Miamisburg, Where the Legend Feels Local

Walk down to Ron’s Pizza Tavern & Patio on a warm evening and you’ll see why this place anchors the legend. The patio is a genuine community living room — casual tables, families with shareable pies, a steady stream of carry‑out boxes heading to porches nearby. Inside, the tavern vibe is unfussy and welcoming. People come because it feels comfortable to be a regular here: the servers recognize returning faces, the pizzas arrive hot and square‑cut, and the menu reads like a time capsule with just enough modern edges to keep things interesting.

Ron’s helped put “independent Dayton pizza” on the map by showing that you could take the familiar framework — thin crust, edge‑to‑edge toppings, party cut — and dial in your own bake, sauce profile, and toppings balance. That personality is what kick‑started so much friendly debate in the Miami Valley: not whether square‑cut was good, but whose version of it sang the loudest.

Origin Notes: A Breakaway That Fueled a Pizza Scene

Dayton’s pizza history is full of connections and healthy competition. Ron’s story is often told as a turning point — an alumni‑turns‑operator moment that brought a fresh, independent voice to a style taking shape citywide. The split from the established order wasn’t just business drama; it became part of the lore that drew lines on Friday nights and gave diners a reason to try a second place before choosing favorites. The result wasn’t a feud so much as an upgrade to the whole region’s expectations. If you loved the thin‑crust square cut, you suddenly had more than one definitive option — and that pressure made everyone sharper.

Dayton old‑timers still describe the era as a friendly “pizza war” — not bullets and cannons, but ovens and opinions.

Today, that spirit survives on the Miamisburg patio, where you can overhear comparisons at almost any table: whose sausage has the best bite, which pie carries more heat, where the crust blisters just right. It’s part of the fun, and Ron’s leans into it with consistency. The pies come out evenly baked and cut to share, so each person can build a tasting flight of squares without slowing down the conversation.

Ron’s Style: Thin, Savory, Built for Sharing

Dayton‑style fans will recognize the fundamentals at Ron’s: a lean, crisp crust with just enough flex to avoid crumbling; sauce that tilts savory with a light sweetness; cheese that melts clean without pooling; and toppings distributed all the way to the edge. The squares make the texture differences pop: edges deliver crunch and a hint of caramelized cheese; centers give you a soft bite with a smooth melt. The bake temp and timing are tuned so you can linger over conversation without the crust going soft.

• Crust: Thin, quick bake, holds up under edge‑to‑edge toppings.
• Sauce: Balanced and slightly savory; never heavy.
• Cheese: Even coverage; the goal is a tidy melt, not a blanket.
• Cut: True party cut — dozens of squares built for passing plates around the table.

Menu Deep Dive: What to Order at Ron’s

Ron’s menu reads like a greatest‑hits collection for a neighborhood tavern with pizza at the center. Here’s how to build a table that captures the house style and keeps everyone happy.

Signature Pizzas

• The Ron’s Deluxe: A balanced roster of pepperoni, sausage, mushrooms, onions, and peppers spread to the edge. Order this if you’re visiting for the first time; it’s the purest read on how Ron’s balances bake, toppings density, and melt.
• Sausage & Banana Peppers: A Miami Valley staple. The sausage has a gentle spice and a crumbly texture that plays nicely against the pepper tang.
• Pepperoni, Well‑Done: The crust holds up to a slightly longer bake, and the pepperoni edges crisp without drying. Great side‑by‑side comparison against other trail stops.
• Green Olive & Onion: A local sleeper combo — salty, zesty, and excellent on an ultra‑thin base.

Build‑Your‑Own Pizza

Because the crust is thin, think in “small toppings”: diced onions, sliced olives, finely crumbled sausage, and chopped peppers. Heavy, wet ingredients can tip the balance, so if you’re adding fresh tomatoes or extra sauce, go light or split them across two pies.

