There is nothing quite like a piping hot slice of pizza topped with a flavorful sauce and dripping in mozzarella cheese.
Pizza, arguably the culinary icon of American cuisine, varies widely from country to country and state to stage. While New York and Chicago are often synonymous with pizza styles - giant, flat foldable slices or deep-dish fork and knife meals - the Appalachian region has developed its own distinct pizza culture.
From coal-fired crusts to inventive toppings that reflect the region's agricultural bounty, Appalachia offers a pizza experience that is as diverse as its landscape.
OHIO VALLEY
Located along the eastern border of Ohio, encompassing West Virginia’s Northern Panhandle and moving into Pittsburgh, Pennsylvania, a much-beloved style of pizza was created that often draws ire from those not local to the area.
Ohio Valley-style pizza—sometimes called Steubenville style—has a thick, crunchy base topped with tomato sauce and baked. Once the rectangular pizza is removed from the oven, it is topped with provolone cheese and your choice of pepperoni, mushrooms or banana peppers.
This process was made famous by DiCarlo’s Pizza, which has locations throughout the region. The pizza is sold by the square and is at its best when enclosed in the cardboard box for just a minute or two to let the hand-grated cheese gently melt and warm the toppings.
BRIER HILL
In one small neighborhood in Youngstown, Ohio, a unique style of pizza reigns supreme. Brier Hill Pizza, named after the Italian-settled neighborhood, is inspired by the Basilicata region of Italy.
The pizza is a more rustic, home-style recipe that includes bready dough, a heavy helping of thick “Sunday” sauce, bell peppers and Romano cheese in lieu of mozzarella.
Pizzerias throughout Northeastern Ohio began offering this style of pizza in the 1970s, though the tradition likely originated during the Great Depression when families used government-issued flour to make bread and canned their own sauce made from peppers and tomatoes in their gardens.
DAYTON, OHIO
Thin, crispy, salty, and cracker-like are the words best used to describe Dayton, Ohio, style pizza. The cracker crust is dusted on the bottom with cornmeal. It is then topped with a thin layer of tomato sauce. Finally, toppings are piled high and spread to the very edge, leaving no outer crust.
In the same vein as Midwestern-style pizzas, which are square-cut, the Dayton pizza style follows suit. The finished pie is cut into very small, bite-size squares.
It is similar in style and often compared to St. Louis-style pizza, which features a thin, cracker-like crust topped with tomato sauce and Provel cheese. It is also cut into squares.
ALTOONA, PENNSYLVANIA
Altoona-style pizza is not a standout for its crust, sauce, or even how it is cut. Instead, it is known for its cheese. While it’s common to see mozzarella or even provolone topping pizzas, the Altoona area takes it a step further.
Altoona-style pizza is a Sicilian-style pizza with a thick crust topped with green bell peppers, salami and American cheese. It likely started as a Velveeta-type pasteurized cheese product and is now more commonly a yellow American cheese.
The Altoona Hotel created the style more than 50 years ago, and it continues to be sold in squares at various other restaurants in the area.
OLD FORGE, PENNSYLVANIA
This Northeast Pennsylvania town claims it is the pizza capital of the world. In 1926, Ghigiarelli’s created a rectangular pizza that defined the Old Forge style that numerous restaurants in the area now serve.
A light, crisp crust defines the Old Forge style and can be red or white. The red pizza features a sweet tomato, diced onions, and a blend of cheeses that may include mozzarella, American and cheddar.
Meanwhile, the white pizza is stuffed with a layer of dough on top and bottom. The top is covered in herbs and onion, and the inside is filled with cheese and your choice of options like spinach or broccoli.
Regional pizza variations are special because they represent the unique communities and cultures from which they originate. Each variation reflects its region's local ingredients, traditions, and culinary influences, which are evident in each bite.
By celebrating local flavors and culinary traditions, these pizzas not only satisfy hunger but also tell a story of community pride, cultural heritage, and culinary innovation. They bring people together, foster a sense of belonging, and serve as a delicious reminder that makes each community unique.
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