Just wait until you’ve heard about the war crime that is Ohio Valley-style pizza
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Ohio Valley pizza is not what I thought it was. I grew up in Ohio and the only time I ate something that even reminds me of that was actually in Florence, Italy, oddly.
I grew up on Central Ohio tiny-pepperoni’d, square-cut pizzas.
Today, Detroit is probably my fave, followed by what is more-or-less a tie between NY and Chicago Deep Dish depending upon my mood. Ohio pizza still holds a place in my heart, but it’s definitely not in the top 3.
Isn’t Ohio style the really thin, almost cracker-like crust with edge to edge toppings? Similar to like a tavern-style pizza, or like a Chicago thin crust style?
Ohio apparently has multiple styles, but yeah, that’s the one I know. Tiny pepperonis is also quite common (crispy little cups of grease).
Fuck you and your magic pizza
Detroit Pizza has entered the chat:
https://en.m.wikipedia.org/wiki/Detroit-style_pizza
“Detroit-style pizza was originally baked in rectangular steel trays designed for use as automotive drip pans or to hold small industrial parts in factories.”
Detroit pizza is pretty good. It’s more or less a hybrid between Chicago and New York that matches the geographic location, same with Buffalo.
I am sure it’s true, but the wiki description sounds gross to me. A crispy and chewy crust does not sound appealing.
focaccia??
hmmmm fair point. As a first thought I don’t think I would have described it as crunchy and chewy, but thinking about it, I am not sure what else you would call that.
Damn, focaccia pizza sounds dangerously good. Like I’d worf down a whole thing and immediately succumb to lethal levels of olive oil and cheese.
I feel like chewy is the wrong word.
As two extremes, picture wonderbread and a thick sourdough. Wonderbread smushes, and tears effortlessly. The sourdough bounces back and takes effort to tear.If wonderbread is a 1 and sourdough is a 10, most pizza is a 4 or 5. Detroit style would be a 5 or 6.
It’s mostly because it’s a bit thicker in the dough department, and the pan it’s cooked in is greased so the dough is a bit more crisp than the crunch of another pizza crust.You would not say that it’s “gummy”, just a little thicker and a slightly closer texture.
Depending on where you are, jets pizza is a good representative. Domino’s and little Caesars both have a low grade offering in their deep dish or pan pizzas, as they’re both Detroit or Detroit adjacent.
A crispy and chewy crust does not sound appealing.
Speak for yourself. That sounds delicious.
I would argue “sounds gross to me” is speaking for myself. But what do I know.
Dude, seriously, don’t take it too hard. Lemmy is a harsh place where downvotes are given out freely and abundantly. Kbin doesn’t downvote nearly as hard, and downvotes don’t get imported from Lemmy instances. You have a +6 from my point of view.
Just roll with it, and don’t let the haters get you down.
I mean it’s very crispy around the edges and it’s got a nice focaccia like texture in the middle. Honestly it’s great. I mean, it’s not life altering or anything, but as regional pizza goes it’s one of the better ones.
It’s mid-deep dish, so crispy on the bottom/sides and a little chewy in the middle.
I’m a New Yorker so I also have a preference for pizza that is foldable, but the bottom is crispy enough that it cracks when you fold it, but Detroit pizza is good. They use cupping pepperoni, like Buffalo, which I think is superior to the pepperoni we use broadly in NYC.
You sure are entitled to your opinion. But we’re also entitled to make fun of your dumb opinion
Oh we’re soooo distinctive, ours is square!
And cooked in old automotive drip pans!
They’re not used drip pans, buddy. They were brand new pans made by the UAW because that pizza was thicc.
I love Detroit style, especially from Jet’s pizza, so when I last went to Detroit I thought I’d try the original Detroit style from Buddy’s Pizza. It was pretty disappointing, so I guess, copycats do improve it sometimes.
My take was that buddy’s was a let down compared to the hype, but otherwise perfectly fine. They also charged for what the hype led me to expect.
Jets on the other hand gives you just as traditional Detroit style, but the quality advertised, expected, delivered and paid for is entirely uniform.