Starters & Shareables

• Garlic Bread with Cheese: Oven‑melted and shareable; a classic warm‑up that signals “this is a pizza night.”
• Wings: Crisp exterior with simple sauces; great if your table wants a non‑pizza bite.
• Breaded Mushrooms or Zucchini: Tavern staples; add a squeeze of lemon for brightness.

Subs, Pastas & Tavern Plates

Like most true taverns, Ron’s keeps a dependable lineup beyond pizza:

• Italian Sub (Toasted): Meats and provolone warmed through in the pizza oven for texture; ask for banana peppers on the side.
• Meatball Sub: Classic comfort; request extra napkins and enjoy.
• Spaghetti with Meat Sauce: Straightforward, old‑school, and portioned for hunger after a game.
• Chef or Antipasto Salad: Crisp counterpoint to a table full of square‑cut.

Kids, Groups & Game‑Night Strategy

Square‑cut is inherently group‑friendly. For mixed tastes, two mediums with distinct toppings beat one large. Add a salad and a starter to moderate the pace so the last squares stay crisp. If you’ve got kids, the smaller pieces make negotiations easy — everyone can try things without committing to a giant wedge.

The Patio: Why People Fall in Love with This Place

The Miamisburg patio deserves its reputation. It’s the kind of space where pizza just makes sense — outdoor air, casual seating, a parade of square‑cut trays, and glasses clinking as sunset hits the brick. The atmosphere turns a simple dinner into a small event, and in summer the energy feels festival‑like on weekends. If you’re building a Dayton Pizza Week crawl, plan one patio stop here for the vibe alone. It’s a perfect contrast to a classic dine‑in hall elsewhere on the trail.

• Timing tip: Early evenings fill fast. Put your name in and grab a starter while you wait.
• Weather plan: The inside tavern is cozy if the forecast flips. Either way, the pizza’s the constant.

How Ron’s Fits Your Dayton Pizza Week

Use Ron’s as your independent benchmark. Start your week at a foundational classic, then schedule Ron’s mid‑week to see how an owner‑driven shop expresses the same thin‑crust grammar differently. Compare sausage spice, sauce sweetness, cheese blend, and bake level square‑by‑square. If you’re tracking preferences with friends, Ron’s is often where opinions sharpen — in a good way.

• Day 2 or 3: Ron’s Deluxe + garlic bread with cheese; share a pitcher and talk bake levels.
• Side‑by‑side night: Order one well‑done pepperoni here and the same at another trail stop for a true A/B test.
• Weekend patio session: Bring a bigger group and split three mediums with different topping profiles.

Locations, Hours & Planning

Restaurant hours and addresses can change. For the most current info, we keep a live directory page and encourage owners and readers to submit updates.

• Dayton Report Directory: Ron’s Pizza — current addresses, hours, and phone numbers for the Miamisburg Tavern & Patio and other area locations.
• Add or update a listing — pizzeria owners can submit changes, specials, and Pizza Week offers.

Flagship focus: Ron’s Pizza Tavern & Patio, Miamisburg — the best‑known outpost and the heart of this story. Expect lively crowds during Pizza Week and on game nights.

Other locations: Ron’s branding appears at additional shops in the Miami Valley. Mentioned frequently by readers: West Carrollton, Kettering, and other nearby communities. Always double‑check addresses and operating details on our directory — independent spots may vary in menu and management.

Insider Tips: Order Like a Regular

• Ask for well‑done if you like a little extra snap from the crust and crispy cheese edges.
• Mix toppings for texture: Crumbled sausage plus diced onion gives flavor without adding weight to the thin base.
• Two mediums over one large: Keeps crust integrity high while letting your table try more combos.
• Reheat on a skillet: Two to three minutes, dry pan, medium heat — the squares crisp right back up.

Why Ron’s Matters

Ron’s symbolizes the independent streak that made Dayton’s pizza scene so fun. The Miamisburg patio isn’t just a place to eat; it’s a place to talk about pizza — to compare square for square and celebrate the tiny differences that locals care about. That spirit is the real “pizza war”: a friendly rivalry that keeps the ovens honest and the regulars loyal.

