To most folks living in Columbus or anywhere in central Ohio, thin-crust, square-cut pizza is just pizza. The pies they grew up with don’t need to be defined or named, but for the sake of clarity, let’s call it “Columbus-style.” It may not be as well-known as pizzas from Chicago, New York, or even New Haven, but the local style has a fierce and loyal following. It routinely beats other cities on n...
**STEELMAN:** The narrative presents Columbus-style pizza as a culturally significant, underappreciated regional cuisine with deep roots in immigrant entrepreneurship and family tradition. It effectively highlights the style’s unique characteristics—thin crust, square cuts, sweet sauce, and edge-to-edge toppings—and its affordability, which has fostered broad local appeal. The article also acknowledges the role of innovation (e.g., Donatos’ Peppamatic) and adaptation (e.g., global fusion pizzas)...