Ohio Style Pizza
- Sandwich_Sister Jun 5, 2010 02:47 PM
Is there any good Ohio style pizza places in Florida? The only one I knew of was the famous chain, Dontatos, which has now closed up shop in Florida. It's a shame because it was one of the only few chains I actually liked. Any other places in the Florida?
I grew up in the Dayton area of Ohio. Now in Florida. Donatos which SS was speaking of was part of a family that included Donatos, Donisi, and Cassanos. Cassano's Pizza's are well know in the Dayton area. There is also Marion's Pizza. These (Ohio pizza's) are very thin and cripsy crusts ,and cut into small 1 1/2 " squares. That is Ohio pizza's, and they are great.
re: Miss E
This has always vexed me - if it's in squares how do you fold it over to a point so that the grease drips into your mouth as you take a bite? I have the same issue with deep dish pizzas. I'll stick with NY or Neopolitan style. Your midwestern pizzas sound more like flatbread to me :)
So I'm intrigued by this topic - turns out there are 21 regional styles of pizza.
Here's what's referred to as Ohio Valley Pizza (from this site: http://slice.seriouseats.com/archives...)
Ohio Valley style: If Trenton can have a style based on a couple places why can't the Ohio Valley? Here, the blog Mine Road describes it: "The first thing that you'll notice that is odd about our favorite pizza is that it's square. Square as in it's made in a square pan and then cut into square pieces. Then you'll notice that the cheese isn't melted all the way. The uncooked toppings are put on after the sauce, base cheese (minimal), and dough are cooked. You always have to make sure to have a slice ASAP before everything melts on the drive/walk back to your place. You'll also notice that our pizza sauce isn't really much of a sauce at all as much as it is just stewed tomatoes. Also the crust is a mix between a deep dish and thin crust. It is very much focaccia bread, if you've ever had that. Oh, and the best part is that you buy it by the slice."
Or maybe this is the style you mean?
Midwest style: Variations, I believe, are found throughout the Midwest--from Ohio to Milwaukee to Chicago to wherever. I'd even go so far as to say that the "Chicago-style" pizza just above is really a variation of "Midwest-style." The Midwest style is round (but not always; see Maria's), thin, very crisp yet tender-flaky, and is party- or tavern-cut into the grid. Sauces and topping preference may differ from city to city and region to region, but this style seems to crop up often in the heartland.
The full list of 21 regional styles:
New York–Neapolitan (aka "Neapolitan-American")
New Haven–style apizza
Trenton tomato pies
Old Forge–style pizza
Chicago thin-crust pizza
St. Louis–style pizza
Ohio Valley–style pizza
New England Greek–style pizza
D.C. jumbo slices
Pizza parlor–style pizza
Thanks a lot, Yosemite Sam. That article was very helpful. Topic # 476607 is also about the style of pizza which we have been discussing. It is titled "St. Louis style pizza in Tampa?" The first entry was by Panicattack on January 6, 2008.
In examining the pictures of these different styles of pizza, it appears to me that Chicago thin-crust pizza, Midwest-style pizza, and St. Louis-style pizza look the same. I do think that the thing which makes these pizzas different than most others is probably the use of the provel cheese blend of swiss, provolone, and cheddar. Additionally, there is the ultra-thin cracker crust, ingredients on the bottom, a highly spiced but thin tomato sauce, and cheese on top, as well as the signature square cut pieces.
Rib Dog, the reason for the square cut, I suspect, is because a larger, traditional, triangular cut would cause the delicate cracker crust to collapse under the weight of the toppings.
My favorite pizza of all time (well, okay, a tie with Wolfgang Puck's pizza at the bar in Postrio in San Francisco--a totally different style) is the pizza at "House of Pizza" in Hammond, Indiana. This is the Chicago/midwest/St. Louis style described in the article above. i grew up on it.
Sandwich Sister, the other thread suggests the following as possibly being the type of pizza which you are looking for in the greater Tampa area: Guido's Pizza Cafe in Spring Hill on U.S. 19 forty miles north of Tampa, Paul's Pizza in Safety Harbor, Ledo Pizza on North Dale Mabry, and Charlie and Millie's Pizza, 10953 Seminole Blvd., Largo, FL (phone: 727-391-5661). I can vouch for none of these, having never sampled them. Furthermore, this is information from 2008, so who knows whether they have survived the recession? Pane Rustica's pizza in Tampa was also mentioned and I have had it. While quite good, it is not even close to what we are discussing here.
I hope this helps.
Guido's Pizza Cafe
7219 Forest Oaks Blvd, Spring Hill, FL 34606
Paul's Pizza in Saftety Harbor is probably the closest thing to Ohio (Dayton) Style pizza that I've had here in the Tampa area. Theirs is a Chicago thin crust, but it's thin like Donatos, but a little softer. Tell em you want the crust crispy, and that will make it more like the cracker crust that you're used to..