Map It on the Dayton Pizza Trail

In our main Pizza Wars feature, Ron’s appears after Cassano’s for a reason: you appreciate the style’s blueprint first, then you see how an independent shop makes it personal. From here, head to Marion’s Piazza for the dine‑in institution, Joe’s Pizzeria for the quiet classic, and a modern shop under The Modern Wave to see how today’s ovens reinterpret old‑school thin crust.

The Origin: From Franchisee to Founder

Like many Dayton pizza legends, Marion’s story is woven into the city’s early boom. Marion Glass honed his pizza sense inside the prevailing thin‑crust tradition before going all‑in on an idea that felt obvious once you stepped into it: the pizza itself was perfect for groups — so why not build a restaurant that welcomed whole teams, families, and celebrations? In 1965, the first Marion’s Piazza opened on Shroyer Road, trading a quick carry‑out counter for generous dining rooms where pizza could be the main event rather than an errand.

The square‑cut “party” style suited that vision. Instead of giant wedges that demanded two hands and absolute silence, a Marion’s pie broke into dozens of clean squares. You talked, you passed, you kept the conversation going while the pizza stayed crisp. Birthday parties, sports banquets, and family reunions found a natural home under Marion’s high ceilings and warm glow. Dayton suddenly had a place where pizza night looked and felt special.

The Marion’s Experience: Why the Dining Room Matters

From the moment you walk in, you sense that Marion’s is as much about where you eat as what you eat. The dining rooms are expansive without feeling impersonal. Orders are made at the counter, then pizzas arrive to tables built for sharing. The acoustics bounce with kids’ laughter and the clink of soda pitchers; the décor carries a classic Italianate vibe that somehow never goes out of style. If Cassano’s is the blueprint for the flavor of Dayton‑style, Marion’s is the blueprint for how the city eats it together.

• Group‑friendly layout: Long tables, easy seating for big parties, and traffic flow that keeps service brisk even on peak nights.
• Consistency at scale: Square‑cut pies land with enviable uniformity — center squares tender, edges crackling, toppings meticulously even.
• Celebration energy: Ask any local and they’ll mention a birthday or team party from childhood; Marion’s is woven into Dayton’s memories.

Style Check: What Makes a Marion’s Pie

Marion’s stays true to the Dayton grammar — ultra‑thin crust, edge‑to‑edge toppings, and the signature party cut — while dialing in a few house traits that loyalists adore:

• Crust: Thin, crisp, and fast‑baked with enough structure to hold generous toppings without sagging.
• Sauce: Balanced and restrained; designed to complement, not dominate.
• Cheese: Evenly grated for a tidy melt that fills every square without pooling.
• Cut: True square‑cut for community grazing — corners for crunch fiends, centers for those who love a softer bite.

The engineering is subtle but intentional. Because the crust is so thin, every choice — from pepper size to sausage crumble — affects balance. Marion’s gets that balance right with machine‑like regularity, which is why Dayton families trust it for big nights when everyone has an opinion.

Menu Deep Dive: What to Order at Marion’s

Marion’s menu is a study in crowd‑pleasers. The pizza line‑up covers all the classics with a few local winks. If you’re making a Pizza Week trail, we recommend approaching it like a tasting — one standard‑bearer pie and one curveball — so you can appreciate how Marion’s balances bake, toppings density, and melt.

Signature Pizzas

• The Marion’s Deluxe: Pepperoni, sausage, mushrooms, onions, and peppers — the gold‑standard composition for testing edge‑to‑edge coverage. Watch how the thin crust stays crisp under a full load.
• Sausage & Pepperoni: Dayton classic; the sausage crumble here has a satisfying spice snap that plays well against curled pepperoni edges.
• Banana Pepper & Onion: A zesty, lighter option that sings on ultra‑thin crust. Add olives if you like a salty pop.
• Cheese, Well‑Done: If you’re chasing pure texture, this is the move. The corners will caramelize just enough for that irresistible crisp bite.