Buddy’s wants to be “nice” in a way that’s above what you can actually get out of a pizza place without being a “restaurant that can also make pizza”.
Jets is probably one of the best widespread chains out there. If you’re in the area though, Green Lantern in Royal Oak absolutely slaps and is hands-down the best pizza I’ve ever had in my life. Don’t mistake it for the one in Madison, since they only have a “tavern” style.
Detroit Pizza is my favorite pizza style. I love a good New York pizza but the toasty favors and tang of detroit style are my favorite by far. I got the special pan to make it, and Charlie Anderson on YouTube has a fantastic recipe.
Sad thing is though that when I moved to Detroit, I learned that the “representative” pizza chains here are terrible. Jet’s has so much sugar in their sauce it’s literally sickening to even smell their pizza, and Buddy’s is flavorless.
Hell, my favorite pizza place near me is ran by a Chaldean couple. Fuck their pizza is so good.
The tang is tetanus!
Came here for this one.
Mmm tell me more about how this pizza is contaminated with motor oil and antifreeze. That’s really making my mouth water.
lol you think they still make it in drip pans?
I don’t know, but I wouldn’t have thought that would have occurred to anyone in the first place.
Or that they used used drip pans?
I live in Ohio and have no idea what Ohio-valley style Pizza is. Is that a thing? Is this a joke? Am I a joke to you? (I mean, it’s justifiable. I live in Ohio after all)
The pizza is known for its distinctive cold toppings which are added after the pizza is cooked. It was nicknamed “The Poor Man’s Cheesecake” in the 1940s. In 2018, DiCarlo said he did not remember why the pizza was originally prepared that way but speculated that it may have been to avoid burning the toppings. The style became a part of local cuisine in Ohio and West Virginia, and was replicated by several other chains. However, its method of preparation is polarizing, and it has been negatively compared to Lunchables.
🤣😂🤣
Aight gotta be a culture that practically eats raw dough [pizza] too then
The crust is baked like normal, it’s just that the toppings are added afterwards. The comparison to lunchables is apt though, I’d only recommend it if you require pizza and the only other choices offer St Louis or Altoona styles.
Never heard of Steubenville, but I’m going to blame this war crime on the people of Pittsburgh nearby. That sounds like some Pittsburgh bullshit.
Steubenville has more than one Wikipedia page, and not all press is good press.
Yeah immediately after seeing it was from Steubenville I remembered that… Absolute hellhole
Ok that looks terrible especially compared to the Dayton style that’s right nearby.
Steubenville has produced nothing but disappointment and tragedy
Wait… Dayton style?
This is getting out of hand. Now there’s two of them!
Also, what’s Dayton style? If it came from the Oregon District it might actually be good
It’s cassanos. Marion’s would also fall under it.
It looks like if an adult was banned from buying Lunchables pizza, but still wanted that same disappointment.
Except the crust and sauce are hot, which makes the cheese warm.
I say don’t knock it until you try it. I love it
Mmm, warm cheese…… lol, no thank you.
That made my stomach hurt looking at it
Only in… nah, I shan’t say it.
It oddly reminds me of something I had in Florence, Italy in the late '90s. I didn’t speak Italian more than enough to order food (though I could get by in French for the most part for the simple interactions I was doing), so I don’t know exactly what it was, but it looked like what is in that wiki. I grew up in Ohio but never had that style (which I think is more in the eastern part of the state).
Steubenville
I mean, that says it all right there. That’s not a pizza style, that’s a war crime
Okay, anyone that got this far and isn’t from the area, Steubenville is Pittsburgh lite. They speak Yinzer, call the above abomination “cuisine”, and generally suffer from generational lead poisoning. Also, the “Ohio Valley” isn’t some canyon in Ohio (although I’d encourage you to visit the Hocking Hills sometime, it’s quite beautiful, with several breathtaking ravines). No, the Ohio Valley refers to both the basin of the Ohio River particularly and more broadly the geographic region that feeds the Ohio River. That means the “Ohio Valley” stretches as far as Tennessee lol
I thought Ohio pizza was just square cut and thin crust which is hardly a style. I’ve been here my whole life and never had that cold pizza style but it might actually be good…or reheat in the oven nicely ha
This person must be from Chicago if they are describing their tomato casserole as a pizza. If Chicago can have their pizza crime, let others do as they please and get off your high horse.
