The style has been gaining in popularity beyond the Ohio Valley. The dough and sauce are cooked first, followed with freshly-shredded provolone cheese and pepperoni added in the box right before it’s handed to customers. The process includes large baking sheet pans that trace back to the cookie trays used in DiCarlo’s origins as a bakery. Its origin is a popular bread recipe used by style originator DiCarlo’s when it pioneered the pizza in 1945. If we had a crunch section, that might be where Ohio Valley-style pizza belongs – less like a cracker and more like crispy Italian bread. It’s not thick, it’s not thin and it’s crunchy. “If you go and you eat it and it’s thick, it’s wrong. “We’re not supposed to be thick,” says co-owner Anna DiCarlo. That’s necessary to keep on the generous amount of cheese that’s added after the pizza leaves the oven. The crust isn’t much thicker than that of a traditional New York-style slice, but the edges rise up to create a ledge around the rectangular pies. It’s deceiving to call this Steubenville creation thick. Jet’s Pizza, with origins in the suburbs of Detroit, prides itself on serving pizzas with a light center and crispy edges. Square Slice Pizzeria, which debuted in Old North Arcade last fall, makes 8-inch by 10-inch focaccia from scratch as the foundation of its pizza, which comes outs fluffy and chewy. On Detroit-style pizzas, caramelized edge-to-edgeĬheese is coved with toppings and chunky sauce. Detroitĭetroit-style pizza is an airy pan pizza topped with a crispy layer of cheese around the entire crust.Ĭlosely related to Sicilian-style pizza, the deep rectangular pans of Detroit-style pies allegedly date back to those used by factory workers. The Polaris pizzeria serves pies that follow the stuffed pizza tradition Giordano’s has followed since its 1974 founding in the Windy City. Yellow Brick pizza operates in Franklinton and is slated to open a booth in the Trolley District’s new East Market.įor a Chicago-bred take on the deep dish, try Giordano’s. The thick, golden outer crust anchors an equally deep layer of cheese. Yellow Brick piles mozzarella cheese between two layers of pizza dough and tops it with chunky red sauce, Romano cheese and oregano. It’s become well known for offering an extra-thick pie option: Tristano’s Chicago-style stuffed pizza. One local joint taking on the iconic Chicago style of pizza is Yellow Brick Pizza. Thick or thin, round or square, we’ve broken down some of Columbus’ most loved pies. Today, the challenge isn’t finding the best pizza in Columbus, it’s choosing a personal favorite from the city’s many styles. In the ’90s, Columbus earned the title of pizza capital of the world, according to Jim Ellison’s Columbus Pizza: A Slice of History. And pizza in the capital city is no different. Columbus is a mecca for food – from food trucks and fast casual to gourmet and farm-to-table.
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