Build‑Your‑Own Strategy

Think small and balanced. Diced onions, sliced olives, finely chopped peppers, and crumbled sausage disperse evenly on a thin base. If you’re tempted by heavy toppings (extra sauce or fresh tomato), consider splitting them across two pies to preserve crispness.

Beyond Pizza: Subs, Pastas & Salads

• Italian Sub (Toasted): Meats and provolone warmed through in the pizza oven with a gentle crunch to the bread.
• Meatball or Sausage Sandwich: Old‑school comfort with a marinara that plays nicely with a side of square‑cut.
• Spaghetti with Meat Sauce: Straightforward and generous; a kid‑friendly fallback.
• Antipasto or Chef Salad: Bright, crisp counterweight to a table full of pizza squares.

For Kids & Large Groups

Marion’s shines when your party size doubles. Two mediums in contrasting flavors often beat one loaded large for texture and variety. Pair with pitchers and a salad to pace the table. The square‑cut makes sharing politics painless — everyone finds their corner or center without a negotiation.

Texture Talk: The Square‑Cut Advantage

Marion’s is a master class in how the square cut transforms a meal. The neat grid builds a slow, social rhythm. Edge squares deliver crunch and a whisper of caramelized cheese; center squares keep their gentle chew and a consistent melt. Because each piece is compact, you can taste a half‑dozen combos in one sitting without hitting a wall. That’s why Marion’s doubles as both a place to celebrate and a place to compare notes — the geometry practically invites debate.

How Marion’s Fits Your Dayton Pizza Week Trail

Put Marion’s in the middle of your week for the fullest contrast. Start at a foundational classic to calibrate, then head here to see how dine‑in scale changes the feel without changing the fundamentals. After Marion’s, visit a modern shop to appreciate how wood‑fired or New‑York‑leaning bakes riff on the tradition.

• Day 2 or 3: The Marion’s Deluxe + antipasto salad; watch how the crust holds under full toppings.
• Compare night: Sausage & pepperoni here vs. the same at another stop; note spice and melt differences square‑for‑square.
• Family night: Two mediums with contrasting toppings + salad + a pitcher. Pace it so the last squares stay crisp.

Check specials and hours on our Dayton Pizza Week event page. If you’re a pizzeria owner participating in Pizza Week, submit your offer via Add a Listing so diners can plan their crawl.

Locations & Planning Your Visit

Marion’s maintains multiple dining rooms across the Miami Valley. Because hours and addresses can change, we keep a live directory listing with owner‑submitted updates and reader tips.

• Official Marion’s Website — menus, banquet info, and a store‑finder for all locations.

Planning tip: Weekend peak times can be lively. Consider early dinners for shorter lines, or call ahead for large parties. Dining rooms handle crowds well, but Pizza Week draws extra traffic.

Little Pieces of History (Why People Are Loyal)

Ask Daytonians why they vote for Marion’s and you’ll hear similar refrains: birthdays, team dinners, grandparents’ anniversaries, first dates turned engagements. The consistency becomes part of family memory. Some locals send frozen pies to relatives who moved away; others return from out‑of‑state and drive straight from the airport to the nearest Marion’s dining room. Loyalty here isn’t a marketing trick — it’s continuity you can taste.

“The first place I remember eating pizza with my whole team. Still tastes the same.”

“Edge pieces for me, center for my sister — we’ve had that arrangement since the 80s.”

Those are the kinds of stories that keep the Dayton Pizza Wars lively but friendly. Everyone has a favorite; Marion’s is many people’s first.

