhere in Ohio!

2. Mikey’s Late Night Slice: The After-Hours Pizza Hero

Ever found yourself craving amazing pizza at 2 AM? Mikey’s Late Night Slice has saved my night more times than I can count! This Columbus legend started as a humble pizza window and has grown into a cult phenomenon without sacrificing quality.

The slices here are massive—easily the size of your face—and come with their famous “Unicorn Sauce,” a creamy, spicy concoction that complements their perfectly charred pepperoni cups. Their quirky pizza names and irreverent atmosphere make the experience as fun as the food is delicious.

Unlike chain pizzas that taste identical from state to state, Mikey’s embraces local flavors and personality. The “Spicy Ass Pepperoni” has a kick that builds with each bite, while their rotating monthly specials showcase unexpected topping combinations that somehow always work.

3. Dewey’s Pizza: Gourmet Pies With Midwestern Heart

Watching the pizza tossers at Dewey’s is like witnessing culinary performance art! During my last visit to their Cincinnati location, the open kitchen gave me front-row seats to witness dough flying through the air with impressive precision.

Founded in Ohio, Dewey’s has expanded to a few neighboring states but maintains the soul of a local pizzeria. Their thin crust strikes that perfect balance between New York and St. Louis styles. The “Green Lantern” pizza—loaded with pesto, artichokes, goat cheese, and pine nuts—convinced even my meat-loving brother that vegetarian pies can be extraordinary.

What truly separates Dewey’s from chain competitors is their seasonal approach. Unlike frozen-ingredient giants, they rotate special pizzas based on what’s fresh and local. Their craft beer selection, featuring Ohio breweries, creates perfect pizza pairings you’ll never find at national chains.

4. Adriatico’s: Campus Legend With Heavyweight Flavor

“Holy pepperoni!” That was my reaction when I first laid eyes on Adriatico’s famous Buckeye pizza—a massive square-cut masterpiece that feeds a small army. This campus favorite near Ohio State University has been fueling study sessions and victory celebrations since 1979.

The thick, Sicilian-style crust supports mountains of toppings without getting soggy, a feat that chain pizzas rarely accomplish. Their sauce has a distinctive sweetness balanced with just enough garlic and oregano to make you close your eyes in appreciation with each bite.

Students become lifelong fans, often driving hours for an Adriatico’s fix years after graduation. The “Chicken Bacon Ranch” might sound like a standard offering, but their homemade ranch dressing elevates it to legendary status. Unlike the predictable taste of chain pizzas, Adriatico’s pies have a distinct personality that screams “Columbus!”

5. Harvest Pizzeria: Farm-To-Table Pizza Revolution

Forget everything you think you know about pizza! Harvest Pizzeria transformed my understanding of what a local pizzeria could be. Their commitment to sourcing ingredients from Ohio farms creates flavors that simply can’t be replicated by national chains.

The wood-fired oven imparts a subtle smokiness to their thin, crispy crust that provides the perfect foundation for their creative topping combinations. My personal addiction is the “Almond Pesto” pie with local goat cheese, roasted chicken, and dates—a combination I initially questioned but now regularly dream about.

Owner Chris Crader built Harvest around sustainability before it was trendy. The seasonal menu changes reflect what’s available locally, meaning winter brings hearty root vegetable toppings while summer showcases heirloom tomatoes and fresh herbs. This connection to Ohio agriculture creates an authentic sense of place that no chain restaurant could ever capture.

6. Pizza Crossing: Small-Town Gem With Big-Time Flavor

Sometimes the best pizza comes from the most unassuming places! Located in a converted gas station in Yellow Springs, Pizza Crossing shocked me with pizza so good I actually called my mom during dinner to tell her about it.

The owners, a husband and wife team who escaped corporate jobs to pursue their pizza passion, create each pie with meticulous attention. Their dough ferments for 48 hours, developing complex flavors that mass-produced crusts can only dream of achieving. The cheese blend—a closely guarded secret—stretches into perfect strings with each pull.

Unlike cookie-cutter chain restaurants, Pizza Crossing embraces its quirky character. Local art covers the walls, and pizzas bear names of Yellow Springs landmarks. The “Glen Helen”—topped with wild mushrooms, caramelized onions, and fresh thyme—captures the essence of its woodland namesake in a way that connects food to place in a meaningful, delicious way.