Let’s not even get into how overrated New York pizza is.
This person has never heard of tavern style.
New York Pizza is so mid yet people act like it’s divine
k
Chicago style thin crust?
that’s just pizza, dude
No it’s not.
I have had pizza all over the us and Chicago thin crust is different than just a regular hand tossed
Is it basically dominos crispy thin crust?
Chicago people can never believe that anything they have could possibly exist anywhere else, or, even worse, have pre-existed the Chicago version, which is usually exactly the same or slightly worse.
You can observe this in the wild; just start doing literally anything with a person from Chicago and at some point they will stop and mention “this is nice, but in Chicago we have…” and then go on to describe the same thing.
Just steer clear of St Louis style.
Incorrect and blasphemous
Just steer clear of Imo’s. There’s plenty of great St. Louis Style pizza on the hill, at local bars/restaurants and Cecil Whittaker’s is the best local chain serving it. And when you do get it grab an order of Toasted Ravioli and Gooey Buttercake, you won’t be disappointed.
Cecil Whittaker’s is the place I describe to every one as that place that has a weird name and starts with a c, that everyone should try.
That said, imos provel bites are the GOAT and I will fight to defend that
Provel cheese is the Devil’s Snot.
You go to hell! You go to hell and you die!
Haters everywhere.
First: Imo’s pizza is fine. As is Cecil Whittaker’s. It’s a distinct local thing that you are welcome to dislike, but there’s nothing inherently wrong with it. But credit to you for pointing people to the hill. Guido’s had my favorite pie, and they had options to use mixes of provel & mozzarella if that was your jam. And the tapas were delish.
Second: “Toasted” ravioli are over-rated. Breading and frying a dumpling is gilding a lily. Deep fried meatballs: that I can get behind. And of course ravioli are great. But using both pasta and breading to encase a filling is just silly. It’s a carnival food gimmick.
Third: Gooey butter cake is fine, but it really seems like a failed attempt at a pastry that people collectively decided was a happy accident.
Finally, I know this wasn’t brought up but I always take it to my stl food discussions: bread-sliced bagels are the perfect form factor for sharing in a group setting. A bagel is a meal, and people often don’t want a meal. And it’s economical - you only need a handful of bagels for a large group rather than one for everybody. The little slices are perfect for scooping up a bit of cream cheese without a knife. It’s superior snacking and literally the only reason it gets the hate that it does is because some stylish bakery in Brooklyn didn’t think of it first.
Be there as it may chocolate chip cookies were a happy accident too
Just steer clear of all American style pizza
Yep. Provel is to Mozzarella what American is to Cheddar, and we’re going to shred that on top of a saltine and bake it for you? No thanks.
Trying new things is for LOSERS
All my homies live like the cave-dwellers from Plato’s allegory of the cave.
Hell yeah, shadows! All my homies love shadows!
AFAIK, Milwaukee makes no claim to a particular style of pizza. We just make beer that goes damn well with any style - Lakefront Brewery’s Riverwest Stein being my top pick.
You guys are going to have your minds blown if you ever go to Italy
Lol, I love all pizza, even shit pizza. Nothing like a 3am grease slab from the kebabbery which would make an Italian spit at you!
Pfft what could they know about pizza
^^^^/s
Italian pizza is basically an entirely different dish at this point. It happens. American pizza isn’t somehow less valid for having drastically changed from the original thing. It was, after all, brought here by Italian immigrants.
There’s lots of different regional Italian pizzas. Americans only seem to know the Naples style though for some reason.
The wild thing is, what’s often thought of as Italian pizza isn’t even really older than American pizza.
It’s generally regarded as being created around 1890, and the first American pizza parlor opened in 1905.
I’ve been to Italy. Still really love Detroit style pizza. When I was in Italy (late '90s), none of us realized that pepperoni was an English name that didn’t exist in Italy. We got a pizza with a bunch of kinds of peppers on it at this place in Rome. Was still great, though.