Order Like a Regular: Insider Tips

• Well‑done for texture: If you want extra snap and a touch more color on the edges, ask for a slightly longer bake.
• Two mediums over one large: Better crispness and variety when sharing with a group.
• Balance your build: Choose small‑cut toppings that disperse evenly — crumbled sausage, diced onion, sliced olives.
• Reheat right: Dry skillet, medium heat, two to three minutes. The crisp bottom comes back without drying the top.

Why Marion’s Matters

Marion’s anchored the social side of Dayton’s pizza identity. By proving that a thin‑crust, square‑cut pie could headline a full evening out, Marion’s gave Dayton its signature dining room — a place where time slows, conversations stretch, and pies land with the comforting certainty of tradition. In the long story of the Dayton Pizza Wars, Marion’s is the chapter where pizza became not just what you eat, but where you gather.

Map It on the Dayton Pizza Trail

In our main feature, Marion’s follows the independent spark of Ron’s Pizza and precedes the quiet classic of Joe’s Pizzeria. Finish your week with a modern stop under The Modern Wave to see how today’s ovens interpret the thin‑crust legacy.

Origins & Reputation: A Local’s Local

Joe’s occupies a cherished lane in Dayton lore: the neighborhood pizzeria with a loyal following and just enough history to feel like family. The story you’ll hear most often is less about a single grand opening than about lineage — owners and staff who learned the Dayton‑style grammar and insisted on the details that make it sing. Over time, that insistence turned into reputation. Joe’s became the place you recommend to friends who love thin‑crust done right, the kind of spot that earns its compliments in square‑cut increments.

While the Dayton Pizza Wars often gets framed around big personalities and dining rooms, Joe’s reminds us that craftsmanship can be quiet. The ovens run hot, the bakes land consistently, and the small decisions — how finely to crumble the sausage, how far to spread the cheese, when to pull the pie — add up to the kind of balance that keeps locals loyal.

Style Notes: What a Joe’s Pie Tastes Like

Within the Dayton framework — thin crust, edge‑to‑edge toppings, square cut — Joe’s puts emphasis on clarity. Nothing shouts. The crust carries a light crackle, the sauce leans bright and savory, and the cheese melts into a cohesive layer that binds without blanketing. Here’s how to taste the house signature:

• Crust: Thin and crisp with minimal chew — sturdy enough to hold toppings but delicate at the bite.
• Sauce: Balanced, with a subtle herb note; designed to support rather than dominate.
• Cheese: Even distribution for a clean, unified melt across every square.
• Cut: True party cut, so you can compare edges versus centers as you go.

The effect is deceptively simple: a pie you keep reaching for because each square feels light, precise, and satisfying. It’s the Dayton ideal of balance — flavor forward, never heavy.

Menu Deep Dive: What to Order at Joe’s

Joe’s keeps a focused menu aimed at thin‑crust lovers and neighborhood families. Think pizza first, with a strong lineup of subs, salads, and a few old‑school sides that round out the table. If you’re mapping a Pizza Week trail, use Joe’s as your “precision stop” — the place where you notice finesse.

Signature Pies

• The Joe’s Deluxe: Pepperoni, sausage, mushrooms, onions, and peppers — a classic test of build quality. At Joe’s, the distribution is meticulous, so every square eats like a complete bite.
• Sausage & Banana Peppers: A Miami Valley favorite. Joe’s sausage crumble tends to be fine and evenly seasoned; banana peppers add bright acidity without weighing down the crust.
• Pepperoni (Well‑Done): Order a slightly longer bake to bring out freckling on the underside and a delicate crisp on the pepperoni edges.
• Green Olive & Onion: Salty, aromatic, and perfect on ultra‑thin crust. Add mushrooms if you like an earthier profile.

Build‑Your‑Own (Dayton‑Style)

Keep toppings small and evenly dispersed. Crumbled sausage, diced onions, sliced black or green olives, chopped bell peppers — all play well on a thin base. If you’re tempted by extra sauce or fresh tomatoes, split them across two pies to preserve crispness.

