February 08, 2019

25 Essential Cincinnati Pizzerias You Should Have Tried By Now

Ask any person what their favorite food is, and one of the top answers is likely to be “pizza.” Not only because pizza is delicious, but also because it’s ubiquitous in the American diet, has many subsects from which to choose (New York-style, Neapolitan, pizza rolls, etc.) and can please just about every diner, from babies to foodies and college bros to paleo people (there are now cauliflower-crust pizzas in your grocer’s freezer). Pizza is a great equalizer. It’s round. It’s shareable. It’s a communal convenience food and one of the first innovative meals to be delivered directly to your home. Way before UberEATS, there were pizza delivery guys saving dinnertime for busy families and babysitters everywhere. The Queen City has plenty to offer on the pizza front, and we put together this slideshow to highlight some of those options for you fine Cincinnatians. We may not have covered all of them, but this is a great jumping off point for 'za lovers across the region.
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Two Cities Pizza Company
202 W. Main St., Mason
New York City and Chicago are well-known for several things. But most importantly, each city is known for a particular style of pizza. Now, you don’t have to travel further than Mason to get a taste of both. Two Cities Pizza Company, a dining destination housed in Mason’s former city hall — with a bit of an Art Deco nightclub rebrand — closes the chasm between the dueling pizza metropolises. Go classic and grab a Windy City with sausage, onion, green pepper and chunky tomato; and the Marathoner NYC-style margherita. In addition to pizza, they offer tempting best-of-both-worlds street food from each city, like a Chicago dog with all the fixings (no ketchup; add celery salt) or a New York dog with brown mustard and sauerkraut.  
Photo via Facebook.com/TwoCitiesPizza

Two Cities Pizza Company

202 W. Main St., Mason
New York City and Chicago are well-known for several things. But most importantly, each city is known for a particular style of pizza. Now, you don’t have to travel further than Mason to get a taste of both. Two Cities Pizza Company, a dining destination housed in Mason’s former city hall — with a bit of an Art Deco nightclub rebrand — closes the chasm between the dueling pizza metropolises. Go classic and grab a Windy City with sausage, onion, green pepper and chunky tomato; and the Marathoner NYC-style margherita. In addition to pizza, they offer tempting best-of-both-worlds street food from each city, like a Chicago dog with all the fixings (no ketchup; add celery salt) or a New York dog with brown mustard and sauerkraut.
Photo via Facebook.com/TwoCitiesPizza
Joe’s Pizza Napoli
507 Chamber Drive, Milford
Tucked away in the Cincinnati suburbs, Joe’s Pizza Napoli reaffirms faith in the Old World — in the value of utilizing traditional methods to prepare a meal — and it is a worth-the-drive dining destination no matter where you live in the city. Naples has strict guidelines for how pizza is made in their traditional style — 100-percent wood fired, certain ingredients, certain procedures. The characteristics of Neapolitan pizza include hand-crushed San Marzano tomatoes; mozzarella cheese; a dough comprised of water, fresh yeast, flour (Caputo, a very fine 00 grit in this case); and salt. The hydration level on Joe’s pizza is about 60 percent. Everything is made fresh every day and owner Joe Nunner is proud not to have a freezer or a microwave anywhere in the kitchen. Along with his masterful pizzas (both red and white varieties), there are green salads, calzones, meatballs and cannelloni. 
Photo: Hailey Bollinger