It’s almost like recipes evolve, and a dish created before tomatoes were brought to Europe might have different variants.
Yeah I know, it’s just amusing that Twitter OP could envision the concept of different types of American pizza but still ignored all of Italy
Maybe I’ve been to the wrong Italy, but tried pizza in Milan and on Rome and both were very underwhelming.
You should specifically look for places with Neapolitan pizza, it’s by far the best
If I ever go back to Italy, I will!
I mean you had pizza at one place in those cities. You haven’t tried them all.
We’re you eating at the airport McDonald’s? Italians do not mess around with food and will fuck places up if they’re serving shit. As a friend of mine said (who lived there for 8 years) you get better sandwiches at Italian truckstops than you do at specialty delis in North America.
I remember the one in Rome, it was somewhere in a residential area, not Colloseum etc, and there was a small line of people waiting. Very likely it was a bad place or some strange style of pizza that did not hit my plebean tastebuds. Or anyone else’s in our little group.
Interesting. I’m kind of interested now…
Nah I can speak from experience that both the best and worst pizza I’ve ever had were had within the very same visit to Rome. Probably within 24 hours of each other.
Once in an almost touristy area - not the spots with the most traffic, mind you, but where you transferred from suburban rail to bus to get to those spots, so still in the city. Hot garbage. The worst pizza I’ve had in my life. It was soggy, thin, and mass-produced, who knows how long it had been sitting out, served in an atmosphere I can only describe as mall cafeteria but smaller and contained in one storefront.
Best pizza was this little take-out spot in a beach town called Ostia, on the other end of that same rail line, which I stumbled upon by chance because I forgot to bring a swimsuit for the beach and it was across from the calzedonia I happened to stop at. I took it to eat with my friend who was sitting outside a nearby cafe. It was hot, crispy, with fresh tomato sauce and soft bread. I probably won’t find anything that measures up to it for a while tbh.
The closest since then is maybe a small local place down the road from me here in Michigan, but I’m also someone that can appreciate american pizza for what it is. It’s not trying to be italian and that’s okay lol.
I had other pizza in Rome too but honestly most of the food I had there, save that one slice from the mom and pop shop in Ostia, really wasn’t anything to write home about.
I imagine like everywhere there are good places and shit places to buy food
Except Florida.
Florida pizzas are garbage.
Detroit style is the best, fight me.
Detroit pizza is so fucking good. New York pizza is a greasy flap of falling toppings and Chicagoans will be the first to tell you chicago deep dish is an overrated cheese pool in a piecrust
Chicago’s thin crust/tavern pizza is far better than deep dish. That’s what they should be promoting.
I’m from Chicago and you don’t know anything about pizza. Chicago style Pizza is wildly popular for a reason, it is incredible.
You are so fucking right.
represent
I never heard of Detroit style but I think it looks very similar to what I would call a baking tray pizza (Blechpizza) in Germany.
No, not really. Detroit style has a much thinker crust, which is sort of what makes it unique.
Is “thinker” both thinner and thicker?
Lol, yeah lets go with that.
Pretty similar, yeah.
Big difference would be that the Detroit pizza is a fair bit greasier, and the cheese goes to the edge so there’s no visible crust.
It basically makes it so that the dough is fried rather than baked.That looks like what’s called a grandma pie in the NY area.
Yes quite similar looking
We call this style of pizza ‘deep dish’ here in Detroit which, I suppose, is just another name for the baking tray its cooked in. Though as the other commenter said, the deep dish allows you to cover it with cheese right up to the edge, which usually ends up dark and crunchy where it touches the pan.
I’ve known people to fight over the corner pieces and I think it was Jet’s that has a whole thing with an “8-corner pizza” (as in, two smaller pizzas in a box-shaped trenchcoat, cut into quarters so that every piece is a corner piece)
Thick, crispy, cheese-overloaded crust, that shit is awesome. I still think sauce-on-cheese is freaking stupid, but aside from that it’s a 10/10.
