614feast picks his five favorite THICC pizzas in Columbus

What’s your favorite pizza style? If you ask me, my answer is, yes! I love pizza in all forms—whether it’s a thin, Columbus or New York slice, or a thick, Detroit or Chicago deep-dish slice. I most frequently eat thin pizza but let’s get into the thick of it with my favorite thick slices of pizza in Columbus.

Meister’s Bar (1168 Chambers Rd)

This old-school dive bar serves up a delicious deep dish. My go-to is the Meat Lover, which features pepperoni, sausage, ham, and bacon. From top to bottom, this deep dish is a major feast. The sauce is savory and loaded with flavor, the crust is perfectly crunchy, and there’s tons of cheese and toppings.

Pie of the Tiger (674 N High St)

Located inside the Short North Tavern, their pizza is a hybrid of Sicilian and Detroit styles. If you’re a pepperoni fan, go for the Just Pepperoni, which comes with provolone and jumbo pepperoni, with the red sauce on top. For something different, try the Dill Thrill—it’s topped with minced garlic, garlic butter, provolone, dill pickles, ranch, and Old Bay hot sauce. 

BROUGHT TO YOU BY

Ange’s Pizza Hilliard (2149 Hilliard Rome Rd, Hilliard)

Ange’s is known for its amazing Columbus-style thin crust, but the Hilliard location also serves a phenomenal deep dish. I went for the Pepperoni and Sausage Deep Dish, and this thing was loaded with toppings, cheese, and sauce. It held its shape perfectly and was just as good as their famous thin-crust pies.

Adriatico’s New York Style Pizza (1618 Neil Ave)

A campus staple for nearly 40 years, all of their specialty pizzas are great, but my favorite is the Thick Sicilian Pepperoni Hot Honey. It’s topped with pepperoni, fresh basil, and drizzled with Mike’s Hot Honey for the perfect sweet and spicy combo.

Paulie Gee’s Short North (1195 N High St)I first tried Paulie Gee’s in Brooklyn, and they have locations in Chicago and Philadelphia too, so it’s pretty cool Columbus has one. It’s hip to be square at Paulie Gee’s, and I highly recommend the Pep & Burrata Square. It has a cheddar edge, aged mozzarella, fresh mozzarella, Ezzo pepperoni, burrata, basil, Mike’s Hot Honey, and Parmigiano Reggiano.

Want to read more? Check out our print publications, (614) Magazine and Stock & Barrel. Learn where you can find free copies of our newest issues here!

BROUGHT TO YOU BY