Best pizza in Cincy area...where?! (Dayton, Hamilton: camper, living in, food) - Cincinnati - Ohio (OH) - Page 3 - City-Data Forum

progmac · 10-20-2010, 05:47 AM

Quote:

Originally Posted by Sarah Perry

Blog | Ron

I got physically dizzy with desire when I saw the photo. Does it really look like that???

Yes, that and Ron's and Cassano's and Marion's. Marion's doesn't take a credit card, so be prepared for that. That stuff is a staple for my wife's family and I love it myself. I'd never thought of it as 'dayton' style but that is a fitting description as I've never had that style anywhere but. If at Marion's, be sure to get the sausage pizza. It satisfies like no other.

I believe Joe's pizza - another dayton style pizza joint - is the pizza place of choice for my Dayton in-laws.

Ohiogirl81 · 10-20-2010, 05:59 AM

Mio's was my favorite. But now you guys have me hungry for Cassano's. Hmph. There was always a big fight for the corner pieces amongst my friends and me.

Quote:

Originally Posted by progmac

If at Marion's, be sure to get the sausage pizza. It satisfies like no other.

Be sure to have a pitcher or two of water on the table as well. That stuff is salty!!

Wilson513 · 10-20-2010, 06:20 AM

It is interesting that what style of pizza people prefer determines where the go. For my part, I really dislike red pizza sauce. I could go into it but suffice it to say that I see it as a condiment on the pizza not a main, or the main, ingredient. It is all about the pizza dough to me. It must be really good bread, freshly made not partially risen then frozen. And a little red sauce for color. And it has to be well done so that there is a browned cast to the cheese on top. and easy on the toppings.

So my favorite pizza is a homemade crust pizza, very little red sauce, halapenos and sausage, well done. Shake some crushed red pepper on it and stand by with a lot of water.

kjbrill · 10-20-2010, 07:25 AM

Wilson... I understand your position but if I just want bread give me a good loaf of toasted garlic bread drowned in butter with some red pepper sprinkled on it. For pizza, I want something more substantial. As I expressed earlier, I just love anchovy pizza with plenty of browned cheese.

Over 35 years ago, an enterprising young man opened a wholesale pizza supply in Mason serving several of the local Cincinnati chains, when Mason was still hicksville. I lived in Madeira then. By word of mouth I heard he also had a retail outlet where he sold do-it-yourself pizza supplies in bulk. I was in 7th heaven, 1st class supplies at a good price. At that time we consumed a lot of pizza, since there is nothing like preparing your own the way you like it. So my vote for the best pizza in Cincinnati is the one you make yourself at home to your taste.

progmac · 10-20-2010, 07:28 AM

okay this is a nationwide chain. but the take and bake stuff at papa murphy is really good.

at the end of the day though, all we ever really eat is La Rosa's. I think the last ten pizzas we have ordered have been from there.

Ohiogirl81 · 10-20-2010, 07:37 AM

Quote:

Originally Posted by wilson1010

I really dislike red pizza sauce. I could go into it but suffice it to say that I see it as a condiment on the pizza not a main, or the main, ingredient.

No, no, no .... It's all about the sauce. I was horrified when I first moved to southern Ohio and tasted some of the local pizza -- very little sauce and tons of cheese, and the cheese wasn't mozzarella. *shudder*

Wilson513 · 10-20-2010, 08:50 AM

Quote:

Originally Posted by Ohiogirl81

No, no, no .... It's all about the sauce. I was horrified when I first moved to southern Ohio and tasted some of the local pizza -- very little sauce and tons of cheese, and the cheese wasn't mozzarella. *shudder*

I'm sure we have all had bad pizza experiences. I think one of the worst pizzas I ever had was an ethnic place on Avenue of the Americas around the West Village, hardly a place you expect to be disappointed.

So why don't you say what you do like in a pizza? Thick tomato pasty sauce with lots of oregano and basil? Is that the thing? We all get that real cheese makes sense.

How about this, is this the style? He calls it NY Style but it is exactly not what I understand to be NY Style:

Jeff Varasano's NY Pizza Recipe

Ohioan58 · 10-20-2010, 10:01 AM

Quote:

Originally Posted by Sarah Perry

Blog | Ron

I got physically dizzy with desire when I saw the photo. Does it really look like that???

Yes. Without all that junk on it (we get two ingredients tops) the crust is even better.

Ohioan58 · 10-20-2010, 10:13 AM

Quote:

Originally Posted by Ohiogirl81

No, no, no .... It's all about the sauce. I was horrified when I first moved to southern Ohio and tasted some of the local pizza -- very little sauce and tons of cheese, and the cheese wasn't mozzarella. *shudder*

It's about all of the ingredients in balance. Too much cheese is just gross. Too little is a "naked" pizza. And too many toppings sounds good to a lot of people, but it can make a potentially delectable and crispy crust too soft.

Personally, I like good red sauce, but I have seen many credible pizza recipes that have you use like a couple of tablespoons of marinara sauce smeared with the back of a spoon across the crust, before the toppings, and it's claimed that this is really all that you need.

Briolat21 · 10-20-2010, 10:14 AM

The pictures you linked to Wilson are what I understand to be East Coast (or NYstyle) pizza. Very thin, moderate toppings, char - preferably from a brick oven.

When I used to travel to CT, RI quite a bit for business there was a Chain (not a big chain) called Bertucci's. My husband and I can still remember how good their pizza was - and it looked very similar to the pictures you linked to..

Memories.

I've had Fratelli's here in town. Its pretty good, but a lot of times I've gotten it its been "too wet"..

I haven't found a good deep-dish (Chicago style) place yet.

But this is a great thread - give my husband and I some places to try!!