I am born and raised in metro Detroit and the only place I think I’ve seen this “sauce on cheese” you speak of is just now, in the ultra staged photos that came up when I searched “detroit-style pizza” to figure out what you meant
You’re right, this is blasphemy and for the record it is not at all authentic to Detroit
I don’t believe you. I’m also born and raised in Detroit and you’re only faking being a Detroiter if you haven’t had Jet’s Pizza, Buddy’s Pizza, or Nikki’s Pizza in Greektown. All 3 places are well-known in the metro area for their pizza and all 3 of them serve it sauce on cheese. That’s what makes a Detroit Pizza a Detroit Pizza. There’s also Shield’s Pizza which is also sauce on cheese but they weren’t in “Detroit” proper for years until 2019 (even though they originally opened in Detroit).
Did you grow up in the suburbs or something?
Jets absolutely does not do sauce in cheese. Calling bullshit in your “born and raised” claim, son.
I’m sorry that your Jets sucks. The classic Detroit is a red top.
That’s Chicago pizza. Detroit has cheese on top.
False. It’s a red top with 3 stripes across the top.
Tell me you’ve never eaten a classic at Buddy’s or Shield’s without telling me.
I mean just look up jets deep dish and not a single image that comes up has any sauce over the cheese. That’s how my deep dishes have always come from there or anywhere else. Haven’t eaten at Buddy’s and haven’t heard of Nikki’s or Shield’s. I said metro Detroit so yeah I grew up in the suburbs around Pontiac but I didn’t realize that invalidated my opinion and made me a “fake detroiter” lol
Edit: also what makes it Detroit pizza is that it’s cooked in a deep square dish with little to no bare bread on the outside edges, not the toppings or sauce arrangement. You can take that or leave it and it’s still detroit-style.
I mean… Pontiac is not Detroit so yeah. If you haven’t even heard of the original Detroit Pizza, Shield’s, then you’re not a born and raised Detroiter. You’re a born and raised “Pontiacan”.
And no, what makes it a Detroit-style pizza isn’t just that it’s cooked in the square dish (which was originally an oil or drip pan). A classic Detroit-style pizza is cooked in the square, deep dish with the sauce under and on top of the cheese. It’s called a red top and the sauce is added in strips. I don’t need to take or leave anything. I’m not taking lessons on Detroit pizza from someone who wasn’t even born and raised in Detroit.
lol sorry I didn’t realize you were the official gatekeeper of who/what is or isn’t Detroit. I guess I’ll just ignore all of the local news networks that refer to my area as metro Detroit and the rest of the world that will say I’m from Detroit and talk to me about Detroit when I point my city out on a map. I’ll just take your word for it that I don’t belong here since I didn’t come from your specific neighborhood.
Not to mention all of the pizza I’ve had, literally from the first place you personally named as having Detroit-style pizza…
YOU don’t have to take or leave or believe anything. Really not sure why you’re centering yourself in this conversation like that. Neither the world nor the detroit area revolves around you personally and I’m not about to take food lessons either from someone with their head so comfortably shoved up their own ass…
Why would anyone take you seriously when you can’t even understand that Pontiac and Detroit are two different cities?
Just because people don’t know where Pontiac is doesn’t mean it’s suddenly the same thing as Detroit, especially when we’re discussing food from that specific city.
The only person with their head shoved somewhere is you, buddy. Don’t be clowning about our culture when you have no idea what it even is.
Excuse you, St Louis style is great. You really need to try ultra thin crust and provel cheese
Done wrong, it’s hot glue on cardboard. But I love a flaky, crispy crust when done right.
Any time I hear people discussing pizza
But when does it become pizza? Is it pizza when you roll out the dough, or is it only pizza when it comes out of the oven?
There’s a Roe v Wade joke in there that I’ll just let someone else fish out with a coat hanger
But when does it become pizza?
23rd of November 1534 at 6:31 PM.
Out of the oven. Before that its a raw pizza.
I used to think that, until I went to Chicago. Took the Chicago Pizza Tour, 12/10 I recommend. Each pizza was different and amazing. And the history lesson that came with it was just the extra credit that push it over the top.
