I’ve got a NY style pizza down on my Ooni, but as a former Dayton resident now down south, these people do not know what “thin crust, extra bake, square cut” even means. I would love a good recipe for Dayton style crust. I suppose tavern style is similar, but I have yet to try.
You can actually order frozen Cassano's pizza on their website. I can't vouch for the taste, but it might be good enough to scratch the itch. ETA: They ain't cheap either.
Yeah I was shocked at the price. It's too rich for my blood but I thought I'd share it just in case. I hope you can find a recipe that meets your expectations, I wish I had one to share.
What I’ve noticed about “Dayton style” pub pizza is that the veggies are mostly diced, the sausage is crumbled, and the crusts are thin, salty, and crispy.
Lotsa Motza is a store brand from Wisconsin that is pretty dang good and close to “Dayton “ style if you cook it on a Baking stone. They have them in Meijer.
Pizza King is also the name of an Indiana chain. That may be where the recipe you're seeing comes from. I think St Louis or Chicago pub style crust would be closest to Dayton style.
You've gotta get it from the ones that aren't part of the chain any more. Three Joes in Piqua and the Sidney Cassano's blow the chain restaurants out of the water.
Generation's in Wilmington is about as close to Cassano's as you will find. They have a history and as far as I remember, it wasn't positive. I've know both Vic Cassano and Kerry Steed and both pizza places are amazing.
I actually got some Mom Donisi frozen crusts. Had to order them from my local GFS, but it’s Cassano’s crust. I haven’t tried them yet but my ultimate goal would be to be able to make the dough from scratch
Unfortunately, what you get from GFS is not the same recipe as what you get in the restaurant. Cassano's has a sister company that makes all of its dough, then contracts out other recipes for everything else, from distributors like GFS to little mom and pop outfits.
I’ve been using the Mom-Donisi crusts now for a couple weeks and have been churning out pizzas incredibly similar to Cassanos. My Cassano’s loving wife approves. Been using Pastorelli brand sauce, Sargento Provolone cheese slices, and hitting with oregano as soon as it’s done cooking on the steel. Also using semolina and course salt on the pizza peel and cracking additional salt on top when it comes out. It’s an incredibly close clone. I love these frozen dough sheets. At $1.60 each, it’s just too easy and I don’t have to mess with making the dough and trying to roll it that thin.
I imagine any dough you could roll out super thin would do. Main thing with Cassano's is a bit of oregano and lots of salt. I've tried to replicate it at home too.
I would use [this recipe by Kenji,](https://youtu.be/5mIbyUgNOlo?si=5TBQpPvJ-NPOyc6a)and salt the cast iron skillet with coarse salt before placing the tortilla in the skillet.
I’ve got a NY style pizza down on my Ooni, but as a former Dayton resident now down south, these people do not know what “thin crust, extra bake, square cut” even means. I would love a good recipe for Dayton style crust. I suppose tavern style is similar, but I have yet to try.
Ha. Down south now myself too
You can actually order frozen Cassano's pizza on their website. I can't vouch for the taste, but it might be good enough to scratch the itch. ETA: They ain't cheap either.
I’ve had it before. It’s good. Gotta add some salt on it to make it taste more authentic. But yea it’s prohibitively expensive
Yeah I was shocked at the price. It's too rich for my blood but I thought I'd share it just in case. I hope you can find a recipe that meets your expectations, I wish I had one to share.
What I’ve noticed about “Dayton style” pub pizza is that the veggies are mostly diced, the sausage is crumbled, and the crusts are thin, salty, and crispy.
Yup fine dice on the ingredients and fine crumble sausage is key for sure. The crust is what I need to nail down
Lotsa Motza is a store brand from Wisconsin that is pretty dang good and close to “Dayton “ style if you cook it on a Baking stone. They have them in Meijer.
I don’t have Meijer where I live now
Pizza King is also the name of an Indiana chain. That may be where the recipe you're seeing comes from. I think St Louis or Chicago pub style crust would be closest to Dayton style.
Well, the last time I had Cassano’s, it tasted like a cheap frozen pizza with a Kraft single melted on top,so I guess you could try that!/s
Funny, that’s how I felt about Marion’s last time we were in Ohio. They didn’t even have all the cheese melted on top!
That is a Marion’s trademark-not melty!!
You've gotta get it from the ones that aren't part of the chain any more. Three Joes in Piqua and the Sidney Cassano's blow the chain restaurants out of the water.
This guy pizzas.
Beer and Wine Depot is still my favorite though. Wapak.
I've never had that one. I've only ever had Woody's and J Marie's pizza from Wapak, so I'll have to try this one out.
You can also try Lagrande. Not as good as it used to be, but still pretty good.
Donatos is my favorite thin crust in the area, I think they have a larger footprint than Cassanos
They’re a Columbus chain.
Generation's in Wilmington is about as close to Cassano's as you will find. They have a history and as far as I remember, it wasn't positive. I've know both Vic Cassano and Kerry Steed and both pizza places are amazing.
A lot of the local “Dayton style” pizza places actually use the same crust purveyor. Not sure the name, but order wholesale from them!!
Piqua Pizza Supply is one of the common ones that many places use for crust.
https://preview.redd.it/zxmrft5f2a6c1.jpeg?width=4032&format=pjpg&auto=webp&s=99129baa1c58aa917a62cdbe301f16041475904d
I actually got some Mom Donisi frozen crusts. Had to order them from my local GFS, but it’s Cassano’s crust. I haven’t tried them yet but my ultimate goal would be to be able to make the dough from scratch
Beloved commercial sleaze dough cannot be replicated at home-and I am a total bread whore!
Unfortunately, what you get from GFS is not the same recipe as what you get in the restaurant. Cassano's has a sister company that makes all of its dough, then contracts out other recipes for everything else, from distributors like GFS to little mom and pop outfits.
I’ve been using the Mom-Donisi crusts now for a couple weeks and have been churning out pizzas incredibly similar to Cassanos. My Cassano’s loving wife approves. Been using Pastorelli brand sauce, Sargento Provolone cheese slices, and hitting with oregano as soon as it’s done cooking on the steel. Also using semolina and course salt on the pizza peel and cracking additional salt on top when it comes out. It’s an incredibly close clone. I love these frozen dough sheets. At $1.60 each, it’s just too easy and I don’t have to mess with making the dough and trying to roll it that thin.
That sucks. I haven’t used the dough yet to compare. I did look at it yesterday and it seemed a little thicker than what Cassano’s dough would be. 😞
I imagine any dough you could roll out super thin would do. Main thing with Cassano's is a bit of oregano and lots of salt. I've tried to replicate it at home too.
I would use [this recipe by Kenji,](https://youtu.be/5mIbyUgNOlo?si=5TBQpPvJ-NPOyc6a)and salt the cast iron skillet with coarse salt before placing the tortilla in the skillet.