I've had St. Louis-style many times, and the cheese they use (Provel) is a monstrosity, much like processed American cheese. In fact, it can't be labeled as simply "cheese" since it does not meet the FDA's moisture content requirements. Given that, and the matzoh-like crust, I think it just barely qualifies as "pizza."
I moved away from Pittsburgh the Bay Area (where there is plenty of good pizza) and i STILL crave Aiello's!!!! Pittsburgh pies do have a unique taste- its the sweeter sauce.
Ohio Valley pizza certainly deserves its own category- its pretty unique.
If you want true Ohio Valley Pizza, you have to go to the Firehouse in Ambridge, PA on Merchant street. Only open on the weekends, the business is run by firemen to support the firehouse (we're talking real social capital here). Its not my favorite (really dougy crust) but its certainly an experience.
Another experience would be Tony R's pizza in Sewickley on Nevin Ave. A tiny pizzaria run by Tony (who does all the deliveries himself) and his two sons.
When I read "Ohio Valley Pizza" above, I knew immediately what you were talking about but there is only one chain who prepares it in that way these days, DiCarlo's. About 20 years ago there were several copy cats but they have long since closed down.
Honestly I'm not sure that the Ohio Valley deserves it's own pizza style category, but if it's all we've got we'd better hold on to it I suppose.
I'm a New Yorker born and raised. I make pizzas at home in a variation of the "grandma" style. After reading about Old Forge-style pizza, I tried mixing in a little sharp cheddar with my mozz. Ya know what? It's really good! It adds a nice "tang."
It pays to be open-minded :)
I must also comment on the RI Pizza Strips - aka bakery pizza or party pizza. It was always served at birthday parties as a kid. It's simply pizza baked with sauce (no cheese - maybe a sprinkling of romano) and then sliced into rectangular pieces and served room temperature or cold. Heavenly. No one outside of RI has ever heard of this fantastic pizza. Such a shame. You'll find it in every Italian bakery in RI and in the grocery stores as well.
Caserta's, as someone mentioned, is another great pizza place in RI. We get ours well done. The pizza is a little on the thicker side (if you get a medium or large). The small tends to have a thinner crust. also not to be missed at Caserta's is the "wimpy skippy" (or spinach pie). Every single person that walks in to eat at Caserta's orders the wimpy skippy, in addition to their pizza. Twin's Pizza in Pawtucket is also great. Man, all this pizza talk makes me want to fly up to RI and eat!!!
The wonderful thing about growing up in New England/Northeast is that there are an abundance of pizza places and you really have the ability to get a variety of styles.
New York style pizza in NE ohio starts at Pisanellos in Alliance Ohio. One of the best I've had around the country. This place still has the woman who founded the pizza shop 53 years ago making pizzas every day.It's a thin crust and you can tell that the dough is made fresh every day. This 80 year old woman still hand tosses the dough, about 100 pies a day. She came to this country from Rome 58 yrs ago and has been making pizzas ever since.
Many people in Ohio have heard of Pisanellos in Bowling Green, but the one in Alliance was and is the original.. I stop and get one or two every time I'm in the area.
To the Houston poster, Chicago stuffed pizza does not have two crusts. It has one fairly thin pie shaped crust. It is not filled with sauce and toppings then topped with cheese, it is done like this: A thin layer of crust with plenty of fresh cheese and topping, almost two inches, then sauce on top. The sauce on top is to keep the cheese from drying out as the pie is so thick. This isn't a eat and go pizza, this is a sit down meal. Many can only eat one slice as it is so thick and filling.
This is the same if you have Lou Malnatis, Gino's East or Giordano's. I don't know how you claim to be a native Chicagoan and post that. I also don't know how a place called serious eats can print misinformation. I just had Giordanos three nights ago and eat at Malnatis, my favorite, at least monthly.
Oh Boy! Is K2kid right. That's New England pizza alright, but please don't take that as a recommendation. It is the slimiest, grossest pizza on the planet.
I live in Western Mass. and it's nearly impossible to find pizza which doesn't saturate the box and leave its toppings anywhere but on the dough. I have no idea why this is such a regional “specialty”, but it's beyond prevalent. I would only add that it's more common to find puddles of oil on the cheese topping than not. It tends to be really salty too. And the oregano laced tomato sauce is really good for heartburn.
Verdict: Avoid if possible.
Here's another vote for Binghamton, New York's "sheet pizza"- I moved away from the area last year, and what I wouldn't give right now for a couple of slices from Nirchi's. As regards Old Forge pizza, all I can say from having lived in the area at one time is- yuck.
Everything that everyone has had to say about St. Louis-style pizza above is true. It's wonderful and it's awful, provel is both sickening and transcendentally amazing, and Cecil Whitaker's is different and in some ways better than Imo's.
Really ... it just takes some getting used to, and after that it's addictive. I hated it the first time I tried it, loved it the second time, and still go back and forth. I'll usually go with New York or Chicago deep-dish, but sometimes I just jones for St. Louis-style.
I don't know if it's a national thing or a regional variant just available in certain parts of Missouri or what, but I'm aware of two non-St. Louis pizzerias (McSalty's in Springfield and Shakespeare's in Columbia) which serve their pies on a wheat crust by default. It's not a dark, dry wheat crust -- McSalty's, I believe, refers to theirs as a "honey wheat" crust. A little less crisp / more flexible than standard New York style, but about the same thickness. Best. Stuff. Ever.
Good Post! I'm sure there are many GREAT pizzas throughout the country and beyond. However, Tehrok, great pizza exists outside of Chicago. It is pretty arrogant to assume otherwise. I don't think you have tried PIZZA PORT in Solana Beach, CA (San Diego, North County). Not only is the pizza delicious, there is a great selection of local micro-brew beers as well. I'd like anyone traveling in the area to try this place. You won't be disappointed.
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