Red Bird Pizza

@redbird_pizza opened in 2024 after starting as a home-baking passion project. They describe what they make as “East Coast style” pizza. It’s almost always a good sign when a pizzeria has a more nuanced description than just “New York style.” It suggests they have thought seriously about what they’re trying to make.

FWIW, I thought the pizza leaned a bit Jersey style. I’ve eaten a lot of pizza in New Jersey over the years, and Jersey pizza typically looks similar to NY style, but the crust can be a little thicker and crisper. Red Bird seems broadly in that tradition, although with the kind of careful dough work you see at better new-wave pizzerias.

I ordered the pepperoni. The medium-cut pepperoni cups (not too thick, not too thin) crisped nicely around the edges, with fresh basil scattered between. It was a little greasy in a good way, but everything worked together and it tasted excellent.

Red Bird says its pizzas are served “well done” (some people need to be warned that a properly charred crust adds flavor and character). Red Bird has a dedicated process for aging its dough, and the fermentation was demonstrated by the crust. It had excellent flavor on its own, with an airy interior, a crisp bottom and a tasteful amount of char around the cornicione. It was a little thicker than a typical New York slice, but still light rather than doughy (unlike some Midwest abominations that call themselves New York style).

Overall, this was an exceptionally well-crafted pizza and the best I’ve had in the Dayton area. It’s great to see this type of thoughtful well-crafted pizza in Miamisburg. If you care about excellent pizza in Southwest Ohio, Red Bird should be on your list.