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A well balanced diet is a slice of pizza in both hands. -Unknown

If you’ve found this page, you’re likely searching for a recipe to recreate the magic of Ohio Valley-style Pizza at home. If you had seen our last recipe, you would have known that we like our share of comfort food.

Maybe you grew up in the valley and moved away or you’ve been fortunate enough to try it while traveling through. Whatever the case, the pizza made an impression on you.

Of course, you can’t recreate the ambiance, history, and experience of a DiCarlo’s (or any of the other pizza places that make this style). They are local treasures. This isn’t an attempt to replicate their masterpiece as there are simply too many factors. It could be the water, the seasoned pans, the ovens, and the makers who have been doing it for years.

This pizza style isn’t for everyone. For instance, Dave Portnoy’s “One Bite” rated it a 7.1. His primary factor in the rating was because DiCarlo’s can be expensive. Some people will go on review sites complaining about the cold cheese and pepperoni not realizing that is a key characteristic of Ohio Valley-style pizza. So, I don’t want to hear any complaints in the comment section. If you don’t like cold cheese and pepperoni, put them on your pizza before it goes back in the oven for a second time with sauce.

The Unique Charm of Ohio Valley-Style Pizza

Pizza lovers across the country may think they’ve seen it all—New York’s thin crust, Chicago’s deep dish, and Detroit’s rectangular pies—but the Ohio Valley has a style all its own. Nestled between the hills and valleys of the Ohio River region lies a pizza tradition that’s as unique as the area itself: Ohio Valley-style pizza. If you haven’t tried it, you’re in for a surprise.

What Makes Ohio Valley-Style Pizza Different?

The first thing you’ll notice about Ohio Valley-style pizza is that it’s a bit unconventional. Unlike most pizzas served hot out of the oven with all the toppings cooked together, pizza joints in the valley do it differently. Here’s the twist: the crust and sauce are baked, but the cheese and toppings are added cold after the pizza comes out of the oven. Yes, cold. It may sound strange at first, but there’s a method to the madness.

This style originated in the mid-20th century in small, family-owned pizzerias across the region. It’s believed that this technique came about as a practical solution: by keeping the cheese and toppings fresh and uncooked, pizzerias could quickly prepare pizzas for the lunch rush without having to wait for additional baking time. What started as a functional workaround became a beloved tradition.

Simmering Pizza Sauce — Pizza Sauce in the pan nearly done.

The Ohio Valley Experience

Biting into an Ohio Valley pizza is an experience. The warm crust and tangy tomato sauce contrast beautifully with the cool, creamy cheese and fresh toppings. The crust itself is soft and airy, with a slightly crisp edge—almost like a focaccia but thinner. Each bite offers a unique blend of textures and temperatures, something you won’t find in other pizza styles.

Common toppings include the classics—pepperoni and cheese—but you’ll also find some local favorites like banana peppers or hot sausage. And don’t forget: in true Ohio Valley style, the toppings are piled high. This isn’t the place for delicate slices of pepperoni; here, it’s all about abundance.

Where to Find It

If you’re passing through the Ohio Valley region, make it a priority to visit one of the pizzerias that specialize in this local gem. Towns like Steubenville, Ohio, and Wheeling, West Virginia, are hotspots for authentic Ohio Valley-style pizza. Restaurants like DiCarlo’s Famous Pizza have been serving it up for decades, and they remain a cornerstone of the community.

Why It’s Worth Celebrating

Ohio Valley-style pizza isn’t just food; it’s a piece of local history and culture. It represents the resourcefulness of small-town pizzerias and the pride of a region that marches to the beat of its own drum. This pizza isn’t trying to compete with New York or Chicago—it’s creating a category all its own.

Whether you’re a pizza connoisseur or someone who loves trying regional specialties, Ohio Valley-style pizza deserves a spot on your culinary bucket list. Give it a try, and you might just find yourself hooked on this quirky, delicious take on America’s favorite food.

Final Notes

Water content is key to this recipe. Slightly too much OR undercooking could lead to a chewy, doughy crust. If you are truly trying to capture the cracker-y crust experience authentic to the Ohio Valley, you’ll need to hone this skill. Before you take it out of the oven for the final time, check the crust to be sure there are dark gold areas that form on the bottom. You can also tap on the crust to feel the hardness and hear the sound.
Go lighter than you think on the sauce for your first pizza. I was surprised by how much sauce I was able to save and freeze for later use.
I found a provolone/mozzarella shredded cheese mix at my grocery store. If yours doesn’t have it, you can always buy both and grate them together later.
Bread Flour- I have only used King Arthur Brand
Tomatoes- I have only used Cento San Marzano Crushed Tomatoes
Dough- It takes time to form and press into the pan size. Be patient with it and to work the dough with your hands. You’ll know if you are going to quickly if the dough is tearing instead of stretching.
If you are from the valley and your family isn’t- The cold ingredients on top can turn off some people (even in my family). You can always make half the pizza with the hot ingredients and half cold. If you choose to go for hot ingredients, simply add them before the pizza goes back in the oven the second time.