Had pizza in New York and was disappointed. Wasn’t any better than a $4 frozen pizza. But hey, the slice was big and I only had to wait 45 minutes
Cincinnati has a pizza with fucking chilli on it. It was on the menu at the place I was at, and the bartender said it’s somewhat of a local delicacy. I asked her if there was anything special about the chilli. Yeah, there’s sugar in it, and it’s sweet. I laughed in her face and took a hard pass. Apparently they also put it on spaghetti. Fuck both of those dishes, I don’t need any Cincinnati “culture”.
I usually add chocolate chips and cinnamon to my chili!
It’s the chilli that’s a Cincinnati thing. They’ll put chilli and cheese on anything.
It comes from the signature dish the “three way” where they put chilli, cheese and onions on spaghetti.
Skyline chili is fantastic. It sounds like a horrible idea, but I love stopping there when I’m driving through.
I’ve also never seen any recipes with added sugar and would not describe the sauce as sweet. And it’s a Greek recipe. It’s called Cincinnati Chili because that’s where it became famous in the US.
If you’ve ever had a coney dog, then you’ve likely had the chili.
Somewhat fun fact: Coney dogs were invented by multiple different people at the same time. The likely first restaurant to have it was Coney Island in Fort Wayne, but no one can say for certain since multiple restaurants opened in 1914 selling them with slightly different recipes.
The sauce used was rather common in the Macedonian region. The US had a large influx of Greek immigrants in the early 1900s and many discovered it tasted great when added to American hot dogs.
Cincinnati native here: a pinch of brown sugar and cocoa powder are both extremely common ingredients in local chili. That wouldn’t necessarily make it sweet though; we’re talking a teaspoon for a big pot. It’s just to give a light caramelized flavor and cut the acidity of the tomato.
Cinnamon too.
True! Forgot about that one.
A friend of mine makes some pretty accurate tasting imitation-skyline chili, and she definitely adds sugar. Never tried to make it myself (I think Cincinnati style “chilli” is aggressively OK)
It’s definitely pretty sweet and thin. I think it’s technically a Bolognese?
Chili-mac (chili on noodles) is actually really good. I can’t recommend it enough.
The only places I’ve heard of that have the balls to speak their names in proximity to NYC and Chicago are Detroit and New Haven, CT.
Detroit Pizza is fucking great, especially with extra sauce and I haven’t had New Haven pizza but have been told it’s too big if a range to say that it’s all good pizza.
Frank Pepe’s (located in New Haven, CT) is easily the best pizza. I haven’t had a slice in New York that can beat it.
What makes it the best pizza?
Fuck Frank. Go to Zuppardis instead.
Why? You neither made a case against Frank’s nor for Zuppardis. Based on your reply, I don’t think I want to touch any place you might go to.
Frank Pepe and Sally’s have the same general dry floury carbonized crust which some people will fight to the death over. I prefer an olive oil crust, without the black charred air pockets. It’s all preference.
Nothing, it’s mediocre af.
I’ve had dollar slices in the Bronx that beat Frank Pepe’s in quality.
That doesn’t tell me anything about why it’s good or bad pizza.
It’s floppy, dry (like not enough sauce), and the crust is too thick. I’d rate the sauce itself, but there wasn’t enough on my pizza to give it a proper rating.
Why’s everyone snubbing St. Louis?
Also, what’s New Haven pizza supposed to be? Hot honey? Fuck off with that shit
Frank Pepe’s pizza is regarded as some of the best pizza in America.
New Haven is generally thin crispy crust cooked in a coal oven and a bit charred on top. Basically a NYC pie cooked in a hotter oven. They might do the sauce a bit different, IDK.
It’s like a thinner, more crispy NY Pizza
So, St. Louis?
Special cheese on St Louis style. Never stringy. Slightly different herbs
I’ve tried it once, and didn’t like the cheese or sauce. Now when I go visit family we don’t order it.
I love St. Louis pizza, but most people would barely even consider it pizza, much less just a “thinner, crispier NY pizza”. It’s way different.
Provel is the shit though.
Essentially it’s coal fired at very high temperatures so the crust has a distinct consistency.