Starters & Sides

• Garlic Bread with Cheese: Oven‑melted, shareable, and a nostalgic way to start a square‑cut night.
• Breaded Mushrooms: Tavern‑style classic; squeeze a lemon wedge for brightness if available.
• Wings: Simple sauces, crisp exterior; great for tables that want a non‑pizza bite.

Subs, Salads & Comfort Plates

• Italian Sub (Toasted): Meats and provolone warmed in the pizza oven to marry flavors and add texture.
• Meatball Parm: A red‑sauce staple; ask for extra napkins and enjoy.
• Chef or Antipasto Salad: Crisp and generous — the palate cleanser that lets you keep tasting squares.

Kid‑Friendly & Group Strategy

Two mediums with contrasting flavors often beat one loaded large — better texture, more variety. The square‑cut format keeps the table diplomatic: edge‑piece fans and center‑square loyalists both get what they want.

Texture & Technique: Why the Square‑Cut Works Here

Joe’s is a great place to notice how the party cut shapes a meal. Smaller squares keep conversations moving and make it easy to sample multiple topping combinations without committing to a heavy wedge. Because the bake is consistent, edges crackle while centers stay tender — a contrast you can taste even as the pie cools. Reheating, if you have leftovers, is best in a dry skillet over medium heat for two to three minutes — the crisp bottom returns without drying the top.

How Joe’s Fits Your Dayton Pizza Week

Use Joe’s as your calibration stop. After you’ve established a baseline at a founding classic, visit Joe’s to pay attention to finesse: the thickness of the crust, the spread of the toppings, the way the cheese sets. Bring a friend and split two mediums with different profiles — say, a Deluxe and a banana‑pepper sausage — then compare square‑by‑square. You’ll come away with a sharper sense of what you like in the Dayton spectrum.

• Mid‑week taste test: One control pie + one wildcard combo; take notes on sauce brightness and crust snap.
• Family night: Two mediums + a chef salad to pace the table; plan a center‑versus‑edge draft to keep things fun.
• Reheat challenge: Try skillet reheating on leftovers — you’ll convert any microwave holdouts at your table.

Locations & Planning

Joe’s presence in the Dayton region has evolved over time. Because hours and addresses can change, we maintain an always‑current directory listing with updates from owners and readers.

If you’re organizing a Pizza Week crawl or a team dinner, consider early evening slots for faster seating. For large orders, call ahead — thin‑crust travels well, and a staggered pickup keeps the squares crisp back at home.

Neighborhood Atmosphere: Why Regulars Keep Coming Back

Joe’s is built for return visits. The service pattern is relaxed but attentive; the ovens hum with purpose; the dining room feels like a neutral ground for every kind of table — families, after‑work crews, and old friends comparing notes on their top five Dayton pies. Loyalty here isn’t about gimmicks; it’s the comfort of knowing exactly how your pizza will taste, every time.

“It’s the place I bring out‑of‑towners when I want them to understand Dayton‑style without the noise. It just tastes right.”

Insider Tips: Order Like a Regular

• Well‑done, lightly topped: If you love crunch, ask for a touch more bake and keep toppings balanced.
• Try a salty‑bright combo: Banana peppers with green olives, or onion with black olives — Dayton classics that shine on thin crust.
• Two mediums over one large: Better texture and variety when sharing.
• Skillet reheat: Two to three minutes, dry pan, medium heat — the crisp base returns beautifully.

Why Joe’s Matters

Joe’s proves that the Dayton Pizza Wars were never just about scale or spectacle. They were about execution — about getting the little things so right that people make a habit of returning. In a scene defined by strong opinions and fond memories, Joe’s earns loyalty the old‑fashioned way: by delivering a clean, delicious square‑cut pie that tastes like home.

Map It on the Dayton Pizza Trail

In our main Pizza Wars feature, Joe’s follows the dine‑in institution of Marion’s Piazza and leads into the modern evolution stops under The Modern Wave. Schedule Joe’s mid‑to‑late week for a calm, precise thin‑crust experience that sharpens your overall rankings.

