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That’s Ohio Valley style for you. We’ve got a place here in Akron called DiCarlo’s, which originated in Steubenville and has other locations in Pittsburgh and in Wheeling, WV, and was where the style was invented. The crust and sauce are baked first, then the rest of the toppings go on so the cheese is only beginning to melt when it’s served. It’s fine I guess, whatever, but definitely not my first choice (go go Detroit style)
Love DiCarlos! Mark & Philly’s is better though, in my opinion.
Never been, but I’ll have to give them a shot sometime. I like Rocco’s but I need to try some other local joints.
Rocco’s was always the pizza schools would get us for pizza parties back in the day. If you do try Mark & Philly’s, try their medium crust AND a Sicilian pie :)
Edit- and their jojos!
That pizza is half eaten and the cheese still looks frozen.
Ain’t no fucking way that’s beginning to melt when it was served.
Yeah, can’t speak to how Beto’s does it, but DiCarlo’s does give it a bit more time. Not much, but more than nothing.