Ohio Valley Pizza

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Quick Bite

Ohio Valley pizza is a Steubenville-area style with a thick, crisp-bottomed square crust, baked sauce, and cold cheese and toppings added after the pizza comes out of the oven. It is confusing for about five seconds, then strangely brilliant.

History

Ohio Valley pizza is most closely tied to DiCarlo’s Pizza in Steubenville. The DiCarlo family’s Italian grocery business evolved into a pizza shop after World War II, and the style became one of the Ohio Valley’s most distinctive foods.

The method is what sets it apart. The crust and sauce are baked first, then grated cheese and toppings are added after baking. The residual heat softens the cheese without fully melting it, creating a contrast between hot crust and cool, fresh-tasting topping.

This style can surprise people who expect bubbling, oven-melted mozzarella. Instead, Ohio Valley pizza is more about the airy, focaccia-like square crust, simple tomato sauce, and the unique texture of cheese added at the end.

Today, DiCarlo’s and other Ohio Valley pizza shops keep the tradition alive in eastern Ohio, West Virginia, and surrounding areas. It is hyper-regional, opinionated, and exactly the sort of pizza style people either question or crave.

Fun Facts

• The cheese goes on after baking.
• Steubenville is the Ohio heart of the style.
• The slices are usually square and often sold by the tray.

Where to Try

DiCarlo’s Pizza Steubenville, Ohio
The essential Ohio Valley pizza stop and the name most tied to the style.

Iggy’s Pizza Steubenville, Ohio
A local pizza shop serving Ohio Valley-style square slices.

Patsy’s Pizza Elm Grove / Ohio Valley region
A longtime Ohio Valley pizza name just across the river, useful for understanding the broader regional style.

About the Game

This recipe is part of Van Life Challenge, a travel-themed board game from Gray Dog Games where players explore the United States, discover regional foods, and collect memorable experiences along the way.

Each featured food celebrates a real place, a local flavor, and the kind of delicious roadside discovery that makes every trip feel like an adventure.

Recipe

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Home-Cook-Friendly Ohio Valley Pizza Makes: one 9x13-inch pizza Prep: 25 minutes, plus rising Cook: 20 minutes Difficulty: Medium Style: Steubenville / Ohio Valley Pizza

Ingredients

For the dough

• 3 cups bread flour
• 1 teaspoon instant yeast
• 1 teaspoon salt
• 1 teaspoon sugar
• 1 cup warm water
• 2 tablespoons olive oil

For the pizza

• 1 cup tomato sauce
• 1 teaspoon oregano
• ½ teaspoon garlic powder
• 2 cups finely shredded provolone or mozzarella, kept cold until topping
• Pepperoni or other toppings, optional
• Olive oil, for the pan

Instructions

1. Make the dough: Mix flour, yeast, salt, sugar, water, and olive oil into a soft dough.
2. Knead and rise: Knead until smooth, then let rise until doubled.
3. Prepare the pan: Oil a 9x13-inch pan.
4. Press and rise again: Press dough into the pan and let rise again for 30 to 45 minutes.
5. Heat the oven: Heat the oven to 475°F.
6. Season the sauce: Mix tomato sauce with oregano and garlic powder.
7. Sauce the dough: Spread sauce over the dough.
8. Bake: Bake for 15 to 20 minutes, until the crust is browned and crisp underneath.
9. Add cold toppings: Remove from the oven and immediately sprinkle cold shredded cheese and toppings over the hot pizza.
10. Let it soften: Let sit for a few minutes so the cheese softens.
11. Serve: Cut into squares and serve.

Traditional note: To make it more traditional, bake the crust and sauce first, then add the cheese and toppings after the pizza comes out of the oven. The cheese should soften, not fully melt.

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