Joe’s Pizza Napoli

507 Chamber Drive, Milford
Tucked away in the Cincinnati suburbs, Joe’s Pizza Napoli reaffirms faith in the Old World — in the value of utilizing traditional methods to prepare a meal — and it is a worth-the-drive dining destination no matter where you live in the city. Naples has strict guidelines for how pizza is made in their traditional style — 100-percent wood fired, certain ingredients, certain procedures. The characteristics of Neapolitan pizza include hand-crushed San Marzano tomatoes; mozzarella cheese; a dough comprised of water, fresh yeast, flour (Caputo, a very fine 00 grit in this case); and salt. The hydration level on Joe’s pizza is about 60 percent. Everything is made fresh every day and owner Joe Nunner is proud not to have a freezer or a microwave anywhere in the kitchen. Along with his masterful pizzas (both red and white varieties), there are green salads, calzones, meatballs and cannelloni.
Photo: Hailey Bollinger
Strong’s Brick Oven Pizzeria
336 Monmouth St., Newport, Ky.
The eatery’s signature Pizza Alla Vodka is a must-order every time you go. The dough is thin with beautiful, crisp air pockets that bulge out of the golden, charred and chewy crust. The toppings are tossed deliberately but asymmetrically, rustic in every sense. This goldmine of flavors combines creamy sauce with mushrooms, spinach and the salty-sweet prosciutto di Parma. There is no such thing as leftovers with this pizza. 
Photo: Khoi Nguyen

Strong’s Brick Oven Pizzeria

336 Monmouth St., Newport, Ky.
The eatery’s signature Pizza Alla Vodka is a must-order every time you go. The dough is thin with beautiful, crisp air pockets that bulge out of the golden, charred and chewy crust. The toppings are tossed deliberately but asymmetrically, rustic in every sense. This goldmine of flavors combines creamy sauce with mushrooms, spinach and the salty-sweet prosciutto di Parma. There is no such thing as leftovers with this pizza.
Photo: Khoi Nguyen
Taft’s Brewpourium
4831 Spring Grove Ave., Spring Grove Village
An extension of Over-the-Rhine’s Taft’s Ale House, the Brewpourium is fitted with all of Taft’s top beers, New Haven-style “apizza” and enough televisions to satisfy all of Cincinnati’s sports fans. Apizza is a crispy, coal-fired version of Neapolitan pizza that originated in Connecticut, which the Brewpourium opted to serve over other styles (e.g. New York, Chicago) because William Howard Taft — former president, Cincinnati native and brewery namesake — went to Yale in New Haven. The dough is made with filtered water and flour imported from Italy, and toppings range from classic white clam to a BBQ Pork Pie. 
Photo: Hailey Bollinger

Taft’s Brewpourium

4831 Spring Grove Ave., Spring Grove Village
An extension of Over-the-Rhine’s Taft’s Ale House, the Brewpourium is fitted with all of Taft’s top beers, New Haven-style “apizza” and enough televisions to satisfy all of Cincinnati’s sports fans. Apizza is a crispy, coal-fired version of Neapolitan pizza that originated in Connecticut, which the Brewpourium opted to serve over other styles (e.g. New York, Chicago) because William Howard Taft — former president, Cincinnati native and brewery namesake — went to Yale in New Haven. The dough is made with filtered water and flour imported from Italy, and toppings range from classic white clam to a BBQ Pork Pie.
Photo: Hailey Bollinger
A Tavola Bar + Trattoria
1220 Vine St., Over-the-Rhine
Armed with a pizza oven from Naples, Italy, A Tavola strikes a resounding chord of authenticity while redefining the perfect pie. Their playful selection of signature pizzas — such as the Fig + Prosciutto, Sweet Pea + Bacon or Sausage + Sage — are a blend of the familiar coupled with the exotic. Whet your appetite with their stuffed dates, filled with house sausage, wrapped in smoky bacon and topped with tomato sauce, or share a plate of Tagliatelle al Ragu. 
Photo: Hailey Bollinger

A Tavola Bar + Trattoria

1220 Vine St., Over-the-Rhine
Armed with a pizza oven from Naples, Italy, A Tavola strikes a resounding chord of authenticity while redefining the perfect pie. Their playful selection of signature pizzas — such as the Fig + Prosciutto, Sweet Pea + Bacon or Sausage + Sage — are a blend of the familiar coupled with the exotic. Whet your appetite with their stuffed dates, filled with house sausage, wrapped in smoky bacon and topped with tomato sauce, or share a plate of Tagliatelle al Ragu.
Photo: Hailey Bollinger
Trotta’s Pizza & Drive-Thru
3501 Werk Road, Western Hills
A beverage drive-thru with above-average pizza, including the Lotta Trotta big-ass pie, available in a variety of interesting topping combinations: the Salami Roll-Up (salami, cream cheese, cheddar cheese and provolone), Chili Pizza (chili and cheddar cheese) and Hot Wing (hot wing sauce, bits of blue cheese, chicken and provolone). 
Photo: Devin Luginbill

