Ohio Pizza

Ohio is not one pizza state. It is many.

Ohio Pizza explores the regional traditions, immigrant communities, neighborhoods, and family businesses that shaped pizza across the Buckeye State. From Brier Hill's sauce, peppers, and Romano to Columbus party-cut pies, Dayton's crisp squares, Ohio Valley cold-cheese pizza, Cleveland's Little Italy, Cincinnati's family-pizzeria culture, Toledo's crossroads traditions, and Akron's neighborhood carryout belt, this book explains how each region developed its own way of making-and understanding-pizza.

Inside, readers will find:

• Regional histories and neighborhood background
• Visual guides to Ohio's major pizza styles
• Profiles of important local traditions and institutions
• Explanations of crust, sauce, cheese, toppings, and cuts
• Original home-oven recipes inspired by each region
• Visual appendices comparing Ohio's native pizza traditions

Part food history, part visual atlas, and part practical kitchen guide, Ohio Pizza is for lifelong Ohioans, homesick transplants, regional-food enthusiasts, and anyone who believes pizza tastes better when you understand where it came from.

By Jeremy Crookston