Columbus-style pizza is gaining national attention

Columbus-style pizza—known for a thin crust, slightly sweet tomato sauce and edge-to-edge provolone-and-mozzarella—is drawing wider notice, and local brands such as Donatos are cited for helping popularize the style beyond the city.

Columbus, Ohio is drawing attention for a local pizza style called Columbus-style pizza. The specialty is built on a thin crust, a slightly sweet tomato sauce and generous provolone-and-mozzarella cheese. Pies are typically topped edge-to-edge and baked with little to no exposed crust. The pizza is commonly cut tavern-style into squares or rectangles and has roots in mid-20th-century Columbus eateries. What is known: - Columbus-style pizza features a thin crust with a slightly sweet tomato sauce and heavy use of provolone and mozzarella, or sometimes provolone alone. - Toppings are placed edge-to-edge, often including many pieces of pepperoni, and pies are baked with minimal exposed crust. - Pizzas are cut tavern-style into squares or rectangles, which is a common sharing format in the area. - The style developed in the mid-20th century; local restaurateurs such as the Massucci brothers are credited with helping shape it. - Donatos, founded in 1963 in Columbus, is cited for popularizing the style and uses smoked Wisconsin provolone; the chain says it operates across multiple states. Summary: Columbus-style pizza’s defining features and local history are helping Columbus gain national recognition as a notable pizza city, with media coverage and local chains cited as contributors. What comes next is undetermined at this time.