Ohio

Ohio Valley Pizza

The most unique pizza style you've never heard of. Born in Steubenville, this regional treasure features cold, unmelted provolone added AFTER baking. The cheese softens slightly on the hot sauce - creating an unforgettable texture.

⏱ Total 45min 🍴 Serves 4-6 ⭐ Regional Unique 🧀 Room Temp Serve

Equipment Needed

🍕 Sheet Pan
🥣 Mixing Bowls
🥕 Rolling Pin
🍴 Ladle
🔪 Cheese Grater

Instructions

1

Make the dough: Dissolve yeast and sugar in warm water, let stand 5 minutes. Add flour, salt, and oil. Knead until smooth, about 8 minutes. Cover and let rise 1 hour.

2

Make the sauce: Combine tomato sauce, tomato paste, oregano, basil, garlic powder, sugar, and salt. Mix well. The sauce should be thick - Ohio Valley style uses generous amounts of heavy sauce.

Tip: The sauce is applied heavily in Ohio Valley style - don't be shy! It should be thick enough that pepperoni partially sinks in.
3

Prep the cheese: Keep provolone in the refrigerator until ready to use. Shred or cut into thin strips. The cheese MUST be cold for authentic Ohio Valley style.

4

Preheat oven: Preheat to 450F (230C). Oil a large rectangular sheet pan (Ohio Valley pizzas are typically rectangular, not round).

5

Shape the dough: Punch down dough and press into the oiled sheet pan, pushing to the edges. Let rest 10 minutes, then push again to fill pan completely.

6

Add sauce and pepperoni: Spread a thick, generous layer of sauce over the dough. Layer pepperoni slices on top, pressing them slightly into the sauce. Sprinkle with Italian seasoning. DO NOT ADD CHEESE.

7

Bake: Bake for 20-25 minutes until crust is golden and sauce is bubbling. The pepperoni will cup and crisp slightly.

8

Add cold cheese: Remove pizza from oven and IMMEDIATELY top with cold shredded provolone. Spread it evenly - the hot sauce will slightly soften the cheese, but it should NOT fully melt. This is the signature of Ohio Valley pizza!

9

Cut and serve: Cut into squares (traditional). Ohio Valley pizza is often served at room temperature and is excellent eaten cold. The texture improves as it cools slightly!

Pro Tips & Variations

  • Cold cheese is essential: The defining feature is unmelted cheese. Keep it refrigerated until the moment you use it.
  • Room temp serving: Unlike other pizzas, Ohio Valley style is traditionally served at room temperature or even cold.
  • Thick sauce: Use more sauce than you think - it should be a substantial layer.
  • Provolone only: Traditional recipes use only provolone, but some shops use a provolone-mozzarella blend.
  • Square cut: Always cut into squares, not triangles - that's the Steubenville way.
  • Great for parties: This style holds up well at room temperature, making it perfect for gatherings.
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