Ron’s Pizza

I recently found myself in Miamisburg, Ohio, a picturesque small town full of surprisingly bustling shops just south of Dayton, Ohio (One of my top two Daytons in the greater Cincy megalopolis). Exploring, I enjoyed some Dwight Yoakam blasted on Main Street by a local bar, visited a bookstore, and hit up a knickknack store (where I contemplated buying a pillow that said “I finally got my $#|+ together. The only problem is: I forgot where I put it.”), before making it to Ron’s Pizza.

Ron’s produces a classic version of Dayton tavern style with a very thin, lightly salted crust that acts more as a functional carrier of toppings than a focal point. The crust was cracker-thin and somewhat crunchy, though not as crisp as a lot of tavern style. The bottom was lightly charred (mostly near the edges) and a slice would stick out when held with just a bit of sag. The toppings were layered edge-to-edge. The pepperoni was lightly cooked - as if it was added post-bake - but I imagine this is just a result of how quickly the thin pies are baked. My favorite slices were those on the perimeter, where the well-baked cheese caramelized, and seeped around the edges, adding a burst of flavor.

Overall, Ron’s achieves a faithful Dayton-style experience - it’s a quality tavern pie. Also, to paraphrase Mitch Hedberg, this is a great pizza if you’re in the mood to eat twenty slices.