CMH Gourmand – Eating in Columbus & Ohio

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Posts Tagged ‘Steubenville style pizza in Columbus’

Columbus Style Pizza Not Your Thing? Try These Other Regional Styles Inside 270

Posted by cmh gourmand on July 1, 2020

Columbus has changed a lot over the last twenty years. Franklin and Delaware counties are among the fastest growing in the country. Today, many residents are transplants to our city. This may come as a surprise to some of you but there are some among us that do not like Columbus style pizza – thin, cut into squares and piled with pepperoni. There are others that do have an affinity for our preferred pizza pie but want to expand their horizons while staying in place this summer and fall. If you can’t travel to the style of pizza, I’ll tell you where you can find it here in Columbus.

New York Style Pizza

The first pizzeria in the United States was most likely Lombardi’s in New York City opening in 1904. Over the years, New York style pizza became defined as a pizza with the thin, floppy crust with a thick, dense and chewy crust ring and high gluten flour. Can cut into big triangle slices. Most New York transplants assume a good version of this style is not be be had in the capital city. They are mistaken. Here is where you can find bona fide New York slices or pies.

Paulie Gee’s

The Paulie Gee’s in the short north is the first westward expansion of Paulie Gee’s in Brooklyn. Terry Gibbs crafts authentic NYC style pies with high end ingredients and some of his own variations as well.

Borgata Pizza

Borgata Pizza now has two locations. In the early days, it was a little known spot on the Northeast side of Columbus. Today, even expat-New Yorkers make an effort to find their way to the doors of either Borgata.

Sarafino’s
This long time North Market fixture continues to please the taste buds of even the more hard core slice eater. Grab a slice while you support other North Market merchants on your next shopping trip.

Late Night Slice

Unicorn (formerly Slut Sauce) need I say more?


Detroit Style Pizza

Detroit Style pizza is definitely different. The origins of this style go back to 1946 at a place called Buddy’s Rendezvous (still open today as Buddy’s Pizza). This style has some relationship to Sicilian style pizza – it is rectangular in shape, thick like focaccia bread and originally baked in drip and parts pans used by automotive dealerships. It is also typical to char the ends of the crust to make it extra chewy and crunchy.

Paulie Gee’s

The aforementioned Paulie G’s also makes incredibly good, albeit pricey, Detroit style Pizza. The quality of the ingredients justify the price but $20 for six slices is hard to swallow on a regular basis.

Jet’s

Yes, I am mentioning a chain. Jet’s Pizza makes a respectable Detroit style pizza and I have heard many local foodies quietly admit that they have a hankering for the Turbo Crust at Jet’s.


Sicilian

Adriaticos

Adriaticos’s makes three types of pizza, the most beloved is their Sicilian Pizza in the form of a Buckeye Pizza. The Buckeye is a large 18 x 24 sheet of Sicilian style pizza that can feed 10 – 12 or more people with ease. It is offered at a bargain price on Mondays and Tuesdays.


Chicago Style

Chicago style pizza has origins going back to 1943. Ike Sewell had a vision to make pizza a family meal and as thick as a pie so it could be eaten with a knife and fork. The guy back in the kitchen figuring out how to make this new style work was John Malnati. Ike’s place changed names a few years later to Pizzeria Uno. Lou Malnati’s took his fathers know how and recipes to start a chain of his own. Chicago style pizza is thick. It is cooked at lower temperatures for a longer period of time, typically about 40 minutes. The order of ingredients is typically different that other styles – sauce on top, then cheese, then toppings resting on the dough in that order.

Yellow Brick Pizza – Tristano’s Chicago Stuffed Pizza

Tristano’s Pizza in Grove City closed in 2016. Before the end, Yellow Brick apprenticed with Lou Tristano to learn how to make his version of Chicago style pizza. I considered Tristano’s among the best in Columbus. Lou made a good pie. He started working in his family’s Chicago area pizzeria before high school. The Yellow Brick version is about 94% as good as his, I will take that any day.

Giordano’s Pizza
Yes, the legendary Giordano’s pizza has a location in the Columbus area located near Polaris. I like their salads more than their pizzas. They are good but something is lost in the move to Columbus.

Meister’s Pizza

Meister’s Pizza is hard to find, tucked in the back corner of Meister’s Bar but it is worth the effort to find.

Massey’s Pizza
Massey’s does a respectable version of Chicago style pizza which I need to try again.


Rhode Island Style Pizza

Typically served in strips – this pizza sometimes features a sauce with a kick. It has roots in what is called Tomato Pie.

Yellow Brick

Yellow Brick has Rhode Island roots and inspiration but not quite a true to style Rhode Island Pie.


New Haven style Apizza

New Haven style pizza goes back to the 1920’s at a place called Frank Pepe’s. This is a thin crust pizza, coming out of a coal fired oven. Traditionally this is served as sauce with some pecorino romano sprinkled on. If you want mozzerella you need to ask for it (this is similar to the early pizzas in Columbus). White Clam Pizza is a signature style at Frank Pepe’s which was adopted by other pizzerias in the area. It is white style pizza (no red sauce) with littleneck clams. Frank Pepe’s and Sally’s Apizza are the most famous of the shops. I went to both in one day. I like Frank Pepe’s better.

Taft’s

Oddly, you can find a good version of this style of pizza in Franklinton, at Taft’s Ale House which is based in Cincinnati.


Steubenville / Ohio Valley Style Pizza

DiCarlo’s

Steubenville style pizza, also called Ohio Valley Pizza, originated in the 1945 in Steubenville by the DiCarlo family. It is a thick crust, rectangle shaped pizza that has a layer of sauce and a dusting of cheese when in comes out of the oven. Cheese is then dumped on the hot pie with the original concept being that it will melt by the time the customer gets home. In the old days this was not always the case. Today DiCarlo’s has a Columbus location and you can decide if this style works for you or not.


Cincinnati – not really a style

If are from Cincinnati, you have heard of LaRosa’s Pizza. If you miss it, there is a location in Dublin.


Let me know what I missed.

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