• root_beer@kbin.social
    link
    fedilink
    arrow-up
    12
    ·
    1 year ago

    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)

      • root_beer@kbin.social
        link
        fedilink
        arrow-up
        2
        ·
        1 year ago

        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.

        • Chinook [Ohio]@midwest.social
          link
          fedilink
          arrow-up
          2
          ·
          edit-2
          1 year ago

          Rocco’s was always the pizza schools would get us for pizza parties back in the day. If you do try Mark & Philly’s, try their medium crust AND a Sicilian pie :)

          Edit- and their jojos!

    • Deceptichum@kbin.social
      link
      fedilink
      arrow-up
      2
      ·
      1 year ago

      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.

      • root_beer@kbin.social
        link
        fedilink
        arrow-up
        2
        ·
        1 year ago

        Yeah, can’t speak to how Beto’s does it, but DiCarlo’s does give it a bit more time. Not much, but more than nothing.