The pizza I’ve eaten outside of the midwest has always been a disappointment and the problem is especially acute in Boston where it often tastes like cardboard collided with a canned tomato. I’ve spent a long time (years!) experimenting to recreate a recipe similar to the type of pizza I grew up with in Columbus, OH. The Bay Staters who ate this Ohio-style pizza with me were positive, although they were a little suspicious about the small, triangular pieces you get around the edges when you cut a pizza into “squares.”

An explanation for the uninitiated: In Ohio the crust is usually thin, but strong enough to hold a (square or rectangular) piece at the edge without the other side flopping over. On the other hand the crust is “tender,” not crackery but also not so bread-like that you have to tear off bites. The sauce and cheese have a strong, rich flavor. Toppings are incidental, but meat is not required for a rich flavor.

Dough

I’ll give you a shortcut for the sauce, but you have to make your own dough! This recipe makes enough dough for two 14-inch pizzas. The dough can be made in advance and refrigerated, but set it out to return to room temperature before rolling & cooking.

• 1 package of yeast
• 1 cup water
• 1 heaping tablespoon sugar
• 3 tablespoons softened butter
• 1 1/2 teaspoons salt
• 2 1/2 cups all-purpose flour

1. Measure one cup of cold water and then heat it to 110-115 degrees. This takes 45 seconds – 1 minute in the microwave and I check the temp with a meat thermometer.
2. Pour the water in a large mixing bowl and add the package of yeast and the sugar. Let it sit for 5 minutes.
3. Mix in the butter, salt, and flour and knead until the dough is smooth (3-5 min.)
4. Cover a bowl in olive oil spray, put the dough in it, cover with a towel, and let it rise in a place protected from drafts for about an hour.
5. Punch it down and let it rise again.
6. Roll it out evenly on a 14-inch pan (coated with olive oil) or a pizza peel (coated with flour).

Sauce

The sauce should not be too sweet and it needs lots of spices. Try the red gravy with love recipe, add lots of oregano, and food process all the vegetables after they are tender so the sauce isn’t too chunky for pizza. Or, if you need a shortcut, use Newman’s Sockarooni.

Cheese

Provolone! The key to Ohio-style pizza is to use a good quality provolone cheese, not mozzarella! This is the most important part to achieve “Ohio-ness.” You’ll need about 1/2 pound per 14-inch pizza.

Directions

1. Move the oven rack to the lowest position in the oven and preheat the pizza stone at 500 degrees.
2. Add sauce to your rolled out pizza dough. Spread it evenly all the way to the edges.
3. Sprinkle most of the 1/2 pound grated provolone evenly over the pizza. I save a little to go over the meat/veggie toppings.
4. Add the veggie or meat toppings of your choice. Pepperoni and mushroom is my family tradition but I also recommend mincing a few garlic cloves and adding them as the very last topping.
5. Turn the oven down to 375 degrees and bake the pizza for 20-25 min. The cheese should start to brown.
6. Cut in squares and serve.

Tip

Advice from patdaddy:
If you’re not using a real pizza stone, It’s a good idea to pre-bake the crust for about 4-5 minutes before you put sauce/cheese toppings on. Then, continue to bake for the regular recommended time.

Posted by: danar