From Classic to Contemporary: How Dayton’s Scene Expanded

As Dayton’s original square-cut titans cemented their legacies, new bakers began exploring different flours, ovens, and atmospheres. The goal wasn’t rebellion; it was evolution. Some went bigger — longer slices, wider crusts — while others leaned into artisan precision with blistered edges and farm-sourced toppings. The city’s appetite, already well-trained by decades of pizza wars, was ready for both. You could still get your nostalgic thin-crust fix on Friday, but by Saturday afternoon, you might be standing at a high-top waiting for a wood-fired pie and a local IPA. That duality is what makes Dayton’s modern wave special: it doesn’t replace tradition; it expands it.

Flying Pizza: New-York Spirit, Dayton Soul

Opened in 1971 by a transplanted New Yorker, Flying Pizza landed downtown when few outside the East Coast had experienced a true “slice shop.” The name captured the motion of folding a large, flexible triangle and walking it down the street — a completely different experience from the tidy squares that had come to define the region. For many locals, Flying Pizza became their first taste of a foldable pie, a change of pace that still felt homegrown.

“A New York slice without leaving Main Street.” — Dayton Daily News retrospective, 1990s

Despite the size difference, Flying Pizza kept the Dayton virtues: value, speed, and a sense of belonging. It was, and still is, the kind of counter where construction workers, lawyers, and students all line up shoulder to shoulder for a paper plate and a quick bite.

What to Expect

• Crust: Thin but pliable — high-gluten flour yields a chewy texture with a light char underneath.
• Sauce: Tangy and straightforward, more assertive than Dayton-style but never overpowering.
• Cheese: Stretchy mozzarella with the occasional brown bubble; generous but balanced.
• Cut: True New-York triangles — a break from local square tradition, but equally nostalgic for longtime regulars.

Signature Slices & Pies

• Cheese Slice: The benchmark — classic tomato, mozzarella, and crust char harmony.
• Pepperoni Slice: Curled edges with tiny grease cups — old-school in the best way.
• Sicilian: Thick, airy square with caramelized bottom; a hearty lunch alternative.
• White Pie: Ricotta, mozzarella, and garlic drizzle — a sleeper favorite.

Atmosphere

Flying Pizza’s downtown shop feels like a time capsule: narrow, fast-paced, always humming. You order at the counter, watch pies rotate through the ovens, and hear first-names-only exchanges between staff and regulars. It’s no-frills hospitality, the kind that built Dayton’s blue-collar food culture.

Locations & Trail Tip

The original downtown Dayton shop remains the flagship, with suburban outposts carrying the torch. During Dayton Pizza Week, Flying Pizza often joins with slice specials — perfect for quick trail stops between heavier dine-in sessions.

Old Scratch Pizza: Craft, Fire, and Community

Where Flying Pizza celebrates nostalgia, Old Scratch Pizza represents Dayton’s culinary present — and perhaps its future. Opened in the mid-2010s, Old Scratch brought wood-fired technique, communal seating, and local craft beer together in one airy, brick-walled space. The ovens, imported from Italy, run over 800°F, charring crust edges into those leopard-spotted blisters beloved by pizza traditionalists. But what really set Old Scratch apart was its attitude: welcoming, family-friendly, and proudly Dayton-made.

“We wanted a place where everyone could walk in, grab a beer, and watch pizzas blister in the fire.” — Co-founder Eric Soller, Dayton Daily News, 2016

House Style

• Crust: Naturally leavened dough fermented for days; soft interior, crisp outer rim.
• Sauce: Simple crushed tomato base seasoned lightly to let the dough shine.
• Cheese: Fresh mozzarella plus creative blends depending on pie type.
• Bake: 90 seconds in the wood-fire — fast, dramatic, aromatic.

