8 Ohio Pizza Styles You Won’t Find Anywhere Else
When people think of great pizza, Ohio usually isn’t the first state on the map – but maybe it should be!
From paper-thin crusts cut into quirky little squares to pies topped with chili or even cold cheese, the Buckeye State has turned pizza-making into its own delicious art form.
After years of road-tripping (and probably eating my weight in pepperoni), I’ve uncovered eight Ohio pizza styles so unique, they’ll have you rethinking everything you thought you knew about pizza night.
Trust me – your taste buds are in for a wild ride.
1. Columbus-Style Thin Crust At Donatos
My first encounter with Donatos’ legendary edge-to-edge toppings left me speechless! This Columbus-style pizza features an impossibly thin, crispy crust that somehow supports a mountain of toppings without collapsing. The secret? They cut it into small squares (never triangles!) called ‘party cut’ that lets you grab the perfect bite-sized piece. Founded in 1963, Donatos pioneered this distinctive style that’s now synonymous with Central Ohio pizza culture.
Pepperoni lovers rejoice – their signature pie boasts over 100 pieces of crispy-edged pepperoni covering every millimeter of cheese. When friends visit from out of state, this is always my first pizza recommendation. Nothing says ‘welcome to Ohio’ like a thin, square-cut pizza that defies the laws of structural integrity!
2. Youngstown’s Brier Hill Pizza
Named after Youngstown’s historic Italian neighborhood, Brier Hill pizza captures the soul of Ohio’s industrial past. I stumbled upon this gem during a road trip through the Mahoning Valley and couldn’t believe I’d lived in Ohio my whole life without trying it! What makes it special? Instead of mozzarella, Brier Hill uses bell peppers, a thick red sauce, and Romano cheese. The sweet-spicy combination creates an unforgettable flavor profile that pays homage to Italian immigrants who worked in the steel mills.
Originally baked in home ovens on Fridays when paychecks arrived, this working-class pizza has survived the decline of the steel industry. The slightly thick, chewy crust develops beautiful air pockets that hold pockets of that incredible sauce. One bite transported me straight to 1940s industrial Ohio!
3. Marion’s Piazza Dayton-Style Thin Crust
Holy moly, the first time I tried Marion’s Piazza in Dayton, I thought I’d gone to pizza heaven! This iconic Dayton-style pizza features a paper-thin, cracker-like crust that shatters with each delightful bite. The signature square cut (we Ohioans love our square-cut pizzas) creates these adorable little corner pieces that are basically just crispy crust with a hint of sauce and cheese.
Local Daytonians fight over these corners like they’re winning lottery tickets! Marion’s has been slinging these distinctive pies since 1965, and their locations still have that wonderful retro cafeteria vibe. The sauce has a slightly sweet tang that perfectly complements the minimal cheese coverage. Unlike many pizzas, the toppings here are placed under the cheese, creating this magical fusion of flavors that’s kept customers coming back for generations.
4. The Ohio Valley’s Cold-Cheese Pizza
The first time someone handed me a DiCarlo’s pizza box in Steubenville, I nearly sent it back thinking they’d forgotten to finish making it! This bizarre but brilliant Ohio Valley specialty features a square-cut crust with sauce and baked toppings, but here’s the twist – they add cold, unmelted cheese AFTER the pizza comes out of the oven!
Created by the DiCarlo family in 1945, this style spread throughout the eastern edge of Ohio. The contrast between the hot crust and cool, fresh cheese creates this temperature sensation that’s completely unique in the pizza world. Locals are fiercely protective of this tradition. When I questioned the technique, an elderly gentleman at the counter gave me a 10-minute history lesson! The shredded provolone gradually softens from the heat beneath without fully melting, creating a texture you can’t find anywhere outside this region.
5. Cleveland’s Cassata’s Pizza Bowls
“You call that a deep dish? THIS is a deep dish!” my Cleveland cousin proclaimed as she introduced me to Cassata’s legendary Pizza Bowl. Unlike anything I’d experienced before, this northeast Ohio specialty isn’t just deep – it’s an actual BOWL made of pizza dough! Imagine a circular bread bowl with high, sturdy edges, filled to the brim with sauce, cheese, and toppings. The crust develops this gorgeous, buttery exterior while maintaining a soft interior that soaks up all those amazing flavors.
The first time I tried to eat one with a fork, my cousin nearly disowned me! A Cleveland institution since the 1950s, Cassata’s claims their pizza bowls were inspired by a happy accident when a traditional pizza’s edges rose too high. Whatever the origin, these edible vessels hold an impossible amount of toppings without collapsing, making them the ultimate comfort food during those brutal Lake Erie winters.
6. Cincinnati-Style Chili Pizza
Cincinnati’s obsession with their unique sweet-spicy chili has spawned what might be Ohio’s most controversial pizza creation! I lost a bet with my brother and had to try this bizarre fusion – a pizza topped with Cincinnati-style chili, cheddar cheese, and optional additions like onions and beans. Several local pizzerias offer this polarizing specialty that follows the city’s famous “ways” system. A three-way chili pizza has sauce, chili and cheese, while a five-way adds onions and beans.
The sweetness comes from cinnamon and chocolate in the chili, creating this mind-bending flavor profile that’s nothing like traditional pizza sauce. My first bite was pure confusion, but by slice three, I was hooked! The combination shouldn’t work, but somehow it does – especially after a night sampling Cincinnati’s craft breweries. This pizza perfectly captures the city’s Greek-influenced culinary heritage while breaking every pizza rule in the book.
7. Toledo’s Hungarian Pizza
During a weekend trip to Toledo, my hotel receptionist insisted I try the city’s Hungarian-influenced pizza. “You’ve never had anything like it,” she promised – and boy, was she right! This northwestern Ohio specialty emerged from the city’s vibrant Hungarian immigrant community. What makes it unique? The base starts like a normal pizza but gets topped with Hungarian favorites like fresh sour cream, bacon, caraway seeds, and sometimes even sauerkraut!
The first time I saw sour cream being spread on a pizza, I nearly walked out of the restaurant. Tony Packo’s, famous for their Hungarian hot dogs, popularized this fusion in the 1970s. The combination of tangy sour cream against the rich tomato sauce creates this unexpected harmony that perfectly represents Toledo’s cultural melting pot. The caraway seeds add these little bursts of flavor that keep each bite interesting. It’s like someone combined pizza night with Eastern European comfort food!
8. Rubino’s Columbus Tavern-Style
The first time I walked into Rubino’s in Columbus, I felt like I’d stepped through a time portal! This 1950s pizzeria hasn’t changed their recipe or decor in over 70 years – and locals wouldn’t have it any other way. Their signature tavern-style pizza features a super-thin, almost pastry-like crust that’s impossibly crispy yet somehow doesn’t shatter when you pick it up. The sauce has this bright, slightly sweet profile that perfectly balances their blend of provolone and mozzarella cheeses.
And yes, it’s cut into those beloved Ohio squares! What really sets Rubino’s apart is their ancient pizza-making equipment that no modern establishment would use. The decades of seasoning on their pans creates this distinctive flavor that new pizzerias simply can’t replicate. They still don’t accept credit cards, the dining room looks straight out of Happy Days, and there’s always a line out the door. Some things in Ohio never change – and that’s exactly how we like it!