Columbus-style pizza lands ‘New York Post’ feature

Is it contentious to think Columbus-style pizza can be comfortably placed among the greats?

Perhaps not after the attention it was given in a New York Post article published this week, with a headline reading, “Move over, New York and Chicago — a Midwest pizza style is taking over.”

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The article shouts out the distinct aspects of Columbus pizza we’ve come to know and love—edge-to-edge sauce, cheese, and toppings; the thin crust; and the tavern-style square and rectangular slices. 

Mainstays in the Columbus pizza scene are also recognized in the article, like Romeo’s, Massey’s, and Donatos.  

And the New York Post wouldn’t be the first publication to laud Columbus pies. The article pointed to a 2024 study by Chef’s Pencil that used data trends to determine that Columbus is the 4th most pizza-obsessed city in the world—that’s ahead of Rome and Chicago, by the way. And last month, Eater praised Columbus as one of America’s great pizza cities. 

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