These are some tips I’ve found to be true in my experimenting. If you have your own suggestions, please leave them in the comments.

Ohio Valley Style Pizza

Yes, there is such a thing and it's glorious. It has a warm cracker-y crust with cold cheese and pepperoni. This is my rendition.

Print Pin Rate

Cuisine: American

Keyword: Ohio Valley Style Pizza, Pizza

Prep Time: 6

Cook Time: 20

Total Time: 6 20

Equipment

1 15''x10'' cookie sheet pan
1 instant thermometer

Ingredients

2 tsp active dry yeast
2 tsp sugar
1/4 cup warm water To activate the yeast. If you have one, use an instant thermometer to check the temperature of the water. Too hot and you kill the yeast. Too cold and it won't activate. It's a time saver to cover your bases.
1 cup all-purpose flour
2 cups bread flour
2 tsp salt I use kosher, but I like salty things.
1 cup warm water Water amounts are extremely important in this recipe. Be precise. There is a fine line between too much and too little. I find that if the crust is too chewy then I either put in too much water or didn't let it cook long enough.
1 tbsp EVOO (extra virgin olive oil) You'll need even more for the cookie sheet and the mixing bowl.
1 28 oz Can ground tomatoes Some say you should use 6 in 1 all purpose ground tomatoes. Personally, unless you are trying to recreate a specific recipe, I experiment with different brands.
1 tsp dried oregano
1/4 tsp onion powder
1/4 tsp garlic powder
1/4 tsp sea salt
1/2 tsp red pepper flakes
1 tsp brown sugar
1 bag pizza cheese mix (provolone and mozzarella) You can find at most grocery stores
1 slice green pepper

Instructions

Dough

Pour 2 teaspoons yeast, 2 tsp sugar, and 1/4 cup warm water into a bowl. Be sure the bowl is warm if your house is cold. Water should be ~110 degrees. Walk away for 10 minutes while the yeast activates. You should see bubbles.
In another large bowl combine 1 cup all-purpose flour, 2 cups of bread flour, 1 teaspoon salt. Whisk ingredients together.
Add the activated yeast mixture and slowly pour 3/4 cup of water. Don’t add all You may not need it all. Begin to slowly work the dough with your hands. You might be tempted to add more water. You mustn't add more water unless necessary. We're going for a cracker-y crust.
Knead the dough with your hands for several minutes.
Add a little olive oil to your bowl to coat the sides so the dough won't stick and cover with plastic wrap.
Place in warm area for 6 hours. You can also place do an overnight rise if you prefer to make it in advance.

Sauce

In a deep saucepan, combine canned tomatoes, oregano, onion powder, garlic powder, sea salt, and brown sugar. If you prefer, you can add a pepper, though I no longer include it in my sauce. Stir the mixture well and let it simmer over low-medium heat for 15-20 minutes minimum. The flavors will boost if you do it for an hour.

Pizza Making

Pre-heat oven to 500 degrees for at least 30 minutes before putting the dough in the oven.
Use a 15''x 10'' baking sheet and spread oil around the pan. Be sure to coat the full bottom and sides. Use your hand to move the oil around.
Add your dough to the pan. Press down and gently stretch the dough to cover the pan. You'll be tempted to go quickly and risk tearing the dough. If the dough starts to tear, stop and walk away for five minutes. Then return and continue until the pan is covered. Poke a few holess with a fork to prevent large air bubbles from forming.
Now place the pan into the 500 degrees oven for 10 minutes.
After 10 minutes, pull the pan out and reduce the oven temperature to 425 degrees.
Now it's time to add the sauce to the half cooked dough. spoon a light layer all around leaving space at the edge for the crust too form. Add a small handful of cheese all around and return to the oven for 7-9 minutes.
Pizza is done when it starts to form a light brown color on the bottom. If your pizza is chewy, there's a good chance you undercooked it. This pizza should be slightly hard on the bottom with a cracker-y layer and a soft middle layer. When down, remove from the oven.
Add cheese to your taste. I personally like a melted layer with a cold layer on top. I also like pepperoni and you could add as much as you like.
Now enjoy your pizza and think about what you would do to improve.

Notes

This is a recipe to be perfected. The crust is extremely sensitive to water content and is likely something you’ll get better at over time.