Trotta’s Pizza & Drive-Thru

3501 Werk Road, Western Hills
A beverage drive-thru with above-average pizza, including the Lotta Trotta big-ass pie, available in a variety of interesting topping combinations: the Salami Roll-Up (salami, cream cheese, cheddar cheese and provolone), Chili Pizza (chili and cheddar cheese) and Hot Wing (hot wing sauce, bits of blue cheese, chicken and provolone).
Photo: Devin Luginbill
Camporosso
2475 Dixie Hwy., Ft. Mitchell, Ky.
This wood-fired pizza destination in Northern Kentucky is a neighborhood hang in a converted auto shop. Enjoy Italian-American classics and crusty Neapolitan-style pizzas topped with options ranging from sopressata and local hot honey to four cheeses. The American-style pies are more traditional. 
Photo: Emerson Swoger

Camporosso

2475 Dixie Hwy., Ft. Mitchell, Ky.
This wood-fired pizza destination in Northern Kentucky is a neighborhood hang in a converted auto shop. Enjoy Italian-American classics and crusty Neapolitan-style pizzas topped with options ranging from sopressata and local hot honey to four cheeses. The American-style pies are more traditional.
Photo: Emerson Swoger
Goodfellas Pizzeria
1211 Main St., Over-the-Rhine / 603 Main St., Covington, Ky.
The place to be when you stumble out of the bar at 2 a.m. (or for lunch), Goodfellas makes their dough fresh every morning and their sauce in-house. They also offer subs, calzones and a multitude of delectable dipping sauces. A bourbon bar is upstairs. 
Photo: Hailey Bollinger

Goodfellas Pizzeria

1211 Main St., Over-the-Rhine / 603 Main St., Covington, Ky.
The place to be when you stumble out of the bar at 2 a.m. (or for lunch), Goodfellas makes their dough fresh every morning and their sauce in-house. They also offer subs, calzones and a multitude of delectable dipping sauces. A bourbon bar is upstairs.
Photo: Hailey Bollinger
Harvest Pizzeria
1739 Elm St., Over-the-Rhine
Harvest Pizzeria pizzas have a magically crunchy-yet-chewy and light-but-substantial crust with gourmet toppings like fennel sausage, almond pesto and vegan chorizo; the menu is rounded out by yummy small plates, salads and burgers — the whipped cheese, cherry tomato and candied prosciutto bruschetta is almost good enough to fight over. Also try the buttermilk-fried pickles with zesty remoulade. They’re addictive. 
Photo: Brittany Thornton

Harvest Pizzeria

1739 Elm St., Over-the-Rhine
Harvest Pizzeria pizzas have a magically crunchy-yet-chewy and light-but-substantial crust with gourmet toppings like fennel sausage, almond pesto and vegan chorizo; the menu is rounded out by yummy small plates, salads and burgers — the whipped cheese, cherry tomato and candied prosciutto bruschetta is almost good enough to fight over. Also try the buttermilk-fried pickles with zesty remoulade. They’re addictive.
Photo: Brittany Thornton
Incline Public House
2601 W. 8th St., Price Hill
Incline Public House is not specifically a pizzeria but the pizzas coming out of their Price Hill kitchen are damn good. For $3, you can substitute a gluten-free crust on any of their pies, like the Prosciutto Fig with fig jam, prosciutto, caramelized onions and goat cheese, finished with an arugula topper. 
Photo via Facebook.com/InclinePublicHouse

Incline Public House

2601 W. 8th St., Price Hill
Incline Public House is not specifically a pizzeria but the pizzas coming out of their Price Hill kitchen are damn good. For $3, you can substitute a gluten-free crust on any of their pies, like the Prosciutto Fig with fig jam, prosciutto, caramelized onions and goat cheese, finished with an arugula topper.
Photo via Facebook.com/InclinePublicHouse