Signature Pies

• Hot Honey: Soppressata, mozzarella, red pepper flakes, and a drizzle of local honey — sweet heat perfection.
• Spicy Italian: Crumbled sausage, pickled chilies, and provolone — Dayton-grown spice meets Neapolitan technique.
• Veggie Supreme: Roasted peppers, mushrooms, onions, and spinach on the lighter side of indulgence.
• Margherita: The classic benchmark — San Marzano tomatoes, fresh mozzarella, basil, and olive oil.

Atmosphere & Experience

Old Scratch functions as a community hub as much as a restaurant. Communal tables encourage conversation; kids get dough to play with; the open-kitchen design keeps the wood-fire show in view. The beer list focuses on local breweries, completing the “Dayton first” philosophy. Whether you’re grabbing a casual weeknight dinner or coordinating a Pizza Week group crawl, Old Scratch checks every social box.

Beyond Pizza

• Salads: Crisp, generous, and far from afterthoughts — the Kale Caesar is a sleeper hit.
• Sandwiches: Rotating specials featuring the same wood-fired bread base; great for lunch crowds.
• Desserts: Seasonal sweets and the beloved Nutella pizza for kids (and adults).

Locations & Trail Tip

Old Scratch has expanded beyond its downtown flagship with suburban locations in Centerville, Beavercreek, and Troy. For Pizza Week, check for limited-edition specials or charity collaborations — the restaurant often uses events to fund local causes. Visit their official website for the latest menus and hours, or see our Dayton Report Directory listing for updates.

Comparing the Two: Dayton Tradition in Motion

Flying Pizza and Old Scratch occupy different lanes but share Dayton’s spirit of precision and community. One keeps the lunchtime counter alive downtown; the other reimagines pizza night for an open-table generation. Both reinforce the idea that the Dayton Pizza Wars never truly ended — they just diversified. Instead of one winner, the city gets layers: legacy square-cut, classic New-York, modern wood-fire. Each style speaks to a different rhythm of life in the Miami Valley, from fast lunch breaks to slow family evenings.

“Every pizza place in Dayton tells you something about the people who built it. The recipes change, but the idea — make something worth sharing — never does.” — The Dayton Report

How to Include Them in Your Dayton Pizza Week

For your Pizza Week trail, close strong with one or both of these stops. After sampling the traditional thin-crust heavyweights, it’s refreshing to see how modern ovens interpret the same communal ethos.

• Lunch Plan: Flying Pizza downtown — grab a classic slice or Sicilian square between meetings.
• Dinner Plan: Old Scratch Pizza — wood-fired pies, shared tables, local beer pairings.
• Compare & Contrast: Notice crust density, sauce brightness, and bake speed. It’s tradition versus innovation, both distinctly Dayton.

Insider Tips

• At Flying Pizza: Fold your slice the New-York way, grab napkins, and stand near the counter — it’s part of the ritual.
• At Old Scratch: Order one classic (Margherita) and one experimental pie to appreciate the oven’s range.
• Trail Photo Op: Downtown mural near Flying Pizza and the open-flame hearth at Old Scratch both make great Pizza Week visuals.
• Beer Pairing: Try Warped Wing’s Trotwood Lager or Lock 27’s IPA with wood-fired crust for balance.

Why the Modern Wave Matters

Without Flying Pizza and Old Scratch, the Dayton Pizza Trail would tell only half the story. These modern stops show how local food culture evolves while keeping its roots visible. Flying Pizza honors the working-day pace of downtown life; Old Scratch builds on the community-table spirit that Cassano’s, Ron’s, and Marion’s established decades earlier. Together they remind us that Dayton’s pizza identity isn’t static — it’s an ongoing collaboration between generations of bakers and eaters.

Map It on the Dayton Pizza Trail

In our main Pizza Wars feature, The Modern Wave caps the trail. After visiting the heritage shops — Cassano’s, Ron’s, Marion’s, and Joe’s — finish your journey here to see how today’s ovens and ideas keep Dayton’s flavor story fresh.