Ask someone from outside the region what makes a pizza “Ohio Valley style” and most descriptions start with the cut — square, not triangular. That’s the most visible difference, but it’s really just the first of several traits that set this regional style apart from the thin round pies most people picture by default.
A Sheet Pan, Not a Pizza Stone
Ohio Valley-style pizza is baked in a rectangular sheet pan rather than stretched onto a round stone or screen, typically at around 550°F. That pan shape is what produces the style’s signature square-cut slices, sometimes called party-cut, and it also changes the texture of the crust itself — the edges and corners bake up denser and slightly crisper than the center, since a sheet pan holds heat differently than an open stone.
Continue reading “What Makes Ohio Valley Style Pizza Different”
