It looks like someone just simply made a larger scaled lunchable pizza!
That’s Ohio Valley style for you. We’ve got a place here in Akron called DiCarlo’s, which originated in Steubenville and has other locations in Pittsburgh and in Wheeling, WV, and was where the style was invented. The crust and sauce are baked first, then the rest of the toppings go on so the cheese is only beginning to melt when it’s served. It’s fine I guess, whatever, but definitely not my first choice (go go Detroit style)
Never been, but I’ll have to give them a shot sometime. I like Rocco’s but I need to try some other local joints.
That pizza is half eaten and the cheese still looks frozen.
Ain’t no fucking way that’s beginning to melt when it was served.
Do you need to cook it yourself
Ohio Valley style pizza… they cook the crust and sauce and then put the cheese and toppings on.
It’s as bad as it sounds.
Some DiCarlo’s pizza shops in the valley cook the pepperoni and at least some of the cheese on there. I think this style is great when done right. Or maybe that’s just nostalgia talking
The lunch lady at my elementary school wouldn’t serve that
My wife’s family fucking loves betos’s, honestly loads of people love it here. I can’t stand it. They will bake it if you ask them to, I just can’t get past the chunky sauce.
