Ohio Valley Pizza: The Ultimate Guide to Cold Cheese Topping Magic (Recipe + History + Where to Try It)
Have you ever heard of Ohio Valley pizza? Also known as cold cheese pizza or Wheeling-style pizza, this unique regional style flips everything you think you know about pizza upside down. Instead of baking the cheese on top like a classic pie, you cook a thick, crispy square crust with sauce first, then pile on cold shredded cheese and cold toppings right after it comes out of the oven. The hot crust and sauce gently melt the cheese into creamy, dreamy pools while keeping everything else fresh, snappy, and uncooked.
It's controversial—some people call it genius comfort food, others say it's weird—but once you try authentic Ohio Valley style pizza, it's hard to go back. Fans love the contrast: crunchy bottom, sweet-savory sauce, and that perfect hot-meets-cold texture. If you're searching for "Ohio Valley pizza near me" or "how to make cold cheese pizza at home," this guide has everything you need.
The Fascinating History of Ohio Valley Pizza and Cold Cheese Topping
Ohio Valley pizza started in Steubenville, Ohio, right along the Ohio River border with West Virginia. In 1945, Primo DiCarlo opened the first DiCarlo's Famous Pizza after returning from World War II. He'd tasted real Italian pizza overseas, but back home he didn't have a high-heat pizza oven. His thicker crust took longer to crisp up, and if he added cheese early, it burned.
The simple fix? Bake the crust and sauce hot, then add the cheese and toppings cold afterward. What started as practicality became the signature of the style. Today, it's beloved across the upper Ohio Valley—especially in Wheeling, West Virginia (where it's sometimes called "Wheeling pizza")—and spots like DiCarlo's still make it the original way.
Over the years, the style spread to nearby towns, with slight variations in sauce sweetness or cheese blend. But the cold cheese topping remains the defining feature. As Primo DiCarlo once said when asked why, "It's just the way we've always done it."
For more on the origins, check out this detailed article from The Takeout on why Ohio Valley pizza uses cold cheese or the Wikipedia page on Ohio Valley-style pizza.
Why Does Cold Cheese on Hot Pizza Actually Work So Well?
The real appeal of Ohio Valley pizza is the amazing contrast in every bite:
- Crispy, golden square crust that's thick but not heavy (think grandma-style but with a unique twist).
- Sweet, mildly seasoned tomato sauce with hints of oregano, sometimes a touch of brown sugar for that signature balance.
- Cold shredded provolone (or a provolone-mozzarella mix) that melts just enough from the steam—no burnt edges, no stringy mess.
- Cold toppings like pepperoni (which curls and warms but stays chewy), banana peppers, raw onions, green peppers, or sausage for fresh crunch.
The result? No scorching hot cheese to burn your mouth, but still that satisfying melt. In a takeout box, the steam finishes the job perfectly. It's comforting, unique, and surprisingly addictive. Locals defend it fiercely against critics who compare it to "Lunchables"—but trust me, it's way better.
Easy Homemade Ohio Valley Style Pizza Recipe with Cold Cheese Topping
Making Ohio Valley style pizza at home is easier than you think—no special oven required. The key is fresh-grated cold provolone and a hot bake for the crust.
Ingredients (for a 13x9-inch or half-sheet pan, serves 4-6):
- Dough — Use a simple pan pizza dough (high-gluten or bread flour for chew and crisp) or quality store-bought. Let it rise well.
- Sauce — Sweet tomato base: 1 can (28 oz) crushed tomatoes, 1-2 tsp dried oregano, 1 tsp garlic powder, 1 tsp onion powder, 1-2 tsp brown sugar, salt, olive oil.
- Cheese — 10-12 oz block provolone (or 70/30 provolone-mozzarella), grated fresh and kept cold.
- Toppings — Cold pepperoni slices, banana peppers, raw sliced onions, green peppers, pre-cooked sausage.
Step-by-Step Instructions:
- Preheat your oven to 475-500°F (as hot as it goes!).
- Oil your pan generously, stretch the dough to fit, and dock it lightly.
- Spread a thick layer of sauce over the dough.
- Bake 15-25 minutes until the crust is golden, crispy, and bubbly around the edges.
- Pull it out hot, and immediately pile on the cold grated cheese generously.
- Add your cold toppings right away.
- Let it rest 3-5 minutes—the residual heat melts the cheese into perfection without overcooking anything.
- Cut into squares and enjoy!
Pro tips: Grate cheese fresh (pre-shredded has anti-caking agents that hurt melt). For extra authenticity, go heavy on provolone. Want it even closer to DiCarlo's? Try a slightly sweet sauce and pepperoni curls.
This recipe draws inspiration from home recreations like the one on The Kitchen Prescription's copycat DiCarlo's style pizza.
Best Places to Try Authentic Ohio Valley Cold Cheese Pizza
If you're not up for baking, head to these spots for the real deal:
- DiCarlo's Famous Pizza — The originators! Multiple locations in Steubenville, Ohio, and Wheeling, West Virginia.
- Patsy's Pizza (Elm Grove, Wheeling, WV) — Often called one of the best versions by locals.
- Other gems: Bruno's Pizza or spots in the Steubenville-Wheeling area.
Search for "cold cheese pizza" in Ohio, West Virginia, or western Pennsylvania border towns—you'll find it!
Final Thoughts: Is Ohio Valley Pizza Worth Trying?
Absolutely. Whether you're a pizza purist or just love regional oddities, Ohio Valley pizza with its cold cheese topping offers something truly different: comfort, texture contrast, and no burnt mouth. It's not trying to be fancy—it's honest, local food that people have loved for decades.
Have you tried Ohio Valley style pizza yet? Love the cold cheese or think it's too weird? Share in the comments—I'd love to hear your take! And if you're craving more ultra-niche pizza styles, let me know what to cover next.
(Images show real examples of classic Ohio Valley pizza slices with that signature cold cheese melt and toppings—notice the crispy edges and fresh contrast!)
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