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Posted on 8/14/23 at 2:33 pm to VOLhalla
I'm telling you, that MF pizza is not real.
Posted on 8/14/23 at 3:25 pm to SpotCheckBilly
Posted on 8/14/23 at 4:39 pm to VOLhalla
Man, they do eat some weird shite in Ohio. I thought the shite they do to their chili was strange, but this might be worse.
Posted on 8/14/23 at 11:23 pm to SpotCheckBilly
quote:
I'm telling you, that MF pizza is not real.
https://www.pmq.com/ohio-valley-style-pizza/
https://pizzaneed.com/ohio-valley-style-pizza/
https://www.ohiomagazine.com/food-drink/article/3-ohio-pizza-styles-and-where-to-get-them
Pittsburgh…..
Posted on 8/15/23 at 8:20 am to VOLhalla
quote:
Ohio Valley-style pizza is a pizza made with cold toppings sprinkled over a square crust that has been covered with a sweet tomato sauce.
So it's basically a lunchable?
Posted on 8/15/23 at 8:43 am to Rip N Lip
Posted on 8/15/23 at 9:28 am to VOLhalla
I'm gonna go to this place in Columbus today and get one.
I'll report back. Never even heard of it before
I'll report back. Never even heard of it before
This post was edited on 8/15/23 at 9:30 am
Posted on 8/15/23 at 9:33 am to KosmoCramer
quote:
I'm gonna go to this place in Columbus today and get one.
I'll report back. Never even heard of it before
I was up there for work last week...never heard anyone talking about this style of pizza.
We did get some Wizard of Za while there and it was really good square pizza.
Posted on 8/16/23 at 12:25 pm to VinegarStrokes
Just ordered. It'll be ready in 7-8 mins. The location in Columbus must be pretty new, it's spotless.
Posted on 8/16/23 at 1:06 pm to KosmoCramer
Man, I miss Hounddog’s and Massey’s in Columbus. Both very good.
Posted on 8/16/23 at 1:10 pm to KosmoCramer
Where did you go?
Posted on 8/16/23 at 2:26 pm to KosmoCramer
quote:
It'll be ready in 7-8 mins
Pretty long time for an uncooked pizza really.
Posted on 8/16/23 at 2:50 pm to Coater
Sorry, had a few things come up.
So I went in and ordered their smallest amount, 2 squares
It was made to order, I don't know if they do that for all orders or if none was ready. I assume they would sell the other squares that came from my pie.
Looking at it initially, I had the same impression going in as when I got the actual pizza in front of me. Also the cheese was a bit sparse honestly.
After I took a few bites, my opinion definitely changed in several ways. First, the overall taste was generally good. The sauce was bright, the contrast of the warm crust and sauce with the cold cheese and pepperoni was different but fine, but the real star was the crust. With this style, I assumed the crust and sauce needed to shine if this place was popular enough to have 10+ locations.
The crust is what I would describe as a hybrid cracker/new york style. What I mean is that the bottom was deliciously crispy but above that was a bit of crumb throughout the bottom and the side crusts was a really nice crunch with soft crumb interior. It also had a nice flavor that likely cold fermented for about 24 hours. It had that slightly sour flavor, but not the absolute best tasting crust I've ever had (48 hours is optimal for my taste). But the texture, crispiness, crumb, chew, flavor all combined into a very distinct and delicious crust. Combined with the clearly homemade, bright, sauce, it was really good flavor.
Now, my question becomes, can you get a similar texture profile if you baked the pizza with the cheese and pepperoni on it? As those that make scratch pizza can tell you, there can be significant moisture that comes from the cheese and then the rendered fat from pepperoni which can create issues. I don't know the answer to that. Would they bake it all together if you asked? I'm guessing no, but who knows. If anything, they should brown the pepperoni separately and then add as a topping at the end if the rendered fat is the issue.
To address the elephant in the room, the cold cheese and pep was very much less than optimal. Flavor comes from the milliard reaction of browning which the pep didn't get, and the cheese wasn't deliciosly melted obviously.
I liken it to a hamburger well cooked then a cold piece of cheese and uncooked bun slapped on top. I think this pizza could be elite if they cooked it the traditional way, UNLESS the crust isn't obtainable that way.
Side shot of the crust/crumb
So I went in and ordered their smallest amount, 2 squares
It was made to order, I don't know if they do that for all orders or if none was ready. I assume they would sell the other squares that came from my pie.
Looking at it initially, I had the same impression going in as when I got the actual pizza in front of me. Also the cheese was a bit sparse honestly.
After I took a few bites, my opinion definitely changed in several ways. First, the overall taste was generally good. The sauce was bright, the contrast of the warm crust and sauce with the cold cheese and pepperoni was different but fine, but the real star was the crust. With this style, I assumed the crust and sauce needed to shine if this place was popular enough to have 10+ locations.
The crust is what I would describe as a hybrid cracker/new york style. What I mean is that the bottom was deliciously crispy but above that was a bit of crumb throughout the bottom and the side crusts was a really nice crunch with soft crumb interior. It also had a nice flavor that likely cold fermented for about 24 hours. It had that slightly sour flavor, but not the absolute best tasting crust I've ever had (48 hours is optimal for my taste). But the texture, crispiness, crumb, chew, flavor all combined into a very distinct and delicious crust. Combined with the clearly homemade, bright, sauce, it was really good flavor.
Now, my question becomes, can you get a similar texture profile if you baked the pizza with the cheese and pepperoni on it? As those that make scratch pizza can tell you, there can be significant moisture that comes from the cheese and then the rendered fat from pepperoni which can create issues. I don't know the answer to that. Would they bake it all together if you asked? I'm guessing no, but who knows. If anything, they should brown the pepperoni separately and then add as a topping at the end if the rendered fat is the issue.
To address the elephant in the room, the cold cheese and pep was very much less than optimal. Flavor comes from the milliard reaction of browning which the pep didn't get, and the cheese wasn't deliciosly melted obviously.
I liken it to a hamburger well cooked then a cold piece of cheese and uncooked bun slapped on top. I think this pizza could be elite if they cooked it the traditional way, UNLESS the crust isn't obtainable that way.
Side shot of the crust/crumb
Posted on 8/16/23 at 3:37 pm to VOLhalla
Almost sounds like getting hot pizza on Friday and eating the leftovers right out of the fridge on Saturday - except you skip eating it on Friday.
Posted on 8/16/23 at 4:10 pm to Sun God
Ohio is king of crappy food being marketed as a regional specialty
sub-canned quality chili on spaghetti, partially cooked pizza
these are stoner recipes repackaged as neat and unique
sub-canned quality chili on spaghetti, partially cooked pizza
these are stoner recipes repackaged as neat and unique
Posted on 8/16/23 at 4:15 pm to KosmoCramer
Try heating it in an air fryer on low heat, like 200, for a few minutes. You may enjoy it even more.
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